CN111743197A - Areca nut compound additive for cigarettes and preparation method thereof - Google Patents
Areca nut compound additive for cigarettes and preparation method thereof Download PDFInfo
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- CN111743197A CN111743197A CN202010510199.8A CN202010510199A CN111743197A CN 111743197 A CN111743197 A CN 111743197A CN 202010510199 A CN202010510199 A CN 202010510199A CN 111743197 A CN111743197 A CN 111743197A
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- betel
- cigarettes
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- 244000080767 Areca catechu Species 0.000 title claims abstract description 56
- 235000006226 Areca catechu Nutrition 0.000 title claims abstract description 35
- 235000019504 cigarettes Nutrition 0.000 title claims abstract description 33
- 239000000654 additive Substances 0.000 title claims abstract description 32
- 230000000996 additive effect Effects 0.000 title claims abstract description 32
- 150000001875 compounds Chemical class 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 35
- 230000004151 fermentation Effects 0.000 claims abstract description 35
- 210000000582 semen Anatomy 0.000 claims abstract description 26
- 238000002156 mixing Methods 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 15
- 239000002131 composite material Substances 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 241000411851 herbal medicine Species 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 235000013311 vegetables Nutrition 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 239000006049 herbal material Substances 0.000 claims abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 240000008154 Piper betle Species 0.000 claims description 21
- 235000008180 Piper betle Nutrition 0.000 claims description 21
- 238000001914 filtration Methods 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 239000006228 supernatant Substances 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 7
- 238000010992 reflux Methods 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000021022 fresh fruits Nutrition 0.000 claims 4
- 239000000779 smoke Substances 0.000 abstract description 6
- 239000004480 active ingredient Substances 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 abstract description 2
- 229910002091 carbon monoxide Inorganic materials 0.000 abstract description 2
- 239000002574 poison Substances 0.000 abstract description 2
- 231100000614 poison Toxicity 0.000 abstract description 2
- 239000002904 solvent Substances 0.000 abstract description 2
- 208000024891 symptom Diseases 0.000 abstract description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 241000227653 Lycopersicon Species 0.000 description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 241000193830 Bacillus <bacterium> Species 0.000 description 4
- 244000061176 Nicotiana tabacum Species 0.000 description 4
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 4
- HJJPJSXJAXAIPN-UHFFFAOYSA-N arecoline Chemical compound COC(=O)C1=CCCN(C)C1 HJJPJSXJAXAIPN-UHFFFAOYSA-N 0.000 description 4
- 244000000626 Daucus carota Species 0.000 description 3
- 235000002767 Daucus carota Nutrition 0.000 description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 3
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 241000186000 Bifidobacterium Species 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019990 fruit wine Nutrition 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000006187 pill Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 241000589220 Acetobacter Species 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 244000179886 Moringa oleifera Species 0.000 description 1
- 235000011347 Moringa oleifera Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
- 229940121375 antifungal agent Drugs 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000019993 champagne Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A24B15/303—Plant extracts other than tobacco
-
- 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
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
- A24D1/00—Cigars; Cigarettes
- A24D1/002—Cigars; Cigarettes with additives, e.g. for flavouring
Abstract
The invention relates to a betel nut compound additive for cigarettes and a preparation method thereof. The areca composite additive for cigarettes is prepared by the following method: extracting Arecae semen with solvent, mixing Arecae semen extract with fruit and vegetable extract to obtain compound additive; or crushing Arecae semen extract or Arecae semen, removing core, fermenting, and mixing the fermentation liquid with fruit and vegetable extract to obtain compound additive; or fermenting Arecae semen with fruits, vegetables or Chinese herbal materials to obtain compound additive. The areca composite additive for cigarettes prepared by the invention can obviously improve the satisfaction of cigarettes and enrich the fragrance of cigarettes, and part of the active ingredients with medium boiling points can be ideally inhaled, so that the symptoms of discomfort throat and the like of smokers can be effectively relieved. In addition, part of active ingredients in the Chinese herbal medicines can capture or remove harmful free radicals in the smoke, thereby achieving the purpose of relieving or resisting the poison of tar and carbon monoxide in the mainstream smoke to the body.
Description
Technical Field
The invention relates to the technical field of tobacco, in particular to a betel nut compound additive for cigarettes and a preparation method thereof.
Background
Bing Lang is one of the four major south-jiao herbs in China and also one of the four major hobby products. At present, the areca nuts in China are mainly distributed in Hainan, Fujian and Taiwan, wherein the planting in Hainan accounts for more than 95% of China. The areca nut raw fruit mainly contains phenols accounting for about 31.1 percent, polysaccharides accounting for 18.7 percent and alkaloids accounting for about 0.5 percent, the areca nut raw fruit mainly contains arecoline which accounts for 0.12 to 0.38 percent and also contains more than 20 trace elements, wherein 11 of the trace elements are necessary for human bodies, and the areca nut has antibacterial, antifungal and virus resisting effects; aging resistance; lowering cholesterol; oxidation resistance; anti-depression; preventing atherosclerosis; promoting digestion, refreshing mind, etc. Chinese patent documents disclose a moringa areca functional food and a preparation process thereof (publication No. CN 108902429A), a champagne vitamin beverage (publication No. CN 108902616A) and a preparation method of betel nut Fuzhuan tea (publication No. CN1104902A), which are all developed into directly edible beverages or foods by using betel nuts, and in the aspect of tobacco flavor, Chinese patent CN109439441A discloses a betel nut flavor essence for tobacco dropping pills and a preparation method and application thereof, and the betel nut flavor tobacco dropping pills are provided to enrich the cigarette fragrance and endow the cigarettes with characteristic flavor. The areca composite additive for the cigarette, which is prepared by taking areca as a raw material and can be directly added into the cigarette to participate in combustion, is not reported.
Disclosure of Invention
The invention aims to provide a novel preparation method of a betel nut composite additive for cigarettes, aiming at the problems of insufficient varieties of flavors and fragrances for the cigarettes, insufficient preparation methods and the like. The invention aims to provide a betel nut compound additive for cigarettes, which can improve the satisfaction of cigarettes, enrich the fragrance of cigarettes and simultaneously play a certain role in reducing the toxicity of smoke to smokers, and a preparation method thereof.
The areca composite additive for cigarettes is prepared by extracting by various methods or blending with various raw materials or fermenting. Namely: extracting dried Arecae semen with solvent, mixing Arecae semen extract and fruit and vegetable extract to obtain compound additive; or fermenting Arecae semen, and mixing the fermented liquid with fruit and vegetable extractive solution to obtain compound additive; or fermenting Arecae semen with fruits, vegetables or Chinese herbal materials to obtain compound additive.
The raw materials of the invention refer to fruits, vegetables and Chinese herbal medicines. Wherein the fruits and vegetables are one or more of tomato, carrot, fig, aromatic acid fruit and the like; the Chinese herbal medicine is one or more of Bulbus Fritillariae Cirrhosae, Glycyrrhrizae radix, radix Platycodi, radix Adenophorae, Saviae Miltiorrhizae radix, ramulus Cinnamomi, flos Caryophylli, etc.
The areca composite additive is characterized in that fermentation strains accessed in the preparation process are one or more of beer yeast, fruit wine yeast, acetobacter, lactobacillus, bacillus, streptococcus thermophilus, bifidobacterium and the like, and the strains can be in the form of a strain or a bacterial liquid; the enzyme preparation is saccharifying enzyme, protease, etc.
The preparation method of the areca nut composite additive for cigarettes comprises the following steps:
the betel nut extract is prepared by the following method: crushing the dried betel nuts, removing kernels, performing hot reflux extraction by using 10-15 times of water or 10-95% ethanol for 3 times, combining the extracting solutions for 3 times, centrifuging, and extracting supernate to obtain the betel nut extracting solution.
1. The betel nut fermentation liquor is prepared by the following method: crushing dried betel nuts, removing kernels, extracting for 1-3 hours under the condition of boiling by 10-15 times of water, cooling, filtering, adding glucose into filtrate according to a certain proportion, uniformly stirring, sterilizing, inoculating activated strains, carrying out closed fermentation for 7-10 days at 25-30 ℃, centrifuging fermentation liquor, and extracting supernatant to obtain betel nut fermentation liquor. Or, breaking betel nuts, removing kernels, adding 3-5 times of hot water to completely soak the betel nuts, sterilizing, cooling, adding a certain proportion of pure kaoliang spirit, uniformly stirring, inoculating activated strains, hermetically fermenting at 25-30 ℃ for 7-10 days, coarsely filtering the fermentation liquor, centrifuging, and extracting supernatant to obtain betel nut fermentation liquor.
The areca fruit, vegetable or Chinese herbal medicine mixed fermentation liquor is prepared by the following method: (1) crushing dried betel nuts, removing kernels, extracting for 1-3 hours under the condition of boiling by 10-15 times of water, cooling, filtering, crushing a certain proportion of fruit and vegetable raw materials, mixing with the betel nut liquid, adding a certain proportion of lactose, uniformly stirring, sterilizing, inoculating activated strains, and fermenting in a closed manner at 25-30 ℃ for 7-10 days. (2) Breaking dried Arecae semen, removing core; the preparation method comprises the steps of mixing the Chinese herbal medicine coarse powder with betel nuts according to a certain proportion, adding a certain amount of water, fully stirring, carrying out sterilization treatment, adding an enzyme preparation for treatment, inoculating activated strains, and carrying out submerged liquid fermentation at 25-30 ℃ for 7-10 days. Extracting the fermentation system in the step (1) or (2) with water or 10-95% ethanol, centrifuging the extracting solution, and extracting supernatant to obtain the areca fruit and vegetable or Chinese herbal medicine mixed fermentation liquor.
The arecoline contained in Arecae semen can be made into compound additive, and has effects of increasing physiological strength, refreshing mind, and improving cigarette taste. The fruit, vegetable and Chinese herbal medicine contain various active ingredients, under different gradient temperatures of cigarette smoking, part of the ingredients can be distilled, gasified, volatilized and sublimated to form particle phase and gas phase ingredients, the substances can capture harmful free radicals in smoke, the amount of harmful substances is reduced, meanwhile, part of middle boiling point ingredients can be sucked by ideal transpiration, and the function of relieving the discomfort of the throat of smokers is achieved.
The areca composite additive for cigarettes prepared by the invention can obviously improve the satisfaction of cigarettes and enrich the fragrance of cigarettes, and part of the active ingredients with medium boiling points can be ideally inhaled, so that the symptoms of discomfort throat and the like of smokers can be effectively relieved. In addition, part of active ingredients in the Chinese herbal medicines can capture or remove harmful free radicals in the smoke, thereby achieving the purpose of relieving or resisting the poison of tar and carbon monoxide in the mainstream smoke to the body.
The invention has the advantages of low cost, simple and feasible process, simple equipment, easily obtained raw materials and convenient popularization and application.
Detailed Description
Example 1:
crushing dried Arecae semen, removing core, extracting with 12 times of water for 3 times (1 hr, and 0.5 hr respectively), mixing the extractive solutions for 3 times, centrifuging, and collecting supernatant to obtain Arecae semen extractive solution; cleaning fresh tomato with water, squeezing with a juicer, extracting with 5 times of 90% ethanol in tomato for 2 hr, filtering, mixing the filtrate with Arecae semen extract (prepared by mixing fresh tomato with Arecae semen 2: 1), vacuum concentrating at 75-80 deg.C to density of about 1.200, and making into compound additive for cigarette. (the mixture of fresh tomato and areca can be mixed according to the proportion of 5 or 10: 1)
Example 2:
crushing dried betel nuts, removing kernels, extracting for 2 hours under the condition of boiling by 10 times of water, cooling and filtering, adding glucose into filtrate according to 20% of the weight of the betel nuts, uniformly stirring, sterilizing at 115 ℃ to serve as a fermentation culture medium, activating beer yeast by 20 times of 30 ℃ sterile water for 30 min, inoculating the beer yeast into the culture medium according to the proportion of 5% of the total weight, performing closed fermentation at 25-30 ℃ for 7-10 days, performing centrifugal separation on the fermentation liquid, and extracting supernatant to obtain betel nut fermentation liquid; squeezing the cleaned fresh carrot, extracting with 75% ethanol under reflux for 2h at 75 deg.C, filtering the extractive solution, mixing the filtrate with Arecae semen fermentation liquid (prepared from fresh carrot and Arecae semen at a ratio of 3: 1), and vacuum concentrating at 75-80 deg.C to density of about 1.200 to obtain the compound additive for cigarette.
Example 3:
breaking dried betel nuts, removing cores, adding 3-5 times of hot water to completely soak the betel nuts, performing sterilization treatment, cooling, adding pure kaoliang spirit accounting for 50% of the weight of the betel nuts, uniformly stirring, inoculating acetic acid bacillus seed liquid, inoculating the acetic acid bacillus seed liquid according to the proportion of 5% of the total weight, performing closed fermentation at 25-30 ℃ for 7-10 days, roughly filtering the fermentation liquid, centrifuging, and extracting supernatant to obtain betel nut fermentation liquid; squeezing the cleaned fresh fig, extracting with 95% ethanol under reflux for 3h at 85 deg.C, filtering the extractive solution, mixing the filtrate with the fermented liquid of Arecae semen (prepared from fresh fig: Arecae semen: 1), vacuum concentrating at 75-80 deg.C until the density is about 1.200, and making into compound additive for cigarette.
Example 4:
breaking dried Arecae semen, removing core, extracting with 12 times of water boiling for 1.5 hr, cooling, and filtering to obtain filtrate; crushing aromatic acid fruits which are 2 times of areca nuts, mixing the aromatic acid fruits with an areca nut extracting solution, adding lactose which is 10 percent of the weight of the areca nuts, uniformly stirring, sterilizing, inoculating 1 percent of lactobacillus bulgaricus, 2 percent of fruit wine yeast (the activation is the same as that in example 2), 0.5 percent of streptococcus thermophilus and 1 percent of bifidobacterium, inoculating all strains according to the total weight percentage, carrying out closed fermentation at 25-30 ℃ for 7-10 days, adding ethanol into a fermentation liquor to reach the concentration of 30 percent, heating and carrying out reflux extraction, carrying out centrifugal separation on the extracting solution, and carrying out vacuum concentration on a supernatant at 75-80 ℃ until the relative density is about 1.200, thus obtaining the compound additive for cigarettes.
Example 5:
breaking dried Arecae semen, removing core; mixing Bulbus Fritillariae Cirrhosae, Glycyrrhrizae radix, radix Platycodi coarse powder and Arecae semen at a ratio of 1:1:3:5, adding 15 times of water, stirring, and sterilizing; inoculating bacillus according to 2 percent of the total weight, adding saccharifying enzyme and protease according to the proportion of 5 percent of the total weight, performing closed fermentation at 25-30 ℃ for 7-10 days, adding ethanol into fermentation liquor until the concentration is 70 percent, heating and refluxing for extraction, performing centrifugal separation on an extracting solution, and performing vacuum concentration on a supernatant at 75-80 ℃ until the relative density is about 1.200 to obtain the compound additive for cigarettes.
Claims (4)
1. A preparation method of areca composite additive for cigarette is characterized in that areca extract and fruit and vegetable extract are blended to prepare composite additive; the betel nut extract is prepared by the following method: crushing the dried betel nuts, removing kernels, performing hot reflux extraction with 10-15 times of water or 10-95% ethanol for 3 times, combining the extracting solutions for 3 times, centrifuging, and extracting supernate to obtain an betel nut extracting solution; the blending of the betel nut extract and the fruit and vegetable extract is as follows: cleaning fresh fruits and vegetables with water, squeezing with a juicer, extracting with 10-95% ethanol at 50-100 ℃ for 1-3 h, filtering the extracting solution, mixing the filtrate with the extract of areca catechu, wherein the proportion of the fresh fruits, vegetables and areca catechu is 0.5: 1-10: 1.
2. a preparation method of areca composite additive for cigarette is characterized in that areca fermentation liquor and fruit and vegetable extract are blended to prepare composite additive; the betel nut fermentation liquor is prepared by the following method: crushing dried betel nuts, removing kernels, extracting for 1-3 hours under the condition of boiling by 10-15 times of water, cooling, filtering, adding glucose into filtrate according to 20% of the weight of the betel nuts, uniformly stirring, sterilizing, inoculating activated strains, fermenting for 7-10 days in a closed manner at 25-30 ℃, centrifuging fermentation liquor, and extracting supernatant to obtain betel nut fermentation liquor; or, breaking the betel nuts, removing the cores, adding 3-5 times of hot water to completely soak the betel nuts, sterilizing, cooling, adding pure kaoliang spirit accounting for 50% of the weight of the betel nuts, uniformly stirring, inoculating activated strains, hermetically fermenting at 25-30 ℃ for 7-10 days, roughly filtering the fermentation liquor, centrifuging, and extracting supernatant to obtain betel nut fermentation liquor; the blending of the betel nut fermentation liquor and the fruit and vegetable extracting solution is as follows: cleaning fresh fruits and vegetables with water, squeezing with a juicer, extracting with 10-95% ethanol at 50-100 deg.C for 1-3 h, filtering the extractive solution, mixing the filtrate with fermented Arecae semen liquid, wherein the ratio of fresh fruits, vegetables and Arecae semen is 0.5: 1-4: 1.
3. a method for preparing Arecae semen compound additive for cigarette is characterized by fermenting Arecae semen with fruit, vegetable or Chinese herbal materials to obtain compound additive; the areca fruit and vegetable or Chinese herbal medicine mixed fermentation liquor is prepared by the following method: crushing the dried betel nuts, removing kernels, extracting for 1-3 hours under the boiling condition of 10-15 times of water, cooling and filtering; crushing fruit and vegetable raw materials with 2 times of the weight of the areca nuts, mixing the crushed fruit and vegetable raw materials with an areca nut extracting solution, adding lactose which is 10 percent of the weight of the areca nuts, uniformly stirring, sterilizing, inoculating activated strains, fermenting in a closed environment at the temperature of 25-30 ℃ for 7-10 days, extracting with water or 10-95 percent ethanol at the temperature of 50-100 ℃, centrifuging the extracting solution, and extracting supernatant to obtain areca nut fruit and vegetable mixed fermentation liquor; or crushing the dried betel nuts, removing kernels, mixing the Chinese herbal medicine coarse powder and the betel nuts according to the proportion of 1: 1-1: 10, adding water with the weight being 10-15 times of the total weight, fully stirring, carrying out sterilization treatment, adding an enzyme preparation, inoculating an activated strain, carrying out submerged liquid fermentation at the temperature of 25-30 ℃ for 7-10 days, extracting with water or 10-95% ethanol at the temperature of 50-100 ℃, decolorizing and centrifuging the extracting solution, and extracting supernatant to obtain the betel nut Chinese herbal medicine mixed fermentation liquid.
4. The betel nut compound additive for cigarettes prepared by the method of claims 1, 2 and 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010510199.8A CN111743197A (en) | 2020-06-08 | 2020-06-08 | Areca nut compound additive for cigarettes and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010510199.8A CN111743197A (en) | 2020-06-08 | 2020-06-08 | Areca nut compound additive for cigarettes and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN111743197A true CN111743197A (en) | 2020-10-09 |
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| CN202010510199.8A Pending CN111743197A (en) | 2020-06-08 | 2020-06-08 | Areca nut compound additive for cigarettes and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114983005A (en) * | 2022-04-29 | 2022-09-02 | 湖南科技大学 | A method for preparing tobacco shred containing Arecae semen |
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| CN103695178A (en) * | 2012-09-27 | 2014-04-02 | 朱大恒 | Carrot extract and its application in tobaccos |
| US20140261507A1 (en) * | 2013-03-15 | 2014-09-18 | Edwin Balder | Synthetic or Imitation Nicotine Compositions, Processes and Methods of Manufacture |
| CN109123764A (en) * | 2018-07-23 | 2019-01-04 | 许启太 | A kind of preparation method of Bin phenol cigarette |
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2020
- 2020-06-08 CN CN202010510199.8A patent/CN111743197A/en active Pending
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|---|---|---|---|---|
| CN1875795A (en) * | 2006-07-03 | 2006-12-13 | 红云烟草(集团)有限责任公司 | Algae compound addictive for cigarette and preparation method thereof |
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