CN113693276A - Fermented glutinous rice aroma-enhancing granule and preparation method thereof - Google Patents
Fermented glutinous rice aroma-enhancing granule and preparation method thereof Download PDFInfo
- Publication number
- CN113693276A CN113693276A CN202111032803.1A CN202111032803A CN113693276A CN 113693276 A CN113693276 A CN 113693276A CN 202111032803 A CN202111032803 A CN 202111032803A CN 113693276 A CN113693276 A CN 113693276A
- Authority
- CN
- China
- Prior art keywords
- powder
- grains
- distillers
- particles
- fermented
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 37
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 37
- 235000009566 rice Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000008187 granular material Substances 0.000 title claims description 22
- 239000000843 powder Substances 0.000 claims abstract description 162
- 235000013339 cereals Nutrition 0.000 claims abstract description 98
- 235000019504 cigarettes Nutrition 0.000 claims abstract description 82
- 239000002245 particle Substances 0.000 claims abstract description 82
- 241000196324 Embryophyta Species 0.000 claims abstract description 29
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 25
- 239000011230 binding agent Substances 0.000 claims abstract description 23
- 239000000945 filler Substances 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000126 substance Substances 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 235000009508 confectionery Nutrition 0.000 claims description 18
- 238000005469 granulation Methods 0.000 claims description 18
- 230000003179 granulation Effects 0.000 claims description 18
- 240000008042 Zea mays Species 0.000 claims description 17
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 17
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 16
- 235000005822 corn Nutrition 0.000 claims description 16
- 229920001285 xanthan gum Polymers 0.000 claims description 16
- 239000000230 xanthan gum Substances 0.000 claims description 16
- 235000010493 xanthan gum Nutrition 0.000 claims description 16
- 229940082509 xanthan gum Drugs 0.000 claims description 16
- 240000005979 Hordeum vulgare Species 0.000 claims description 15
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 15
- 229920002261 Corn starch Polymers 0.000 claims description 14
- 239000008120 corn starch Substances 0.000 claims description 14
- 238000012216 screening Methods 0.000 claims description 14
- 230000000813 microbial effect Effects 0.000 claims description 12
- 235000014101 wine Nutrition 0.000 claims description 12
- 240000003829 Sorghum propinquum Species 0.000 claims description 11
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 11
- 238000005516 engineering process Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 244000017020 Ipomoea batatas Species 0.000 claims description 10
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 10
- 239000005445 natural material Substances 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 9
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 9
- 240000006365 Vitis vinifera Species 0.000 claims description 9
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 235000021307 Triticum Nutrition 0.000 claims description 7
- 240000004246 Agave americana Species 0.000 claims description 6
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 6
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 6
- 235000007270 Gaultheria hispida Nutrition 0.000 claims description 6
- 240000003183 Manihot esculenta Species 0.000 claims description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- 240000005561 Musa balbisiana Species 0.000 claims description 6
- 235000009134 Myrica cerifera Nutrition 0.000 claims description 6
- 235000012851 Myrica pensylvanica Nutrition 0.000 claims description 6
- 244000183278 Nephelium litchi Species 0.000 claims description 6
- 235000018791 Cymbopogon nardus Nutrition 0.000 claims description 5
- 244000166675 Cymbopogon nardus Species 0.000 claims description 5
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 5
- 240000009088 Fragaria x ananassa Species 0.000 claims description 5
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 5
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 4
- 240000004922 Vigna radiata Species 0.000 claims description 4
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 4
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 229920001592 potato starch Polymers 0.000 claims description 4
- 208000003643 Callosities Diseases 0.000 claims description 3
- 206010020649 Hyperkeratosis Diseases 0.000 claims description 3
- 241000218231 Moraceae Species 0.000 claims description 3
- 240000000249 Morus alba Species 0.000 claims description 3
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 3
- 244000024215 Myrica gale Species 0.000 claims description 3
- 244000269152 Myrica pensylvanica Species 0.000 claims description 3
- 241000219094 Vitaceae Species 0.000 claims description 3
- 235000021015 bananas Nutrition 0.000 claims description 3
- 235000021021 grapes Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 244000005700 microbiome Species 0.000 claims description 3
- 235000021018 plums Nutrition 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 230000002708 enhancing effect Effects 0.000 claims 1
- 235000013312 flour Nutrition 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 45
- 235000002637 Nicotiana tabacum Nutrition 0.000 abstract description 25
- 238000004519 manufacturing process Methods 0.000 abstract description 11
- 239000000779 smoke Substances 0.000 abstract description 9
- 238000011156 evaluation Methods 0.000 abstract description 6
- 239000003337 fertilizer Substances 0.000 abstract description 4
- 230000002045 lasting effect Effects 0.000 abstract description 4
- 230000001953 sensory effect Effects 0.000 abstract description 4
- 241001465754 Metazoa Species 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000007794 irritation Effects 0.000 abstract description 3
- 244000061176 Nicotiana tabacum Species 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 31
- 241000208125 Nicotiana Species 0.000 description 24
- 239000000284 extract Substances 0.000 description 15
- 238000005485 electric heating Methods 0.000 description 14
- 239000011218 binary composite Substances 0.000 description 12
- 239000000686 essence Substances 0.000 description 10
- 235000020097 white wine Nutrition 0.000 description 10
- 230000000391 smoking effect Effects 0.000 description 6
- 240000007817 Olea europaea Species 0.000 description 5
- 241000209140 Triticum Species 0.000 description 5
- 108090000765 processed proteins & peptides Proteins 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 239000009429 Ginkgo biloba extract Substances 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 229940068052 ginkgo biloba extract Drugs 0.000 description 4
- 235000020686 ginkgo biloba extract Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000675108 Citrus tangerina Species 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- VMUXSMXIQBNMGZ-UHFFFAOYSA-N 3,4-dihydrocoumarin Chemical compound C1=CC=C2OC(=O)CCC2=C1 VMUXSMXIQBNMGZ-UHFFFAOYSA-N 0.000 description 2
- 235000005747 Carum carvi Nutrition 0.000 description 2
- 240000000467 Carum carvi Species 0.000 description 2
- 235000006679 Mentha X verticillata Nutrition 0.000 description 2
- 235000002899 Mentha suaveolens Nutrition 0.000 description 2
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 2
- 239000011324 bead Substances 0.000 description 2
- 238000005422 blasting Methods 0.000 description 2
- ULDHMXUKGWMISQ-UHFFFAOYSA-N carvone Chemical compound CC(=C)C1CC=C(C)C(=O)C1 ULDHMXUKGWMISQ-UHFFFAOYSA-N 0.000 description 2
- 239000011246 composite particle Substances 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- DMSHWWDRAYHEBS-UHFFFAOYSA-N dihydrocoumarin Natural products C1CC(=O)OC2=C1C=C(OC)C(OC)=C2 DMSHWWDRAYHEBS-UHFFFAOYSA-N 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000019991 rice wine Nutrition 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- 239000011206 ternary composite Substances 0.000 description 2
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 1
- 239000005973 Carvone Substances 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 235000015489 Emblica officinalis Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 206010022998 Irritability Diseases 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 240000009120 Phyllanthus emblica Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 238000003915 air pollution Methods 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- MLUCVPSAIODCQM-NSCUHMNNSA-N crotonaldehyde Chemical compound C\C=C\C=O MLUCVPSAIODCQM-NSCUHMNNSA-N 0.000 description 1
- MLUCVPSAIODCQM-UHFFFAOYSA-N crotonaldehyde Natural products CC=CC=O MLUCVPSAIODCQM-UHFFFAOYSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 239000003571 electronic cigarette Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003546 flue gas Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 231100000636 lethal dose Toxicity 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000000874 microwave-assisted extraction Methods 0.000 description 1
- 239000011707 mineral Substances 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
- 239000003895 organic fertilizer Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000010248 power generation Methods 0.000 description 1
- 238000011165 process development Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
- -1 yeast cells Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
- A24D3/00—Tobacco smoke filters, e.g. filter-tips, filtering inserts; Filters specially adapted for simulated smoking devices; Mouthpieces for cigars or cigarettes
- A24D3/02—Manufacture of tobacco smoke filters
- A24D3/0204—Preliminary operations before the filter rod forming process, e.g. crimping, blooming
- A24D3/0212—Applying additives to filter materials
- A24D3/0225—Applying additives to filter materials with solid additives, e.g. incorporation of a granular product
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
- A24D1/00—Cigars; Cigarettes
- A24D1/002—Cigars; Cigarettes with additives, e.g. for flavouring
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
- A24D3/00—Tobacco smoke filters, e.g. filter-tips, filtering inserts; Filters specially adapted for simulated smoking devices; Mouthpieces for cigars or cigarettes
- A24D3/04—Tobacco smoke filters characterised by their shape or structure
- A24D3/048—Tobacco smoke filters characterised by their shape or structure containing additives
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
- A24D3/00—Tobacco smoke filters, e.g. filter-tips, filtering inserts; Filters specially adapted for simulated smoking devices; Mouthpieces for cigars or cigarettes
- A24D3/06—Use of materials for tobacco smoke filters
- A24D3/061—Use of materials for tobacco smoke filters containing additives entrapped within capsules, sponge-like material or the like, for further release upon smoking
-
- 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
- C11B9/02—Recovery or refining of essential oils from raw materials
Abstract
The invention relates to fermented glutinous rice aroma-enhancing particles and a preparation method thereof, wherein the fermented glutinous rice aroma-enhancing particles are formed by mixing dried distiller's grain powder, a filling agent, a binding agent, fruit powder and plant powder; wherein, the dried distillers' grains powder accounts for 10-80 percent, the filling agent accounts for 0-70 percent, the binding agent accounts for 0-8 percent, the fruit powder accounts for 0-40 percent, and the plant powder accounts for 0-40 percent by weight. The invention has the beneficial effects that the fermented plant has strong special fermentation fragrance and lasting fragrance. Secondly, the cost of the tobacco particles can be reduced, and the fermented vinasse after alcohol is distilled out has low price in the market, and is mainly used for animal feed, chemical fertilizer and the like. The particle cost can be reduced when the particle is used for manufacturing the cigarette. The sensory evaluation of the fermented product particles in different proportions shows that the fermented product particles are added into the cigarette filter stick, so that the cigarette has special fermented fragrance, rich fragrance, reduced smoke irritation, and increased smoke flexibility and fineness.
Description
Technical Field
The invention belongs to the technical field of fermented glutinous rice aroma-enhancing granule formulas, and particularly relates to the technical field of fermented glutinous rice aroma-enhancing granules and a preparation method thereof.
Background
The traditional flavoring and feeding technology is to add spice to the cut tobacco section of cigarette production and spray the spice to the tobacco leaf group, and release or thermally crack the fragrant substances during burning and smoking, thereby improving the fragrance and taste of the cigarette. With the diversified development of the consumer market and the development of material technology, the fragrance carrying of cigarette auxiliary materials becomes an important research field, and the material fragrance carrying comprises new technologies of forming agent fragrance carrying in filter tow, dispersed fragrance carrying in filter tow, compound fragrance carrying particles in cavities, center line fragrance carrying, bead blasting fragrance carrying, forming paper or cigarette paper, aluminum foil fragrance carrying and the like. The material-carried aroma can be designed according to the volatilization temperature of the essence, and is beneficial supplement of traditional tobacco shred-carried aroma.
The essences used by the existing material-carried fragrance mainly comprise natural extract essences and synthetic essences, and the odor type is mostly a plurality of odor types such as mint fragrance, tobacco fragrance, fruit fragrance, flower fragrance, herb fragrance and the like. Patent No. CN107802025B, a preparation method of ginkgo biloba extract and application thereof in cigarettes, discloses a ginkgo biloba extract obtained by extracting fresh ginkgo biloba with ethanol solution by microwave extraction, mixing with fermented ginkgo biloba extract to obtain the ginkgo biloba extract which is used as an additive to be applied to cigarettes, and has harmonious cigarette fragrance and abundant cigarette fragrance. A preparation method and application of a tangerine extract with the patent number of CN106387987B, which discloses a method for extracting the tangerine extract by tangerine peel, so that the appearance and the color of reconstituted tobacco are more natural and uniform; meanwhile, the smoke is harmonious, the fragrance is enriched, the stimulation is reduced, the miscellaneous gas is reduced, the fragrance quality is improved, and the smoking taste is improved. The patent No. CN112931923A discloses a preparation method of a special molecular weight peptide Maillard intermediate and application of the special molecular weight peptide Maillard intermediate in tobacco essence, and discloses a special molecular weight peptide Maillard intermediate prepared by Maillard reaction of vegetable protein peptide and reducing sugar, and the special molecular weight peptide Maillard intermediate is added into cigarettes, so that the aroma amount and the aroma quality are obviously improved, the penetrability is strong, the characteristics of baking aroma and scorched aroma are obvious, and the smoke is sweet, soft and fine. Patent No. CN107987972A discloses a preparation method and application of an acacia flower extract, which can endow cigarettes with fragrance, flower fragrance, sweet fragrance and other fragrance notes, enrich the cigarette fragrance, improve the fragrance texture and improve the mouthfeel. The natural essence and the synthetic essence are well applied to the tobacco industry, are widely applied to the fields of bead blasting and electronic cigarettes, and broaden the fragrance types of the tobacco.
The conventional spice raw materials and essences are widely used in the industry, the fragrance is not distinctive enough, the price is high, for example, the prices of traditional orange peel spices, mint essences, fruit essences such as apple lemon and the like are all 3 to 20 ten thousand per ton, and the traditional spices cannot meet the requirements of the market on fragrance characterization and low cost.
The characteristic natural raw materials are an important field of cigarette fragrance carrying. The patent No. CN108323804A discloses Yunnan olive porous particles for cigarette filter sticks and application thereof, and discloses Yunnan olive serving as a raw material, Yunnan olive powder is obtained by pulping, superfine crushing, combined complex enzyme treatment and freeze drying, the Yunnan olive particles are prepared by taking fungal polysaccharide as an adhesive and spraying the mixture on the top of a fluidized bed, and the particles are applied to a cigarette composite filter stick, so that the content of phenol and crotonaldehyde in cigarette smoke can be effectively reduced, and the Yunnan olive porous particles have the dual effects of improving aroma enhancement and moisture retention. Patent No. CN110839944A discloses an acid-fragrant tobacco extract prepared by fermenting tobacco extract with black tea fungus, which has acid-fragrant property, and the acid-fragrant component in the acid-fragrant tobacco extract can effectively neutralize the stimulation of nicotine with high content to throat. The patent No. CN103689803B preparation of a coffee and natural plant powder composite particle and application in cigarette filter tip disclose one kind with coffee powder and natural plant powder, maize meal mixes the granulation according to certain proportion, and the evaluation shows, adds coffee and natural plant powder composite particle multiplicable cigarette flue gas aroma volume in the filter rod, improves aroma quality and harmony, reduces miscellaneous gas and irritability, increases sweet and moist sense, wholly promotes the inherent quality of cigarette. Materials with natural characteristics, such as the phyllanthus emblica, coffee and the like, which are applied to tobacco in a large quantity, increase the tobacco quality and endow the tobacco with unique flavor, are greatly successful, and the development of natural characteristic raw materials is found to become a development hotspot of cigarettes.
Distiller's grains, namely red distiller's grains, fermented grains, dregs and the like, are residues left after brewing rice, wheat, sorghum and the like. The distilled thin stillage contains fiber, protein, fat/oil, water, yeast cells, acetic acid and lactic acid, glycerol, minerals and other nutrients. China is a big country for alcohol production, and the vinasse is produced by about 1500 ten thousand tons each year (the solid content is 30%). The yield of the dry corn distillers dried grains with solubles (DDGS) is 450 ten thousand tons every year, and the method is mainly applied to the production of animal feed and organic fertilizer. However, in China, the use of a large amount of wet corn distillers 'grains is not reported, and the wet corn distillers' grains are only used in sporadic cases and occupy a very small proportion; the corn distillers grains (including DDGS imported from the United states) produced and consumed in China are mostly dry corn distillers grains. The drying cost of each ton of corn distillers grains is 300 yuan, the annual DDGS yield of 450 million tons in China is about 14 hundred million yuan. If the fertilizer can be directly utilized in a wet state, the huge cost for drying can be saved, and meanwhile, the nutrient loss and the air pollution caused by drying can be avoided.
With the increase of the production scale of edible wine and alcohol, the yield of the byproduct vinasse after wine making and fermentation is also increased, the vinasse in the traditional technology is mainly used as waste materials for preparing the fields of feed, fertilizer, power generation and the like, and the production additional value is low, so the vinasse is developed and utilized, the vinasse can be applied to the field of tobacco materials through formula research and development and technical process development, the vinasse becomes a characteristic natural material of tobacco, the economic value of the vinasse is improved, and the tobacco quality is increased and the tobacco has a characteristic flavor. The existing technology for utilizing vinasse in tobacco obtains vinasse extract through modern extraction equipment, the vinasse extract is applied to the tobacco, the extraction equipment is large in investment, the process is complex, the extraction loss is large, the production cost is increased, the vinasse extract is volatile, the fragrance is not lasting, and the like.
The vinasse has obvious characteristic fragrance of fermentation, is mellow and full in smell, and has comfortable and pleasant special fragrance. The cigarette can improve the overall sensory quality of the cigarette. The wine lees extract is applied to cigarette products by partial scientific researchers, and the patent number is CN111362434A, namely the wine aroma base for the cigarettes mainly comprises the wine lees extract, and discloses that the aroma base prepared by adding the Zimbabwe tobacco extract, the Carum carvi extract and dihydrocoumarin mainly comprises elegant wine aroma characteristics, improves the aroma quality and the aroma quality of the cigarettes, enriches the aroma, softens the smoke, improves the aftertaste and increases the sweet feeling of the cigarettes. However, the method involves the risk that the vapors of dihydrocoumarin present irritation to the skin, eyes and respiratory tract; the lethal dose of carvone in Carum carvi extract is only 0.34 g/kg and it causes the risk of heart rate slowing and blood pressure lowering. At present, no report that vinasse and harmless natural plants are directly prepared into flavor particles and applied to cigarette filter sticks is available.
Disclosure of Invention
The invention provides two fermented glutinous rice aroma-enhancing particles and preparation methods thereof in order to solve the defects of the problems. The invention is realized by adopting the following technical scheme.
The invention relates to fermented glutinous rice aroma enhancement particles, which are formed by mixing dried wine lees powder, a filling agent, a binding agent, fruit powder and plant powder; wherein, the dried distillers' grains powder accounts for 10-80 percent, the filling agent accounts for 0-70 percent, the binding agent accounts for 0-8 percent, the fruit powder accounts for 0-40 percent, and the plant powder accounts for 0-40 percent by weight.
The dried distiller's grain powder is formed by selecting the following distiller's grain powders: the wine comprises agave distillers ' grains powder, grape distillers ' grains powder, waxberry distillers ' grains powder, banana distillers ' grains powder, litchi distillers ' grains powder, plum distillers ' grains powder, mulberry distillers ' grains powder, corn distillers ' grains powder, wheat distillers ' grains powder, barley distillers ' grains powder, highland barley distillers ' grains powder, buckwheat distillers ' grains powder, sorghum distillers ' grains powder, sweet potato distillers ' grains powder, rice distillers ' grains powder, glutinous rice distillers ' grains powder and sweet white spirit distillers ' grains powder.
The dried distiller's grains powder disclosed by the invention is powder with the water content of 0-50% and the mesh number of 1-1000 meshes.
The preparation method comprises the following steps:
step 1) performing microbial fermentation on a natural material by using a microbial fermentation technology, distilling out alcohol, drying the remaining distiller's grains (fermented glutinous rice) to the water content of 0-50%, and grinding into powder of 1-1000 meshes to obtain dried distiller's grains powder;
step 2) adding a filler, a binder, fruit powder and plant powder into the dried distiller's grains powder in proportion for granulation;
and 3) drying the particles until the moisture content is 0-30%, and screening to obtain the special fermented fragrant particles with the mesh number of 0-100 meshes.
The invention relates to fermented glutinous rice aroma enhancement particles, which are formed by mixing wet distillers' grains, a filler, a binder, fruit powder and plant powder; wherein, the wet distillers' grains account for 10-80% by weight, the filling agent accounts for 0-70%, the binder accounts for 0-8%, the fruit powder accounts for 0-40%, and the plant powder accounts for 0-40%.
The wet distiller's grains are formed by selecting the following distiller's grain powders: performing microbial fermentation on a natural material by using a microbial fermentation technology to obtain vinasse; the natural material is selected from the following substances: agave, grapes, waxberries, bananas, litchis, plums, mulberries, corns, wheat, barley, highland barley, buckwheat, sorghum, sweet potatoes, rice and glutinous rice.
The preparation method comprises the following steps:
step 1) mixing wet vinasse which is prepared by fermenting natural materials through microorganisms with a filler, a binder, fruit powder and plant powder in proportion;
and 2) drying the particles until the moisture content is 0-30%, and screening to obtain the special fermented fragrant particles with the mesh number of 0-100 meshes.
The filler is formed by selecting or combining the following substances: corn starch, cassava starch, mung bean starch and sweet potato starch.
The binder is selected from xanthan gum or guar gum; the fruit powder is selected from green plum powder, red date powder or strawberry powder; the plant powder is selected from rosemary powder or citronella grass powder.
The method comprises the steps of adding the special fermented flavor particles into a cigarette filter stick, wherein the adding amount is 10-200mg, and preparing the special fermented flavor particles into a binary or ternary multi-element composite filter stick and preparing the cigarette.
The invention has the beneficial effects that the fermented plant has strong special fermentation fragrance and lasting fragrance. Secondly, the cost of the tobacco particles can be reduced, and the fermented vinasse after alcohol is distilled out has low price in the market, and is mainly used for animal feed, chemical fertilizer and the like. The particle cost can be reduced when the particle is used for manufacturing the cigarette. The sensory evaluation of the fermented product particles in different proportions shows that the fermented product particles are added into the cigarette filter stick, so that the cigarette has special fermented fragrance, rich fragrance, reduced smoke irritation, and increased smoke flexibility and fineness.
The invention is further explained below with reference to the drawings and the detailed description.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
As shown in fig. 1. The invention relates to fermented glutinous rice aroma enhancement particles, which are formed by mixing dried wine lees powder, a filling agent, a binding agent, fruit powder and plant powder; wherein, the dried distillers' grains powder accounts for 10-80 percent, the filling agent accounts for 0-70 percent, the binding agent accounts for 0-8 percent, the fruit powder accounts for 0-40 percent, and the plant powder accounts for 0-40 percent by weight.
The dried distiller's grain powder is formed by selecting the following distiller's grain powders: the wine comprises agave distillers ' grains powder, grape distillers ' grains powder, waxberry distillers ' grains powder, banana distillers ' grains powder, litchi distillers ' grains powder, plum distillers ' grains powder, mulberry distillers ' grains powder, corn distillers ' grains powder, wheat distillers ' grains powder, barley distillers ' grains powder, highland barley distillers ' grains powder, buckwheat distillers ' grains powder, sorghum distillers ' grains powder, sweet potato distillers ' grains powder, rice distillers ' grains powder, glutinous rice distillers ' grains powder and sweet white spirit distillers ' grains powder.
The dried distiller's grains powder disclosed by the invention is powder with the water content of 0-50% and the mesh number of 1-1000 meshes.
The preparation method comprises the following steps:
step 1) performing microbial fermentation on a natural material by using a microbial fermentation technology, distilling out alcohol, drying the remaining distiller's grains (fermented glutinous rice) to the water content of 0-50%, and grinding into powder of 1-1000 meshes to obtain dried distiller's grains powder;
step 2) adding a filler, a binder, fruit powder and plant powder into the dried distiller's grains powder in proportion for granulation;
and 3) drying the particles until the moisture content is 0-30%, and screening to obtain the special fermented fragrant particles with the mesh number of 0-100 meshes.
The invention relates to fermented glutinous rice aroma enhancement particles, which are formed by mixing wet distillers' grains, a filler, a binder, fruit powder and plant powder; wherein, the wet distillers' grains account for 10-80% by weight, the filling agent accounts for 0-70%, the binder accounts for 0-8%, the fruit powder accounts for 0-40%, and the plant powder accounts for 0-40%.
The wet distiller's grains are formed by selecting the following distiller's grain powders: performing microbial fermentation on a natural material by using a microbial fermentation technology to obtain vinasse; the natural material is selected from the following substances: agave, grapes, waxberries, bananas, litchis, plums, mulberries, corns, wheat, barley, highland barley, buckwheat, sorghum, sweet potatoes, rice and glutinous rice.
The preparation method comprises the following steps:
step 1) mixing wet vinasse which is prepared by fermenting natural materials through microorganisms with a filler, a binder, fruit powder and plant powder in proportion;
and 2) drying the particles until the moisture content is 0-30%, and screening to obtain the special fermented fragrant particles with the mesh number of 0-100 meshes.
The filler is formed by selecting or combining the following substances: corn starch, cassava starch, mung bean starch and sweet potato starch.
The binder is selected from xanthan gum or guar gum; the fruit powder is selected from green plum powder, red date powder or strawberry powder; the plant powder is selected from rosemary powder or citronella grass powder.
The method comprises the steps of adding the special fermented flavor particles into a cigarette filter stick, wherein the adding amount is 10-200mg, and preparing the special fermented flavor particles into a binary or ternary multi-element composite filter stick and preparing the cigarette.
Example 1: 35% of undried wet glutinous rice wine lees, 35% of 150-mesh dry glutinous rice wine lees powder, 28% of cassava starch and 2% of xanthan gum are uniformly mixed, 30% of water is added into the mixture, the mixture is put into a swing granulator for granulation, the temperature of an electric heating drying box is 60 ℃, the mixture is dried until the water content is 15%, 20-40-mesh particles are screened to prepare sweet white wine particles, the sweet white wine particles are added into cigarette filter rods according to the dosage of 15 mg/cigarette to form binary composite filter rods, and cigarettes are prepared.
Example 2: 30% of 200-mesh dry highland barley vinasse powder, 38% of corn starch, 30% of cassava starch and 2% of xanthan gum are uniformly mixed, 60% of water is added into the mixture, the mixture is put into a swing granulator for granulation, the temperature of an electric heating drying box is 40 ℃, the mixture is dried until the water content is 18%, particles of 20-60 meshes are screened to prepare highland barley vinasse particles, the particles are added into a cigarette filter stick according to the dosage of 20 mg/cigarette to form a binary composite filter stick, and a cigarette is prepared.
Example 3: the production method comprises the following steps of adding 10% of 60-mesh dry corn vinasse powder, 70% of corn starch, 12% of green plum powder and 8% of xanthan gum into 50% of deionized water, uniformly mixing, putting into a swing granulator for granulation, drying at 50 ℃ in an electric heating drying box until the moisture content is 28%, screening 20-60-mesh granules, preparing corn vinasse granules, adding the granules into a cigarette filter stick at the dosage of 15 mg/cigarette to form a binary composite filter stick, and preparing the cigarette.
Example 4: 20% of 300-mesh dry sorghum vinasse powder, 48% of mung bean starch, 15% of rosemary powder, 15% of corn starch and 2% of xanthan gum are uniformly mixed, 46% of water is added into the mixture, the mixture is put into a swing granulator for granulation, the temperature of an electric heating drying box is 70 ℃, the mixture is dried until the water content is 19%, 20-30-mesh particles are screened to be prepared into sorghum vinasse particles, the particles are added into cigarette filter sticks according to the dosage of 100 mg/cigarette to form a ternary composite filter stick, and cigarettes are prepared.
Example 5: 68% of dry wine lees powder with 500 meshes, 27% of sweet potato starch, 3% of red date powder and 2% of xanthan gum are uniformly mixed, 40% of water is added into the mixture, the mixture is put into a swing granulator for granulation, the temperature of an electric heating drying box is 50 ℃, the mixture is dried until the water content is 22%, particles with 20 to 60 meshes are screened to prepare the grape lees particles, the particles are added into cigarette filter rods according to the dosage of 15 mg/cigarette to form binary composite filter rods, and cigarettes are prepared.
Example 6: 28% of wet sweet white wine vinasse, 70% of corn starch and 2% of guar gum are uniformly mixed and put into a swing granulator for granulation, the temperature of an electric heating drying box is 50 ℃, the mixture is dried until the moisture content is 11%, particles of 20 to 60 meshes are screened to prepare grape vinasse particles, the particles are added into cigarette filter rods according to the dosage of 15 mg/cigarette to form binary composite filter rods, and cigarettes are prepared.
Example 7: the production method comprises the following steps of uniformly mixing 38% of 200-mesh dry sweet white wine lees and 2% of corn starch and 60% of xanthan gum, adding 40% of water, putting the mixture into a swing granulator for granulation, drying the mixture to 14% of moisture at the temperature of 50 ℃ in an electric heating drying box, screening 20-60-mesh granules, preparing grape lees granules, adding the granules into a cigarette filter stick at the dosage of 15 mg/cigarette to form a binary composite filter stick, and preparing the cigarette.
Example 8: the preparation method comprises the following steps of uniformly mixing 38% of 200-mesh dry sweet white wine vinasse, 60% of corn starch and 2% of xanthan gum, adding 30% of water, putting the mixture into a swing granulator for granulation, drying the mixture to 10% of water at the temperature of 60 ℃ in an electric heating drying box, screening 20-40-mesh particles to prepare sweet white wine particles, adding the particles into a cigarette filter stick according to the dosage of 10 mg/cigarette to form a binary composite filter stick, and preparing the cigarette.
Example 9: the preparation method comprises the steps of uniformly mixing 48% of 200-mesh dry sweet white wine lees, 50% of corn starch and 2% of xanthan gum, adding 60% of water, putting the mixture into a swing granulator for granulation, drying the mixture to 8% of moisture at the temperature of 40 ℃ in an electric heating drying box, screening 20-60-mesh granules, preparing highland barley lees granules, adding the granules into a cigarette filter stick at the dosage of 20 mg/cigarette to form a binary composite filter stick, and preparing the cigarette.
Example 10: 68% of 200-mesh dry sweet white wine lees, 30% of corn starch and 2% of xanthan gum are added with 50% of deionized water and uniformly mixed, then the mixture is put into a swing granulator for granulation, the temperature of an electric heating drying box is 50 ℃, the mixture is dried until the water content is 30%, particles of 40-80 meshes are screened to prepare corn lees particles, the particles are added into cigarette filter rods according to the dosage of 50 mg/cigarette to form binary composite filter rods, and cigarettes are prepared.
Example 11: the preparation method comprises the following steps of uniformly mixing 48% of 200-mesh dry sorghum vinasse powder, 10% of corn starch, 40% of strawberry powder and 2% of xanthan gum, adding 46% of water, putting the mixture into a swing granulator for granulation, drying the mixture to 25% of water at the temperature of 70 ℃ in an electric heating drying box, screening 20-30-mesh granules, preparing sorghum vinasse granules, adding the granules into a cigarette filter stick at the dosage of 150 mg/cigarette to form a ternary composite filter stick, and preparing a cigarette.
Example 12: the production method comprises the following steps of uniformly mixing 48% of 200-mesh dry sweet white wine lees, 10% of corn starch, 40% of citronella grass powder and 2% of xanthan gum, adding 40% of water, putting the mixture into a swing granulator for granulation, drying the mixture to 20% of water at the temperature of 50 ℃ in an electric heating drying box, screening 50-mesh particles to 100-mesh particles, preparing grape lees particles, adding the particles into a cigarette filter stick at the dosage of 200 mg/cigarette to form a binary composite filter stick, and preparing the cigarette.
Example 13: the preparation method comprises the following steps of uniformly mixing 48% of 200-mesh dry sweet white wine lees, 10% of corn starch, 20% of strawberry powder, 20% of citronella grass powder and 2% of xanthan gum, putting the mixture into a swing granulator for granulation, drying the mixture to 12% of water at the temperature of 50 ℃ in an electric heating drying box, screening 20-60-mesh granules, preparing grape lees granules, adding the granules into a cigarette filter stick at the dosage of 15 mg/cigarette to form a binary composite filter stick, and preparing the cigarette.
Comparative example 1: 98% of cassava starch and 2% of xanthan gum are uniformly mixed, a proper amount of water is added, the mixture is put into a swing granulator for granulation, the temperature of an electric heating drying box is set to be 50 ℃, the mixture is dried until the water content is 12%, particles of 20 to 60 meshes are screened to prepare contrast particles, the particles are added into cigarette filter sticks according to the dosage of 15 mg/cigarette to form binary composite filter sticks, and cigarettes are prepared.
The following smoking tables were obtained by 7-person smoking panel smoking the particulate cigarettes prepared in the examples and comparative examples.
Suction evaluation meter
As a result: since the formulations of the present invention include numerical ranges, the examples are not exhaustive, and the above examples are only some examples. Sensory evaluation of the examples and the comparative examples shows that the granular cigarette added with the fermented vinasse has unique fragrance and harmonious fragrance and can make smoke exquisite and soft. The vinasse has lasting characteristic fragrance. And the wet distiller's grains are directly used for preparing the particles, and compared with the dried distiller's grain powder particles, the wet distiller's grain particles have richer fragrance and more sufficient fragrance amount. The screening of different types of vinasse particles shows that the wet sweet white spirit vinasse particles, the corn vinasse particles and the grape vinasse particles have more prominent performance in tobacco smoking evaluation and have larger improvement on the tobacco quality.
The above description is only a part of the specific embodiments of the present invention (the protection scope of the present invention includes the numerical range and other technical point range of the present invention), and the details or common sense of the known solutions are not described too much here. It should be noted that the above-mentioned embodiments do not limit the present invention in any way, and all technical solutions obtained by means of equivalent substitution or equivalent transformation for those skilled in the art are within the protection scope of the present invention. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (10)
1. The fermented glutinous rice aroma enhancement particles are characterized by being formed by mixing dried wine lees powder, a filling agent, a binding agent, fruit powder and plant powder; wherein, the dried distillers' grains powder accounts for 10-80 percent, the filling agent accounts for 0-70 percent, the binding agent accounts for 0-8 percent, the fruit powder accounts for 0-40 percent, and the plant powder accounts for 0-40 percent by weight.
2. The fermented glutinous rice flavoring granule according to claim 1, wherein the distiller's dried grain powder is formed by selecting one of the following distiller's dried grain powders: the wine comprises agave distillers ' grains powder, grape distillers ' grains powder, waxberry distillers ' grains powder, banana distillers ' grains powder, litchi distillers ' grains powder, plum distillers ' grains powder, mulberry distillers ' grains powder, corn distillers ' grains powder, wheat distillers ' grains powder, barley distillers ' grains powder, highland barley distillers ' grains powder, buckwheat distillers ' grains powder, sorghum distillers ' grains powder, sweet potato distillers ' grains powder, rice distillers ' grains powder, glutinous rice distillers ' grains powder and sweet white spirit distillers ' grains powder.
3. The fermented glutinous rice flavor-enhancing particle according to claim 1, wherein the distiller's dried grain powder is a powder with a water content of 0-50% and a mesh size of 1-1000 meshes.
4. A process for the preparation of flavouring granules for fermented glutinous rice according to claim 1, 2 or 3, characterized in that it comprises the following steps:
step 1) performing microbial fermentation on a natural material by using a microbial fermentation technology, distilling out alcohol, drying the remaining distiller's grains (fermented glutinous rice) to the water content of 0-50%, and grinding into powder of 1-1000 meshes to obtain dried distiller's grains powder;
step 2) adding a filler, a binder, fruit powder and plant powder into the dried distiller's grains powder in proportion for granulation;
and 3) drying the particles until the moisture content is 0-30%, and screening to obtain the special fermented fragrant particles with the mesh number of 0-100 meshes.
5. The fermented glutinous rice aroma enhancement particles are characterized by being formed by mixing wet fermented grains, a filling agent, a binding agent, fruit powder and plant powder; wherein, the wet distillers' grains account for 10-80% by weight, the filling agent accounts for 0-70%, the binder accounts for 0-8%, the fruit powder accounts for 0-40%, and the plant powder accounts for 0-40%.
6. The flavored fermented glutinous rice particles according to claim 1, wherein the wet distiller's grains are formed by selecting from the following distiller's grain flours: performing microbial fermentation on a natural material by using a microbial fermentation technology to obtain vinasse; the natural material is selected from the following substances: agave, grapes, waxberries, bananas, litchis, plums, mulberries, corns, wheat, barley, highland barley, buckwheat, sorghum, sweet potatoes, rice and glutinous rice.
7. A process for the preparation of flavouring granules for fermented glutinous rice according to claim 5 or 6, characterized in that it comprises the following steps:
step 1) mixing wet vinasse which is prepared by fermenting natural materials through microorganisms with a filler, a binder, fruit powder and plant powder in proportion;
and 2) drying the particles until the moisture content is 0-30%, and screening to obtain the special fermented fragrant particles with the mesh number of 0-100 meshes.
8. Flavor enhancing fermented glutinous rice particles according to claim 1 or 5, wherein the filler is formed by one or a combination of the following substances: corn starch, cassava starch, mung bean starch and sweet potato starch.
9. Flavored fermented glutinous rice particles according to claim 1 or 5, wherein said binding agent is alternatively constituted by xanthan gum or guar gum; the fruit powder is selected from green plum powder, red date powder or strawberry powder; the plant powder is selected from rosemary powder or citronella grass powder.
10. A use method of the fermented glutinous rice flavor-enhancing particles according to claim 1 or 5, characterized in that the method comprises the steps of adding the special fermented flavor particles into a cigarette filter stick, wherein the adding amount is 10-200mg, preparing a binary or ternary multi-element composite filter stick, and preparing cigarettes.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202111032803.1A CN113693276A (en) | 2021-09-03 | 2021-09-03 | Fermented glutinous rice aroma-enhancing granule and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202111032803.1A CN113693276A (en) | 2021-09-03 | 2021-09-03 | Fermented glutinous rice aroma-enhancing granule and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN113693276A true CN113693276A (en) | 2021-11-26 |
Family
ID=78659490
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202111032803.1A Pending CN113693276A (en) | 2021-09-03 | 2021-09-03 | Fermented glutinous rice aroma-enhancing granule and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN113693276A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115500541A (en) * | 2022-11-01 | 2022-12-23 | 云南中烟工业有限责任公司 | Preparation method and application of tobacco humectant derived from small molecules of vinasse |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103876285A (en) * | 2014-03-04 | 2014-06-25 | 湖南中烟工业有限责任公司 | Fragrance enhanced granular additive for filter sticks and preparation method and application thereof |
CN110959755A (en) * | 2019-12-26 | 2020-04-07 | 邳州市尕星医药技术服务有限公司 | Carrier or diluent for preparing premixed feed and preparation method thereof |
CN111362434A (en) * | 2020-03-27 | 2020-07-03 | 四川中烟工业有限责任公司 | Wine aroma base mainly prepared from vinasse extract and used for cigarettes |
CN112717890A (en) * | 2020-12-03 | 2021-04-30 | 云南中烟工业有限责任公司 | Baked fermented plant konjac glucomannan composite porous particle, preparation method and application thereof |
-
2021
- 2021-09-03 CN CN202111032803.1A patent/CN113693276A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103876285A (en) * | 2014-03-04 | 2014-06-25 | 湖南中烟工业有限责任公司 | Fragrance enhanced granular additive for filter sticks and preparation method and application thereof |
CN110959755A (en) * | 2019-12-26 | 2020-04-07 | 邳州市尕星医药技术服务有限公司 | Carrier or diluent for preparing premixed feed and preparation method thereof |
CN111362434A (en) * | 2020-03-27 | 2020-07-03 | 四川中烟工业有限责任公司 | Wine aroma base mainly prepared from vinasse extract and used for cigarettes |
CN112717890A (en) * | 2020-12-03 | 2021-04-30 | 云南中烟工业有限责任公司 | Baked fermented plant konjac glucomannan composite porous particle, preparation method and application thereof |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115500541A (en) * | 2022-11-01 | 2022-12-23 | 云南中烟工业有限责任公司 | Preparation method and application of tobacco humectant derived from small molecules of vinasse |
CN115500541B (en) * | 2022-11-01 | 2024-02-23 | 云南中烟工业有限责任公司 | Preparation method and application of tobacco humectant from distillers' grains small molecules |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101548797B (en) | Cigarette and preparation method thereof | |
CN105105318B (en) | Aroma brewing flavor for cigarettes and application thereof in improving smoking quality of cigarettes | |
CN106520380B (en) | Fruit extract and application | |
CN102816668B (en) | Method for preparing Fen-flavor liquor containing wholesome flavor ingredients | |
CN106554852A (en) | The preparation method of Fructus Fici extractum maillard reaction thing and its application in Medicated cigarette | |
CN101999751A (en) | Method for comprehensively utilizing burdock root in tobacco | |
CN113693276A (en) | Fermented glutinous rice aroma-enhancing granule and preparation method thereof | |
CN103704872B (en) | A kind of have reconstituted tobacco of fragrant and sweet style and uses thereof | |
CN107338149A (en) | A kind of glutinous fragrant distiller's yeast and its in preparation method | |
CN101322582B (en) | Pu'er raw tea alcohol-extracted extract and preparation and use thereof | |
CN109588774B (en) | Tea filter tip particles capable of prolonging aroma retention time and preparation method thereof | |
CN115011410B (en) | Schisandra chinensis branch spice, preparation method thereof and cigarette | |
CN110122921A (en) | A kind of preparation method of the quick-fried pearl of black tea | |
CN111362434A (en) | Wine aroma base mainly prepared from vinasse extract and used for cigarettes | |
CN101327041B (en) | Pu'er cooked tea alcohol extract and preparation and use thereof | |
CN105713784A (en) | Preparation technology of high-alcohol strong-flavor type flavor blending baijiu | |
CN106108105B (en) | A kind of method that stems of tobacco leaves prepares strong nut note essence | |
CN105212260A (en) | A kind of reconstituted tobacoo and cigarette products | |
CN110810831A (en) | An edible ferment prepared from herbal materials and five cereals, and its preparation method | |
CN112120271A (en) | Preparation of malt tobacco flavor and application of malt tobacco flavor in tobacco | |
CN105713781A (en) | Preparation technology of labile low-alcohol fen-flavor blending liquor | |
CN101322583B (en) | Mineral ether-extracted Pu'er raw tea extract and preparation and use thereof | |
CN110791387A (en) | Maillard reactant of bamboo fungus for cigarettes as well as preparation method and application of Maillard reactant | |
CN105296305B (en) | A kind of preparation method of bitter bamboo bamboo wine | |
CN109880727A (en) | A kind of preparation method of bamboo branch leaf flavoring agent |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |