CN110367579B - Milk-sweet-fragrant type heating non-combustion tobacco product and preparation method thereof - Google Patents

Milk-sweet-fragrant type heating non-combustion tobacco product and preparation method thereof Download PDF

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CN110367579B
CN110367579B CN201910555326.3A CN201910555326A CN110367579B CN 110367579 B CN110367579 B CN 110367579B CN 201910555326 A CN201910555326 A CN 201910555326A CN 110367579 B CN110367579 B CN 110367579B
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tobacco
milk
flavor
oil
tobacco product
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CN110367579A (en
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王旭东
李力群
田数
乔月梅
郭春生
纪旭东
叶亚军
陈晨
赵赛月
温源
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Inner Mongolia Kunming Cigarettes Co ltd
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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
    • A24B15/24—Treatment of tobacco products or tobacco substitutes by extraction; Tobacco extracts
    • A24B15/26—Use of organic solvents for extraction
    • 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
    • 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
    • C11B9/0003—Compounds of unspecified constitution defined by the chemical reaction for their preparation

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  • General Chemical & Material Sciences (AREA)
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  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Manufacture Of Tobacco Products (AREA)
  • Fats And Perfumes (AREA)

Abstract

The invention provides a milk-sweet-type heating non-combustible tobacco product which comprises a tobacco carrier and milk-fragrant absolute oil, wherein the milk-fragrant absolute oil is obtained by extracting tobacco leaves, American ginseng slices and vanilla beans after thermal cracking, and the addition amount of the milk-fragrant absolute oil in the tobacco product is 7-12 wt% in percentage by mass. According to the heating non-combustion tobacco product provided by the invention, the milk-flavor absolute oil prepared by thermal cracking is added into the tobacco carrier, so that the tobacco product has milk sweet flavor with unique style, higher sensory quality is shown, the flavor is rich and smooth, the flavor is obvious, the harmony with the original flavor of the tobacco is good, the smoke concentration is moderate, the aftertaste is pure and comfortable, and the tobacco product is rich and mellow and has long aftertaste.

Description

Milk-sweet-fragrant type heating non-combustion tobacco product and preparation method thereof
Technical Field
The application relates to the technical field of cigarette production, in particular to a milk-fragrance type heating non-combustion tobacco product and a preparation method thereof.
Background
The traditional cigarette is smoked by a lighting and smoking mode, tobacco raw materials are incompletely combusted at the high temperature of 700-900 ℃, and smoke contains harmful components such as tar, nicotine, carbon monoxide, benzopyrene and the like, so that the research and development of novel tobacco products with tobacco fragrance and reduced harmful components become the key direction of the current tobacco industry.
Compared with the traditional cigarette, the cigarette has the characteristics of heating tobacco instead of burning tobacco, and can greatly reduce the release amount of tar and harmful substances in main stream smoke because the high-temperature combustion cracking process is not generated, reduce harmful components generated by the high-temperature combustion cracking of the tobacco, greatly reduce the side stream smoke and environmental smoke, and simultaneously, the cigarette core is in a non-heating state during the smoking intermission period, so that the cigarette basically has no side stream smoke, and greatly reduces the harm of second-hand smoke.
At present, the research focus of the novel cigarette mainly focuses on the development of smoking tools, particularly heaters, and the research on the preparation of tobacco products with unique fragrance under low temperature conditions is less.
The invention patent of publication number (CN105077570B) provides a tobacco extract cracking product, which can be used as tobacco liquid of an electronic cigarette, has good sensory promoting effect on the electronic cigarette, but has no other characteristic flavor except tobacco flavor.
In the prior art, a composite filter stick (CN108713793A) with milk sweet fragrance, essence for a tip connecting glue (CN109055008A), essence for a filter stick adsorbing material (CN109161439A) and the like have been designed, so that the essence components and preparation methods of the filter stick with the milk sweet fragrance are various, but the milk sweet fragrance type tobacco products which are not combusted during heating or relevant reports of the preparation methods do not appear.
Disclosure of Invention
In order to solve the above problems, in one aspect, the present invention provides a milk-sweet-type heating non-combustible tobacco product, including a tobacco carrier, and milk-fragrant absolute oil, wherein the milk-fragrant absolute oil is obtained by extracting tobacco leaves, American ginseng slices, and vanilla beans after thermal cracking, and the addition amount of the milk-fragrant absolute oil in the tobacco product is 7 wt% to 12 wt%, preferably 9 wt%, by mass percentage.
The application provides a tobacco product is not burnt in heating through adding the milk fragrance absolute oil that adopts the thermal cracking preparation to the tobacco carrier, can make it have the sweet fragrance of milk of unique style, has demonstrate higher sense organ quality, and its fragrant smell is strong and smooth, and fragrance is showing, and is good with this fragrant harmony of tobacco, and smoke concentration is moderate, and the aftertaste is pure and comfortable, richly mellow, can show the fragrance sense organ quality that improves the tobacco product that does not burn in the heating.
Further, the mass ratio of the tobacco leaves, the American ginseng slices and the vanilla beans is 1: 0.5-1.2: 0.8-1.5, preferably 1:1: 1.
Further, the milk-flavor absolute oil is prepared by the following method:
drying and pulverizing tobacco leaf, radix Panacis Quinquefolii slice and vanilla bean, placing in fluidized bed reactor, thermally cracking to obtain pyrolysis oil, and extracting with 95% ethanol to obtain milk fragrance pure oil.
Further, the tobacco leaves, the American ginseng slices and the vanilla beans are dried until the water content is 8% -10%, and then are crushed to be smaller than 50 meshes.
Further, the thermal cracking is carried out under an inert atmosphere, wherein the gas residence time is less than 2 seconds; the temperature of the thermal cracking is 500-650 ℃, preferably 600 ℃; heating rate of 104～105Preferably 10 ℃ per second4℃/s。
Further, after the milk flavor absolute oil is diluted by using glycerol and propylene glycol as solvents in a volume ratio of 5:7, the diluted milk flavor absolute oil is added into the tobacco carrier, and the concentration of the diluted milk flavor absolute oil is 0.5-1.0 g/mL. The mass fraction of the added milk flavor absolute oil is the mass fraction before dilution, and the dilution does not influence the adding amount of the milk flavor absolute oil in the tobacco carrier. The arrangement is that the milk flavor absolute oil is easier to permeate into the substrate of the tobacco carrier and is dispersed more uniformly.
In the tobacco product provided by the application, the milk flavor absolute oil is added to a tobacco carrier, and in other embodiments, the milk flavor absolute oil can be added to cut tobacco, filter rods, cigarette paper, forming paper and/or filter tip glue of unblocked cigarettes, or injected into bead blasting and then added to filter rods of the cigarettes.
Further, the tobacco product also comprises 1 wt% -3 wt% of a taste conditioning agent, and the taste conditioning agent comprises one or more of the following components: vanillin, ethyl vanillin, 2, 3-butanedione, 2, 3-octanedione, heliotropin, geraniol, linalool, gamma-decalactone, gamma-caprolactone, gamma-nonalactone, ethyl lactate, ethyl octanoate, isoamyl isovalerate, benzyl acetate, phenethyl alcohol, methyl salicylate, cinnamaldehyde, ethyl damascone, isophorone oxide, dihydroactinidiolide, farnesol, threo and sesame oil, glycerol, propylene glycol.
In a preferred embodiment, the composition of the mouthfeel regulating agent is as follows by mass percent: 1.0% of vanillin, 1.5% of ethyl vanillin, 1.5% of 2, 3-butanedione, 1.5% of 2, 3-octanedione, 2.0% of heliotropin, 0.2% of geraniol, 0.3% of linalool, 0.2% of gamma-decalactone, 0.3% of gamma-caprolactone, 0.4% of gamma-nonalactone, 0.5% of ethyl lactate, 0.1% of ethyl octanoate, 0.2% of ethyl acetate, 0.3% of nerolidol, 0.2% of lactic acid, 0.6% of ethyl maltol, 0.15% of isoamyl isovalerate, 0.25% of benzyl acetate, 0.15% of phenethyl alcohol, 0.25% of methyl salicylate, 0.15% of cinnamaldehyde, 0.05% of ethyl damascone, 0.15% of isophorone oxide, 0.25% of dihydroactinidiolide, 0.10% of farnesol, 0.20% of threo balm, 0.02% of menthyl acetate, 35.0% of glycerol, and 48.0% of propylene glycol.
Further, the tobacco carrier is prepared from tobacco stems, tobacco powder and cordyceps sinensis, and the specific steps comprise:
extracting tobacco stem with water at 65 deg.C for 30-100min, squeezing, adding tobacco powder 1.5 times the mass of tobacco stem and Cordyceps 0.1 wt% of the mass of tobacco powder, extracting with water at 55 deg.C for 60-120min, and separating to obtain filter residue and extractive solution; adding flax fibers into the filter residues, pulping to 33-degree SR, making paper into a substrate, concentrating the extract liquor to 25-degree Be, reducing the extract liquor to the substrate at a coating rate of 36%, and drying to a water content of 12%, thus obtaining the tobacco carrier. Wherein the tobacco carrier is preferably a sheet.
In another aspect, the present invention further provides a method for preparing the milk-flavor non-combustible heated tobacco product, wherein the method specifically comprises: diluting the milk-flavor absolute oil with glycerol and propylene glycol at a volume ratio of 5:7 as solvents, uniformly spraying the diluted oil onto the tobacco carrier, and balancing for 45-50h under the conditions that the ambient temperature is 25 ℃ and the relative humidity is 60%.
In a preferred embodiment, the above milk-flavored heat-not-burn tobacco product is prepared by the following method:
s1, preparing the milk-flavor absolute oil: taking tobacco leaves, American ginseng slices and vanilla beans according to the mass ratio, drying until the water content is 8-10%, crushing until the particle size is less than 50 meshes, placing in a bubbling fluidized bed reactor, and setting at a medium temperature of 500-650 ℃ and 10 ℃ in a nitrogen atmosphere4～105Directly carrying out thermal cracking at a high heating rate of DEG C/s and a very short gas residence time for 2min, rapidly cooling the product to obtain cracked oil, extracting the cracked oil with 95% ethanol, standing, filtering, and distilling the extract under reduced pressure to obtain milky absolute oil;
s2, preparing a tobacco carrier: placing tobacco stems in an extraction tank, adding purified water 4 times the mass of the tobacco stems, extracting at 65 ℃ for 60min, and draining water for later use; putting tobacco powder with the mass of 1.5 times of tobacco stems and Cordyceps with the mass of 0.1 wt% of the tobacco powder into an extraction tank, adding purified water with the mass of 6 times of the tobacco stems and the above tobacco stems, extracting at 55 ℃ for 80min, separating to obtain filter residues and extract, and concentrating the extract to 25-degree Be; adding flax fibers into the filter residues, pulping to 33-degree SR, making paper into a substrate, reducing the concentrated extract liquor onto the substrate at a coating rate of 36%, and drying to a water content of 12% to obtain a tobacco carrier;
s3, preparing a heat non-combustible tobacco product: diluting the milk-flavor absolute oil, uniformly spraying the diluted milk-flavor absolute oil on the obtained tobacco carrier, and balancing for 48 hours under the conditions that the ambient temperature is 25 ℃ and the relative humidity is 60% to obtain the final milk-flavor type heating non-combustible tobacco product.
In another aspect, the invention also provides a milk-fragrance type heating non-combustion tobacco product and/or an application of the milk-fragrance type heating non-combustion tobacco product prepared by the preparation method in improving the sensory quality of fragrance.
Through this application, can bring following beneficial effect:
according to the heating non-combustion tobacco product provided by the invention, the milk-flavor absolute oil prepared by thermal cracking is added into the tobacco carrier, so that the milk-flavor absolute oil has milk sweet flavor with unique style, higher sensory quality is shown, the flavor is rich and smooth, the flavor is obvious, the harmony with the original flavor of tobacco is good, the smoke concentration is moderate, the residual flavor is pure and comfortable, rich and mellow, and long-lasting aftertaste, and particularly, when the raw material mass ratio (first-class tobacco leaves: American ginseng slices: vanilla beans) in the milk-flavor absolute oil is 1: 0.5-1.2: 0.8-1.5, and the tobacco product is subjected to thermal cracking at 600 ℃, and the addition amount in the tobacco carrier is 7-12 wt%, the sensory quality of the obtained heating non-combustion tobacco product is optimal.
Detailed Description
In order to more clearly explain the overall concept of the present application, the following detailed description is given by way of example. In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present application. It will be apparent, however, to one skilled in the art, that the present application may be practiced without one or more of these specific details. In other instances, well-known features of the art have not been described in order to avoid obscuring the present application.
In the following examples, each of the raw materials was commercially available, wherein the cut pieces of American ginseng and vanilla beans were obtained from Qinghai Sanshen cattle commercial and trade Co Ltd, the tobacco used for preparing the milky absolute was C2F flue-cured tobacco, and in other embodiments, it was also Chinese flue-cured tobacco, burley tobacco, aromatic tobacco, preferably Chinese flue-cured tobacco, and the stem and the tobacco dust used for preparing the tobacco carrier were ordinary flue-cured tobacco; the bubbling fluidized bed reactor is supplied by thoroughfare' wold instruments ltd.
The sensory evaluation of the cigarettes without burning is carried out according to a sensory evaluation method (trial) of cigarettes without burning by Kunming cigarettes Limited liability company of inner Mongolia, the evaluation indexes comprise strength, original fragrance of the cigarettes, characteristic fragrance, smoke concentration, harmony, irritation, offensive odor and aftertaste, and the specific evaluation scoring standards are shown in tables 1 and 2.
TABLE 1 sensory quality evaluation index (a)
Figure BDA0002106732650000051
TABLE 2 sensory quality evaluation index (b)
Figure BDA0002106732650000052
In the following examples, the milk-flavored heated non-combustible tobacco products were prepared as follows:
s1, preparing the milk-flavor absolute oil:
s1-1, drying and crushing: taking tobacco leaves, American ginseng slices and vanilla beans according to the mass ratio, drying until the water content is 8% -10%, and crushing until the particle size is smaller than 50 meshes;
s1-2, thermal cracking: mixing the crushed raw materials uniformly, placing the mixture in a bubbling fluidized bed reactor, and setting the mixture at a medium temperature of 500-650 ℃ and 10 ℃ in a nitrogen atmosphere4Directly carrying out thermal cracking under the conditions of high heating rate of/s and extremely short gas residence time of less than 2 seconds, wherein the cracking time is 2min, and rapidly cooling a product to obtain cracked oil;
s1-3, extracting: extracting with 95% ethanol, standing, filtering, and distilling the extractive solution under reduced pressure to obtain milk-flavored absolute oil;
s2, preparing a tobacco carrier:
s2-1, putting the tobacco stems into an extraction tank, adding purified water with the mass 4 times that of the tobacco stems, extracting for 60min at 65 ℃, and draining water for later use;
s2-2, putting tobacco powder with the mass 1.5 times of that of tobacco stems and cordyceps sinensis with the mass 0.1 wt% of that of the tobacco powder into an extraction tank, adding purified water with the mass 6 times of that of the tobacco powder and the tobacco stems, extracting for 80min at 55 ℃, separating to obtain filter residues and extract liquid, and concentrating the extract liquid to 25-degree Be;
s2-3, adding flax fibers into the filter residues, pulping to 33-degree SR, making paper into a substrate, reducing the concentrated extract liquor onto the substrate at a coating rate of 36%, and drying to a water content of 12% to obtain a tobacco carrier;
s3, preparing a heat non-combustible tobacco product:
s3-1, selecting a taste modifier, wherein the taste modifier comprises the following components in percentage by mass: 1.0% of vanillin, 1.5% of ethyl vanillin, 1.5% of 2, 3-butanedione, 1.5% of 2, 3-octanedione, 2.0% of heliotropin, 0.2% of geraniol, 0.3% of linalool, 0.2% of gamma-decalactone, 0.3% of gamma-caprolactone, 0.4% of gamma-nonalactone, 0.5% of ethyl lactate, 0.1% of ethyl octanoate, 0.2% of ethyl acetate, 0.3% of nerolidol, 0.2% of lactic acid, 0.6% of ethyl maltol, 0.15% of isoamyl isovalerate, 0.25% of benzyl acetate, 0.15% of phenethyl alcohol, 0.25% of methyl salicylate, 0.15% of cinnamaldehyde, 0.05% of ethyl damascone, 0.15% of isophorone oxide, 0.25% of dihydroactinidiolide, 0.10% of farnesol, 0.20% of threo balm, 0.02% of menthyl acetate, 35.0% of glycerol, and 48.0% of propylene glycol.
S3-2, diluting the milk flavor absolute oil obtained in the step S1 to a concentration of 0.5-1.0g/mL by using glycerol and propylene glycol as solvents in a volume ratio of 5: 7;
s3-3, uniformly mixing the milk flavor absolute oil accounting for 5-18 wt% of the tobacco carrier before dilution and the taste conditioning agent accounting for 3 wt% of the tobacco carrier, uniformly spraying the mixture onto the tobacco carrier obtained in the step S2, and balancing for 48 hours under the conditions that the ambient temperature is 25 ℃ and the relative humidity is 60% to obtain the final milk sweet flavor type heating non-combustion tobacco product.
Comparative example 1
Comparative example 1 provides a heated non-combustible tobacco product prepared by the above method in steps S2 and S3, using a tobacco carrier containing cordyceps sinensis and a taste modifier, without adding a milky absolute.
Comparative example 2
Comparative example 2 provides a heated non-combustible tobacco product prepared by the above method, but using only 1kg of tobacco leaves as the neat oil raw material in step S1 and thermally cracked at 600 c, the neat oil content in the tobacco carrier was 5 wt%.
Examples 1 to 4
Examples 1-4 each provide a heated non-combustible smoking article prepared by the above-described method. The milk-flavor absolute oil of examples 1 to 4 was added in an amount of 5 wt%, and 1kg of first-class tobacco leaves, 0.5kg of sliced American ginseng and 0.8kg of vanilla beans were used as absolute oil raw materials, except that the cracking temperatures for thermal cracking of the raw materials in step S1 were different.
The sensory quality evaluation of the above examples is carried out by using electronic smoking sets of the same model, 17 professional tobacco smoking graders are selected to score according to the evaluation standards in tables 1 and 2, the arithmetic average score (two points after decimal point) is taken as the final score, and the cracking temperature of the milk flavor absolute oil and the evaluation score of part of the sensory quality in each specific example are shown in table 3.
TABLE 3 Effect of milk-flavored neat oils obtained at different pyrolysis temperatures on the sensory quality of a heated non-combustible smoking article
Figure BDA0002106732650000081
As can be seen from Table 3, the examples with the addition of the milk flavor absolute had a better sensory quality than the comparative examples, while the milk flavor absolute obtained at different pyrolysis temperatures had a certain effect on the sensory quality of the non-combustible tobacco products when heated. When the thermal cracking temperature is 600 ℃, the sensory quality of the obtained heating non-combustible tobacco product is evaluated well, but the score of the original fragrance and the coordination of the tobacco is not high, the sensory quality fed back by a smoker is described as strong and mild, no stimulation is caused, the original fragrance of the tobacco is relatively weak, and the coordination of the whole fragrance is general.
Thus, in the following, example 3 is taken as comparative example 3, and the amount ratio of the neat oil raw material in step S1 is adjusted to screen out a tobacco product with better tobacco flavor and harmony and which is not burned by heating, and the selection of the mass ratio of neat oil raw materials and the sensory evaluation results of each example are shown in table 4.
TABLE 4 influence of milk-flavored neat oils of different neat oil raw material mass ratios on the sensory quality of a heated non-combustible tobacco product
Figure BDA0002106732650000082
As can be seen from table 4, the proportion of the amounts of the American ginseng slices and the vanilla beans in the milk-flavor absolute oil is properly increased, so that the tobacco flavor and the harmony in the sensory quality can be improved, particularly, when the mass ratio of the superior tobacco leaves, the American ginseng slices and the vanilla beans is 1:1:1, the tobacco flavor and the harmony are greatly improved, and the sensory quality fed back by a smoker is described as being strong and moderate, free of irritation, plump and fine in tobacco flavor, and good in harmony of the whole flavor. When the amount of vanilla beans is larger, the organoleptic qualities of the vanilla beans tend to be reduced, for example
In example 7, the sensory quality of the feedback is described as that the original fragrance of the tobacco is not fine and sufficient enough, and the harmony feeling of the whole fragrance is reduced, so that the sensory quality of the obtained tobacco product which is not combusted by heating is better when the mass ratio of the superior tobacco leaves, the American ginseng slices and the vanilla beans in the milk fragrance absolute is 1: 0.5-1.2: 0.8-1.5.
Thus, example 5 was used as comparative example 4, and sensory quality evaluations were performed for the other indicators than the above-described one by the same evaluation method, and the added amount of the milk flavor neat oil in the tobacco carrier was adjusted to obtain a tobacco product which is more comfortable in characteristic flavor (milk sweet flavor) and does not burn upon heating, and the results are shown in Table 5.
TABLE 5 influence of different addition amounts of milk flavor absolute on sensory quality of tobacco products not burning during heating
Figure BDA0002106732650000091
As can be seen from table 5, the milk flavor absolute obtained under the same cracking conditions and using the same proportion of raw materials, which is added in different amounts in the tobacco carrier, has different sensory qualities of the obtained tobacco products, and particularly has a greater influence on the characteristic flavor and smoke concentration, and specifically shows that as the content of the milk flavor absolute in the tobacco carrier increases, the sensory quality evaluation of the milk flavor absolute tends to increase first and then decrease.
When the content of the milk-flavor absolute oil is increased from 5 wt% to 9 wt%, the sensory quality evaluation of the milk-flavor absolute oil is in an ascending trend, the sensory evaluation of the milk-flavor absolute oil is best when the content of the milk-flavor absolute oil is 9 wt%, particularly, the characteristic aroma and the smoke concentration have the highest scores, and the evaluation fed back by the smokers is described as that the milk-flavor absolute oil has very strong and smooth milk sweet aroma, obvious aroma, good harmony with the original aroma of tobacco, brings out the best in each other, has moderate smoke concentration, pure and comfortable aftertaste, richness and mellowness, and has long aftertaste. When the content of the milk flavor absolute exceeds 9 wt%, the sensory quality of the tobacco product begins to decline, so that when the added amount of the milk flavor absolute is 7 wt% to 12 wt%, the sensory quality of the obtained tobacco product which is not burned by heating is improved.
To sum up, the heating incombustible tobacco product provided by the application can have milk sweet fragrance of unique style by adding the milk-flavored absolute oil prepared by thermal cracking into the tobacco carrier, and has the harmony of tobacco fragrance and milk fragrance, so that the sensory quality of the fragrance of the heating incombustible tobacco product is improved. Particularly, when the raw material ratio (superior tobacco leaves: American ginseng slices: vanilla beans) in the milk-flavor absolute is 1:1:1, and the milk-flavor absolute is subjected to thermal cracking at 600 ℃, and the addition amount of the milk-flavor absolute in a tobacco carrier is 9 wt%, the sensory quality of the obtained heating non-combustible tobacco product is optimal.
The above description is only an example of the present application and is not intended to limit the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.

Claims (8)

1. A milk-sweet-fragrant type heating non-combustible tobacco product comprises a tobacco carrier and is characterized by also comprising milk-fragrant absolute oil, wherein the milk-fragrant absolute oil is obtained by extracting tobacco leaves, American ginseng slices and vanilla beans after thermal cracking; the addition amount of the milk-flavor absolute oil in the tobacco product is 7-12 wt% in percentage by mass;
the milk-flavor absolute oil is prepared by the following method: drying and pulverizing tobacco leaf, radix Panacis Quinquefolii slice and vanilla bean, placing in fluidized bed reactor, thermally cracking to obtain pyrolysis oil, and extracting with 95% ethanol to obtain milk-flavor pure oil; the thermal cracking is carried out under an inert atmosphere, wherein the gas residence time is less than 2 seconds,the thermal cracking temperature is 600 ℃, and the heating rate is 104～105DEG C/s; the mass ratio of the tobacco leaves to the American ginseng slices to the vanilla beans is 1: 0.5-1.2: 0.8-1.5;
the tobacco carrier is prepared from tobacco stems, tobacco powder and cordyceps sinensis, and the specific steps comprise: extracting tobacco stem with water at 65 deg.C for 30-100min, squeezing, adding tobacco powder 1.5 times the mass of tobacco stem and Cordyceps 0.1 wt% of the mass of tobacco powder, extracting with water at 55 deg.C for 60-120min, and separating to obtain filter residue and extractive solution; adding flax fibers into the filter residues, pulping to 33-degree SR, making paper into a substrate, concentrating the extract liquor to 25-degree Be, reducing the extract liquor to the substrate at a coating rate of 36%, and drying to a water content of 12%, thus obtaining the tobacco carrier.
2. The heated non-combustible smoking article of claim 1, wherein the tobacco leaf, cut American ginseng and vanilla bean are present in a mass ratio of 1:1: 1.
3. The heated non-combustible smoking article of claim 1, wherein the tobacco leaves, cut pieces of American ginseng and vanilla beans are dried to a moisture content of 8% to 10% and then ground to a particle size of less than 50 mesh.
4. The heated non-combustible smoking article of claim 1, wherein said thermal cracking is carried out at a heating rate of 104℃/s。
5. The heated non-combustible smoking article of claim 1, wherein said milk flavor neat oil is diluted to a concentration of 0.5-1.0g/mL by a solvent comprising glycerin and propylene glycol in a volume ratio of 5:7 and then added to said tobacco carrier.
6. The heated non-combustible smoking article of claim 1, further comprising 1 wt.% to 3 wt.% of a mouthfeel agent comprising one or more of the following: vanillin, ethyl vanillin, 2, 3-butanedione, 2, 3-octanedione, heliotropin, geraniol, linalool, gamma-decalactone, gamma-caprolactone, gamma-nonalactone, ethyl lactate, ethyl octanoate, isoamyl isovalerate, benzyl acetate, phenethyl alcohol, methyl salicylate, cinnamaldehyde, ethyl damascone, isophorone oxide, dihydroactinidiolide, farnesol, threo and sesame oil, glycerol, propylene glycol.
7. A method for preparing a milk-flavored heated non-combustible tobacco product according to any of claims 1 to 6, characterized in that it comprises the following steps: diluting the milk-flavor absolute oil with glycerol and propylene glycol at a volume ratio of 5:7 as solvents, uniformly spraying the diluted oil onto the tobacco carrier, and balancing for 45-50h under the conditions that the ambient temperature is 25 ℃ and the relative humidity is 60%.
8. Use of a milk-flavored heat-not-burn tobacco product according to any of claims 1 to 6 and/or a milk-flavored heat-not-burn tobacco product prepared by the preparation method according to claim 7 for improving the sensory quality of flavor.
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CN105011355B (en) * 2015-06-05 2016-07-06 浙江中烟工业有限责任公司 A kind of essential oil of tobaccos and extracting method thereof and application
CN105249524A (en) * 2015-08-14 2016-01-20 贵州中烟工业有限责任公司 Fragrance type heating nonflammable tobacco product and preparation method thereof
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