Fruit sweet tobacco sweet tobacco blasting bead essence and its preparation method and application

Abstract

The application discloses a fruit sweet tobacco sweet tobacco explosive bead essence and a preparation method and application thereof, and relates to the technical field of tobacco.A fruit sweet tobacco sweet tobacco explosive bead essence is composed of core materials and modified sodium alginate-based composite wall materials.The modified composite wall material system constructed by the application significantly enhances the resistance to environmental moisture erosion.Nano-crystalline cellulose grafted polydopamine serves as a rigid reinforcing phase, and cooperates with the hydrophobic effect of acetylated gellan gum and a multiple cross-linking network, thereby greatly improving the structural stability of the wall material under dynamic temperature and humidity conditions, and fundamentally solving the physical performance deterioration problem caused by the moisture absorption and softening of the sodium alginate-based wall material.Meanwhile, flavor substances are respectively encapsulated in different carriers such as nano-liposomes and slow-release microspheres, so that the flavor discontinuity caused by the difference in polarity and volatility is effectively overcome, the fruit sweet fresh feeling, the tobacco characteristic sweet feeling and the tobacco original flavor can be sequentially presented, and the flavor loss during storage is reduced.

Description

Technical Field

[0001] This invention relates to the field of tobacco technology, specifically to a fruit-sweetened tobacco flavoring capsule for sweet tobacco, its preparation method, and its application. Background Technology

[0002] In cigarette product innovation, capsule technology is the core carrier for achieving precise release of distinctive flavors. The core flavor of fruity sweet tobacco lies in achieving a coordinated and progressive release of fruity freshness, characteristic tobacco sweetness, and the mellow aroma of tobacco itself, which places high demands on both the physical stability of the capsule and the precision of flavor slow release.

[0003] Current technology faces two major bottlenecks: First, the physical performance bottleneck. Under dynamic temperature and humidity conditions, the hydrophilic groups of mainstream sodium alginate wall materials easily react with water molecules, causing the wall material to soften. The compressive strength often decreases by more than 40% within 30 days, resulting in problems such as "not being able to be squeezed" or the disappearance of the brittle sound, leading to a poor user experience.

[0004] Secondly, there is a bottleneck in flavor integration. Existing core materials often simply mix fruit flavorings with tobacco flavorings. Due to differences in polarity and volatility, this can easily lead to a flavor gap when smoking, with a "pure fruit sweetness at the beginning and a pure tobacco aroma at the end." There is a lack of natural tobacco sweet substances (such as tobacco ketones) as a transitional bridge, resulting in poor overall harmony. Furthermore, traditional core material flavorings are easily lost through volatilization from the wall material.

[0005] Existing technologies (such as CN111053287A) disclose a method for preparing popping beads by directly encapsulating flavorings with lignin-carbohydrate complexes (LCCs). The core of this method is to utilize the amphiphilic nature of LCCs to form an emulsion and precipitate it into beads. Although this method mentions that LCCs can provide a certain degree of brittleness, its system is singular and does not solve the problem of brittleness degradation under dynamic conditions.

[0006] Furthermore, its core material is simply a single flavoring encapsulated, completely lacking any technical concept involving the layered and sustained release of complex flavors, especially fruity sweetness and tobacco flavor. It also fails to modify the LCC to enhance its synergistic effect with matrices such as sodium alginate. Therefore, there is an urgent need to develop an integrated capsule technology that can simultaneously overcome the dual challenges of maintaining dynamic crispness and orderly releasing complex flavors.

[0007] The information disclosed in this background section is intended only to enhance the understanding of the overall background of the invention and should not be construed as an admission or in any way implying that the information constitutes prior art known to those skilled in the art. Summary of the Invention

[0008] To address the aforementioned technical problems, embodiments of the present invention provide a fruit-flavored tobacco sweetener capsule flavoring for use in sweet tobacco, its preparation method, and its application, thereby resolving the issues raised in the background section.

[0009] I. The core design concept of this invention lies in constructing a dual synergistic solution of "modified composite wall material system" and "structured slow-release core material system".

[0010] Wall Material Design: Addressing the issue of dynamic brittleness degradation, sodium alginate is used as a base, with nanocrystalline cellulose-grafted polydopamine (NCC@PDA) introduced as a rigid network reinforcing agent. The polydopamine layer on its surface not only adheres strongly to alginate but also forms a covalent network under the action of an oxidative crosslinking agent, significantly enhancing the wall material's mechanical strength and water resistance. Simultaneously, acetylated gellan gum is introduced; its hydrophobic acetyl groups form a "hydrophobic water-locking layer" on the outer layer of the wall material, effectively blocking environmental moisture erosion and synergistically maintaining brittleness with NCC@PDA. A slow-release crosslinking agent composed of calcium gluconate and calcium citrate, along with oxidative crosslinking initiated by ammonium persulfate, constructs a dual stable network of "ionic crosslinking + covalent crosslinking." Finally, surface strengthening is achieved through glutaraldehyde chemical crosslinking and polyvinyl alcohol (PVA) coating, comprehensively improving the wall material's durability under dynamic environments.

[0011] Core Material Design: Addressing the issues of flavor gaps and volatility, the core material was transformed from a simple flavor mixture into a structured sustained-release system. Core flavor compounds are encapsulated in different carriers: tobacco ketones are embedded in sustained-release microspheres prepared from sodium octenyl succinate starch, designed to delay release as a "mid-range transition aroma"; fruity flavors (apple, citrus, berry) are encapsulated in nanoliposomes composed of lecithin and cholesterol; due to their small particle size and the susceptibility of the phospholipid bilayer to shear stress, they can be rapidly released as a "top aroma"; tobacco flavorings (a blend of flue-cured and sun-cured tobacco) are directly dissolved in a solvent, forming the "base aroma." This design allows flavor compounds to be released sequentially during smoking, under pressure, in the order of liposomes (fruity sweetness) → microspheres (tobacco sweetness) → base material (tobacco aroma), achieving a three-stage flavor fusion.

[0012] II. A fruit-sweetened tobacco flavoring capsule, comprising a core material and a modified sodium alginate-based composite wall material, wherein the mass ratio of the core material to the modified sodium alginate-based composite wall material is 75-85:15-25. The core material comprises, by weight parts: 12-18 parts tobacco flavoring, 3-6 parts tobacco ketone sustained-release microspheres, 6-10 parts compound fruit sweetener nanoliposomes, 65-75 parts medium-chain triglycerides, 0.8-1.5 parts rosemary extract, and 1-3 parts hydrogenated castor oil. The modified sodium alginate-based composite wall material comprises, by weight parts: 12-14 parts sodium alginate, 4-5 parts composite calcium ion source, 2-3 parts oxidative crosslinking agent, 3-4 parts nanocrystalline cellulose grafted polydopamine, 7-9 parts acetylated gellan gum, 1.2-1.8 parts plasticizer, and 65-70 parts deionized water.

[0013] Preferably, the tobacco ketone sustained-release microspheres are microspheres formed by encapsulating tobacco ketone with sodium octenyl succinate starch, with a particle size of 80-150 μm; the membrane material of the composite fruit sweet nanoliposomes is lecithin and cholesterol in a mass ratio of 7:3.

[0014] Preferably, the composite calcium ion source is a mixture of calcium gluconate and calcium citrate in a mass ratio of 2:1; the oxidative crosslinking agent is ammonium persulfate.

[0015] Preferably, the length of the nanocrystalline cellulose grafted with polydopamine is 150-300 nm and the diameter is 10-20 nm; the degree of acetylation of the acetylated gellan gum is 0.8-1.2.

[0016] Preferably, the plasticizer is sorbitol; the hydrogenated castor oil has a melting point of 85-88°C; and the rosemary extract is used as a stabilizer.

[0017] A method for preparing the fruit-sweetened tobacco flavoring capsules as described above includes the following steps: (1) Pretreatment: Tobacco ketone sustained-release microspheres, composite fruit sweetener nanoliposomes and NCC@PDA were prepared respectively; (2) Preparation of core material fragrance: Medium-chain triglycerides were heated to dissolve hydrogenated castor oil. After cooling, tobacco fragrance, tobacco ketone sustained-release microspheres, compound fruit sweet nanoliposomes and rosemary extract were added, stirred and homogenized under high pressure to obtain homogenized core material. (3) Preparation of wall material solution: Sodium alginate and plasticizer are dissolved in deionized water and heated and stirred. After cooling, composite calcium ion source is added for pre-crosslinking, NCC@PDA is added for ultrasonic dispersion, oxidative crosslinking agent is added to initiate crosslinking, and finally acetylated gelatin is added, stirred and dissolved and filtered to obtain wall material solution. (4) Bursting beads molding and post-processing: The core material and wall material are extruded simultaneously to form droplets using the vibrating nozzle dripping method. The droplets are then solidified in the cooling liquid, removed, and subjected to chemical cross-linking and coating treatments in sequence. Finally, they are dried and sieved to obtain the finished bursting beads.

[0018] Preferably, in step (1), the tobacco ketone sustained-release microspheres are prepared by the sharp-pore coagulation bath method: tobacco ketone is mixed with sodium octenyl succinate starch solution and dripped into a calcium chloride-chitosan composite coagulation bath to solidify and form a shape; the composite fruit sweet nanoliposomes are prepared by the thin film ultrasonic dispersion method.

[0019] Preferably, in step (4), the coolant is polydimethylsiloxane, the temperature is 5-10℃, and the curing time is 15-25 minutes; the chemical crosslinking treatment is to immerse the initial beads in a glutaraldehyde aqueous solution with a mass fraction of 1-2% for 8-12 minutes; the coating treatment is to immerse the chemically crosslinked beads in a polyvinyl alcohol aqueous solution with a mass fraction of 5-10% for 3-8 minutes.

[0020] Preferably, in step (4), the drying is carried out using fluidized bed drying, with conditions of temperature 22-28℃ and relative humidity 35-45%, until the moisture content is 8-10%.

[0021] The application of the fruit-sweetened tobacco flavoring capsules as described above in cigarettes.

[0022] The present invention provides a fruit-sweetened tobacco flavoring capsule for sweet tobacco, its preparation method, and its application, which have the following beneficial effects: (1) This invention effectively overcomes the physical performance bottlenecks mentioned in the background art. Addressing the problem of sodium alginate wall materials easily absorbing moisture and softening under dynamic temperature and humidity environments, the constructed composite wall material system significantly improves mechanical strength and water resistance. After long-term environmental stability testing, the burst beads prepared by this invention maintain good extrusion brittleness, avoiding the difficulty in breaking or loss of crispness caused by wall material softening, thus ensuring reliable physical performance and user experience during storage, transportation, and use.

[0023] (2) This invention systematically solves the problems of flavor fusion and loss existing in the background technology. Addressing the issues of inconsistent release of flavor substances in the core material due to differences in polarity and volatility, and their easy volatilization through the wall material, the designed structured core material achieves temporal control of flavor substances through carriers with different release characteristics. This allows for the coordinated and progressive release of the fruity sweetness, the characteristic sweetness of tobacco, and the mellow aroma of tobacco, presenting a clear and layered overall flavor. Simultaneously, it significantly reduces the loss of key flavor components during storage, improving the stability of the product's flavor quality. Detailed Implementation

[0024] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0025] To address the aforementioned technical problems, embodiments of the present invention provide a fruit-flavored tobacco sweetener capsule flavoring for use in sweet tobacco, its preparation method, and its application, thereby resolving the issues raised in the background section.

[0026] Example 1 A method for preparing a fruit-flavored tobacco sweetener with flavoring capsules, the specific steps of which are as follows: 1. Raw material pretreatment Preparation of nanocrystalline cellulose grafted polydopamine (NCC@PDA): 10 g of nanocrystalline cellulose (NCC) was uniformly dispersed in 1 L of Tris-HCl buffer (pH=8.5). 2 g of dopamine hydrochloride was slowly added at room temperature with continuous stirring (300 r / min). The polymerization reaction was continued for 24 hours. After the reaction, the product was centrifuged, washed three times alternately with deionized water and ethanol, and finally dried to constant weight in a vacuum drying oven at 40 °C. The product was then ground for later use.

[0027] Preparation of Tobacco Ketone Slow-Release Microspheres: 5g of tobacco ketone with a purity ≥98% was mixed evenly with 100g of a 5% (w / w) aqueous solution of sodium octenyl succinate starch (solid content ratio 1:1) to form the core material solution. The core material solution was dripped dropwise at a constant flow rate into a composite coagulation bath containing 2% calcium chloride and 0.5% chitosan (degree of deacetylation ≥90%) through a sharp-hole device (0.5mm aperture). The droplets solidified in the coagulation bath for 30 minutes, forming spherical microspheres. The microspheres were collected, washed three times with deionized water, and freeze-dried to obtain tobacco ketone slow-release microspheres with a particle size of 80-150μm and an encapsulation efficiency of 94.2%.

[0028] Preparation of compound fruit-sweetened nanoliposomes: Apple flavoring, citrus flavoring, and berry flavoring were weighed at a mass ratio of 2:3:1 and mixed evenly to obtain a compound fruit-sweetened flavoring. 3g of lecithin and cholesterol at a mass ratio of 7:3 were dissolved together with 0.5g of the above compound fruit-sweetened flavoring in 20mL of chloroform / methanol (2:1, v / v) mixed solvent. The organic solvent was removed by rotary evaporation under reduced pressure in a 45℃ water bath until a uniform lipid film formed on the bottle wall. Then, 30mL of PBS buffer (pH=7.4) was added to the bottle, and the mixture was hydrated and vortexed for 10 minutes. Finally, the suspension was placed in an ice-water bath and sonicated for 15 minutes using an ultrasonic cell disruptor (400W) (2 seconds on, 3 seconds off). The resulting liposome suspension was filtered through a 0.22μm filter membrane to obtain a compound fruit-sweetened nanoliposome suspension with an average particle size of 165nm and an encapsulation efficiency of 91.5%, which was stored at low temperature and protected from light for later use.

[0029] 2. Preparation of core material fragrance 70g of medium-chain triglycerides (MCT) were heated to 60°C, and 2g of hydrogenated castor oil was added, stirring until completely dissolved. The mixture was then cooled to 35°C, and 15g of tobacco flavoring, 5g of the tobacco ketone sustained-release microspheres prepared in step 1, 8g of the complex fruit sweetener nanoliposomes prepared in step 1 (based on solids), and 1.2g of rosemary extract were added sequentially. The mixture was first stirred at 700 r / min for 30 minutes to achieve preliminary homogenization. The mixture was then transferred to a high-pressure homogenizer and homogenized three times at 600 bar pressure to obtain a uniform, stable, and translucent core flavoring.

[0030] 3. Wall material solution preparation Add 67.5g of deionized water to the reactor, start stirring and heat to 70℃. Slowly add 13g of sodium alginate and 1.5g of sorbitol, maintaining the temperature and stirring for 60 minutes until completely dissolved, obtaining a transparent, viscous initial solution. Cool the solution to 30℃, add a composite calcium ion source consisting of 3g of calcium gluconate and 1.5g of calcium citrate, and stir at 500 r / min for 30 minutes for pre-crosslinking. Then, add 3.5g of pretreated NCC@PDA and ultrasonically disperse using an ultrasonic disperser (500W power) for 15 minutes to ensure uniform dispersion. Next, add 2.5g of ammonium persulfate and continue stirring for 15 minutes to initiate the oxidative crosslinking reaction. Finally, add 8g of acetylated gellan gum (acetylation degree 1.0), and stir at 40℃ for 40 minutes to allow it to fully swell and dissolve. Filter the resulting wall material solution through a 200-mesh sieve to remove any possible undissolved particles or air bubbles, obtaining a homogeneous composite wall material solution for later use.

[0031] 4. Bursting Bead Molding and Post-processing A dual-fluid vibrating nozzle dripping device was used, with the flow rate ratio of the core material (step 2) to the wall material (step 3) set at 80:20 (mass ratio). The nozzle vibration frequency was controlled at 150Hz, ensuring the core material was coated by the wall material to form uniform composite droplets. The droplets were dropped into a container filled with 5-10℃ polydimethylsiloxane (PDMS) coolant and cured for 20 minutes. The cured beads were then removed using a sieve and drained of the coolant. Next, the beads were immersed in a 1.5% (w / w) glutaraldehyde aqueous solution for crosslinking treatment for 10 minutes, and then quickly rinsed with pure water. Following this, the beads were immersed in an 8% (w / w) polyvinyl alcohol (PVA, 88% degree of hydrolysis) aqueous solution for coating for 5 minutes, and then removed. The treated beads were placed in a fluidized bed dryer and dried in clean air at 25℃ and 40% relative humidity until the moisture content of the beads dropped to 9.0%. Finally, the finished burst beads were sieved through a standard sieve to obtain a particle size of 3.0-3.5 mm. The average weight of a single burst bead was measured to be 40 mg.

[0032] Example 2 The main differences from Example 1 lie in the raw material ratio, some process parameters, and core-to-wall ratio: Core material composition: 12g tobacco flavoring, 3g tobacco ketone sustained-release microspheres, 6g compound fruit sweet nanoliposomes (solid), 75g MCT, 0.8g rosemary extract, and 1g hydrogenated castor oil.

[0033] Wall material composition: Sodium alginate 12g, composite calcium ion source (calcium gluconate: calcium citrate = 2:1) 4g, ammonium persulfate 2g, NCC@PDA 3g, acetylated gellan gum 7g, sorbitol 1.2g, deionized water 70.8g.

[0034] Preparation process adjustments: In step 2, the high-pressure homogenization pressure was adjusted to 500 bar, and the cycle was repeated twice. In step 4, the coolant temperature was maintained at 8°C, the core-to-wall material flow rate ratio was adjusted to 85:15, and the curing time was 25 minutes. The relative humidity of the fluidized bed drying was adjusted to 35%. The final product, burst beads, with a core-to-wall ratio of 85:15, was obtained.

[0035] Example 3 The main differences from Example 1 lie in the raw material ratio, some process parameters, and core-to-wall ratio: Core material composition: 18g tobacco flavoring, 6g tobacco ketone sustained-release microspheres, 10g compound fruit sweet nanoliposomes (solid), 65g MCT, 1.5g rosemary extract, and 3g hydrogenated castor oil.

[0036] Wall material composition: Sodium alginate 14g, composite calcium ion source (calcium gluconate: calcium citrate = 2:1) 5g, ammonium persulfate 3g, NCC@PDA 4g, acetylated gellan gum 9g, sorbitol 1.8g, deionized water 63.2g.

[0037] Preparation process adjustments: In step 4, the concentration of glutaraldehyde solution was adjusted to 2%, and the concentration of polyvinyl alcohol solution was adjusted to 10%. The flow rate ratio of core material to wall material was adjusted to 75:25. The final product, bursting beads, with a core-to-wall ratio of 75:25 was obtained.

[0038] Comparative Example 1 (simulating traditional sodium alginate popping beads) This comparative example is intended to simulate conventional sodium alginate burst beads without the modifications of this invention.

[0039] Core material preparation: 15g of tobacco flavoring (same as in Example 1), 0.5g of pure tobacco ketone (unencapsulated) and 0.8g of compound fruit sweet flavoring (directly mixed, not prepared into liposomes) were directly dissolved in a mixed solvent of 70g of MCT and 2g of hydrogenated castor oil. 1.2g of rosemary extract was added, and the mixture was stirred magnetically for 2 hours until homogeneous. High-pressure homogenization and structuring were not performed.

[0040] Wall material solution preparation: Dissolve 13g sodium alginate and 2g sorbitol in 67.5g deionized water, and heat and stir until dissolved. After cooling, directly add 4.5g calcium chloride (traditional calcium source) solution and stir for 30 minutes. No NCC@PDA, acetylated gellan gum, or ammonium persulfate are added to the solution.

[0041] Molding and post-treatment: Using the same dripping equipment as in Example 1, with a core-to-wall ratio of 80:20, the beads were dripped into a 2% calcium chloride solution at 5°C and cured for 30 minutes. The molded bursting beads were not subjected to glutaraldehyde crosslinking or PVA coating; they were simply rinsed with pure water and then dried in a fluidized bed under the same conditions (25°C, 40% RH) to obtain the finished bursting beads.

[0042] Comparative Example 2 The method is based on Example 1 of the prior art CN111053287A.

[0043] Core material preparation: Dissolve 5g of menthol (instead of the compound flavor of this invention) in 15g of sesame oil and stir well.

[0044] Wall material preparation: Weigh 10g of lignin-carbohydrate complex (LCC), add 90g of deionized water, stir and dissolve at 60℃ to prepare a 10% LCC aqueous solution.

[0045] Preparation of popping beads: The core material and LCC aqueous solution were mixed at a mass ratio of 1:4 and emulsified for 3 minutes at 10,000 r / min using a high-speed emulsifier to form an oil-in-water (O / W) emulsion. Under vigorous stirring, the emulsion was slowly added dropwise to 4 times its volume of anhydrous ethanol. The LCC precipitated in the ethanol and encapsulated the oil droplets, forming spherical particles. After standing for 30 minutes, the particles were collected by filtration, washed twice with anhydrous ethanol, and then air-dried at room temperature for 48 hours. Popping beads with LCC as the single wall material and encapsulating a single peppermint flavor were obtained.

[0046] Technical effect Performance tests were conducted on Examples 1-3 of the present invention and two comparative examples (traditional sodium alginate burst beads and LCC burst beads simulating CN111053287A), and the results are shown in Table 1 below: Table 1 Results analysis: Superior dynamic brittleness retention: Thanks to the rigid network enhanced by NCC@PDA, the hydrophobic and water-locking effect of acetylated gellan gum, and multiple post-treatments, the brittleness decay rate of the popping beads of this invention is less than 10% after 30 days of simulated dynamic environment testing, which is significantly better than traditional sodium alginate wall materials (decay rate >57%) and LCC wall materials (decay rate >34%). The brittleness retention rate is close to 100%, completely solving the pain point of "cannot be squeezed and burst".

[0047] Precise flavor layering and high retention: Through structured core material design, this invention achieves a clear three-stage flavor progression of "fruity sweetness (top aroma) → tobacco sweetness (middle aroma) → tobacco aroma (base aroma)," with a sensory integration score of over 9.3. Simultaneously, the dense composite wall material and core material's encapsulation structure effectively locks in the aroma, with key flavor components retaining over 93% of their flavor profiles within 30 days, far exceeding traditional simple mixing methods.

[0048] Clear technical inventiveness: The present invention differs fundamentally from the single LCC emulsion precipitation method of Comparative Example 2 (CN111053287A). The present invention creatively employs an integrated set of techniques, including NCC@PDA enhancement, hydrophobic modification of acetylated gellan gum, structural design of the core material, and multiple post-treatments. This not only solves the physical brittleness problem but, more importantly, addresses the technical challenge of achieving the orderly fusion and tiered release of complex flavors, a problem unattainable by existing technologies, thus forming a novel and advanced technical solution.

[0049] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Various modifications to the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the invention. All variations and improvements should fall within the protection scope defined by the claims of this invention.

Claims

1. A fruit-flavored tobacco pellet flavoring for tobacco pellets, characterized by comprising, It consists of a core material and a modified sodium alginate-based composite wall material, with a mass ratio of 75-85:15-25 between the core material and the modified sodium alginate-based composite wall material. The core material comprises, by weight parts: 12-18 parts tobacco flavoring, 3-6 parts tobacco ketone sustained-release microspheres, 6-10 parts compound fruit sweetener nanoliposomes, 65-75 parts medium-chain triglycerides, 0.8-1.5 parts rosemary extract, and 1-3 parts hydrogenated castor oil. The modified sodium alginate-based composite wall material comprises, by weight parts: 12-14 parts sodium alginate, 4-5 parts composite calcium ion source, 2-3 parts oxidative crosslinking agent, 3-4 parts nanocrystalline cellulose grafted polydopamine, 7-9 parts acetylated gellan gum, 1.2-1.8 parts plasticizer, and 65-70 parts deionized water.

2. The fruit-flavored tobacco sweetener capsule flavoring according to claim 1, characterized in that, The tobacco ketone sustained-release microspheres are microspheres formed by encapsulating tobacco ketone with sodium octenyl succinate starch; the membrane material of the composite fruit sweet nanoliposomes is lecithin and cholesterol in a mass ratio of 7:

3.

3. The fruit-flavored tobacco sweetener capsule flavoring according to claim 1, characterized in that, The composite calcium ion source is a mixture of calcium gluconate and calcium citrate in a mass ratio of 2:1; the oxidative crosslinking agent is ammonium persulfate.

4. The fruit-flavored tobacco sweetener capsule flavoring according to claim 1, characterized in that, The length of the nanocrystalline cellulose grafted with polydopamine is 150-300 nm, and the diameter is 10-20 nm; the degree of acetylation of the acetylated gellan gum is 0.8-1.

2.

5. The fruit-flavored tobacco sweetener capsule flavoring according to claim 1, characterized in that, The plasticizer is sorbitol; the hydrogenated castor oil has a melting point of 85-88℃; and the rosemary extract is used as a stabilizer.

6. A method for preparing a fruit-sweetened tobacco flavoring capsule as described in any one of claims 1-5, characterized in that, Includes the following steps: (1) Pretreatment: Tobacco ketone sustained-release microspheres, composite fruit sweetener nanoliposomes and nanocrystalline cellulose grafted polydopamine were prepared respectively; (2) Preparation of core material fragrance: Medium-chain triglycerides were heated to dissolve hydrogenated castor oil. After cooling, tobacco fragrance, tobacco ketone sustained-release microspheres, compound fruit sweet nanoliposomes and rosemary extract were added, stirred and homogenized under high pressure to obtain homogenized core material. (3) Preparation of wall material solution: Sodium alginate and plasticizer are dissolved in deionized water and heated and stirred. After cooling, composite calcium ion source is added for pre-crosslinking, then nanocrystalline cellulose grafted polydopamine is added and ultrasonically dispersed. Oxidative crosslinking agent is added to initiate crosslinking. Finally, acetylated gelatin is added, stirred and dissolved, and filtered to obtain wall material solution. (4) Bursting beads molding and post-processing: The core material and wall material are extruded simultaneously to form droplets using the vibrating nozzle dripping method. The droplets are then solidified in the cooling liquid, removed, and subjected to chemical cross-linking and coating treatments in sequence. Finally, they are dried and sieved to obtain the finished bursting beads.

7. The preparation method according to claim 6, characterized in that, In step (1), the tobacco ketone sustained-release microspheres are prepared by the sharp-pore coagulation bath method: tobacco ketone is mixed with sodium octenyl succinate starch solution and dripped into a calcium chloride-chitosan composite coagulation bath to solidify and form a shape; the composite fruit sweet nanoliposomes are prepared by the thin film ultrasonic dispersion method.

8. The preparation method according to claim 6, characterized in that, In step (4), the coolant is polydimethylsiloxane, the temperature is 5-10℃, and the curing time is 15-25 minutes; The chemical cross-linking treatment involves immersing the initial beads in a 1-2% (w / w) glutaraldehyde aqueous solution for 8-12 minutes. The coating process involves immersing the chemically cross-linked beads in a 5-10% (w / w) aqueous solution of polyvinyl alcohol for 3-8 minutes.

9. The preparation method according to claim 6, characterized in that, In step (4), the drying is carried out using fluidized bed drying, with conditions of temperature 22-28℃ and relative humidity 35-45%, until the moisture content is 8-10%.

10. The application of the fruit-sweetened tobacco flavoring capsule as described in any one of claims 1-5 in cigarettes.

Images