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
  • A24B15/10—Chemical features of tobacco products or tobacco substitutes
  • A24B15/16—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes
  • A24B15/167—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes in liquid or vaporisable form, e.g. liquid compositions for electronic cigarettes

Definitions

• the application belongs to the technical field of electronic cigarettes, and in particular relates to a flavoring base for cigarette cartridges and a preparation method thereof.
• Flavoring generally refers to adding flavors to the flavoring base When the smoke passes through the flavoring substrate, the flavor will quickly melt, and the generated flavor will be delivered to the user for inhalation along with the smoke, so as to achieve the purpose of increasing the flavor of the smoke.
• the flavoring base uses starch granules, and some uses finely threaded tea strands.
• the flavoring base of starch granules or tea strands has poor absorption of flavors, and the slow-release effect of flavors is weak.
• the present application provides a flavoring base and a preparation method thereof, which have strong adsorption to flavors and can Enhance the slow-release effect of flavors.
• the technical purpose of the first aspect of the application is to provide a flavoring base for cigarette cartridges, which includes the following components in parts by weight: 100 parts of plant stems, 15-40 parts of diluents, and 3-7 parts of stabilizers.
• the plant stem fragrance base of the present application has the fragrance of the plant stem itself and is used to adjust the smoke taste of the cartridge.
• the fragrance agent may be essence powder and/or essence oil, preferably a mixture of essence powder and essential oil.
• the plant stem is selected from at least one of tea stems, tobacco stems, chrysanthemum stems or jasmine stalks.
• the particle size of the plant stem is 4-18 mesh, preferably 8-16 mesh.
• the stabilizer comprises any one or a combination of patchouli oil, vanillin or ethanol.
• the diluent comprises any one or a combination of propylene glycol, glycerol, and triacetin.
• the technical purpose of the second aspect of the present application is to provide a method for preparing the above-mentioned flavoring base, which includes the following processes:
• Deactivation Deactivate plant stems or leaf-containing plant stems to obtain the first product
• Puffing performing puffing treatment on the first product to obtain a second product
• Drying drying the second product until the water content of the plant stem is reduced to 2-20% to obtain the third product;
• Sorting If the raw material uses leaf-containing plant stems, the third product is removed from the leaves and the stems are left to obtain the fourth product. If the raw material uses plant stems, no sorting step is required;
• Mixing mixing the fifth product with a mixture of diluent and stabilizer according to a preset ratio to obtain the flavoring base.
• plant stems are selected as the raw material, because plant stems are the main channel for transporting nutrients, and are richer in wood fiber, lignin, soluble sugars and amino acids than leaf plant stems.
• Lignin has binding properties. It is easy to combine with diluents, stabilizers, and fragrances to enhance the persistence of fragrance.
• Wood fiber has a pore structure, which has adsorption and purification effects.
• Soluble sugars and amino acids will emit fragrance when heated; the puffing process can make better
• the thick plant stems are fully dried from the inside to the outside, and the surface area of the lignin and wood fiber in the plant stems is increased, so that the binding force and binding amount with diluents, stabilizers and fragrances are higher, and the fragrance persistence is prolonged.
• the fifth product is 100 parts
• the diluent is 15-40 parts
• the stabilizer is 3-7 parts.
• the stabilizer comprises any one or a combination of patchouli oil, vanillin or ethanol.
• the diluent comprises any one or a combination of propylene glycol, glycerol, and triacetin.
• the mixed liquid further contains 10-20 parts of fragrance.
• the fragrance agent may be essence powder and/or essence oil, preferably a mixture of essence powder and essential oil.
• the curing process is optimized.
• the curing temperature is 115 ⁇ 130°C, and the time is 30 min ⁇ 50min to reduce the moisture content of the plant stem to 15% ⁇ 25%.
• the curing temperature in the tea-making process is about 300 degrees, drying for 3 minutes, rapid dehydration, and high-temperature rapid drying is used to avoid damage to chlorophyll and loss of tea color. In this application, the curing temperature is higher than that of the tea-making process.
• the purpose is to maximize the retention of soluble sugars and amino acids and other aromatic substances in plant stems while ensuring the removal of enzyme activity (the enzyme activity can be lost if it exceeds 80°C), and the purpose of prolonging the killing time
• the purpose is to fully dehydrate and dry the plant stems. Therefore, the curing process of the present application adopts a low-temperature and long-term drying method.
• the temperature of the drying treatment is 100 ⁇ 115°C, and the time is 20min ⁇ 30min.
• the temperature of the puffing treatment is 80 ⁇ 100°C
• the air pressure is 0.1Mpa ⁇ 0.12Mpa
• the time is 300s ⁇ 480s.
• Drying and puffing can be performed at the same time.
• a microwave drying and puffing device is used to puff the dried plant stems while simultaneously achieving drying.
• Curing, drying and puffing can also be carried out at the same time.
• a curing and drying integrated machine is used, which is divided into a curing section and a drying section.
• the curing section uses microwave heating to cure, and then uses microwave drying to achieve drying at the same time as the puffing.
• the sorting process can be carried out after the drying and puffing process, before the slitting process, or before the drying, puffing process and after the curing process.
• the cutting is to cut the plant stem into particles of 4-18 mesh, preferably 8-16 mesh.
• the mixture after spraying the mixed liquid on the plant stems, it further includes a step of standing to make the plant stems fully infiltrated.
• the technical purpose of the third aspect of the present application is to provide the application of the flavoring base, which is applied to the cartridge and placed in the purification part or the air source part of the cartridge.
• the preparation of the flavoring base of the present application has a wide range of raw materials and low cost; compared with starch granules or tea shreds, because the plant stems have better adsorbability, the load-carrying capacity of the flavor is also stronger, and the aroma is more stable; in terms of slow release rate ,
• the flavoring matrix prepared in the present application releases more slowly at room temperature, which is conducive to longer-term storage of the cartridge and better smoking experience; in the preparation method, it can be directly immersed or sprayed to achieve a good absorption effect
• the manufacturing method is easier to control, low cost, high efficiency, and high yield
• plant stem flavoring can avoid the preparation of multiple smoke bases due to different flavors, and it has strong versatility and better The mass production.
• Fig. 1 is a flow chart of the preparation method of the flavoring base for cigarette cartridges of the present application
• Figure 1 is designated as the abstract drawing.
• the method for preparing a flavoring base for cigarette cartridges in this embodiment includes:
• Puffing Perform puffing treatment on the first product, the puffing temperature is 80°C, the puffing air pressure is 0.1MPa, and the puffing time is 300s to obtain the second product;
• the second product is dried at 100°C for 20 minutes, until the water content of the tea stems is reduced to 20%, and the third product is obtained;
• Sorting remove leaves and stems of the third product through a tea sorting machine, and get dried tea stems after sorting;
• Slitting Use a spiral cutter to cut the tea stalks into granules, with a particle size of 4 ⁇ 8 mesh;
• the water content of the tea stems in the flavoring base 1 of the present embodiment is 20%, and the particle size of the tea stems is 4-8 mesh.
• the method for preparing a flavoring base for cigarette cartridges in this embodiment includes:
• Expansion the first product is expanded, the expansion temperature is 90°C, the expansion air pressure is 0.11MPa, and the expansion time is 360s to obtain the second product;
• the second product is dried at 110°C for 25 minutes, until the water content of the tea stems is reduced to 10%, and the third product is obtained;
• Sorting remove leaves and stems of the third product through a tea sorting machine, and get dried tea stems after sorting;
• Slitting Use a spiral cutter to cut the tea stalks into granules, with a particle size of 8-12 mesh;
• the water content of the tea stems in the flavoring base 2 of this embodiment is 10%, and the particle size of the tea stems is 8-12 mesh.
• the method for preparing a flavoring base for cigarette cartridges in this embodiment includes:
• Puffing Perform puffing treatment on the first product, the puffing temperature is 100°C, the puffing air pressure is 0.12MPa, and the puffing time is 480s to obtain the second product;
• the second product is dried at 115°C for 30 minutes, until the water content of the tea stems is reduced to 5%, and the third product is obtained;
• Sorting remove leaves and stems of the third product through a tea sorting machine, and get dried tea stems after sorting;
• Slitting Use a spiral cutter to cut the tea stalks into granules, with a particle size of 12-16 mesh;
• the water content of the tea stems in the flavoring base 3 of this embodiment is 5%, and the tea stems have a particle size of 12-16 mesh.
• the method for preparing a flavoring base for cigarette cartridges in this embodiment includes:
• Cementing Take the freshly picked tobacco stalks with leaves at 130°C for deactivation, and the deactivation time is 45 minutes to obtain the first product;
• Puffing Perform puffing treatment on the first product, the puffing temperature is 100°C, the puffing air pressure is 0.11MPa, and the puffing time is 480s to obtain the second product;
• Drying The second product is dried at 115°C for 30 minutes, until the moisture content of the tobacco stems is reduced to 3%, and the third product is obtained;
• Sorting the third product is removed by the tobacco leaf sorting machine to leave the leaves and stems, and the dried tobacco stems are obtained after sorting;
• Slitting Use a spiral cutter to cut the tobacco stems into pellets, with a particle size of 8-12 mesh;
• the water content of the tobacco stems is 3%, and the particle size of the tea stems is 8-12 mesh.
• the method for preparing a flavoring base for cigarette cartridges in this embodiment includes:
• Cementing Take the freshly picked tobacco stalks with leaves to cure at 120°C for 50 minutes to obtain the first product
• the first product is expanded, the expansion temperature is 80°C, the expansion air pressure is 0.12MPa, and the expansion time is 300s to obtain the second product;
• Drying The second product is dried at 110°C for 20 minutes, until the moisture content of the tobacco stems is reduced to 5%, and the third product is obtained;
• Sorting the third product is removed by the tobacco leaf sorting machine to leave the leaves and stems, and the dried tobacco stems are obtained after sorting;
• Slitting Use a spiral cutter to cut the tobacco stems into pellets, with a particle size of 12-16 mesh;
• the water content of the tobacco stems in the tobacco stem flavoring base 2 of this embodiment is 5%, and the tobacco stems have a particle size of 12-16 mesh.
• the method for preparing a flavoring base for cigarette cartridges in this embodiment includes:
• Deactivation Take freshly picked chrysanthemum stalks with leaves and deactivate at 130°C for 40 minutes to obtain the first product;
• the first product is expanded, the expansion temperature is 80°C, the expansion air pressure is 0.12MPa, and the expansion time is 300s to obtain the second product;
• the second product is dried at 100°C for 20 minutes, until the water content of the chrysanthemum stem is reduced to 2%, and the third product is obtained;
• Sorting remove leaves and stems for the third product through a sorter, and get dried chrysanthemum stems after sorting;
• Slitting Use a spiral cutter to cut the chrysanthemum stalk into granules, with a particle size of 8-12 mesh;
• the water content of the chrysanthemum stalk in the chrysanthemum stalk fragrance base 1 of this embodiment is 2%, and the diameter of the chrysanthemum stalk is 8-12 mesh.
• the method for preparing a flavoring base for cigarette cartridges in this embodiment includes:
• Deactivation Take freshly picked chrysanthemum stalks with leaves and deactivate at 120°C for 30 minutes to obtain the first product;
• Puffing Perform puffing treatment on the first product, the puffing temperature is 100°C, the puffing air pressure is 0.11MPa, and the puffing time is 480s to obtain the second product;
• the second product is dried at 110°C for 12 minutes, until the water content of the chrysanthemum stem is reduced to 5%, and the third product is obtained;
• Sorting remove leaves and stems for the third product through a sorter, and get dried chrysanthemum stems after sorting;
• Slitting Use a spiral cutter to cut the chrysanthemum stalk into granules, with a particle size of 12-16 mesh;
• the water content of the chrysanthemum stalks in the chrysanthemum stalk fragrance base 2 of this embodiment is 5%, and the diameter of the chrysanthemum stalks is 12-16 mesh.
• the method for preparing a flavoring base for cigarette cartridges in this embodiment includes:
• Puffing Perform puffing treatment on the first product, the puffing temperature is 100°C, the puffing air pressure is 0.11MPa, and the puffing time is 480s to obtain the second product;
• the second product is dried at 100°C for 20 minutes, until the water content of the jasmine stalk is reduced to 20%, and the third product is obtained;
• Sorting remove leaves and stems for the third product through a sorting machine, and get dried jasmine stalks after sorting;
• Slitting Use a spiral cutter to cut the jasmine stalk into granules, with a particle size of 8-12 mesh;
• the water content of the jasmine peduncle in the jasmine stalk fragrance base 1 of this embodiment is 20%, and the particle size of the jasmine stalk is 8-12 mesh.
• the method for preparing a flavoring base for cigarette cartridges in this embodiment includes:
• Cementing Take the freshly picked jasmine stalks with leaves and perform deactivation at 120°C, and the deactivation time is 40 minutes, to obtain the first product;
• the first product is expanded, the expansion temperature is 80°C, the expansion air pressure is 0.12MPa, and the expansion time is 300s to obtain the second product;
• the second product is dried at 120°C for 30 minutes, until the water content of the jasmine stalk is reduced to 5%, and the third product is obtained;
• Sorting remove leaves and stems for the third product through a sorting machine, and get dried jasmine stalks after sorting;
• Slitting Use a spiral cutter to cut the jasmine stalk into granules, with a particle size of 12-16 mesh;
• the water content of the jasmine stalk in the jasmine stalk fragrance base 2 of this embodiment is 5%, and the particle size of the jasmine stalk is 12-16 mesh.
• the tea stalk fragrance base 3, tobacco stalk fragrance base 2, chrysanthemum stalk fragrance base 2 and jasmine stalk fragrance base 2 prepared by the above examples are respectively placed in the smoking part of the cartridge without direct contact with the heating plate, and the preparation Comparing tea stem cartridges, tobacco stem cartridges, chrysanthemum stem cartridges and jasmine stem cartridges with a commercial e-cigarette cartridge, the testers analyzed the adsorption strength, mass production, intrinsic fragrance concentration, aroma stability, The sustained release rate and other indicators are scored, and the comprehensive score is calculated. The full score is 5 points, and the higher the score, the better the effect. The results are shown in Table 5.
• the concentration of the original fragrance refers to the fragrance concentration of the fragrance base itself before adding flavors and fragrances to the fragrance base.
• the cartridges using the method for preparing the flavoring base of the present application can at least achieve the effects of the existing electronic cigarette cartridges in terms of individual indicators, and are even better than those of the adsorption strength, aroma stability and slow-release rate indicators.
• the comprehensive indicators of existing similar products are better than those of existing similar products.
• the process of standing still is included after the mixing process.
• This embodiment uses Take tea stem granules as an example, to investigate the effect of standing time on the index of the cartridge, adopt the mixed tea stem flavoring base product prepared with the same process parameters and materials, and take 8 parts of the tea stem flavoring base product prepared in Example 3 respectively. After standing for 12h, 24h, 36h, 48h, 60h, 72h, 84h, 96h, and comparing with the comprehensive scores of the cartridges, it is determined that the moisture content of the tea stems after drying is 5%, and the standing time is 72h, the effect is the best .

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• Chemical & Material Sciences (AREA)
• Chemical Kinetics & Catalysis (AREA)
• General Chemical & Material Sciences (AREA)
• Fats And Perfumes (AREA)
• Manufacture Of Tobacco Products (AREA)

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• 2019
  • 2019-09-30 CN CN201910945230.8A patent/CN110693072B/zh active Active
• 2020
  • 2020-09-25 JP JP2022532658A patent/JP7440124B2/ja active Active
  • 2020-09-25 WO PCT/CN2020/117814 patent/WO2021063264A1/zh active Application Filing

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