CN115413811B - 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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- CN115413811B CN115413811B CN202211164707.7A CN202211164707A CN115413811B CN 115413811 B CN115413811 B CN 115413811B CN 202211164707 A CN202211164707 A CN 202211164707A CN 115413811 B CN115413811 B CN 115413811B
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- heated cigarette
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- 235000019504 cigarettes Nutrition 0.000 title claims abstract description 116
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 72
- 238000010438 heat treatment Methods 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 141
- 238000000034 method Methods 0.000 claims abstract description 44
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- 238000006243 chemical reaction Methods 0.000 claims abstract description 29
- 239000003960 organic solvent Substances 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 28
- 239000000706 filtrate Substances 0.000 claims abstract description 23
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 239000002002 slurry Substances 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 14
- 238000002386 leaching Methods 0.000 claims abstract description 8
- 150000001875 compounds Chemical class 0.000 claims abstract description 6
- 230000001105 regulatory effect Effects 0.000 claims abstract description 4
- 244000061176 Nicotiana tabacum Species 0.000 claims abstract 2
- 235000013616 tea Nutrition 0.000 claims description 118
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 36
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 36
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 33
- 239000000243 solution Substances 0.000 claims description 28
- 239000011259 mixed solution Substances 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 17
- 235000009569 green tea Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 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 10
- 229930091371 Fructose Natural products 0.000 claims description 10
- 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 10
- 239000005715 Fructose Substances 0.000 claims description 10
- 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 10
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 claims description 10
- 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 10
- 229930182830 galactose Natural products 0.000 claims description 10
- 239000002904 solvent Substances 0.000 claims description 10
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 9
- 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
- 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
- 238000001816 cooling Methods 0.000 claims description 6
- 239000000835 fiber Substances 0.000 claims description 6
- 235000006468 Thea sinensis Nutrition 0.000 claims description 5
- 235000020279 black tea Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 235000020334 white tea Nutrition 0.000 claims description 3
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 230000035484 reaction time Effects 0.000 claims description 2
- 235000020338 yellow tea Nutrition 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims 1
- 239000000779 smoke Substances 0.000 abstract description 34
- 210000000214 mouth Anatomy 0.000 abstract description 10
- 206010013911 Dysgeusia Diseases 0.000 abstract description 6
- 239000007789 gas Substances 0.000 abstract description 4
- 230000007794 irritation Effects 0.000 abstract description 4
- 239000007795 chemical reaction product Substances 0.000 abstract 1
- 238000004090 dissolution Methods 0.000 abstract 1
- 241000208125 Nicotiana Species 0.000 description 18
- 230000001953 sensory effect Effects 0.000 description 13
- 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 9
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000002994 raw material Substances 0.000 description 6
- 235000013599 spices Nutrition 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 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
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 206010043521 Throat irritation Diseases 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000000287 crude extract Substances 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000004537 pulping Methods 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- ASJSAQIRZKANQN-CRCLSJGQSA-N 2-deoxy-D-ribose Chemical compound OC[C@@H](O)[C@@H](O)CC=O ASJSAQIRZKANQN-CRCLSJGQSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 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 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
- 239000003795 chemical substances by application Substances 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
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 150000002391 heterocyclic compounds Chemical class 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 244000005700 microbiome Species 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
- 238000010979 pH adjustment Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000005070 sampling 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
- 241000894007 species Species 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000000108 ultra-filtration Methods 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 application provides a preparation method and application of a burnt sweet tea flavored heating cigarette, which comprises the steps of crushing tea leaves, leaching, filtering to obtain filtrate, adding monosaccharide into the filtrate, mixing with an organic solvent for dissolution, adding an alkaline compound for regulating the pH value, carrying out caramelization reaction under the microwave reaction condition, adding the reaction product into heating cigarette slice slurry, mixing with tobacco powder, and tabletting to obtain the burnt sweet tea flavored heating cigarette. The heated cigarette prepared by the method can increase the smoke concentration, improve the smoke quality, reduce miscellaneous gases and irritation, improve the aftertaste of the oral cavity, and simultaneously endow the cigarette with the tea aroma characteristic style.
Description
Technical Field
The application belongs to the technical field of tobacco flavors, and particularly relates to a preparation method and application of a burnt sweet tea flavored heated cigarette.
Background
Tea is widely favored as one of three nonalcoholic beverages in the world because of having fragrant aroma, containing nutrient substances such as tea polyphenol, amino acid and the like, and having various health care functions such as antioxidation, antibiosis and the like. The absolute content of the tea aroma substances in the tea is less, and the tea aroma substances generally account for only 0.01-0.05% of the dry substance mass, but have great influence on the aroma quality of the finished tea. At present, the tea and related products thereof are mainly applied to the field of foods, and are not very much related to the field of tobacco essence and spice.
The heating of the non-combustible cigarette is to heat the tobacco by an external heat source, so that the atomization agent, the fragrant substances and the nicotine in the tobacco volatilize to form smoke similar to the traditional cigarette and obtain physiological satisfaction. The flavoring mode of the heated cigarettes mainly comprises the steps of applying essence and spice, and the flavoring of auxiliary materials is relatively less.
CN108523197a provides a method for preparing a low-temperature cigarette with a green tea style, which uses green tea and tobacco as main raw materials, combines the steps of green tea fixation, rolling, drying and the like to obtain a raw material mixed by the green tea and the tobacco, and combines the method of reconstituted tobacco to prepare a sheet to obtain the low-temperature cigarette. The application can obviously improve the smoking quality of the low-temperature cigarettes, and has more obvious style characteristics of green tea than the method of directly adding the green tea extract; according to the process for preparing the green tea by mixing the tobacco leaves and the green tea according to the proportion, the tobacco leaves can fully absorb low-boiling point aroma substances in the green tea, the odor absorbing characteristic is more obvious, and the advantages of the green tea and the cigarettes are fully mixed.
CN113528240a provides a preparation method of a novel heated cigarette flavor with smoke regulating function, the preparation method comprises the following steps: fermenting the mixed raw materials of the Zimbabwe flue-cured tobacco and the tea leaves by using bacillus at the temperature of 25-30 ℃, extracting a 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 the novel perfume. The application utilizes the microorganism fermentation technology and the novel extraction separation technology to change the chemical components of tobacco leaves and tea leaves, extracts and separates novel aroma substances from the tobacco leaves and the tea leaves, and adds the aroma substances into the heated cigarettes, thereby effectively reducing the release amount of harmful substances in the smoke of the heated cigarettes, improving the smoking quality of the heated cigarettes, enriching and filling the smoke, covering miscellaneous gases and woody gases and leading the taste of the heated cigarettes to be more mellow.
In the prior art, although the technical proposal of adding tea into the heated cigarette is also adopted, the tea and the tobacco powder are directly prepared into the cigarette, and some heterocyclic compounds and other components can have adverse effects on the smoke of the heated cigarette. Therefore, development of a preparation method of the heating cigarette capable of removing bitter and astringent feel of tea materials and keeping tea aroma is urgently needed, and therefore sensory quality of the heating cigarette is better improved.
Disclosure of Invention
Aiming at the defects of the prior art, the application aims to provide a preparation method and application of a burnt sweet tea flavored heating cigarette, and the heating cigarette prepared by the method has the advantages of stronger smoke, better smoke quality, lower irritation, capability of improving the aftertaste of the oral cavity and endowing the cigarette with tea flavored characteristic style.
In order to achieve the aim of the application, the application adopts the following technical scheme:
in a first aspect, the application provides a preparation method of a burnt sweet tea flavored heated cigarette, comprising the following process steps:
(1) Crushing tea leaves to obtain tea powder;
(2) Leaching the tea powder treated in the step (1) with a solvent, filtering, cooling to obtain filtrate, and reserving filter residues;
(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 regulating 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), performing caramelization reaction, and filtering to obtain burnt sweet tea aroma liquid;
(6) And (3) mixing the sweet tea aroma liquid obtained in the step (5) with the slurry and the tobacco powder prepared by heating the cigarette slices, and tabletting to obtain the sweet tea aroma heating cigarette.
According to the method provided by the application, the monosaccharide is used as the raw material for preparing the caramel, the tea is extracted firstly, and the caramelization reaction is carried out on the monosaccharide and the monosaccharide under the condition of high temperature of microwaves, so that the burnt sweet tea additive is obtained, and after the burnt sweet tea additive is added into a heated cigarette, the smoke concentration of the heated cigarette can be improved, the smoke quality is improved, the throat irritation is reduced, the smoke inducibility and the aftertaste of the oral cavity are improved, the sweet taste of the oral cavity is improved, and the better application effect is provided for the tea flavor characteristic style of the cigarette.
Preferably, the tea leaves in the step (1) comprise any one or a combination of at least two of green tea, black tea, white tea, black tea, green tea, yellow tea or compound tea.
Preferably, the grain size of the tea leaf powder in the step (1) is 60-100 meshes, for example, 65 meshes, 70 meshes, 75 meshes, 80 meshes, 85 meshes, 90 meshes or 95 meshes, etc.
Preferably, the solvent of step (2) comprises water or an aqueous ethanol solution.
Preferably, the solvent is an aqueous ethanol solution with a concentration of 10% -20%, for example, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18% or 19% and the like.
Preferably, the mass ratio of the tea leaf powder to the solvent is 1 (2-4), and can be 1:2.2, 1:2.5, 1:2.7, 1:3, 1:3.2, 1:3.5 or 1:3.8, for example.
Preferably, the temperature of the leaching is 50-80 ℃ (e.g. 55 ℃, 60 ℃, 65 ℃, 70 ℃ or 75 ℃ etc.) for 1-2 hours (e.g. 1.2 hours, 1.4 hours, 1.5 hours, 1.7 hours or 1.9 hours etc.).
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" may be 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, etc.;
"3-5" may be 3.2, 3.4, 3.5, 3.7, 3.9, 4, 4.2, 4.4, 4.5, 4.7, 4.9, etc.;
"20-50" may be 22, 25, 28, 30, 32, 35, 38, 40, 42, 45, 48, or the like.
According to the application, the monosaccharide, the tea filtrate and the organic solvent are mixed, so that sweet components in the monosaccharide and flavor components in the tea can be better extracted into the organic solvent, and the finally obtained heated cigarette is enabled to be sweet in oral cavity after being inhaled into the oral cavity, has a sweet taste, and has tea flavor in smoke.
Preferably, the monosaccharide includes any one or a combination of at least two of fructose, galactose, ribose, glucose, or deoxyribose.
Preferably, the monosaccharide is a combination of fructose, galactose and ribose.
Preferably, the mass ratio of fructose, galactose and ribose is (2-3): (1-2): (1-2).
Wherein "2-3" may be 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, etc.;
the first "1-2" may be 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 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, 1.9, etc.
As a preferred technical scheme of the application, when monosaccharide is the combination of fructose, galactose and ribose, more aroma components can be generated after caramelization reaction under the condition of lower sugar consumption, and the sweet smell of the cigarette can be better improved after the cigarette is heated.
Preferably, the organic solvent comprises propylene glycol 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): 1-2.
Wherein "8-9" may be 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 8.7, 8.8, 8.9, etc.;
"1-2" may be 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, etc.
Preferably, 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 of step (4) is adjusted to 7-8.
Preferably, the mixed solution is preheated after the pH is adjusted in the step (4) to obtain a reaction solution.
Preferably, the preheating is performed at a temperature of 75-85 ℃ (for example, 76 ℃, 77 ℃, 78 ℃, 79 ℃, 80 ℃, 81 ℃, 82 ℃, 83 ℃, 84 ℃ or the like) for a time of 0.5-2 hours (for example, 0.6 hours, 0.8 hours, 1 hour, 1.2 hours, 1.4 hours, 1.5 hours, 1.7 hours, 1.9 hours or the like).
Preferably, the caramelisation reaction of step (5) is carried out under microwave conditions.
Preferably, the microwave power is 200-400W, for example, 220W, 250W, 280W, 300W, 320W, 350W, 380W, etc.
Preferably, the caramelization reaction temperature is 90-100 ℃ (for example, 91 ℃, 92 ℃, 93 ℃, 94 ℃, 95 ℃, 96 ℃, 97 ℃, 98 ℃ or 99 ℃ and the like) and the reaction time is 1-3 hours (for example, 1.2 hours, 1.5 hours, 1.8 hours, 2 hours, 2.2 hours, 2.5 hours or 2.8 hours and the like).
Preferably, the adding amount of the sweet tea aroma liquid in the step (6) is 10-20% of the cigarette slice pulping liquid, for example, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18% or 19% and the like.
Preferably, the components of the heating cigarette slice pulping liquid in the step (6) comprise, by weight, 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 a second aspect, the present application provides a heated cigarette prepared by the method of the first aspect.
Compared with the prior art, the application has the following beneficial effects:
1. the caramelized spice is prepared from the tea leaves and the monosaccharide serving as raw materials, has more natural aroma compared with the traditional cigarette spice, and has unique tea aroma.
2. The method of the application greatly reserves the aroma components in the tea, is applied to cigarettes, shows tea aroma charm, takes the nitrogen in the tea as the nitrogen source in the caramelization reaction process, and enriches the aroma components of the tea aroma caramel spice.
3. The heated cigarette finally obtained by the method can increase the smoke concentration, improve the smoke quality, reduce the irritation, improve the aftertaste of the oral cavity, and enable the oral cavity to have sweet feel and give the cigarette tea-flavored characteristic style.
4. The preparation method is simple in preparation process, caramelization reaction is performed under the microwave condition, efficiency is improved, the preparation condition is easy to meet, and the method is suitable for industrial production and easy to popularize and apply.
Detailed Description
In order to further describe the technical means adopted by the present application and the effects thereof, the following describes the technical scheme of the present application in combination with the preferred embodiments of the present application, but the present application 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) Crushing green tea leaves to obtain 80-mesh tea powder;
(2) Leaching the tea powder treated in the step (1) in a 15% ethanol solution at 70 ℃ for 1.5h, wherein the mass ratio of the tea powder to the ethanol water solution is 1:3, filtering, and cooling to obtain a filtrate, and reserving filter residues;
(3) Placing monosaccharide and an organic solvent (the mass ratio of the glycerol to the propylene glycol is 8.5:1.5) into the filtrate obtained in the step (2), and stirring and mixing at 30 ℃ to obtain a mixed solution, wherein the mass ratio of the monosaccharide, the filtrate and the organic solvent is 1.5:4:40, and the monosaccharide is a combination of fructose, galactose and ribose in a mass ratio of 5:3:3;
(4) Adding sodium carbonate into the mixed solution 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 in the step (2) into the reaction solution in the step (4), performing caramelization reaction for 2 hours at the microwave power of 300W and the temperature of 95 ℃, and filtering to obtain the burnt sweet tea aroma liquid;
(6) Adding the sweet tea aroma liquid obtained in the step (5) into the heating cigarette slice slurry (the heating cigarette slice slurry comprises 1 part of wood pulp fiber, 3 parts of carboxymethyl cellulose, 8 parts of glycerol and 88 parts of water by weight) according to the addition amount of 15%, uniformly mixing with tobacco powder according to the mass ratio of 6:1, and tabletting to obtain the sweet tea aroma heating cigarette.
Example 2
The embodiment provides a preparation method of a burnt sweet tea flavored heating cigarette, which comprises the following steps:
(1) Crushing black tea leaves to obtain 60-mesh tea powder;
(2) Leaching the tea powder treated in the step (1) in 10% ethanol solution at 80 ℃ for 1h, wherein the mass ratio of the tea powder to the ethanol water solution is 1:2, filtering, cooling to obtain filtrate, and reserving filter residues;
(3) Placing monosaccharide and an organic solvent (the mass ratio of the glycerol to the propylene glycol is 9:1) into the filtrate obtained in the step (2), and stirring and mixing at 25 ℃ to obtain a mixed solution, wherein the mass ratio of the monosaccharide to the filtrate to the organic solvent is 1:3:20, and the monosaccharide is a combination of fructose, galactose and ribose in a mass ratio of 2:1:1;
(4) Adding sodium bicarbonate into the mixed solution in the step (3), adjusting the pH of the mixed solution to 8, and preheating the mixed solution at 85 ℃ for 0.5h to obtain a reaction solution;
(5) Adding the filter residue in the step (2) into the reaction solution in the step (4), performing caramelization reaction for 1h at the microwave power of 400W and the temperature of 90 ℃, and filtering to obtain burnt sweet tea aroma liquid;
(6) Adding the burnt sweet tea aroma liquid obtained in the step (5) into the heated cigarette slice slurry (the heated cigarette slice slurry comprises 1 part of wood pulp fiber, 5 parts of carboxymethyl cellulose, 5 parts of glycerol and 89 parts of water by weight) according to the addition amount of 20%, uniformly mixing with tobacco powder according to the mass ratio of 6.5:1, tabletting, and obtaining the burnt sweet tea aroma heated cigarette.
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) Leaching the tea powder treated in the step (1) in 20% ethanol solution at 50 ℃ for 2 hours, wherein the mass ratio of the tea powder to the ethanol water solution is 1:4, filtering, and cooling to obtain filtrate, and filtering residues for later use;
(3) Placing monosaccharide and an organic solvent (the mass ratio of the glycerol to the propylene glycol is 8:2) into the filtrate obtained in the step (2), and stirring and mixing at 30 ℃ to obtain a mixed solution, wherein the mass ratio of the monosaccharide to the filtrate to the organic solvent is 2:5:50, and the monosaccharide is a combination of fructose, galactose and ribose in a mass ratio of 3:2:2;
(4) Adding potassium hydroxide into the mixed solution in the step (3), adjusting the pH of the mixed solution to 7, and preheating the mixed solution at 75 ℃ for 2 hours to obtain a reaction solution;
(5) Adding the filter residue in the step (2) into the reaction solution in the step (4), performing caramelization reaction for 3 hours at the microwave power of 200W and the temperature of 100 ℃, and filtering to obtain the burnt sweet tea aroma liquid;
(6) Adding the sweet tea aroma liquid obtained in the step (5) into the heating cigarette slice slurry (the heating cigarette slice slurry comprises 2 parts of wood pulp fiber, 1 part of carboxymethyl cellulose, 10 parts of glycerol and 87 parts of water by weight) according to the addition amount of 10%, uniformly mixing with tobacco powder according to the mass ratio of 6:1, and tabletting to obtain the sweet tea aroma heating cigarette.
Example 4
The present example provides a method for preparing a burnt sweet tea flavored heated cigarette, which differs from example 1 only in that the solvent in step (2) is water, and the amount of water added is kept the same as in example 1, and the remaining steps are identical to those in example 1.
Example 5
The present example provides a method for preparing a burnt sweet tea flavored heated cigarette, which is different from example 1 only in that the concentration of the aqueous ethanol solution in step (2) is 50%, the addition amount of the ethanol solution is kept unchanged, and the rest steps are identical to those in example 1.
Example 6
The embodiment provides a method for preparing a burnt sweet tea flavored heated cigarette, which is different from embodiment 1 only in that the organic solvent in step (3) is glycerol, the addition amount of the organic solvent is kept unchanged, and the rest steps are consistent with embodiment 1.
Example 7
The embodiment provides a method for preparing a burnt sweet tea flavored heated cigarette, which is different from embodiment 1 only in that the organic solvent in step (3) is propylene glycol, the addition amount of the organic solvent is kept unchanged, and the rest steps are consistent with embodiment 1.
Example 8
The embodiment provides a preparation method of a burnt sweet tea flavored heated cigarette, which is different from embodiment 1 only in that the organic solvent in step (3) is the propylene glycol and the propylene glycol with the mass ratio of 1:1, the adding amount of the organic solvent is kept unchanged, and the rest steps are consistent with embodiment 1.
Example 9
The present example provides a method for preparing a burnt sweet tea flavored heated cigarette, which differs from example 1 only in that the monosaccharide in step (3) is a combination of fructose and galactose in a mass ratio of 5:3, and the addition amount of the monosaccharide is kept unchanged, and the remaining steps are identical to example 1.
Example 10
The embodiment provides a preparation method of a burnt sweet tea flavored heated cigarette, which is different from the embodiment 1 only in that the monosaccharide in the step (3) is a combination of fructose and ribose in a mass ratio of 5:3, the addition amount of the monosaccharide is kept unchanged, and the rest steps are consistent with the embodiment 1.
Example 11
The embodiment provides a preparation method of a burnt sweet tea flavored heated cigarette, which is different from the embodiment 1 only in that the monosaccharide in the step (3) is a combination of ribose and galactose with a mass ratio of 1:1, the addition amount of the monosaccharide is kept unchanged, and the rest steps are consistent with the embodiment 1.
Example 12
The present embodiment provides a method for preparing a burnt sweet tea flavored heated cigarette, which is different from embodiment 1 only in that the mass ratio of monosaccharide, filtrate and organic solvent in step (3) is 3:2:60, and the rest steps are the same as embodiment 1.
Example 13
The present embodiment provides a method for preparing a burnt sweet tea flavored heated cigarette, which is different from embodiment 1 only in that the mass ratio of monosaccharide, filtrate and organic solvent in step (3) is 1:12:20, and the rest steps are the same as embodiment 1.
Example 14
The present example provides a method for preparing a burnt sweet tea flavored heated cigarette, which differs from example 1 only in that the pH adjustment in step (4) is not followed by preheating, and the remaining steps are identical to example 1.
Example 15
The present example provides a method for preparing 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 slurry in the addition of 5% in step (6), and the remaining steps are identical to example 1.
Example 16
The present example provides a method for preparing 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 slurry in an amount of 30% in step (6), and the remaining steps are identical to example 1.
Comparative example 1
The comparative example provides a method for preparing a heated cigarette, which comprises the following steps:
(1) Crushing green tea leaves to obtain 80-mesh tea powder;
(2) Leaching the tea powder treated in the step (1) in a 15% ethanol solution at 70 ℃ for 1.5 hours, wherein the mass ratio of the tea powder to the ethanol water solution is 1:3, filtering and cooling to obtain filtrate;
(3) Adding the filtrate obtained in the step (2) into a heating cigarette slice slurry (the heating cigarette slice slurry comprises, by weight, 1 part of wood pulp fiber, 3 parts of carboxymethyl cellulose, 8 parts of glycerol and 88 parts of water), uniformly mixing with tobacco powder, and tabletting to obtain the heating cigarette.
Comparative example 2
This comparative example provides a method for preparing a burnt sweet tea flavored heated cigarette, which differs from example 1 only in that the monosaccharide of step (3) is replaced with sucrose, and the addition amount is kept unchanged, and the remaining steps are identical to example 1.
Comparative example 3
This comparative example provides a method for preparing 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), and the amount of water added is kept unchanged, and the remaining steps are identical to example 1.
Test example 1
According to GB5606.4-2005, fourth part of cigarette: the sample sampling method in the sensory technology requirements sets sensory quality evaluation indexes and smoke stability indexes respectively, organizes 7-bit special-grade suction assessors, and respectively carries out suction assessment scoring from two dimensions according to the evaluation contents and the evaluation standards of tables 1-4, wherein the scoring of the sensory quality indexes and the scoring of the smoke stability indexes are both made of percentages.
The sensory quality evaluation indexes are respectively as follows: smoke amount, aroma, flavor, stiffness, harmony, irritation and mouthfeel; the weights of the indexes are respectively 10%, 30%, 10%, 15% and 25%; the specific definitions of the 6 sensory quality evaluation indexes are shown in table 1, and the evaluation criteria of the 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 quantity, smoke temperature and aroma quantity; the weights of the indexes are 30%, 20% and 50% respectively; the specific definition of the 3 smoke stability evaluation indexes is shown in table 3, and the evaluation criteria of the 3 smoke stability evaluation indexes are shown in table 4.
TABLE 3 Table 3
| Fume stability evaluation index | Definition of the definition |
| Smoke quantity | Stability of delivery of smoke during aspiration |
| Flue gas temperature | Flue gas temperature and change condition in suction process |
| Fragrance amount | Fragrance delivery stability during pumping |
TABLE 4 Table 4
And then 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 score is more than 85A grade, the score is more than or equal to 85 and more than 70B grade, and the score is less than or equal to 70C grade; when the smoke stability index is in the A grade, the smoke stability index is entitled by 30 percent, and the sensory quality evaluation index is entitled by 70 percent; in the B grade, the smoke stability index is weighted 45% and the sensory quality evaluation index is weighted 55%; in the C grade, the smoke stability index is entitled to 60 percent and the sensory quality evaluation index is entitled to 40 percent.
Finally, the comprehensive score of the sensory quality evaluation of the heated cigarettes is finally obtained through weighted calculation. The score is equal to the "sensory quality evaluation index score" and "entitled" and "flue gasThe sum of stability index score "weight" is specifically: each index takes 0.5 score as a scoring unit and is according to the formulaCalculating average score, and reserving a valid digit after dividing decimal point, whereinAverage score for a single item; Σx i -a sum of the scores of certain items; n-number of persons taking part in the evaluation.
Specific results of the burnt sweet tea flavored heated cigarettes and the blank heated cigarettes prepared in examples 1 to 16 and comparative examples 1 to 3 are shown in table 5 below:
TABLE 5
As can be seen from the data in Table 5, the heated cigarettes with the burnt sweet tea aroma flavor obtained by the method provided by the application in examples 1-3 have improved smoke concentration and smoke quality, and also have better harmony, better lingering feel, reduced throat irritation, improved oral cavity aftertaste, and increased oral cavity sweet feel compared with the blank heated cigarettes.
As can be seen from examples 4 to 5, when the tea extraction solvent in the step (2) is changed, the aroma of the heated cigarettes is slightly insufficient; as is clear 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 lowered; as is evident from examples 9-11, when the monosaccharides are not the species defined in the present application, the aroma of the heated cigarettes is slightly reduced; 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 scope of the present application, the aroma and the taste of the heated cigarettes are also affected; in examples 15 to 16, when the addition amount of the burnt sweet tea aroma liquid is too small, the effect on the taste of the heated cigarettes is small, and when the addition amount is too large, miscellaneous gases are generated, so that the performance of the heated cigarettes is also affected.
As can be seen from comparative example 1, when only tea extract is added to the heated cigarette, the heated cigarette has slightly rough fragrance and more aftertaste; in comparative example 2, when disaccharides were used instead of monosaccharides, the caramelization reaction was poor, thereby affecting the taste of the heated cigarettes; in comparative example 3, when the organic solvent in step (3) was replaced with water, the caramelization reaction was poor, and the aroma and taste of the heated cigarettes were also reduced.
The applicant states that the preparation method and the application of the burnt sweet tea flavored heating cigarette disclosed by the application are described through the above embodiments, but the application is not limited to the above embodiments, i.e. the application is not necessarily limited to the above embodiments. It should be apparent to those skilled in the art that any modification of the present application, equivalent substitution of raw materials for the product of the present application, addition of auxiliary components, selection of specific modes, etc., falls within the scope of the present application and the scope of disclosure.
The preferred embodiments of the present application have been described in detail above, but the present application is not limited to the specific details of the above embodiments, and various simple modifications can be made to the technical solution of the present application within the scope of the technical concept of the present application, and all the simple modifications belong to the protection scope of the present application.
In addition, the specific features described in the above embodiments may be combined in any suitable manner, and in order to avoid unnecessary repetition, various possible combinations are not described further.
Claims (17)
1. The preparation method of the burnt sweet tea flavored heated cigarette is characterized by comprising the following process steps of:
(1) Crushing tea leaves to obtain tea powder;
(2) Leaching the tea powder treated in the step (1) with a solvent, filtering, cooling to obtain filtrate, and reserving filter residues;
(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 regulating 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), performing caramelization reaction, and filtering to obtain burnt sweet tea aroma liquid;
(6) Mixing the sweet tea aroma liquid obtained in the step (5) with the slurry and the tobacco powder prepared by heating the cigarette slices, and tabletting to obtain the sweet tea aroma heating cigarette;
the mass ratio of the monosaccharide to the filtrate to the organic solvent in the step (3) is (1-2) (3-5) (20-50);
the monosaccharide is a combination of fructose, galactose and ribose with the mass ratio of (2-3) to (1-2);
the organic solvent is a mixture of the propylene glycol and the propylene glycol with the mass ratio of (8-9) to (1-2).
2. The method for preparing a sweet tea flavored heated cigarette according to claim 1, wherein the variety of tea leaves in step (1) comprises any one or a combination of at least two of green tea, black tea, white tea, black tea, green tea or yellow tea.
3. The method for preparing a burnt sweet tea flavored heated cigarette according to claim 1, wherein the particle size of the tea powder in the step (1) is 60-100 meshes.
4. The method for preparing a burnt sweet tea flavored heated cigarette according to claim 1, wherein the solvent in step (2) comprises water or an aqueous ethanol solution.
5. The method for preparing a burnt sweet tea flavored heated cigarette according to claim 4, wherein the solvent is an aqueous ethanol solution with a concentration of 10% -20%.
6. The method for preparing a burnt sweet tea flavored heated cigarette according to claim 1, wherein the mass ratio of the tea powder to the solvent is 1 (2-4).
7. The method for preparing a burnt sweet tea flavored heated cigarette according to claim 1, wherein the extraction temperature is 50-80 ℃ and the extraction time is 1-2h.
8. The method for preparing a burnt sweet tea flavored heated cigarette according to claim 1, 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.
9. The method for preparing a burnt sweet tea flavored heated cigarette according to claim 1, wherein the pH is adjusted to 7-8 in step (4).
10. The method for preparing a burnt sweet tea flavored heated cigarette according to claim 1, wherein the step (4) is characterized in that the mixed solution is preheated after the pH is adjusted to obtain a reaction solution.
11. The method for preparing a burnt sweet tea flavored heated cigarette according to claim 10, wherein the preheating temperature is 75-85 ℃ and the preheating time is 0.5-2h.
12. The method for preparing a burnt sweet tea flavored heated cigarette according to claim 1, wherein the caramelization reaction in the step (5) is performed under microwave conditions.
13. The method for preparing a burnt sweet tea flavored heated cigarette according to claim 12, wherein the microwave power is 200-400W.
14. The method for preparing a burnt sweet tea flavored heated cigarette according to claim 1, wherein the caramelization reaction temperature is 90-100 ℃ and the reaction time is 1-3 hours.
15. The method for preparing a burnt sweet tea flavored heated cigarette according to claim 1, wherein the addition amount of the burnt sweet tea flavored liquid in the step (6) is 10-20% of the slurry prepared by the cigarette flakes.
16. The method for preparing the burnt sweet tea flavored heated cigarette according to claim 1, wherein the components of the slurry prepared by the heated cigarette sheet in the step (6) comprise, by weight, 1-2 parts of wood pulp fibers, 1-5 parts of carboxymethyl cellulose, 5-10 parts of glycerol and 70-90 parts of water.
17. A burnt sweet tea flavored heated cigarette, characterized in that the burnt sweet tea flavored heated cigarette is prepared by the method of any one of claims 1-16.
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