Method for improving cigarette smoking quality by using bayberry wine
A technology for smoking quality and cigarettes, applied in the fields of application, tobacco, and cigarette manufacturing, to achieve the effect of improving aftertaste, reducing irritation and miscellaneous gas, and increasing aroma quality and aroma quantity
Inactive Publication Date: 2014-12-10
CHINA TOBACCO YUNNAN IND
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- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
How to use bayberry wine to improve the smoking quality of low-grade cigarettes has not yet been successfully reported in the prior art
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0012] like figure 1 As shown, pour 100mL red bayberry wine 1 into the container, place a storage table 2 at a place 3 to 5 cm above the liquid surface, and place ventilation holes evenly on the storage table 2, and place 1000 finished cigarettes 3 neatly on the storage table Put it in an airtight container and place it under natural conditions for 3 days.
Embodiment 2
[0014] Repeat Example 1, with the following differences: after the airtight container, place it under natural conditions for 7 days.
Embodiment 3
[0016] Repeat Example 1, with the following differences: after the airtight container, place it under natural conditions for 10 days.
[0017] Examples 1-3 See Table 1 for the evaluation results of the smoking quality of the cigarettes smoked with bayberry wine.
[0018] Table 1 Evaluation results of smoking quality of cigarettes after treatment with bayberry wine
[0019]
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Abstract
The invention discloses a method for improving the cigarette smoking quality by using bayberry wine. A proper amount of bayberry wine is injected into the bottom of a container, and a storage table with small holes is arranged in the container with the bayberry wine; and finished cigarettes are regularly put on the storage table, and are subjected to airtight treatment under a natural condition for 7 days. The aroma quality of the treated cigarettes is improved and the aroma amount of the treated cigarettes is increased, the irritation and offensive odor are reduced, smoke is relatively pure and mild, the nourishing feel is enhanced, the agreeable aftertaste is improved, and the cigarette smoking quality is also improved.
Description
technical field [0001] The invention belongs to the technical field of cigarette production, and in particular relates to a method for improving the smoking quality of finished cigarettes by using bayberry wine. Background technique [0002] At present, the smoking quality of cigarette products is uneven. Some low-end cigarette products use a high proportion of middle and lower tobacco leaves and cut stems, resulting in poor smoking quality, strong irritation, heavy miscellaneous gas, and coughing. Red bayberry extract is often used in cigarette filling, which has the functions of increasing cigarette aroma and promoting body fluid. [0003] Red bayberry has the functions of "promoting body fluid, quenching thirst, regulating the five internal organs, cleaning the stomach, and relieving restlessness and anger". It is a good product suitable for all ages. Red bayberry wine is made from red bayberry, white wine and rock sugar in a certain proportion. It tastes sweet and cont...
Claims
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Inventor 者为段焰青付磊朱保昆夏建军党立志
Owner CHINA TOBACCO YUNNAN IND