CN112352994A - Additive for improving mouthfeel of cut stems and preparation method and application thereof - Google Patents
Additive for improving mouthfeel of cut stems and preparation method and application thereof Download PDFInfo
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- CN112352994A CN112352994A CN202011455595.1A CN202011455595A CN112352994A CN 112352994 A CN112352994 A CN 112352994A CN 202011455595 A CN202011455595 A CN 202011455595A CN 112352994 A CN112352994 A CN 112352994A
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- 239000000654 additive Substances 0.000 title claims abstract description 51
- 230000000996 additive effect Effects 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000003921 oil Substances 0.000 claims abstract description 18
- 235000019198 oils Nutrition 0.000 claims abstract description 18
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 claims abstract description 15
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 15
- 235000011114 ammonium hydroxide Nutrition 0.000 claims abstract description 15
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 15
- 239000001072 coriandrum sativum l. fruit oil Substances 0.000 claims abstract description 15
- 239000001627 myristica fragrans houtt. fruit oil Substances 0.000 claims abstract description 15
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 13
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000012141 vanillin Nutrition 0.000 claims abstract description 13
- 229960004106 citric acid Drugs 0.000 claims description 14
- 229940119429 cocoa extract Drugs 0.000 claims description 14
- -1 cocoa extract Chemical compound 0.000 claims description 11
- 235000011187 glycerol Nutrition 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- IGODOXYLBBXFDW-UHFFFAOYSA-N alpha-Terpinyl acetate Chemical compound CC(=O)OC(C)(C)C1CCC(C)=CC1 IGODOXYLBBXFDW-UHFFFAOYSA-N 0.000 claims description 6
- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 claims description 4
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 claims description 4
- 239000003085 diluting agent Substances 0.000 claims description 4
- 229930007744 linalool Natural products 0.000 claims description 4
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 claims description 3
- WEEGYLXZBRQIMU-UHFFFAOYSA-N Eucalyptol Chemical compound C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 claims description 3
- 229960005233 cineole Drugs 0.000 claims description 3
- 229960002303 citric acid monohydrate Drugs 0.000 claims description 3
- 230000003287 optical effect Effects 0.000 claims description 3
- 229960004559 theobromine Drugs 0.000 claims description 3
- RFFOTVCVTJUTAD-UHFFFAOYSA-N cineole Natural products C1CC2(C)CCC1(C(C)C)O2 RFFOTVCVTJUTAD-UHFFFAOYSA-N 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 206010013911 Dysgeusia Diseases 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000000779 smoke Substances 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 244000299461 Theobroma cacao Species 0.000 abstract 1
- 235000009470 Theobroma cacao Nutrition 0.000 abstract 1
- 239000000284 extract Substances 0.000 abstract 1
- 241000208125 Nicotiana Species 0.000 description 8
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 8
- 235000019504 cigarettes Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000005507 spraying Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 238000005336 cracking Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- HGINCPLSRVDWNT-UHFFFAOYSA-N Acrolein Chemical compound C=CC=O HGINCPLSRVDWNT-UHFFFAOYSA-N 0.000 description 2
- 206010006784 Burning sensation Diseases 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- IAEGWXHKWJGQAZ-UHFFFAOYSA-N trimethylpyrazine Chemical compound CC1=CN=C(C)C(C)=N1 IAEGWXHKWJGQAZ-UHFFFAOYSA-N 0.000 description 2
- GRWFGVWFFZKLTI-UHFFFAOYSA-N α-pinene Chemical compound CC1=CCC2C(C)(C)C1C2 GRWFGVWFFZKLTI-UHFFFAOYSA-N 0.000 description 2
- LFJQCDVYDGGFCH-JTQLQIEISA-N (+)-β-phellandrene Chemical compound CC(C)[C@@H]1CCC(=C)C=C1 LFJQCDVYDGGFCH-JTQLQIEISA-N 0.000 description 1
- LFJQCDVYDGGFCH-SNVBAGLBSA-N (+/-)-beta-Phellandrene Natural products CC(C)[C@H]1CCC(=C)C=C1 LFJQCDVYDGGFCH-SNVBAGLBSA-N 0.000 description 1
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- GRWFGVWFFZKLTI-IUCAKERBSA-N 1S,5S-(-)-alpha-Pinene Natural products CC1=CC[C@@H]2C(C)(C)[C@H]1C2 GRWFGVWFFZKLTI-IUCAKERBSA-N 0.000 description 1
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 1
- WEEGYLXZBRQIMU-WAAGHKOSSA-N Eucalyptol Chemical compound C1C[C@H]2CC[C@]1(C)OC2(C)C WEEGYLXZBRQIMU-WAAGHKOSSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- PCSMJKASWLYICJ-UHFFFAOYSA-N Succinic aldehyde Chemical compound O=CCCC=O PCSMJKASWLYICJ-UHFFFAOYSA-N 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
- MVNCAPSFBDBCGF-UHFFFAOYSA-N alpha-pinene Natural products CC1=CCC23C1CC2C3(C)C MVNCAPSFBDBCGF-UHFFFAOYSA-N 0.000 description 1
- LFJQCDVYDGGFCH-UHFFFAOYSA-N beta-phellandrene Natural products CC(C)C1CCC(=C)C=C1 LFJQCDVYDGGFCH-UHFFFAOYSA-N 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000014509 gene expression Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
- 238000004227 thermal cracking Methods 0.000 description 1
- 210000003462 vein Anatomy 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
- 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
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/24—Treatment of tobacco products or tobacco substitutes by extraction; Tobacco extracts
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Confectionery (AREA)
Abstract
The invention discloses an additive for improving the mouthfeel of cut stems, and a preparation method and application thereof, wherein the additive for improving the mouthfeel of the cut stems comprises citric acid, strong ammonia water, cocoa extracts, glycerol, nutmeg oil, cardamom oil, coriander seed oil and vanillin. The additive for improving the mouthfeel of the cut stems can improve the fragrance and the smoke taste, reduce the miscellaneous gas and the burning feeling and improve the aftertaste. Moreover, the additive for improving the mouthfeel of the cut stems has low raw material cost, and is beneficial to popularization and application.
Description
Technical Field
The invention relates to the field of cigarette manufacturing, in particular to an additive for improving the mouthfeel of cut stems and a preparation method and application thereof.
Background
The tobacco stem is the coarse and hard veins in the tobacco leaf, and the weight of the tobacco stem accounts for about 25 to 30 percent of the weight of the leaf. The tobacco stems contain a large amount of macromolecular substances such as cellulose, pectin, lignin, polysaccharide and the like, so that the cut stems obtained after the tobacco stems are cut into shreds have the defects of large stimulation, high concentration, obvious miscellaneous gas and the like.
However, the cut stems have the advantages of low content of tar and nicotine, good filling performance and the like, are one of main filling materials of the cigarette leaf formula, and play an important role in the cigarette formula. Under the condition that the design of cigarette products allows, the use amount of cut stems is properly increased, so that the method is one of important means for reducing tar and harm and is a good method for saving cost.
Therefore, how to provide an additive capable of effectively improving the mouthfeel of cut rolled stems becomes a technical problem to be solved urgently in the field.
Disclosure of Invention
An object of the present invention is to provide a new technical solution of an additive which can effectively improve the mouthfeel of cut rolled stems.
According to a first aspect of the present invention, there is provided an additive for improving the mouthfeel of cut rolled stems.
The additive for improving the mouthfeel of cut stems comprises citric acid, strong ammonia water, cocoa extract, glycerol, nutmeg oil, cardamom oil, coriander seed oil and vanillin.
Optionally, the mass ratio of citric acid, strong ammonia water, cocoa extract, glycerol, nutmeg oil, cardamom oil, coriander seed oil and vanillin is (20-40): 10-30): 0.5-1.5): 0.05-0.25): 0.05-0.15): 0.01-0.05.
Optionally, the citric acid is citric acid monohydrate.
Optionally, the mass fraction of the concentrated ammonia water is greater than 28%.
Optionally, the content of theobromine in the cocoa extract is 1-3% by mass.
Optionally, the nutmeg oil has a relative density of 30.883-0.917 and a refractive index of 1.475-1.488.
Optionally, the relative density of the cardamom oil is 0.919-0.940, the refractive index is 1.460-1.470, the optical rotation is +22 ° -44 °, the mass percentage of the cineole in the cardamom oil is 20% -35%, and the mass percentage of the terpinyl acetate is 30% -45%.
Optionally, the linalool in the coriander seed oil accounts for 60-72% by mass.
According to a second aspect of the present invention, there is provided a method of preparing the additive for improving mouthfeel of cut rolled stems of the present disclosure.
The preparation method of the additive for improving the mouthfeel of the cut rolled stems comprises the following steps:
step (1): mixing citric acid, strong ammonia water, cocoa extract, glycerol, nutmeg oil, fructus Amomi rotundus oil, coriander seed oil and vanillin uniformly to obtain mixture;
step (2): adding a diluent with the temperature of 30-45 ℃ into the mixture according to the mass ratio of 1 (3-9), and uniformly stirring to obtain the additive for improving the mouthfeel of the cut stems.
According to a third aspect of the invention, the application of the additive for improving the mouthfeel of the cut rolled stems disclosed in the invention is provided, wherein the mass ratio of the additive for improving the mouthfeel of the cut rolled stems to the cut rolled stems is (0.1-1): 50.
The additive for improving the mouthfeel of the cut stems can improve the fragrance and the smoke taste, reduce the miscellaneous gas and the burning feeling and improve the aftertaste. Moreover, the additive for improving the mouthfeel of the cut stems has low raw material cost, and is beneficial to popularization and application.
Detailed Description
Various exemplary embodiments of the present invention will now be described in detail. It should be noted that: the relative arrangement of the components and steps, the numerical expressions and numerical values set forth in these embodiments do not limit the scope of the present invention unless specifically stated otherwise.
The following description of at least one exemplary embodiment is merely illustrative in nature and is in no way intended to limit the invention, its application, or uses.
Techniques, methods, and apparatus known to those of ordinary skill in the relevant art may not be discussed in detail but are intended to be part of the specification where appropriate.
In all examples shown and discussed herein, any particular value should be construed as merely illustrative, and not limiting. Thus, other examples of the exemplary embodiments may have different values.
The present disclosure provides an additive for improving the mouthfeel of cut rolled stems, comprising citric acid, strong ammonia water, cocoa extract, glycerol, nutmeg oil, cardamom oil, coriander seed oil, and vanillin.
In one embodiment of the cut rolled stem mouthfeel improving additive of the present disclosure, the mass ratio of citric acid, concentrated ammonia water, cocoa extract, glycerin, nutmeg oil, cardamom oil, coriander seed oil, and vanillin is (20-40): 10-30): 0.5-1.5): 0.05-0.25): 0.05-0.15): 0.01-0.05.
In order to more effectively improve the mouthfeel of the cut rolled stems, the citric acid is citric acid monohydrate.
In order to effectively improve the mouthfeel of the cut stems, the mass fraction of the strong ammonia water is more than 28 percent.
In order to improve the mouthfeel of the cut stems more effectively, the content of theobromine in the cocoa extract is 1 to 3 percent by mass.
In order to improve the mouthfeel of cut rolled stems more effectively, the relative density of nutmeg oil is 30.883-0.917 (20/20 ℃ C. relative to water), and the refractive index is 1.475-1.488.
In order to effectively improve the mouthfeel of cut stems, the relative density of the cardamom oil is 0.919-0.940 (relative to water, 20/20 ℃), the refractive index is 1.460-1.470, the optical rotation is +22 DEG to +44 DEG, the mass percentage content of eucalyptol in the cardamom oil is 20-35%, and the mass percentage content of terpinyl acetate is 30-45%.
In order to effectively improve the mouthfeel of the cut stems, the linalool in the coriander seed oil accounts for 60-72% by mass.
Through carrying out thermal cracking experimental analysis on the additive for improving the cut stem mouthfeel, a detection result shows that a cracking final product mainly comprises acetic acid, alpha-pinene, beta-phellandrene, myristic acid, vanillin, trimethyl pyrazine, caffeine, linalool and capric acid. The cracking products are all components which can be coordinated with the natural essence of tobacco, and are beneficial to the aroma, taste and mouthfeel of cigarettes.
After the additive for improving the mouthfeel of the cut stems is added into the cut stems, the additive is beneficial to reducing aldehydes such as formaldehyde, acetaldehyde, acrolein, butanedial and the like in combustion cracking products of the cut stems, and the aldehydes can cause smoke to generate rough feeling and incongruous feeling, and belong to substances which are not beneficial to the taste of tobacco.
The present disclosure also provides a method for preparing an additive for improving the mouthfeel of cut rolled stems, comprising the steps of:
step (1): mixing citric acid, strong ammonia water, cocoa extract, glycerol, nutmeg oil, fructus Amomi rotundus oil, coriander seed oil and vanillin uniformly to obtain mixture.
Step (2): adding a diluent with the temperature of 30-45 ℃ into the mixture according to the mass ratio of 1 (3-9), and uniformly stirring to obtain the additive for improving the mouthfeel of the cut stems. The diluent may be water.
The disclosure also provides an application of the additive for improving the mouthfeel of the cut rolled stems, and particularly, the mass ratio of the additive for improving the mouthfeel of the cut rolled stems to the cut rolled stems is (0.1-1): 50.
In practical application, the additive for improving the mouthfeel of the cut stems can be uniformly applied to the cut stems in a spraying manner.
In order to ensure the effect of the additive for improving the mouthfeel of the cut rolled stems, the cut rolled stems to which the additive for improving the mouthfeel of the cut rolled stems is applied may be left in a leaf storage cabinet for 2 to 4 hours.
The experimental procedures used in the examples below are conventional unless otherwise specified, the materials and reagents used therein are commercially available, and the equipment used in the experiments are well known to those skilled in the art without otherwise specified.
Example 1
Weighing the raw materials of citric acid, strong ammonia water, cocoa extract, glycerol, nutmeg oil, cardamom oil, coriander seed oil and vanillin according to the mass ratio of 25:35:20:20:1:0.2:0.1:0.05, and uniformly mixing to obtain the mixture. Adding water of 45 ℃ into the mixture according to the mass ratio of 1:5, and uniformly stirring to obtain the additive S1 for improving the mouthfeel of the cut rolled stems.
Weighing additive S1 for improving mouthfeel of the cut stems according to a proportion of 0.5% of the weight of the cut stems, and uniformly spraying the additive S1 on the cut stems through a feeding device. And (3) placing the cut stems sprayed with the additive S1 for improving the mouthfeel of the cut stems in a leaf storage cabinet for 3 hours to obtain the No. 1 modulated cut stems.
Example 2
Weighing the raw materials of citric acid, strong ammonia water, cocoa extract, glycerol, nutmeg oil, cardamom oil, coriander seed oil and vanillin according to the mass ratio of 20:30:15:15:1:0.2:0.1:0.05, and uniformly mixing to obtain the mixture. Adding water of 45 ℃ into the mixture according to the mass ratio of 1:3, and uniformly stirring to obtain the additive S2 for improving the mouthfeel of the cut rolled stems.
Weighing additive S2 for improving mouthfeel of the cut stems according to a proportion of 0.5% of the weight of the cut stems, and uniformly spraying the additive S2 on the cut stems through a feeding device. And (3) placing the cut stems sprayed with the additive S2 for improving the mouthfeel of the cut stems in a leaf storage cabinet for 3 hours to obtain the 2# modulated cut stems.
Comparative example 1
Uniformly spraying water on the cut stems by a feeding device according to the proportion of 0.5 percent of the weight of the cut stems, and placing the cut stems in a leaf storage cabinet for 3 hours to obtain blank cut stems.
Preparing the No. 1 modulated cut stems, the No. 2 modulated cut stems and the blank cut stems into cut stem cigarette samples, and performing smoking evaluation on the cut stem cigarette samples, wherein the smoking evaluation results are shown in Table 1. As can be seen from table 1, the additive for improving the mouthfeel of cut rolled stems of the present disclosure can improve the aroma and the smoke flavor, reduce the offensive odor and the burning sensation, and improve the aftertaste.
TABLE 1 results of the test
| Numbering | Fragrance | Smell of tobacco | Miscellaneous qi | Irritation property | Aftertaste | Burning sensation | Feeling of dryness |
| Blank space | 6 | 5 | 5 | 6 | 4 | 6 | 6 |
| 1# | 7 | 6 | 4 | 6 | 6 | 4 | 6 |
| 2# | 8 | 6 | 4 | 5 | 5 | 5 | 5 |
Although some specific embodiments of the present invention have been described in detail by way of examples, it should be understood by those skilled in the art that the above examples are for illustrative purposes only and are not intended to limit the scope of the present invention. It will be appreciated by those skilled in the art that modifications may be made to the above embodiments without departing from the scope and spirit of the invention. The scope of the invention is defined by the appended claims.
Claims (10)
1. An additive for improving the mouthfeel of cut rolled stems is characterized by comprising citric acid, strong ammonia water, cocoa extract, glycerol, nutmeg oil, cardamom oil, coriander seed oil and vanillin.
2. The additive for improving the mouthfeel of cut rolled stems according to claim 1, wherein the mass ratio of citric acid, concentrated ammonia water, cocoa extract, glycerin, nutmeg oil, cardamom oil, coriander seed oil and vanillin is (20-40): 10-30): 0.5-1.5): 0.05-0.25): 0.05-0.15): 0.01-0.05.
3. Additive for improving the mouthfeel of rolled stems according to claim 1, wherein the citric acid is citric acid monohydrate.
4. Additive for improving the mouthfeel of rolled stems according to claim 1, wherein the mass fraction of concentrated ammonia water is more than 28%.
5. The additive for improving the mouthfeel of cut rolled stems according to claim 1, wherein the content of theobromine in the cocoa extract is 1 to 3 percent by mass.
6. The additive for improving the mouthfeel of rolled cut stems according to claim 1, wherein the nutmeg oil has a relative density of 30.883-0.917 and a refractive index of 1.475-1.488.
7. The additive for improving the mouthfeel of cut rolled stems according to claim 1, wherein the relative density of the cardamom oil is 0.919-0.940, the refractive index is 1.460-1.470, the optical rotation is +22 ° - +44 °, the mass percentage of the cineole in the cardamom oil is 20% -35%, and the mass percentage of the terpinyl acetate is 30% -45%.
8. The additive for improving the cut rolled stem mouthfeel according to claim 1, wherein the linalool content in the coriander seed oil is 60-72% by mass.
9. A method for preparing an additive for improving the mouthfeel of cut rolled stems according to any one of claims 1 to 8, comprising the steps of:
step (1): mixing citric acid, strong ammonia water, cocoa extract, glycerol, nutmeg oil, fructus Amomi rotundus oil, coriander seed oil and vanillin uniformly to obtain mixture;
step (2): adding a diluent with the temperature of 30-45 ℃ into the mixture according to the mass ratio of 1 (3-9), and uniformly stirring to obtain the additive for improving the mouthfeel of the cut stems.
10. Use of the additive for improving the mouthfeel of rolled stems according to any one of claims 1 to 8, wherein the mass ratio of the additive for improving the mouthfeel of rolled stems to the rolled stems is (0.1-1): 50.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011455595.1A CN112352994A (en) | 2020-12-10 | 2020-12-10 | Additive for improving mouthfeel of cut stems and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011455595.1A CN112352994A (en) | 2020-12-10 | 2020-12-10 | Additive for improving mouthfeel of cut stems and preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112352994A true CN112352994A (en) | 2021-02-12 |
Family
ID=74536746
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011455595.1A Pending CN112352994A (en) | 2020-12-10 | 2020-12-10 | Additive for improving mouthfeel of cut stems and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112352994A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5103843A (en) * | 1988-10-31 | 1992-04-14 | Naarden International N.V. | Process for improving the taste and aroma of tobacco |
| CN102972859A (en) * | 2012-12-27 | 2013-03-20 | 云南瑞升烟草技术（集团）有限公司 | Method for preparing burley tobacco stems into stem particles or strip-shaped stem threads |
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| CN111184248A (en) * | 2020-03-19 | 2020-05-22 | 中国烟草总公司郑州烟草研究院 | Preparation and application of additive capable of improving sensory quality of cut stems |
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