CN114568737B

CN114568737B - Preparation method of buccal cigarette and buccal cigarette

Info

Publication number: CN114568737B
Application number: CN202011375874.7A
Authority: CN
Inventors: 汪刚
Original assignee: Shanghai Tobacco Group Co Ltd; Shanghai New Tobacco Products Research Institute Co Ltd
Current assignee: Shanghai Tobacco Group Co Ltd; Shanghai New Tobacco Products Research Institute Co Ltd
Priority date: 2020-11-30
Filing date: 2020-11-30
Publication date: 2023-02-28
Anticipated expiration: 2040-11-30
Also published as: CN114568737A

Abstract

The application provides a preparation method of buccal tobacco, which is used for realizing the rapid sterilization and modulation of buccal tobacco powder by applying a microwave technology and improving the production and processing efficiency of the buccal tobacco. The preparation method of the buccal cigarette comprises two microwave steps, wherein each microwave step can comprise multiple microwave treatments according to actual needs. Specifically, in the first-stage microwave step, the tobacco powder is subjected to microwave treatment to obtain a first-stage microwave product, and the first-stage microwave product has the water content of 5-15% and has no carbonization phenomenon; in the second-stage microwave step, an alkaline regulator is added into the first-stage microwave product, the pH is adjusted to 7-10, the water content is adjusted to 25% -55%, microwave treatment is carried out, and a second-stage microwave product is obtained, wherein the water content of the second-stage microwave product is 20% -50%, and the second-stage microwave product is free of carbonization. The application also provides the buccal cigarette prepared by the method.

Description

Preparation method of buccal cigarette and buccal cigarette

Technical Field

The invention relates to the field of smokeless tobacco, in particular to a preparation method of buccal tobacco and buccal tobacco prepared by the method.

Background

As the cigarette has increasingly paid attention to health, and as the general smoking ban in public places has deepened, the smokeless tobacco products such as buccal cigarettes have received more and more attention. The buccal cigarette is a smoke-free tobacco product which is directly used in the oral cavity without ignition, does not generate smoke in the using process, does not have the harm of second-hand smoke, is safer than cigarettes, and is convenient to carry and use.

The buccal cigarette is prepared from tobacco raw materials through modulation, and because the microbial content of the tobacco raw materials is high, the buccal cigarette used in the mouth needs to ensure the microbial safety, and therefore the buccal cigarette needs to be subjected to sterilization treatment. Meanwhile, as a tobacco consumption product, the buccal cigarette also needs to ensure the taste and physiological strength after being prepared. At present, the buccal cigarette uses a heat treatment process such as pasteurization to realize the sterilization effect on the tobacco powder, and the sanitation degree and the safety of the product are improved to a certain extent.

In addition, the manufacturing method of the buccal cigarette at home and abroad mostly adopts damp-heat treatment, and a small part of the buccal cigarette also adopts ultraviolet sterilization. For example, chinese patent application CN109984368A adopts a high-temperature steam sterilization mode to treat tobacco powder, the temperature is 80-90 ℃, the time is 6-8 h, and the steam pressure is 6kg/cm < 2 >. Chinese patent application CN103494324A is used for carrying out damp-heat treatment on wet materials of buccal tobacco at 75-95 deg.C for 1-6 hr, and carrying out ultraviolet sterilization treatment after the small bag packaging. However, the method has the disadvantages of long treatment time, high treatment temperature, high nicotine loss and low processing efficiency.

Disclosure of Invention

One of the purposes of the invention is to provide a preparation method of buccal tobacco, which applies microwave technology to realize rapid sterilization and modulation of buccal tobacco powder and improve the production and processing efficiency of buccal tobacco. The preparation method of the buccal cigarette at least comprises two sections of microwave steps, wherein each section of microwave step can comprise multiple microwave treatments according to actual needs. Specifically, in the first-stage microwave step, the tobacco powder is subjected to microwave treatment to obtain a first-stage microwave product, and the first-stage microwave product has the water content of 5-15% and has no carbonization phenomenon; in the second-stage microwave step, an alkaline regulator is added into the first-stage microwave product, the pH is adjusted to 7-10, the water content is adjusted to 25% -55%, microwave treatment is carried out, and a second-stage microwave product is obtained, wherein the water content of the second-stage microwave product is 20% -50%, and no carbonization phenomenon exists. The preparation step is to add other materials into the two-stage microwave product, wherein the other materials comprise but are not limited to one or more of sweetener, humectant, preservative and essence, and mix the materials uniformly to obtain the preparation composition.

By adopting the technical scheme, after the treatment of a section of microwave step, deep water in the tobacco powder is vaporized, the tobacco powder is loosened and expanded, and the state of particles is changed, so that nicotine substances are easier to release, and the loosened tobacco powder is favorable for subsequent reaction with other substances, such as pH regulation; meanwhile, the microwave treatment also has a certain sterilization effect; when the two-stage microwave step treatment is carried out, the tobacco powder is fully sterilized under the action of microwave heat effect and non-heat effect, the rapid sterilization in a short time can be realized, and the tobacco powder and the alkaline regulator are fully reacted. In the application, the sterilization rate of the secondary microwave product can reach more than 85 percent, and the total number of colonies can be controlled below 1000 CFU/g. In particular, in the preparation of buccal cigarettes, the above-mentioned materials added in the preparation step are usually added in liquid form, and thus cannot be added in a microwave section, which would otherwise cause the microwave section to fail to achieve the above-mentioned effects.

Further, in the first-stage microwave step, the method comprises the step of adding a solid flavoring agent into the tobacco powder, uniformly mixing the tobacco powder and the solid flavoring agent, and performing microwave treatment on the mixture to obtain a first-stage microwave product; the solid flavoring agent comprises one or more of potassium chloride, sodium citrate, potassium citrate, sodium acetate, potassium acetate, and edible salt.

Optionally, the solid flavouring agent is edible salt.

Further, in the first microwave step and the second microwave step, materials to be subjected to microwave treatment are fully and uniformly mixed and are flatly paved on a sample disc before microwave treatment, the thickness of the materials in the sample disc is 0.5-5 cm, and the sample disc is covered by a preservative film.

Further, in the first microwave step, the microwave power is 400-1000W, preferably 600-800W; the microwave time is 10 to 60s, preferably 20 to 40s.

Further, in the two-stage microwave step, the microwave power is 300-1000W, preferably 600-900W; the microwave time is 60 to 300s, preferably 90 to 120s.

Further, after the preparation step, an alcoholization step is included, wherein the alcoholization step is carried out by refrigerating the prepared composition for alcoholization.

In all the examples of the present application, which have been carried out according to the above-mentioned technical solutions, the total number of colonies is controlled to be less than 350CFU/g, and the majority is controlled to be less than 10 CFU/g.

Optionally, in the alcoholization step, the prepared composition is refrigerated at 1-5 ℃ for 1-7 days.

Further, before the first microwave step, the method comprises a tobacco powder preparation step, wherein tobacco raw materials are ground and sieved to obtain tobacco powder with the particle size of 300-1000 mu m; the tobacco raw material comprises one or more of flue-cured tobacco, sun-cured tobacco, burley tobacco and stems.

Further, in the two-stage microwave step, the alkaline modifier includes, but is not limited to, one or more of food grade sodium carbonate, sodium hydroxide, sodium bicarbonate, potassium hydroxide. The alkaline modifier in this step is added in a liquid form because of the adjustment of pH and water content.

Further, in the modulation step, the sweetening agent comprises one or more of acesulfame potassium, sucralose, aspartame, saccharin sodium, sucrose, xylitol and stevioside; humectants include, but are not limited to, one or more of glycerol, propylene glycol, xylitol, sorbitol; preservatives include, but are not limited to, one or more of sorbic acid and its potassium salts, benzoic acid and its sodium salts; essences are food additives, and their flavors include, but are not limited to, murmurky, sweet, herbal, confectionary, floral, fruity, or spice flavors. Another object of the present application is to provide a buccal cigarette, which is made by the method provided by any of the above technical solutions or any combination thereof.

The beneficial effect of this application does:

1. the nicotine loss is less, the processing time is short, the processing efficiency is high, the process cost is reduced, and the method is simple and easy to implement;

2. the reaction is accelerated by adopting microwave treatment, and the sterilization effect is good;

3. the buccal cigarette prepared by the method can meet the requirements of microbial safety specified by national standards while meeting the taste and the physiological strength generated by nicotine.

Detailed Description

The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure. While the invention will be described in conjunction with the preferred embodiments, it is not intended that features of the invention be limited to these embodiments. On the contrary, the invention is described in connection with the embodiments for the purpose of covering alternatives or modifications that may be extended based on the claims of the present invention. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. The invention may be practiced without these particulars. Moreover, some of the specific details have been left out of the description in order to avoid obscuring or obscuring the focus of the present invention. It should be noted that the embodiments and features of the embodiments may be combined with each other without conflict.

In the preparation method of the buccal cigarette provided in an embodiment of the present application, the following steps may be specifically included:

1. the tobacco powder preparation step comprises:

grinding and screening tobacco raw materials to obtain tobacco powder with the particle size of 300-1000 mu m; the tobacco raw material comprises one or more of flue-cured tobacco, sun-cured tobacco, burley tobacco and stems.

2. A first microwave step:

spreading tobacco powder on a sample tray with the thickness of 0.5-5 cm, covering the sample tray with a preservative film, and performing microwave treatment with the microwave power of 400-1000W, preferably 600-800W, and the microwave time of 10-60 s, preferably 20-40 s to obtain a section of microwave product; or, in the step, the tobacco powder and the solid flavoring agent can be uniformly mixed and then subjected to microwave treatment together to obtain a section of microwave product. The water content of the first-stage microwave product is 5-15%, and no carbonization phenomenon exists. The deep moisture of the tobacco powder treated by the first microwave step is vaporized, the tobacco powder is loosened and puffed, the particle state is changed, the adjustment of pH in the subsequent steps is facilitated, the nicotine release of the tobacco powder is improved, and meanwhile, a certain sterilization effect is achieved.

3. Two-stage microwave step:

in the second microwave step, an alkaline regulator is added into the first microwave product, wherein the alkaline regulator comprises but is not limited to one or more of food-grade sodium carbonate, sodium hydroxide, sodium bicarbonate and potassium hydroxide, and is added in a liquid form, the pH is regulated to be 7-10, and the water content is 25-55%. And then, flatly paving the mixed material on a sample tray with the thickness of 0.5-5 cm, covering the sample tray with a preservative film, and carrying out microwave treatment. The microwave power is 300-1000W, preferably 600-900W; the microwave time is 60-300 s, preferably 90-120 s, and a second-stage microwave product is obtained. The water content of the second-stage microwave product is 20-50%, and no carbonization phenomenon exists. During the second-stage microwave step treatment, the bacterial powder is fully sterilized under the action of microwave thermal effect and non-thermal effect, the quick sterilization in a short time can be realized, the total number of bacterial colonies of a second-stage microwave product is controlled below 350CFU/g, the majority of the bacterial colonies is controlled below 10CFU/g, and the smoke powder and the alkaline regulator are fully reacted.

4. A modulation step:

adding other materials including but not limited to one or more of sweetener, humectant, antiseptic and essence into the second composition, and mixing to obtain the concocted composition. Specifically, sweeteners include, but are not limited to, one or more of acesulfame k, sucralose, aspartame, sodium saccharin, sucrose, xylitol, stevia; humectants include, but are not limited to, one or more of glycerol, propylene glycol, xylitol, sorbitol; preservatives include, but are not limited to, one or more of sorbic acid and its potassium salts, benzoic acid and its sodium salts; essences are food additives, and their flavors include, but are not limited to, obround, sweet, herbal, confectionary, floral, fruity, or spice flavors.

5. Alcoholization step:

the prepared composition is refrigerated for 1 to 7 days at the temperature of between 1 and 5 ℃ for alcoholization.

In order to make the objects, technical solutions and advantages of the present invention more apparent, examples of the present invention and comparative examples will be described in further detail below.

Comparative example 1:

grinding and sieving the flue-cured tobacco to obtain the tobacco powder with the particle size of 800 mu m.

Based on 100 parts by weight of the tobacco powder, 3 parts by weight of NaCl serving as a solid flavoring agent and 42 parts by weight of sodium carbonate solution serving as an alkaline regulator are added into the tobacco powder, the sodium carbonate solution is prepared from 12 parts by weight of sodium carbonate and 30 parts by weight of water, and the materials are uniformly mixed.

Adding sweetener sucralose, antiseptic potassium sorbate, humectant glycerol and essence into the uniformly mixed materials, and fully and uniformly mixing to obtain the modulated composition.

The prepared composition obtained in the preparation step is refrigerated for 1 day at the temperature of 5 ℃.

Comparative example 2:

grinding and sieving the flue-cured tobacco to obtain tobacco powder with the particle size of 800 mu m.

The mixed material was placed in a stainless steel box and heat treated at 85 ℃ for 6h. And cooling to room temperature.

Adding sweetener sucralose, antiseptic potassium sorbate, humectant glycerol and essence into the hot treated material, and mixing to obtain the final product.

Example 1:

(1) The tobacco powder preparation step:

grinding and sieving the flue-cured tobacco to obtain the tobacco powder with the particle size of 600-800 mu m.

(2) A first microwave step:

taking the tobacco powder prepared in the tobacco powder preparation step, adding 3 parts by weight of solid flavoring agent NaCl based on 100 parts by weight of the tobacco powder, uniformly mixing, flatly paving the mixture on a sample plate with the thickness of 1.0cm, covering the sample plate with a preservative film, placing the sample plate in a microwave oven, and treating the sample plate for 30s at 700W to obtain a section of microwave product 1 which has no carbonization phenomenon and has the water content of 9%.

(3) Two-stage microwave step:

adding 42 parts by weight of sodium carbonate solution serving as an alkaline regulator (prepared from 12 parts by weight of sodium carbonate and 30 parts by weight of water) into the first-stage microwave product 1 by taking the weight of the tobacco powder as 100 parts by weight, regulating the water content of the first composition to 28%, spreading the first composition on a sample tray with the thickness of 1.0cm, covering the sample tray with a preservative film, placing the sample tray in a microwave oven, treating the sample tray for 60s at 800W, and cooling to obtain the second-stage microwave product 1 which has no carbonization phenomenon and has the water content of 25.42%.

(4) A modulation step:

adding sweetener sucralose, antiseptic potassium sorbate, humectant glycerol and essence into the second-stage microwave product 1, and mixing completely to obtain a modulated composition 1.

(5) Alcoholization step:

the prepared composition 1 obtained in the above preparation step was refrigerated at 5 ℃ for 1 day.

Compared with a comparative example, the buccal cigarette prepared in the example 1 has the bactericidal effect of 89.7 percent and the total number of colonies of 350CFU/g, and meets the microbial safety requirement according to GB 17399-2016 national standard candy for food safety. In the use experience, the tobacco flavor is prominent, the user can feel obvious strength, and the nicotine satisfaction is obtained.

Example 2:

(1) The tobacco powder preparation step comprises:

grinding and sieving the flue-cured tobacco to obtain the tobacco powder with the diameter of 600-800 mu m.

(2) A first microwave step:

taking the tobacco powder prepared in the tobacco powder preparation step, adding 3 parts by weight of solid flavoring agent NaCl based on 100 parts by weight of the tobacco powder, uniformly mixing, flatly paving the mixture on a sample plate with the thickness of 1cm, covering the mixture with a preservative film, placing the sample plate in a microwave oven, and treating the sample plate for 30s at 800W to obtain a first-stage microwave product 2 without carbonization and with the water content of 8%.

(3) Two-stage microwave step:

adding 42 parts by weight of alkaline regulator sodium carbonate solution (prepared by 12 parts by weight of sodium carbonate and 30 parts by weight of water) into the first-stage microwave product 2, regulating the water content of the first composition to 28%, spreading the first composition on a sample plate with the thickness of 1cm, covering the first composition with a preservative film, placing the first composition in a microwave oven, treating the first composition for 120s at 800W, and cooling to obtain a second-stage microwave product 2 which has no carbonization phenomenon and has the water content of 21.30%.

(4) A modulation step:

adding sweetener sucralose, preservative potassium sorbate, humectant glycerin and essence into the two-stage microwave product 2, and mixing well to obtain a modulated composition 2.

(5) Alcoholization step:

the prepared composition 2 obtained in the above preparation step was refrigerated at 5 ℃ for 1 day.

Compared with a comparative example, the buccal cigarette prepared in the example 2 has the sterilization effect of 100 percent, the total number of colonies is 0CFU/g, and the requirements on microbial safety are met by referring to GB 17399-2016 national standard candy for food safety. In the use experience, the tobacco flavor is prominent, the user can feel obvious stiffness, and the nicotine satisfaction is obtained.

Table 1 shows a comparison of buccal cigarettes prepared by the method of preparation of buccal cigarettes provided herein and prepared by the method of comparative example:

TABLE 1

As can be seen from the above table: all the examples achieve good sterilization effects compared with comparative example 1 which does not adopt any sterilization method; of these, example 2 is equivalent to comparative example 2 using the moist heat treatment in sterilizing effect, and the treatment time of example 2 is much shorter than that of comparative example 2. Example 1 the treated nicotine content was comparable to that of comparative example 1, which did not employ any sterilization method; and the nicotine content of all the examples after treatment is higher than that of the comparative example 2 which adopts the wet heat method. Therefore, the method has the advantages of high sterilization efficiency and good sterilization effect, and can retain nicotine in the tobacco powder to a greater extent so as to meet the physiological strength.

While the invention has been described with reference to certain preferred embodiments thereof, it will be understood by those skilled in the art that the foregoing is a more particular description of the invention than is possible with reference to the specific embodiments, which are not to be construed as limiting the invention. Various changes in form and detail, including simple deductions or substitutions, may be made by those skilled in the art without departing from the spirit and scope of the invention.

Claims

1. A preparation method of buccal cigarette is characterized by comprising

A first microwave step: carrying out microwave treatment on tobacco powder, wherein the microwave power is 400 to 1000W, the microwave time is 10 to 60s, the first-stage microwave step further comprises the step of adding a solid flavoring agent into the tobacco powder, the tobacco powder and the solid flavoring agent are uniformly mixed, and then carrying out microwave treatment on the tobacco powder and the solid flavoring agent together to obtain a first-stage microwave product, wherein the water content of the first-stage microwave product is 5-15%, and no carbonization phenomenon exists;

two-stage microwave step: adding an alkaline regulator into the first-stage microwave product, regulating the pH to be 7-10 and the water content to be 25-55%, performing microwave treatment, wherein the microwave power is 300-1000W, and the microwave time is 60-300s, so as to obtain a second-stage microwave product, wherein the water content of the second-stage microwave product is 20-50%, and no carbonization phenomenon exists;

a modulation step: and adding other materials into the secondary microwave product, wherein the other materials comprise one or more of a sweetening agent, a humectant, a preservative and essence, and uniformly mixing to obtain the modulation composition.

2. The method for preparing buccal cigarette as claimed in claim 1, wherein the solid flavoring comprises one or more of potassium chloride, sodium citrate, potassium citrate, sodium acetate, potassium acetate and edible salt.

3. The method for preparing buccal cigarette according to claim 2, wherein the solid flavoring agent is edible salt.

4. The preparation method of the buccal cigarette according to claim 1, wherein in the first microwave step and/or the second microwave step, materials to be subjected to microwave treatment are fully and uniformly mixed before microwave treatment, the mixture is paved on a sample disc, the thickness of the materials in the sample disc is 0.5 to 5cm, and the sample disc is covered by a preservative film.

5. The preparation method of buccal cigarette according to claim 1, wherein in the step of microwave, the power of the microwave is 600 to 800W, and the time is 20 to 40s.

6. The preparation method of buccal cigarette according to claim 1, wherein in the second microwave step, the microwave power is 600 to 900W, and the microwave time is 90 to 120s.

7. The preparation method of buccal cigarette as claimed in claim 1, characterized in that after the preparation step, an alcoholization step is included, and the alcoholization step is carried out by cold storage of the prepared composition for alcoholization.

8. The method for preparing buccal cigarette according to claim 7, wherein in the alcoholizing step, the prepared composition is refrigerated at 1 to 5 ℃ for 1 to 7 days.

9. The preparation method of the buccal cigarette according to claim 1, wherein before the microwave step, a tobacco powder preparation step is included, wherein the tobacco raw material is ground and sieved to obtain the tobacco powder with the particle size of 300-1000 μm; the tobacco raw material comprises one or more of flue-cured tobacco, sun-cured tobacco, burley tobacco and stems.

10. The method for preparing buccal cigarette as claimed in claim 1, wherein in the second stage microwave step, the alkaline regulator comprises one or more of food grade sodium carbonate, sodium hydroxide, sodium bicarbonate and potassium hydroxide.

11. The method for preparing buccal cigarette according to claim 1, wherein in the preparing step,

the sweetener comprises one or more of acesulfame potassium, sucralose, aspartame, saccharin sodium, sucrose, xylitol, and stevioside;

the humectant comprises one or more of glycerol, propylene glycol, xylitol and sorbitol;

the preservative comprises one or more of sorbic acid and potassium salt thereof, benzoic acid and sodium salt thereof.

12. A buccal cigarette, which is characterized in that the buccal cigarette is prepared by the method of any one of claims 1 to 8.