Flavoring and flavoring tipping paper and preparation method thereof

Abstract

The invention relates to the technical field of tipping paper for cigarettes, in particular to flavoring and flavoring tipping paper and a preparation method thereof.The flavoring and flavoring tipping paper comprises a base material and a gloss oil layer arranged on the base material, and the gloss oil layer is formed by printing composite gloss oil on the base material; the compound gloss oil is prepared from the following components in parts by mass: 3 to 5 parts of 2-nonyl alcohol, 3 to 5 parts of hexyl acetate, 5 to 10 parts of isoamyl butyrate, 10 to 15 parts of isoamyl isovalerate, 5 to 10 parts of leaf alcohol, 7 to 10 parts of leaf acetate, 2 to 5 parts of acetic acid, 2 to 5 parts of diethyl malate, 35 to 63 parts of ethanol, 2 to 8 parts of sweetening agent, 10 to 20 parts of acidulant, 1 to 5 parts of vitamin and 65 to 86 parts of water-based gloss oil. The sour agent, the sweetening agent and the vitamins are further introduced through aroma components of specific types and proportions, the taste level can be enriched, harmful substances in smoke can be neutralized in the cigarette smoking process, and the smoking experience of consumers is improved.

Description

Technical Field

[0001] This invention relates to the technical field of cigarette tipping paper, specifically to a flavoring and aroma-enhancing tipping paper and its preparation method. Background Technology

[0002] With the increasing maturity of tipping paper processing technology and the needs of different consumer groups, the existing cigarette tipping paper is no longer limited to the simple tipping function. Its processing and production take into account more the imbuing it with popularity, corporate culture, brand connotation and taste. Therefore, functional tipping paper, especially flavor tipping paper that makes a positive contribution to the quality of cigarettes, has gradually become a new focus for cigarette companies.

[0003] Flavored and aromatic tipping paper is often prepared by adding sweeteners. For example, utility model patent CN216739057U discloses a multi-flavored sweet tipping paper, which involves printing multiple sweeteners of different flavors side-by-side and alternately onto the surface of a colored tipping paper along its horizontal or vertical direction. After drying, the sweeteners form several adjacent sweet zones, ultimately resulting in tipping paper with dual or multiple sweetness functions. However, the above report does not disclose the specific components of the sweeteners, and therefore cannot guide the specific preparation of flavored tipping paper.

[0004] Regarding the specific formulation of sweeteners and their complex components, some reports have disclosed information, such as the invention patent with publication number CN113389091A, which discloses a tipping paper for tobacco flavoring and sweeteners and its preparation method. The tipping paper includes a substrate and a varnish layer on the substrate. The varnish layer is created by printing a varnish containing flavoring and sweeteners onto a colored substrate. The varnish containing flavoring and sweeteners is composed of acrylic resin, modified maltodextrin, modified β-cyclodextrin, surfactant, borax, clove oil, water-soluble sweetener, water-soluble flavoring, water, and ethanol. However, the sweeteners used in the aforementioned flavoring tipping paper focus primarily on providing sweetness, resulting in a relatively simple taste and an inability to create rich flavor layers, thus failing to meet consumers' growing demand for complex flavors.

[0005] In summary, the existing sweetener composition of flavoring tipping paper is designed in a single way, focusing only on providing sweetness. There is a lack of systematic synergy between its aroma, taste and functional components, resulting in a thin taste, distorted flavor and insufficient stability. At the same time, it does not fully consider the potential adsorption or reduction of harmful substances in smoke while improving the taste. Summary of the Invention

[0006] To address the aforementioned issues, this invention provides a flavoring and aroma-enhancing tipping paper and its preparation method. The flavoring and aroma-enhancing tipping paper incorporates specific types and proportions of aroma components, further introducing acidulants, sweeteners, and vitamins. This not only enriches the flavor profile but also neutralizes harmful substances in cigarette smoke during the smoking process, enhancing the consumer's smoking experience.

[0007] To achieve the above-mentioned objectives, the present invention is implemented through the following technical solution:

[0008] In a first aspect, the present invention provides a flavoring and aroma-enhancing tipping paper, comprising a substrate and a varnish layer disposed on the substrate, the varnish layer being formed by printing a composite varnish onto the substrate, the composite varnish comprising the following components in parts by weight:

[0009] 2-Nonyl alcohol 3-5 parts, hexyl acetate 3-5 parts, isoamyl butyrate 5-10 parts, isoamyl isovalerate 10-15 parts, leaf alcohol 5-10 parts, leaf alcohol acetate 7-10 parts, acetic acid 2-5 parts, diethyl malate 2-5 parts, ethanol 35-63 parts, sweetener 2-8 parts, acidulant 10-20 parts, vitamin 1-5 parts, water-based varnish 65-86 parts.

[0010] 2-Nonyl alcohol, hexyl acetate, isoamyl butyrate, isoamyl isovalerate, leaf alcohol, leaf alcohol acetate, acetic acid, and diethyl malate are used to simulate the characteristic aroma system of natural apples. Since the esters and alcohols in this aroma component are all compounds with unsaturated bonds, they are prone to oxidation during processing and storage. This invention addresses this by adding vitamins as antioxidants, which preferentially react with oxygen or free radicals in the varnish layer, protecting these aroma molecules from oxidation. Furthermore, vitamins can neutralize harmful substances in smoke, masking irritating off-flavors and further enhancing the consumer's sensory experience.

[0011] Preferably, the composite varnish comprises the following components in parts by weight:

[0012] 3 parts 2-nonyl alcohol, 5 parts hexyl acetate, 8 parts isoamyl butyrate, 15 parts isoamyl isovalerate, 7 parts leaf alcohol, 8 parts leaf alcohol acetate, 2 parts acetic acid, 3 parts diethyl malate, 49 parts ethanol, 5 parts sweetener, 10 parts acidulant, 5 parts vitamin, and 70 parts water-based varnish.

[0013] Preferably, the sweetener includes at least one of neotame, advansame, aspartame, steviol glycoside, mogroside, riboboroside, acesulfame potassium, and sucralose.

[0014] Preferably, the sweetener comprises neotame and sucralose, wherein the mass ratio of neotame to sucralose is 3:1.

[0015] Preferably, the acidulant includes at least one of citric acid, malic acid, maleic acid, tartaric acid, lactic acid, ursolic acid, salicylic acid, oxalic acid, acetic acid, and gluconic acid.

[0016] Preferably, the acidulant comprises citric acid, malic acid, lactic acid, and acetic acid, wherein the mass ratio of citric acid, malic acid, lactic acid, and acetic acid is 3:3:2:1.

[0017] The apple-characteristic aroma system provided by this invention possesses a complex flavor signal of both acidity and sweetness. This application further provides a composite design of sweeteners and acidulants, enabling the complex taste signal to match the olfactory signal of the apple-characteristic aroma system. Furthermore, the acidic environment established by the acidulants helps vitamins maintain their reducing activity, thus more effectively exerting their antioxidant effects.

[0018] Preferably, the vitamin includes at least one of vitamin C, ascorbate palmitate, ascorbate ethyl ether, ascorbate 2-glucoside, vitamin E, and tocopherol acetate.

[0019] Preferably, the vitamin comprises ascorbate palmitate and ascorbate ethyl ether, wherein the mass ratio of ascorbate palmitate to ascorbate ethyl ether is 5:1.

[0020] Secondly, the present invention also provides a method for preparing the flavoring and aroma-enhancing tipping paper as described above, comprising the following steps:

[0021] S1. Mix apple flavoring, sweetener, acidulant, vitamins and water-based varnish to obtain a composite varnish precursor;

[0022] S2. Dilute the composite varnish precursor with water-based varnish to obtain the composite varnish;

[0023] S3. The composite varnish is printed onto the colored substrate, dried, and slit to obtain flavored and aromatic pick-up paper.

[0024] Thirdly, the present invention also provides the application of the flavoring and aroma-enhancing tipping paper described above in cigarettes.

[0025] The beneficial effects of this invention are as follows:

[0026] 1. This invention uses a specific type and ratio of alcohols and esters (leaf alcohol, leaf alcohol acetate, isoamyl butyrate, and diethyl malate) to simulate a complex aroma system containing apple flavor. Furthermore, by introducing vitamins, a deep synergistic effect is achieved with this aroma system: vitamins, as highly effective antioxidants, can protect the stability of easily oxidized key flavor components in the aroma system; and can neutralize harmful substances in smoke, mask irritating off-flavors, and further enhance the consumer's sensory experience.

[0027] 2. This invention provides a rich and complex sweet and sour taste through the use of compound acidulants and sweeteners, avoiding the fatigue of a single taste. Furthermore, the acidic environment it provides helps maintain the reducing activity of vitamins, thereby enhancing their efficiency in scavenging free radicals in the flue gas channel, achieving a synergistic effect of improved taste and reduced harmful components. Detailed Implementation

[0028] The present invention will be further described below with reference to specific embodiments. Those skilled in the art will be able to implement the present invention based on these descriptions. Furthermore, the embodiments of the present invention described below are generally only some, not all, of the embodiments of the present invention. Therefore, all other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort should fall within the scope of protection of the present invention.

[0029] Example 1

[0030] S1. Weigh the following raw materials according to a specific weight ratio: 3 parts 2-nonyl alcohol, 5 parts hexyl acetate, 8 parts isoamyl butyrate, 15 parts isoamyl isovalerate, 7 parts leaf alcohol, 8 parts leaf alcohol acetate, 2 parts acetic acid, 3 parts diethyl malate, 5 parts sweetener, 10 parts acidulant, 5 parts vitamin, and 70 parts water-based varnish. Mix the above raw materials and add ethanol to make up to 100 parts, stirring until completely dissolved to obtain a composite varnish precursor;

[0031] The sweeteners are neotame and sucralose in a mass ratio of 3:1; the acidulants are citric acid, malic acid, lactic acid and acetic acid in a mass ratio of 3:3:2:1; and the vitamins are ascorbyl palmitate and ascorbyl ether in a mass ratio of 5:1.

[0032] S2. Dilute the composite varnish precursor with water-based varnish to obtain the composite varnish;

[0033] S3. Print the composite varnish onto the colored tipping paper, dry and slit to obtain the flavored tipping paper.

[0034] Example 2

[0035] It is basically the same as the example, except that in step S1, 3 parts of vitamins are added.

[0036] Example 3

[0037] It is basically the same as the example, except that in step S1, one part of vitamin is added.

[0038] Example 4

[0039] The process is basically the same as the previous example, except that in step S1, the vitamin is vitamin E.

[0040] Example 5

[0041] It is basically the same as the example, except that in step S1, two portions of sweetener are added.

[0042] Example 6

[0043] It is basically the same as the example, except that in step S1, 8 parts of sweetener are added.

[0044] Example 7

[0045] It is basically the same as the example, except that in step S1, 20 parts of acidulant are added.

[0046] Example 8

[0047] It is basically the same as the example, except that in step S1, 15 parts of acidulant are added.

[0048] Comparative Example 1

[0049] By printing varnish without any added fragrances or flavorings onto pre-colored tipping paper, odorless tipping paper is obtained.

[0050] Comparative Example 2

[0051] It is basically the same as the example, except that vitamins are not added in step S1.

[0052] Comparative Example 3

[0053] The process is basically the same as the previous example, except that in step S1, 6 parts of vitamins are added.

[0054] Preparation and sensory comfort evaluation of finished cigarettes

[0055] Using Examples 1-8 and Comparative Examples 1-3 as the tipping paper, finished cigarettes were rolled and placed in a constant temperature and humidity chamber (humidity 60%±2%, temperature 22±1℃) for 48 hours to equilibrate. The resulting cigarettes were compared, and their fruity aroma, cigarette odor, sweet and sour taste in the mouth, dryness in the mouth and throat, salivation, and increased sweetness were compared. The average score was collected by a group of 5 people. The sensory evaluation results are shown in Table 1.

[0056] Table 1. Sensory evaluation results of cigarettes

[0057]

Claims

1. A flavoring and aroma-enhancing packaging paper, characterized in that, It includes a substrate and a varnish layer disposed on the substrate, the varnish layer being formed by printing a composite varnish onto the substrate, the composite varnish comprising the following components in parts by weight: 2-Nonyl alcohol 3-5 parts, hexyl acetate 3-5 parts, isoamyl butyrate 5-10 parts, isoamyl isovalerate 10-15 parts, leaf alcohol 5-10 parts, leaf alcohol acetate 7-10 parts, acetic acid 2-5 parts, diethyl malate 2-5 parts, ethanol 35-63 parts, sweetener 2-8 parts, acidulant 10-20 parts, vitamin 1-5 parts, water-based varnish 65-86 parts.

2. The flavoring and aroma-enhancing packaging paper according to claim 1, characterized in that, The composite varnish comprises the following components in parts by weight: 3 parts 2-nonyl alcohol, 5 parts hexyl acetate, 8 parts isoamyl butyrate, 15 parts isoamyl isovalerate, 7 parts leaf alcohol, 8 parts leaf alcohol acetate, 2 parts acetic acid, 3 parts diethyl malate, 49 parts ethanol, 5 parts sweetener, 10 parts acidulant, 5 parts vitamin, and 70 parts water-based varnish.

3. The flavoring and aroma-enhancing packaging paper according to claim 1, characterized in that, The sweetener includes at least one of neotame, advantran, aspartame, steviol glycoside, mogroside, riboflavin, acesulfame potassium, and sucralose.

4. The flavoring and aroma-enhancing packaging paper according to claim 3, characterized in that, The sweetener comprises neotame and sucralose, with a mass ratio of neotame to sucralose of 3:

1.

5. The flavoring and aroma-enhancing packaging paper according to claim 1, characterized in that, The acidulant includes at least one of citric acid, malic acid, maleic acid, tartaric acid, lactic acid, ursolic acid, salicylic acid, oxalic acid, acetic acid, and gluconic acid.

6. The flavoring and aroma-enhancing packaging paper according to claim 5, characterized in that, The acidulant includes citric acid, malic acid, lactic acid, and acetic acid, with a mass ratio of 3:3:2:

1.

7. The flavoring and aroma-enhancing packaging paper according to claim 1, characterized in that, The vitamins include at least one of vitamin C, ascorbate palmitate, ascorbate ethyl ether, ascorbate 2-glucoside, vitamin E, and tocopherol acetate.

8. The flavoring and aroma-enhancing packaging paper according to claim 7, characterized in that, The vitamin comprises ascorbate palmitate and ascorbate ethyl ether, wherein the mass ratio of ascorbate palmitate to ascorbate ethyl ether is 5:

1.

9. A method for preparing a flavoring and aroma-enhancing tipping paper as described in any one of claims 1-8, characterized in that, Includes the following steps: S1. Mix 2-nonyl alcohol, hexyl acetate, isoamyl butyrate, isoamyl isovalerate, leaf alcohol, leaf alcohol acetate, acetic acid, diethyl malate, ethanol, sweetener, acidulant, vitamin and water-based varnish to obtain a composite varnish precursor. S2. Dilute the composite varnish precursor with water-based varnish to obtain the composite varnish; S3. The composite varnish is printed onto the colored substrate, dried, and slit to obtain flavored and aromatic pick-up paper.

10. The use of flavoring and aroma-enhancing vitamin tipping paper as described in any one of claims 1-8 in cigarettes.

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