Enzyme for cigarettes and preparation method and application thereof

A technology for enzymes and cigarettes, applied in the fields of application, tobacco, and tobacco processing, etc., can solve the problems of reduced throat comfort of users, influence on cigarette style characteristics, and increased smoke stimulation, so as to achieve good cigarette application effects and rich Cigarette aroma, coordination effect of smoke

Inactive Publication Date: 2018-07-24
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 reducing the amount of tar, it will inevitably lead to the loss of aroma and affect the style characteristics and smoking quality of cigarettes, especially the dryness of smoke, the increase of smoke irritation, and the user's throat comfort Lowering and other issues

Method used

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  • Enzyme for cigarettes and preparation method and application thereof
  • Enzyme for cigarettes and preparation method and application thereof
  • Enzyme for cigarettes and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Fresh fruits are selected, cleaned and sterilized, put into a beater for beating, put into a fermenter, add honey and yeast, and ferment in a sealed manner at room temperature for 6 months to obtain an enzyme stock solution. Then add the tobacco leaves into the enzyme stock solution according to the same mass ratio to carry out re-fermentation to obtain the tobacco enzyme. Among them, 15 parts of fruit, 20 parts of honey, and 0.02 parts of yeast.

[0028] Wherein the fruits include: jujube, plum, pear, plum, apricot, apple, fig, grape, lemon, peach, pineapple, hawthorn, grapefruit, sweet orange, orange, pomegranate, blueberry, green plum, papaya, Nanguo pear, kiwi fruit , cantaloupe, mulberry, blackcurrant, and lychee each have a certain amount.

[0029] Take 0.15g each of the above-prepared enzyme stock solution and tobacco enzyme solution, mix them with the feed liquid containing conventional spices and additives, and then spray evenly on 100g tobacco leaves with a h...

Embodiment 2

[0031] Fresh vegetables are selected, cleaned and sterilized, put into a beater for beating, put into a fermentation tank, add honey and lactic acid bacteria, and ferment in a sealed manner at room temperature for 6 months to obtain an enzyme stock solution. Zimbabwe flue-cured tobacco leaves are then added to the enzyme stock solution at a mass ratio of 1:1.5 for re-fermentation to obtain tobacco enzymes. Among them, 10 parts of vegetables, 20 parts of honey, and 0.02 parts of lactic acid bacteria.

[0032] Wherein said vegetables include: celery, carrot, radish, yam, taro, tomato, ginger, cucumber, green onion, garlic, pumpkin, cabbage, spinach, cabbage, bitter gourd, fennel each in a certain amount.

[0033] Take 0.15g each of the above-prepared enzyme stock solution and tobacco enzyme solution, mix them with the feed liquid containing conventional spices and additives, and then spray evenly on 100g tobacco leaves with a high-pressure nozzle. The spraying process is during ...

Embodiment 3

[0035] Select fresh herbal plants, clean and disinfect them, put them into a beater for beating, put them into a fermenter, add honey and acetic acid bacteria, and ferment in a sealed manner at room temperature for 6 months to obtain an enzyme stock solution. Then Brazilian tobacco leaves are added into the enzyme stock solution at a mass ratio of 1:1 for re-fermentation to obtain tobacco enzymes. Among them, 20 parts of herbal plants, 25 parts of honey, and 0.05 parts of acetobacter.

[0036] The herbal plants include: dendrobium, green tea, black tea, Puer tea, yerba mate, kudzu root, licorice, mangosteen, frangipani, honeysuckle, fat sea, dandelion, rose, iris, mimosa, Asian mint, helichrysum, jasmine, incense Mao, Lai Baitang, valerian, vanilla, rosemary, spearmint, raspberry, geranium, fenugreek, chicory, malt, Ophiopogon japonicus, violet leaves, and ylang ylang.

[0037] Take 0.15g each of the above-prepared enzyme stock solution and tobacco enzyme solution, mix them w...

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Abstract

The invention discloses an enzyme for cigarettes. A preparation method of the enzyme for cigarettes includes the following steps of adopting one or more of fruits, vegetables, herbal plants, tobacco and fungi as raw materials, adding honey and enzyme fungi, sealing the mixture above for fermentation for 3-10 months at room temperature to obtain an enzyme stoste; then, adding tobacco into the enzyme stoste for fermentation again for 3-10 months to obtain the enzyme for cigarettes. The enzyme for cigarettes can obviously improve the fragrance of the cigarettes, harmonize smoke, intensify a sweettaste and achieve an excellent cigarette application effect.

Description

technical field [0001] The invention belongs to the technical field of tobacco enzymes, and in particular relates to a tobacco enzyme, its preparation method and application. Background technique [0002] Enzyme is a special kind of complex protein with catalytic function, also known as enzyme, which is a substance with special biological activity produced by organisms. Under the catalysis of enzymes, various physiological and biochemical reactions are completed. The growth, reproduction, metabolism, energy intake and other life phenomena of the human body need to be carried out with the help of enzymes. Microbial enzyme fermentation is a complex intermittent process, including the interaction between microorganisms, microorganisms and substrates, and substrates. It can not only preserve the original nutrients in the fermentation raw materials, but also produce New biologically active substances are a new type of high-tech. [0003] As the society pays more and more attent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B15/30
CPCA24B15/303
Inventor 张玲张天栋詹建波胡巍耀高锐汤丹瑜杨建云
Owner CHINA TOBACCO YUNNAN IND
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