CN113633014A

CN113633014A - Coffee-flavored refreshing electronic atomized liquid and preparation method thereof

Info

Publication number: CN113633014A
Application number: CN202110893259.3A
Authority: CN
Inventors: 邹军; 邹阳; 刘梅森
Original assignee: Shenzhen Zinwi Biotech Co Ltd
Current assignee: Shenzhen Zinwi Biotech Co Ltd
Priority date: 2021-08-04
Filing date: 2021-08-04
Publication date: 2021-11-12

Abstract

The application relates to the technical field of electronic cigarettes, and particularly discloses coffee-flavored refreshing electronic atomized liquid and a preparation method thereof. The electronic atomization liquid is prepared from the following raw materials in parts by weight: 40-60 parts of 1, 2-propylene glycol, 10-30 parts of glycerol, 5-10 parts of coffee extract, 10-20 parts of radix Anisodi Acutanguli extract, 5-10 parts of microcapsule sweetener and 2-20 parts of water. The preparation method comprises the following steps: mixing glycerol, 1, 2-propylene glycol and water at 50-60 deg.C to obtain primary mixed solution; adding coffee extract and radix Anisodi Acutanguli extract into the primary mixed solution, mixing at 50-60 deg.C, stopping heating, adding microcapsule sweetener under stirring, and cooling to room temperature. The electronic cigarette atomized liquid has the effects of refreshing, restoring consciousness, preventing and relieving sore throat.

Description

Coffee-flavored refreshing electronic atomized liquid and preparation method thereof

Technical Field

The application relates to the technical field of electronic cigarettes, in particular to coffee-flavored refreshing electronic atomized liquid and a preparation method thereof.

Background

The electronic cigarette mainly comprises a battery, an atomizer and electronic cigarette liquid (also called electronic atomization liquid). The principle is that the battery supplies power to the atomizer to atomize the tobacco juice, the tobacco juice is converted into mist, and a user inhales the mist to obtain real smoking feeling.

The electronic atomization liquid is heated by the electronic cigarette atomizer, can generate fog like a cigarette and is a core part of the electronic cigarette. The taste and quality of the electronic atomization liquid directly determine the acceptance and experience of consumers on the mouthfeel of the electronic cigarette.

In the prior art, most smokers can cause or aggravate foreign body feeling and uncomfortable feeling of throat after smoking for a long time; since continuous smoking can further cause or aggravate pharyngolaryngitis and other diseases for a long time, a smoking cessation substitute is needed to be provided, which can help smokers to enhance the prevention and relief effect of electronic atomized liquid on throat discomfort on the basis of ensuring refreshment.

Disclosure of Invention

In order to enhance the prevention and alleviation effects of electronic atomized liquid on throat discomfort on the basis of ensuring refreshing, the application provides coffee-flavored refreshing electronic atomized liquid and a preparation method thereof.

In a first aspect, the application provides a coffee-flavored refreshing electronic atomized liquid, which adopts the following technical scheme:

the coffee-flavored refreshing electronic atomized liquid is prepared from the following raw materials in parts by weight:

the microencapsulated sweetener is added in the form of microcapsules; wherein the core material is one or more of Mel, propolis, Lac Regis Apis and herba Melissae axillaris extract; the wall material comprises soybean protein isolate, maltodextrin and sunflower seed oil; the weight ratio of the core material to the wall material is 1 (5-10).

By adopting the technical scheme, the throat hitting feeling and the smoke quantity of the electronic cigarette atomized liquid in the using process can be improved by adding the 1, 2-propylene glycol and the glycerol, the acutangular anisodus root extract is a main component derived from wild tobacco leaves, the similarity of the electronic cigarette atomized liquid and tobacco can be improved after the acutangular anisodus root extract is added, and the acutangular anisodus root extract is different from the tobacco and also has the effects of eliminating swelling and toxin, relieving pain, promoting the circulation of qi and the like, and the throat discomfort such as pharyngitis, foreign body feeling in throat, sore throat and the like can be effectively prevented or relieved on the basis of refreshing by combining the added coffee extract and the microcapsule sweetening agent.

Preferably, the weight ratio of the soybean protein isolate, the maltodextrin and the sunflower seed oil is (6-8): (6-9).

Preferably, the maltodextrin has a DE value of 15 to 22.

Preferably, the method for preparing the microcapsule sweetener comprises the following steps:

mixing Mel, propolis, Lac Regis Apis and herba Melissae axillaris extract to obtain core material;

dissolving soybean protein isolate in water, keeping the temperature in a water bath at 40-50 ℃ for 20-30min, cooling to room temperature, and adding maltodextrin to obtain an outer wall material;

dispersing the sunflower seed oil and the emulsifier at high speed for 10-15min to obtain an emulsion of an inner wall material;

mixing the emulsions of the core material, the outer wall material and the inner wall material, dispersing at high speed in a water bath at 40-50 ℃ for 20-30min, and homogenizing under 40-50Mpa for 2-3 times to obtain a mixed emulsion;

and carrying out high-speed centrifugal spray drying on the mixed emulsion at the temperature of 180-200 ℃ to obtain the microcapsule sweetener.

Preferably, the emulsifier is selected from one of soft phospholipid, distilled monoglyceride, sodium stearoyl lactylate and calcium stearoyl lactylate.

By adopting the technical scheme, when the soybean protein isolate and the maltodextrin are matched for use, a compact and complete honeycomb structure can be formed under the action of hydrogen bonds, the sunflower seed oil serving as the nonpolar vegetable oil can be filled in the honeycomb structure to form a wall material of the microcapsule together, and meanwhile, the sunflower seed oil can be used as an oil phase in a water-in-oil (W/O) emulsion and can effectively coat honey, propolis, royal jelly and a melissa extract in a core material to form the water-in-oil emulsion, and at the moment, the water-in-oil emulsion can protect the core material from being oxidized by air and can provide a basic condition for subsequent centrifugal spray drying. The microencapsulated sweetener thus produced is effective in prolonging the shelf life of the active ingredient contained in the core material contained therein.

Preferably, the electronic atomization liquid is prepared from the following raw materials in parts by weight:

by adopting the technical scheme, the effects of refreshing the mind and restoring consciousness, and preventing and relieving the sore throat of the electronic atomized liquid can be effectively improved by optimizing the proportion of the components.

Preferably, the electronic atomization liquid also comprises 3-5 parts of cassia seed extract.

By adopting the technical scheme, the cassia seed extract can generate coffee-like aroma after being added and heated, so that the coffee aroma of the electronic atomized liquid is greatly improved together with the coffee extract, and the flavor is better; and the cassia seed extract is rich in emodin, chrysophanol, cassia tora essence, obtusifolin and other active ingredients, can prevent and reduce hyperlipidemia, has the effects of clearing liver and helping detoxification, and can effectively relieve the problems of liver and gallbladder and eyes of old smokers caused by bad habits such as smoking.

In a second aspect, the application provides a preparation method of coffee-flavor refreshing electronic atomized liquid, which adopts the following technical scheme:

a preparation method of coffee-flavor refreshing electronic atomized liquid comprises the following steps:

1) uniformly mixing glycerol, 1, 2-propylene glycol and water according to parts by weight at 50-60 ℃ to obtain a primary mixed solution;

2) adding the coffee extract and the acutangular anisodus root extract into the primary mixed liquid according to the weight parts, uniformly mixing at 50-60 ℃, stopping heating, adding the microcapsule sweetening agent while stirring, and cooling to room temperature to obtain the coffee-flavored refreshing electronic atomized liquid.

Through adopting above-mentioned technical scheme, according to specific charging sequence for the reaction between various raw materials is more abundant, combine inseparabler, is difficult for separating after combining between each raw materials, makes the nature of atomized liquid more stable, when promoting coffee flavor, makes the save time of atomized liquid especially sweetener longer, thereby lets the effect of refreshing of electron atomized liquid and alleviating the uncomfortable sense of throat better.

Preferably, the preparation method of the coffee flavor refreshing type electronic atomized liquid comprises the following steps:

2) adding coffee extract, semen Cassiae extract and radix Anisodi Acutanguli extract into the primary mixed solution according to weight parts, mixing at 50-60 deg.C, stopping heating, adding microcapsule sweetener under stirring, and cooling to room temperature to obtain coffee refreshing electronic atomized liquid.

By adopting the technical scheme, the cassia seed extract can generate coffee-like aroma after being added and heated, and the coffee aroma of the electronic atomized liquid is improved together with the coffee extract; and the cassia seed extract is also rich in a large amount of active ingredients such as emodin, chrysophanol, cassia tora essence, obtusifolin and the like, and has the effects of clearing liver and improving vision while preventing and reducing hyperlipidemia.

The coffee-flavor refreshing electronic atomized liquid can be used for preparing an electronic atomization device containing the electronic atomized liquid.

In summary, the present application has the following beneficial effects:

1. the electronic cigarette atomized liquid has the effects of refreshing, preventing and relieving throat discomfort.

2. According to the application, the cassia seed extract is added and heated to generate coffee-like aroma, so that the coffee aroma of the electronic atomized liquid is greatly improved together with the coffee extract; meanwhile, the tea also has the effects of clearing liver and improving vision.

3. The preparation method is simple to operate, the reaction between various raw materials is more sufficient and the combination is tighter, the raw materials are not easy to separate after being combined, the property of the atomized liquid is more stable, and the storage time of the atomized liquid, particularly the sweetener, is longer while the flavor of coffee is improved.

Detailed Description

The present application will be described in further detail with reference to examples.

The raw materials used in the examples of the present application are all commercially available products, except for the following specific descriptions.

The radix Anisodi Acutanguli extract is selected from radix Anisodi Acutanguli extract (specification 10:1, pharmaceutical grade) of Ningxia vanilla biotech GmbH with product number of xcsw 20210507.

The Lac Regis Apis is selected from Lac Regis Apis (purity of 99%, CAS number of 8031-67-2) produced by Zhengzhou Akmm chemical industry Co.

The Mel is selected from Mel (purity of 99%, CAS number of 8028-66-8) produced by Zhengzhou Akmm chemical Co.

The propolis is selected from propolis (purity of 98%, specification: 0.5g, CAS number of 9009-62-5) produced by Shanghai Mingsheng Biochemical reagent Co., Ltd.

The herba Melissae axillaris extract is selected from herba Melissae axillaris extract (also called herba Melissae axillaris powder with specification of 10:1, purity of 10%, and light yellow powder appearance) produced by Sienna Tianrui biotechnology limited.

The coffee extract is coffee bean extract (with a size of 10:1, brown yellow) produced by Xian Jinkungfang plant technology development Co.

The semen Cassiae extract is selected from semen Cassiae extract (specification of 10:1, pharmaceutical grade) produced by science and technology development limited in Taoism Synthctionss.

Preparation example

Preparation example 1: a microencapsulated sweetener in the form of microcapsules; wherein the core material is honey, propolis, royal jelly and melissa extract, and the weight ratio of the honey, the propolis, the royal jelly and the melissa extract is 1:0.5:0.5: 1; the wall material comprises soybean protein isolate, maltodextrin and sunflower seed oil, and the weight ratio of the soybean protein isolate to the maltodextrin to the sunflower seed oil is 5:6: 6; the weight ratio of the core material to the wall material is 1: 5.

The manufacturing method comprises the following steps:

1) mixing 1kg of Mel, 1kg of propolis, 1kg of Lac Regis Apis and 1kg of Melissa officinalis extract to obtain core material;

2) dissolving 6kg of soybean protein isolate in water, keeping the temperature in a water bath at 40 ℃ for 30min, cooling to room temperature, and adding 7.2kg of maltodextrin (DE 15) to obtain an outer wall material;

3) dispersing 7.2kg sunflower seed oil and 0.141kg lecithin in a T18 high-speed disperser at high speed for 10min to obtain emulsion of inner wall material;

4) mixing the emulsions of the core material, the outer wall material and the inner wall material, preserving in a water bath at a constant temperature of 40 ℃ for 30min, then dispersing in a high-speed disperser T18 for 30min at a high speed, and then homogenizing in an FSH-2 high-pressure homogenizer under 40Mpa for 2 times to obtain a mixed emulsion;

5) and (3) carrying out high-speed centrifugal spray drying on the mixed emulsion in a QZ-5 high-speed centrifugal spray dryer at 180 ℃ for 3min to obtain the microcapsule sweetener.

Preparation example 2: a microencapsulated sweetener in the form of microcapsules; wherein the core material is honey, propolis, royal jelly and melissa extract, and the weight ratio of honey to melissa extract is 1: 0.5; the wall material comprises soybean protein isolate, maltodextrin and sunflower seed oil, and the weight ratio of the soybean protein isolate to the maltodextrin to the sunflower seed oil is 2:3: 3; the weight ratio of the core material to the wall material is 1: 6.

The manufacturing method comprises the following steps:

1) mixing 1kg Mel and 0.5kg herba Melissae axillaris extract to obtain core material;

2) dissolving 2.25kg of soybean protein isolate in water, keeping the temperature in a water bath at 45 ℃ for 25min, cooling to room temperature, and adding 3.375kg of maltodextrin (DE 20) to obtain an outer wall material;

3) dispersing 3.375kg sunflower seed oil and 0.07kg distilled monoglyceride in a T18 high-speed disperser at high speed for 15min to obtain emulsion of inner wall material;

4) mixing the emulsions of the core material, the outer wall material and the inner wall material, preserving in a water bath at 45 ℃ for 25min at constant temperature, dispersing in a T18 high-speed disperser for 20min at high speed, and homogenizing in an FSH-2 high-pressure homogenizer at 40Mpa for 2 times to obtain a mixed emulsion;

5) and (3) carrying out high-speed centrifugal spray drying on the mixed emulsion in a QZ-5 high-speed centrifugal spray dryer for 2min at 190 ℃ to obtain the microcapsule sweetener.

Preparation example 3: a microencapsulated sweetener in the form of microcapsules; wherein the core material is honey, royal jelly and melissa extract, and the weight ratio of the honey, the royal jelly and the melissa extract is 1:0.5: 0.5; the wall material comprises soybean protein isolate, maltodextrin and sunflower seed oil, and the weight ratio of the soybean protein isolate to the maltodextrin to the sunflower seed oil is 8:9: 9; the weight ratio of the core material to the wall material is 1: 10.

The manufacturing method comprises the following steps:

1) mixing 1kg Mel, 0.5kg Lac Regis Apis and 0.5kg herba Melissae axillaris extract to obtain core material;

2) dissolving 10.4kg of soybean protein isolate in water, keeping the temperature in a water bath at 50 ℃ for 20min, cooling to room temperature, and adding 11.7kg of maltodextrin (DE 22) to obtain an outer wall material;

3) dispersing 11.7kg of sunflower seed oil and 0.234kg of sodium stearoyl lactylate in a T18 high-speed disperser at high speed for 15min to obtain emulsion of an inner wall material;

4) mixing the emulsions of the core material, the outer wall material and the inner wall material, preserving in a water bath at 50 ℃ for 20min at constant temperature, dispersing in a T18 high-speed disperser for 20min at high speed, and homogenizing in an FSH-2 high-pressure homogenizer under 50Mpa for 3 times to obtain a mixed emulsion;

5) and (3) carrying out high-speed centrifugal spray drying on the mixed emulsion in a QZ-5 high-speed centrifugal spray dryer for 1min at 200 ℃ to obtain the microcapsule sweetener.

Examples

Example 1: the proportion and the dosage of the raw materials of the coffee refreshing electronic atomized liquid are detailed in table 1.

The preparation method comprises the following steps

1) Uniformly mixing glycerol, 1, 2-propylene glycol and water according to parts by weight at 50 ℃ to obtain a primary mixed solution;

2) adding coffee extract and radix Anisodi Acutanguli extract in parts by weight into the primary mixed solution, mixing at 50 deg.C, stopping heating, adding the microcapsule sweetener of preparation example 2 under stirring, and cooling to room temperature (25 deg.C) to obtain coffee refreshing electronic atomized liquid.

Example 2: the proportion and the dosage of the raw materials of the coffee refreshing electronic atomized liquid are detailed in table 1.

The preparation method comprises the following steps

1) Uniformly mixing glycerol, 1, 2-propylene glycol and water according to parts by weight at 60 ℃ to obtain a primary mixed solution;

2) adding the coffee extract and the acutangular anisodus root extract in parts by weight into the primary mixed liquid, uniformly mixing at 60 ℃, stopping heating, adding the microcapsule sweetener of the preparation example 1 while stirring, and cooling to room temperature to obtain the coffee-flavored refreshing electronic atomized liquid.

Examples 3 to 7: a coffee flavor refreshing type electronic atomization liquid is different from the coffee flavor refreshing type electronic atomization liquid in the embodiment 1: the electronic atomization liquid has different proportions and dosages of the raw materials, and the details are shown in table 1.

TABLE 1 coffee-flavored refreshing type electronic atomization liquids of examples 1 to 7 with respect to the composition and amount (kg)

Example 8: a coffee-flavored refreshing electronic atomized liquid, which is different from the coffee-flavored refreshing electronic atomized liquid in example 7 in that: the electronic atomization liquid also comprises 3kg of cassia seed extract.

A preparation method of the electronic atomized liquid thereof,

the method comprises the following steps:

1) uniformly mixing glycerol, 1, 2-propylene glycol and water according to parts by weight at 55 ℃ to obtain a primary mixed solution;

2) adding the coffee extract, the cassia seed extract and the acutangular anisodus root extract into the primary mixed liquid according to the weight parts, uniformly mixing at 55 ℃, stopping heating, adding the microcapsule sweetening agent prepared in the preparation example 2 while stirring, and cooling to room temperature to obtain the coffee-flavored refreshing electronic atomized liquid.

Example 9: a coffee-flavored refreshing electronic atomized liquid, which is different from the coffee-flavored refreshing electronic atomized liquid in embodiment 8 in that: the electronic atomization liquid also comprises 5kg of cassia seed extract.

Comparative example

Comparative example 1: an electronic atomization liquid which is different from that in example 7 in that: the electronic atomization liquid does not contain coffee extract.

Comparative example 2: an electronic atomization liquid which is different from that in example 7 in that: the electronic atomized liquid does not contain a microcapsule sweetening agent.

Comparative example 3: an electronic atomization liquid which is different from that in example 7 in that: the electronic atomization liquid does not contain the acutangular anisodus root extract.

Performance detection analysis

Test one:

test subjects: coffee refreshing type electronic atomized liquids prepared in examples 1 to 9 were used as sample samples 1 to 9; the electronic atomization liquids prepared in comparative examples 1 to 3 were used as control samples 1 to 3.

The test method comprises the following steps:

1. sensory evaluation of flavor: the products of examples 1-9 and comparative examples 1-3 were placed in a low temperature atomized electronic device (atomization temperature at 195-: sensory technical requirements the products of examples 1-9 and comparative examples 1-3 were subjected to sensory evaluation, 10 sensory evaluators were selected, and the sensory evaluators were qualified as tobacco sensory evaluators. Wherein, the sensory quality evaluation criteria in GB5606.4-2005 are shown in Table 2.

2. Characteristic sensory evaluation: the products of examples 1 to 9 and comparative examples 1 to 3 were placed in a low-temperature atomized electronic appliance, and sensory evaluation was performed on the throat discomfort and aroma of the products of examples 1 to 9 and comparative examples 1 to 3, 10 sensory evaluators were selected, and the criteria for sensory evaluation are shown in table 2.

TABLE 2 judgment standards

TABLE 3

As can be seen by combining examples 1-9, comparative examples 1-3 and commercially available products 1-2 and tables 2-3, sensory evaluations such as fragrance, irritation, offensive odor and throat discomfort of examples 1-9 are superior to those of comparative examples 1-3 and commercially available products 1-2, and thus it can be seen that the electronic atomized liquids prepared in examples 1-9 have the characteristics of full and fine fragrance, slight irritation, slight offensive odor and slight throat discomfort.

As can be seen by combining examples 7-9 and comparative examples 1-3 with tables 2-3, the coffee extract, the micro-capsule sweetener, the semen cassiae extract and the acutangular anisodus extract can be used together to effectively improve the irritation, miscellaneous gas and throat discomfort of the electronic atomized liquid; in examples 8-9, the coffee aroma is stronger and more prominent due to the addition of the cassia seed extract; meanwhile, the weight of the coffee extract, the acutangular anisodus extract and the microcapsule sweetener is (0.75-1.25): (1.5-2.5): 1, the irritation, the throat discomfort and the amount of mixed smoke are effectively reduced.

And (2) test II:

The test method comprises the following steps: 42 old smokers suffering from chronic pharyngitis are searched in the laryngological department of a hospital, and are randomly divided into 3 groups on the basis of 14 days of continuous oral administration of an antihistamine drug, the electronic atomization liquid of examples 1-9 and comparative examples 1-3 is respectively used for assisting smoking cessation, atomization is carried out for 20min every day, and the use amount of each group of samples is 1ml and is divided into 3-4 times. The patients were scored for overall symptoms, cough symptoms and pharyngeal paresthesia at outpatient visits 7 and 14 days post-treatment, with the average score being shown in table 5.

TABLE 4

TABLE 5

As can be seen by combining examples 1-9, comparative examples 1-3 and commercially available products 1-2 with tables 4-5, all patients with allergic pharyngitis of examples 1-9, comparative examples 1-3 and commercially available products 1-2 had significant relief from symptoms after 2 weeks of treatment, and the effect was analyzed after oral administration of antihistamines. Also, the symptoms of the old smoker patients of examples 1-9 were more rapidly controlled, and especially the cough symptoms of the old smoker patients of examples 6-9 were significantly relieved after 1 week of treatment.

The comparison of efficacy between groups also suggests that the adjuvant use of the patients of examples 1-9 more effectively controlled cough and overall pharyngeal symptoms in the patients at 1 week of treatment, and that the improvement in overall pharyngeal symptoms after 2 weeks of treatment is also significantly better than the treatment of the blank samples 1-2.

Conclusion on the basis of antihistamine medication, the electronic cigarette atomized liquids of examples 1 to 9 as smoking cessation products can not only assist smoking cessation, but also have the effect of relieving cough and pharyngeal symptoms of patients with allergic pharyngitis to some extent.

The specific embodiments are merely illustrative of the present application and are not restrictive of the present application, and those skilled in the art can make modifications of the embodiments as required without any inventive contribution thereto after reading the present specification, but only protected by the patent laws within the scope of the claims of the present application.

Claims

1. The coffee-flavor refreshing electronic atomized liquid is characterized by being prepared from the following raw materials in parts by weight:

40-60 parts of 1, 2-propylene glycol;

10-30 parts of glycerol;

5-10 parts of coffee extract;

10-20 parts of acutangular anisodus root extract;

5-10 parts of a microcapsule sweetening agent;

2-20 parts of water;

2. The coffee flavor-refreshing type electronic atomized liquid as claimed in claim 1, wherein the weight ratio of the soy protein isolate, the maltodextrin and the sunflower seed oil is (6-8): (6-9).

3. The coffee flavor-refreshing type electronic atomization liquid as claimed in claim 2, wherein the DE value of the maltodextrin is 15-22.

4. The coffee flavor-refreshing electronic atomized liquid as claimed in claim 3, wherein the preparation method of the microcapsule sweetener comprises the following steps:

the method comprises the following steps:

5. The coffee flavor-refreshing electronic atomized liquid as claimed in claim 4, wherein the emulsifier is selected from one of soft phospholipids, distilled monoglyceride, sodium stearoyl lactylate and calcium stearoyl lactylate.

6. The coffee flavor-refreshing electronic atomized liquid as claimed in claim 1, wherein the electronic atomized liquid is prepared from the following raw materials in parts by weight:

40-50 parts of 1, 2-propylene glycol;

10-15 parts of glycerol;

5-8 parts of coffee extract;

10-15 parts of acutangular anisodus root extract;

5-8 parts of a microcapsule sweetening agent;

2-10 parts of water.

7. The coffee flavor-refreshing type electronic atomized liquid as claimed in claim 1, wherein the electronic atomized liquid further comprises 3 to 5 parts of cassia seed extract.

8. A method for preparing coffee refreshing type electronic atomization liquid according to any one of claims 1 to 6, which is characterized by comprising the following steps:

9. The preparation method of the coffee flavor refreshing type electronic atomized liquid as claimed in claim 7, characterized by comprising the following steps: