CN111849636A - Spice for wine-roasted Chinese angelica cigarette and preparation method and application thereof - Google Patents
Spice for wine-roasted Chinese angelica cigarette and preparation method and application thereof Download PDFInfo
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- CN111849636A CN111849636A CN202010768694.9A CN202010768694A CN111849636A CN 111849636 A CN111849636 A CN 111849636A CN 202010768694 A CN202010768694 A CN 202010768694A CN 111849636 A CN111849636 A CN 111849636A
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- 235000019504 cigarettes Nutrition 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000213006 Angelica dahurica Species 0.000 title claims abstract 11
- 235000013599 spices Nutrition 0.000 title abstract description 6
- 239000000796 flavoring agent Substances 0.000 claims abstract description 47
- 235000019634 flavors Nutrition 0.000 claims abstract description 46
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims abstract description 30
- 241000125175 Angelica Species 0.000 claims abstract description 21
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 239000003814 drug Substances 0.000 claims abstract description 4
- 238000005485 electric heating Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 241000208125 Nicotiana Species 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 15
- 239000000779 smoke Substances 0.000 abstract description 5
- 244000061176 Nicotiana tabacum Species 0.000 abstract description 2
- 241000382455 Angelica sinensis Species 0.000 description 27
- 238000011156 evaluation Methods 0.000 description 18
- 238000000605 extraction Methods 0.000 description 8
- 230000000391 smoking effect Effects 0.000 description 8
- 238000005507 spraying Methods 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- DHKHKXVYLBGOIT-UHFFFAOYSA-N 1,1-Diethoxyethane Chemical compound CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 description 2
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 description 2
- 235000019568 aromas Nutrition 0.000 description 2
- SESFRYSPDFLNCH-UHFFFAOYSA-N benzyl benzoate Chemical compound C=1C=CC=CC=1C(=O)OCC1=CC=CC=C1 SESFRYSPDFLNCH-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- MGADZUXDNSDTHW-UHFFFAOYSA-N 2H-pyran Chemical compound C1OC=CC=C1 MGADZUXDNSDTHW-UHFFFAOYSA-N 0.000 description 1
- QVYAWBLDJPTXHS-UHFFFAOYSA-N 5-Hydroxymethyl-2-furfural Natural products OC1=CC=C(C=O)O1 QVYAWBLDJPTXHS-UHFFFAOYSA-N 0.000 description 1
- HJXMNVQARNZTEE-UHFFFAOYSA-N Butylphthalide Chemical compound C1=CC=C2C(CCCC)OC(=O)C2=C1 HJXMNVQARNZTEE-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- SPEUIVXLLWOEMJ-UHFFFAOYSA-N acetaldehyde dimethyl acetal Natural products COC(C)OC SPEUIVXLLWOEMJ-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- UMIVXZPTRXBADB-UHFFFAOYSA-N benzocyclobutene Chemical compound C1=CC=C2CCC2=C1 UMIVXZPTRXBADB-UHFFFAOYSA-N 0.000 description 1
- 125000001231 benzoyloxy group Chemical group C(C1=CC=CC=C1)(=O)O* 0.000 description 1
- 229960002903 benzyl benzoate Drugs 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 238000000874 microwave-assisted extraction Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000199 molecular distillation Methods 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 238000002470 solid-phase micro-extraction Methods 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 230000003595 spectral effect Effects 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
Classifications
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Toxicology (AREA)
- Manufacture Of Tobacco Products (AREA)
Abstract
The invention provides a spice for wine-roasted Chinese angelica cigarettes and a preparation method and application thereof. A preparation method of a wine-roasted Chinese angelica cigarette flavor comprises the following steps: adding Chinese liquor or water solution containing Chinese liquor into the radix Angelicae sinensis tablet, stirring, and moistening; frying the angelica slices subjected to the moistening treatment in an electric heating medicine frying machine; extracting the stir-fried angelica slices with 70% ethanol, filtering and concentrating the extracting solution to obtain the wine-fried angelica cigarette flavor. After the aroma for the wine-roasted Chinese angelica cigarette is added into the cigarette, the aroma richness, aroma quality and aroma quantity of the cigarette are better improved, and the aroma of the cigarette is more harmonious with the aroma of the tobacco, so that the smoke is soft and exquisite, and more satisfaction is brought to smokers.
Description
Technical Field
The invention belongs to the technical field of tobacco flavor spices, and particularly relates to a spice for wine-roasted Chinese angelica cigarettes as well as a preparation method and application thereof.
Background
With the increasing favor of consumers to cigarettes with various aroma styles, a challenging problem faced by the tobacco industry is to endow cigarettes with different aromas while ensuring the smoking taste of the cigarettes. At present, some fruity cigarettes and nut-flavored cigarettes appear in the market successively and are well received by the market. Many cigarette factories adopt various additional flavoring agents while carefully blending cigarette formulas to make up for the deficiency of cigarette flavor.
The cigarette smell is derived from the fragrance emitted by tobacco, the fragrance given by adding materials and fragrance and the fragrance generated after the chemical components are changed in the process of processing. Consumers are used to smell cigarettes before smoking, especially when smoking new, improved or never-smoked products for the first time, which means that smelling is also a matter or prerequisite for consumers to identify whether a cigarette is palatable. The quality of the smell greatly influences the degree of the desire of the consumers to smoke the cigarette products. The smell from the tobacco is sweet and sour attractive and the special aroma of the tobacco; the smell from the charging and flavoring is required to be matched with the fragrance of the tobacco in addition to the pleasant feeling; aromas from the processing of the process are generated by chemical reactions such as the maillard reaction, the stokes reaction, etc. A cigarette product, if having an elegant smell, can enhance the consumer's desire to smoke the product. Smelling can help consumers to select cigarette products, which is an important factor for creating cigarette consumption.
At present, the common tobacco flavor is mostly prepared by extracting natural flavor by a traditional extraction method, such as steam distillation, solvent extraction, squeezing and the like; and a plurality of novel extraction technologies such as solid phase micro-extraction, molecular distillation, ultrasonic extraction, microwave extraction, ultrahigh pressure extraction and the like are formed by combining other means on the traditional technology. Due to the limitation of the permitted list of the tobacco additives, the natural flavors available for development are very limited, and the types of the tobacco flavors obtained by adopting the traditional extraction method are also very limited, so that the prepared tobacco flavors can not meet the requirements of consumers on the smoking taste diversity of cigarettes in the aspects of aroma, taste and the like.
Disclosure of Invention
The invention aims to provide a spice for wine-roasted Chinese angelica cigarettes and a preparation method and application thereof aiming at the defects of the prior art.
In order to solve the technical problems, the invention adopts the following technical scheme:
a preparation method of a wine-roasted Chinese angelica cigarette flavor comprises the following steps:
adding Chinese liquor or water solution containing Chinese liquor into the radix Angelicae sinensis tablet, stirring, and moistening;
frying the angelica slices subjected to the moistening treatment in an electric heating medicine frying machine;
extracting the stir-fried angelica slices with 70% ethanol, filtering and concentrating an extracting solution to obtain the wine-fried angelica cigarette flavor.
Preferably, the adding amount of the white spirit accounts for 5-10% of the mass of the angelica sinensis tablets.
Preferably, the time of the moistening treatment is 1-4 h.
Preferably, the temperature of the stir-frying treatment is 80-160 ℃, and the time of the stir-frying treatment is 10-35 min.
Preferably, the time of the moistening treatment is 1 h.
Preferably, the temperature of the stir-frying treatment is 100 ℃, and the time of the stir-frying treatment is 20 min.
The invention also provides the wine-roasted angelica cigarette flavor prepared by the preparation method.
The invention also provides an application of the aroma for the wine-roasted Chinese angelica cigarette in cigarette flavoring.
Preferably, the aroma for the wine-roasted Chinese angelica cigarette is sprayed on well-balanced tobacco shreds according to 0.1-0.3% of the mass of the tobacco shreds.
Preferably, the equilibrium conditions of the cut tobacco are: the temperature is 22 +/-1) DEG C, the humidity is 60 +/-2 percent, and the balance time is 24-48 h.
Compared with the prior art, the invention has the beneficial effects that:
the preparation method of the wine-roasted Chinese angelica cigarette flavor is different from the traditional cigarette flavor extraction method, the wine roasting and frying pretreatment is carried out on the Chinese angelica slices before the Chinese angelica slices are extracted by ethanol, and the components of the obtained Chinese angelica cigarette flavor can be changed by extracting after the pretreatment operation.
Detailed Description
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention.
It is to be understood that the processing equipment or apparatus not specifically identified in the following examples is conventional in the art.
Furthermore, it is to be understood that one or more method steps mentioned in the present invention does not exclude that other method steps may also be present before or after the combined steps or that other method steps may also be inserted between these explicitly mentioned steps, unless otherwise indicated; moreover, unless otherwise indicated, the numbering of the various method steps is merely a convenient tool for identifying the various method steps, and is not intended to limit the order in which the method steps are arranged or the scope of the invention in which the invention may be practiced, and changes or modifications in the relative relationship may be made without substantially changing the technical content.
Example 1
Taking 200g radix Angelicae sinensis tablet, adding 5% Chinese liquor (the amount of Chinese liquor is calculated by the weight of radix Angelicae sinensis tablet, namely 10g Chinese liquor, 42% (v/v) aged Baiyunban liquor), stirring, moistening for 1 hr, and placing radix Angelicae sinensis tablet in electric heating medicine frying machine (model CY-550, Nanjing Donglong machine)Mechanical science and technology limited) for 20min, and the frying temperature is set to 80 deg.C; parching, cooling, sieving to remove debris, extracting with 1200g 70% ethanol at 80 deg.C for 2 hr, filtering with 0.8 μm filter membrane, and concentrating to relative density of 1.15g/cm3The flavor for the wine-roasted Chinese angelica cigarette is prepared.
Sensory evaluation: blowing out the finished product of the cut tobacco of the cigarette, and balancing under the conditions of temperature (22 +/-1) DEG C and relative humidity (60 +/-2)%. 3 parts of well-balanced 30g of cut tobacco, recorded as A1, A2 and A3, are respectively sprayed with 0.1 percent, 0.2 percent and 0.3 percent of the flavor for the wine-roasted Chinese angelica cigarette prepared in the embodiment 1 and then are put into a constant temperature and humidity box for balancing for 48 hours. The cigarettes were made from the corresponding brands of tobacco tubes and subjected to sensory evaluation with the addition of flavors by a professional panel of 7 persons. The results of the smoking evaluation were scored on the aspects of aroma, taste, stimulation, concentration, etc., and the full score was 100. No. 0 is a control (i.e., cut tobacco material without perfume sprayed) and is scored as 60 points, and the other samples are scored with reference to No. 0. The results of the smoke panel are shown in Table 1.
As seen from Table 1, the optimal spraying amount of the flavor for wine-roasted Chinese angelica cigarettes is 0.1%, and excessive spraying of the flavor can reduce the coordination between the flavor and the fragrance of the cigarettes and influence the smoking taste.
Example 2
It is different from example 1 in that the stir-frying temperature was set to 100 ℃.
Example 3
It is different from example 1 in that the stir-frying temperature was set to 120 ℃.
Example 4
It is different from example 1 in that the stir-frying temperature was set to 140 ℃.
Example 5
It is different from example 1 in that the stir-frying temperature was set to 160 ℃.
The flavor for wine-roasted angelica sinensis cigarettes prepared in examples 1 to 5 was subjected to scoring evaluation by the same sensory evaluation method, and the evaluation results are shown in table 2. The spraying amount of the perfume for wine-roasted Chinese angelica cigarette is 0.1 percent.
As seen from Table 2, the optimum frying temperature of the cigarette flavor of wine-roasted Chinese angelica is 100 ℃.
Example 6
It is different from example 2 in that the stir-frying time was set to 10 min.
Example 7
It is different from example 2 in that the stir-frying time was set to 15 min.
Example 8
It is different from example 2 in that the stir-frying time was set to 25 min.
Example 9
It is different from example 2 in that the stir-frying time was set to 35 min.
The flavor for the wine-roasted angelica cigarette prepared in examples 6 to 9 was subjected to scoring evaluation by the same sensory evaluation method, and the evaluation results are shown in table 3. The spraying amount of the perfume for wine-roasted Chinese angelica cigarette is 0.1 percent.
As shown in Table 3, the best stir-frying time of the cigarette flavor of wine-roasted angelica is 20 min.
Example 10
The difference from example 1 is that 60g of 5% white spirit-containing aqueous solution (i.e., 60g of white spirit-containing aqueous solution contains 10g of white spirit) is added.
Example 11
The difference from example 10 is that 60g of 7.5% aqueous solution of Chinese liquor (i.e. 15g of Chinese liquor in 60g of aqueous solution of Chinese liquor) is added.
Example 12
The difference from example 10 is that 60g of 10% white spirit-containing aqueous solution (i.e., 20g of white spirit in 60g of white spirit-containing aqueous solution) was added.
The aroma for the wine-roasted angelica sinensis cigarettes prepared in examples 10 to 12 was subjected to scoring evaluation by the same sensory evaluation method, and the evaluation results are shown in table 4. The spraying amount of the perfume for wine-roasted Chinese angelica cigarette is 0.1 percent.
As seen from Table 4, compared with example 1, when the amount of the distilled spirit is the same, the flavor for the wine-roasted Chinese angelica cigarette prepared by diluting the distilled spirit with water and spraying the diluted distilled spirit has a better evaluation effect, and the optimal amount of the distilled spirit is 7.5%.
Example 13
The difference from example 2 is that the moistening time was 2 hours.
Example 14
The difference from example 2 is that the moistening time was 4 hours.
Example 15
The difference from the embodiment 2 is that the tobacco shred is put into a constant temperature and humidity box for balancing for 24 hours.
Comparative example 1
Extracting 200g radix Angelicae sinensis slice with 1200g 70% ethanol for 2 hr, filtering with 0.8um filter membrane, and concentrating to relative density of 1.15g/cm3Thus obtaining the angelica cigarette flavor of the comparative sample.
The aroma for wine-roasted angelica sinensis prepared in examples 13 to 15 and the aroma for comparative example angelica sinensis prepared in comparative example 1 were subjected to rating evaluation by the same sensory evaluation method, and the results of the evaluation are shown in table 5. The spraying amount of the tobacco flavor is 0.1 percent.
As seen from Table 5, example 15 showed less effect of tobacco cut balance time on cigarette smoking evaluation than example 2; the best moistening time after the angelica slices are added with the white spirit and evenly stirred is 1 h; compared with the comparative example 1, the embodiment 2 shows that compared with the tobacco flavor obtained by the traditional extraction method, the prepared tobacco flavor can obviously improve the smoking quality of cigarettes after the Chinese angelica slices are subjected to wine roasting and frying pretreatment before extraction, and after the prepared tobacco flavor is added into the cigarettes, the tobacco flavor has better promotion effects on the richness, aroma quality and aroma quantity of the cigarettes, is more harmonious with the aroma of the tobaccos, enables the smoke to be soft and fine, and provides more satisfaction for smokers.
The chemical components of the flavor for wine-roasted angelica cigarette prepared in example 2 were analyzed. The analytical instrument is a TRACEGC Ultra-DSQ II type gas chromatography-mass spectrometer, United states thermoelectric technology Co. Chromatographic conditions GC/MS conditions were: a chromatography column HP-5MS (50 m × 0.25mm × 0.25 μm) capillary column; sample introduction temperature: 250 ℃; no shunt sampling; carrier gas: he; volume flow rate: 1 mL/min; temperature rising procedure: increasing from 40 deg.C (1 min) to 210 deg.C (10 min) at 5 deg.C/min; transmission line temperature: 250 ℃; an ion source: an EI source; electron energy: 70 eV; the scanning range is 50-650 amu; the search was performed using the WILEY and MINILAB spectral libraries. The analysis results are shown in Table 6.
As seen from Table 6, a total of 28 semi-volatile and volatile materials were identified in the aroma for wine-roasted Chinese angelica cigarette, including the types of compounds such as pyran, alcohol, ketone, furanone, acid, aldehyde, ester, alkene, etc. As seen from Table 6 above, the compositions with percentage content of more than 1% are: 3-butyl-1 (3H) -isobenzofuranone (33.53%), linoleic acid (17.25%), 5-hydroxymethyl-2-furfural (8.21%), palmitic acid (6.14%), 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4-hydro-pyran-4-one (2.90%), larch-gum (2.4%), 4- (benzoyloxy) -2-hydro-pyran-3-one (2.24%), acetaldehyde diethyl acetal (1.42%), 2-ethoxy-1 (2H) -benzocyclobutene (1.38%), benzyl benzoate (1.35%). Compared with the angelica sinensis extract obtained by a direct extraction method, the cigarette flavor processed by wine roasting and frying has the advantages that the sugar component and the ester component in the chemical components are increased. The pretreatment process can change the chemical components of the raw material of the angelica sinensis slices, thereby influencing the evaluation effect of the prepared tobacco flavor.
The protective scope of the present invention is not limited to the above-described embodiments, and it is apparent that various modifications and variations can be made to the present invention by those skilled in the art without departing from the scope and spirit of the present invention. It is intended that the present invention cover the modifications and variations of this invention provided they come within the scope of the appended claims and their equivalents.
Claims (10)
1. The preparation method of the wine-roasted angelica cigarette flavor is characterized by comprising the following steps:
adding Chinese liquor or water solution containing Chinese liquor into the radix Angelicae sinensis tablet, stirring, and moistening;
frying the angelica slices subjected to the moistening treatment in an electric heating medicine frying machine;
extracting the stir-fried angelica slices with 70% ethanol, filtering and concentrating an extracting solution to obtain the wine-fried angelica cigarette flavor.
2. The preparation method of the flavor for the wine-roasted Chinese angelica cigarette according to claim 1, wherein the adding amount of the white spirit accounts for 5-10% of the mass of the Chinese angelica tablets.
3. The method for preparing the flavor for the wine-roasted angelica cigarette according to claim 2, wherein the moistening treatment time is 1-4 h.
4. The method for preparing the flavor for wine-roasted Chinese angelica cigarettes according to claim 3, wherein the frying temperature is 80-160 ℃, and the frying time is 10-35 min.
5. The method for preparing the flavor for wine-roasted angelica cigarette according to claim 4, wherein the time of moistening is 1 h.
6. The method for preparing the flavor for wine-roasted Chinese angelica cigarette according to claim 5, wherein the temperature of the stir-frying treatment is 100 ℃, and the time of the stir-frying treatment is 20 min.
7. The flavor for wine-roasted angelica cigarette prepared by the method for preparing the flavor for wine-roasted angelica cigarette according to any one of claims 1 to 6.
8. The use of the aroma for wine-roasted angelica cigarette according to claim 7 for perfuming cigarette.
9. The application of the flavor for the wine-roasted Chinese angelica cigarette according to claim 8, wherein the flavor for the wine-roasted Chinese angelica cigarette is sprayed on well-balanced tobacco shreds according to 0.1-0.3% of the mass of the tobacco shreds.
10. The application of the aroma for wine-roasted Chinese angelica cigarette according to claim 9 in cigarette flavoring is characterized in that the balance conditions of tobacco shreds are as follows: the temperature is 22 +/-1) DEG C, the humidity is 60 +/-2 percent, and the balance time is 24-48 h.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114052283A (en) * | 2021-11-25 | 2022-02-18 | 云南中烟新材料科技有限公司 | Abelmoschus manihot bead-blasting essence and preparation method and application thereof |
| CN114082217A (en) * | 2021-11-12 | 2022-02-25 | 云南中烟新材料科技有限公司 | Preparation method and application of abelmoschus manihot flower extract |
| CN114947170A (en) * | 2022-06-20 | 2022-08-30 | 江苏中烟工业有限责任公司 | Medicine-fragrance type heating non-combustion cigarette sheet and preparation method thereof |
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| CN101371720A (en) * | 2008-10-24 | 2009-02-25 | 马小歧 | Tobacco additive agent as well as preparation method and use thereof |
| CN101684430A (en) * | 2008-09-27 | 2010-03-31 | 湖北中烟工业有限责任公司 | Novel radix angelicae sinensis tobacco flavor and preparation method thereof |
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2020
- 2020-08-03 CN CN202010768694.9A patent/CN111849636A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101684430A (en) * | 2008-09-27 | 2010-03-31 | 湖北中烟工业有限责任公司 | Novel radix angelicae sinensis tobacco flavor and preparation method thereof |
| CN101371720A (en) * | 2008-10-24 | 2009-02-25 | 马小歧 | Tobacco additive agent as well as preparation method and use thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114082217A (en) * | 2021-11-12 | 2022-02-25 | 云南中烟新材料科技有限公司 | Preparation method and application of abelmoschus manihot flower extract |
| CN114052283A (en) * | 2021-11-25 | 2022-02-18 | 云南中烟新材料科技有限公司 | Abelmoschus manihot bead-blasting essence and preparation method and application thereof |
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