Tobacco charging method for promoting using effect of tobacco spice

Abstract

The invention discloses a tobacco charging method for promoting the using effect of a tobacco spice. The method comprises the following steps of: preparing clean water into alkaline water with the pH value of between 8 and 9 in an electrolysis mode, fully dissolving a tobacco concentrated base material into the alkaline water, uniformly applying the solution into tobacco leaves, and simultaneously controlling the temperature and the humidity during charging and after charging. By using the characteristics of small water molecule clusters and high permeability of the alkaline electrolyzed water, the spice is effectively permeated to the internal tissue structure of tobacco shreds, the components of the spice are fully reacted with the chemical components of the tobacco leaves, and the effect of the spice on adjustment of the quality of the tobacco is fully exerted. Free nicotine and volatile alkali substances in the tobacco can be released in the industrial links of charged tobacco leaf alcoholization, shred drying and the like, so that the strength of cigarettes is reduced, the comfortableness of the cigarettes is improved, and the addiction of a tobacco product is reduced. The method is easy to operate and low in cost, has the characteristics of strong operability, normalization and controllability, and is convenient to realize large-scale industrialized production.

Description

technical field

[0001] The invention belongs to the technical field of cigarette production, and in particular relates to a tobacco feeding method that can effectively improve the use effect of the existing tobacco spices. Background technique

[0002] During the cigarette production process, the defects in the leaf group formula can be modified by adding ingredients to the leaf group formula, so as to improve the comfort of the smoke and enrich the aroma. By adding materials, the purpose of improving the toughness, moisture-proof and hygroscopic properties of the tobacco can also be achieved. The chemical composition of cigarette mainstream smoke determines the quality of cigarettes, the type and proportion of aroma components determine the aroma quality, and the total amount of aroma components determines the aroma quantity. The acid-base balance of smoke has an important impact on aftertaste and comfort. Cigarette flavoring can have a significant impact on the compositi...

Examples

Embodiment 1

[0018] Prepare 30kg of alkaline water with a pH of 8 using an electrolyzed water machine on the market, weigh 30kg of flue-cured tobacco concentrated bottom material prepared with propylene glycol as a solvent, fully dissolve it in alkaline water, and let it stand at room temperature for 0.5h , and then the dissolved feed liquid is added into the feed tank, the temperature of the feed tank is set at 30°C, the feed liquid is evenly sprayed into the 3000kg flue-cured tobacco leaves with a moisture content of 17%, and the feed process material outlet temperature is 30°C. The moisture content of the material is 19%. After the tobacco leaves are stored at 25-30°C and the humidity is 60-65% for 4 hours, they enter the normal process steps such as cutting, drying, flavoring and rolling of the cigarette-making thread. Compared with the mass-produced samples, the smoke of the cigarette samples is more mellow, the aroma volume and aroma richness are improved, the comfort is significantly...

Embodiment 2

[0020] Prepare 54kg of alkaline water with Ph=9 with a commercially available electrolyzed water machine, weigh 36kg of flue-cured tobacco concentrated base material prepared with propylene glycol as a solvent, fully dissolve it in alkaline water, and let it stand at room temperature for 1 hour. Then the feed liquid that dissolves is added in the feed barrel, and the temperature of feed barrel is set as 35 ℃, and feed liquid is evenly sprayed in the 6000kg flue-cured tobacco leaf that moisture is 18%, and feed process material outlet temperature is 35 ℃, and material The moisture content is 22%. After the tobacco leaves are stored at 25-30°C and the humidity is 60-65% for 6 hours, they enter the normal processes of shredding, drying, flavoring, rolling, etc. of the cigarette-making thread to prepare cigarettes. Compared with the mass-produced samples, the smoke of the sample is more delicate, the amount of aroma and the richness of aroma have been improved, the energy has been ...

Embodiment 3

[0022] Repeat Example 1, with the following differences: the feeding object is cut stems with a moisture content of 26%. After the stored cut stems are dried and flavored, they are prepared into cigarettes. Compared with the large-scale production of cut stems, the woodiness and irritation are significantly reduced, and the aftertaste is significantly improved.

technical field

[0001] The invention belongs to the technical field of cigarette production, and in particular relates to a tobacco feeding method that can effectively improve the use effect of the existing tobacco spices. Background technique

[0002] During the cigarette production process, the defects in the leaf group formula can be modified by adding ingredients to the leaf group formula, so as to improve the comfort of the smoke and enrich the aroma. By adding materials, the purpose of improving the toughness, moisture-proof and hygroscopic properties of the tobacco can also be achieved. The chemical composition of cigarette mainstream smoke determines the quality of cigarettes, the type and proportion of aroma components determine the aroma quality, and the total amount of aroma components determines the aroma quantity. The acid-base balance of smoke has an important impact on aftertaste and comfort. Cigarette flavoring can have a significant impact on the compositi...

Examples

Embodiment 1

[0018] Prepare 30kg of alkaline water with a pH of 8 using an electrolyzed water machine on the market, weigh 30kg of flue-cured tobacco concentrated bottom material prepared with propylene glycol as a solvent, fully dissolve it in alkaline water, and let it stand at room temperature for 0.5h , and then the dissolved feed liquid is added into the feed tank, the temperature of the feed tank is set at 30°C, the feed liquid is evenly sprayed into the 3000kg flue-cured tobacco leaves with a moisture content of 17%, and the feed process material outlet temperature is 30°C. The moisture content of the material is 19%. After the tobacco leaves are stored at 25-30°C and the humidity is 60-65% for 4 hours, they enter the normal process steps such as cutting, drying, flavoring and rolling of the cigarette-making thread. Compared with the mass-produced samples, the smoke of the cigarette samples is more mellow, the aroma volume and aroma richness are improved, the comfort is significantly...

Embodiment 2

[0020] Prepare 54kg of alkaline water with Ph=9 with a commercially available electrolyzed water machine, weigh 36kg of flue-cured tobacco concentrated base material prepared with propylene glycol as a solvent, fully dissolve it in alkaline water, and let it stand at room temperature for 1 hour. Then the feed liquid that dissolves is added in the feed barrel, and the temperature of feed barrel is set as 35 ℃, and feed liquid is evenly sprayed in the 6000kg flue-cured tobacco leaf that moisture is 18%, and feed process material outlet temperature is 35 ℃, and material The moisture content is 22%. After the tobacco leaves are stored at 25-30°C and the humidity is 60-65% for 6 hours, they enter the normal processes of shredding, drying, flavoring, rolling, etc. of the cigarette-making thread to prepare cigarettes. Compared with the mass-produced samples, the smoke of the sample is more delicate, the amount of aroma and the richness of aroma have been improved, the energy has been ...

Embodiment 3

[0022] Repeat Example 1, with the following differences: the feeding object is cut stems with a moisture content of 26%. After the stored cut stems are dried and flavored, they are prepared into cigarettes. Compared with the large-scale production of cut stems, the woodiness and irritation are significantly reduced, and the aftertaste is significantly improved.