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A scenting process for improving the smoking quality of tobacco products

A technology for tobacco products and scenting, which is applied in the fields of tobacco, tobacco preparation, food science, etc., can solve the problems such as the inability to obtain characteristic aroma, and achieve the effects of improving the quality of smoking food, the rich and mellow aroma, and prolonging the production cycle.

Active Publication Date: 2022-03-18
HONGYUN HONGHE TOBACCO (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a scenting process to improve the smoking quality of tobacco products, so as to solve the problem that the characteristic aroma cannot be obtained in the cutting / leaf storage process in the current cigarette processing

Method used

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  • A scenting process for improving the smoking quality of tobacco products
  • A scenting process for improving the smoking quality of tobacco products
  • A scenting process for improving the smoking quality of tobacco products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Place the oak barrel in a ventilated and shaded room with an ambient temperature of 15°C and a humidity of 60%, and use white wine and rum to raise the barrel: use a watering can to spray 250mL of wine evenly on the inner wall of the oak barrel and the inside of the lid every day for 7 consecutive days . The processed oak barrels are moved to a silk storage room with an ambient temperature of 25°C and a humidity of 62%, and left to stand for 5 days to balance the humidity inside and outside the barrel. Then the shredded tobacco was stored in oak barrels, covered and scented for 7 days, and the shredded tobacco in the oak barrels were taken out for analysis of aroma components. The results are as follows:

[0033] 1. The total amount of aroma substances in cut tobacco after storage in oak barrels treated with white wine and rum increased by 4.35% and 4.98% respectively compared with large-scale production of cut tobacco;

[0034] 2. Use white wine oak barrels to store s...

Embodiment 2

[0047] Place the oak barrels in a ventilated and shading room, keep the ambient temperature at 15°C, and the humidity at 60%. The walls of the room are evenly coated with cellar mud containing compound strains, and 250mL of whiskey with an alcohol content of 15% is evenly sprayed on the oak barrels every day using a watering can. Spray the inner wall and the inside of the cover continuously for 7 days. The processed oak barrels are moved to a silk storage room with an ambient temperature of 25°C and a humidity of 62%, and left to stand for 5 days to balance the humidity inside and outside the barrel. The tobacco leaves are then stored in oak barrels, covered and scented for 7 days. The special aroma released from the oak barrels can be taken out after being fully absorbed by the tobacco leaves, shredded and rolled into cigarette sample A for sensory evaluation.

[0048] Tobacco leaves stored in oak barrels that have not been treated by microorganisms and only treated with whis...

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Abstract

The invention relates to a scenting process for improving the smoking quality of tobacco products. The oak barrels to be stored in shredded tobacco / leaves are placed in a ventilated and light-shielding room, and pit mud containing aroma-causing microorganisms is evenly coated on the walls of the room. Wine with a certain alcohol content is evenly sprayed on the inner wall of the oak barrel and the inner surface of the barrel lid, and the treated oak barrel is moved to the silk storage room to balance the internal and external humidity; the tobacco products to be stored are stored in the oak barrel that has been balanced internal and external humidity , Add a barrel lid for scenting. In the technical proposal, the oak barrel is treated with wine and aroma-causing microorganisms to produce a special aroma, and the aroma is rich and mellow, thereby endowing the tobacco product with a unique and mellow aroma, and improving the smoking quality of the tobacco product. The special aroma produced by oak barrels is directly absorbed by tobacco products, thereby avoiding the negative impact of solvents on tobacco products during atomization and flavoring, and making full use of the storage time for scenting without prolonging the production cycle of cigarettes.

Description

technical field [0001] The invention belongs to the technical field of cigarette production, in particular refers to a scenting process for reference, and in particular relates to a scenting process for improving the smoking quality of tobacco products. Background technique [0002] In the current cigarette processing technology, the characteristic aroma of cigarettes is mainly affected by "leaf group formula" and "flavor and fragrance". The function of the traditional cut tobacco storage / leaf storage process is to make the cut tobacco fully and uniformly absorb the feed liquid and balance the moisture content after flavoring and adding materials, and has little effect on the characteristic aroma of cigarettes. In order to further improve the smoking quality of cigarette products, obtain a unique mellow aroma, and highlight product features, we can make full use of the storage time of cut tobacco / leaf, and take certain measures to strengthen the aroma style of shredded tobac...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A24B3/12
CPCA24B3/12
Inventor 王慧杨洋李永福周茂忠林鸿佳刘楷丽
Owner HONGYUN HONGHE TOBACCO (GRP) CO LTD
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