Additive for improving taste of cut stems and preparation method and application thereof

Abstract

The invention discloses an additive for improving the taste of cut stems and a preparation method and application thereof, and the additive for improving the taste of the cut stems comprises citric acid, stronger ammonia water, cocoa extract, glycerol, myristica fragrans oil, cardamom oil, coriander seed oil and vanillin. The additive for improving the taste of the cut stems can improve the fragrance and the cigarette smell, reduce offensive odor and burning feeling and improve the aftertaste. In addition, the additive for improving the taste of the cut stems is low in raw material cost and beneficial to application and popularization.

Description

technical field

[0001] The invention relates to the field of cigarette manufacturing, and more particularly relates to an additive for improving the mouthfeel of shredded stems, a preparation method and application thereof. Background technique

[0002] Tobacco stems are thick and hard veins in tobacco leaves, accounting for about 25-30% of the leaf weight. Tobacco stems contain a large amount of macromolecular substances such as cellulose, pectin, lignin and polysaccharides, which lead to the disadvantages of large irritation, high concentration, and obvious miscellaneous gas in the cut stems obtained after cutting tobacco stems.

[0003] However, shredded stems have the advantages of low tar and nicotine content, good filling performance, etc., and are one of the main fillers in cigarette leaf formulations and play an important role in cigarette formulations. Properly increasing the amount of shredded stems is one of the important means of reducing tar and harm as long as...

Examples

preparation example Construction

[0035] The present disclosure also provides a method for preparing an additive for improving the mouthfeel of shredded stems, comprising the following steps:

[0036] Step (1): Uniformly mixing citric acid, concentrated ammonia water, cocoa extract, glycerin, nutmeg oil, cardamom oil, coriander seed oil and vanillin to obtain a mixture.

[0037] Step (2): According to the mass ratio of 1: (3-9), add a diluent at 30° C. to 45° C. into the mixture, and stir evenly to obtain an additive for improving the taste of shredded stems. The above-mentioned diluent may be water.

[0038] The present disclosure also provides an application of an additive for improving the taste of cut stems, specifically, the mass ratio of the additive for improving the taste of cut stems to cut stems is (0.1-1):50.

[0039] In practical applications, the additive for improving the taste of the cut stems can be evenly applied to the cut stems by spraying.

[0040] In order to ensure the effect of the add...

Embodiment 1

[0043] Weigh the raw materials citric acid, concentrated ammonia water, cocoa extract, glycerin, nutmeg oil, cardamom oil, coriander seed oil and vanillin according to the mass ratio of 25:35:20:20:1:0.2:0.1:0.05, and mix well , to obtain a mixture. According to the mass ratio of 1:5, water at 45°C was added to the mixture and stirred evenly to obtain additive S1 for improving the taste of shredded stems.

[0044] The additive S1 for improving the mouthfeel of the cut stems is weighed at a ratio of 0.5% by weight of the cut stems, and evenly sprayed onto the cut stems through a feeding device. The cut stems sprayed with the additive S1 for improving the mouthfeel of the cut stems were placed in a leaf locker for 3 hours to obtain 1# modulated cut stems.

Embodiment 2

[0046] Weigh the raw materials citric acid, concentrated ammonia water, cocoa extract, glycerin, nutmeg oil, cardamom oil, coriander seed oil and vanillin according to the mass ratio of 20:30:15:15:1:0.2:0.1:0.05, and mix well , to obtain a mixture. According to the mass ratio of 1:3, water at 45°C was added to the mixture and stirred evenly to obtain the additive S2 for improving the taste of shredded stems.

[0047] The additive S2 for improving the mouthfeel of the cut stems is weighed at a ratio of 0.5% of the weight of the cut stems, and evenly sprayed onto the cut stems through a feeding device. The cut stems sprayed with the additive S2 for improving the mouthfeel of the cut stems were placed in a leaf locker for 3 hours to obtain 2# modulated cut stems.

technical field

[0001] The invention relates to the field of cigarette manufacturing, and more particularly relates to an additive for improving the mouthfeel of shredded stems, a preparation method and application thereof. Background technique

[0002] Tobacco stems are thick and hard veins in tobacco leaves, accounting for about 25-30% of the leaf weight. Tobacco stems contain a large amount of macromolecular substances such as cellulose, pectin, lignin and polysaccharides, which lead to the disadvantages of large irritation, high concentration, and obvious miscellaneous gas in the cut stems obtained after cutting tobacco stems.

[0003] However, shredded stems have the advantages of low tar and nicotine content, good filling performance, etc., and are one of the main fillers in cigarette leaf formulations and play an important role in cigarette formulations. Properly increasing the amount of shredded stems is one of the important means of reducing tar and harm as long as...

Examples

preparation example Construction

[0035] The present disclosure also provides a method for preparing an additive for improving the mouthfeel of shredded stems, comprising the following steps:

[0036] Step (1): Uniformly mixing citric acid, concentrated ammonia water, cocoa extract, glycerin, nutmeg oil, cardamom oil, coriander seed oil and vanillin to obtain a mixture.

[0037] Step (2): According to the mass ratio of 1: (3-9), add a diluent at 30° C. to 45° C. into the mixture, and stir evenly to obtain an additive for improving the taste of shredded stems. The above-mentioned diluent may be water.

[0038] The present disclosure also provides an application of an additive for improving the taste of cut stems, specifically, the mass ratio of the additive for improving the taste of cut stems to cut stems is (0.1-1):50.

[0039] In practical applications, the additive for improving the taste of the cut stems can be evenly applied to the cut stems by spraying.

[0040] In order to ensure the effect of the add...

Embodiment 1

[0043] Weigh the raw materials citric acid, concentrated ammonia water, cocoa extract, glycerin, nutmeg oil, cardamom oil, coriander seed oil and vanillin according to the mass ratio of 25:35:20:20:1:0.2:0.1:0.05, and mix well , to obtain a mixture. According to the mass ratio of 1:5, water at 45°C was added to the mixture and stirred evenly to obtain additive S1 for improving the taste of shredded stems.

[0044] The additive S1 for improving the mouthfeel of the cut stems is weighed at a ratio of 0.5% by weight of the cut stems, and evenly sprayed onto the cut stems through a feeding device. The cut stems sprayed with the additive S1 for improving the mouthfeel of the cut stems were placed in a leaf locker for 3 hours to obtain 1# modulated cut stems.

Embodiment 2

[0046] Weigh the raw materials citric acid, concentrated ammonia water, cocoa extract, glycerin, nutmeg oil, cardamom oil, coriander seed oil and vanillin according to the mass ratio of 20:30:15:15:1:0.2:0.1:0.05, and mix well , to obtain a mixture. According to the mass ratio of 1:3, water at 45°C was added to the mixture and stirred evenly to obtain the additive S2 for improving the taste of shredded stems.

[0047] The additive S2 for improving the mouthfeel of the cut stems is weighed at a ratio of 0.5% of the weight of the cut stems, and evenly sprayed onto the cut stems through a feeding device. The cut stems sprayed with the additive S2 for improving the mouthfeel of the cut stems were placed in a leaf locker for 3 hours to obtain 2# modulated cut stems.