Tobacco-containing areca catechu and preparation method thereof
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A technology of betel nut and tobacco, applied in the field of tobacco, can solve problems such as harm, and achieve the effect of convenient use
Active Publication Date: 2013-01-30
CHINA TOBACCO HUNAN INDAL CORP
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Problems solved by technology
[0004] The present invention is based on the problem that traditional tobacco products produce smoke and cause harm to the body of passive smokers exposed to the environment. The developed one can not only meet the special needs of tobacco consumers for nicotine, but also reduce the impact of s...
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Embodiment 1
[0016] Tobacco extract preparation: Weigh and mix the flue-cured tobacco leaves and water in a mass ratio of 1:8, then put them in a 60℃ constant temperature water bath for 1 hour, then filter with a filter cloth, and then vacuum concentrate at 60℃ constant temperature to The moisture content is about 50%, ready for use.
[0017] The proportion of brine formula according to the present invention is: CaCO 3 9%, AK sugar 30%, gelatin 1%, menthol 0.2%, glycyrrhizin 0.2%, hesperidin 0.3%, and add an appropriate amount of water, add the ingredients in order, boil at 100°C for 1-2 hours, And vigorously stir to make it a viscous, uniform, yellow-brown alkaline sauce, add the tobacco extract extract in a proportion of about 30%, stir evenly, and set aside (in this example, the tobacco extract, CaCO 3 The mass percentages of AK sugar, gelatin, menthol, glycyrrhizin, hesperidin and water add up to 100%. )
[0018] Selection, cleaning, and drying: Wash the selected betel nuts with boiling wa...
Embodiment 2
[0024] Tobacco extract preparation: Weigh and mix the flue-cured tobacco leaves at a mass ratio of 1:7:1 with water and ethanol, then put them in a 60℃ constant temperature water bath for 1 hour, then filter with a filter cloth, and then pass through a 60℃ constant temperature The conditions are vacuum concentrated to about 50% water content, ready for use.
[0025] The proportion of brine formula according to the present invention is: NaCO 3 12%, white sugar 20%, saccharin 0.5%, gelatin 1%, wintergreen oil 0.2%, glycyrrhizin 0.2%, hesperidin 0.3%, and add appropriate amount of water, add ingredients in order, boil at 100℃ high temperature 1- For 2 hours, stir vigorously to make it a viscous, uniform, yellow-brown alkaline sauce. Add the tobacco extract extract at a ratio of about 30%, stir evenly, and set aside. (In this example, tobacco extract, NaCO 3 The mass percentages of, sugar, saccharin, gelatin, wintergreen oil, glycyrrhizin, hesperidin and water add up to 100%. )
[00...
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Abstract
The invention relates to tobacco-containing areca catechu and a preparation method thereof. The tobacco-containing areca catechu comprises edible areca catechu and bitter containing tobacco ingredients, wherein the bitter containing the tobacco ingredients comprises the following raw materials in percentage by weight: 20 to 70 percent of tobacco extract, 5 to 40 percent of acidifying or alkalizing agent, 5 to 50 percent of water, 0 to 35 percent of flavoring agent, 0 to 10 percent of essence and 0.5 to 3 percent of stabilizer. By the tobacco-containing areca catechu, the problem that the harm of smoke generated by the conventional tobacco product to passive smokers who are exposed in environment is solved; and the tobacco-containing areca catechu which can meet the special requirements of tobacco consumers on nicotine and can also reduce the influence of smoking on ambient environment and the preparation method are developed. By the tobacco-containing areca catechu, the obsession of the smoke generated by the conventional tobacco is overcome, the physiological needs of the tobacco consumers are met, and the consumption mode of the edible areca catechu is enriched.
Description
Technical field [0001] The invention belongs to the field of tobacco, in particular to a smokeless tobacco product, specifically a betel nut containing tobacco components and a preparation method thereof. Background technique [0002] Smokeless tobacco products refer to tobacco products that have not been burned, but consumed directly through the mouth or nose. At present, smokers around the world mainly use cigarettes as their daily smoking consumption habit, and this habit is bound to bring cigarette smoke into the environment to produce second-hand smoke, thereby causing harm to the body of passive smokers exposed to the environment. The World Health Organization Framework Convention on Tobacco Control (WHO FCTC) prohibits the spread of tobacco smoke in public places and other restrictions and bans have had a strong impact on the development of traditional tobacco products, cigarettes. In this context, the tobacco industry in the world has taken the research, development and ...
Claims
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Application Information
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