Formula of essence containing konjac polysaccharide extract as well as preparation method and application of essence
By leveraging the synergistic effect of konjac polysaccharide extract and other natural extracts, the problems of moisture loss and aroma evaporation during cigarette storage were solved, improving the taste and distinctiveness of cigarettes and prolonging the persistence of aroma.
Patent Information
- Application Number
- CN202511533124.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-10-24
- Publication Date
- 2026-01-27
AI Technical Summary
Existing cigarettes suffer from unpleasant tastes such as bitterness, dryness, and astringency due to moisture loss during storage. Furthermore, the flavorings are easily volatile, affecting the amount of aroma and consumer experience during long-term storage.
The flavoring formula contains konjac polysaccharide extract, combined with ingredients such as green tea, plum, lemon, licorice and pear concentrate. It is sprayed into the tobacco through atomization and flavoring, forming a film to retain moisture and absorb aroma molecules, thus prolonging their residence time on the surface of the tobacco.
It enhances cigarette brand recognition and consumer experience, reduces moisture loss and aroma evaporation, and ensures aroma persistence and taste harmony during long-term storage.
Smart Images
Figure CN121400610A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of tobacco flavoring technology, specifically to a flavoring formulation containing konjac polysaccharide extract, its preparation method, and its uses. Background Technology
[0002] In the modernization and innovation of tobacco products, the integration of flavorings and fragrances has become a key element of Chinese cigarette technology. They play a central role in establishing differentiation between cigarette products. Through precisely formulated flavorings and fragrances, each brand of cigarette can highlight its unique flavor profile and product identity, providing consumers with sensory differentiation when choosing tobacco products. Given the ever-increasing consumer demand for personalized and high-end tobacco products, the precise application and formulation innovation of flavorings and fragrances play a crucial role in enhancing the market competitiveness of cigarette brands and catering to diversified consumer needs. Therefore, developing innovative flavoring and fragrance formulations to enhance the sensory value of cigarettes and optimize the consumer experience has become a core strategy for technological development and product innovation in the tobacco industry. Thus, providing a highly recognizable flavoring formulation to enhance product and brand recognition and meet smokers' needs for smoking quality and aroma characteristics is a long-term problem that the industry needs to solve. Secondly, cigarettes stored for a long time may develop unpleasant tastes such as bitterness and dryness during smoking, which is related to both the quality of the tobacco itself and the storage environment. When cigarettes are stored, the moisture content of the tobacco changes due to environmental factors. Low moisture content can easily cause unpleasant sensations such as bitterness, dryness, and astringency, while high moisture content can cause the cigarettes to become damp and spoil. In addition, common flavorings are volatile and will continue to evaporate over time, even in sealed packaging. If stored for a long time, the cigarettes will not provide the expected amount of aroma or the expected sweet and smooth taste when purchased and used by consumers. Summary of the Invention
[0003] The purpose of this invention is to provide a flavoring formula containing konjac polysaccharide extract, its preparation method and uses, in order to solve the problem of excessive moisture loss in existing tobacco shreds, which causes excessive dryness and results in unpleasant sensations such as bitterness, dryness, and astringency. Furthermore, by designing a highly recognizable flavoring formula, the invention aims to enhance product and brand recognition and improve the consumer experience.
[0004] To address the technical problems existing in the preparation of current tobacco products, the present invention adopts the following technical solution: A tobacco flavoring formula containing konjac polysaccharide extract, comprising the following components in parts by weight: 15-20 parts konjac polysaccharide extract, 1-5 parts green tea extract, 1-15 parts plum extract, 1-5 parts lemon extract, 1-5 parts licorice extract, 5-15 parts tobacco extract, 1-15 parts pear concentrated juice, 20-30 parts propylene glycol, and 20-35 parts alcohol.
[0005] The above-mentioned tobacco flavoring formula containing konjac polysaccharide extract includes the following components in parts by weight: 10 parts konjac polysaccharide extract, 1 part green tea extract, 8 parts plum extract, 1 part lemon extract, 2 parts licorice extract, 15 parts tobacco extract, 2 parts pear concentrated juice, 30 parts propylene glycol, and 31 parts alcohol.
[0006] The above-mentioned tobacco flavoring formula containing konjac polysaccharide extract includes the following components in parts by weight: 15 parts konjac polysaccharide extract, 1 part green tea extract, 8 parts plum extract, 1 part lemon extract, 2 parts licorice extract, 15 parts tobacco extract, 2 parts pear concentrated juice, 30 parts propylene glycol, and 26 parts alcohol.
[0007] The above-mentioned tobacco flavoring formula containing konjac polysaccharide extract includes the following components in parts by weight: 20 parts konjac polysaccharide extract, 1 part green tea extract, 8 parts plum extract, 1 part lemon extract, 2 parts licorice extract, 15 parts tobacco extract, 2 parts pear concentrated juice, 30 parts propylene glycol, and 21 parts alcohol.
[0008] A method for preparing a flavoring formula containing konjac polysaccharide extract includes the following steps: weighing 15-20 parts by weight of konjac polysaccharide extract, 1-5 parts by weight of green tea extract, 1-15 parts by weight of plum extract, 1-5 parts by weight of lemon extract, 1-5 parts by weight of licorice extract, 5-15 parts by weight of tobacco extract, 1-15 parts by weight of pear concentrated juice, 20-30 parts by weight of propylene glycol, and 20-35 parts by weight of alcohol into a container, stirring to obtain a tobacco flavoring containing konjac polysaccharide extract.
[0009] The preparation method of the above-mentioned flavoring formula containing konjac polysaccharide extract is characterized by a stirring temperature of room temperature, a stirring speed of 450-500 r / min, and a stirring time of 0.5-1.5 h.
[0010] The use of a flavoring formulation containing konjac polysaccharide extract, which is completed in the following two steps: Step 1: Spray the Grade A cigarette sugar at a mass ratio of 3.5% into the tobacco shreds using an atomizing feeder, let it stand for 8 hours under constant temperature and humidity, and dry it until the moisture content of the tobacco shreds is 10%-14%; Step 2: Spray the tobacco flavoring into the tobacco shreds at a mass ratio of 0.5-2% via atomization, and let it stand for 8 hours under constant temperature and humidity to prepare the finished cigarette.
[0011] In the above-mentioned use of a flavoring formula containing konjac polysaccharide extract, the standing temperature in step one is 25-30℃ and the air humidity is 60%.
[0012] In the above-mentioned use of a flavoring formula containing konjac polysaccharide extract, the standing temperature in step two is 25-30℃ and the air humidity is 60%.
[0013] The above-mentioned fragrance formulation containing konjac polysaccharide extract has a drying temperature of 110~140°C and a drying time of 2-10 min in step one.
[0014] The beneficial effects of this invention are: First, plum extract and pear concentrate provide the tobacco with a rich fruity aroma, which is then combined with lemon extract to create a sweet and vibrant fruity aroma. Green tea extract is added to neutralize the sweetness of the fruity aroma, and licorice extract is added to neutralize the tartness of the lemon extract. This results in a fresh, moist and vibrant top note, a sweet and sour middle note that is not cloying, and a tea-scented, moist and clear finish. This makes the cigarette lively and enjoyable to savor during smoking, full of flavor and highly recognizable.
[0015] Secondly, the konjac polysaccharide structure features a main chain of D-glucose and D-mannose residues linked by β-1,4, with glucomannan linked by β-1,6 glucose residues as the side chain. This structure allows konjac polysaccharide to act as a carrier for other aroma molecules, providing an adsorption framework that allows them to remain on the tobacco surface for a longer period. This reduces the volatility of aroma molecules, minimizes aroma loss, and makes the harmonious fruity-sweet tobacco aroma more persistent, extending the consumer's aroma experience. Simultaneously, konjac polysaccharide forms a film on the tobacco surface, reducing moisture loss, maintaining humidity, and mitigating the dryness and harshness caused by long-term storage. Attached Figure Description
[0016] Figure 1 Radar chart for scent evaluation. Detailed Implementation
[0017] The following embodiments are provided to better understand the present invention and are not limited to the preferred embodiments described. They do not constitute a limitation on the content and scope of protection of the present invention. Any product that is the same as or similar to the present invention, derived by any person under the guidance of the present invention or by combining the features of the present invention with other prior art, falls within the protection scope of the present invention.
[0018] Where specific experimental steps or conditions are not specified in the embodiments, they can be performed according to the conventional experimental steps or conditions described in the literature in this field. All raw materials or instruments used are commercially available conventional products, including but not limited to those used in the embodiments of this application.
[0019] Example 1 This embodiment provides a tobacco flavoring formulation containing konjac polysaccharide extract, comprising the following components in parts by weight: 10 parts konjac polysaccharide extract, 1 part green tea extract, 8 parts plum extract, 1 part lemon extract, 2 parts licorice extract, 15 parts tobacco extract, 2 parts pear concentrated juice, 30 parts propylene glycol, and 31 parts alcohol.
[0020] The preparation method of this embodiment is as follows: According to the above-mentioned tobacco flavoring formula, 10 parts of konjac polysaccharide extract, 1 part of green tea extract, 8 parts of plum extract, 1 part of lemon extract, 2 parts of licorice extract, 15 parts of tobacco extract, 2 parts of pear concentrated juice, 30 parts of propylene glycol, and 31 parts of alcohol are weighed and mixed. The mixture is stirred at 450 r / min for 1.5 h at room temperature to obtain a tobacco flavoring containing konjac polysaccharide extract.
[0021] The application of the tobacco flavoring prepared in this embodiment for the production of finished cigarettes includes the following steps: A-grade cigarette sugar is sprayed into the tobacco shreds at a mass ratio of 3.5% via an atomizing feeder, left to stand at 26°C and 60% humidity for 8 hours, and then dried at 130°C for 5 minutes until the moisture content of the tobacco shreds is 14%; then the above-mentioned tobacco flavoring is sprayed into the tobacco shreds at a mass ratio of 0.6% via an atomizing flavoring method, left to stand at 26°C and 60% humidity for 8 hours, thereby preparing the finished cigarettes.
[0022] Example 2 The difference between this embodiment and Embodiment 1 is that the tobacco flavoring formula containing konjac polysaccharide extract includes the following components in parts by weight: 15 parts konjac polysaccharide extract, 1 part green tea extract, 8 parts plum extract, 1 part lemon extract, 2 parts licorice extract, 15 parts tobacco extract, 2 parts pear concentrated juice, 30 parts propylene glycol, and 26 parts alcohol.
[0023] Example 3 The difference between this embodiment and Embodiment 1 is that the tobacco flavoring formula containing konjac polysaccharide extract includes the following components in parts by weight: 20 parts konjac polysaccharide extract, 1 part green tea extract, 8 parts plum extract, 1 part lemon extract, 2 parts licorice extract, 15 parts tobacco extract, 2 parts pear concentrated juice, 30 parts propylene glycol, and 21 parts alcohol.
[0024] Comparative Examples 1-6 The raw materials for the flavorings prepared in Comparative Examples 1-6 are shown in Table 1.
[0025] The preparation method is as follows: Konjac polysaccharide extract, green tea extract, plum extract, lemon extract, licorice extract, tobacco extract, pear concentrate, propylene glycol, and alcohol are mixed according to the mass ratio of each component in Table 1. The mixture is stirred at room temperature and at a speed of 450 r / min for 1.5 h to obtain six different flavorings, namely Comparative Examples 1 to Comparative Examples 6.
[0026] Table 1. Flavor formulations with one component removed for comparison
[0027] Comparative Examples 7-11
[0028] The raw materials for the fragrances prepared in Comparative Examples 7-11 are shown in Table 2.
[0029] The preparation method is as follows: According to the mass ratio of each component in Table 2, different kinds of polysaccharides, green tea extract, plum extract, lemon extract, licorice extract, tobacco extract, pear concentrate, propylene glycol, and alcohol are mixed and stirred at room temperature and 450 r / min for 1.5 h to obtain five different flavorings of Comparative Examples 7-11.
[0030] Table 2. Flavor formulations using different polysaccharide extracts for comparison.
[0031] The flavorings prepared in Examples 1-3 and Comparative Examples 1-11 were used to prepare finished cigarettes. Grade A cigarette sugar was sprayed into the tobacco shreds at a mass ratio of 3.5% via an atomizing feeder. The tobacco shreds were then left to stand for 8 hours in a constant temperature and humidity environment at 26°C and 60% humidity. The tobacco shreds were then dried at 130°C until the moisture content was 14%. The flavorings were then sprayed into the tobacco shreds at a mass ratio of 0.6% via an atomizing flavoring method. The tobacco shreds were then left to stand for 8 hours in a constant temperature and humidity environment at 26°C and 60% humidity. This process was used to prepare the finished cigarettes.
[0032] Experiment 1 A panel of ten experts with national cigarette tasting qualifications evaluated the cigarettes prepared in Examples 1-3 and Comparative Examples 1-11.
[0033] Sensory evaluation: The cigarettes prepared in Examples 1-3 and Comparative Examples 1-11 were evaluated for gloss, aroma, harmony, off-flavors, irritation and aftertaste according to GB5606.4-2005 "Cigarettes Part 4: Sensory Technical Requirements". The average value of the evaluation was recorded and the total sensory quality evaluation score was calculated. join Figure 1 Scent evaluation: Referring to the methods specified in GB / T 10220-2012 / ISO 6658-2005 General Methodology for Sensory Analysis, the fragrance with the best overall performance in the examples was evaluated using the scent profile method.
[0034] Experimental results Table 3 Sensory evaluation results
[0035] Figure 1Scent evaluation results The evaluation results show that, in terms of aroma, the fragrance prepared in Example 2 is mainly characterized by sweet, fruity, fresh, and hay-like aromas, with hints of balsamic and sour notes, and slightly green, floral, and wine-like aromas. Based on the data comparison of Examples 1-3 and Comparative Examples 1-11, it can be seen that Examples 1-3 all used konjac polysaccharide extract, green tea extract, plum extract, lemon extract, licorice extract, and pear concentrate in synergy to prepare a tobacco flavoring containing konjac polysaccharide extract. However, Comparative Example 1 lacked konjac polysaccharide extract, Comparative Example 2 lacked green tea extract, Comparative Example 3 lacked plum extract, Comparative Example 4 lacked lemon extract, Comparative Example 5 lacked licorice extract, Comparative Example 6 lacked pear concentrate, and Comparative Examples 7-11 replaced konjac polysaccharide extract with other types of polysaccharide extracts. The sensory scores of Examples 1-3 were superior to those of Comparative Examples 1-11 to some extent, indicating that the synergistic formulation using konjac polysaccharide extract, green tea extract, plum extract, lemon extract, pear concentrate, and licorice extract effectively addressed the deficiencies in... The quality of the aroma will decrease to varying degrees if any component is missing. In addition, extensive experiments have shown that more konjac polysaccharide extract is not necessarily better. When the amount of konjac polysaccharide extract added is 15 parts, the synergistic effect between the components is relatively good, resulting in a higher quality cigarette.
Claims
1. A tobacco flavoring formula containing konjac polysaccharide extract, characterized in that: The product contains the following components in parts by weight: 15-20 parts konjac polysaccharide extract, 1-5 parts green tea extract, 1-15 parts plum extract, 1-5 parts lemon extract, 1-5 parts licorice extract, 5-15 parts tobacco extract, 1-15 parts pear concentrate, 20-30 parts propylene glycol, and 20-35 parts alcohol.
2. The tobacco flavoring formula containing konjac polysaccharide extract according to claim 1, characterized in that: The product comprises the following components in parts by weight: 10 parts konjac polysaccharide extract, 1 part green tea extract, 8 parts plum extract, 1 part lemon extract, 2 parts licorice extract, 15 parts tobacco extract, 2 parts pear concentrate, 30 parts propylene glycol, and 31 parts alcohol.
3. The tobacco flavoring formula containing konjac polysaccharide extract according to claim 1, characterized in that: The product comprises the following components in parts by weight: 15 parts konjac polysaccharide extract, 1 part green tea extract, 8 parts plum extract, 1 part lemon extract, 2 parts licorice extract, 15 parts tobacco extract, 2 parts pear concentrate, 30 parts propylene glycol, and 26 parts alcohol.
4. The tobacco flavoring formula containing konjac polysaccharide extract according to claim 1, characterized in that: The product contains the following components in parts by weight: 20 parts konjac polysaccharide extract, 1 part green tea extract, 8 parts plum extract, 1 part lemon extract, 2 parts licorice extract, 15 parts tobacco extract, 2 parts pear concentrate, 30 parts propylene glycol, and 21 parts alcohol.
5. A method for preparing a flavoring formulation containing konjac polysaccharide extract according to any one of claims 1-4, characterized in that, Includes the following steps: Weigh out 15-20 parts by weight of konjac polysaccharide extract, 1-5 parts of green tea extract, 1-15 parts of plum extract, 1-5 parts of lemon extract, 1-5 parts of licorice extract, 5-15 parts of tobacco extract, 1-15 parts of pear concentrated juice, 20-30 parts of propylene glycol, and 20-35 parts of alcohol into a container, stir, and obtain a tobacco flavoring containing konjac polysaccharide extract.
6. The method for preparing a flavoring formulation containing konjac polysaccharide extract according to claim 5, characterized in that, The stirring temperature is room temperature, the stirring speed is 450-500 r / min, and the stirring time is 0.5-1.5 h.
7. The use of a flavoring formulation containing konjac polysaccharide extract according to any one of claims 1-4, characterized in that: This is completed in the following two steps: Step 1: Spray the Grade A cigarette sugar at a mass ratio of 3.5% into the tobacco shreds using an atomizing feeder, let it stand for 8 hours under constant temperature and humidity, and dry it until the moisture content of the tobacco shreds is 10%-14%; Step 2: Spray the tobacco flavoring at a mass ratio of 0.6% into the tobacco shreds via atomization, and let it stand for 8 hours under constant temperature and humidity to prepare the finished cigarette.
8. The use of a flavoring formulation containing konjac polysaccharide extract according to claim 7, characterized in that: In step one, the settling temperature is 25-30℃ and the air humidity is 60%.
9. The use of a flavoring formulation containing konjac polysaccharide extract according to claim 7, characterized in that: In step two, the settling temperature is 25-30℃ and the air humidity is 60%.
10. The use of a flavoring formulation containing konjac polysaccharide extract according to claim 7, characterized in that: In step one, the drying temperature is 110~140℃ and the drying time is 2-10 minutes.