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Brewed spice for cigarettes and application of spice to cigarette smoking quality improvement

A spice and aroma-brewing technology, which is applied in the field of improving the smoking quality of cigarettes, compound fermentation of glutinous rice and flavor materials, and can solve the problem of affecting the style characteristics and smoking quality of cigarettes, reducing the comfort of the user's throat, and stimulating smoke Increase and other problems, to achieve good cigarette application effect, enrich the aroma, reduce the effect of irritation

Inactive Publication Date: 2016-01-20
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

While reducing the harmful components of smoke and the amount of tar, it will inevitably affect the style and smoking quality of cigarettes, especially the problems of dry smoke, increased smoke irritation, and reduced user throat comfort.

Method used

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  • Brewed spice for cigarettes and application of spice to cigarette smoking quality improvement
  • Brewed spice for cigarettes and application of spice to cigarette smoking quality improvement
  • Brewed spice for cigarettes and application of spice to cigarette smoking quality improvement

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035]The glutinous rice was washed and soaked in distilled water for 20 hours, drained and steamed with direct steam rice and oolong tea at 120°C for 40 minutes until there was no white heart raw rice. When steamed glutinous rice and oolong tea were naturally cooled to 30°C, rice koji and yeast were inoculated for saccharification and fermentation. The inoculum amounts of rice koji and yeast were 0.6% and 0.07%, respectively. The saccharification temperature is 29°C. After saccharification for 24 hours, add distilled water at a water ratio (volume ratio) of 1:1, ferment at 29°C for 5 days to obtain a fermented liquid, concentrate directly, and then prepare liquid glutinous rice and flavor substances by extraction, freezing, separation, and concentration Raw materials are compounded and fermented to brew aromatic spices. Take 0.15g of glutinous rice and flavor material raw material composite fermentation aroma brewing spice solution, mix it evenly with the feed liquid containi...

Embodiment 2

[0037] Wash the glutinous rice and soak it in distilled water for 25 hours. After draining, use the direct steam steaming method to cook the glutinous rice and rhubarb root at 100°C for 40 minutes until there is no white heart in the raw rice. The rice koji and yeast were inoculated for saccharification and fermentation when the steamed glutinous rice and Rhizoma chinensis were naturally cooled to 32°C. The inoculum amounts of rice koji and yeast were 0.7% and 0.05%, respectively. The saccharification temperature is 25°C. After saccharification for 36 hours, 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 flavor substances by extraction, freezing, separation, and concentration Raw materials are compounded and fermented to brew aromatic spices. Take 0.25g of glutinous rice and flavoring material compound fermentation flavoring spice solution, mix...

Embodiment 3

[0039] The glutinous rice was washed and soaked in distilled water for 20 h, drained, and steamed glutinous rice and jujube at 110°C for 60 min by direct steam steaming until raw rice without white heart. When steamed glutinous rice and jujube were naturally cooled to 35°C, rice koji and yeast were inoculated for saccharification and fermentation. The inoculum amounts of rice koji and yeast were 1% and 0.05%, respectively. The saccharification temperature is 28°C. After saccharification for 48 hours, add distilled water at a water ratio (volume ratio) of 1:1, ferment at 28°C for 15 days to obtain a fermented liquid, concentrate directly, and then prepare liquid glutinous rice and flavor substances by extraction, freezing, separation, and concentration Raw spices. Take 0.18g of glutinous rice and flavor material raw material composite fermentation aroma brewing spice solution, mix evenly with the feed liquid containing conventional spices and additives, etc., and then spray eve...

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Abstract

The invention relates to brewed spice which is obtained by carrying out solid composite fermentation on sticky rice and a flavor substance raw material serving as raw materials by the utilization of microorganisms. The invention further relates to a preparing method for the brewed spice. The preparing method comprises the following steps that 1, the sticky rice is washed cleanly, and soaked in distilled water for 15-25 h, after being soaked, the sticky rice is drained off, and direct steam is adopted for stewing the sticky rice and the flavor substance raw material until the rice is well done; 2, after being stewed, the sticky rice and the flavor substance raw material are spread and aired, and when temperature falls to 30 DEG C-35 DEG C, the sticky rice and the flavor substance raw material are placed into a fermentation tank, inoculated with starter and yeast, stirred uniformly and saccharified; 3, distilled water is added into the saccharified material according to the volume ratio of 1:1-1:5, and the mixture is fermented to obtain composite fermentation liquor; 4, the composite fermentation liquor is treated to obtain the liquid stick rice and flavor substance raw material composite fermentation brewed spice. The brewed spice has functions of enhancing moistening sense of cigarette smoke, reducing irritation of the cigarette smoke, improving throat comfort of a user, increasing fragrance amount of the cigarettes and / or preserving moisture of cigarette shreds.

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 raw materials of glutinous rice and flavor substances and its use in improving the smoking quality of cigarettes. Background technique [0002] Cigarettes are a special type of consumer goods, and the smoking quality and safety of cigarette products are the most important factors that determine whether consumers choose to buy. 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 the harmful components of smoke and reducing the amount of tar, it will inevitably affect the style and smoking quality of cigarettes, especially problems such as dry smoke, increased smoke irritation, and reduced throat comfort for users. In order to meet consumers' requirements for cigarette smoking qualit...

Claims

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Application Information

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IPC IPC(8): C11B9/02A24B3/12
Inventor 张玲曾晓鹰张天栋朱保坤高锐王欣林朱龙杨建云杨乾栩
Owner CHINA TOBACCO YUNNAN IND
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