CN113862081A - A compound extract used as cigar spice and its preparation method - Google Patents
A compound extract used as cigar spice and its preparation method Download PDFInfo
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- CN113862081A CN113862081A CN202111107787.8A CN202111107787A CN113862081A CN 113862081 A CN113862081 A CN 113862081A CN 202111107787 A CN202111107787 A CN 202111107787A CN 113862081 A CN113862081 A CN 113862081A
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- 235000019506 cigar Nutrition 0.000 title claims abstract description 53
- 239000000284 extract Substances 0.000 title claims abstract description 39
- 150000001875 compounds Chemical class 0.000 title claims abstract description 27
- 235000013599 spices Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title description 10
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 99
- 239000000843 powder Substances 0.000 claims abstract description 48
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 46
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 29
- 235000012907 honey Nutrition 0.000 claims abstract description 24
- 240000007154 Coffea arabica Species 0.000 claims abstract description 23
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 23
- 235000019219 chocolate Nutrition 0.000 claims abstract description 23
- 235000016213 coffee Nutrition 0.000 claims abstract description 23
- 235000013353 coffee beverage Nutrition 0.000 claims abstract description 23
- 239000000796 flavoring agent Substances 0.000 claims abstract description 23
- 235000019634 flavors Nutrition 0.000 claims abstract description 21
- 239000002131 composite material Substances 0.000 claims abstract description 18
- 238000004821 distillation Methods 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000011430 Malus pumila Nutrition 0.000 claims abstract description 9
- 235000015103 Malus silvestris Nutrition 0.000 claims abstract description 9
- 244000290333 Vanilla fragrans Species 0.000 claims abstract description 8
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 8
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 8
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 6
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 6
- 239000000243 solution Substances 0.000 claims description 27
- 239000000203 mixture Substances 0.000 claims description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 17
- 239000011812 mixed powder Substances 0.000 claims description 16
- 239000011259 mixed solution Substances 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 13
- 239000004278 EU approved seasoning Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 241000220225 Malus Species 0.000 claims description 5
- 235000013355 food flavoring agent Nutrition 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 8
- 239000002904 solvent Substances 0.000 abstract description 6
- 241000196324 Embryophyta Species 0.000 abstract description 4
- 239000012535 impurity Substances 0.000 abstract description 3
- 244000141359 Malus pumila Species 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000006029 Prunus persica var nucipersica Nutrition 0.000 description 3
- 244000017714 Prunus persica var. nucipersica Species 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 244000061176 Nicotiana tabacum Species 0.000 description 2
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 2
- 235000019504 cigarettes Nutrition 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019505 tobacco product Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/025—Recovery by solvent extraction
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/302—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances by natural substances obtained from animals or plants
-
- 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
- C11B9/0003—Compounds of unspecified constitution defined by the chemical reaction for their preparation
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- General Chemical & Material Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Toxicology (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of cigar spices, in particular to a compound extract used as cigar spice, which comprises the following components in parts by weight: 60-100 parts of chocolate, 80-120 parts of coffee, 30-60 parts of cocoa, 12-18 parts of plum powder, 6-8 parts of blackberry powder, 5-8 parts of honey and 10-20 parts of seasoning, wherein the raw materials are mixed and then extracted by propylene glycol solution, the seasoning is one or more of honey peach, vanilla or apple, and the mass part of the propylene glycol solution is 4-6 times of the total mass part of the compound; the composite extract of the cigar spice disclosed by the invention is aromatic in taste and flavor, is extracted from natural plants, is more green and healthy, is more easily favored by cigar consumers, and is extracted by a high-temperature distillation method, so that the extracted composite extract is purer, does not contain impurities and solvents, and is purer in taste of cigars.
Description
Technical Field
The invention relates to the technical field of cigar spices, in particular to a composite extract used as cigar spice and a preparation method thereof.
Background
Cigars are a special tobacco product made of dried and fermented tobacco, which is smoked on one end and smoked hoots on the other end to produce smoke and emit the natural tobacco aroma.
With the increasing health concern of cigar consumers, the selection of a proper compound extract as banana to be added into cigars is an effective way for cigar flavor compensation, and has an important effect on improving the quality of cigars. Meanwhile, the existing cigar spice has poor taste and flavor and insufficient aroma, is not extracted from natural plants, is not healthy enough, and limits the development of cigar products and industries. Therefore, the composite extract used as the cigar spice and the preparation method thereof are provided, and the method has important significance for improving the low aroma, insufficient taste and flavor of the cigar spice and improving the cigar quality.
Disclosure of Invention
In view of the above, the present invention provides a composite extract for cigar flavor and a preparation method thereof.
The technical scheme of the invention is realized as follows:
the invention provides a composite extract used as cigar spice, which is prepared by extracting a compound, wherein the compound comprises the following components in parts by weight: 60-100 parts of chocolate, 80-120 parts of coffee, 30-60 parts of cocoa, 12-18 parts of plum powder, 6-8 parts of blackberry powder, 5-8 parts of honey and 10-20 parts of seasoning, wherein the raw materials are extracted by propylene glycol solution after being mixed according to the parts by mass.
Preferably, the flavoring is one or more of peach, vanilla or apple.
Preferably, the mass part of the propylene glycol solution is 4-6 times of the total mass part of the compound.
A method for preparing a complex extract for cigar flavor, comprising the steps of:
s1, weighing 60-100 parts of chocolate, 80-120 parts of coffee, 30-60 parts of cocoa, 12-18 parts of plum powder, 6-8 parts of blackberry powder, 5-8 parts of honey, 10-20 parts of seasoning and 4-6 times of propylene glycol solution in parts by mass of the total compound;
s2, further grinding the chocolate, the coffee and the cocoa by a grinder to obtain mixed powder;
s3, mixing the honey and the seasonings, crushing and mixing the mixture by a crusher, and squeezing the mixture into juice to obtain mixed juice;
s4, adding the mixed powder and the mixed juice into a propylene glycol solution, mixing and stirring at 8-10 ℃, then adding the plum powder and the blackberry powder, and continuing stirring to obtain a mixed solution;
s5, adding the mixed solution into a distillation kettle, heating to 120-130 ℃ for distillation, rapidly cooling the distilled steam through a cooling pipe, and cooling to obtain a distilled mixture;
and S6, filtering the distilled mixture through a multi-stage filter to obtain the compound extract.
Preferably, the seasoning in S3 is one or more of honey peach, vanilla or apple.
Preferably, in the step S2, the chocolate, coffee and cocoa are ground to 40-60 meshes by a grinder.
Preferably, the mixed powder and the mixed juice are added into a propylene glycol solution, mixed and stirred for 20-30min, and then the plum powder and the blackberry powder are added and stirred continuously for 10-20min to obtain a mixed solution.
Preferably, in the step S5, the distillation time is 130-150 min.
Compared with the prior art, the invention has the beneficial effects that:
1. the compound extract of the cigar spice prepared by the invention has strong taste and flavor, is extracted from natural plants, is more green and healthy, and is easier to be favored by cigar consumers.
2. According to the invention, the cigar spice is more fully extracted by scientifically compounding various spice raw material combinations and adopting the propylene glycol as an extraction solvent in combination with a high-temperature distillation process, so that the extracted composite extract is more pure, impurities are fully reduced, no solvent residue is left, and the composite extract is applied to the cigar as the spice so that the cigar has a purer taste.
Detailed Description
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.
The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.
Example 1
A composite extract used as cigar spice comprises the following components in parts by weight: 60 parts of chocolate, 80 parts of coffee, 30 parts of cocoa, 12 parts of smoked plum powder, 6 parts of blackberry powder, 5 parts of honey and 10 parts of seasoning, wherein the seasoning is honey peach, the raw materials in parts by mass are mixed and then extracted by propylene glycol solution, and the parts by mass of the propylene glycol solution is 4 times of the total parts by mass of the compound.
A method for preparing a complex extract for cigar flavor, comprising the steps of:
s1, weighing the following raw materials, namely 60 parts of chocolate, 80 parts of coffee, 30 parts of cocoa, 12 parts of plum powder, 6 parts of blackberry powder, 5 parts of honey, 10 parts of seasoning and 4 times of propylene glycol solution in parts by mass of the total compound;
s2, further grinding the chocolate, the coffee and the cocoa by a grinder to 40 meshes to obtain mixed powder;
s3, smashing and mixing honey and seasonings by a smashing machine, and squeezing into juice to obtain mixed juice, wherein the seasonings are nectarines;
s4, adding the mixed powder and the mixed juice into a propylene glycol solution, mixing and stirring at 8 ℃ for 20min, then adding the plum powder and the blackberry powder, and continuing stirring for 10min to obtain a mixed solution; the low-temperature premixing is carried out to promote the effects of increasing aroma and fixing fragrance and reduce the loss of fragrant substances;
s5, adding the mixed solution into a distillation kettle, heating to 120 ℃, distilling for 130min, rapidly cooling the distilled steam through a cooling pipe, and cooling to obtain a distilled mixture;
and S6, filtering the distilled mixture through a multi-stage filter to obtain the compound extract.
Example 2
A composite extract used as cigar spice comprises the following components in parts by weight: 80 parts of chocolate, 100 parts of coffee, 40 parts of cocoa, 15 parts of smoked plum powder, 7 parts of blackberry powder, 6 parts of honey and 15 parts of seasoning, wherein the seasoning is apple, the raw materials in parts by mass are mixed and then extracted by propylene glycol solution, and the parts by mass of the propylene glycol solution is 5 times of the total parts by mass of the compound.
A method for preparing a complex extract for cigar flavor, comprising the steps of:
s1, weighing 80 parts of chocolate, 100 parts of coffee, 40 parts of cocoa, 15 parts of plum powder, 7 parts of blackberry powder, 6 parts of honey, 15 parts of seasoning and 5 times of propylene glycol solution in parts by mass of the total compound;
s2, further grinding the chocolate, the coffee and the cocoa by a grinder to 50 meshes to obtain mixed powder;
s3, smashing and mixing honey and the flavoring by a crusher, and squeezing into juice to obtain mixed juice, wherein the flavoring is apple;
s4, adding the mixed powder and the mixed juice into a propylene glycol solution, mixing and stirring at 10 ℃ for 25min, then adding the plum powder and the blackberry powder, and continuing stirring for 15min to obtain a mixed solution; the low-temperature premixing is carried out to promote the effects of increasing aroma and fixing fragrance and reduce the loss of fragrant substances;
s5, adding the mixed solution into a distillation kettle, heating to 130 ℃, distilling for 150min, rapidly cooling the distilled steam through a cooling pipe, and cooling to obtain a distilled mixture;
and S6, filtering the distilled mixture through a multi-stage filter to obtain the compound extract.
Example 3
A composite extract used as cigar spice comprises the following components in parts by weight: 100 parts of chocolate, 120 parts of coffee, 60 parts of cocoa, 18 parts of smoked plum powder, 8 parts of blackberry powder, 8 parts of honey and 20 parts of seasoning, wherein the seasoning is vanilla, the raw materials in parts by mass are mixed and then extracted by propylene glycol solution, and the parts by mass of the propylene glycol solution is 6 times of the total parts by mass of the compound.
A method for preparing a complex extract for cigar flavor, comprising the steps of:
s1, weighing the following raw materials, namely 100 parts of chocolate, 120 parts of coffee, 60 parts of cocoa, 18 parts of plum powder, 8 parts of blackberry powder, 8 parts of honey, 20 parts of seasoning and 6 times of propylene glycol solution in parts by mass of the total compound;
s2, further grinding the chocolate, the coffee and the cocoa by a grinder to 60 meshes to obtain mixed powder;
s3, smashing and mixing honey and seasonings by a smashing machine, and squeezing into juice to obtain mixed juice, wherein the seasonings are vanilla;
s4, adding the mixed powder and the mixed juice into a propylene glycol solution, mixing and stirring at 9 ℃ for 30min, then adding the plum powder and the blackberry powder, and continuing stirring for 20min to obtain a mixed solution; the low-temperature premixing is carried out to promote the effects of increasing aroma and fixing fragrance and reduce the loss of fragrant substances;
s5, adding the mixed solution into a distillation kettle, heating to 125 ℃, distilling for 140min, rapidly cooling the distilled steam through a cooling pipe, and cooling to obtain a distilled mixture;
and S6, filtering the distilled mixture through a multi-stage filter to obtain the compound extract.
Example 4
A composite extract used as cigar spice comprises the following components in parts by weight: 90 parts of chocolate, 110 parts of coffee, 50 parts of cocoa, 16 parts of smoked plum powder, 7 parts of blackberry powder, 7 parts of honey and 18 parts of seasoning, wherein the seasoning is prepared by mixing the raw materials in parts by mass and extracting the mixture by using a propylene glycol solution, and the parts by mass of the propylene glycol solution is 5 times of the total parts by mass of the compound.
A method for preparing a complex extract for cigar flavor, comprising the steps of:
s1, weighing 90 parts of chocolate, 110 parts of coffee, 50 parts of cocoa, 16 parts of plum powder, 7 parts of blackberry powder, 7 parts of honey, 18 parts of seasoning and taking propylene glycol solution which is 5 times of the total parts by mass of the compound;
s2, further grinding the chocolate, the coffee and the cocoa by a grinder to 60 meshes to obtain mixed powder;
s3, smashing and mixing honey and seasonings by a smashing machine, and squeezing into juice to obtain mixed juice, wherein the seasonings are nectarine and apple;
s4, adding the mixed powder and the mixed juice into a propylene glycol solution, mixing and stirring at 9 ℃ for 28min, then adding the plum powder and the blackberry powder, and continuing stirring for 18min to obtain a mixed solution; the low-temperature premixing is carried out to promote the functions of increasing aroma and fixing aroma and reduce the loss of aroma substances.
S5, adding the mixed solution into a distillation kettle, heating to 125 ℃, distilling for 140min, rapidly cooling the distilled steam through a cooling pipe, and cooling to obtain a distilled mixture;
and S6, filtering the distilled mixture through a multi-stage filter to obtain the compound extract.
Comparative example 1
The formulation of the complex extract for cigar flavor and the preparation method according to example 4 are distinguished by: the compound comprises the following components in parts by weight: 30 parts of chocolate, 150 parts of coffee, 80 parts of cocoa, 16 parts of plum powder, 7 parts of blackberry powder, 7 parts of honey and 18 parts of seasoning, and the rest is the same as the example 4.
Comparative example 2
The formulation and preparation of the complex extract for cigar flavor according to example 4, with the difference that: the compound comprises the following components in parts by weight: 90 parts of chocolate, 110 parts of coffee, 50 parts of cocoa, 25 parts of plum powder, 10 parts of blackberry powder, 10 parts of honey and 25 parts of seasoning, and the rest is the same as example 4.
Comparative example 3
The formulation of the complex extract for cigar flavor and the preparation method according to example 4 are distinguished by: the preparation method is different, in S4, directly mixing the mixed powder, the mixed juice, the propylene glycol solution, the plum powder and the blackberry powder, and stirring and mixing at the normal temperature of 27 ℃ for 46 min.
Comparative example 4
The formulation and preparation method of the complex extract for cigar flavor according to example 4 were different in that ethanol was used instead of propylene glycol, and distilled at S5 for 140min while heating to 65 ℃.
The prepared cigar flavor mixture prepared according to the above examples and comparative examples was added to cigar leaves in an amount of 0.3% by weight of the cigar leaves, the bags were sealed, dried at a constant temperature of 90 ℃ for 30min, rolled into cigar cigarettes, smoothed at 50% humidity for 2 days by professionals according to GB5606.4-2005 part 4 of cigarettes: sensory technical requirements "were evaluated, and the results are shown in the following tables 1 to 2:
TABLE 1 Scoring standards for the respective indices
TABLE 2 sensory evaluation results of Complex extracts for different cigar flavors
The above table shows that the composite extract of the cigar spice has various tastes and flavors, including nectarine, apple, vanilla and combination thereof, is extracted from natural plants, is more green and healthy, is more easily favored by cigar consumers, is extracted by taking propylene glycol as an extraction solvent and combining a high-temperature distillation process, is more pure, reduces impurities and does not contain a solvent, and has the advantages of strong fragrance, good smoke harmony, low irritation to throat, high comfort and less overall miscellaneous gas, so that the cigar has purer taste. In comparative examples 1-4, the ratio of each spice to the flavoring agent and different extraction process conditions are changed, so that the quality of the whole spice for preparing the cigars is obviously influenced, and the invention shows that the cigar spice is more fully extracted by scientifically compounding various spice raw material combinations and adopting propylene glycol as an extraction solvent in combination with a high-temperature distillation process, so that the extracted composite extract is more pure.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (8)
1. The composite extract used as the cigar spice is characterized by being prepared by extracting a composite, wherein the composite comprises the following components in parts by weight: 60-100 parts of chocolate, 80-120 parts of coffee, 30-60 parts of cocoa, 12-18 parts of plum powder, 6-8 parts of blackberry powder, 5-8 parts of honey and 10-20 parts of seasoning, wherein the raw materials are mixed according to the parts by mass and then extracted by propylene glycol solution.
2. The composite extract as cigar flavor as claimed in claim 1, wherein the flavoring is one or more of peach, vanilla or apple in combination.
3. The complex extract as cigar flavor as claimed in claim 1, wherein the mass part of the propylene glycol solution is 4-6 times of the total mass part of the complex.
4. A method of preparing a complex extract as a cigar flavor according to any one of claims 1 to 3, comprising the steps of:
s1, weighing 60-100 parts of chocolate, 80-120 parts of coffee, 30-60 parts of cocoa, 12-18 parts of plum powder, 6-8 parts of blackberry powder, 5-8 parts of honey, 10-20 parts of seasoning and 4-6 times of propylene glycol solution in parts by mass of the total compound;
s2, further grinding the chocolate, the coffee and the cocoa by a grinder to obtain mixed powder;
s3, mixing the honey and the seasonings, crushing and mixing the mixture by a crusher, and squeezing the mixture into juice to obtain mixed juice;
s4, adding the mixed powder and the mixed juice into a propylene glycol solution, mixing and stirring at 8-10 ℃, then adding the plum powder and the blackberry powder, and continuing stirring to obtain a mixed solution;
s5, adding the mixed solution into a distillation kettle, heating to 120-130 ℃ for distillation, rapidly cooling the distilled steam through a cooling pipe, and cooling to obtain a distilled mixture;
and S6, filtering the distilled mixture through a multi-stage filter to obtain the compound extract.
5. The method as claimed in claim 4, wherein the flavoring agent in S3 is one or more of peach, vanilla or apple.
6. The method of claim 4, wherein in the step S2, the chocolate, coffee and cocoa are ground into mixed powder of 40-60 mesh by a grinder.
7. The method of claim 4, wherein in the step S4, the mixed powder and the mixed juice are added into propylene glycol solution, and the mixture is stirred for 20-30min, and then the plum powder and the blackberry powder are added and the mixture is stirred for 10-20min to obtain a mixed solution.
8. The method of claim 4, wherein the distillation time of S5 is 130-150 min.
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| CN202111107787.8A CN113862081B (en) | 2021-09-22 | 2021-09-22 | Composite extract for cigar spice and preparation method thereof |
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| CN202111107787.8A CN113862081B (en) | 2021-09-22 | 2021-09-22 | Composite extract for cigar spice and preparation method thereof |
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| CN106967508A (en) * | 2017-03-31 | 2017-07-21 | 武汉黄鹤楼香精香料有限公司 | A kind of Chocolate Coffee mixing odor type essence wrapped up in for recombination tobacco leaf in clothing and preparation method thereof |
| CN108795574A (en) * | 2018-07-13 | 2018-11-13 | 云南拓宝科技有限公司 | A kind of preparation method for the structuring tobacco flavor particle being suitable for heating the cigarette that do not burn |
| CN109628230A (en) * | 2019-02-20 | 2019-04-16 | 上海烟草集团有限责任公司 | A kind of preparation method and application of natural tobacco aromaticss |
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