CN114468348A - Aromatized and flavored tipping paper and method for detecting and controlling sensory quality and safety quality of aromatized and flavored tipping paper - Google Patents
Aromatized and flavored tipping paper and method for detecting and controlling sensory quality and safety quality of aromatized and flavored tipping paper Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 41
- 230000001953 sensory effect Effects 0.000 title claims abstract description 38
- 239000000796 flavoring agent Substances 0.000 claims abstract description 35
- 235000019634 flavors Nutrition 0.000 claims abstract description 35
- 235000019504 cigarettes Nutrition 0.000 claims abstract description 34
- 238000012545 processing Methods 0.000 claims abstract description 30
- 238000003908 quality control method Methods 0.000 claims abstract description 14
- 235000019640 taste Nutrition 0.000 claims description 40
- 230000003385 bacteriostatic effect Effects 0.000 claims description 28
- 238000000576 coating method Methods 0.000 claims description 28
- 239000011248 coating agent Substances 0.000 claims description 26
- 239000000022 bacteriostatic agent Substances 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 13
- 244000005700 microbiome Species 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 9
- 239000000126 substance Substances 0.000 claims description 9
- 238000013461 design Methods 0.000 claims description 8
- 238000012544 monitoring process Methods 0.000 claims description 8
- 238000004458 analytical method Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 7
- 235000010234 sodium benzoate Nutrition 0.000 claims description 7
- 239000004299 sodium benzoate Substances 0.000 claims description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 239000004302 potassium sorbate Substances 0.000 claims description 6
- 229940069338 potassium sorbate Drugs 0.000 claims description 6
- 239000013558 reference substance Substances 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 5
- 230000002401 inhibitory effect Effects 0.000 claims description 5
- 230000002708 enhancing effect Effects 0.000 claims description 4
- 230000006870 function Effects 0.000 claims description 4
- 230000000007 visual effect Effects 0.000 claims description 4
- 241000208125 Nicotiana Species 0.000 claims description 3
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004049 embossing Methods 0.000 claims description 2
- 238000007647 flexography Methods 0.000 claims description 2
- 238000004817 gas chromatography Methods 0.000 claims description 2
- 238000007646 gravure printing Methods 0.000 claims description 2
- 230000001339 gustatory effect Effects 0.000 claims description 2
- 238000004811 liquid chromatography Methods 0.000 claims description 2
- 238000004949 mass spectrometry Methods 0.000 claims description 2
- 238000004611 spectroscopical analysis Methods 0.000 claims description 2
- 125000003118 aryl group Chemical group 0.000 claims 2
- 230000008569 process Effects 0.000 abstract description 12
- 230000000813 microbial effect Effects 0.000 abstract description 7
- 230000000844 anti-bacterial effect Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 14
- 238000011156 evaluation Methods 0.000 description 3
- 238000004451 qualitative analysis Methods 0.000 description 3
- 238000004445 quantitative analysis Methods 0.000 description 3
- 238000005070 sampling Methods 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 2
- 238000001294 liquid chromatography-tandem mass spectrometry Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000013441 quality evaluation Methods 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- 238000012502 risk assessment Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012946 outsourcing Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 235000019613 sensory perceptions of taste Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000035923 taste sensation Effects 0.000 description 1
Classifications
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- 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
- A24D1/02—Cigars; Cigarettes with special covers
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/62—Detectors specially adapted therefor
- G01N30/72—Mass spectrometers
- G01N30/7233—Mass spectrometers interfaced to liquid or supercritical fluid chromatograph
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- Physics & Mathematics (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Paper (AREA)
Abstract
The invention discloses aromatized and flavored tipping paper and a method for detecting and controlling sensory quality and safety quality of the aromatized and flavored tipping paper. Meanwhile, the introduction of the antibacterial component can also reduce the microbial safety risk in the processing process of the flavor essence and the tipping paper, so that the aim of performing double-effect quality control on sensory quality and safety quality of the flavored cigarette tipping paper is fulfilled.
Description
The invention belongs to the technical field of cigarette material processing, and particularly relates to aromatized and flavored tipping paper, a method for detecting and controlling sensory quality of the aromatized and flavored tipping paper, a method for carrying out double-effect quality control on the sensory quality and safety quality of the aromatized and flavored tipping paper, and application of the aromatized and flavored tipping paper in cigarettes.
Background
With the increasing diversification of cigarette consumption requirements and the continuously improved cigarette consumption experience requirements, the aroma-endowed flavor-enhanced cigarette tipping paper with rich visual, flavor and smell three-dimensional sensory experience becomes an important means for highlighting the personalized characteristics of products and improving the product competitiveness of each cigarette enterprise, and is also one of the key links for improving the quality of cigarette products.
At present, the core blending technology of the essence and the spice of the flavoring tipping paper is controlled by cigarette enterprises, but the processing and the production of the flavoring tipping paper are still carried out by cigarette material processing enterprises outside the industry. In the actual production process of the aromatized and flavored tipping paper, cigarette enterprises generally provide autonomous blended flavor essence for tipping paper coating or processing to processing enterprises, and due to the difference of production equipment, processing modes and coating raw materials of each processing enterprise, the flavor essence cannot be unified through simple process requirements and standards, so that the loading amount of the flavor essence on the tipping paper of different processing enterprises or different production batches is different, and the sensory quality of cigarette products is greatly fluctuated. At the present stage, the sensory quality of the tipping paper product can be evaluated only by adopting a manual sensory evaluation method, the structure period is long, the personnel cost is high, the evaluation result is easily influenced by human factors, the quality information of the tipping paper can not be fed back to a purchasing department or a production department in time, and the stability of the quality and style characteristics of the cigarette product is greatly influenced.
On the other hand, the tipping paper is the only place where the cigarette contacts with human labial teeth, and has higher safety requirement. Different from the traditional tipping paper using organic ink, in order to ensure that taste sensation of water-soluble taste substances on the tipping paper is effectively embodied, most of the aromatized and flavored tipping paper needs to adopt water-soluble coating material liquid in the processing process, so that the microbial pollution risk of the tipping paper is increased. Therefore, it is also highly desirable to provide microbiologically safe quality control of aromatized and flavored tipping paper.
Therefore, it is desirable to develop a method for performing double-effect quality control on sensory quality and safety quality of the aromatized and flavored tipping paper.
The present invention has been made to solve the above problems.
Disclosure of Invention
The requirements of the aromatized and flavored cigarette tipping paper on taste quality and microorganism safety quality are comprehensively considered, on the basis of mastering the characteristics of the production and processing process of the tipping paper, the bacteriostatic component for inhibiting the growth of microorganisms is introduced into the flavour essence of the tipping paper to reduce the safety risk of the tipping paper, the bacteriostatic component is also used as a monitoring reference object for the loading capacity of the tipping paper in different processing environments, and the control on the sensory quality of the tipping paper is indirectly realized by measuring the content of the bacteriostatic component, so that the aim of carrying out double-effect quality control on the sensory quality and the safety quality of the aromatized and flavored cigarette tipping paper is fulfilled.
Aiming at the technical blank of sensory quality and safety quality control in the processing process of the cigarette tipping paper of the cigarette enterprises in the current stage, the invention uses bacteriostatic components to reduce the microbial safety risk of the tipping paper, and simultaneously uses the introduced bacteriostatic agent as a reference for sensory quality monitoring of the flavoring tipping paper, thereby realizing double-effect quality control of the sensory quality and the safety quality of the flavoring tipping paper of the cigarette, and improving the quality stability and the safety of cigarette products.
The invention also aims to provide the specific application of the double-effect quality control technology in cigarette products.
Unless otherwise indicated, concentrations used in the present invention are mass concentrations.
The purpose of the invention is realized by the following technical scheme:
the invention provides aromatized and flavored tipping paper, which is loaded with a taste essence, wherein the taste essence contains a bacteriostatic component.
In a second aspect of the present invention, a method for detecting and controlling sensory quality of the aromatized and flavored tipping paper according to the first aspect of the present invention is provided, wherein a bacteriostatic agent is introduced into a taste essence used for the aromatized and flavored tipping paper, the introduced bacteriostatic agent is used as a reference substance for sensory quality monitoring of the aromatized and flavored tipping paper, and the content of the bacteriostatic agent on the paper base of the aromatized and flavored tipping paper is determined to further calculate the loading amount of the taste essence on the paper base, thereby indirectly detecting and controlling the sensory quality of the aromatized and flavored tipping paper.
Preferably, the method for detecting and controlling sensory quality of the aromatized and flavored tipping paper according to the first aspect of the invention comprises the following steps:
(1) selecting a bacteriostatic component capable of inhibiting microorganisms and adding the bacteriostatic component into the taste essence to serve as the taste essence for acting on the tipping paper, wherein the adding amount of the bacteriostatic component in the taste essence is marked as Cf(mg/g)；
(2) Adding the taste essence containing the bacteriostatic component obtained in the step (1) into a coating raw material for processing tipping paper, and uniformly mixing to obtain an aromatized and flavored tipping paper coating material liquid, wherein the adding amount of the taste essence containing the bacteriostatic component is recorded as rho (%);
(3) coating the tipping paper by the coating liquid of the aromatized and flavored tipping paper obtained in the step (2) to obtain aromatized and flavored tipping paper loaded with the flavor essence, and quantitatively analyzing the bacteriostatic component on the aromatized and flavored tipping paper by using a component analysis technology to obtain the content of the bacteriostatic component on the tipping paper, wherein the content is marked as Ct(mg/g)；
(4) Calculating to obtain the loading amount of the flavoring essence on the flavoring and flavor enhancing tipping paper in the step (3), recording as w (%), and calculating from the formula (1):
(5) and (4) comparing the loading w of the flavor essence obtained in the step (4) with a product standard design value, and detecting and controlling the sensory quality of the aromatized and flavored tipping paper.
Preferably, the microorganism involved in step (1) comprises one or more of the species claimed in YQ 57-2015; one or more of these assays were performed using the methods required in GB/T5009.78-2003. YQ57-2015 refers to the enterprise standard 'cigarette tipping paper safety and sanitation requirement' YQ57-2015 of Chinese tobacco general company, the standard has sanitation index requirement on the cigarette tipping paper, and microorganisms comprise two major requirements of coliform and pathogenic bacteria; GB/T5009.78-2003 refers to the national standard analytical method for hygienic standards of base paper for food packaging, which requires a method for detecting food microorganisms. The microorganism referred to in the present invention means the microorganism mentioned in the above two standards.
Preferably, the bacteriostatic component involved in step (1) meets the following requirements: is not naturally present in the taste essence and has an inhibiting effect on microorganisms with risks; the food industry and the tobacco industry require an added single substance or a mixture of several substances, which comprises one or more of synthetic bacteriostatic components or natural bacteriostatic components; the influence on the visual, olfactory and gustatory feelings of the taste essence used by the tipping paper can not be generated.
Preferably, the bacteriostatic component involved in step (1) is selected from, but not limited to, sodium benzoate or potassium sorbate.
Preferably, the taste essence involved in the step (1) is a single substance or a mixture of several substances capable of changing one or more functions of vision, smell and taste of the packaging paper. The taste essence involved in the step is the common taste essence for cigarettes in the field, and the taste essence can meet the requirements.
Preferably, the coating raw material involved in step (2) is one or more material mixtures capable of assisting the coating of the taste essence on the tipping paper. The coating material involved in this step is selected from those commonly used in the art in order to assist in the complete coating of the taste and fragrance materials onto the tipping paper.
Preferably, the coating process involved in step (3) is selected from, but not limited to, gravure printing, flexography, or roll embossing, and the coating solution for flavoring tipping paper is printed on the tipping paper to obtain the flavoring tipping paper with special functions of vision, smell and taste.
Preferably, the component analysis technique involved in step (3) is selected from one or more of, but not limited to, liquid chromatography, gas chromatography and spectroscopy and mass spectrometry techniques used in combination thereof. Any technique can be used as long as it can perform qualitative and quantitative analysis of the bacteriostatic component.
The third aspect of the invention provides a method for carrying out double-effect quality control on sensory quality and safety quality of aromatized and flavored tipping paper, which realizes the control on the safety quality of the aromatized and flavored tipping paper by introducing bacteriostatic agents into the taste essence used by the aromatized and flavored tipping paper; meanwhile, the introduced bacteriostatic agent is used as a reference substance for monitoring the sensory quality of the aromatized and flavored tipping paper, the loading amount of the flavor essence on the paper base is further calculated by measuring the content of the bacteriostatic agent on the paper base of the aromatized and flavored tipping paper, and the sensory quality of the aromatized and flavored tipping paper is indirectly controlled.
In a fourth aspect, the present invention provides a use of the aromatized, flavored tipping paper according to the first aspect of the present invention in a cigarette.
Compared with the prior art, the invention has the following advantages:
1. aiming at the quality stability and safety requirements of the aromatized and flavored tipping paper in the production and processing process, the bacteriostatic agent is introduced to carry out microbial risk prevention and control on the taste essence and the tipping paper in the processing process, and meanwhile, the content of the bacteriostatic agent is used as a monitoring index of the processing quality stability of the aromatized and flavored tipping paper, so that the double-effect quality control on the sensory quality and safety of the aromatized and flavored tipping paper is realized.
2. The bacteriostatic agent in the taste essence is used as a reference substance, the sensory quality of the aromatized and flavored tipping paper is indirectly monitored by a scientific and objective instrument analysis technical means, the traditional manual sensory quality evaluation method is effectively replaced, the accuracy, stability and response speed of an evaluation result are improved, the quality information feedback period in the production process is shortened, the personnel cost and time cost of enterprises are reduced, and the product quality and the style stability are guaranteed.
3. The double-effect quality control method for the aromatized and flavored tipping paper and the application of the method in the cigarette processing process effectively make up for the technical blank of quality control of the aromatized and flavored tipping paper in the outsourcing processing process, and on one hand, the stable and convenient instrument analysis technology is used for replacing the traditional manual sensory quality evaluation, so that the sensory quality control of the product is more reliable; on the other hand, while the bacteriostatic agent bears the reference substance for monitoring sensory quality, the microbial risk in the processing process of the taste essence and the tipping paper can be effectively reduced, and the microbial potential safety hazard in the processing or long-term placing process of the flavored and flavored cigarette products is solved.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not limiting on the scope of the invention.
Example 1
According to the research and development and production requirements of cigarette products, the sense organ and the safety quality of the natural fruity sweet and sour flavored seasoning tipping paper in the actual production process are controlled, and the method specifically comprises the following steps:
1. carrying out microorganism risk analysis on the flavor essence (TP-QM03) with natural fruity sweet and sour taste according to the YQ57 requirement, adding potassium sorbate meeting the use requirement of food and cigarette industry as a bacteriostatic agent into the flavor essence, and adding CfIt was 2.0408 mg/g.
2. According to the design requirement of the aromatized and flavored tipping paper, TP-QM03 and the coating raw material are mixed according to a certain mass proportion to obtain TP-QM03 coating material liquid, wherein the addition amount rho of the flavor essence is 10.31%.
3. And (3) sending the coating liquid obtained in the step (2) to cigarette material processing enterprises QM-1# and QM-2# for processing of aromatized and flavored tipping paper to respectively obtain aromatized and flavored tipping paper QM-1# and QM-2 #.
4. Selecting a certain amount of the aromatized and flavored tipping paper QM-1# and QM-2# obtained in the step 3, crushing, sampling, and performing qualitative and quantitative analysis on the antibacterial agent potassium sorbate on the paper base by using high performance liquid chromatography-tandem mass spectrometry to obtain the potassium sorbate content C on the paper base of the aromatized and flavored tipping paper QM-1#t10.0343mg/g, the content of potassium sorbate C on QM-2# paper base of the aromatized and flavored tipping papert2It was 0.0224 mg/g.
5. The loading amount w1 of the flavoring flavor on the flavoring tipping paper QM-1# is 0.1630% and the loading amount w2 of the flavoring flavor on the flavoring tipping paper QM-2# is 0.1065% calculated by the formula (1).
6. Compared with the designed loading amount of 0.1500% +/-0.0150% of the taste essence, the taste essence processing coating of the aromatized and flavored tipping paper QM-1# meets the design requirement; the loading capacity of the flavor essence of the flavoring tipping paper QM-2# is far lower than the design value, and the processing requirement is not met.
Example 2
According to the research and development and production requirements of cigarette products, the sense organ and the safety quality of the herb flavor perfuming and flavoring tipping paper in the actual production process are controlled, and the method specifically comprises the following steps:
1. carrying out microorganism risk analysis on the flavor essence (TP-SQ05) with the taste of medicinal herbs according to the YQ57 requirement, selecting sodium benzoate meeting the use requirement of the food and cigarette industry as a bacteriostatic agent to be added into the flavor essence, and adding the sodium benzoate into the flavor essence by using the amount CfIt was 1.0358 mg/g.
2. According to the design requirement of the aromatized and flavored tipping paper, TP-SQ05 and the coating raw material are mixed according to a certain mass proportion to obtain TP-SQ05 coating material liquid, wherein the addition amount rho of the flavor essence is 0.8027%.
3. And (3) conveying the coating material liquid obtained in the step (2) to a cigarette material processing enterprise for processing the aromatized and flavored tipping paper, and sampling aromatized and flavored tipping paper products of 5 different production batches to obtain aromatized and flavored tipping paper SQ-1#, SQ-2#, SQ-3#, SQ-4#, SQ-5 #.
4. Selecting a certain amount of the flavoring and flavor-enhancing tipping paper obtained in the step 3, crushing and sampling the flavoring and flavor-enhancing tipping paper, and performing qualitative and quantitative analysis on bacteriostatic agent sodium benzoate on the paper base by using a high performance liquid chromatography-tandem mass spectrometry method to respectively obtain the content C of sodium benzoate on the paper base corresponding to the flavoring and flavor-enhancing tipping paper SQ-1#, SQ-2#, SQ-3#, SQ-4#, and SQ-5#t1、Ct2、Ct3、Ct4、Ct5(see Table 1 for detailed data).
5. The loading amounts of the flavoring and flavor enhancing tipping paper SQ-1#, SQ-2#, SQ-3#, SQ-4#, SQ-5# corresponding to the flavor essence are calculated by using the formula (1), wherein the loading amounts are w1, w2, w3, w4 and w5 (detailed data are shown in table 1).
6. Compared with the design loading amount of 0.2000% +/-0.0200%, the processing and coating of the flavoring and flavor enhancing tipping paper SQ-1#, SQ-2#, SQ-3#, SQ-4#, and SQ-5# can meet the design requirements of products.
Table 1. data of sodium benzoate content and flavor essence loading amount on paper base of aromatized and flavored tipping paper in different production batches
According to the two embodiments, the bacteriostatic agent is introduced into the flavor essence used by the aromatized and flavored tipping paper, so that the detection and control on the sensory quality of the aromatized and flavored tipping paper can be realized while the microbial safety risk in the processing process of the flavor essence and the tipping paper is reduced.
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 and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. The aromatic flavoring tipping paper is characterized in that a taste essence is loaded on the aromatic flavoring tipping paper, and the taste essence contains a bacteriostatic component.
2. The method for detecting and controlling the sensory quality of the aromatized and flavored tipping paper according to claim 1, characterized in that the sensory quality of the aromatized and flavored tipping paper is indirectly detected and controlled by introducing bacteriostatic agents into the taste essence used by the aromatized and flavored tipping paper, taking the introduced bacteriostatic agents as reference substances for sensory quality monitoring of the aromatized and flavored tipping paper and further calculating the loading amount of the taste essence on the paper base by measuring the content of the bacteriostatic agents on the paper base of the aromatized and flavored tipping paper.
3. Method according to claim 1, characterized in that it comprises the following steps:
(1) selecting flavor acting on tipping paperBacteriostatic components for inhibiting microorganisms and adding the bacteriostatic components into the flavor essence, wherein the adding amount of the bacteriostatic components in the flavor essence is marked as Cf(mg/g)；
(2) Adding the taste essence containing the bacteriostatic component obtained in the step (1) into a coating raw material for processing tipping paper, and mixing to obtain an aromatized and flavored tipping paper coating material liquid, wherein the adding amount of the taste essence containing the bacteriostatic component is recorded as rho (%);
(3) coating the tipping paper by the coating liquid of the aromatized and flavored tipping paper obtained in the step (2) to obtain aromatized and flavored tipping paper loaded with the flavor essence, and quantitatively analyzing the bacteriostatic component on the aromatized and flavored tipping paper by using a component analysis technology to obtain the content of the bacteriostatic component on the tipping paper, wherein the content is marked as Ct(mg/g)；
(4) Calculating to obtain the loading amount of the flavoring essence on the flavoring and flavor enhancing tipping paper in the step (3), recording as w (%), and calculating from the formula (1):
(5) and (4) comparing the loading w of the flavor essence obtained in the step (4) with a product standard design value, and detecting and controlling the sensory quality of the aromatized and flavored tipping paper.
4. The method according to claim 3, wherein the bacteriostatic component involved in step (1) meets the following requirements: is not naturally present in the taste essence and has an inhibiting effect on microorganisms with risks; the food industry and the tobacco industry require an added single substance or a mixture of several substances, which comprises one or more of synthetic bacteriostatic components or natural bacteriostatic components; the influence on the visual, olfactory and gustatory feelings of the taste essence used by the tipping paper can not be generated.
5. The method according to claim 4, wherein the bacteriostatic component involved in step (1) is selected from but not limited to sodium benzoate or potassium sorbate.
6. The method according to claim 3, wherein the flavoring essence involved in the step (1) is a single substance or a mixture of substances which can change one or more functions of the visual sense, the olfactory sense and the taste sense of the paper; the coating raw material involved in the step (2) is one or a mixture of several materials capable of assisting the taste essence to coat on the tipping paper.
7. The method according to claim 3, wherein the coating process involved in step (3) is selected from the group consisting of gravure printing, flexography, or roll embossing, to print the aromatized and flavored tipping paper coating solution on the tipping paper to obtain the aromatized and flavored tipping paper with special functions of vision, smell and taste.
8. The method according to claim 3, wherein the component analysis technique involved in step (3) is selected from one or more of liquid chromatography, gas chromatography and spectroscopy and mass spectrometry techniques used in combination thereof.
9. A method for carrying out double-effect quality control on sensory quality and safety quality of aromatized and flavored tipping paper is characterized in that a bacteriostatic agent is introduced into taste essence used by the aromatized and flavored tipping paper, so that the safety quality of the aromatized and flavored tipping paper is controlled; meanwhile, the introduced bacteriostatic agent is used as a reference substance for monitoring the sensory quality of the aromatized and flavored tipping paper, the loading amount of the flavor essence on the paper base is further calculated by measuring the content of the bacteriostatic agent on the paper base of the aromatized and flavored tipping paper, and the sensory quality of the aromatized and flavored tipping paper is indirectly controlled.
10. Use of the aromatized, flavored tipping paper of claim 1 in cigarettes.
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| CN104562851A (en) * | 2015-01-14 | 2015-04-29 | 广西中烟工业有限责任公司 | Tipping paper for cigarette with antivirus antibacterial coating as well as preparation method and application thereof |
| CN109082344A (en) * | 2018-07-03 | 2018-12-25 | 福建中烟工业有限责任公司 | Essence spice for cigarette, the cigarette paper containing the essence spice for cigarette and its application |
| CN111533720A (en) * | 2020-05-09 | 2020-08-14 | 云南中烟工业有限责任公司 | Pyranolide compound, preparation method thereof, additive containing pyranolide compound and application of pyranolide compound |
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- 2022-02-15 CN CN202210137845.XA patent/CN114468348A/en active Pending
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| KR20060056473A (en) * | 2004-11-20 | 2006-05-25 | 양원동 | Nano silver and perfume contain tobacco and housing |
| CN104371826A (en) * | 2014-10-31 | 2015-02-25 | 湖北中烟工业有限责任公司 | Natural cigarette flavoring with antiseptic effect |
| CN104562851A (en) * | 2015-01-14 | 2015-04-29 | 广西中烟工业有限责任公司 | Tipping paper for cigarette with antivirus antibacterial coating as well as preparation method and application thereof |
| CN109082344A (en) * | 2018-07-03 | 2018-12-25 | 福建中烟工业有限责任公司 | Essence spice for cigarette, the cigarette paper containing the essence spice for cigarette and its application |
| CN111533720A (en) * | 2020-05-09 | 2020-08-14 | 云南中烟工业有限责任公司 | Pyranolide compound, preparation method thereof, additive containing pyranolide compound and application of pyranolide compound |
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