Ultralow-temperature preparation method for coffee bean ultrafine powder capable of being used for cigarette product flavoring and casing

Abstract

The invention provides an ultralow-temperature preparation method for coffee bean ultrafine powder capable of being used for cigarette product flavoring and casing. The ultralow-temperature preparation method comprises the following steps: 1) weighing coffee bean raw materials of certain mass, removing water and drying in a vacuum drying box, weighing and calculating moisture content of the raw materials after drying is ended, thereby obtaining coffee beans A; 2) switching on a liquid nitrogen pump switch, and introducing liquid nitrogen into a gas-flow type ultrafine grinder to pre-cool the gas-flow type ultrafine grinder for 30 minutes; and 3) enabling the dried coffee beans A to pass through a charge hole, adding the coffee beans into the pre-cooled gas-flow type ultrafine grinder to beground, keeping continuous adding of liquid nitrogen in a coffee bean A grinding process, thereby preparing coffee bean ultrafine powder with relatively uniform grain size and relatively uniform morphology. Liquid nitrogen assisted ultralow-temperature grinding technology is established, so that ultralow-temperature preparation of coffee bean ultrafine powder is realized; and preparation technology parameters are regulated and controlled, so that coffee bean ultrafine powder with relatively uniform size and relatively uniform distribution and morphology is obtained for flavoring and casing ofcigarette products, and therefore, the effects of enriching cigarette incense and improving smoking quality of cigarettes are achieved.

Description

technical field [0001] The invention relates to the technical field of cigarette flavoring and adding materials, in particular to an ultra-low temperature preparation method of coffee bean ultrafine powder which can be used for flavoring and adding materials to cigarette products. Background technique [0002] During the use of traditional liquid natural flavors, there are problems of volatilization and long-lasting fragrance. Some flavors are easy to oxidize or decompose when exposed to light and heat, so they cannot be well used in food formulas. The volatilization and loss of the processed products will greatly shorten the shelf life of the processed products. These shortcomings limit the use type and quantity of some natural spices, and many excellent spices are abandoned because of the above shortcomings. For some natural plant fragrances with high oil content, the conventional solvent extraction process often has disadvantages such as low production efficiency and poo...

AI Technical Summary

Problems solved by technology

There are few domestic reports on the application of ultrafine powder in cigarettes

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