Low-intensity fumigation flavoring reconstituted tobacco capable of prolonging flavor holding time and preparation method thereof
A technology of reconstituted tobacco leaves and fragrance retention time, which is applied in the field of preparation of the reconstituted tobacco leaves, low-intensity fumigation and flavoring to prolong the fragrance retention time, can solve the problems of unused reconstituted tobacco leaves, etc., achieve long-lasting fragrance time, reduce the amount of miscellaneous gas, fruit Distinctive effect of aroma characteristics
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Embodiment 1
[0029] The method for preparing reconstituted tobacco leaves by low-intensity fumigation and flavoring to prolong the fragrance retention time of this embodiment includes the following steps:
[0030] Step (1), sealing treatment
[0031] Weigh the ripe fruit with strong aroma, place the fruit in a sealed bag, and exhaust the air in the sealed bag. The fruit is 4 mangoes.
[0032] Step (2), fruit fermentation
[0033] Place the sealed bag in step (1) in an incubator at 33°C, and seal it for natural fermentation for 6 days;
[0034] Step (3), reconstituted tobacco shreds
[0035] Take 20g of finished reconstituted tobacco leaves with a moisture content of less than 11% and cut them into shreds with a width of 0.8mm and a length of 2cm, and place them in a petri dish;
[0036] Step (4), low-intensity fumigation and aromatherapy
[0037] Take out the sealed bag of step (2) from the incubator, take out the fermented fruit, and quickly place the petri dish containing the shredd...
Embodiment 2
[0042] The method for preparing reconstituted tobacco leaves by fumigation and flavoring to prolong the fragrance retention time of the present embodiment comprises the following steps:
[0043] Step (1), sealing treatment
[0044] Weigh the ripe fruit with strong aroma, place the fruit in a sealed bag, and exhaust the air in the sealed bag. The fruits are 3 mangoes and 1 pineapple.
[0045] Step (2), fruit fermentation
[0046] Place the sealed bag in step (1) in an incubator at 26°C, and seal it for natural fermentation for 4 days;
[0047] Step (3), reconstituted tobacco shreds
[0048] Take 28g of finished reconstituted tobacco leaves with a moisture content of less than 11% and cut them into shreds, with a width of 1.0 mm and a length of 4 cm, and place them in a petri dish;
[0049] Step (4), low-intensity fumigation and aromatherapy
[0050] Take out the sealed bag of step (2) from the incubator, take out the fermented fruit, and quickly place the petri dish contai...
Embodiment 3
[0055] The method for preparing reconstituted tobacco leaves by fumigation and flavoring to prolong the fragrance retention time of the present embodiment comprises the following steps:
[0056] Step (1), sealing treatment
[0057] Weigh the ripe fruit with strong aroma, place the fruit in a sealed bag, and exhaust the air in the sealed bag. The fruits are 2 mangoes and 4 yellow apples.
[0058] Step (2), fruit fermentation
[0059] Place the sealed bag in step (1) in an incubator at 30°C, and seal it for natural fermentation for 5 days;
[0060] Step (3), reconstituted tobacco shreds
[0061] Take 15g of finished reconstituted tobacco leaves with a moisture content of less than 11% and cut them into shreds with a width of 1.0 mm and a length of 1.5 cm, and place them in a petri dish;
[0062] Step (4), fumigation and fragrance
[0063] Take out the sealed bag of step (2) from the incubator, take out the fermented fruit, and quickly place the petri dish containing the shr...
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