CN114703020B - Essence composition for producing coffee-flavored tobacco and preparation method thereof - Google Patents
Essence composition for producing coffee-flavored tobacco and preparation method thereof Download PDFInfo
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- CN114703020B CN114703020B CN202210562501.3A CN202210562501A CN114703020B CN 114703020 B CN114703020 B CN 114703020B CN 202210562501 A CN202210562501 A CN 202210562501A CN 114703020 B CN114703020 B CN 114703020B
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- 241000208125 Nicotiana Species 0.000 title claims abstract description 70
- 235000002637 Nicotiana tabacum Nutrition 0.000 title claims abstract description 70
- 239000000203 mixture Substances 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title description 17
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 99
- 229940119429 cocoa extract Drugs 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000020765 fenugreek extract Nutrition 0.000 claims abstract description 19
- 229940069445 licorice extract Drugs 0.000 claims abstract description 19
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 17
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 17
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 17
- 239000008103 glucose Substances 0.000 claims abstract description 17
- 239000008213 purified water Substances 0.000 claims abstract description 17
- 235000020357 syrup Nutrition 0.000 claims abstract description 17
- 239000006188 syrup Substances 0.000 claims abstract description 17
- 239000000341 volatile oil Substances 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 66
- 239000000843 powder Substances 0.000 claims description 58
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 42
- 239000000463 material Substances 0.000 claims description 17
- 239000006228 supernatant Substances 0.000 claims description 15
- 238000002791 soaking Methods 0.000 claims description 13
- 239000000047 product Substances 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 11
- 235000001484 Trigonella foenum graecum Nutrition 0.000 claims description 9
- 244000250129 Trigonella foenum graecum Species 0.000 claims description 9
- 235000001019 trigonella foenum-graecum Nutrition 0.000 claims description 9
- 241001409305 Siraitia Species 0.000 claims description 8
- 239000011259 mixed solution Substances 0.000 claims description 8
- -1 cocoa extract Substances 0.000 claims description 7
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 241000202807 Glycyrrhiza Species 0.000 claims description 6
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 6
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 6
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 6
- 229940010454 licorice Drugs 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 244000299461 Theobroma cacao Species 0.000 claims description 5
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 235000019504 cigarettes Nutrition 0.000 abstract description 13
- 230000000694 effects Effects 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 7
- 230000007794 irritation Effects 0.000 abstract description 5
- 230000002045 lasting effect Effects 0.000 abstract description 3
- 230000000873 masking effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000686 essence Substances 0.000 description 22
- 230000001953 sensory effect Effects 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 9
- 230000000391 smoking effect Effects 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000002485 combustion reaction Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019505 tobacco product Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/24—Treatment of tobacco products or tobacco substitutes by extraction; Tobacco extracts
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/24—Treatment of tobacco products or tobacco substitutes by extraction; Tobacco extracts
- A24B15/26—Use of organic solvents for extraction
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/302—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances by natural substances obtained from animals or plants
- A24B15/303—Plant extracts other than tobacco
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/32—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances by acyclic compounds
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0007—Aliphatic compounds
- C11B9/0015—Aliphatic compounds containing oxygen as the only heteroatom
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Toxicology (AREA)
- Manufacture Of Tobacco Products (AREA)
- Fats And Perfumes (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses an essence composition for producing coffee-flavored tobacco, which comprises the following raw materials in percentage by weight: 18% of coffee extract, 18% of virginia tobacco extract, 0.1% of baked fenugreek extract, 0.2% of rye extract, 0.005% of cloud tobacco essential oil, 0.08% of cocoa extract, 41% of glucose syrup, 6.015% of purified water, 16% of propylene glycol, 0.3% of momordica grosvenori extract and 0.3% of licorice extract. The invention enriches the variety of the essence for tobacco production, endows the tobacco with coffee aroma, can generate unique smell of coffee after being absorbed, and meets the requirements of people who prefer coffee smell. In addition, the invention has the effects of improving the taste of the food, reducing the irritation of cigarettes, masking the unpleasant taste and the like, and has lasting fragrance and flavor.
Description
Technical Field
The invention relates to the technical field of tobacco essence, in particular to an essence composition for producing coffee-flavored tobacco and a preparation method thereof.
Background
When in use, the cut tobacco is rolled into strip-shaped tobacco products, also called cigarettes, cigarettes and cigarettes. The tobacco is mainly subjected to chemical reaction through combustion, so that various chemical qualities are released, and volatile flavor components are generated in the combustion process of the tobacco, so that special flavor is given to the tobacco. In some cigarette productions, different flavors are added in order to impart a unique aroma style to the cigarette. Through investigation, people who have certain preference for aroma and flavor such as coffee do not have proper essence at present, so development of essence capable of giving cigarettes a coffee aroma type after smoking is urgently needed to meet market demands.
Disclosure of Invention
The invention aims to provide an essence composition for producing coffee aroma type tobacco and a preparation method thereof, which solve the problem that no proper essence in the prior art can endow cigarettes with coffee aroma type smell after smoking.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
in a first aspect, the invention provides a flavor composition for producing coffee-flavored tobacco, which comprises the following raw materials in percentage by weight: 18% of coffee extract, 18% of virginia tobacco extract, 0.1% of baked fenugreek extract, 0.2% of rye extract, 0.005% of cloud tobacco essential oil, 0.08% of cocoa extract, 41% of glucose syrup, 6.015% of purified water, 16% of propylene glycol, 0.3% of momordica grosvenori extract and 0.3% of licorice extract.
In some embodiments, the coffee extract, the virginia tobacco extract, the baked fenugreek extract, and the cocoa extract are prepared by: at normal temperature, respectively soaking the roasted coffee powder, the Virginia tobacco powder, the roasted fenugreek powder and the cocoa powder in a propylene glycol/ethanol mixed solution with the weight of 4-10 times of that of the coffee powder, the Virginia tobacco powder and the fenugreek powder, and slowly stirring for 30 minutes at a rotating speed of 50-120 revolutions per minute to uniformly mix the coffee powder, the Virginia tobacco powder, the fenugreek powder and the cocoa powder; and then stirring at a slow speed every 10 days, uniformly mixing again, wherein the rotation speed of each stirring is 50-120 r/min, the stirring time is 30 min, standing for 10 days at normal temperature after three continuous times, and taking supernatant.
Preferably, the ratio of the propylene glycol to the ethanol in the propylene glycol/ethanol mixed solution is 1:4.
preferably, the propylene glycol/ethanol mixture is added at a multiple of 6.
In some technical schemes, the licorice extract and the momordica grosvenori extract are prepared by adopting the following operations: at normal temperature, respectively soaking the licorice powder and the grosvener siraitia powder into 40% ethanol water solution with the weight of 4-10 times of that of the licorice powder and the grosvener siraitia powder, and slowly stirring for 30 minutes at the rotating speed of 50-120 revolutions per minute to uniformly mix the licorice powder and the grosvener siraitia powder; and then stirring at a slow speed every 10 days, uniformly mixing again, wherein the rotation speed of each stirring is 50-120 r/min, the stirring time is 30 min, standing for 10 days at normal temperature after three continuous times, and taking supernatant.
In some technical schemes, the rye extract is prepared by adopting the following operations: at normal temperature, soaking rye powder in 40% ethanol water solution with the weight of 4-10 times of that of the rye powder, and stirring at a rotating speed of 50-120 rpm for 30 minutes at a low speed to uniformly mix the rye powder; and then stirring at a slow speed every 10 days to mix the materials again, wherein the stirring speed is 50-120 r/min each time, the stirring time is 30 min, standing for 10 days at normal temperature after three times of continuous stirring, taking supernatant, boiling and distilling ethanol and water in the supernatant, and stopping distilling when the total weight of distilled distillate is 60%, wherein the obtained paste is rye extract.
Preferably, the addition factor of the 40% aqueous ethanol solution is 6 times.
In a second aspect, the present invention also provides a method for preparing a flavour composition for producing any of the above coffee flavoured tobacco, comprising the steps of: at normal temperature, firstly weighing propylene glycol and purified water, uniformly stirring at a rotating speed of 50-120 r/min, then adding the weighed coffee extract, virginia tobacco extract, baked fenugreek extract, rye extract, yunyan essential oil, cocoa extract, glucose syrup, momordica grosvenori extract and licorice extract into the mixture, stirring at the rotating speed of 50-120 r/min while adding the materials until the materials are completely dissolved and uniform, standing the mixture at normal temperature for 10 days, and filtering the mixture by 325 meshes to obtain a finished product.
Preferably, the rotational speed of both stirring is 80 revolutions per minute.
Compared with the prior art, the invention provides the essence composition for producing the coffee aroma type tobacco and the preparation method thereof, and the essence composition has the following beneficial effects:
the coffee extract is added, so that the coffee aroma of the product can be endowed; the roasted fenugreek extract, the rye extract and the cocoa extract are added, so that the effects of improving the taste and the taste of the food and the smoke are achieved; the Virginia tobacco extract and the Yunyan essential oil are added, so that the effect of obviously improving the original aroma of the smoke, having clear aroma and strong penetrability is achieved; the licorice extract, the momordica grosvenori extract and the glucose syrup are added, so that the sweet taste can be increased, the taste is improved, and the irritation is reduced; by adding propylene glycol and purified water, other components are dissolved.
The essence composition provided by the invention enriches the varieties of essences for tobacco production, gives the tobacco coffee aroma type by being applied to tobacco for flavoring, can generate unique aroma and fragrance of coffee after being absorbed, and meets the requirements of people who prefer coffee aroma and fragrance. In addition, the essence composition provided by the invention is applied to tobacco, has the effects of improving the taste of smoking, reducing the stimulation of cigarettes, masking unpleasant taste and the like, and can have good effects by only being added into the tobacco in a trace amount, for example, the tobacco has rich coffee aroma and fragrance and lasting aroma and fragrance.
Detailed Description
The following description of the present invention will be made clearly and fully, and it is apparent that the embodiments described are only some, but not all, of the embodiments of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The present invention will be described in further detail by the following examples.
The preparation method of the coffee extract comprises the following steps: firstly, baking coffee powder at 120 ℃ for 20 minutes, then, at normal temperature, soaking the baked coffee powder in a propylene glycol/ethanol mixed solution (the ratio of propylene glycol to ethanol is 1:4) which is 6 times of the weight of the coffee powder, and stirring the coffee powder at a low speed for 30 minutes at a rotating speed of 80 revolutions per minute to uniformly mix the coffee powder; then stirring at a slow speed every 10 days to mix uniformly again, wherein the stirring speed is 80 rpm, the stirring time is 30 minutes, standing for 10 days at normal temperature after three times continuously, and collecting supernatant to obtain the coffee extract.
A process for the preparation of tobacco extract from virginia: at normal temperature, soaking the virginia tobacco powder in a propylene glycol/ethanol mixed solution (the ratio of the propylene glycol to the ethanol is 1:4) which is 6 times of the weight of the virginia tobacco powder, and slowly stirring the mixture for 30 minutes at a rotating speed of 80 revolutions per minute to uniformly mix the mixture; then stirring at a slow speed every 10 days to mix the materials again, wherein the rotation speed of each stirring is 80 rpm, the stirring time is 30 minutes, standing for 10 days at normal temperature after three continuous times, and taking supernatant to obtain the Virginia tobacco extract.
The preparation method of the baked fenugreek extract comprises the following steps: baking the fenugreek powder at 120 ℃ for 20 minutes, then soaking the baked fenugreek powder in a propylene glycol/ethanol mixed solution (the ratio of propylene glycol to ethanol is 1:4) which is 6 times of the baked fenugreek powder in weight, and stirring the mixture at a low speed for 30 minutes at a rotating speed of 80 revolutions per minute to uniformly mix the mixture; then stirring at a slow speed every 10 days to mix uniformly again, wherein the stirring speed is 80 rpm, the stirring time is 30 minutes, standing for 10 days at normal temperature after three times continuously, and collecting supernatant to obtain the baked semen Trigonellae extract.
The preparation method of the cocoa extract comprises the following steps: soaking cocoa powder in propylene glycol/ethanol mixed solution (propylene glycol/ethanol ratio of 1:4) with weight of 6 times at normal temperature, and stirring at 80 rpm for 30 min to obtain a uniform mixture; then stirring at a slow speed every 10 days, mixing again at a rotation speed of 80 rpm for 30 min, standing at room temperature for 10 days, and collecting supernatant to obtain cocoa extract.
The preparation method of the licorice extract comprises the following steps: at normal temperature, soaking Glycyrrhrizae radix powder in 40% ethanol water solution with weight 6 times of that of the Glycyrrhrizae radix powder, and stirring at 80 rpm for 30 min to mix uniformly; then stirring at a slow speed every 10 days, mixing again at a rotation speed of 80 rpm for 30 min, standing at room temperature for 10 days, and collecting supernatant to obtain Glycyrrhrizae radix extract.
The preparation method of the momordica grosvenori extractive comprises the following steps: at normal temperature, soaking fructus Siraitiae Grosvenorii powder in 40% ethanol water solution with weight of 6 times of that of the fructus Siraitiae Grosvenorii powder, and stirring at 80 rpm for 30 min to mix uniformly; then stirring at a slow speed every 10 days to mix uniformly again, wherein the stirring speed is 80 rpm, the stirring time is 30 minutes, standing for 10 days at normal temperature after three times continuously, and collecting supernatant to obtain fructus Siraitiae Grosvenorii extract.
The preparation method of the rye extract comprises the following steps: soaking rye powder in 40% ethanol water solution with the weight of 6 times of that of the rye powder at normal temperature, and slowly stirring at a rotating speed of 80 rpm for 30 minutes to uniformly mix the rye powder; then stirring at a slow speed every 10 days to mix again, wherein the stirring speed is 80 rpm, the stirring time is 30 minutes, standing for 10 days at normal temperature after three continuous times, collecting supernatant, boiling and distilling to remove ethanol and water, and stopping distillation when the total weight of distilled matter is about 60%, wherein the obtained paste is rye extract, and the total weight is about 40%.
Cloud tobacco essential oils were purchased from Kunming Bolanet biotechnology Co., ltd; glucose syrup with concentration of 60% -80% is purchased from Shandong, biotechnology Co., ltd; propylene glycol and purified water are commercially available.
Example 1
The embodiment provides an essence composition for producing coffee-flavored tobacco, which comprises the following raw materials in percentage by weight: 18% of coffee extract, 18% of Virginia tobacco extract, 0.1% of baked fenugreek extract, 0.2% of rye extract, 0.005% of cloud tobacco essential oil, 0.08% of cocoa extract, 41% of glucose syrup, 6.015% of purified water, 16% of propylene glycol, 0.3% of Siraitia grosvenorii extract and 0.3% of licorice extract, and the total content is 100%.
The preparation method of the essence composition comprises the following steps: at normal temperature, firstly weighing propylene glycol and purified water, uniformly stirring at a rotation speed of 80 revolutions per minute, then adding the weighed coffee extract, virginia tobacco extract, baked fenugreek extract, rye extract, yunyan essential oil, cocoa extract, glucose syrup, momordica grosvenori extract and licorice extract into the mixture, stirring at the rotation speed of 80 revolutions per minute while adding the materials until the materials are completely dissolved and uniform, standing the mixture at normal temperature for 10 days, and filtering the mixture by 325 meshes to obtain a finished product.
Example 2
The embodiment provides an essence composition for producing coffee-flavored tobacco, which comprises the following raw materials in percentage by weight: 17% of coffee extract, 16% of Virginia tobacco extract, 0.12% of baked fenugreek extract, 0.15% of rye extract, 0.005% of cloud tobacco essential oil, 0.1% of cocoa extract, 41% of glucose syrup, 7.225% of purified water, 17.5% of propylene glycol, 0.4% of Siraitia grosvenori extract and 0.5% of licorice extract, and the total amount is 100%.
The preparation method of the essence composition comprises the following steps: at normal temperature, firstly weighing propylene glycol and purified water, uniformly stirring at a rotation speed of 80 revolutions per minute, then adding the weighed coffee extract, virginia tobacco extract, baked fenugreek extract, rye extract, yunyan essential oil, cocoa extract, glucose syrup, momordica grosvenori extract and licorice extract into the mixture, stirring at the rotation speed of 80 revolutions per minute while adding the materials until the materials are completely dissolved and uniform, standing the mixture at normal temperature for 10 days, and filtering the mixture by 325 meshes to obtain a finished product.
Example 3
The embodiment provides an essence composition for producing coffee-flavored tobacco, which comprises the following raw materials in percentage by weight: 17% of coffee extract, 16.5% of tobacco Virginia extract, 0.13% of baked fenugreek extract, 0.14% of rye extract, 0.005% of tobacco essential oil, 0.1% of cocoa extract, 41% of glucose syrup, 7.2% of purified water, 17.225% of propylene glycol, 0.3% of Siraitia grosvenorii extract and 0.4% of licorice extract, and the total content is 100%.
The preparation method of the essence composition comprises the following steps: at normal temperature, firstly weighing propylene glycol and purified water, uniformly stirring at a rotation speed of 80 revolutions per minute, then adding the weighed coffee extract, virginia tobacco extract, baked fenugreek extract, rye extract, yunyan essential oil, cocoa extract, glucose syrup, momordica grosvenori extract and licorice extract into the mixture, stirring at the rotation speed of 80 revolutions per minute while adding the materials until the materials are completely dissolved and uniform, standing the mixture at normal temperature for 10 days, and filtering the mixture by 325 meshes to obtain a finished product.
Comparative example 1
The comparative example provides a perfume composition which comprises the following raw materials in percentage by weight: 15% of coffee extract, 16% of Virginia tobacco extract, 0.11% of baked fenugreek extract, 0.1% of rye extract, 0.003% of cloud tobacco essential oil, 0.05% of cocoa extract, 42.337% of glucose syrup, 8% of purified water, 18% of propylene glycol, 0.2% of Siraitia grosvenori extract and 0.2% of licorice extract, and the total content is 100%.
The preparation method of the essence composition comprises the following steps: at normal temperature, firstly weighing propylene glycol and purified water, uniformly stirring at a rotation speed of 80 revolutions per minute, then adding the weighed coffee extract, virginia tobacco extract, baked fenugreek extract, rye extract, yunyan essential oil, cocoa extract, glucose syrup, momordica grosvenori extract and licorice extract into the mixture, stirring at the rotation speed of 80 revolutions per minute while adding the materials until the materials are completely dissolved and uniform, standing the mixture at normal temperature for 10 days, and filtering the mixture by 325 meshes to obtain a finished product.
Comparative example 2
The comparative example provides a perfume composition which comprises the following raw materials in percentage by weight: 15% of coffee extract, 16% of Virginia tobacco extract, 0.1% of baked fenugreek extract, 0.15% of rye extract, 0.008% of cloud tobacco essential oil, 0.08% of cocoa extract, 41.362% of glucose syrup, 8% of purified water, 18% of propylene glycol, 0.3% of Siraitia grosvenorii extract and 0.5% of licorice extract, and the total content is 100%.
The preparation method of the essence composition comprises the following steps: at normal temperature, firstly weighing propylene glycol and purified water, uniformly stirring at a rotation speed of 80 revolutions per minute, then adding the weighed coffee extract, virginia tobacco extract, baked fenugreek extract, rye extract, yunyan essential oil, cocoa extract, glucose syrup, momordica grosvenori extract and licorice extract into the mixture, stirring at the rotation speed of 80 revolutions per minute while adding the materials until the materials are completely dissolved and uniform, standing the mixture at normal temperature for 10 days, and filtering the mixture by 325 meshes to obtain a finished product.
To verify the beneficial effects of the present invention, the following sensory evaluations were made.
According to sensory and smoking standards GB 5606.4-2005, sensory technology requirement of 4 th part of cigarettes, 7 groups of human products who are trained and examined by the technical standards are organized to evaluate cigarette samples produced by respectively adding the essence compositions prepared in examples 1-3 and comparative examples 1-2, so that evaluation of scoring is performed on the coffee aroma types, and the evaluation results are shown in Table 1.
Table 1 sensory evaluation score table
| Project | Gloss of the product | Fragrance of fragrance | Coordination | Miscellaneous gas | Irritation (irritation) | Aftertaste of | Totalizing |
| Example 1 | 4.0 | 30.6 | 5.4 | 11.0 | 18.1 | 23.1 | 92.2 |
| Example 2 | 4.0 | 30.5 | 5.4 | 11.0 | 18.1 | 23.0 | 92.0 |
| Example 3 | 4.0 | 30.5 | 5.5 | 10.8 | 18.1 | 23.0 | 91.9 |
| Comparative example 1 | 4.0 | 26.3 | 4.0 | 10.1 | 16.8 | 19.1 | 80.3 |
| Comparative example 2 | 4.0 | 26.2 | 4.0 | 10.1 | 16.8 | 19.1 | 80.2 |
From the data in table 1, it can be seen that in each example, the sensory evaluation score of examples 1 to 3 is higher than 91 points, wherein the sensory evaluation score of example 1 is highest and is 92.2 points, the sensory evaluation score of examples 2 to 3 is slightly lower than that of example 1, and the sensory evaluation results of examples 2 to 3 are significantly better than those of each comparative example. From the sensory evaluation results, the effect of each embodiment on improving the sensory quality of the sample cigarettes is obviously better than that of the comparative examples, wherein the embodiments 1-3 are preferred embodiments. Therefore, the essence composition provided by the invention is used for flavoring tobacco, endows the tobacco with coffee aroma, and has the effects of improving the taste of smoking, reducing the irritation of cigarettes, masking miscellaneous flavor and the like.
The invention can play a good role only by adding trace amount into tobacco, for example, the tobacco has rich coffee aroma and lasting aroma and flavor by adding one ten thousandth amount.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.
Furthermore, it should be understood that although the present disclosure describes embodiments in terms of embodiments, not every embodiment is provided with a separate technical solution, and this description is for clarity only, and those skilled in the art should consider the disclosure as a whole, and the technical solutions in the embodiments may be combined appropriately to form other embodiments that can be understood by those skilled in the art.
Claims (6)
1. The essence composition for producing the coffee aroma type tobacco is characterized by comprising the following raw materials in percentage by weight: 18% of coffee extract, 18% of virginia tobacco extract, 0.1% of baked fenugreek extract, 0.2% of rye extract, 0.005% of tobacco essential oil, 0.08% of cocoa extract, 41% of glucose syrup, 6.015% of purified water, 16% of propylene glycol, 0.3% of momordica grosvenori extract and 0.3% of licorice extract; wherein,,
coffee extract, virginia tobacco extract, baked fenugreek extract and cocoa extract are prepared by the following operations: at normal temperature, respectively soaking the roasted coffee powder, the Virginia tobacco powder, the roasted fenugreek powder and the cocoa powder in a propylene glycol/ethanol mixed solution with the weight of 4-10 times of that of the coffee powder, the Virginia tobacco powder and the fenugreek powder, and slowly stirring for 30 minutes at a rotating speed of 50-120 revolutions per minute to uniformly mix the coffee powder, the Virginia tobacco powder, the fenugreek powder and the cocoa powder; then stirring at a slow speed every 10 days, uniformly mixing again, wherein the rotation speed of each stirring is 50-120 r/min, the stirring time is 30 min, standing for 10 days at normal temperature after three continuous times, and taking supernatant to obtain the product;
the licorice extract and the momordica grosvenori extract are prepared by the following operations: at normal temperature, respectively soaking the licorice powder and the grosvener siraitia powder into 40% ethanol water solution with the weight of 4-10 times of that of the licorice powder and the grosvener siraitia powder, and slowly stirring for 30 minutes at the rotating speed of 50-120 revolutions per minute to uniformly mix the licorice powder and the grosvener siraitia powder; then stirring at a slow speed every 10 days, uniformly mixing again, wherein the rotation speed of each stirring is 50-120 r/min, the stirring time is 30 min, standing for 10 days at normal temperature after three continuous times, and taking supernatant to obtain the product;
the rye extract is prepared by the following steps: at normal temperature, soaking rye powder in 40% ethanol water solution with the weight of 4-10 times of that of the rye powder, and stirring at a rotating speed of 50-120 rpm for 30 minutes at a low speed to uniformly mix the rye powder; and then stirring at a slow speed every 10 days to mix the materials again, wherein the stirring speed is 50-120 r/min each time, the stirring time is 30 min, standing for 10 days at normal temperature after three times of continuous stirring, taking supernatant, boiling and distilling ethanol and water in the supernatant, and stopping distilling when the total weight of distilled distillate is 60%, wherein the obtained paste is rye extract.
2. The flavor composition for producing coffee flavored tobacco of claim 1, wherein: the ratio of the propylene glycol to the ethanol in the propylene glycol/ethanol mixed solution is 1:4.
3. the flavor composition for producing coffee flavored tobacco of claim 1, wherein: the propylene glycol/ethanol mixture was added at a 6-fold rate.
4. The flavor composition for producing coffee flavored tobacco of claim 1, wherein: the addition factor of the 40% aqueous ethanol solution was 6 times.
5. A method of preparing a flavour composition for the production of coffee-flavored tobacco, according to claim 1, comprising the steps of: at normal temperature, firstly weighing propylene glycol and purified water, uniformly stirring at a rotating speed of 50-120 r/min, then adding the weighed coffee extract, virginia tobacco extract, baked fenugreek extract, rye extract, yunyan essential oil, cocoa extract, glucose syrup, momordica grosvenori extract and licorice extract into the mixture, stirring at the rotating speed of 50-120 r/min while adding the materials until the materials are completely dissolved and uniform, standing the mixture at normal temperature for 10 days, and filtering the mixture by 325 meshes to obtain a finished product.
6. The method of manufacturing according to claim 5, wherein: the rotational speed of both stirring was 80 revolutions per minute.
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