CN112401293A - Bitter inhibitor, application, electronic atomized liquid and preparation method thereof - Google Patents
Bitter inhibitor, application, electronic atomized liquid and preparation method thereof Download PDFInfo
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- 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
- A24B15/10—Chemical features of tobacco products or tobacco substitutes
- A24B15/16—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes
- A24B15/167—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes in liquid or vaporisable form, e.g. liquid compositions for electronic cigarettes
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Abstract
The invention relates to a bitter inhibitor, application, electronic atomized liquid and a preparation method thereof. The bitterness inhibitor comprises: the food comprises glucosyl stevioside, beta-cyclodextrin and erythritol, wherein the mass ratio of the glucosyl stevioside to the beta-cyclodextrin to the erythritol is (1-10) to (2-20) to (5-100). The glucosyl stevioside in the bitter inhibitor is glucosyl of stevioside by an enzymatic hydrolysis method, beta-glucosyl conformation is converted into alpha-glucosyl through hydrolysis, transfer, cyclization and disproportionation, the number of glucosyl is increased, conformation change of integral steviol occurs, a generated microcavity capsule structure can play a role in embedding and shielding bad flavor substances, and unpleasant feelings brought by bitter substances in atomized liquid can be effectively covered by combining the embedding effect of beta-cyclodextrin and sweet taste of erythritol, and irritation and miscellaneous gas feelings are reduced.
Description
Technical Field
The invention relates to the field of tobacco tar, in particular to a bitter inhibitor, application, electronic atomized liquid and a preparation method thereof.
Background
The traditional electronic atomized liquid generally has the problem of bitter taste after being sucked. The substances giving bitter taste are mostly derived from naturally extracted flavors, such as peppermint oil, tobacco extract, sweet orange oil, lemon oil, citronella oil, linaloe oil, tea extract, coffee extract, etc. The bitter substances contained in these raw materials include alkaloids, terpenoids, glycosides, bitter peptides, etc. In the traditional method, a sweetening agent is added to weaken the bitter taste, and the sweetening agent still has bitter aftertaste although being sweet.
Disclosure of Invention
Accordingly, it is necessary to provide a bitterness-reducing agent capable of reducing the bitterness of an electronic atomized liquid.
In addition, an application of the bitter inhibitor in preparing the electronic atomized liquid, the electronic atomized liquid and a preparation method thereof are also needed to be provided.
A bitterness inhibitor comprising: the food comprises glucosyl stevioside, beta-cyclodextrin and erythritol, wherein the mass ratio of the glucosyl stevioside to the beta-cyclodextrin to the erythritol is (1-10) to (2-20) to (5-100).
In one embodiment, the mass ratio of the glucosyl stevioside to the beta-cyclodextrin is (1-5): (5-10): (10-20).
In one embodiment, the mass ratio of the glucosyl stevioside to the beta-cyclodextrin is 1 (2-2.5) to (4-10).
The bitter inhibitor is applied to the preparation of the electronic atomized liquid.
In one embodiment, the mass percentage of the glucosyl stevioside in the electronic atomization liquid is 0.01% -0.10%, the mass percentage of the beta-cyclodextrin in the electronic atomization liquid is 0.02% -0.20%, and the mass percentage of the erythritol in the electronic atomization liquid is 0.05% -1%.
An electronic atomized liquid comprises a basic tobacco liquid, nicotine, a taste additive and a bitter inhibitor, wherein the bitter inhibitor is the bitter inhibitor.
In one embodiment, the mass percentage of the glucosyl stevioside in the electronic atomization liquid is 0.01% -0.10%, the mass percentage of the beta-cyclodextrin in the electronic atomization liquid is 0.02% -0.20%, and the mass percentage of the erythritol in the electronic atomization liquid is 0.05% -1%.
In one embodiment, the bitter taste inhibitor is 0.08-1.30% by mass of the electronic atomized liquid.
In one embodiment, the flavor additive is selected from at least one of tobacco extract, peppermint oil, lemon oil, sweet orange oil, citronella oil, linalool oil, tea extract, and coffee extract.
In one embodiment, the flavor additive is 0.1-1.0% by weight of the electronically atomized liquid.
In one embodiment, the nicotine comprises benzoic acid and nicotine.
In one embodiment, the base tobacco juice comprises glycerin and propylene glycol.
In one embodiment, the electronic atomized liquid further includes at least one of essence and cooling agent.
A preparation method of electronic atomized liquid comprises the following steps:
mixing the basic tobacco liquid, nicotine, a taste additive and a bitterness inhibitor to prepare the electronic atomized liquid, wherein the bitterness inhibitor is the bitterness inhibitor.
The glucosyl stevioside in the bitter inhibitor is a product of glucosyl of the stevioside by an enzymatic hydrolysis method, beta-glucosyl conformation is converted into alpha-glucosyl through hydrolysis, transfer, cyclization, disproportionation and the like, the number of glucosyl is increased, conformation change of the whole steviol occurs, a generated microcavity capsule structure can play a role in embedding and shielding bad flavor substances, and unpleasant feelings brought by bitter substances in atomized liquid can be effectively covered by combining the embedding effect of beta-cyclodextrin and the sweet taste of erythritol, and irritation and miscellaneous feelings are reduced. Experiments prove that other substances with embedding effect and sweet taste effect are easy to carbonize to generate scorching in the heating process of the atomized liquid due to too large molecular weight, and the beta-cyclodextrin and the erythritol cannot generate scorching taste in the heating process of the atomized liquid, so that the taste of the electronic atomized liquid is not affected. Therefore, the bitterness inhibitor can be applied to the electronic atomized liquid to weaken the bitterness and the unpleasant smell of the electronic atomized liquid.
Detailed Description
In order that the invention may be more fully understood, reference will now be made to the following description taken in conjunction with the accompanying drawings. The detailed description sets forth the preferred embodiments of the invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
The bitter suppressing agent of an embodiment, comprising: the food comprises glucosyl stevioside, beta-cyclodextrin and erythritol, wherein the mass ratio of the glucosyl stevioside to the beta-cyclodextrin to the erythritol is (1-10) to (2-20) to (5-100). The glucosyl stevioside is a product of glucosyl of the stevioside by an enzymatic hydrolysis method, beta-glucosyl conformation is converted into alpha-glucosyl through hydrolysis, transfer, cyclization and disproportionation, the number of glucosyl is increased, integral steviol is subjected to conformation change, a generated microcavity capsule structure can play a role in embedding and shielding bad flavor substances, unpleasant feelings brought by bitter substances in the electronic atomized liquid can be effectively covered by combining the embedding effect of beta-cyclodextrin and the sweet taste of erythritol, and irritation and miscellaneous feelings are reduced. Experiments prove that other substances with the embedding effect and the sweet taste can influence the fragrance release of the electronic atomized liquid and influence the fragrance of the electronic atomized liquid on the one hand, and on the other hand, because the molecular weight is too large, carbonization is easy to occur in the heating process of the atomized liquid to generate scorching and influence the taste. And the beta-cyclodextrin and the erythritol can not generate burnt flavor in the heating process of the atomized liquid.
Specifically, the mass ratio of glucosyl stevioside, beta-cyclodextrin and erythritol is 1:2:5, 2:5:10, 5:10:20 or 10:20: 100. Further, the mass ratio of the glucosyl stevioside to the beta-cyclodextrin to the erythritol is (1-5) to (5-10) to (10-20). Furthermore, the mass ratio of the glucosyl stevioside to the beta-cyclodextrin to the erythritol is 1 (2-2.5) to (4-10).
In one embodiment, the mass ratio of the glucosyl stevioside to the beta-cyclodextrin is 1: 2-1: 2.5. For example, the mass ratio of glucosyl steviol glycoside to β -cyclodextrin is 1:2, 1:2.2 or 1: 2.5. The mass ratio of the glucosyl stevioside to the erythritol is 1: 4-1: 10. For example, the mass ratio of glucosyl steviol glycoside to erythritol is 1:4, 1:5, 1:8, or 1: 10.
By adjusting the mass ratio of glucosyl stevioside, beta-cyclodextrin and erythritol in the bitter inhibitor, the bitter inhibitor is applied to the electronic atomized liquid, so that unpleasant feelings brought by bitter substances of the electronic atomized liquid can be effectively covered, the stimulation and the miscellaneous gas feelings are reduced, and the burnt taste cannot be generated.
Use of a bitter suppressing agent of an embodiment in the preparation of an electronically aerosolized liquid. Specifically, the bitterness inhibitors include: the food comprises glucosyl stevioside, beta-cyclodextrin and erythritol, wherein the mass ratio of the glucosyl stevioside to the beta-cyclodextrin to the erythritol is (1-10) to (2-20) to (5-100).
Specifically, the mass ratio of glucosyl stevioside, beta-cyclodextrin and erythritol is 1:2:5, 2:5:10, 5:10:20 or 10:20: 100. Further, the mass ratio of the glucosyl stevioside to the beta-cyclodextrin to the erythritol is (1-5) to (5-10) to (10-20). Furthermore, the mass ratio of the glucosyl stevioside to the beta-cyclodextrin to the erythritol is 1 (2-2.5) to (4-10).
In one embodiment, the mass ratio of the glucosyl stevioside to the beta-cyclodextrin is 1: 2-1: 2.5. For example, the mass ratio of glucosyl steviol glycoside to β -cyclodextrin is 1:2, 1:2.2 or 1: 2.5. The mass ratio of the glucosyl stevioside to the erythritol is 1: 4-1: 10. For example, the mass ratio of glucosyl steviol glycoside to erythritol is 1:4, 1:5, 1:8, or 1: 10.
Specifically, the mass percentage of the bitter inhibitor in the electronic atomized liquid is 0.08-1.30%. In one embodiment, the bitter suppressing agent is present in the electronically atomized liquid at 0.08%, 0.17%, 0.35%, or 1.3% by mass. Further, the mass percent of the glucosyl stevioside in the electronic atomization liquid is 0.01-0.10%, the mass percent of the beta-cyclodextrin in the electronic atomization liquid is 0.02-0.20%, and the mass percent of the erythritol in the electronic atomization liquid is 0.05-1%.
An electronically atomized liquid of an embodiment includes a base tobacco liquid, nicotine, a taste additive, and a bitterness inhibitor, the bitterness inhibitor including: the food comprises glucosyl stevioside, beta-cyclodextrin and erythritol, wherein the mass ratio of the glucosyl stevioside to the beta-cyclodextrin to the erythritol is (1-10) to (2-20) to (5-100).
Specifically, the mass ratio of glucosyl stevioside, beta-cyclodextrin and erythritol is 1:2:5, 2:5:10, 5:10:20 or 10:20: 100. Further, the mass ratio of the glucosyl stevioside to the beta-cyclodextrin to the erythritol is (1-5) to (5-10) to (10-20). Furthermore, the mass ratio of the glucosyl stevioside to the beta-cyclodextrin to the erythritol is 1 (2-2.5) to (4-10).
In one embodiment, the mass ratio of the glucosyl stevioside to the beta-cyclodextrin is 1: 2-1: 2.5. For example, the mass ratio of glucosyl steviol glycoside to β -cyclodextrin is 1:2, 1:2.2 or 1: 2.5. The mass ratio of the glucosyl stevioside to the erythritol is 1: 4-1: 10. For example, the mass ratio of glucosyl steviol glycoside to erythritol is 1:4, 1:5, 1:8, or 1: 10.
Specifically, the mass percentage of the bitter inhibitor in the electronic atomized liquid is 0.08-1.30%. In one embodiment, the bitter suppressing agent is present in the electronically atomized liquid at 0.08%, 0.17%, 0.35%, or 1.3% by mass. Further, the mass percentage of the glucosyl stevioside in the electronic atomized liquid is 0.01-0.10%. Specifically, the mass percentage of the glucosyl stevioside in the electronic atomization liquid is 0.01%, 0.02%, 0.05% or 0.10%. The mass percentage of the beta-cyclodextrin in the electronic atomized liquid is 0.02-0.20%. Specifically, the mass percentage of the beta-cyclodextrin in the electronic atomization liquid is 0.02%, 0.05%, 0.10%, 0.15% or 0.20%. The mass percentage of the erythritol in the electronic atomization liquid is 0.05-1%. Specifically, the mass percentage of erythritol in the electronically atomized liquid is 0.05%, 0.10%, 0.15%, 0.20%, 0.50%, or 1%.
The taste additive is at least one selected from tobacco extract, oleum Menthae Dementholatum, lemon oil, sweet orange oil, citronella oil, linaloe oil, tea extract and coffee extract. Specifically, the mass percentage of the taste additive in the electronic atomization liquid is 0.1-1.0%. In one embodiment, the flavor additive is present in the electronically aerosolized liquid in an amount of 0.1%, 0.2%, 0.5%, 0.8%, or 1% by weight. The taste additive can provide special taste for the electronic atomized liquid so as to meet the requirements of different tastes of users. It is understood that the above list only some common tastes, but the taste additives are not limited to the above and may be those commonly used in the art.
The inventor finds that the traditional electronic atomization liquid generally has the problem of containing bitter taste after being sucked. The substances giving bitter taste are mostly derived from naturally extracted flavors, such as peppermint oil, tobacco extract, sweet orange oil, lemon oil, citronella oil, linaloe oil, tea extract, coffee extract, etc. The bitter substances contained in these raw materials include alkaloids, terpenoids, glycosides, bitter peptides, etc. Therefore, the bitterness inhibitor is added into the electronic atomized liquid, so that the bitterness generated when the electronic atomized liquid is sucked is weakened while different taste requirements are met.
Nicotine includes benzoic acid and nicotine. The benzoic acid added into the nicotine can bring a mild and smooth mouthfeel and reduce the stimulation caused by the nicotine. Specifically, the mass percentage of nicotine in the electronic atomized liquid is 2% -10%. In one embodiment, the nicotine is present in the electronically atomized liquid in an amount of 2%, 3%, 4%, 6%, 8% or 10% by mass. Further, in nicotine, benzoic acid and nicotine are present in the same mass percentage. The above list only shows the mass percentage of nicotine commonly used in the electronic atomized liquid, but the present invention is not limited thereto, and all the proportions commonly used in the art may be taken as the mass percentage of nicotine in the present embodiment.
The base tobacco juice includes glycerin and propylene glycol. Specifically, the mass ratio of the glycerol to the propylene glycol is (40-55) to (45-60). In one embodiment, the mass ratio of glycerol to propylene glycol is 40:60, 45:55, 50:50, or 55: 45.
The electronic atomization liquid also comprises essence, and the mass percent of the essence in the electronic atomization liquid is 1-2%. Specifically, the essence is at least one selected from tobacco essence, mint essence, lemon essence, green tea essence and coffee essence. The essence is added into the electronic atomized liquid to match with the taste of the taste additive in the electronic atomized liquid so as to further improve the special taste and mouthfeel of the electronic atomized liquid. For example, where the taste additive is a tobacco extract, the flavour is a tobacco flavour. When the taste additive is peppermint oil, the essence is peppermint essence. When the taste additive is lemon oil, the essence is lemon essence. When the taste additive is tea extract, the essence is green tea essence. When the taste additive is coffee extract, the essence is coffee essence.
The electronic atomization liquid also comprises a cooling agent. The cooling agent is at least one selected from N-ethyl-p-menthyl-3-carboxamide, N,2, 3-trimethyl-2-isopropylbutanamide, N- (ethoxycarbonylmethyl) -p-alkane-3-carboxamide, N- (4-methoxyphenyl) -p-menthyl-3-carboxamide, menthol, menthone, isomenthone, isopulegone, menthyl acetate, levocarvone, menthyl lactate, isomenthyl acetate and menthyl isovalerate. Further, the cooling agent is a mixture of N,2, 3-trimethyl-2-isopropyl butanamide and menthol. The cooling agent is added into the electronic atomized liquid, so that the coolness and the cool feeling of the electronic atomized liquid can be improved. It will be appreciated that in some embodiments, the cooling agent may also be omitted.
Specifically, the mass percentage of the cooling agent in the electronic atomized liquid may be 2% to 9%. For example, the mass percentage of the cooling agent is 2.5%, 4%, 5%, 6.5%, 7.5%, 8.5%, or 9%. It is understood that the above list only shows the common formulation of the cooling agent in the electrically atomized liquid, but not limited thereto.
The electronic atomized liquid has at least the following advantages:
(1) the bitter inhibitor is added into the electronic atomized liquid, glucosyl stevioside in the bitter inhibitor is a product of glucosyl of stevioside by an enzymatic hydrolysis method, beta-glucosyl conformation is converted into alpha-glucosyl through hydrolysis, transfer, cyclization and disproportionation, the number of glucosyl is increased, conformation change of integral steviol occurs, a generated microcavity structure can play a role in embedding and shielding bad flavor substances, unpleasant feelings brought by bitter substances in the atomized liquid can be effectively covered by combining the embedding effect of beta-cyclodextrin and the sweet taste of erythritol, and stimulation and miscellaneous gas feelings are reduced.
(2) The bitter inhibitor is added into the electronic atomized liquid, so that the use of the sweetener can be reduced, and the sweetness of the electronic atomized liquid is moderate.
(3) The electronic atomized liquid is added with the bitter inhibitor, the molecular weight of the bitter inhibitor is small, and charring caused by carbonization can not occur in the heating process of the atomized liquid.
The method for preparing the electronic atomization liquid comprises the following steps:
mixing the basic tobacco liquid, nicotine, taste additive and bitterness inhibitor to prepare the electronic atomized liquid, wherein the bitterness inhibitor comprises: the food comprises glucosyl stevioside, beta-cyclodextrin and erythritol, wherein the mass ratio of the glucosyl stevioside to the beta-cyclodextrin to the erythritol is (1-10) to (2-20) to (5-100).
Specifically, the mass ratio of glucosyl stevioside, beta-cyclodextrin and erythritol is 1:2:5, 2:5:10, 5:10:20 or 10:20: 100. Further, the mass ratio of the glucosyl stevioside to the beta-cyclodextrin to the erythritol is (1-5) to (5-10) to (10-20). Furthermore, the mass ratio of the glucosyl stevioside to the beta-cyclodextrin to the erythritol is 1 (2-2.5) to (4-10).
Specifically, the base smoke fluid comprises propylene glycol and glycerin. Nicotine includes benzoic acid and nicotine. The steps of mixing the base tobacco juice, nicotine, taste additive and bitterness inhibitor specifically include:
uniformly mixing propylene glycol and glycerin to prepare basic tobacco juice;
uniformly mixing nicotine, a taste additive and basic tobacco juice to prepare a mixed solution;
adding glucosyl stevioside and beta-cyclodextrin into the mixed solution, stirring until the mixture is completely dissolved, and adding erythritol until the erythritol is completely dissolved.
Furthermore, the electronic atomization liquid also comprises cooling agent and essence. In the step of uniformly mixing the nicotine and the taste additive with the basic tobacco juice, a cooling agent and essence are also added and mixed.
The preparation method of the electronic atomization liquid has simple process and uniform mixing.
The following are specific examples:
examples 1 to 5
The preparation process of the electronic atomization liquid of the embodiment 1 to the embodiment 5 is as follows:
(1) the raw materials were weighed according to the ratios in table 1.
(2) And uniformly mixing the propylene glycol and the glycerol to prepare the basic tobacco juice.
(3) Adding WS-23, menthol, benzoic acid, nicotine and a taste additive into the basic tobacco juice obtained in the step (2) and uniformly mixing.
(4) Adding glucosyl stevioside and beta-cyclodextrin into the mixed solution obtained in the step (3), stirring until the glucosyl stevioside and the beta-cyclodextrin are completely dissolved, and adding erythritol until the glucosyl stevioside and the beta-cyclodextrin are completely dissolved to prepare the electronic atomized liquids of the examples 1 to 5.
Table 1 compositions and ratios of the electrospray fluids in examples 1-5
Comparative examples 1 to 5
The preparation process of the electronic atomized liquid of comparative examples 1 to 5 is specifically as follows:
(1) the raw materials were weighed according to the ratios in table 2.
(2) Mixing sweetener, propylene glycol and glycerol uniformly to prepare a mixed solution.
(3) And (3) adding WS-23, menthol, benzoic acid, nicotine and a taste additive into the mixed solution obtained in the step (2) and uniformly mixing to prepare the electronic atomized liquid of the comparative examples 1-1.
The buttonhweet in the sweetening agents used in the table 2 is a buttonhweet solution of propylene glycol, and the mass percentage of the buttonhweet in the buttonhweet solution is 1%; the trichloro-glycan is trichloroglycan solution of propylene glycol, and the mass percentage of the trichloroglycan in the trichloroglycan solution is 1%.
Table 2 compositions and ratios of the electronic atomized liquids of comparative examples 1 to 5
Comparative examples 6 to 10
The preparation process of the electronic atomized liquid of comparative examples 6 to 10 is specifically as follows:
(1) the raw materials were weighed according to the ratios in table 3.
(2) And uniformly mixing the propylene glycol and the glycerol to prepare the basic tobacco juice.
(3) Adding WS-23, menthol, benzoic acid, nicotine and a taste additive into the basic tobacco juice obtained in the step (2) and uniformly mixing.
(4) And (3) adding glucosyl stevioside into the mixed solution obtained in the step (3), and stirring until the glucosyl stevioside is completely dissolved to prepare the electronic atomized liquid of the comparative examples 6-10.
Table 3 compositions and ratios of the electronic atomized liquids of comparative examples 6 to 10
Comparative examples 11 to 15
The preparation process of the electronic atomization liquid of comparative examples 11 to 15 is specifically as follows:
(1) the raw materials were weighed according to the ratios in table 4.
(2) And uniformly mixing the propylene glycol and the glycerol to prepare the basic tobacco juice.
(3) And (3) adding WS-23, menthol, benzoic acid, nicotine and a taste additive into the base cigarette liquid obtained in the step (2) and uniformly mixing to prepare the electronic atomization liquid of the comparative examples 11-15.
TABLE 4 compositions and proportions of the electronic atomized liquids of comparative examples 11 to 15
Comparative examples 16 to 20
The preparation process of the electronic atomized liquid of comparative examples 16 to 20 is specifically as follows:
(1) the raw materials were weighed according to the ratios in table 5.
(2) And uniformly mixing the propylene glycol and the glycerol to prepare the basic tobacco juice.
(3) Adding WS-23, menthol, benzoic acid, nicotine and a taste additive into the basic tobacco juice obtained in the step (2) and uniformly mixing.
(4) Adding the bitterness inhibitor into the mixed solution obtained in the step (3), stirring until the bitterness inhibitor is completely dissolved, and then preparing the electronic atomized solutions of comparative examples 16 to 20.
TABLE 5 compositions and proportions of the electronic atomized liquids in comparative examples 16 to 20
Comparative example 21
The procedure for preparing the electronic atomized liquid of comparative example 21 was similar to that of example 1 except that: in comparative example 21, maltodextrin was used instead of β -cyclodextrin.
Comparative example 22
The procedure for preparing the electronic atomized liquid of comparative example 22 was similar to that of example 2 except that: in comparative example 22, gum arabic was used in place of β -cyclodextrin.
The following are test sections:
1. sensory evaluation was performed on the electronic atomization liquids prepared in examples 1 to 5 and comparative examples 1 to 22. Specifically, 20 evaluators were set to score the electronic atomized liquids of examples 1 to 5 and comparative examples 1 to 22 according to the respective evaluation dimensions and scoring criteria given in table 5, and the average value of the scores of each index by the 20 evaluators was taken as the score of the index, to obtain data shown in table 6 below. The average score difference between the comparative example and the example of the same group was calculated based on the average scores of the examples and comparative examples in table 6, and the data shown in table 7 were obtained. Specifically, based on the same group of examples, the difference between each comparative example and each comparative example was regarded as the difference between each comparative example and each example.
TABLE 5 scoring standards Table for electronic nebulized solution
TABLE 6 scoring results of the electronic atomized liquids of examples and comparative examples
TABLE 7 scoring difference Table for examples and comparative examples
As can be seen from tables 6 and 7, after the bitterness inhibitors are added, the bitterness of the electronic atomized liquid is obviously reduced, the dryness of the remaining taste can be relieved, the purity of the aroma is improved, and the tobacco taste is most obvious. The bitter taste inhibitor is added in a small amount, and the bitter taste improving effect is not obvious. The bitter inhibitor is added in too much amount, which affects the fragrance of the electronic atomized liquid. In addition, the bitterness inhibitor is added, so that the mellowness of the electronic atomized liquid can be improved, and the coffee has the most obvious taste. Compared with the use of a sweet taste inhibitor, after the bitter taste inhibitor is added, the fragrance reduction degree, the fragrance coordination, the fragrance feeling and the stimulation feeling of the electronic atomized liquid are obviously improved. Compared with the comparative example in which only glucosyl stevioside is added as a bitter inhibitor, the bitter inhibitor added with beta-cyclodextrin and erythritol can be matched with the glucosyl stevioside, so that the fragrance reduction degree, coordination and feeling of the electronic atomized liquid are obviously improved, and the bitter feeling is reduced. In addition, as can be seen from comparison between the examples and the comparative examples, the absence of glucosyl steviol glycoside, β -cyclodextrin or erythritol in the bitterness-suppressing agent weakens the bitterness-suppressing effect of the electronic atomized liquid, and the bitterness is more pronounced, and the effect of reducing the bitterness and astringency and relieving the dry and astringent feeling of the aftertaste is not achieved. Therefore, the cooperation and the synergistic effect of the glucosyl stevioside, the beta-cyclodextrin or the erythritol in the bitter inhibitor can effectively cover unpleasant feelings brought by bitter substances in the electronic atomized liquid and reduce irritation and miscellaneous gas feelings.
2. The mouthfeel of the electronic atomization liquid prepared in example 1 and comparative example 21, and the mouthfeel of the electronic atomization liquid prepared in example 2 and comparative example 22 in the smoking process are evaluated respectively in the following specific ways: after sucking 120 mouths with a suction machine, 100 panelists judged whether or not burnt odor was generated, and the ratio of the burnt odor generated in 100 panelists was recorded to obtain the experimental results shown in table 8 below.
TABLE 8 burnt smell test results of examples and comparative examples
As can be seen from tables 6 to 8, substituting maltodextrin and gum arabic for β -cyclodextrin in the bitterness inhibitors not only affects the flavor reduction degree, coordination, sweetness, etc. of the electronic atomized liquid, but also affects the taste of the electronic atomized liquid by more easily generating burnt flavor during the pumping process of the electronic atomized liquid due to the larger molecular weight.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (14)
1. A bitterness inhibitor, comprising: the food comprises glucosyl stevioside, beta-cyclodextrin and erythritol, wherein the mass ratio of the glucosyl stevioside to the beta-cyclodextrin to the erythritol is (1-10) to (2-20) to (5-100).
2. The bitterness inhibitor according to claim 1, wherein the mass ratio of the glucosyl steviol glycoside to the beta-cyclodextrin is (1-5) to (5-10) to (10-20).
3. The bitterness inhibitor according to claim 2, wherein the mass ratio of the glucosyl steviol glycoside to the beta-cyclodextrin is 1 (2-2.5) to (4-10).
4. Use of the bitter suppressing agent of any of claims 1 to 3 in the preparation of an electronically atomized liquid.
5. The use of the bitter taste inhibitor according to claim 4, wherein the mass percentage of the glucosyl steviol glycoside in the electronic atomized liquid is 0.01-0.10%, the mass percentage of the β -cyclodextrin in the electronic atomized liquid is 0.02-0.20%, and the mass percentage of the erythritol in the electronic atomized liquid is 0.05-1%.
6. An electronically atomized liquid comprising a base tobacco liquid, nicotine, a taste additive, and a bitterness inhibitor, wherein the bitterness inhibitor is the bitterness inhibitor according to any one of claims 1 to 3.
7. The electronic atomization liquid as claimed in claim 6, wherein the mass percentage of the glucosyl stevioside in the electronic atomization liquid is 0.01% -0.10%, the mass percentage of the beta-cyclodextrin in the electronic atomization liquid is 0.02% -0.20%, and the mass percentage of the erythritol in the electronic atomization liquid is 0.05% -1%.
8. The electronically atomized liquid of claim 7, wherein the bitter taste inhibitor is present in the electronically atomized liquid in an amount of 0.08% to 1.30% by mass.
9. The electronically atomized liquid of claim 6, wherein the flavor additive is selected from at least one of a tobacco extract, peppermint oil, lemon oil, sweet orange oil, citronella oil, linalool oil, tea extract, and coffee extract.
10. The electronically atomized liquid of any one of claims 6 to 9, wherein the flavor additive is present in the electronically atomized liquid in an amount of 0.1 to 1.0% by weight.
11. The electronically atomized liquid of any one of claims 6 to 9, wherein the nicotine comprises benzoic acid and nicotine.
12. The electronically atomized liquid of any one of claims 6 to 9, wherein the base liquid comprises glycerol and propylene glycol.
13. The electronically atomized liquid according to any one of claims 6 to 9, further comprising at least one of a flavor and a cooling agent.
14. The preparation method of the electronic atomized liquid is characterized by comprising the following steps:
an electronic atomized liquid is prepared by mixing a base tobacco liquid, nicotine, a taste additive, and a bitterness inhibitor, wherein the bitterness inhibitor is the bitterness inhibitor according to any one of claims 1 to 3.
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