CN115413811A - Preparation method and application of burnt sweet tea flavored heating cigarette - Google Patents
Preparation method and application of burnt sweet tea flavored heating cigarette Download PDFInfo
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- CN115413811A CN115413811A CN202211164707.7A CN202211164707A CN115413811A CN 115413811 A CN115413811 A CN 115413811A CN 202211164707 A CN202211164707 A CN 202211164707A CN 115413811 A CN115413811 A CN 115413811A
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- tea
- sweet tea
- flavored
- burnt sweet
- heated cigarette
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- 235000019504 cigarettes Nutrition 0.000 title claims abstract description 101
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 238000010438 heat treatment Methods 0.000 title claims abstract description 21
- 241001122767 Theaceae Species 0.000 title abstract 2
- 238000000034 method Methods 0.000 claims abstract description 34
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 51
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 42
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 33
- 239000007788 liquid Substances 0.000 claims description 32
- 238000006243 chemical reaction Methods 0.000 claims description 27
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- 150000002772 monosaccharides Chemical class 0.000 claims description 26
- 239000003960 organic solvent Substances 0.000 claims description 24
- 239000000243 solution Substances 0.000 claims description 24
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims description 17
- 238000004537 pulping Methods 0.000 claims description 16
- 239000011259 mixed solution Substances 0.000 claims description 15
- 235000009569 green tea Nutrition 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 11
- 239000002904 solvent Substances 0.000 claims description 10
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 claims description 9
- 229930091371 Fructose Natural products 0.000 claims description 9
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 9
- 239000005715 Fructose Substances 0.000 claims description 9
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 9
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims description 9
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 claims description 9
- 229930182830 galactose Natural products 0.000 claims description 9
- 238000002386 leaching Methods 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 8
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 7
- 150000001875 compounds Chemical class 0.000 claims description 7
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 6
- 229920001131 Pulp (paper) Polymers 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 6
- 235000006468 Thea sinensis Nutrition 0.000 claims description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 6
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 6
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 6
- 239000000835 fiber Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000020279 black tea Nutrition 0.000 claims description 4
- 235000019225 fermented tea Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 235000020334 white tea Nutrition 0.000 claims description 3
- ASJSAQIRZKANQN-CRCLSJGQSA-N 2-deoxy-D-ribose Chemical compound OC[C@@H](O)[C@@H](O)CC=O ASJSAQIRZKANQN-CRCLSJGQSA-N 0.000 claims description 2
- 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 description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 235000020333 oolong tea Nutrition 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 230000035484 reaction time Effects 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 235000020338 yellow tea Nutrition 0.000 claims description 2
- 244000061176 Nicotiana tabacum Species 0.000 claims 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical group O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims 1
- 239000000779 smoke Substances 0.000 abstract description 32
- 210000000214 mouth Anatomy 0.000 abstract description 9
- 206010013911 Dysgeusia Diseases 0.000 abstract description 5
- 230000007794 irritation Effects 0.000 abstract description 3
- 241000208125 Nicotiana Species 0.000 description 16
- 230000001953 sensory effect Effects 0.000 description 13
- 239000003205 fragrance Substances 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 10
- 239000000126 substance Substances 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 9
- 238000013441 quality evaluation Methods 0.000 description 8
- 239000002994 raw material Substances 0.000 description 6
- 230000000391 smoking effect Effects 0.000 description 6
- 239000007864 aqueous solution Substances 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 235000013736 caramel Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000003546 flue gas Substances 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 238000012935 Averaging Methods 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000000443 aerosol Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000000287 crude extract Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 150000002391 heterocyclic compounds Chemical class 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000001303 quality assessment method Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- 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
- A24B15/10—Chemical features of tobacco products or tobacco substitutes
- A24B15/16—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Manufacture Of Tobacco Products (AREA)
Abstract
The invention provides a preparation method and application of a burnt sweet tea-flavored heating cigarette. The heated cigarette prepared by the method can increase the smoke concentration, improve the smoke quality, reduce miscellaneous gas and irritation, improve the aftertaste of the oral cavity and endow the cigarette with the characteristic style of tea aroma.
Description
Technical Field
The invention belongs to the technical field of tobacco flavors, and particularly relates to a preparation method and application of a burnt sweet tea flavor heated cigarette.
Background
Tea leaves, as one of three kinds of nonalcoholic beverages in the world, are widely favored because of having fragrant fragrance, containing tea polyphenols, amino acids and other nutrient substances and having various health-care functions of oxidation resistance, antibiosis and the like. The absolute content of the tea aroma substances in the tea is less, and generally only accounts for 0.01-0.05% of the mass of dry substances, but the tea aroma substances have great influence on the aroma quality of finished tea. At present, tea and related products thereof are mainly applied to the field of foods and are not related much in the field of tobacco flavors and fragrances.
The cigarette is heated by an external heat source, so that the aerosol, the fragrant substances and the nicotine in the cigarette are volatilized to form smoke similar to the traditional cigarette, and physiological satisfaction is achieved. The perfuming mode of the heated cigarette is mainly to apply essence and spice, and the perfuming of the auxiliary materials is relatively less.
CN108523197A provides a method for preparing low-temperature cigarettes with green tea style, which uses green tea and tobacco as main raw materials, combines the steps of green tea deactivation, rolling, drying and the like to obtain a mixed raw material of green tea and tobacco, and then combines a method for reproducing tobacco leaves to prepare a sheet to obtain the low-temperature cigarettes. The invention can obviously improve the smoking quality of low-temperature cigarettes, and has more obvious style characteristics of green tea compared with the method of directly adding green tea extract; the tobacco leaf and the green tea are mixed according to the proportion and then prepared according to the green tea step, so that the tobacco leaf can fully absorb aroma substances with low boiling point in the green tea, the smoking characteristic is more obvious, and the advantages of the green tea and the cigarette are fully mixed.
CN113528240A provides a preparation method of novel spice for heating cigarette with smoke regulation function, said preparation method comprises the following steps: fermenting the mixed raw material of Zimbabwe flue-cured tobacco and tea leaves at 25-30 ℃ by using bacillus, taking out a fermentation substrate, and extracting the fermentation substrate by using an ethanol solution with the concentration of 60-80 wt% to obtain a crude extract; filtering the crude extract with ultrafiltration membrane to obtain novel flavor. The invention utilizes the microbial fermentation technology and the novel extraction and separation technology to change the chemical components of the tobacco leaves and the tea leaves, extracts and separates novel latent fragrant substances from the tobacco leaves and adds the substances into the heated cigarette, thereby effectively reducing the release amount of harmful substances in the smoke of the heated cigarette, improving the smoking quality of the heated cigarette, enriching and plump the smoke, covering miscellaneous gas and wood gas and ensuring that the taste is more mellow.
In the prior art, although tea leaves are added into the heated cigarette, the tea leaves and tobacco powder are directly used for preparing the cigarette, and some heterocyclic compounds and other components can cause adverse effects on the smoke of the heated cigarette. Therefore, the development of a method for preparing the heating cigarette which can remove the bitter and astringent feeling of the tea material and retain the tea fragrance is urgently needed, so that the sensory quality of the heating cigarette is better improved.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide the preparation method and the application of the burnt sweet tea-flavored heating cigarette.
In order to achieve the purpose, the invention adopts the following technical scheme:
in a first aspect, the invention provides a preparation method of a burnt sweet tea flavored heating cigarette, which comprises the following process steps:
(1) Crushing tea leaves to obtain tea leaf powder;
(2) Leaching the tea powder treated in the step (1) with a solvent, filtering and cooling to obtain a filtrate, and keeping filter residues for later use;
(3) Mixing and stirring monosaccharide, an organic solvent and the filtrate obtained in the step (2) to obtain a mixed solution;
(4) Mixing the mixed solution obtained in the step (3) with an alkaline compound, and adjusting the pH value to obtain a reaction solution;
(5) Mixing the reaction solution obtained in the step (4) with the filter residue obtained in the step (2), carrying out caramelization reaction, and filtering to obtain a caramelized sweet tea fragrant liquid;
(6) And (5) mixing the burnt sweet tea aroma liquid in the step (5) with the heated cigarette slice pulping liquid and tobacco powder, and tabletting to obtain the burnt sweet tea aroma heated cigarette.
According to the method provided by the invention, the monosaccharide is used as a raw material for preparing the caramel, tea leaves are extracted, and are subjected to caramelization reaction with the monosaccharide under the microwave high-temperature condition to obtain the caramel sweet tea flavor additive, and the caramel sweet tea flavor additive is added into a heated cigarette to improve the smoke concentration of the heated cigarette, improve the smoke quality, reduce the stimulation of the throat, improve the smoke inducement and the aftertaste of the oral cavity, increase the sweet feeling of the oral cavity, and endow the cigarette with a better application effect in the aspect of tea flavor characteristic style.
Preferably, the variety of tea leaves in step (1) comprises any one of green tea, black tea, white tea, dark tea, oolong tea, yellow tea or compound tea or a combination of at least two of the green tea, the black tea, the dark tea and the compound tea.
Preferably, the tea powder in step (1) has a particle size of 60-100 mesh, such as 65 mesh, 70 mesh, 75 mesh, 80 mesh, 85 mesh, 90 mesh or 95 mesh.
Preferably, the solvent of step (2) comprises water or an aqueous ethanol solution.
Preferably, the solvent is an aqueous solution of ethanol with a concentration of 10% to 20%, and may be, for example, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, or the like.
Preferably, the mass ratio of the tea powder to the solvent is 1 (2-4), and can be, for example, 1.
Preferably, the temperature of the leaching is 50-80 ℃ (for example, 55 ℃, 60 ℃, 65 ℃, 70 ℃ or 75 ℃ and the like) and the time is 1-2h (for example, 1.2h, 1.4h, 1.5h, 1.7h or 1.9h and the like).
Preferably, the mass ratio of the monosaccharide, the filtrate and the organic solvent in the step (3) is (1-2): (3-5): (20-50).
Wherein "1-2" can be 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, or the like;
"3-5" can be 3.2, 3.4, 3.5, 3.7, 3.9, 4, 4.2, 4.4, 4.5, 4.7, or 4.9, etc.;
"20-50" may be 22, 25, 28, 30, 32, 35, 38, 40, 42, 45, or 48, etc.
According to the invention, the monosaccharide, the tea leaf filtrate and the organic solvent are mixed, so that sweet components in the monosaccharide and flavor components in the tea leaves can be better extracted into the organic solvent, and the finally obtained heated cigarette is sweet and moist in oral cavity after being sucked into the oral cavity, has sweet feeling, and has tea flavor in smoke.
Preferably, the monosaccharide includes any one of fructose, galactose, ribose, glucose, or deoxyribose, or a combination of at least two thereof.
Preferably, the monosaccharide is a combination of fructose, galactose and ribose.
Preferably, the mass ratio of the fructose, the galactose and the ribose is (2-3) to (1-2).
Wherein "2-3" can be 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, or the like;
the first "1-2" can be 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, or 1.9, etc.;
the second "1-2" may be 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, or 1.9, etc.
As a preferred technical scheme of the invention, when the monosaccharide is the combination of fructose, galactose and ribose, more flavor components can be generated after caramelization reaction under the condition of lower sugar consumption, and the caramelization smell of the cigarette can be better improved after the cigarette is heated.
Preferably, the organic solvent comprises glycerol and/or propylene glycol.
Preferably, the organic solvent is a mixture of glycerol and propylene glycol.
Preferably, the mass ratio of the glycerol to the propylene glycol is (8-9) to (1-2).
Wherein "8-9" can be 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 8.7, 8.8, or 8.9, etc.;
"1-2" can be 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, or the like.
Preferably, the alkaline compound of step (4) comprises any one of sodium carbonate, sodium bicarbonate, potassium hydroxide or sodium hydroxide or a combination of at least two thereof.
Preferably, the pH is adjusted to 7-8 in step (4).
Preferably, the mixed solution is preheated after the pH is adjusted in the step (4) to obtain a reaction solution.
Preferably, the preheating temperature is 75-85 deg.C (such as 76 deg.C, 77 deg.C, 78 deg.C, 79 deg.C, 80 deg.C, 81 deg.C, 82 deg.C, 83 deg.C or 84 deg.C), and the time is 0.5-2h (such as 0.6h, 0.8h, 1h, 1.2h, 1.4h, 1.5h, 1.7h or 1.9 h).
Preferably, the caramelization reaction of step (5) is carried out under microwave conditions.
Preferably, the microwave power is 200-400W, such as 220W, 250W, 280W, 300W, 320W, 350W or 380W.
Preferably, the caramelization reaction temperature is 90-100 deg.C (for example, may be 91 deg.C, 92 deg.C, 93 deg.C, 94 deg.C, 95 deg.C, 96 deg.C, 97 deg.C, 98 deg.C or 99 deg.C), and the reaction time is 1-3h (for example, may be 1.2h, 1.5h, 1.8h, 2h, 2.2h, 2.5h or 2.8 h).
Preferably, the amount of the burnt sweet tea aroma liquid added in the step (6) is 10-20% of the cigarette slice pulping liquid, for example, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19% or the like can be added.
Preferably, the components of the heated cigarette sheet pulping liquid in the step (6) comprise 1-2 parts of wood pulp fiber, 1-5 parts of carboxymethyl cellulose, 5-10 parts of glycerol and 70-90 parts of water in parts by weight.
In a second aspect, the present invention provides a heated cigarette produced by a method according to the first aspect.
Compared with the prior art, the invention has the following beneficial effects:
1. compared with the traditional cigarette spice, the caramelized spice prepared by taking the tea leaves and the monosaccharide as the raw materials has more natural fragrance and unique tea fragrance.
2. The method greatly reserves the fragrance components in the tea, more clearly shows the tea fragrance note when being applied to cigarettes, takes the nitrogen in the tea as the nitrogen source in the caramelization reaction process, and enriches the fragrance components of the tea fragrance caramel spice.
3. The heated cigarette finally obtained by the method can increase the smoke concentration, improve the smoke quality, reduce the irritation and improve the aftertaste of the oral cavity, so that the oral cavity has the characteristic style of sweet feeling and tea aroma of the cigarette.
4. The preparation method has the advantages of simple preparation process, high efficiency, easy satisfaction of preparation conditions, suitability for industrial production and easy popularization and application, and the caramelization reaction is carried out under the microwave condition.
Detailed Description
In order to further illustrate the technical means and effects of the present invention, the technical solutions of the present invention are further described below with reference to the preferred embodiments of the present invention, but the present invention is not limited to the scope of the embodiments.
Example 1
The embodiment provides a preparation method of a burnt sweet tea flavored heating cigarette, which comprises the following steps:
(1) Pulverizing green tea to obtain 80 mesh tea powder;
(2) Putting the tea powder treated in the step (1) into a 15% ethanol solution, leaching for 1.5h at 70 ℃, wherein the mass ratio of the tea powder to the ethanol aqueous solution is 1;
(3) Placing monosaccharide and an organic solvent (glycerol and propylene glycol in a mass ratio of 8.5;
(4) Adding sodium carbonate into the mixed solution obtained in the step (3), adjusting the pH of the mixed solution to 7.5, and preheating the mixed solution at 80 ℃ for 1h to obtain a reaction solution;
(5) Adding the filter residue obtained in the step (2) into the reaction solution obtained in the step (4), carrying out caramelization reaction for 2 hours at the microwave power of 300W and the temperature of 95 ℃, and filtering to obtain the caramelized and sweet tea fragrant liquid;
(6) Adding the burnt sweet tea aroma liquid obtained in the step (5) into heated cigarette sheet pulping liquid according to the addition of 15% (the heated cigarette sheet pulping liquid comprises 1 part of wood pulp fiber, 3 parts of carboxymethyl cellulose, 8 parts of glycerol and 88 parts of water according to parts by weight), uniformly mixing with tobacco powder according to the mass ratio of 6.
Example 2
The embodiment provides a preparation method of a burnt sweet tea flavored heating cigarette, which comprises the following steps:
(1) Pulverizing black tea to obtain 60 mesh tea powder;
(2) Putting the tea powder treated in the step (1) into a 10% ethanol solution, leaching for 1h at 80 ℃, wherein the mass ratio of the tea powder to the ethanol solution is 1;
(3) Placing monosaccharide and an organic solvent (glycerol and propylene glycol in a mass ratio of 9;
(4) Adding sodium bicarbonate into the mixed solution obtained in the step (3), adjusting the pH of the mixed solution to 8, and then preheating the mixed solution at 85 ℃ for 0.5h to obtain a reaction solution;
(5) Adding the filter residue obtained in the step (2) into the reaction solution obtained in the step (4), carrying out caramelization reaction for 1h at the microwave power of 400W and the temperature of 90 ℃, and filtering to obtain the caramelized sweet tea fragrant liquid;
(6) Adding the sweet tea aroma liquid in the step (5) into heated cigarette sheet pulping liquid according to the addition of 20% (the heated cigarette sheet pulping liquid comprises 1 part of wood pulp fiber, 5 parts of carboxymethyl cellulose, 5 parts of glycerol and 89 parts of water in parts by weight), uniformly mixing with tobacco powder according to the mass ratio of 6.5.
Example 3
The embodiment provides a preparation method of a burnt sweet tea flavored heating cigarette, which comprises the following steps:
(1) Crushing white tea leaves to obtain 100-mesh tea powder;
(2) Putting the tea powder treated in the step (1) into a 20% ethanol solution, leaching for 2h at 50 ℃, wherein the mass ratio of the tea powder to the ethanol solution is 1;
(3) Placing monosaccharide and an organic solvent (glycerol and propylene glycol in a mass ratio of 8;
(4) Adding potassium hydroxide into the mixed solution obtained in the step (3), adjusting the pH of the mixed solution to 7, and then preheating the mixed solution at 75 ℃ for 2 hours to obtain a reaction solution;
(5) Adding the filter residue obtained in the step (2) into the reaction solution obtained in the step (4), carrying out caramelization reaction for 3 hours at the microwave power of 200W and the temperature of 100 ℃, and filtering to obtain the caramelized sweet tea fragrant liquid;
(6) Adding the burnt sweet tea aroma liquid obtained in the step (5) into heated cigarette sheet pulping liquid (the heated cigarette sheet pulping liquid comprises 2 parts of wood pulp fiber, 1 part of carboxymethyl cellulose, 10 parts of glycerol and 87 parts of water in parts by weight), mixing the mixture with tobacco powder according to the mass ratio of 6.
Example 4
This example provides a method for preparing a burnt sweet tea flavored cigarette, which is different from example 1 only in that the solvent in step (2) is water, the amount of water added is the same as that in example 1, and the rest of the steps are the same as those in example 1.
Example 5
This example provides a method for preparing a burnt sweet tea flavored cigarette, which is different from example 1 only in that the concentration of the ethanol aqueous solution in step (2) is 50%, the addition amount of the ethanol aqueous solution is kept unchanged, and the rest steps are the same as example 1.
Example 6
This example provides a method for preparing a burnt sweet tea flavored heated cigarette, which is different from example 1 only in that the organic solvent in step (3) is glycerol, the amount of the organic solvent is kept unchanged, and the rest steps are the same as example 1.
Example 7
This example provides a method for preparing a burnt sweet tea flavored cigarette, which is different from example 1 only in that the organic solvent in step (3) is propylene glycol, and the amount of the organic solvent is kept unchanged, and the rest of the steps are the same as example 1.
Example 8
The embodiment provides a preparation method of a burnt sweet tea flavored heating cigarette, which is different from the method in the embodiment 1 only in that the organic solvent in the step (3) is glycerol and propylene glycol in a mass ratio of 1.
Example 9
The embodiment provides a preparation method of a burnt sweet tea flavored heating cigarette, which is different from the method in embodiment 1 only in that the monosaccharide in the step (3) is a combination of fructose and galactose in a mass ratio of 5.
Example 10
The embodiment provides a preparation method of a burnt sweet tea flavored heating cigarette, which is different from the method in embodiment 1 only in that the monosaccharide in step (3) is a combination of fructose and ribose in a mass ratio of 5.
Example 11
The embodiment provides a preparation method of a burnt sweet tea flavored heating cigarette, which is different from the method in embodiment 1 only in that the monosaccharide in the step (3) is a combination of ribose and galactose in a mass ratio of 1.
Example 12
The embodiment provides a preparation method of a burnt sweet tea flavored heating cigarette, which is different from the method in embodiment 1 only in that the mass ratio of the monosaccharide, the filtrate and the organic solvent in step (3) is 3.
Example 13
The embodiment provides a preparation method of a burnt sweet tea flavored heating cigarette, which is different from the method in embodiment 1 only in that the mass ratio of the monosaccharide, the filtrate and the organic solvent in step (3) is 1.
Example 14
This example provides a method for preparing a burnt sweet tea flavored cigarette, which is different from example 1 only in that no preheating is performed after the pH adjustment in step (4), and the rest of the steps are the same as example 1.
Example 15
This example provides a method of producing a burnt sweet tea flavored heated cigarette, which differs from example 1 only in that the burnt sweet tea flavored liquid in step (5) is added to the heated cigarette sheet pulping liquid in an amount of 5% in step (6), and the remaining steps are identical to example 1.
Example 16
This example provides a method for producing a burnt sweet tea flavored heated cigarette, which differs from example 1 only in that the burnt sweet tea flavored liquid in step (5) is added to the heated cigarette sheet pulping liquid in an amount of 30% in step (6), and the remaining steps are identical to example 1.
Comparative example 1
The present comparative example provides a method of preparing a heated cigarette, the method comprising:
(1) Pulverizing green tea to obtain 80 mesh tea powder;
(2) Putting the tea powder treated in the step (1) into a 15% ethanol solution, leaching for 1.5h at 70 ℃, wherein the mass ratio of the tea powder to the ethanol aqueous solution is 1;
(3) And (3) adding the filtrate obtained in the step (2) into heated cigarette sheet pulping liquid (the heated cigarette sheet pulping liquid comprises 1 part of wood pulp fiber, 3 parts of carboxymethyl cellulose, 8 parts of glycerol and 88 parts of water in parts by weight) according to the addition of 15%, uniformly mixing with tobacco powder, and tabletting to obtain the heated cigarette.
Comparative example 2
The comparative example provides a preparation method of a burnt sweet tea-flavored heating cigarette, which is different from the method in example 1 only in that the monosaccharide in the step (3) is replaced by cane sugar, the adding amount is kept unchanged, and the rest steps are consistent with the step in example 1.
Comparative example 3
This comparative example provides a process for producing a burnt sweet tea flavored heated cigarette, which differs from example 1 only in that the organic solvent is replaced with water in step (3) while keeping the amount of water added unchanged, and the remaining steps are identical to example 1.
Test example 1
According to the fourth part of the cigarette of GB 5606.4-2005: in the sensory technical requirements, a sample sampling method is used for sampling, sensory quality evaluation indexes and smoke stability indexes are respectively set, 7 special grade smokers are organized, according to the evaluation contents and evaluation standards in tables 1-4, the smoking and scoring are respectively carried out from two dimensions, and the scoring of the sensory quality indexes and the scoring of the smoke stability indexes are both carried out in percentage.
The sensory quality evaluation indexes are respectively as follows: the amount of smoke, aroma, scent, strength, harmony, irritation and taste; the weights of the indexes are respectively 10%, 30%, 10%, 15% and 25%; the specific definition of 6 sensory quality evaluation indexes is shown in table 1, and the evaluation criteria of 6 sensory quality evaluation indexes are shown in table 2.
TABLE 1
TABLE 2
The flue gas stability evaluation indexes are respectively as follows: smoke volume, smoke temperature and fragrance volume; the weights of the indexes are respectively 30%, 20% and 50%; the specific definitions of the 3 smoke stability evaluation indexes are shown in table 3, and the evaluation criteria of the 3 smoke stability evaluation indexes are shown in table 4.
TABLE 3
| Flue gas stability evaluation index | Definition of |
| Amount of smoke | Aerosol delivery stability during smoking |
| Temperature of flue gas | The temperature and the change condition of the smoke in the suction process |
| Amount of fragrance | Stability of fragrance delivery during smoking |
TABLE 4
And further determining the weights of the sensory quality score and the smoke stability score according to the score of the smoke stability index. According to the score of the smoke stability index, the smoke stability is divided into three grades from high to low, wherein the grade with the score of more than 85 is A grade, the grade with the score of more than or equal to 85 is B grade, and the grade with the score of less than or equal to 70 is C grade; when the grade is A, the smoke stability index is assigned with the weight of 30 percent, and the sensory quality evaluation index is assigned with the weight of 70 percent; when the grade is B, the smoke stability index is assigned with the weight of 45 percent, and the sensory quality evaluation index is assigned with the weight of 55 percent; in the C grade, the smoke stability index is assigned with the weight of 60 percent, and the sensory quality evaluation index is assigned with the weight of 40 percent.
And finally, obtaining the comprehensive score of the sensory quality evaluation of the heated cigarette through weighting calculation. The score is equal to the sum of the "sensory quality assessment indicator score-empowerment" and the "smoke stability indicator score-empowerment", specifically: each index is divided into score units by 0.5 and is according to a formula
Calculating an average score, averaging the decimal point and retaining a significant digit, wherein
Averaging the scores for a single term; sigma X i -some singleton score is summed; n-the number of participants in the evaluation.
Specific results of the burnt sweet tea flavored heated cigarettes prepared in examples 1 to 16 and comparative examples 1 to 3 and the blank heated cigarette are as follows:
TABLE 5
As can be seen from the data in table 5, the heated cigarettes containing the burnt sweet tea flavor obtained by the method provided by the present invention in examples 1 to 3 not only improve the smoke concentration and smoke quality, but also enable better harmony and better lasting feeling, reduce the stimulation to the throat, improve the aftertaste of the oral cavity, and increase the sweet feeling of the oral cavity, as compared with the blank heated cigarettes.
As can be seen from examples 4 to 5, when the solvent for extracting tea leaves in step (2) was changed, the aroma of the heated cigarette was slightly insufficient; as can be seen from examples 6 to 8, when the kind of the organic solvent is changed in the step (3), the overall score of the heated cigarette is also decreased; from examples 9-11, it can be seen that the aroma of the heated cigarette is also slightly reduced when the monosaccharide is not of the type defined in the present application; in examples 12 to 13, when the mass ratio of the monosaccharide, the filtrate and the organic solvent in the step (3) is not within the range defined by the present invention, the aroma and the taste of the heated cigarette are also affected; in examples 15 to 16, when the amount of the burnt sweet tea flavor liquid added is too small, the influence on the taste of the heated cigarette is small, and when the amount of the burnt sweet tea flavor liquid added is too large, offensive odor is generated, and the performance of the heated cigarette is also influenced.
As can be seen from comparative example 1, when only the tea extract was added to the heated cigarette, the aroma of the heated cigarette was slightly rough, and the aftertaste was more pronounced; in comparative example 2, when disaccharide was used instead of monosaccharide, the caramelization reaction was poor, and further the taste of the heated cigarette was affected; in comparative example 3, when the organic solvent was replaced with water in step (3), the caramelization reaction effect was poor, and the aroma and taste of the heated cigarette were also reduced.
The applicant states that the preparation method and the application of the burnt sweet tea flavored heating cigarette of the invention are illustrated by the above examples, but the invention is not limited to the above examples, that is, the invention is not limited to the above examples. It should be understood by those skilled in the art that any modification of the present invention, equivalent substitutions of the raw materials of the product of the present invention, addition of auxiliary components, selection of specific modes, etc., are within the scope and disclosure of the present invention.
The preferred embodiments of the present invention have been described in detail, however, the present invention is not limited to the specific details of the above embodiments, and various simple modifications may be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are within the protective scope of the present invention.
It should be noted that the various technical features described in the above embodiments can be combined in any suitable manner without contradiction, and the invention is not described in any way for the possible combinations in order to avoid unnecessary repetition.
Claims (10)
1. The preparation method of the burnt sweet tea flavored heating cigarette is characterized by comprising the following process steps:
(1) Crushing tea leaves to obtain tea leaf powder;
(2) Leaching the tea powder treated in the step (1) with a solvent, filtering and cooling to obtain a filtrate, and keeping filter residues for later use;
(3) Mixing and stirring monosaccharide, an organic solvent and the filtrate obtained in the step (2) to obtain a mixed solution;
(4) Mixing the mixed solution obtained in the step (3) with an alkaline compound, and adjusting the pH value to obtain a reaction solution;
(5) Mixing the reaction solution in the step (4) with the filter residue in the step (2), carrying out caramelization reaction, and filtering to obtain a caramelized sweet tea fragrant liquid;
(6) And (5) mixing the burnt sweet tea aroma liquid in the step (5) with the heated cigarette slice pulping liquid and tobacco powder, and tabletting to obtain the burnt sweet tea aroma heated cigarette.
2. The method for preparing the burnt sweet tea-flavored heated cigarette according to claim 1, wherein the tea leaves in the step (1) comprise any one or a combination of at least two of green tea, black tea, white tea, dark tea, oolong tea, yellow tea or compound tea;
preferably, the tea powder of step (1) has a particle size of 60-100 mesh.
3. The method for producing the burnt sweet tea flavored heated cigarette according to claim 1 or 2, wherein the solvent in the step (2) comprises water or an aqueous ethanol solution;
preferably, the solvent is ethanol water solution with the concentration of 10% -20%;
preferably, the mass ratio of the tea powder to the solvent is 1 (2-4);
preferably, the leaching temperature is 50-80 ℃ and the leaching time is 1-2h.
4. The method for producing the burnt sweet tea flavored heated cigarette according to any one of claims 1 to 3, wherein the mass ratio of the monosaccharide, the filtrate and the organic solvent in the step (3) is (1-2): (3-5): (20-50).
5. The method for producing the burnt sweet tea flavored heated cigarette according to any one of claims 1 to 4, wherein the monosaccharide includes any one of fructose, galactose, ribose, glucose or deoxyribose or a combination of at least two thereof;
preferably, the monosaccharide is a combination of fructose, galactose and ribose;
preferably, the mass ratio of the fructose to the galactose to the ribose is (2-3) to (1-2);
preferably, the organic solvent comprises glycerol and/or propylene glycol;
preferably, the organic solvent is a mixture of glycerol and propylene glycol;
preferably, the mass ratio of the glycerol to the propylene glycol is (8-9) to (1-2).
6. The method for producing a burnt sweet tea flavored heated cigarette according to any one of claims 1 to 5, wherein the alkaline compound of step (4) comprises any one or a combination of at least two of sodium carbonate, sodium bicarbonate, potassium hydroxide or sodium hydroxide;
preferably, the pH is adjusted to 7-8 in step (4).
7. The method for preparing the burnt sweet tea flavored heated cigarette according to any one of the claims 1 to 6, wherein the mixed solution is preheated after the pH is adjusted in the step (4) to obtain a reaction solution;
preferably, the preheating temperature is 75-85 ℃ and the time is 0.5-2h.
8. The method for producing a burnt sweet tea flavored heated cigarette according to any one of claims 1 to 7, wherein the caramelization reaction of step (5) is carried out under microwave conditions;
preferably, the microwave power is 200-400W;
preferably, the caramelization reaction temperature is 90-100 ℃, and the reaction time is 1-3h.
9. The method for preparing the burnt sweet tea flavored heated cigarette as claimed in any one of claims 1 to 8, wherein the addition amount of the burnt sweet tea flavored liquid in the step (6) is 10 to 20 percent of the pulping liquid of the cigarette slices;
preferably, the components of the heated cigarette sheet pulping liquid in the step (6) comprise 1-2 parts of wood pulp fiber, 1-5 parts of carboxymethyl cellulose, 5-10 parts of glycerol and 70-90 parts of water in parts by weight.
10. A burnt sweet tea flavored heating cigarette which is characterized by being prepared by the method of any one of claims 1 to 9.
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