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Cigarette perfume solvent and preparation method thereof

A technology for tobacco flavor and solvent, which is applied in the field of cigarette additive preparation, can solve the problems of poor coordination of tobacco aroma, high irritation, and no occurrence, and achieve the effects of obvious sweetness, alleviation of irritation, and enhancement of tobacco flavor.

Active Publication Date: 2009-09-02
HONGYUN HONGHE TOBACCO (GRP) CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the tobacco flavoring solvents currently used are edible alcohol or general grain brewed wine, which has the problems of high irritation and poor coordination with the aroma of tobacco itself
And how to solve these problems has not yet seen a good way in the prior art

Method used

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  • Cigarette perfume solvent and preparation method thereof
  • Cigarette perfume solvent and preparation method thereof
  • Cigarette perfume solvent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Weigh 10 kg of Yunnan tobacco leaf tobacco powder raw material, add water 13 times the mass of tobacco powder, heat to 96°C-100°C, reflux extraction for 2 hours, and then filter. Add 200 grams of malic acid while it is hot (liquid temperature 50°C to 60°C), then add 20 kg of sucrose, and stir to fully dissolve. When the temperature of the crude filtrate dropped to 35°C, inoculate 50 grams of Saccharomyces cerevisiae. The suitable temperature is kept at 20-30°C, and the sealed fermentation ends after 10 days. Stir and heat at normal pressure to 80°C to 85°C for distillation, adjust the alcohol content of the distillate to 55° to 57° (20°C, V / V), and obtain tobacco flavor solvent sample 1.

[0025] Sample 1 was applied to the flue-cured cigarette formula. Using edible alcohol as a control, use the contrast method to compare the aroma and taste of smoking. Professional smokers will conduct sensory evaluation. The results are shown in Table 1:

[0026] Table 1:

[0027]...

Embodiment 2

[0033] Weigh 10 kg raw material of Zimbabwean tobacco leaf fragments, add water 10 times the mass of the tobacco leaf fragments, heat to 96°C-100°C, reflux extraction for 2 hours and then filter. Add 300 grams of tartaric acid while it is hot (liquid temperature 50°C to 60°C), then add 20 kg of fructose, and stir to fully dissolve. When the temperature of the crude filtrate dropped to 35°C, inoculate 50 grams of wine yeast. The suitable temperature is kept at 20-30°C, and the sealed fermentation ends after 14 days. Stir and heat at normal pressure to 80°C to 85°C for distillation, adjust the alcohol content of the distillate to 55° to 57° (20°C, V / V), and obtain tobacco flavor solvent sample 2.

[0034] Sample 2 was applied to the flue-cured cigarette formula. Using edible alcohol as a control, use the contrast method to compare the aroma and taste of smoking, and conduct sensory evaluation by professional smokers. The results are shown in Table 3:

[0035] table 3:

[003...

Embodiment 3

[0043] Weigh 10 kg of raw materials of Brazilian tobacco leaf fragments, add water 12 times the mass of the tobacco leaf fragments and 5% edible alcohol, heat to 96° C. to 100° C., reflux extraction for 1 hour and then filter. Add 100 grams of malic acid and 100 grams of tartaric acid while it is hot (liquid temperature 50°C to 60°C), then add 10 kg of sucrose and 10 kg of fructose as raw materials, and stir to fully dissolve. When the temperature of the crude filtrate dropped to 35°C, inoculate 50 grams of grape yeast. The suitable temperature is kept at 20-30°C, and the sealed fermentation ends after 15 days. Stir and heat at normal pressure to 80°C to 85°C for distillation, adjust the alcohol content of the distillate to 70° to 75° (20°C, V / V), and obtain tobacco flavor solvent sample 3.

[0044] Sample 3 was applied to the flue-cured cigarette formula. Using edible alcohol as a control, compare the aroma and taste of smoking with the comparative method, and conduct senso...

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Abstract

The invention discloses a cigarette perfume solvent and a preparation method thereof. The preparation method of the cigarette perfume solvent comprises the steps of mixing water-solubility solvent and tobacco fragments or tobacco smalls, heating the mixture for inverse-flow extraction, filtering the extracted liquid, adding organic acid and sugar to the extracted liquid, adding zymogen strain at 35 DEG C, fermenting the reaction product for 5-15 days in a sealing mode under the temperature of 80-85 DEG C, filtering and removing deposition, stirring under normal atmosphere and heating to 80-85 DEG C for distilling, and obtaining the distilment which is the needed cigarette perfume solvent. Compared with edible alcohol and general grain brewing wine, the cigarette perfume solvent has obvious ferment smell characteristic, better mouthfeel and special ferment perfume, enables the perfume of cigarette to be cooperative, sweet-scented, mellow and exquisite, remarkably improves the aftertaste and has remarkable function for slowing down stimulation. The cigarette perfume solvent can dissolve multiple essences and flavors through adjusting the alcohol degree according to requirement, can be used as solvent for essences and flavors, and can be independently used for adding flavors, thereby having favorable application foreground.

Description

technical field [0001] The invention belongs to the technical field of cigarette additive preparation, and in particular relates to a flavoring solvent for cigarettes. At the same time, the invention also relates to a preparation method of the flavor solvent for tobacco. Background technique [0002] Aroma and taste are important indicators for evaluating the quality of cigarettes, and it is the goal pursued by tobacco product designers to provide cigarettes that satisfy consumers with both aroma and taste. In the prior art, in order to improve the aroma of cigarette products and make up for some deficiencies of smoke, it is often necessary to use flavors or fragrances. Mainly includes non-volatile raw materials, such as sugar and licorice extract; and volatile top aroma ingredients; there are other ingredients used to enhance the aroma of smoke including foods such as chocolate and cocoa; and vanillin, nutmeg and ginger Wait for the spices. Most of these flavors and frag...

Claims

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Application Information

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IPC IPC(8): A24B15/28A24B3/12
Inventor 朱保昆者为黄立斌王明锋刘煜宇陈东段继铭周丽娟
Owner HONGYUN HONGHE TOBACCO (GRP) CO LTD
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