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Use of compound spices derived from boletus for reducing the release of tobacco-specific n-nitrosamines in cigarette smoke

A boletus and multi-purpose technology, applied in the field of tobacco spices, can solve the problems of bad taste of new cigarette products, and achieve the effects of easy industrial production, simple equipment, and reduced emission

Active Publication Date: 2016-06-01
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, compared with traditional cigarettes, there is still a large gap between the new cigarette products that have appeared on the market at home and abroad.
Among them, the most obvious disadvantage is that the taste of new cigarette products is relatively bad, which is even more unacceptable than traditional ultra-low tar cigarettes

Method used

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  • Use of compound spices derived from boletus for reducing the release of tobacco-specific n-nitrosamines in cigarette smoke
  • Use of compound spices derived from boletus for reducing the release of tobacco-specific n-nitrosamines in cigarette smoke
  • Use of compound spices derived from boletus for reducing the release of tobacco-specific n-nitrosamines in cigarette smoke

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] White boletus (Boletusedulis) fruit body is crushed, dried at low temperature, water: white boletus dry powder = 3:1 (weight ratio, abbreviated as w / w, the same below), and the ultrasonic extraction time is maintained at 60°C for 3 hours The resulting extract was concentrated and dried to obtain the white boletus extract, and the extract and arabinose were weighed respectively, reacted at 100°C for 2 hours according to the ratio of 5:1, filtered and concentrated into a paste, and added to cigarettes in different proportions The spice liquid was sprayed onto shredded tobacco, and its application effect in cigarettes was evaluated. The evaluation results are shown in Table 2.

[0024] Table 2 Effects of aroma raw materials on the sensory quality of cigarettes

[0025]

[0026] The results show that adding an appropriate amount of the compound spices to the cigarette samples can endow them with a special aroma, significantly increase the aroma of the cigarette, and at t...

Embodiment 2

[0030] Boletus luridus fruit body is crushed, dried at low temperature, water: boletus dry powder = 2:1 (w / w), and the water temperature is maintained at 75°C for ultrasonic extraction for 2 hours; the obtained extract is concentrated and dried to obtain Boletus luridus Extract the extract, weigh the extract and D-glucose respectively, react at 90°C for 3 hours according to the weight ratio of 5:1, filter and concentrate into a paste, and add 0.02-2% as the raw material of e-cigarette flavor.

[0031] The results show that adding an appropriate proportion of the compound flavor to the e-liquid can endow it with a special aroma, significantly increase the aroma of the smoke, and at the same time improve the sweetness and delicateness to a certain extent. The release of four specific N-nitrosamines in the flue gas also decreased significantly.

Embodiment 3

[0033]Crush the fruit bodies of Boletusaereus, dry at low temperature, use water: black boletus dry powder = 4:1 (w / w), maintain the water temperature at 80°C, and use ultrasonic extraction for 1.5h; the obtained extract is concentrated and dried To obtain the black boletus extract extract, weigh the fruiting body powder and L-sorbose respectively, react at 85°C for 4 hours according to the ratio of 8:1, filter and concentrate into a paste, and use 0.02-2% as one of the flavor additives The ratio is sprayed onto the shredded tobacco or tobacco sheet of electric heating type new cigarettes (heating tobacco products to generate smoke by electric heating wires instead of igniting tobacco products) and finally making shreds.

[0034] The results show that adding an appropriate proportion of the compound spices in shredded tobacco can alcoholize the smoke, increase the aroma of the tobacco, and improve the sweetness and delicateness to a certain extent. The release of four specific...

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Abstract

The patent for invention discloses a preparation method for a composite spice derived from bolete. The preparation method comprises the following steps: taking a bolete fruiting body, successively drying the bolete fruiting body, crushing the bolete fruiting body, and extracting the bolete fruiting body with water under the assistance of ultrasonic waves, so as to obtain an extract; then enabling the extract and carbohydrate to be subjected to a Maillard reaction to obtain the composite spice. When the composite spice is added into tobaccos, the tobaccos are endowed with special flavor, so that the fragrance of the tobaccos can be obviously enhanced, sweet feeling and fine and smooth performance are improved, and the organoleptic quality of the tobaccos is obviously improved. In addition, the release amount of N-nitrosamine which is specific in the smoke gas of tobaccos of traditional cigarettes and novel cigarettes (heated but not combustion type cigarettes) can be obviously reduced.

Description

technical field [0001] The invention belongs to the field of tobacco spices. Background technique [0002] With the increasing attention to the health of cigarette consumers and the rise of the wave of tobacco control in the world, cigarette tar reduction has become the consensus of the tobacco industry around the world; at the same time, with the continuous innovation of cigarette industry technology, the tar content of cigarette products in the global market is 60% In my country, the R&D, production and sales of Chinese-style low-tar cigarette products have become an inevitable trend in the development of my country's tobacco industry. However, while the tar content of cigarettes is reduced, the aroma and concentration of cigarettes are greatly reduced, which directly affects the smoking comfort and physiological satisfaction of cigarettes. It is particularly worth noting that the production and consumption of cigarettes in my country are dominated by flue-cured tobacco, a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/02A24B15/24
Inventor 尚善斋雷萍汤建国袁大林郑绪东陈永宽缪明明
Owner CHINA TOBACCO YUNNAN IND