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Flavoring spices for cigarettes and its use in improving the smoking quality of cigarettes

A spice and aroma brewing technology, which is applied in the field of improving the smoking quality of cigarettes, compound fermentation of glutinous rice, tobacco and flavor material raw materials, and can solve the problems that affect the style characteristics and sensory quality of cigarettes, reduce the user's throat comfort, and smoke. The problem of increased gas irritation, etc., achieves the effect of good cigarette application effect, enriches the aroma of cigarettes, and reduces irritation.

Active Publication Date: 2017-01-25
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

While reducing harm and coke, it will inevitably affect the style characteristics and sensory quality of cigarettes, especially the problems of dry smoke, increased smoke irritation, and reduced throat comfort of users.

Method used

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  • Flavoring spices for cigarettes and its use in improving the smoking quality of cigarettes
  • Flavoring spices for cigarettes and its use in improving the smoking quality of cigarettes
  • Flavoring spices for cigarettes and its use in improving the smoking quality of cigarettes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The glutinous rice was washed and soaked in distilled water for 20 hours. After draining, the glutinous rice, shredded tobacco and green tea were steamed at 120°C for 40 minutes until there was no white heart. When steamed glutinous rice, tobacco and green tea were naturally cooled to 30°C, rice koji, yeast and Bacillus pumilus C-5 (strain preservation number: BRIL00540) were inoculated for saccharification and fermentation, rice koji, yeast and Bacillus pumilus C- 5, the inoculum amounts were 0.6%, 0.07%, and 0.25%. The saccharification temperature is 29°C. After saccharification for 24 hours, distilled water is added at a water ratio (volume ratio) of 1:1, fermented at 29°C for 5 days to obtain a fermented liquid, which is directly concentrated, and then liquid glutinous rice and tobacco are prepared by extraction, freezing, separation, and concentration. Green tea compound fermented spices. Take 0.15g of glutinous rice, tobacco and green tea compound fermentation ar...

Embodiment 2

[0046] The glutinous rice was washed and soaked in distilled water for 25 hours. After draining, the glutinous rice, shredded tobacco and angelica were steamed at 100°C for 40 minutes until there was no white heart. Inoculate rice koji, yeast and Bacillus pumilus M-4 (strain preservation number: BRIL00543) when steamed glutinous rice, shredded tobacco and angelica are naturally cooled to 32°C for saccharification and fermentation, rice koji, yeast and Bacillus pumilus M-4 The inoculum amounts were 0.7%, 0.05%, and 0.1%. The saccharification temperature is 25°C. After 36 hours of saccharification, add distilled water at a water ratio (volume ratio) of 1:1, ferment at 25°C for 7 days to obtain a fermented liquid, concentrate directly, and then prepare liquid glutinous rice and tobacco by extraction, freezing, separation, and concentration. Angelica compound fermented aromatic spices. Take 0.25g of glutinous rice, tobacco and angelica composite fermentation fragrance brewing spi...

Embodiment 3

[0048] The glutinous rice was washed and soaked in distilled water for 25 hours. After draining, the glutinous rice, shredded tobacco, lavender and moringa were steamed for 40 minutes at 100°C until no white heart was found. When steamed glutinous rice, shredded tobacco, lavender and Moringa were naturally cooled to 32°C, rice koji, yeast and Bacillus pumilus M-4 (strain preservation number: BRIL00543) were inoculated for saccharification and fermentation, rice koji, yeast and Bacillus pumilus M The inoculum amounts of -4 were 0.7%, 0.05%, and 0.1%, respectively. The saccharification temperature is 25°C. After saccharification for 36 hours, distilled water is added at a water ratio (volume ratio) of 1:1, fermented at 25°C for 7 days to obtain a fermented liquid, which is directly concentrated, and then extracted, frozen, separated, and concentrated to prepare liquid glutinous rice and tobacco. Lavender and Moringa compound fermented aromatic spices. Take 0.25g of glutinous ri...

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Abstract

The invention relates to an aroma brewing flavor. The aroma brewing flavor is obtained by conducting solid compound fermentation on the raw materials of sticky rice, tobacco and flavor substances through microorganisms. The invention further relates to a preparation method of the aroma brewing flavor. The method comprises the steps that 1, the sticky rice is washed and soaked in distilled water for 15-20 h, water on the soaked sticky rice is drained, and direct steam is adopted to steam the sticky rice, the tobacco and the flavor substances till the rice is well done; 2, the steamed sticky rice, tobacco and flavor substances are spread out and aired, when the temperature is decreased to 30-35 DEG C, the sticky rice, the tobacco and the flavor substances are put into a fermentation tank, wine cube, yeast and tobacco strains are inoculated, even stirring is conducted, and saccharification is conducted; 3, the distilled water is added to saccharified materials according to the water addition ratio ranging from 1:1 to 1:5, and compound fermentation liquid is obtained after fermentation is conducted; 4, the liquid compound fermentation aroma brewing flavor of the sticky rice, the tobacco and the flavor substances is obtained after the compound fermentation liquid is processed. The aroma brewing flavor has the applications of improving the moistening feeling of cigarette smoke, reducing irritation of the cigarette smoke, increasing the comfort degree of the throat of a user, increasing the concentration of aroma of the cigarettes and / or keeping moisture of tobacco slices.

Description

technical field [0001] The invention belongs to the technical field of spices for tobacco, and in particular relates to a flavoring spice compounded and fermented with glutinous rice, tobacco and flavoring material raw materials and its use in improving the smoking quality of cigarettes. Background technique [0002] As the society pays more and more attention to smoking and health issues, reducing the harm and tar of cigarettes has become one of the focuses of people's attention. While reducing harm and coke, it will inevitably affect the style characteristics and sensory quality of cigarettes, especially problems such as dry smoke, increased smoke irritation, and reduced user throat comfort. In order to meet consumers' requirements for cigarette smoking quality, it has become one of the problems to be solved in the tobacco industry to find methods and technologies that can increase the moistness of smoke, reduce the irritation of smoke and improve the user's throat comfort...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A24B15/24C11B9/00
Inventor 张玲曾晓鹰张天栋胡巍耀杨建云高锐朱保坤王欣林汤丹瑜
Owner CHINA TOBACCO YUNNAN IND
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