CN111362434A

CN111362434A - Wine aroma base mainly prepared from vinasse extract and used for cigarettes

Info

Publication number: CN111362434A
Application number: CN202010230831.3A
Authority: CN
Inventors: 耿宗泽; 李东亮; 邓羽翔; 丁为; 周容; 张迪; 徐恒; 罗诚; 蒋忠荣; 蔡沁玥; 郭彦旭
Original assignee: China Tobacco Sichuan Industrial Co Ltd
Current assignee: China Tobacco Sichuan Industrial Co Ltd
Priority date: 2020-03-27
Filing date: 2020-03-27
Publication date: 2020-07-03

Abstract

The invention discloses a wine aroma base for cigarettes, which takes a vinasse extract as a main component, and comprises the following components in parts by weight: 2-4 parts of Zimbabwe tobacco extract, 2-4 parts of 1% dihydrocoumarin, 5-7 parts of vinasse extract and 1-3 parts of Carum carvi extract. The invention improves the utilization value of the vinasse, the vinasse extract can increase the wine aroma, the sweet aroma of the cumin extract can be well coordinated, the aroma quality can be improved by combined use, the smoke is soft and full, and the sweet feeling is increased. The Zimbabwe tobacco leaf extract can enhance the natural burning sweet feeling of the cigarettes and improve the smoke concentration and the cigarette fragrance concentration. The dihydrocoumarin has the fragrance similar to butter, coconut and cinnamon. The 4 spices have good compatibility, and after compatibility, the cigarettes can be endowed with elegant wine aroma characteristic, the aroma quality of the cigarettes is improved, the aroma is enriched, the smoke is softened, the aftertaste is improved, and the sweet return feeling of the cigarettes is increased.

Description

Wine aroma base mainly prepared from vinasse extract and used for cigarettes

Technical Field

The invention belongs to the technical field of tobacco product flavor blending, and particularly relates to a wine flavor base for cigarettes, which takes a vinasse extract as a main component.

Background

The tobacco flavor essence plays a role in modifying or covering up the defects of tobacco leaves in cigarette products, makes up, enhances, adjusts and improves the physical characteristics of cigarettes, has mellow fragrance, reduces the irritation of smoke, softens the smoke, improves the smoking taste, increases the tobacco fragrance and covers up miscellaneous gas, thereby achieving the purpose of meeting the requirements of consumers on different cigarette styles and flavors.

The aroma of the cigarettes is mainly embodied by depending on the leaf group formula, but the aroma of the cigarettes can be enriched and corrected and is stable by adding the aroma. Due to the application of the harm and tar reducing technology of the cigarettes, the problem of insufficient aroma of the cigarettes is obvious, so that the aroma needs to be supplemented by additional aroma. The perfume can mask, dilute and neutralize the offensive smell of cigarette and increase the fragrance of tobacco. In addition, the cigarette has fragrant and fragrant aroma and has fresh and sweet taste.

Some cigarette consumers have special preference for liquor-flavored cigarettes. The cigarettes with wine aroma on the market at present have cigarette brands such as noble cigarettes (national wine aroma. 30), wide cigarettes (five-grain aroma), real dragon good charm and the like. The brands all use high-quality white spirit as a raw material and blend with other spices to build elegant and comfortable cigarettes with wine aroma.

CN109793260A discloses a distilled grain oil of white spirit, a preparation method and an application thereof, which show that the distilled grain extract is rich in a plurality of oil-soluble flavor components of white spirit, such as ethyl caproate, ethyl valerate, caproic acid, lactic acid, furfural, phenethyl alcohol, esters such as 2-pentanol, 3-methyl butanol and the like, medium-long chain fatty acid alcohols and the like, and the flavor components of the white spirit can endow cigarettes with natural spirit fragrance. The distilled grain oil of the white spirit is directly applied to cigarettes without blending, so that the cigarettes have certain bouquet, but the cigarettes also have the problems that the bouquet is not natural in the cigarettes, the aroma layering is not rich, and the like.

Disclosure of Invention

The invention aims to provide a wine aroma base for cigarettes, which is mainly prepared from vinasse extracts, is applied to cigarette flavoring, can endow cigarettes with elegant wine aroma characteristics, improves the aroma quality and soft smoke of the cigarettes, improves the aftertaste, and increases the sweet taste of the cigarettes.

The above purpose of the invention is realized by the following technical scheme:

a wine aroma base for cigarette mainly comprises Zimbabwe tobacco extract, dihydrocoumarin, distiller's grains extract, and fructus Cari Carvi extract.

The dihydrocoumarin of the vinasse extract-based cigarette vinasse fragrant base is added into the cigarette vinasse fragrant base with the vinasse extract as the main component through 1% dihydrocoumarin solution.

The wine aroma base for the cigarettes mainly comprises the vinasse extract, wherein the caraway extract is added into the wine aroma base for the cigarettes mainly comprising the vinasse extract through a 1% caraway extract solution.

The wine aroma base for the cigarettes mainly comprises the following components in parts by weight: 2-4 parts of Zimbabwe tobacco extract, 2-4 parts of 1% dihydrocoumarin, 5-7 parts of vinasse extract and 1-3 parts of Carum carvi extract.

Preferably, the wine aroma base for the cigarettes mainly comprises the following components in parts by weight: 2 parts of Zimbabwe tobacco extract, 3 parts of 1% dihydrocoumarin, 6 parts of vinasse extract and 1 part of Carum carvi extract.

The vinasse extract is prepared by adopting the method disclosed by CN 109793260A.

The wine aroma base for the cigarettes mainly containing the vinasse extract is prepared by uniformly mixing the components at normal temperature in proportion.

The wine aroma base for the cigarette mainly comprising the vinasse extract is used in the tobacco shreds in a proportion of 0.05-0.1% of the mass of the tobacco shreds.

Among the 4 components, the vinasse extract can increase the aroma of wine, can be well coordinated with the spicy aroma of the caraway extract, can improve the aroma quality by combined use, and can soften and plump smoke and increase the sweet feeling. The Zimbabwe tobacco leaf extract can enhance the natural burning sweet feeling of the cigarettes and improve the smoke concentration and the cigarette fragrance concentration. The dihydrocoumarin has the fragrance similar to butter, coconut and cinnamon. The 4 spices have good compatibility, and after compatibility, the cigarettes can be endowed with elegant wine aroma characteristic, the aroma quality of the cigarettes is improved, the aroma is enriched, the smoke is softened, the aftertaste is improved, and the sweet return feeling of the cigarettes is increased.

The functional module for cigarettes can be prepared by uniformly stirring and mixing raw materials used in the functional module for cigarettes according to a certain proportion at normal temperature and standing, and does not need special equipment.

Various selected fragrant raw materials are mostly extracted from natural plants, and the richness and harmony of smoke can be effectively increased by adding the fragrant raw materials into the cigarette essence after blending, so that the smoke is softer and finer, and meanwhile, miscellaneous gases are covered, and the function of improving taste is achieved.

Compared with the prior art, the invention has at least the following beneficial effects:

the invention is applied to cigarette flavoring, can endow the cigarette with elegant wine aroma characteristic, improve the aroma quality and soft smoke of the cigarette, improve the aftertaste and increase the sweet taste of the cigarette.

The vinasse extract used in the invention is the distilled spirit waste vinasse of a winery, and the traditional utilization approaches mainly comprise the production of high-protein feed, the preparation of methane, the preparation of agricultural fertilizers and the like, so the utilization value is low. The vinasse is applied to flavoring cigarettes after being extracted, so that the utilization value of the vinasse is greatly improved.

The raw materials used by the flavoring functional additive for enhancing the flavor of the cigarettes are easy to obtain, the vinasse extract and the caraway extract are independent extracts, and other flavors can be purchased in the market. The tobacco essence is obtained by uniformly stirring and mixing the spices according to the proportion at normal temperature, special equipment is not needed, and the production process is simple.

The invention can be used for perfuming tobacco shreds and can also be used for perfuming filter tips according to a certain proportion, and the application is wider.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

Comparative example 1

The vinasse extract is independently taken to be used for flavoring the cut tobacco according to the proportion of three thousandths of the cut tobacco.

Comparative example 2

The wine aroma base formula for the cigarettes mainly comprises vinasse extracts and is prepared by mixing the following various spice components in parts by mass: 1 part of Zimbabwe tobacco extract, 3 parts of 1% dihydrocoumarin, 4 parts of vinasse extract and 1 part of 1% Carum carvi extract. The formula is used for flavoring the cut tobacco according to the proportion of three thousandths of the cut tobacco.

Example 1

The wine aroma base formula for the cigarettes mainly comprises vinasse extracts and is prepared by mixing the following various spice components in parts by mass: 2 parts of Zimbabwe tobacco extract, 3 parts of 1% dihydrocoumarin, 6 parts of vinasse extract and 1 part of 1% Carum carvi extract. The formula is used for flavoring the cut tobacco according to the proportion of three thousandths of the cut tobacco.

Example 2

The wine aroma base formula for the cigarettes mainly comprises vinasse extracts and is prepared by mixing the following various spice components in parts by mass: 2 parts of Zimbabwe tobacco extract, 2 parts of 1% dihydrocoumarin, 6 parts of vinasse extract and 1 part of 1% Carum carvi extract. The formula is used for flavoring the cut tobacco according to the proportion of three thousandths of the cut tobacco.

Example 3

The wine aroma base formula for the cigarettes mainly comprises vinasse extracts and is prepared by mixing the following various spice components in parts by mass: 2 parts of Zimbabwe tobacco extract, 3 parts of 1% dihydrocoumarin, 6 parts of vinasse extract and 3 parts of 1% Carum carvi extract. The formula is used for flavoring the cut tobacco according to the proportion of three thousandths of the cut tobacco.

Example 4

The wine aroma base formula for the cigarettes mainly comprises vinasse extracts and is prepared by mixing the following various spice components in parts by mass: 2 parts of Zimbabwe tobacco extract, 3 parts of 1% dihydrocoumarin, 6 parts of vinasse extract and 1 part of 1% Carum carvi extract. The formula is used for flavoring the filter tip according to the proportion of three thousandths of the tobacco shred mass.

The cigarettes prepared in comparative examples 1-2 and 1-4 and the blank control cigarettes without the base are evaluated according to the national bureau smoking evaluation standard for comparative evaluation. The smoking panel consisted of 7 cigarette sensory evaluation experts, and the sensory evaluation of the samples was performed in a dark evaluation mode and scored, and the sensory evaluation results are shown in table 1.

Table 1 sensory evaluation results of cigarettes supplemented with the base of the invention and control cigarettes.

By combining the evaluation results, after the invention is applied to cigarette products, the cigarettes have the characteristic of wine aroma, are coordinated with the cigarette aroma, can increase the richness of smoke, moisten and soften the smoke, effectively reduce miscellaneous gas and stimulation, and increase the aftertaste and the sweet feeling.

Although the invention has been described herein with reference to illustrative embodiments thereof, it should be understood that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this disclosure. More specifically, various variations and modifications may be made to the component parts and/or arrangements of the subject combination arrangement within the scope of the disclosure herein. In addition to variations and modifications in the component parts and/or arrangements, other uses will also be apparent to those skilled in the art.

Claims

1. A wine aroma base for cigarette mainly comprising distiller's grains extract is characterized by comprising Zimbabwe tobacco extract, dihydrocoumarin, distiller's grains extract and caraway extract.

2. The vinasse extract-based liquor aroma base for cigarettes according to claim 1, wherein the dihydrocoumarin is added to the vinasse extract-based liquor aroma base for cigarettes through a 1% dihydrocoumarin solution.

3. The distillers grain extract based wine aroma base for cigarette as claimed in claim 2, wherein said caraway extract is added to the distillers grain extract based wine aroma base for cigarette by a 1% solution of caraway extract.

4. The vinasse extract-based liquor aroma base for cigarettes according to claim 3, wherein the vinasse extract-based liquor aroma base is characterized by comprising the following components in parts by weight: 2-4 parts of Zimbabwe tobacco extract, 2-4 parts of 1% dihydrocoumarin, 5-7 parts of vinasse extract and 1-3 parts of Carum carvi extract.

5. The vinasse extract-based liquor aroma base for cigarettes according to claim 4, wherein the vinasse extract-based liquor aroma base is characterized by comprising the following components in parts by weight: 2 parts of Zimbabwe tobacco extract, 3 parts of 1% dihydrocoumarin, 6 parts of vinasse extract and 1 part of Carum carvi extract.

6. The vinasse extract-based vinasse aroma base for cigarettes according to claim 4 or 5, wherein the vinasse extract-based vinasse aroma base for cigarettes is obtained by uniformly mixing the components at normal temperature in proportion.

7. The wine aroma base for cigarettes mainly containing the vinasse extract as claimed in claim 4, wherein the use ratio of the aroma base in the tobacco shreds is 0.05-0.1% of the mass of the tobacco shreds.