CN107974348B - Preparation method and application of sarcandra glabra tobacco flavor - Google Patents
Preparation method and application of sarcandra glabra tobacco flavor Download PDFInfo
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- CN107974348B CN107974348B CN201711309465.5A CN201711309465A CN107974348B CN 107974348 B CN107974348 B CN 107974348B CN 201711309465 A CN201711309465 A CN 201711309465A CN 107974348 B CN107974348 B CN 107974348B
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/302—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances by natural substances obtained from animals or plants
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/305—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances of undetermined constitution characterised by their preparation
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
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Abstract
The application discloses a preparation method and application of a flavor for a sarcandra glabra cigarette, which comprises the steps of carrying out dehydration treatment or fermentation treatment on sarcandra glabra, wherein dried sarcandra glabra with reduced moisture content is obtained through dehydration treatment, and fermented to obtain a sarcandra glabra fermented product; reflux-extracting dried or fermented product of fructus Rosae Normalis, filtering, and concentrating the filtrate to obtain primary extract; and (3) carrying out redissolution extraction on the primary extract, filtering, and concentrating the filtrate to obtain the flavor for the Chinese violet fruit cigarette. The preparation method of the flavor for the Wenzbut fruit cigarettes is simple in process and equipment, the whole preparation process is simple and easy to operate, and in addition, raw materials adopted in the preparation process are easy to obtain and low in price, so that the preparation cost is low, and the popularization and the application are convenient. The flavor for the Chinese violet fruit cigarette prepared by the preparation method can keep elegant rice aroma, fruit aroma and baking aroma, can effectively adjust smoke characteristics and comfort when being applied to the cigarette, obviously enhances the permeability of the cigarette, and improves the smoking taste of the cigarette.
Description
Technical Field
The application relates to the technical field of tobacco, in particular to a preparation method and application of a spice for a sarcandra glabra cigarette.
Background
The cigarette is a cigarette product which is made by rolling tobacco shreds into strips by using cigarette paper. In recent years, with the concern of smoking and health, the content of harmful substances such as tar and nicotine in smoke is decreasing. This results in cigarettes with insufficient and diminished flavor. Therefore, the current tobacco industry faces the problems of reducing the harm of smoking to the health of smokers, improving the moisturizing effect, reducing the stimulation to the oral cavity and the throat and improving the comfort of cigarettes.
Wending fruit, evergreen small arbor. Crown umbrella or open heart shape, branch scattering, bark longitudinal crack, old branch with obvious skin hole, single leaf intertrigo, paper, oblong shape, tip sharp, edge with sawtooth, flower axillary, crown white, usually with 1-2 flowers, round berry, red to deep red when mature, fine seeds, fruity sweet like white gourd dew. Sweet but not greasy, fragrant and pleasant. The fructus wending has the effects of stimulating appetite, promoting digestion, invigorating qi, and eliminating dampness.
At present, the wending fruit is widely used as a flavoring agent in food such as flower cakes, wine brewing, health-care tea, yoghourt and the like. In the tobacco field, no report or product of the use of the sarcandra glabra as the tobacco flavor is found.
Disclosure of Invention
The application provides a preparation method and application of a flavor for a Chinese violet cigarette, which aim to solve the problems of reduced flavor and insufficient smoke characteristics of cigarettes caused by reduced tar and nicotine content in the cigarettes at present.
In a first aspect, the application provides a preparation method of a spice for a sarcandra glabra cigarette, which comprises the following steps:
step S1: taking fresh Wendingding fruit with complete epidermis and no worm damage, cleaning, removing stems, and draining;
step S2: carrying out dehydration treatment or fermentation treatment on the clean and dried Chinese violet fruits, wherein the dehydration treatment is carried out to obtain dried Chinese violet fruits with reduced water content, and the fermentation treatment is carried out to obtain fermented Chinese violet fruits;
step S3: reflux-extracting dried or fermented product of fructus Rosae Normalis, filtering, and concentrating to obtain primary extract;
step S4: and (3) carrying out redissolution extraction on the primary extract, and filtering and concentrating to obtain the flavor for the Chinese violet fruit cigarettes.
Preferably, in the step S2, the dehydration treatment includes baking treatment at a baking temperature of 60 to 70 ℃ until the moisture content of the dried Chinese violet fruits is 10 to 12%.
Preferably, in the step S2, the dehydration treatment includes airing, and the specific process includes uniformly spreading the wending fruit on shady and ventilated places, airing until the surface of the wending fruit is dehydrated, airing in the sun, and airing until the water content of the wending fruit is 10-12%.
Preferably, in the step S2, the dehydration treatment includes vacuum drying treatment, the drying temperature is 60 ± 2 ℃, the drying vacuum degree is-0.08 ± 0.01MPa, and the baking is carried out until the moisture content of the dried Chinese violet fruits is 10-12%.
Preferably, in step S2, the fermentation treatment specifically includes,
juicing the wending fruits to obtain wending fruit juice, and adding pectinase into the wending fruit juice, wherein the mass ratio of the wending fruits to the pectinase is 1: 0.5-1.2;
stirring the mixture of fructus crataegi juice and pectase, heating to 39-42 deg.C, and maintaining for 50-90min to obtain enzymatic hydrolysate;
adding sucrose and citric acid into the enzymolysis solution to make the sugar content of the enzymolysis solution 18-22% and the acidity 5-7%, and making into fermented mash;
adding yeast into the fermented mash, wherein the mass ratio of the Chinese violet fruits to the yeast is 1: 0.5-1, and sealing and fermenting for 5-15 days, wherein the sealing and fermenting temperature is 22-28 ℃, and the fermented product of the wending fruit is prepared.
Preferably, step S3 specifically includes,
adding an extraction solvent into dried Chinese violet fruits or fermented Chinese violet fruits, and performing reflux extraction for at least 1 time under a boiling condition, wherein the mass ratio of the Chinese violet fruits to the extraction solvent is 1: 8-25, so as to prepare at least one part of primary extraction liquid;
cooling and filtering all primary extraction liquid, and concentrating the filtrate at the temperature of 80 +/-2 ℃ and the pressure of 0.02-0.08 MPa until the density is 1.1205 +/-0.008 g/cm3To obtain the primary extract.
Preferably, the extraction solvent includes water, absolute ethanol, and a mixed solution of water and ethanol.
Preferably, step S4 specifically includes,
and (3) re-dissolving the primary extract by using a re-dissolving solvent, and performing reflux extraction for 1 time under a boiling condition, wherein the mass ratio of the primary extract to the re-dissolving solvent is 1: 2-5, preparing a redissolution extracting solution;
cooling the redissolved extract, carrying out suction filtration, and concentrating the filtrate at the temperature of 80 +/-2 ℃ and the pressure of 0.02-0.08 MPa until the density is 1.3333 +/-0.008 g/cm3And obtaining the flavor for the Chinese violet fruit cigarettes.
Preferably, the redissolution solvent comprises ethanol and ethyl acetate, wherein the concentration of the ethanol is 50-95%.
In a second aspect, the application also provides an application of the flavor for the Chinese violet fruit tobacco prepared by the preparation method, and the flavor for the Chinese violet fruit tobacco is used as a tobacco flavor in cigarettes.
The application provides a preparation method of a spice for a Wendingguo cigarette, which comprises the following steps of S1: taking fresh Wendingding fruit with complete epidermis and no worm damage, cleaning, removing stems, and draining; step S2: carrying out dehydration treatment or fermentation treatment on the clean and dried Chinese violet fruits, wherein the dehydration treatment is carried out to obtain dried Chinese violet fruits with reduced water content, and the fermentation treatment is carried out to obtain fermented Chinese violet fruits; step S3: reflux-extracting dried or fermented product of fructus Rosae Normalis, filtering, and concentrating to obtain primary extract; step S4: and (3) carrying out redissolution extraction on the primary extract, and filtering and concentrating to obtain the flavor for the Chinese violet fruit cigarettes.
The preparation method of the flavor for the Wenzbut fruit cigarettes is simple in process and equipment, the whole preparation process is simple and easy to operate, and in addition, raw materials adopted in the preparation process are easy to obtain and low in price, so that the preparation cost is low, and the popularization and the application are convenient. The flavor for the Chinese violet fruit cigarette prepared by the preparation method can keep elegant rice aroma, fruit aroma and baking aroma, can effectively adjust smoke characteristics and comfort when being applied to the cigarette, obviously enhances the permeability of the cigarette, and improves the smoking taste of the cigarette.
Detailed Description
Example 1:
step S1: cleaning fresh Wending fruit with intact epidermis and no worm damage with flowing water, removing pedicel, and draining body surface water.
Step S2: baking the clean and dry Chinese violet fruits at the temperature of 60-70 ℃ until the water content is 10-12%.
Step S3: adding an extraction solvent into the dried Chinese violet fruits, wherein in the example, water is used as the extraction solvent, and the mass ratio of the Chinese violet fruits to the water is 1: 8;
extracting under boiling condition under reflux for 1 time, wherein each reflux extraction time is 2h (hereinafter abbreviated as 2 h/time), to obtain primary extractive solution;
cooling and filtering the primary extract, and concentrating the filtrate at 80 +/-2 ℃ and 0.02-0.08 MPa until the density is 1.1205 +/-0.008 g/cm3To obtain the primary extract.
Step S4: and (2) re-dissolving the primary extract by using a re-dissolving solvent, and performing reflux extraction for 1 time and 1 h/time under a boiling condition to prepare a re-dissolving extracting solution, wherein the re-dissolving solvent is an ethanol solution with the concentration of 50%, and the mass ratio of the primary extract to the ethanol solution is 1: 2;
cooling the redissolved extract, carrying out suction filtration, and concentrating the filtrate at the temperature of 80 +/-2 ℃ and the pressure of 0.02-0.08 MPa until the density is 1.3333 +/-0.008 g/cm3To obtain the wending fruitA tobacco flavor.
It should be noted that in example 1, the mass of the dried fruit of wending is referred to as the mass of the wending fruit.
Example 2:
step S1: cleaning fresh Wending fruit with intact epidermis and no worm damage with flowing water, removing pedicel, and draining body surface water.
Step S2: uniformly spreading the cleaned and dried fructus Wenyujin Concisa in a tray, airing in shady and ventilated place for 20-28h, removing part of water from fructus Wenyujin Concisa, and then moving to the sun for natural airing until the water content of the dried fructus Wenyujin Concisa is 10-12%.
Naturally, the speed of natural airing is related to the temperature, the intensity of solar irradiation, the time, the air humidity and the like, the airing time needs to be adjusted correspondingly according to the weather conditions of time, and the airing can be finished in 7-9 days generally.
Step S3: adding an extraction solvent into the dried Chinese violet fruits, wherein in the example, an ethanol solution with the concentration of 50% is used as the extraction solvent, and the mass ratio of the Chinese violet fruits to the ethanol solution is 1: 25;
reflux-extracting for 2 times (2 hr/time) under boiling condition to obtain 2 parts of primary extractive solution, and mixing 2 parts of primary extractive solutions;
cooling and filtering the primary extract, and concentrating the filtrate at 80 +/-2 ℃ and 0.02-0.08 MPa until the density is 1.1205 +/-0.008 g/cm3To obtain the primary extract.
Step S4: and (2) re-dissolving the primary extract by using a re-dissolving solvent, and performing reflux extraction for 1 time and 1 h/time under a boiling condition to prepare a re-dissolving extracting solution, wherein the re-dissolving solvent is an ethanol solution with the concentration of 95%, and the mass ratio of the primary extract to the ethanol solution is 1: 2;
cooling the redissolved extract, carrying out suction filtration, and concentrating the filtrate at the temperature of 80 +/-2 ℃ and the pressure of 0.02-0.08 MPa until the density is 1.3333 +/-0.008 g/cm3And obtaining the flavor for the Chinese violet fruit cigarettes.
It should be noted that in example 2, the mass of the dried fruit of the wending is referred to as the mass of the wending fruit.
Example 3:
step S1: cleaning fresh Wending fruit with intact epidermis and no worm damage with flowing water, removing pedicel, and draining body surface water.
Step S2: vacuum drying the cleaned and dried fructus Rosae Normalis at 60 + -2 deg.C under-0.08 + -0.01 MPa to water content of 10-12%.
Step S3:
adding an extraction solvent into the dried Chinese violet fruits, wherein in the example, an ethanol solution with the concentration of 95% is used as the extraction solvent, and the mass ratio of the Chinese violet fruits to the ethanol solution is 1: 15;
extracting under reflux for 3 times and 2 hr/time under boiling condition to obtain 3 parts of primary extractive solution, and mixing 3 parts of primary extractive solutions;
cooling and filtering the primary extract, and concentrating the filtrate at 80 +/-2 ℃ and 0.02-0.08 MPa until the density is 1.1205 +/-0.008 g/cm3To obtain the primary extract.
Step S4: and (2) redissolving the primary extract by using a redissolving solvent, and performing reflux extraction for 1 time and 1 h/time under a boiling condition to prepare a redissolving extracting solution, wherein the redissolving solvent is ethyl acetate, and the mass ratio of the primary extract to the ethyl acetate is 1: 3;
cooling the redissolved extract, carrying out suction filtration, and concentrating the filtrate at the temperature of 80 +/-2 ℃ and the pressure of 0.02-0.08 MPa until the density is 1.3333 +/-0.008 g/cm3And obtaining the flavor for the Chinese violet fruit cigarettes.
It should be noted that in example 3, the mass of the dried fruit of wending is referred to as the mass of the wending fruit.
Example 4
Step S1: cleaning fresh Wending fruit with intact epidermis and no worm damage with flowing water, removing pedicel, and draining body surface water.
Step S2: fermenting the clean and dry wending fruit, which comprises the following steps,
placing the wending fruits into a juice extractor for juicing to obtain wending fruit juice;
adding pectinase into the Chinese pudding fruit juice, wherein the mass ratio of the Chinese pudding fruit to the pectinase is 1: 0.7;
stirring the mixture of fructus crataegi juice and pectase, heating to 39-42 deg.C, and maintaining for 60min to obtain enzymatic hydrolysate;
adding sucrose and citric acid into the enzymolysis solution to make the sugar content of the enzymolysis solution 18-22% and the acidity 5-7%, and making into fermented mash;
adding yeast into the fermented mash, wherein the mass ratio of the Chinese violet fruits to the yeast is 1: 0.6, uniformly stirring, and hermetically fermenting for 7 days at the temperature of 22-28 ℃ to obtain the fermented product of the wending fruit.
Step S3:
adding an extraction solvent into the fermented product of the Chinese violet fruits, wherein water is used as the extraction solvent in the example, and the mass ratio of the Chinese violet fruits to the water is 1: 20;
extracting under reflux for 3 times and 2 hr/time under boiling condition to obtain 3 parts of primary extractive solution, and mixing 3 parts of primary extractive solutions;
cooling and filtering the primary extract, and concentrating the filtrate at 80 +/-2 ℃ and 0.02-0.08 MPa until the density is 1.1205 +/-0.008 g/cm3To obtain the primary extract.
Step S4: and (2) re-dissolving the primary extract by using a re-dissolving solvent, and performing reflux extraction for 1 time and 1 h/time under a boiling condition to prepare a re-dissolving extracting solution, wherein the re-dissolving solvent is an ethanol solution with the concentration of 95%, and the mass ratio of the primary extract to the ethanol solution is 1: 5;
cooling the redissolved extract, carrying out suction filtration, and concentrating the filtrate at the temperature of 80 +/-2 ℃ and the pressure of 0.02-0.08 MPa until the density is 1.3333 +/-0.008 g/cm3And obtaining the flavor for the Chinese violet fruit cigarettes.
It should be noted that in example 4, the mass of the fresh fruit of the wending fruit is referred to as the mass of the fresh fruit of the wending fruit.
Example 5
Step S1: cleaning fresh Wending fruit with intact epidermis and no worm damage with flowing water, removing pedicel, and draining body surface water.
Step S2: fermenting the clean and dry wending fruit, which comprises the following steps,
placing the wending fruits into a juice extractor for juicing to obtain wending fruit juice;
adding pectinase into the Chinese pudding fruit juice, wherein the mass ratio of the Chinese pudding fruit to the pectinase is 1: 0.9;
stirring the mixture of fructus crataegi juice and pectase, heating to 39-42 deg.C, and maintaining for 80min to obtain enzymatic hydrolysate;
adding sucrose and citric acid into the enzymolysis solution to make the sugar content of the enzymolysis solution 18-22% and the acidity 5-7%, and making into fermented mash;
adding yeast into the fermented mash, wherein the mass ratio of the Chinese violet fruits to the yeast is 1: 0.8, uniformly stirring, and hermetically fermenting for 13 days at the temperature of 22-28 ℃ to obtain the fermented product of the wending fruit.
Step S3:
adding an extraction solvent into the fermented product of the wending fruit, wherein a 50% ethanol solution is used as the extraction solvent, and the mass ratio of the wending fruit to the ethanol solution is 1: 18;
extracting under reflux for 3 times and 2 hr/time under boiling condition to obtain 3 parts of primary extractive solution, and mixing 3 parts of primary extractive solutions;
cooling and filtering the primary extract, and concentrating the filtrate at 80 +/-2 ℃ and 0.02-0.08 MPa until the density is 1.1205 +/-0.008 g/cm3To obtain the primary extract.
Step S4: and (2) redissolving the primary extract by using a redissolving solvent, and performing reflux extraction for 1 time and 1 h/time under a boiling condition to prepare a redissolving extracting solution, wherein the redissolving solvent is ethyl acetate, and the mass ratio of the primary extract to the ethyl acetate is 1: 3;
cooling the redissolved extract, carrying out suction filtration, and concentrating the filtrate at the temperature of 80 +/-2 ℃ and the pressure of 0.02-0.08 MPa until the density is 1.3333 +/-0.008 g/cm3And obtaining the flavor for the Chinese violet fruit cigarettes.
It should be noted that in this example, the mass of the fresh wending fruit refers to the mass of the fresh wending fruit.
The application provides an application of a flavor for a Wenzbut fruit cigarette, namely an application of the flavor for the Wenzbut fruit cigarette prepared by the method in cigarettes.
The preparation method of the flavor for the Wenzbut fruit cigarettes is simple in process and equipment, the whole preparation process is simple and easy to operate, and in addition, raw materials adopted in the preparation process are easy to obtain and low in price, so that the preparation cost is low, and the popularization and the application are convenient. The flavor for the Chinese violet fruit cigarette prepared by the preparation method can keep elegant rice aroma, fruit aroma and baking aroma, can effectively adjust smoke characteristics and comfort when being applied to the cigarette, obviously enhances the permeability of the cigarette, and improves the smoking taste of the cigarette.
The above-described embodiments of the present application do not limit the scope of the present application.
Claims (4)
1. A preparation method of a spice for a Wendingguo tobacco is characterized by comprising the following steps:
step S1: taking fresh Wendingding fruit with complete epidermis and no worm damage, cleaning, removing stems, and draining;
step S2: carrying out dehydration treatment or fermentation treatment on the clean and dried Chinese violet fruits, wherein the dehydration treatment is carried out to obtain dried Chinese violet fruits with reduced water content, and the fermentation treatment is carried out to obtain fermented Chinese violet fruits;
step S3: reflux-extracting dried or fermented product of fructus Rosae Normalis, filtering, and concentrating to obtain primary extract;
step S4: re-dissolving and extracting the primary extract, filtering and concentrating to obtain the flavor for the Chinese violet fruit cigarettes;
the dehydration treatment comprises baking treatment, airing treatment or vacuum drying treatment;
during baking treatment, the baking temperature is 60-70 ℃, and the baking is carried out until the moisture content of the dried Chinese violet fruits is 10-12%;
when the sunning is handled, specific process includes: uniformly spreading the Chinese violet fruits to shady and ventilated positions, airing until the surfaces of the Chinese violet fruits are dehydrated, airing in the sun until the water content of the dried Chinese violet fruits is 10-12%;
during vacuum drying treatment, the drying temperature is 60 +/-2 ℃, the drying vacuum degree is-0.08 +/-0.01 MPa, and the baking is carried out until the moisture content of the dried Chinese violet fruits is 10-12%;
the fermentation treatment specifically comprises: juicing the wending fruits to obtain wending fruit juice, and adding pectinase into the wending fruit juice, wherein the mass ratio of the wending fruits to the pectinase is 1: 0.5-1.2;
stirring the mixture of fructus crataegi juice and pectase, heating to 39-42 deg.C, and maintaining for 50-90min to obtain enzymatic hydrolysate;
adding sucrose and citric acid into the enzymolysis solution to make the sugar content of the enzymolysis solution 18-22% and the acidity 5-7%, and making into fermented mash;
adding yeast into the fermented mash, wherein the mass ratio of the Chinese violet fruits to the yeast is 1: 0.5-1, and sealing and fermenting for 5-15 days, wherein the sealing and fermenting temperature is 22-28 ℃, and obtaining the fermented product of the wending fruit;
step S3 specifically includes: adding an extraction solvent into dried Chinese violet fruits or fermented Chinese violet fruits, and performing reflux extraction for at least 1 time under a boiling condition, wherein the mass ratio of the Chinese violet fruits to the extraction solvent is 1: 8-25, so as to prepare at least one part of primary extraction liquid;
cooling and filtering all primary extraction liquid, and concentrating the filtrate at the temperature of 80 +/-2 ℃ and the pressure of 0.02-0.08 MPa until the density is 1.1205 +/-0.008 g/cm3To obtain the primary extract;
step S4 specifically includes: and (3) re-dissolving the primary extract by using a re-dissolving solvent, and performing reflux extraction for 1 time under a boiling condition, wherein the mass ratio of the primary extract to the re-dissolving solvent is 1: 2-5, preparing a redissolution extracting solution;
cooling the redissolved extract, carrying out suction filtration, and concentrating the filtrate at the temperature of 80 +/-2 ℃ and the pressure of 0.02-0.08 MPa until the density is 1.3333 +/-0.008 g/cm3And obtaining the flavor for the Chinese violet fruit cigarettes.
2. The method of claim 1, wherein the extraction solvent comprises water, absolute ethanol, and a mixed solution of water and ethanol.
3. The preparation method according to claim 1, wherein the redissolution solvent comprises ethanol and ethyl acetate, wherein the concentration of ethanol is 50-95%.
4. Use of a flavor for use in a cigarette prepared according to any one of claims 1 to 3.
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| CN108402512B (en) * | 2018-05-30 | 2021-08-27 | 重庆中烟工业有限责任公司 | Electronic cigarette liquid and preparation method thereof |
| CN111990685A (en) * | 2020-07-30 | 2020-11-27 | 常德华馥生物技术有限公司 | Preparation method and application of tobacco additive with craw fruits |
| CN112210439A (en) * | 2020-07-30 | 2021-01-12 | 常德华馥生物技术有限公司 | Preparation method of physalis pubescens tobacco flavor and application of compound of physalis pubescens tobacco flavor in cigarettes |
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