CN111849638B - Essence flavoring agent for milk cigarette and essence for milk cigarette - Google Patents
Essence flavoring agent for milk cigarette and essence for milk cigarette Download PDFInfo
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- CN111849638B CN111849638B CN202010769762.3A CN202010769762A CN111849638B CN 111849638 B CN111849638 B CN 111849638B CN 202010769762 A CN202010769762 A CN 202010769762A CN 111849638 B CN111849638 B CN 111849638B
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- 235000019504 cigarettes Nutrition 0.000 title claims abstract description 152
- 235000013336 milk Nutrition 0.000 title claims abstract description 139
- 239000008267 milk Substances 0.000 title claims abstract description 139
- 210000004080 milk Anatomy 0.000 title claims abstract description 139
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 77
- 235000013355 food flavoring agent Nutrition 0.000 title claims abstract description 50
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 81
- 239000003205 fragrance Substances 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 29
- 235000019634 flavors Nutrition 0.000 claims abstract description 27
- 230000008569 process Effects 0.000 claims abstract description 21
- 239000001706 (4R)-4-methyloctanoic acid Substances 0.000 claims abstract description 11
- GNPYMQXLIGYDAG-UHFFFAOYSA-N 3-methyl-1-sulfanylbutan-1-ol Chemical compound CC(C)CC(O)S GNPYMQXLIGYDAG-UHFFFAOYSA-N 0.000 claims abstract description 11
- LEGGANXCVQPIAI-UHFFFAOYSA-N 4-methyl-octanoic acid Chemical compound CCCCC(C)CCC(O)=O LEGGANXCVQPIAI-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims abstract description 11
- RJUFJBKOKNCXHH-UHFFFAOYSA-N Methyl propionate Chemical compound CCC(=O)OC RJUFJBKOKNCXHH-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229940017219 methyl propionate Drugs 0.000 claims abstract description 11
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 27
- GHBSPIPJMLAMEP-UHFFFAOYSA-N 6-pentyloxan-2-one Chemical compound CCCCCC1CCCC(=O)O1 GHBSPIPJMLAMEP-UHFFFAOYSA-N 0.000 claims description 24
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical compound CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 24
- TZMFJUDUGYTVRY-UHFFFAOYSA-N pentane-2,3-dione Chemical compound CCC(=O)C(C)=O TZMFJUDUGYTVRY-UHFFFAOYSA-N 0.000 claims description 24
- QRPLZGZHJABGRS-UHFFFAOYSA-N xi-5-Dodecanolide Chemical compound CCCCCCCC1CCCC(=O)O1 QRPLZGZHJABGRS-UHFFFAOYSA-N 0.000 claims description 24
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 claims description 18
- 241000208125 Nicotiana Species 0.000 claims description 17
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims description 17
- GYSCBCSGKXNZRH-UHFFFAOYSA-N 1-benzothiophene-2-carboxamide Chemical compound C1=CC=C2SC(C(=O)N)=CC2=C1 GYSCBCSGKXNZRH-UHFFFAOYSA-N 0.000 claims description 12
- GHVNFZFCNZKVNT-UHFFFAOYSA-N Decanoic acid Natural products CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 claims description 12
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 12
- VEZXCJBBBCKRPI-UHFFFAOYSA-N beta-propiolactone Chemical compound O=C1CCO1 VEZXCJBBBCKRPI-UHFFFAOYSA-N 0.000 claims description 12
- 239000001582 butter acid Substances 0.000 claims description 12
- 125000000484 butyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 claims description 12
- SKQYTJLYRIFFCO-UHFFFAOYSA-N delta-Tetradecalactone Chemical compound CCCCCCCCCC1CCCC(=O)O1 SKQYTJLYRIFFCO-UHFFFAOYSA-N 0.000 claims description 12
- 229940093503 ethyl maltol Drugs 0.000 claims description 12
- 150000002596 lactones Chemical class 0.000 claims description 12
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 12
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims description 12
- 235000012141 vanillin Nutrition 0.000 claims description 12
- 244000241257 Cucumis melo Species 0.000 claims description 10
- 150000001299 aldehydes Chemical class 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- -1 acetyl methyl Chemical group 0.000 claims description 3
- 230000000391 smoking effect Effects 0.000 abstract description 12
- 230000001953 sensory effect Effects 0.000 abstract description 9
- 239000000779 smoke Substances 0.000 abstract description 7
- 210000000214 mouth Anatomy 0.000 abstract description 5
- 239000012535 impurity Substances 0.000 abstract description 4
- 230000002045 lasting effect Effects 0.000 abstract description 4
- 244000064895 Cucumis melo subsp melo Species 0.000 abstract 1
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 8
- 239000002994 raw material Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000005096 rolling process Methods 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 3
- 238000007865 diluting Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- MBDOYVRWFFCFHM-SNAWJCMRSA-N (2E)-hexenal Chemical compound CCC\C=C\C=O MBDOYVRWFFCFHM-SNAWJCMRSA-N 0.000 description 2
- HSJKGGMUJITCBW-UHFFFAOYSA-N 3-hydroxybutanal Chemical compound CC(O)CC=O HSJKGGMUJITCBW-UHFFFAOYSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000003128 head Anatomy 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000013441 quality evaluation Methods 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- MBDOYVRWFFCFHM-UHFFFAOYSA-N trans-2-hexenal Natural products CCCC=CC=O MBDOYVRWFFCFHM-UHFFFAOYSA-N 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 235000013618 yogurt Nutrition 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
- C11B9/0007—Aliphatic compounds
- C11B9/0015—Aliphatic compounds containing oxygen as the only heteroatom
-
- 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
-
- 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
- C11B9/0007—Aliphatic compounds
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Toxicology (AREA)
- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
- Confectionery (AREA)
Abstract
The invention provides an essence flavoring agent for a milk cigarette and an essence for the milk cigarette. An essence flavoring agent for milk cigarettes comprises the following components in parts by weight: 0.5-3.0 parts of 1-octene-3-ol, 0.2-1.0 parts of muskmelon aldehyde, 0.5-1.5 parts of delta-hexadecanolide, 0.2-0.8 parts of methyl propionate, 1.5-5.5 parts of 4-methyl octanoic acid, 0.2-0.8 parts of mercapto-3-methyl-1-butanol and 87.4-96.9 parts of propylene glycol. The essence flavoring agent for the milk cigarettes and the essence basic component of the milk flavor are mutually soluble, no impurity is separated out, and the essence flavoring agent is added into the essence basic component and then applied to the heated non-combustible cigarettes, so that the heated non-combustible cigarettes have comfortable and rich milk flavor in the smoking process, lasting fragrance, mellow and natural milk flavor, and the fragrance is coordinated with the fragrance of cigarettes, strong in milk flavor, obvious in characteristic fragrance, soft and fine in smoke, clean and comfortable in oral cavity, and capable of improving smoking feeling and consumer sensory experience.
Description
Technical Field
The invention belongs to the technical field of tobacco essence and spice, and particularly relates to an essence and spice for a milk cigarette and an essence and spice for a milk cigarette.
Background
The milk has light milk fragrance when being squeezed, and fragrance components are separated along with the transfer of milk fat in the processing process, and simultaneously enzyme reactions, automatic oxidation, microorganism actions, maillard reactions and the like are carried out along with the processing process to generate a plurality of new fragrance substances. Milk products, including fresh milk, cream, condensed milk, butter, fermented yogurt, etc., have different contents of flavor components due to different processing degrees and processing methods. So that each kind of milk product has obvious fragrance characteristic.
The preparation of the milk essence is a key research topic of a flavoring agent of each essence company, is widely applied to foods and tobacco, improves the recognition degree of the smell of the product, gives the cigarette a new flavor type, improves the fragrance amount, and has unique effects in the aspects of softening and refining smoke. Most of milk-flavored essence sold in the market is applied to food production, and aims at the problems that the milk-flavored essence special for tobacco is less and less, and after the milk-flavored essence is added into tobacco, the milk-flavored essence is uncoordinated with tobacco fragrance, the milk-flavored essence is distorted at high temperature, the taste is poor and the like, and the requirements of a smoker on the aspects of smoking quality and fragrance style characteristics cannot be met.
Disclosure of Invention
The invention aims to provide an essence flavoring agent for a milk cigarette and an essence for the milk cigarette aiming at the defects of the prior art.
The low-threshold milk-flavored flavoring agent is specially tailored for tobacco milk-flavored flavoring agent, and after the low-threshold milk-flavored flavoring agent is added, the milk-flavored flavoring agent is more mellow and natural, and is coordinated with tobacco flavor under high-temperature combustion, the milk-flavored flavoring agent is rich in characteristic flavor, soft and fine in smoke, clean and comfortable in mouth cavity and capable of improving smoking feeling.
In order to solve the technical problems, the invention adopts the following technical scheme:
an essence flavoring agent for milk cigarettes comprises the following components in parts by weight: 0.5-3.0 parts of 1-octene-3-ol, 0.2-1.0 parts of muskmelon aldehyde, 0.5-1.5 parts of delta-hexadecanolide, 0.2-0.8 parts of methyl propionate, 1.5-5.5 parts of 4-methyl octanoic acid, 0.2-0.8 parts of mercapto-3-methyl-1-butanol and 87.4-96.9 parts of propylene glycol.
Preferably, the composition comprises the following components in parts by weight: 1.7 parts of 1-octene-3-ol, 0.6 part of musk melon aldehyde, 1.2 parts of delta-hexadecanolide, 0.6 part of methyl propionate, 3.0 parts of 4-methyl octanoic acid, 0.5 part of mercapto-3-methyl-1-butanol and 92.4 parts of propylene glycol.
The invention also provides essence for the milk cigarette, which contains the basic components of the essence and the essence flavoring agent for the milk cigarette; the essence basic component comprises the following components in parts by weight: 1.0 to 3.2 parts of acetyl methyl carbinol, 0.1 to 1.0 part of 2, 3-pentanedione, 0.3 to 1.8 parts of propionolactone, 5 to 25 parts of butyl butyrylactoate, 0.2 to 0.8 part of delta decalactone, 10 to 30 parts of delta dodecalactone, 0.1 to 1 part of delta tetradecanolide, 0.1 to 0.3 part of butanedione, 1.0 to 6.0 parts of ethyl maltol, 2 to 10 parts of milk lactone, 0.1 to 1.2 parts of butter acid, 0.1 to 0.8 part of decanoic acid, 0.5 to 2.5 parts of vanillin and 16.4 to 79.5 parts of propylene glycol.
Preferably, the addition amount of the essence flavoring agent for the milk cigarette is 0.3-0.7 wt% of the essence basic component.
Preferably, the essence basic component comprises the following components in parts by weight: 2.2 parts of acetyl methyl protol, 0.5 part of 2, 3-pentanedione, 1.0 part of propionolactone, 15 parts of butyl butyrylactoate, 0.5 part of delta-decalactone, 20 parts of delta-dodecalactone, 0.5 part of delta-tetradecanolide, 0.2 part of butanedione, 3.0 parts of ethyl maltol, 6 parts of milk lactone, 0.4 part of butter acid, 0.3 part of decanoic acid, 1.2 parts of vanillin and 49.2 parts of propylene glycol.
Preferably, the additive amount of the essence flavoring agent for the milk cigarette is 0.5wt% of the essence basic component.
The invention also provides a preparation method of the essence for the milk cigarette, which comprises the following steps: preparing the essence basic component; adding the essence flavoring agent for the milk cigarette according to 0.3-0.7 wt% of the essence basic component, stirring at the speed of 150-180 rpm in the adding process, wherein the stirring temperature is 20-30 ℃, and the relative humidity is 40-70%, and continuously stirring for 1-3 hours under the stirring of 150-180 rpm after the essence flavoring agent for the milk cigarette is completely added.
The invention also provides application of the essence for the milk cigarette in preparing the heated non-combustible cigarette, wherein the essence for the milk cigarette contains essence basic components and the essence flavoring agent for the milk cigarette; the essence basic component comprises the following components in parts by weight: 1.0 to 3.2 parts of acetyl methyl carbinol, 0.1 to 1.0 part of 2, 3-pentanedione, 0.3 to 1.8 parts of propionolactone, 5 to 25 parts of butyl butyrylactoate, 0.2 to 0.8 part of delta decalactone, 10 to 30 parts of delta dodecalactone, 0.1 to 1 part of delta tetradecanolide, 0.1 to 0.3 part of butanedione, 1.0 to 6.0 parts of ethyl maltol, 2 to 10 parts of milk lactone, 0.1 to 1.2 parts of butter acid, 0.1 to 0.8 part of decanoic acid, 0.5 to 2.5 parts of vanillin and 16.4 to 79.5 parts of propylene glycol.
Preferably, the essence for the milk cigarette is uniformly sprayed according to the proportion of 0.2 to 0.5 weight percent of the total weight of the tobacco shreds of the heating non-combustible cigarette, and then the heating non-combustible cigarette is prepared according to the normal cigarette making process of the heating non-combustible cigarette.
More preferably, the essence for the milk cigarette is uniformly sprayed according to the proportion of 0.3 weight percent of the total weight of the heated non-combustible cigarette tobacco shreds.
Compared with the prior art, the invention has the beneficial effects that:
the essence flavoring agent for the milk cigarettes and the essence basic component of the milk flavor are mutually soluble, no impurity is separated out, and the essence flavoring agent is added into the essence basic component and then applied to the heated non-combustible cigarettes, so that the heated non-combustible cigarettes have comfortable and rich milk flavor in the smoking process, lasting fragrance, mellow and natural milk flavor, and the fragrance is coordinated with the fragrance of cigarettes, strong in milk flavor, obvious in characteristic fragrance, soft and fine in smoke, clean and comfortable in oral cavity, and capable of improving smoking feeling and consumer sensory experience.
Detailed Description
Other advantages and effects of the present invention will become apparent to those skilled in the art from the following disclosure, which describes the embodiments of the present invention with reference to specific examples. The invention may be practiced or carried out in other embodiments that depart from the specific details, and the details of the present description may be modified or varied from the spirit and scope of the present invention.
It should be understood that the process equipment or devices not specifically identified in the examples below are all conventional in the art.
Furthermore, it is to be understood that the reference to one or more method steps in this disclosure does not exclude the presence of other method steps before or after the combination step or the insertion of other method steps between these explicitly mentioned steps, unless otherwise indicated; moreover, unless otherwise indicated, the numbering of the method steps is merely a convenient tool for identifying the method steps and is not intended to limit the order of arrangement of the method steps or to limit the scope of the invention in which the invention may be practiced, as such changes or modifications in their relative relationships may be regarded as within the scope of the invention without substantial modification to the technical matter.
The embodiment of the invention provides an essence flavoring agent for a milk cigarette, which comprises the following components in parts by weight: 0.5-3.0 parts of 1-octene-3-ol, 0.2-1.0 parts of muskmelon aldehyde, 0.5-1.5 parts of delta-hexadecanolide, 0.2-0.8 parts of methyl propionate, 1.5-5.5 parts of 4-methyl octanoic acid, 0.2-0.8 parts of mercapto-3-methyl-1-butanol and 87.4-96.9 parts of propylene glycol.
Preferably, the composition comprises the following components in parts by weight: 1.7 parts of 1-octene-3-ol, 0.6 part of musk melon aldehyde, 1.2 parts of delta-hexadecanolide, 0.6 part of methyl propionate, 3.0 parts of 4-methyl octanoic acid, 0.5 part of mercapto-3-methyl-1-butanol and 92.4 parts of propylene glycol.
The raw material 1-octene-3-ol in the aroma extracting agent can effectively provide greasy mould aroma and green smell in milk, and is easier to embody green aroma in milk aroma than leaf alcohol, trans-2-hexenal and low-carbon aldol raw materials; the muskmelon aldehyde can provide metallic texture and light sun smell of proteins in milk, and the milk fragrance has fresh and attractive head fragrance; delta-hexadecanolide can provide thick milk fragrance, highlight head fragrance and make the milk fragrance bottom fragrance thicker and plump; methyl propionate provides acidic cheese-like flavor for butter blushing, milk refining and butter in milk essence, and has better fragrance retention performance in high-temperature baking; 4-methyl octanoic acid provides the fishy smell of milk in the essence; the mercapto-3-methyl-1-butanol can provide broth and Shang Yangxian fragrance, so that the milk fragrance is more three-dimensional, and the overall quality of the milk fragrance essence can be improved to different degrees by using the raw materials.
The essence flavoring agent for the milk cigarette provided by the embodiment of the invention has the advantages of fruit flavor, meat flavor, green flavor, milk flavor, soil flavor and other flavors, is rich in flavor, has natural transition, and can better highlight the main flavor of milk flavor; the essence for the milk cigarette and the essence for the milk cigarette can be mutually dissolved, no impurity is separated out, and the essence for the milk cigarette is suitable for blending.
The embodiment of the invention also provides essence for the milk cigarette, which contains the basic components of the essence and the essence flavoring agent for the milk cigarette; the essence basic component comprises the following components in parts by weight: 1.0 to 3.2 parts of acetyl methyl carbinol, 0.1 to 1.0 part of 2, 3-pentanedione, 0.3 to 1.8 parts of propionolactone, 5 to 25 parts of butyl butyrylactoate, 0.2 to 0.8 part of delta decalactone, 10 to 30 parts of delta dodecalactone, 0.1 to 1 part of delta tetradecanolide, 0.1 to 0.3 part of butanedione, 1.0 to 6.0 parts of ethyl maltol, 2 to 10 parts of milk lactone, 0.1 to 1.2 parts of butter acid, 0.1 to 0.8 part of decanoic acid, 0.5 to 2.5 parts of vanillin and 16.4 to 79.5 parts of propylene glycol. Preferably, the addition amount of the essence flavoring agent for the milk cigarette is 0.3-0.7 wt% of the basic ingredient of the essence.
More preferably, the essence base component comprises the following components in parts by weight: 2.2 parts of acetyl methyl protol, 0.5 part of 2, 3-pentanedione, 1.0 part of propionolactone, 15 parts of butyl butyrylactoate, 0.5 part of delta-decalactone, 20 parts of delta-dodecalactone, 0.5 part of delta-tetradecanolide, 0.2 part of butanedione, 3.0 parts of ethyl maltol, 6 parts of milk lactone, 0.4 part of butter acid, 0.3 part of decanoic acid, 1.2 parts of vanillin and 49.2 parts of propylene glycol.
More preferably, the essence flavoring agent for milk cigarette is added in an amount of 0.5wt% of the essence base component.
The embodiment of the invention also provides a preparation method of the essence for the milk cigarette, which comprises the following steps:
(1) Preparing essence basic components: dissolving all substances in basic components of essence into propylene glycol solvent according to a conventional experimental method to prepare a uniform solution;
(2) Adding 0.3-0.7 wt% of essence for the milk cigarette, stirring at a speed of 150-180 rpm in the adding process, wherein the stirring temperature is 20-30 ℃, the relative humidity is 40-70%, and continuously stirring for 1-3 hours under the stirring of 150-180 rpm after the essence for the milk cigarette is completely added, so as to obtain the essence for the milk cigarette. The essence for the milk cigarette is prepared by dissolving all substances in the essence into propylene glycol serving as a solvent through a conventional experimental method to prepare a uniform solution.
The preparation method is simple and convenient, has low cost, can be used for large-scale industrial production, and has strong practicability.
The embodiment of the invention also provides application of the essence for the milk cigarette in preparing the heated non-combustible cigarette, wherein the essence for the milk cigarette contains essence basic components and the essence flavoring agent for the milk cigarette; the essence basic component comprises the following components in parts by weight: 1.0 to 3.2 parts of acetyl methyl carbinol, 0.1 to 1.0 part of 2, 3-pentanedione, 0.3 to 1.8 parts of propionolactone, 5 to 25 parts of butyl butyrylactoate, 0.2 to 0.8 part of delta decalactone, 10 to 30 parts of delta dodecalactone, 0.1 to 1 part of delta tetradecanolide, 0.1 to 0.3 part of butanedione, 1.0 to 6.0 parts of ethyl maltol, 2 to 10 parts of milk lactone, 0.1 to 1.2 parts of butter acid, 0.1 to 0.8 part of decanoic acid, 0.5 to 2.5 parts of vanillin and 16.4 to 79.5 parts of propylene glycol.
Preferably, the essence for the milk cigarette is uniformly sprayed according to the proportion of 0.2 to 0.5 weight percent of the total weight of the tobacco shreds of the heating non-combustible cigarette, and then the heating non-combustible cigarette is prepared according to the normal cigarette making process of the heating non-combustible cigarette.
More preferably, the essence for the milk cigarette is uniformly sprayed according to the proportion of 0.3 weight percent of the total weight of the tobacco shreds of the heating non-combustible cigarette, and then the heating non-combustible cigarette is prepared according to the normal rolling and connecting process of the heating non-combustible cigarette.
The experiment of the heating non-burning cigarettes shows that the essence for the milk cigarettes added with the essence flavoring agent for the milk cigarettes has no influence on the heating non-burning cigarettes and can be produced normally.
The essence flavoring agent for the milk cigarettes and the essence basic component of the milk flavor are mutually soluble, no impurity is separated out, and the essence flavoring agent is added into the essence basic component and then applied to the heated non-combustible cigarettes, so that the heated non-combustible cigarettes have comfortable and rich milk flavor in the smoking process, lasting fragrance, mellow and natural milk flavor, and the fragrance is coordinated with the fragrance of cigarettes, strong in milk flavor, obvious in characteristic fragrance, soft and fine in smoke, clean and comfortable in oral cavity, and capable of improving smoking feeling and consumer sensory experience.
Further description is provided below in connection with specific embodiments.
Example 1
Weighing the following raw materials in parts by weight: 0.6 part of 1-octene-3-alcohol, 0.3 part of muskmelon aldehyde, 0.6 part of delta-hexadecanolide, 0.3 part of methyl propionate, 2 parts of 4-methyl octanoic acid, 0.3 part of mercapto-3-methyl-1-butanol and 95.9 parts of propylene glycol, and then diluting the mixture to 10000 parts by using the propylene glycol, and uniformly stirring the mixture to prepare the essence fragrance agent A for the milk cigarette for standby.
Example 2
Weighing the following raw materials in parts by weight: 2.8 parts of 1-octene-3-alcohol, 0.9 part of muskmelon aldehyde, 1.4 parts of delta-hexadecanolide, 0.7 part of methyl propionate, 5 parts of 4-methyl octanoic acid, 0.7 part of mercapto-3-methyl-1-butanol and 88.5 parts of propylene glycol, and then diluting the mixture to 10000 parts by using the propylene glycol, and uniformly stirring the mixture to prepare the essence and the flavoring agent B for the milk cigarette for later use.
Example 3
Weighing the following raw materials in parts by weight: 1.7 parts of 1-octene-3-alcohol, 0.6 part of muskmelon aldehyde, 1.2 parts of delta-hexadecanolide, 0.6 part of methyl propionate, 3 parts of 4-methyl octanoic acid, 0.5 part of mercapto-3-methyl-1-butanol and 92.4 parts of propylene glycol, and then diluting the mixture to 10000 parts by using the propylene glycol, and uniformly stirring the mixture to prepare the essence and the flavoring agent C for the milk cigarette for standby.
Example 4
The essence extracting agent A for the milk cigarette prepared in the embodiment 1 is applied to an essence basic component of the essence for the milk cigarette, and the essence basic component comprises the following components in parts by weight: 2.2 parts of acetyl methyl carbinol, 0.5 part of 2, 3-pentanedione, 1.0 part of propionolactone, 15 parts of butyl butyrylactoate, 0.5 part of delta-decalactone, 20 parts of delta-dodecalactone, 0.5 part of delta-tetradecanolide, 0.2 part of butanedione, 3.0 parts of ethyl maltol, 6 parts of milk lactone, 0.4 part of butter acid, 0.3 part of decanoic acid, 1.2 parts of vanillin and 49.2 parts of propylene glycol; further rolling and connecting to form a heated non-combustible cigarette, which comprises the following steps:
a. slowly adding 0.4wt% of the essence flavoring agent A for the milk cigarette prepared in the embodiment 1 into the essence basic component, stirring at the speed of 160rpm in the process of adding the essence flavoring agent A for the milk cigarette, wherein the stirring temperature is 23 ℃ and the relative humidity is 42%, and after the essence flavoring agent A for the milk cigarette is completely added, keeping the stirring condition for continuously stirring for 1.2 hours, thus completing the preparation process.
b. Uniformly spraying the essence for the milk cigarette containing the essence flavoring agent A for the milk cigarette prepared in the step a according to the proportion of 0.2 weight percent of the total weight of the tobacco shreds of the heating non-combustible cigarettes, and preparing the heating non-combustible cigarettes A according to the normal cigarette making process of the heating non-combustible cigarettes.
Example 5
The essence extracting agent B for the milk cigarette prepared in the embodiment 2 is applied to an essence basic component of the essence for the milk cigarette, wherein the essence basic component comprises the following components in parts by weight: 2.2 parts of acetyl methyl carbinol, 0.5 part of 2, 3-pentanedione, 1.0 part of propionolactone, 15 parts of butyl butyrylactoate, 0.5 part of delta-decalactone, 20 parts of delta-dodecalactone, 0.5 part of delta-tetradecanolide, 0.2 part of butanedione, 3.0 parts of ethyl maltol, 6 parts of milk lactone, 0.4 part of butter acid, 0.3 part of decanoic acid, 1.2 parts of vanillin and 49.2 parts of propylene glycol; further rolling and connecting to form a heated non-combustible cigarette, which comprises the following steps:
a. slowly adding 0.65wt% of the essence flavoring agent B for the milk cigarette prepared in the embodiment 2 into the essence basic component, stirring at the speed of 170rpm in the process of adding the essence flavoring agent B for the milk cigarette, wherein the stirring temperature is 28 ℃ and the relative humidity is 65%, and after the essence flavoring agent B for the milk cigarette is completely added, keeping the stirring condition for continuously stirring for 2.7 hours, thus completing the preparation process.
b. Uniformly spraying the essence for the milk cigarette containing the essence flavoring agent B for the milk cigarette prepared in the step a according to the proportion of 0.5 weight percent of the total weight of the tobacco shreds of the heating non-combustible cigarettes, and preparing the heating non-combustible cigarettes B according to the normal cigarette making process of the heating non-combustible cigarettes.
Example 6
The essence extracting agent C for the milk cigarette prepared in the embodiment 3 is applied to an essence basic component of the essence for the milk cigarette, and the essence basic component comprises the following components in parts by weight: 2.2 parts of acetyl methyl carbinol, 0.5 part of 2, 3-pentanedione, 1.0 part of propionolactone, 15 parts of butyl butyrylactoate, 0.5 part of delta-decalactone, 20 parts of delta-dodecalactone, 0.5 part of delta-tetradecanolide, 0.2 part of butanedione, 3.0 parts of ethyl maltol, 6 parts of milk lactone, 0.4 part of butter acid, 0.3 part of decanoic acid, 1.2 parts of vanillin and 49.2 parts of propylene glycol; further rolling and connecting to form a heated non-combustible cigarette, which comprises the following steps:
a. slowly adding 0.5wt% of the essence flavoring agent C for the milk cigarette prepared in the embodiment 3 into the essence basic component, stirring at the speed of 165rpm in the process of adding the essence flavoring agent C for the milk cigarette, wherein the stirring temperature is 25 ℃ and the relative humidity is 60%, and after the essence flavoring agent C for the milk cigarette is completely added, keeping the stirring condition for continuously stirring for 2 hours, thus completing the preparation process.
b. Uniformly spraying the essence for the milk cigarette containing the essence flavoring agent C for the milk cigarette prepared in the step a according to the proportion of 0.3 weight percent of the total weight of the tobacco shreds of the heating non-combustible cigarettes, and preparing the heating non-combustible cigarettes C according to the normal cigarette making process of the heating non-combustible cigarettes.
Comparative example 1
The difference from example 4 is that the essence base component of the essence for non-dairy cigarette added with the essence is uniformly sprayed according to the proportion of 0.2 weight percent of the total weight of the tobacco shreds of the heated non-combustible cigarette, and then the heated non-combustible cigarette control D is prepared according to the normal cigarette making process of the heated non-combustible cigarette.
The heated non-combustible cigarettes A, B, C, D prepared in examples 4 to 6 and comparative example 1 were evaluated with reference to the national bureau smoking criteria, and the smoking panel consisted of 7 sensory evaluation experts, and sensory evaluation was performed by dark evaluation and scoring according to the sensory quality evaluation criteria of cigarettes in national standards GB 5606.5 to 2005, with the comprehensive sensory quality evaluation results shown in table 1, and the sensory evaluation scores shown in table 2.
As can be seen from tables 1 and 2, the essence for the milk cigarette containing the essence for the low-threshold milk cigarette is added into the heating non-combustible cigarette and is applied to the heating non-combustible cigarette, so that the heating non-combustible cigarette has comfortable and rich milk aroma in the smoking process, lasting aroma, mellow and natural milk aroma, smoke aroma coordination, rich milk aroma, obvious characteristic aroma, soft and fine smoke, clean and comfortable oral cavity, smoking feeling improvement and consumer sensory experience improvement.
The 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 invention. It is intended that the present invention also include such modifications and alterations insofar as they come within the scope of the appended claims or the equivalents thereof.
Claims (10)
1. The essence flavoring agent for the milk cigarettes is characterized by comprising the following components in parts by weight: 0.5-3.0 parts of 1-octene-3-ol, 0.2-1.0 parts of muskmelon aldehyde, 0.5-1.5 parts of delta-hexadecanolide, 0.2-0.8 parts of methyl propionate, 1.5-5.5 parts of 4-methyl octanoic acid, 0.2-0.8 parts of mercapto-3-methyl-1-butanol and 87.4-96.9 parts of propylene glycol.
2. The essence and fragrance improving agent for milk cigarettes according to claim 1, wherein the essence and fragrance improving agent comprises the following components in parts by weight: 1.7 parts of 1-octene-3-ol, 0.6 part of musk melon aldehyde, 1.2 parts of delta-hexadecanolide, 0.6 part of methyl propionate, 3.0 parts of 4-methyl octanoic acid, 0.5 part of mercapto-3-methyl-1-butanol and 92.4 parts of propylene glycol.
3. An essence for a milk cigarette, characterized by comprising an essence base component and an essence flavoring agent for a milk cigarette as claimed in claim 1 or 2; the essence basic component comprises the following components in parts by weight: 1.0 to 3.2 parts of acetyl methyl carbinol, 0.1 to 1.0 part of 2, 3-pentanedione, 0.3 to 1.8 parts of propionolactone, 5 to 25 parts of butyl butyrylactoate, 0.2 to 0.8 part of delta decalactone, 10 to 30 parts of delta dodecalactone, 0.1 to 1 part of delta tetradecanolide, 0.1 to 0.3 part of butanedione, 1.0 to 6.0 parts of ethyl maltol, 2 to 10 parts of milk lactone, 0.1 to 1.2 parts of butter acid, 0.1 to 0.8 part of decanoic acid, 0.5 to 2.5 parts of vanillin and 16.4 to 79.5 parts of propylene glycol.
4. The essence for milk cigarettes according to claim 3, wherein the essence for milk cigarettes is added in an amount of 0.3-0.7 wt% of the essential components of the essence.
5. The essence for milk cigarettes according to claim 4, wherein the essence base component comprises the following components in parts by weight: 2.2 parts of acetyl methyl protol, 0.5 part of 2, 3-pentanedione, 1.0 part of propionolactone, 15 parts of butyl butyrylactoate, 0.5 part of delta-decalactone, 20 parts of delta-dodecalactone, 0.5 part of delta-tetradecanolide, 0.2 part of butanedione, 3.0 parts of ethyl maltol, 6 parts of milk lactone, 0.4 part of butter acid, 0.3 part of decanoic acid, 1.2 parts of vanillin and 49.2 parts of propylene glycol.
6. The essence for milk cigarettes according to claim 5, wherein the essence for milk cigarettes is added in an amount of 0.5wt% of the essence base component.
7. The method for preparing the essence for the milk cigarettes according to any one of claims 3-6, wherein the method comprises the following steps: preparing the essence basic component; adding the essence flavoring agent for the milk cigarette according to 0.3-0.7 wt% of the essence basic component, stirring at the speed of 150-180 rpm in the adding process, wherein the stirring temperature is 20-30 ℃, and the relative humidity is 40-70%, and continuously stirring for 1-3 hours under the stirring of 150-180 rpm after the essence flavoring agent for the milk cigarette is completely added.
8. The application of essence for milk cigarettes in preparing heated non-combustible cigarettes, which is characterized in that the essence for milk cigarettes contains essence basic components and the essence flavoring agent for milk cigarettes as claimed in claim 1 or 2; the essence basic component comprises the following components in parts by weight: 1.0 to 3.2 parts of acetyl methyl carbinol, 0.1 to 1.0 part of 2, 3-pentanedione, 0.3 to 1.8 parts of propionolactone, 5 to 25 parts of butyl butyrylactoate, 0.2 to 0.8 part of delta decalactone, 10 to 30 parts of delta dodecalactone, 0.1 to 1 part of delta tetradecanolide, 0.1 to 0.3 part of butanedione, 1.0 to 6.0 parts of ethyl maltol, 2 to 10 parts of milk lactone, 0.1 to 1.2 parts of butter acid, 0.1 to 0.8 part of decanoic acid, 0.5 to 2.5 parts of vanillin and 16.4 to 79.5 parts of propylene glycol.
9. The application of the essence for the milk cigarette to the preparation of the heating nonflammable cigarette according to claim 8, wherein the essence for the milk cigarette is uniformly sprayed according to the proportion of 0.2 to 0.5 weight percent of the total weight of the tobacco shreds of the heating nonflammable cigarette, and then the heating nonflammable cigarette is prepared according to the normal cigarette making process of the heating nonflammable cigarette.
10. The use of a milk cigarette flavor according to claim 9 for the preparation of heated non-combustible cigarettes, characterized in that the milk cigarette flavor is uniformly sprayed in a proportion of 0.3wt% based on the total weight of the heated non-combustible cigarette tobacco.
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