CN114098141A - Electronic atomized liquid containing borneol plant components and preparation method thereof - Google Patents
Electronic atomized liquid containing borneol plant components and preparation method thereof Download PDFInfo
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Abstract
The invention relates to an electronic atomized liquid containing borneol plant components and a preparation method thereof, belonging to the technical field of electronic atomized liquids. An electronic atomized liquid rich and durable in mouth feel comprises the following components: the edible essence is characterized by being prepared from plant natural spices, wherein the plant natural spices contain borneol plant essential oil; the plant natural perfume also contains fruit essential oil or cigarette light component, and also contains radix aucklandiae essential oil. The electronic atomization liquid is added with natural borneol plant components, has an excitation effect on central nerves, brings joyful feeling and satisfaction to people, is beneficial to reducing the dependence on nicotine, can integrate strong fruit fragrance, wood fragrance and tobacco fragrance through fermentation and aging processes, has rich and lasting fragrance, cool and refreshing mouthfeel and excellent smoking experience.
Description
Technical Field
The invention relates to the technical field of electronic atomized liquid, in particular to electronic atomized liquid containing borneol plant components and a preparation method thereof.
Background
With the enhancement of health consciousness of people, the traditional cigarette is gradually replaced by new products such as an electronic atomizer, a cigarette which is not heated to burn and the like because a large amount of toxic substances such as tar, smoke and the like are generated in the heating and burning process. The electronic atomization liquid is atomized to form aerosol by heating, so that the harmfulness of the cigarette is greatly reduced compared with that of the traditional cigarette. In order to obtain higher flavor fidelity, the electronic atomized liquid is mostly prepared by adding essence, spice, nicotine or nicotine salt and the like to simulate the taste and the fragrance of cigarettes, so that a user can feel physiological pleasure, the dependence on nicotine can be increased, the electronic atomized liquid cannot be used as a replacement therapy to overcome smoking addiction, the influence on the human nervous system is caused in the past, and the risk of suffering from cardiovascular diseases such as hypertension and apoplexy is greatly increased.
On the other hand, although the currently marketed electronic atomized liquid has a plurality of varieties and tastes, the source, the composition and the release behavior of the aroma substances are different from those of cigarettes, so that the sensory effect of the electronic atomized liquid is greatly different from that of the traditional cigarette smoking, and the pursuit of consumers for natural feeling and smoking quality cannot be met particularly in the aspects of smoke characteristics, aroma style, comfort level and the like.
The traditional cigarette has complex aroma components, the flavor composition prepared manually is difficult to restore the real cigarette aroma, the product of the synthetic spice has obvious chemical smell, simple aroma structure, numerous tastes but low discrimination, single smoking experience and the phenomenon of uneven aroma release often generated when an electronic atomization device is heated. While the natural perfume extracted from the plant is difficult to purify, and the generated odor is not lasting, it is difficult to generate satisfaction and pleasure to consumers. If the composite flavoring is adopted, the problems of poor harmony, unstable flavor and the like are easy to occur, the release behaviors of the flavor components from different sources are inconsistent, the synchronous delivery of the plant flavor and the endogenous flavor components of the tobacco is difficult to realize, and the phenomenon of flavor separation or covering can occur in the smoking process.
In the development of electronic atomized liquid, how to make the smoking taste more abundant and lasting through reasonable formula and preparation process, satisfy the pleasant smoking experience of consumers, and simultaneously can alleviate the dependence on nicotine and reduce health risks is still the subject of intensive research.
Disclosure of Invention
Aiming at the technical problems, the invention provides the electronic atomized liquid containing the plant components of the borneol, which brings joyful feeling and satisfaction to people by utilizing the special spicy and exciting effects of the borneol, is favorable for reducing the dependence on nicotine, can integrate strong fruit fragrance, wood fragrance and tobacco fragrance through fermentation and aging processes, has rich and lasting fragrance, cool and comfortable mouthfeel and has excellent smoking experience.
The above object of the present invention is achieved by the following technical solutions:
an electronic atomized liquid containing borneol plant components comprises the following components: the edible essence is prepared from plant natural spices, and the plant natural spices contain borneol plant essential oil. .
The borneol incense is a traditional spice and medicinal materials, is originally derived from resin produced by borneol incense trees, has cool and fragrant smell, can induce resuscitation and refresh mind, remove nebula and improve eyesight, clear heat and remove toxicity, and has the effects of resisting bacteria, diminishing inflammation, bidirectionally regulating a central nervous system, protecting heart and brain organ tissues and the like. Modern borneol is generally white or semitransparent crystal, also called borneol, borneol and the like, and can be divided into natural borneol and synthetic borneol according to the production mode. Borneol (C) in natural borneol10H18O) content is higher than that of synthetic borneol, and the synthetic borneol can generate more isoborneol harmful to human bodies due to technical problems of the process, so that the extraction from plants is still the only method for producing high-purity natural borneol at present.
In the prior art (such as the invention with the application number of CN202110967658. X), borneol is directly compounded with a plurality of essence and spice as a flavor additive to improve the flavor of tobacco tar, but the flavor has simple structure and obvious chemical smell, and the spice added independently is easy to generate the problems of nonuniform aroma release or aroma separation and the like. The flavor substance of the invention takes borneol plant essential oil as the main raw material, and tobacco refined substance is added, thus not only enhancing the original fragrance of tobacco, but also enriching the smoking taste. The borneol plant essential oil contains various aromatic compounds such as monoterpene, sesquiterpene, triterpenes and the like besides borneol. The borneol essential oil from different plant sources also has differences in chemical composition and fragrance.
Preferably, the borneol plant essential oil used in the present invention is extracted from at least one of plants of the families of campholaceae, cinnamomum camphora or blumea of compositae.
Dipterocarpaceae (Dipterocarpaceae Blume) plants are native to southeast Asia, mostly have aromatic resin, and are the main raw materials of traditional borneol incense. However, in recent years, due to the lack of resources, various campholaceae plants are listed as endangered protective species, and the natural borneol in the market is mainly extracted from Cinnamomum camphora (Cinnamomum camphora). Compositae plant Blumea balsamifera (Blumea balsamifera (L.) DC.)
Further preferably, the borneol plant essential oil of the invention is a branch and leaf extract of Cinnamomum camphora (lin) Presl), Cinnamomum camphora (Gamble) n.chao ex h.w.li) or Cinnamomum burmanii (Nees et t.nees) Blume, belonging to Cinnamomum genus.
The fresh branches and leaves of cinnamomum camphora are rich in volatile oil, the oil mainly contains oxygenated terpenoids, wherein the content of d-borneol is high, and the oil also contains 1, 8-cineole, linalool, camphor, alpha-terpineol, beta-terpineol, terpene-4-alcohol, nerolidol, beta-cineole, guaiol and the like. In addition, the volatile oil also contains various monoterpene and sesquiterpene components, as well as safrole, alpha-isosafrole, bornyl acetate, terpinyl acetate, vanillyl acetate, methyl eugenol, methyl isoeugenol, neryl acetate, etc.
The borneol camphor wood oil extracted from the camphor tree leaves has cool and pungent smell, is fragrant and pleasant, has the effects of refreshing mind and inducing resuscitation and has a bidirectional regulating effect on central nervous system oil. The low concentration nicotine can excite central nerve, and the high concentration nicotine shows inhibition effect, so that the long-term nicotine smoking can generate dependence and stimulate peripheral vasoconstriction, and the phenomena of accelerated heartbeat, increased blood pressure, rapid respiration and the like occur, thereby increasing the risk of cardiovascular diseases such as hypertension, apoplexy and the like. Most nicotine addicts rely on nicotine to stimulate nerves to keep the users awake or excited, and relieve emotions such as anxiety and stress, and the borneol plant components added in the electronic atomized liquid can improve arousal, attention and reactivity of the users and reduce emotions such as anxiety and tension through exciting and inhibiting effects on the central nervous system, so that satisfaction is generated, and meanwhile, the borneol plant components also have the effects of resisting inflammation, easing pain, resisting bacteria and the like, and also have the effect of relieving common sore throat and the like. Therefore, the electronic atomized liquid has certain addiction-relieving property, can reduce or avoid the addition of nicotine, is beneficial to reducing the dependence on nicotine of users and reducing the health risks of cardiovascular diseases and the like.
Preferably, the plant natural perfume of the invention also contains fruit essential oil and/or cigarette light component.
Preferably, the fruit essential oil is one or more of hawthorn tincture, dark plum tincture, grapefruit oil, bergamot oil, lemon extract, tangerine oil, sweet orange essential oil, lime essential oil, bitter orange essential oil, sweet orange peel extract, fragrant orange peel oil, high-power natural apple spice, plum extract and pineapple extract.
Preferably, the plant natural spice of the invention also comprises costus essential oil.
Further preferably, the costus root essential oil is one or more of patchouli oil, costus root oil, bay oil, spikenard oil, wintergreen essential oil, cedar wood essential oil, sandalwood oil, storax oil, balsam fir oil, cajeput oil, vetiver essential oil and iris oil.
Natural and rich tobacco fragrance and plant fragrance are difficult to restore through blending of synthetic spices, and the smoking experience is influenced due to single fragrance structure or excessive essence odor. The plant spice with different characteristic scents is added, so that the plant spice has complementary effect, is synergistic in aroma enhancement and is rich in taste. The cigarette fragrance light components and the fruit fragrance essential oil are mostly micromolecular compounds with strong volatility, the fragrance is strong, the atomized cigarette fragrance light components and the fruit fragrance essential oil are instantly full of nasal cavities and oral cavities, the smoke fragrance light components and the fruit fragrance essential oil can be released at the same time to bring strong physiological pleasure, the fragrance duration is short, the retention time of aromatic substances of the borneol plant essential oil in the oral cavity is longer, pleasant cool mouthfeel can be felt among throats after the fruit fragrance is faded away, the main components contained in the costustoot essential oil are high in boiling point and low in volatility, the fragrance penetrates all the time after atomization, the aftertaste is long, and the atomization is fresh and elegant.
Preferably, the content of the edible essence in the electronic atomization liquid is 3-6 wt%.
Preferably, the electronic atomization liquid also contains a sweetening agent, and the sweetening agent is neotame and/or sucralose.
The sweet taste of neotame and sucralose is natural and pleasant, the high temperature resistance is good, the condition of carbon deposit and core paste is not easy to occur, and better smoking experience can be ensured.
Further preferably, the content of the sweetener in the electronic atomization liquid is 0.2-0.7 wt%.
Further preferably, the sweetener provided by the invention is a compound sweetener mixed with neotame and sucralose according to the mass ratio of 1 (2.5-3).
Preferably, the light components of the cigarette fragrance are prepared by taking waste and inferior tobacco stems and tobacco leaves as raw materials through alkali pretreatment, fermentation and molecular distillation.
The waste and inferior tobacco stems and tobacco leaves are renewable organic resources, the lignin components in the waste and inferior tobacco stems and tobacco leaves prevent cellulose from contacting cellulase, so that difficulty is caused in secondary utilization, the lignin in the raw materials can be removed after alkaline pretreatment, the accessibility of the enzyme and a substrate is promoted, and full fermentation is facilitated. Meanwhile, alcohol substances such as ethanol and the like generated by fermentation are compounded with the plant natural perfume to generate more fragrant components through esterification, condensation and other reactions, so that the fragrance is richer and fuller. The fermented product also contains a small amount of nicotine, so that the fermented product has good addiction-relieving property, can meet the pursuit of consumers for throat feeling, and meanwhile, the borneol plant component also has the function of improving the excitability of the central nervous system, so that the brain generates pleasant feeling.
Preferably, the alkali pretreatment mode of the invention is as follows: adding waste tobacco stems and tobacco leaves into an alkali solution, uniformly stirring, heating for 2-5 hours, filtering, and washing with pure water to be neutral.
Preferably, the fermentation mode of the invention is as follows: mixing and fermenting the waste and inferior tobacco stems and tobacco leaves which are pretreated by alkali, water and aroma-producing yeast, and filtering to obtain the tobacco aroma fermentation liquor.
Further preferably, the use amounts of waste and inferior tobacco stems, tobacco leaves and purified water in the fermentation process are 1: (4-7) (w/v), the using amount of the aroma-producing yeast is 0.2-0.4 wt% of the waste tobacco stalks and the tobacco leaves, the fermentation temperature is 25-35 ℃, and the fermentation time is 10-15 days.
Preferably, the molecular distillation according to the invention is in particular: and (3) separating the cigarette aroma fermentation liquor through molecular distillation to obtain a cigarette aroma light component of the T distillation section, wherein the temperature T is 70-130 ℃.
The invention removes the zymophyte protein and other macromolecular substances which are not easy to atomize in the cigarette fragrance fermentation liquor through molecular distillation, reduces the possibility that the macromolecules escape along with the micromolecules in the distillation process, and simultaneously can reduce the miscellaneous gas and the irritation, so that the cigarette fragrance is purer and softer.
The invention also provides a preparation method of the electronic atomized liquid containing the borneol plant components, which comprises the following steps: aging plant natural perfume in a closed container, cooling and centrifuging the mixed solution, separating supernatant to obtain edible essence, and mixing with propylene glycol and glycerol to obtain electronic atomized liquid.
Different types of natural flavors, while having rich and natural aroma structures, are often not long lasting or can not be delivered in synchrony with tobacco endogenous aroma components and are poorly coordinated with each other, and aroma separation may occur. In the process, molecules in the borneol plant components, the tobacco fragrance light components, the fruit fragrance essential oil and the costustoot essential oil continuously collide and react to generate new and more stable aromatic substances, particularly a large amount of alcohols generated by tobacco leaf fermentation can be condensed with the spine aldehyde ketone compounds in the plant essential oil to generate compounds with softer fragrance, the coordination of different fragrance source components is better increased, the various aromatic components can be synchronously transmitted during heating and atomization, and the plant essence can feel harmonious and full after being sucked. Meanwhile, the borneol plant essential oil can also be directly used as a fragrance fixing agent and a cooling agent and has a synergistic effect with the costustoot essential oil, so that the fragrance is fresher and more lasting, the quality of the fragrance is improved on the whole, and comfortable and pleasant sensory experience is brought.
Preferably, when the electronic atomized liquid contains the sweetener, the edible essence, the sweetener, the propylene glycol and the glycerol are uniformly mixed to obtain the electronic atomized liquid.
Compared with the prior art, the invention has the following beneficial effects:
(1) the electronic atomized liquid contains natural borneol plant components, on one hand, the electronic atomized liquid can bring pleasant lasting fragrance and cool mouthfeel, enables a user to generate physiological satisfaction through excitation on a central nervous system, reduces dependence on nicotine, on the other hand, the electronic atomized liquid also has the effects of inducing resuscitation and refreshing mind, clearing heat and removing toxicity, improving eyesight and removing nebula, can relieve respiratory system symptoms of swelling and pain in throat, inflammation and the like of smokers, and can also reduce the risk of cardiovascular diseases caused by long-term nicotine intake of the smokers.
(2) According to the invention, the borneol plant essential oil is added with the fruit essential oil, the costus root essential oil and the cigarette fragrance component, so that the strong fruit fragrance, the woody faint scent and the unique spicy fragrance of the borneol are integrated, and the fragrance is natural, rich and lasting.
(3) The electronic atomization liquid takes waste and inferior tobacco stems and tobacco leaves as raw materials, and a microbial fermentation technology is adopted to enrich aroma substances, so that the electronic atomization liquid is closer to the smoking experience of the traditional cigarette, meanwhile, the light components of the cigarette aroma can directly provide nicotine, and the nicotine and the borneol plant components have synergistic effect, so that the pursuit of consumers on throat hitting feeling and physiological pleasure is better met.
(4) According to the invention, plant natural spices from different sources are mixed and aged, a large amount of alcohol substances generated by tobacco leaf fermentation can react with components in plant essential oil, so that softer, round and lasting fragrance is generated, fragrance components can be synchronously released during atomization, and the natural feeling is enhanced while the fragrance is enriched.
(5) The nicotine contained in the cigarette flavor fermentation liquid can be directly used as a raw material of the electronic atomization liquid, the enzymolysis is promoted by the alkali pretreatment, the utilization rate of the raw material and the production efficiency of alcohol substances are improved, and the production mode is green and environment-friendly and has little pollution.
Detailed Description
The technical solution of the present invention is further described and illustrated by the following specific examples. The raw materials used in the examples of the present invention are those commonly used in the art, and the methods used in the examples are those conventional in the art, unless otherwise specified. It should be understood that the specific embodiments described herein are merely to aid in the understanding of the invention and are not intended to limit the invention specifically.
Example 1:
(1) weighing 100g of crushed waste and inferior tobacco stems and tobacco leaves, adding 500mL of NaOH solution with the mass fraction of 4%, starting stirring, heating to 75 ℃, preserving heat for 3h, filtering to obtain a tobacco filter cake, and washing with pure water to be neutral; weighing 0.2g of aroma-producing active dry yeast, putting the dry yeast into 20 times of 2.5% sucrose water, and activating for 10 hours at 33-35 ℃; crushing the tobacco filter cake, putting into a fermentation tank, adding 500mL of purified water, stirring to completely immerse, adding the activated aroma-producing yeast, setting the temperature to be kept at 25 ℃, fermenting for 15 days, extruding and filtering to obtain 491g of tobacco aroma fermentation liquid; carrying out molecular distillation on the cigarette aroma fermentation liquor, setting the distillation temperature T equal to 70 ℃, the feeding temperature of 60 ℃ and the rotating speed of 300r/min, adjusting the blanking flow in real time to prevent bumping, and collecting 255g of cigarette aroma light components of the distillation section with the temperature T equal to 70 ℃;
(2) weighing 100g of the above tobacco fragrance light component, 8g of borneol camphor oil, 2g of lemon oil, 3g of patchouli oil and 1g of nardostachys oil, uniformly mixing, adding into a stainless steel reaction kettle, placing the reaction kettle in a 15 ℃ thermostatic chamber, aging for 20 days, immersing the closed reaction kettle in 0 ℃ frozen water for 4 hours, taking supernatant, and centrifuging at high speed to obtain 101g of edible essence;
(3) weighing 50g of edible essence, 850g of propylene glycol and 200g of glycerol, and uniformly mixing to obtain the electronic atomized liquid A.
Example 2:
(1) weighing 100g of crushed waste and inferior tobacco stems and tobacco leaves, adding 500mL of NaOH solution with the mass fraction of 4%, starting stirring, heating to 75 ℃, preserving heat for 3h, filtering to obtain a tobacco filter cake, and washing with pure water to be neutral; weighing 0.2g of aroma-producing active dry yeast, putting the dry yeast into 20 times of 2.5% sucrose water, and activating for 10 hours at 33-35 ℃; then crushing the tobacco filter cake, putting the crushed tobacco filter cake into a fermentation tank, adding 500mL of purified water, stirring to completely immerse the tobacco filter cake, adding the activated aroma-producing yeast, setting the temperature to be kept at 25 ℃, fermenting for 15 days, and extruding and filtering to obtain 494g of tobacco aroma fermentation liquor; molecular distillation is carried out on the cigarette flavor fermentation liquor, the distillation temperature T is set to be 80 ℃, the feeding temperature is set to be 70 ℃, the rotating speed is set to be 300r/min, the blanking flow is adjusted in real time to prevent bumping, and 263g of the cigarette flavor light component of the distillation section with the temperature T being 80 ℃ is collected;
(2) weighing 100g of the cigarette fragrance light component, 8g of borneol camphor oil, 2g of sweet orange essential oil, 1g of sandalwood oil and 1g of storax oil, uniformly mixing, adding into a stainless steel reaction kettle, placing the reaction kettle in a 15 ℃ thermostatic chamber, aging for 20 days, immersing the closed reaction kettle into 0 ℃ chilled water for 4 hours, taking supernatant, and centrifuging at high speed to obtain 99g of edible essence;
(3) weighing 50g of edible essence, 850g of propylene glycol and 200g of glycerol, and uniformly mixing to obtain the electronic atomized liquid B.
Example 3:
(1) weighing 100g of crushed waste and inferior tobacco stems and tobacco leaves, adding 500mL of NaOH solution with the mass fraction of 4%, starting stirring, heating to 75 ℃, preserving heat for 3h, filtering to obtain a tobacco filter cake, and washing with pure water to be neutral; weighing 0.2g of aroma-producing active dry yeast, putting the dry yeast into 20 times of 2.5% sucrose water, and activating for 10 hours at 33-35 ℃; crushing the tobacco filter cake, putting into a fermentation tank, adding 500mL of purified water, stirring to completely immerse, adding the activated aroma-producing yeast, setting the temperature to be kept at 25 ℃, fermenting for 15 days, and extruding and filtering to obtain 497g of tobacco aroma fermentation liquor; performing molecular distillation on the cigarette aroma fermentation liquor, setting the distillation temperature T equal to 100 ℃, the feeding temperature 90 ℃ and the rotating speed 300r/min, adjusting the blanking flow in real time to prevent bumping, and collecting 295g of cigarette aroma light components in the distillation section with the temperature T equal to 100 ℃;
(2) weighing 100g of the above tobacco fragrance light component, 8g of borneol camphor oil, 2g of plum extract, 2g of vetiver essential oil and 2g of iris oil, uniformly mixing, adding into a stainless steel reaction kettle, placing the reaction kettle in a constant temperature room at 15 ℃, aging for 20 days, immersing the closed reaction kettle into 0 ℃ frozen water for 4 hours, taking supernatant, and centrifuging at high speed to obtain 104g of edible essence;
(3) weighing 50g of edible essence, 0.8g of neotame, 2.2g of sucralose, 850g of propylene glycol and 200g of glycerol, and uniformly mixing to obtain the electronic atomized liquid C.
Example 4:
(1) weighing 100g of crushed waste and inferior tobacco stems and tobacco leaves, adding 500mL of NaOH solution with the mass fraction of 4%, starting stirring, heating to 75 ℃, preserving heat for 3h, filtering to obtain a tobacco filter cake, and washing with pure water to be neutral; weighing 0.2g of aroma-producing active dry yeast, putting the dry yeast into 20 times of 2.5% sucrose water, and activating for 10 hours at 33-35 ℃; crushing the tobacco filter cake, putting into a fermentation tank, adding 500mL of purified water, stirring to completely immerse, adding the activated aroma-producing yeast, setting the temperature to be kept at 25 ℃, fermenting for 15 days, extruding and filtering to obtain 489g of tobacco aroma fermentation liquid; carrying out molecular distillation on the cigarette aroma fermentation liquor, setting the distillation temperature T to be 120 ℃, the feeding temperature to be 110 ℃ and the rotating speed to be 300r/min, adjusting the blanking flow in real time to prevent bumping, and collecting 321g of the cigarette aroma light component of the distillation section with the temperature T to be 120 ℃;
(2) weighing 100g of the above tobacco fragrance light component, 8g of borneol camphor oil, 2g of plum extract, 2g of vetiver essential oil and 2g of iris oil, uniformly mixing, adding into a stainless steel reaction kettle, placing the reaction kettle in a constant temperature room at 15 ℃, aging for 20 days, immersing the closed reaction kettle into 0 ℃ frozen water for 4 hours, taking supernatant, and centrifuging at high speed to obtain 102g of edible essence;
(3) weighing 50g of edible essence, 0.8g of neotame, 2.2g of sucralose, 1100g of propylene glycol and 300g of glycerol, and uniformly mixing to obtain the electronic atomized liquid D.
Example 5:
(1) weighing 100g of crushed waste and inferior tobacco stems and tobacco leaves, adding 500mL of NaOH solution with the mass fraction of 4%, starting stirring, heating to 75 ℃, preserving heat for 3h, filtering to obtain a tobacco filter cake, and washing with pure water to be neutral; weighing 0.2g of aroma-producing active dry yeast, putting the dry yeast into 20 times of 2.5% sucrose water, and activating for 10 hours at 33-35 ℃; crushing the tobacco filter cake, putting into a fermentation tank, adding 500mL of purified water, stirring to completely immerse, adding the activated aroma-producing yeast, setting the temperature to be kept at 25 ℃, fermenting for 15 days, extruding and filtering to obtain 484g of tobacco aroma fermentation liquid; carrying out molecular distillation on the cigarette aroma fermentation liquor, setting the distillation temperature T equal to 100 ℃, the feeding temperature of 90 ℃ and the rotating speed of 300r/min, adjusting the blanking flow in real time to prevent bumping, and collecting 296g of the cigarette aroma light component of the distillation section with the temperature T equal to 100 ℃;
(2) weighing 100g of the cigarette fragrance light component, 8g of borneol camphor oil, 2g of plum extract, 2g of grapefruit oil and 2g of iris oil, uniformly mixing, adding into a stainless steel reaction kettle, placing the reaction kettle in a 15 ℃ thermostatic chamber, aging for 30 days, immersing the closed reaction kettle into 0 ℃ frozen water for 4 hours, taking supernatant, and centrifuging at high speed to obtain 98g of edible essence;
(3) weighing 50g of edible essence, 3g of neotame, 850g of propylene glycol and 200g of glycerol, and uniformly mixing to obtain the electronic atomization liquid E.
Example 6:
(1) weighing 100g of crushed waste and inferior tobacco stems and tobacco leaves, adding 500mL of NaOH solution with the mass fraction of 4%, starting stirring, heating to 75 ℃, preserving heat for 3h, filtering to obtain a tobacco filter cake, and washing with pure water to be neutral; weighing 0.2g of aroma-producing active dry yeast, putting the dry yeast into 20 times of 2.5% sucrose water, and activating for 10 hours at 33-35 ℃; crushing the tobacco filter cake, putting into a fermentation tank, adding 500mL of purified water, stirring to completely immerse, adding the activated aroma-producing yeast, setting the temperature to be kept at 25 ℃, fermenting for 15 days, extruding and filtering to obtain 485g of tobacco aroma fermentation liquor; performing molecular distillation on the tobacco aroma fermentation liquor, setting the distillation temperature T equal to 130 ℃, the feeding temperature 120 ℃ and the rotating speed 300r/min, adjusting the blanking flow in real time to prevent bumping, and collecting 350g of the tobacco aroma light component of the distillation section T equal to 130 ℃;
(2) weighing 100g of the above tobacco fragrance light component, 8g of borneol camphor oil, 2g of plum extract, 2g of vetiver essential oil and 2g of iris oil, uniformly mixing, adding into a stainless steel reaction kettle, placing the reaction kettle in a 15 ℃ thermostatic chamber, aging for 40 days, immersing the closed reaction kettle into 0 ℃ frozen water for 4 hours, taking supernatant, and centrifuging at high speed to obtain 103g of edible essence;
(3) weighing 50g of edible essence, 0.8g of neotame, 2.2g of sucralose, 850g of propylene glycol and 200g of glycerol, and uniformly mixing to obtain the electronic atomized liquid F.
Example 7:
(1) weighing 50g of the light component of the cigarette fragrance in the embodiment 1, 8g of borneol camphor oil, 2g of lemon oil, 3g of patchouli oil and 1g of nardostachys oil, uniformly mixing, adding into a stainless steel reaction kettle, placing the reaction kettle in a constant temperature room at 15 ℃, aging for 20 days, immersing the closed reaction kettle in 0 ℃ frozen water for 4 hours, taking the supernatant, and centrifuging at a high speed to obtain 53g of edible essence;
(2) weighing 100G of edible essence, adding 0.8G of neotame, 2.2G of sucralose, 850G of propylene glycol and 200G of glycerol, and uniformly mixing to obtain the electronic atomized liquid G.
Example 8:
(1) weighing 100g of the cigarette fragrance light component, 8g of borneol camphor oil, 2g of plum extract, 2g of grapefruit oil and 2g of iris oil in the embodiment 5, uniformly mixing, adding into a stainless steel reaction kettle, placing the reaction kettle in a constant temperature room at 15 ℃, aging for 20 days, immersing the closed reaction kettle into 0 ℃ frozen water for 4 hours, taking supernatant, and centrifuging at high speed to obtain 102g of edible essence;
(2) weighing 50g of edible essence, adding 0.8g of neotame, 2.2g of sucralose, 3000g of propylene glycol and 700g of glycerol, and uniformly mixing to obtain the electronic atomized liquid H.
Example 9:
(1) weighing 100g of the cigarette fragrance light component and 8g of borneol camphor oil in the embodiment 3, uniformly mixing, adding into a stainless steel reaction kettle, placing the reaction kettle in a constant temperature room at 15 ℃, aging for 20 days, immersing the closed reaction kettle into 0 ℃ frozen water for 4 hours, taking the supernatant, and centrifuging at a high speed to obtain 97g of edible essence;
(2) weighing 50g of edible essence, adding 0.8g of neotame, 2.2g of sucralose, 850g of propylene glycol and 200g of glycerol, and uniformly mixing to obtain the electronic atomized liquid I.
Example 10:
(1) weighing 80g of borneol camphor oil and 20g of plum extract, uniformly mixing, adding into a stainless steel reaction kettle, placing the reaction kettle in a constant temperature chamber at 15 ℃, aging for 20 days, immersing the closed reaction kettle into 0 ℃ frozen water for 4 hours, taking supernatant, and centrifuging at high speed to obtain 91g of edible essence;
(2) weighing 50g of edible essence, adding 0.8g of neotame, 2.2g of sucralose, 850g of propylene glycol and 200g of glycerol, and uniformly mixing to obtain the electronic atomization liquid J.
Example 11:
(1) weighing 100g of crushed waste and inferior tobacco stems and tobacco leaves, adding 500mL of NaOH solution with the mass fraction of 4%, starting stirring, heating to 75 ℃, preserving heat for 3h, filtering to obtain a tobacco filter cake, and washing with pure water to be neutral; weighing 0.2g of aroma-producing active dry yeast, putting the dry yeast into 20 times of 2.5% sucrose water, and activating for 10 hours at 33-35 ℃; then crushing the tobacco filter cake, putting the crushed tobacco filter cake into a fermentation tank, adding 500mL of purified water, stirring to completely immerse the tobacco filter cake, adding the activated aroma-producing yeast, setting the temperature to be kept at 25 ℃, fermenting for 15 days, and extruding and filtering to obtain 488g of tobacco aroma fermentation liquor;
(2) weighing 100g of the cigarette aroma fermentation liquid, 8g of borneol camphor oil, 2g of plum extract, 2g of vetiver essential oil and 2g of iris oil, uniformly mixing, adding into a stainless steel reaction kettle, placing the reaction kettle in a 15 ℃ thermostatic chamber, aging for 20 days, immersing the closed reaction kettle into 0 ℃ frozen water for 4 hours, taking supernatant, and centrifuging at high speed to obtain 103g of edible essence;
(3) weighing 50g of edible essence, 0.8g of neotame, 2.2g of sucralose, 850g of propylene glycol and 200g of glycerol, and uniformly mixing to obtain the electronic atomized liquid K.
Example 12:
(1) weighing 0.2g of aroma-producing active dry yeast, putting the dry yeast into 20 times of 2.5% sucrose water, and activating at 33-35 ℃ for 10 hours; weighing 100g of crushed waste and inferior tobacco stems and tobacco leaves, putting the crushed waste and inferior tobacco stems and tobacco leaves into a fermentation tank, adding 500mL of purified water, stirring the mixture until the mixture is completely immersed, adding the activated aroma-producing yeast, setting the temperature to be kept at 25 ℃, fermenting the mixture for 15 days, and extruding and filtering the mixture to obtain 494g of tobacco aroma fermentation liquor; performing molecular distillation on the tobacco flavor fermentation liquor, setting the distillation temperature T equal to 100 ℃, the feeding temperature 90 ℃ and the rotating speed 300r/min, adjusting the blanking flow in real time to prevent bumping, and collecting 283g of the tobacco flavor light component of the distillation section with the temperature T equal to 100 ℃;
(2) weighing 100g of the above tobacco fragrance light component, 8g of borneol camphor oil, 2g of plum extract, 2g of vetiver essential oil and 2g of iris oil, uniformly mixing, adding into a stainless steel reaction kettle, placing the reaction kettle in a constant temperature room at 15 ℃, aging for 20 days, immersing the closed reaction kettle into 0 ℃ frozen water for 4 hours, taking supernatant, and centrifuging at high speed to obtain 101g of edible essence;
(3) weighing 50g of edible essence, 0.8g of neotame, 2.2g of sucralose, 850g of propylene glycol and 200g of glycerol, and uniformly mixing to obtain the electronic atomized liquid L.
Comparative example 1:
(1) weighing 100g of crushed waste and inferior tobacco stems and tobacco leaves, adding 500mL of NaOH solution with the mass fraction of 4%, starting stirring, heating to 75 ℃, preserving heat for 3h, filtering to obtain a tobacco filter cake, and washing with pure water to be neutral; weighing 0.2g of aroma-producing active dry yeast, putting the dry yeast into 20 times of 2.5% sucrose water, and activating for 10 hours at 33-35 ℃; crushing the tobacco filter cake, putting into a fermentation tank, adding 500mL of purified water, stirring to completely immerse, adding the activated aroma-producing yeast, setting the temperature to be kept at 25 ℃, fermenting for 15 days, extruding and filtering to obtain 495g of tobacco aroma fermentation liquor; performing molecular distillation on the cigarette aroma fermentation liquor, setting the distillation temperature T equal to 100 ℃, the feeding temperature 90 ℃ and the rotating speed 300r/min, adjusting the blanking flow in real time to prevent bumping, and collecting 298g of the cigarette aroma light component of the distillation section with the temperature T equal to 100 ℃;
(2) weighing 100g of the cigarette fragrance light component, 8g of plum extract, 4g of vetiver essential oil and 2g of iris oil, uniformly mixing, adding into a stainless steel reaction kettle, placing the reaction kettle in a constant temperature room at 15 ℃, aging for 20 days, immersing the sealed reaction kettle into 0 ℃ frozen water for 4 hours, taking supernatant, and centrifuging at high speed to obtain 105g of edible essence;
(3) weighing 50g of edible essence, 0.8g of neotame, 2.2g of sucralose, 850g of propylene glycol and 200g of glycerol, and uniformly mixing to obtain the electronic atomized liquid A1.
Comparative example 2:
weighing 50g of the cigarette light component in the comparative example 1, and directly and uniformly mixing with 8g of borneol camphor oil, 0.8g of neotame, 2.2g of sucralose, 850g of propylene glycol and 200g of glycerol to prepare the electronic atomized liquid B1.
Comparative example 3:
(1) weighing 80g of borneol camphor oil, 20g of plum extract, 20g of vetiver essential oil and 20g of iris oil, adding the materials into a stainless steel reaction kettle, placing the reaction kettle in a constant temperature room at 15 ℃, aging the reaction kettle for 20 days, immersing the closed reaction kettle into 0 ℃ frozen water for 4 hours, taking supernatant, and centrifuging at high speed to obtain 129g of edible essence;
(2) weighing 3.2g of nicotine, 50g of the edible essence, 0.8g of neotame, 2.2g of sucralose, 850g of propylene glycol and 200g of glycerol, and uniformly mixing to obtain the electronic atomized liquid C1.
Please note that the technician of the smoking evaluation performed sensory quality test on the electronic atomized liquids A, B, C, D, E, F, G, H, I, J, K, L, A1, B1 and C1 of examples 1-12 and comparative examples 1-3, respectively, and the results of the sensory quality test are shown in the following table.
TABLE 1 result of sucking the electronically atomized liquids of examples 1 to 12 and comparative examples 1 to 3
The above embodiments are not exhaustive of the range of parameters of the claimed technical solutions of the present invention and the new technical solutions formed by equivalent replacement of single or multiple technical features in the technical solutions of the embodiments are also within the scope of the claimed technical solutions of the present invention, and if no specific description is given for all the parameters involved in the technical solutions of the present invention, there is no unique combination of the parameters with each other that is not replaceable.
The specific embodiments described herein are merely illustrative of the spirit of the invention and do not limit the scope of the invention. The technical solutions similar or similar to the present invention can be obtained by those skilled in the art through equivalent substitution or equivalent transformation, and all fall within the protection scope of the present invention.
Claims (12)
1. An electronic atomized liquid containing borneol plant components comprises the following components: the edible essence is characterized by being prepared from plant natural spices, wherein the plant natural spices contain borneol plant essential oil.
2. The aerosolized liquid of claim 1, wherein the borneol plant essential oil is extracted from at least one of a. bornensis, a. camphora, or a. blumea.
3. The aerosolized liquid of claim 2, wherein the borneol essential oil is an extract of branches and leaves of Cinnamomum camphora, or Cinnamomum burmannii.
4. The electronic atomized liquid containing borneol plant components as claimed in claim 1, wherein the plant natural perfume further contains fruit essential oil and/or cigarette light component.
5. The electronically atomized liquid containing borneol plant components of claim 4, wherein the fruit essential oil is one or more of tincture of hawthorn fruit, tincture of dark plum fruit, grapefruit oil, bergamot oil, lemon extract, tangerine oil, sweet orange essential oil, lime essential oil, bitter orange essential oil, sweet orange peel extract, fragrant orange peel oil, high-strength natural apple flavor, plum extract and pineapple extract.
6. The aerosolized liquid of claim 5, wherein the botanical natural perfume further comprises an essential oil of Aucklandia lappa.
7. The aerosolized liquid of claim 6, wherein the elecampane essential oil is one or more of patchouli oil, costus root oil, bay oil, spikenard oil, wintergreen oil, cedar wood oil, sandalwood oil, storax oil, balsam fir oil, cajeput oil, vetiver oil, and orris oil.
8. The electronic atomized liquid containing borneol plant components as claimed in claim 4, wherein the cigarette aroma light component is prepared from waste tobacco stems and tobacco leaves as raw materials through alkali pretreatment, fermentation and molecular distillation.
9. The electronic atomized liquid containing borneol plant components as claimed in claim 1, wherein the content of the edible essence in the electronic atomized liquid is 3-6 wt%.
10. The electronically atomized liquid containing a borneol plant component according to claim 1, wherein the electronically atomized liquid further contains a sweetener, and the sweetener is neotame and/or sucralose.
11. A method of preparing an electronically atomized liquid containing borneol plant components as claimed in claim 1, comprising the steps of: aging plant natural perfume in a closed container, cooling and centrifuging the mixed solution, separating supernatant to obtain edible essence, and mixing with propylene glycol and glycerol to obtain electronic atomized liquid.
12. The method for preparing an electronically atomized liquid containing borneol plant components as claimed in claim 11, wherein the aging time is 15-45 days, and the cooling temperature is 0-5 ℃.
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