Tobacco flavoring method

A tobacco flavoring and surface aroma technology, which is applied in the fields of tobacco, tobacco preparation, application, etc., can solve the problem that it is difficult to fully infiltrate the active ingredients of tobacco surface aroma, cannot effectively use tobacco surface aroma, waste production costs of flavors and fragrances, etc. problem, to achieve the effect of rich levels, strong standardization and controllability, and low cost

Active Publication Date: 2011-11-23
HONGYUN HONGHE TOBACCO (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, all cigarette manufacturers adopt the traditional flavoring and feeding method, that is, the surface aroma for tobacco is added to the shredded tobacco by spraying in the flavoring drum. It is difficult for the active components of surface flavor to penetrate into the internal tissue structure of shredded tobacco, so the tobacco s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Use a sprayer to evenly spray 0.5kg of licorice wine with an alcohol content of 30° (20°C, V / V) on the inner wall of the wooden box and the inner wall of the top cover made of North American cedar, and place it at room temperature for 0.5h before use. The sprayer sprays 0.9kg of tobacco surface incense evenly on the inner wall of the wooden box and the inner wall of the top cover, and then stores the wooden box in an environment with a temperature of 20-25°C and a relative humidity of 58-62% for 0.5h; 180 kg of shredded tobacco with a moisture content of 11% and a temperature of 18-22°C, which have undergone the processes of threshing and re-roasting, loosening and regaining moisture, adding materials, and drying shreds, is placed in the above-mentioned wooden box. Store in the environment for 4h. The obtained shredded tobacco is rolled into a finished cigarette (1# sample). Compared with the mass-produced sample, the smell feature is more obvious, the aroma is more har...

Embodiment 2

[0021] Repeat embodiment 1, have the following differences: the consumption of licorice wine is 0.6kg, and the consumption of surface fragrance for tobacco is 1kg, and the wooden box storage time after spraying the surface fragrance for tobacco is 1h, after threshing and re-roasting, loosening and regaining moisture, The moisture content of the shredded tobacco in the process of feeding and drying shreds is 12.5%, the amount of shredded tobacco is 200kg, and the storage time of shredded tobacco is 8h.

[0022] Compared with the 1# sample, the obtained cigarette product has the same aroma characteristics, but the aroma is richer.

Embodiment 3

[0024] Repeat embodiment 1, have following difference: 0.5kg alcoholic strength is 10 ° (20 ℃, V / V) wine with sprayer evenly sprays on the wooden case inner wall and the top cover inner wall that take North American cedar as material.

[0025] Compared with the 1# sample, the obtained cigarette product has the same aroma characteristics, but the aroma is richer.

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PUM

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Abstract

The invention discloses a tobacco flavoring method, which comprises: uniformly spraying top flavoring for tobacco onto the inner wall of a wood box made of natural wood in a flavoring process, filling dried cut tobacco into the wood box, controlling the storage temperature, humidity and time of the cut tobacco, and allowing the cut tobacco to fully absorb the top flavoring for tobacco, wherein the natural wood preferably may be thuja occidentalis, juniperus pingii, juniper, Kunlun scented cypress, cupressus gigantean or cupressus duclouxiana. In the flavoring method disclosed by the invention, the top flavoring for tobacco can be promoted to permeate into the internal tissues of the cut tobacco by controlling temperature and humidity during the storage alcoholization of the cut tobacco, so that the role the addition of the top essence flavoring for tobacco in improvement on quality of tobacco products is fully played; and thus, the amount and cost of the top essence flavoring for tobacco in a tobacco processing process are effectively reduced. The fragrance components of the tobacco are fully coordinated, so the fragrance of the tobacco is more natural, fine, strong, diversified, full, pure and mild. The tobacco flavoring method has the characteristics of simple and convenient operation, low cost and high controllability, and is convenient for large-scale industrial production.

Description

technical field [0001] The invention belongs to the technical field of cigarette production, and in particular relates to a flavoring method capable of improving the adsorption effect of tobacco on flavors and fragrances. Background technique [0002] Generally speaking, the aroma of cigarettes comes from tobacco, but due to the influence of growth environment conditions, there are always some defects or deficiencies in the quality of tobacco leaves, and the content of aroma substances in it will be in an unstable state within a certain range. Moreover, with the in-depth development of the work of reducing tar and harm of Chinese-style cigarettes, improving the safety of cigarette smoking is an important issue in the development and cultivation of Chinese-style cigarettes, but the selection of measures to reduce tar and harm will have a greater impact on the aroma of cigarette products. While the tar in cigarettes is reduced, the aroma components in cigarette products will b...

Claims

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Application Information

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IPC IPC(8): A24B3/12
Inventor 王明锋者为刘亚朱保昆李先毅何靓
Owner HONGYUN HONGHE TOBACCO (GRP) CO LTD
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