A kind of scented filter stick with added microcapsules and preparation method thereof

Abstract

The present invention relates to the field of tobacco technology, and in particular to a flavored filter rod with added microcapsules and a preparation method thereof. The flavored filter rod with added microcapsules comprises a microcapsule mixture and a filter tow, wherein the mass ratio of the microcapsule mixture to the filter tow is 1-5:15-80; the microcapsule mixture comprises microcapsules, water, a curing agent and a stabilizer, wherein the mass ratio of the microcapsules, water, a curing agent and a stabilizer is 1-10:0.5-1:1-5:0.01-0.05. The present invention can make filter rods with different flavors by adding microcapsules with different flavors, thereby increasing the richness of cigarette smoke, giving the product a beautiful characteristic flavor, and highlighting the personalized style of the cigarette product.

Description

Technical Field

[0001] The invention relates to the technical field of tobacco, in particular to a flavoring filter stick with added microcapsules and a preparation method thereof. Background Art

[0002] As an important core technology of the tobacco industry, tobacco flavor and fragrance technology has become one of the keys to forming the quality characteristics of Chinese cigarettes and creating the core technology of Chinese cigarettes. Adding different natural or synthetic flavors and fragrances to cigarettes can set off and supplement the aroma of cigarettes, increase smoke concentration, improve the taste of smoking, remove and cover up the miscellaneous smell, reduce irritation, and give the product a beautiful characteristic fragrance, highlighting the personalized style of cigarette products. The research and development and application of cigarette flavoring and additives are becoming one of the most critical technologies to maintain the aroma of cigarettes in the work of reducing tar and reducing harm.

[0003] At present, there are two main ways to add flavor and replenish flavor to cigarettes. One is to add flavor to tobacco leaves, and the other is to add flavor to cigarette auxiliary materials. Among them, the process of adding flavor to tobacco leaves is mature, the amount of flavoring is limited, and the added flavors are directly involved in combustion, which will cause serious volatilization of low-boiling point flavor substances. At the same time, the aroma substances generated by combustion are also uncontrollable. Adding flavor to cigarette auxiliary materials can make up for the shortcomings of adding flavor to tobacco leaves. The flavoring of cigarette auxiliary materials is mainly done through cigarette paper, lining paper, tipping paper and filter rods. The cigarette paper itself also participates in combustion, and the lining paper and tipping paper have problems such as small addition amount, short fragrance retention time, and easy volatility. Therefore, the flavoring of cigarette auxiliary materials is mainly the flavoring of cigarette filter rods.

[0004] Adding flavors and fragrances directly to cigarette filters has the following advantages: first, it can avoid the loss and pyrolysis of flavors during the storage and smoking process of cigarettes; second, it can avoid the loss of flavors during the static burning period of cigarettes; third, it can reduce the retention of flavors by tobacco and filters, and increase transfer efficiency; fourth, a variety of flavoring methods can be used.

[0005] At present, the application of tow fragrance, cotton thread fragrance, microcapsule fragrance, etc. on filter rod products is mostly adopted. Among them, tow fragrance and cotton thread fragrance have the problems of small amount of fragrance substance adsorption, easy volatility, uneven fragrance, etc. These technical problems can be solved by using filter rod microcapsule fragrance technology. However, there are few studies on microcapsule fragrance technology, and there are still some technical defects in the prior art. The inventors have finally completed the present invention on the basis of summarizing the prior art through a large amount of experimental research and analysis. Summary of the invention

[0006] In view of the above-mentioned shortcomings of the prior art, an object of the present invention is to provide a scented filter stick with added microcapsules to solve the problems in the prior art.

[0007] To achieve the above-mentioned purpose and other related purposes, the present invention provides a flavored filter rod with added microcapsules, comprising a microcapsule mixture and a filter tow, wherein the mass ratio of the microcapsule mixture to the filter tow is 1-5:15-80; the microcapsule mixture comprises microcapsules, water, a curing agent and a stabilizer, and the mass ratio of the microcapsules, water, curing agent and stabilizer is 1-10:0.5-1:1-5:0.01-0.05.

[0008] In some embodiments of the present invention, the microcapsules are selected from one or more combinations of wine-flavored microcapsules, fruit-flavored microcapsules, flower-flavored microcapsules, mint-flavored microcapsules, and spearmint-flavored microcapsules.

[0009] In some embodiments of the present invention, the solidifying agent is selected from glycerides.

[0010] In some embodiments of the present invention, the stabilizer is selected from polysorbate-80.

[0011] In some embodiments of the present invention, the mass ratio of the microcapsule mixture to the filter tow is 1-2:15-30.

[0012] In some embodiments of the present invention, the mass ratio of the microcapsules, water, curing agent and stabilizer is 1-2: 0.5-1: 1-2: 0.01-0.02.

[0013] Another aspect of the present invention provides a method for preparing the scented filter stick with added microcapsules as described in the present invention, comprising:

[0014] 1) mixing microcapsules, water, a curing agent and a stabilizer to prepare a microcapsule mixed solution;

[0015] 2) The microcapsule mixture prepared in step 1) is mixed with the filter tip tow to obtain a filter.

[0016] In some embodiments of the present invention, the reaction temperature in step 1) is 20°C to 30°C.

[0017] In some embodiments of the present invention, the stirring speed in step 1) is 200 r / min to 500 r / min.

[0018] In some embodiments of the present invention, the solidifying agent in step 1) is selected from glycerides.

[0019] In some embodiments of the present invention, the stabilizer in step 1) is selected from polysorbate 80.

[0020] In some embodiments of the present invention, in step 2), the microcapsule mixture is sprayed onto the filter tow.

[0021] Another aspect of the present invention provides use of the flavored filter rod with added microcapsules according to the present invention in tobacco products. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 The invention discloses a feeding system used in the preparation process of the scented filter stick with added microcapsules.

[0023] In the figure:

[0024] 1 Storage tank

[0025] 2. Mixer

[0026] 3 Metering pump

[0027] 4 Hose

[0028] 5 Glyceride spraying device

[0029] 6 Deodorization device

[0030] 7 Nozzle DETAILED DESCRIPTION

[0031] After a lot of exploration and experiments, the inventor of the present invention has filled the gaps in the problems of small amount of aroma substance adsorption, easy volatility, uneven aroma addition, etc. in both tow aroma and cotton thread aroma. These technical problems can be solved by using filter rod microcapsule aroma technology. However, there are few studies on microcapsule aroma technology, and the prior art still has some technical defects. The inventor has completed the present invention on the basis of summarizing the prior art.

[0032] The first aspect of the present invention provides a flavored filter rod with added microcapsules, wherein the raw materials of the flavored filter rod with added microcapsules include a microcapsule mixture and a filter tow, wherein the mass ratio of the microcapsule mixture to the filter tow is 1-5:15-80; the microcapsule mixture includes microcapsules, water, a curing agent and a stabilizer, wherein the mass ratio of the microcapsules, water, curing agent and stabilizer is 1-10:0.5-1:1-5:0.01-0.05.

[0033] In the flavoring filter rod with added microcapsules provided by the present invention, the mass ratio of the microcapsule mixture to the filter tow is 1-5:15-80. In some embodiments, the mass ratio of the microcapsule mixture to the filter tow is 1-2:15-30; 1-2:30-40; 1-2:40-50; 1-2:50-60; 1-2:60-70; 1-2:70-80; 3-5:15-30; 3-5:30-40; 3-5:40-50; 3-5:50-60; 3-5:60-70; 3-5:70-80; 1-5:15-30; 1-5:30-40; 1-5:40-50; 1-5:50-60; 1-5:60-70; or 1-5:70-80.

[0034] In the scented filter stick with added microcapsules provided by the present invention, in some embodiments, the mass ratio of the microcapsules, water, curing agent and stabilizer is 1-2: 0.5-1: 1-2: 0.01-0.02; 1-3: 0.5-1: 1-5: 0.01-0.05; 3-5: 0.5-1: 1-5: 0.01-0.05; 5-8: 0.5-1: 1-5: 0.01-0.05; 8-10: 0.5-1: 1-5: 0. 01~0.05; 1~10: 0.5~0.8: 1~5: 0.01~0.05; 1~10: 0.8~1: 1~5: 0.01~0.05; 1~10: 0.5~1: 1~2: 0.01~0.05; 1~10: 0.5~1: 2~5: 0.01~0.05; 1~10: 0.5~1: 1~5: 0.01~0.03; or 1~10: 0.5~1: 1~5: 0.03~0.05.

[0035] In the microcapsule-added flavored filter rod provided by the present invention, the microcapsule mixture includes microcapsules, and the microcapsules are selected from a combination of one or more of wine-flavored microcapsules, fruit-flavored microcapsules, flower-flavored microcapsules, mint-flavored microcapsules, and spearmint-flavored microcapsules. The function of the microcapsules is to wrap the raw materials such as fragrance factors and plant essential oils with special materials through microcapsule technology to form microcapsule particles. After adding, as the filter rod heats up due to friction and combustion, the microcapsules are squeezed and burst like bubbles, and the aroma is released continuously. A natural aroma is permeated during inhalation. Furthermore, the wine-flavored microcapsules include wine-flavored flavor substances, and the wine-flavored flavor substances include at least white wine, yellow wine, and red wine. The fruit-flavored microcapsules include fruit-flavored flavor substances, and the fruit-flavored flavor substances specifically include strawberries, cherries, apples, etc. The flower-flavored microcapsules include flower-flavored flavor substances, and the flower-flavored flavor substances specifically include roses, peonies, and Chinese roses, etc.

[0036] In the scented filter stick with added microcapsules provided by the present invention, the curing agent is selected from glyceride.

[0037] In the flavored filter stick with added microcapsules provided by the present invention, the stabilizer is selected from polysorbate 80. Polysorbate 80 (Tween-80) is widely used in liquid, semi-solid and solid preparations as an O / W emulsifier, solubilizer, wetting agent, dispersant and stabilizer. It is gelatinous at low temperatures and recovers after heating. It can be used as a wetting agent for suspensions. Its role in the present invention is to effectively combine the aqueous solution with the curing agent (such as glyceride) to stabilize the suspension state; the polysorbate 80 (Tween-80) used in the present invention is a food-grade product currently sold on the market, and is often used as an ice cream emulsifier in the food industry.

[0038] In the flavored filter stick with added microcapsules provided by the present invention, in some embodiments, the mass ratio of the microcapsules, water, glycerol ester and polysorbate-80 is 1-2: 0.5-1: 1-2: 0.01-0.02; 1-3: 0.5-1: 1-5: 0.01-0.05; 3-5: 0.5-1: 1-5: 0.01-0.05; 5-8: 0.5-1: 1-5: 0.01-0.05; 8-10: 0.5-1: 1-5: 0.01~0.05; 1~10: 0.5~0.8: 1~5: 0.01~0.05; 1~10: 0.8~1: 1~5: 0.01~0.05; 1~10: 0.5~1: 1~2: 0.01~0.05; 1~10: 0.5~1: 2~5: 0.01~0.05; 1~10: 0.5~1: 1~5: 0.01~0.03; or 1~10: 0.5~1: 1~5: 0.03~0.05.

[0039] The second aspect of the present invention provides a method for preparing a flavored filter stick with added microcapsules, comprising: mixing microcapsules, water, a curing agent and a stabilizer to prepare a microcapsule mixed liquid, and then mixing the microcapsule mixed liquid with a filter tip tow to prepare the flavored filter stick.

[0040] In the preparation method of the scented filter stick with added microcapsules provided by the present invention, in the step of mixing microcapsules, water, curing agent and stabilizer, the mass ratio of microcapsules, water, curing agent and stabilizer is 1-10: 0.5-1: 1-5: 0.01-0.05. Further, the microcapsules, water, curing agent and stabilizer are required to be stirred for 10-20 minutes, 10-15 minutes, or 15-20 minutes in a water bath at a temperature of 20°C-30°C at a stirring speed of 200r / min-500r / min, 200r / min-300r / min, 300r / min-400r / min, or 400r / min-500r / min. Due to its material characteristics, it cannot be completely dissolved in glyceride, and a microcapsule mixed solution containing fragrance is obtained. Further, the curing agent is selected from glyceride. The stabilizer is selected from polysorbate-80.

[0041] In the preparation method of the microcapsule-added flavored filter rod provided by the present invention, in the step of mixing the microcapsule mixed liquid and the filter tip tow, specifically, the mass ratio of the microcapsule mixed liquid to the filter tip tow is 1 to 5:15 to 80. The obtained microcapsule mixed liquid is sprayed onto the filter tip tow through a spraying device (such as a glyceride spraying device), and then the filter rod is formed to obtain a microcapsule flavored filter rod with different flavors.

[0042] The preparation method of the flavored filter stick with added microcapsules provided by the present invention also includes a preparation method of the microcapsules, which includes microcapsule granulation, which is a coating process of material particles, using a mixture of gum arabic and dextrin (1:1) as a wall material, using a mixture of extract, starch, lactose and microcrystalline cellulose as a core material, and adopting a spray drying process to prepare the microcapsules containing flavors.

[0043] The third aspect of the present invention provides use of the flavored filter rod with added microcapsules prepared by the present invention in tobacco products.

[0044] A fourth aspect of the present invention provides a feeding system used in the preparation of a scented filter stick with added microcapsules.

[0045] like Figure 1 As shown, a storage tank 1 with a stirrer 2 has a metering pump 3 installed at the bottom of the storage tank 1, which is connected to the inlet of a glyceride spraying device 5 through a hose 4.

[0046] The process of using the feeding system for the microcapsule flavoring filter rod of the present invention is as follows: the flavor microcapsule mixed liquid is loaded into the storage tank 1, the agitator 2 and the metering pump 3 are started, and the mixed liquid is sent to the glyceride spraying device 5 through the hose 4, which evenly coats the mixed liquid on the surface of the filter tip tow, and then sent to the nozzle 7 for the filter rod to be cut and formed. After the filter rod is solidified, the flavoring filter rod with added microcapsules is obtained.

[0047] The present invention can make filter rods with different flavors by adding microcapsules with different flavors, thereby increasing the richness of cigarette smoke, giving the product a beautiful characteristic fragrance, and highlighting the personalized style of the cigarette product. In addition, compared with the traditional flavoring method, the microcapsule flavoring filter rod of the present invention has a greatly increased flavoring amount, the flavoring is uniform, and the volatilization of flavor substances in the preparation process is significantly reduced, and the flavor is retained intact; when inhaled, as the solid-liquid phase of the flavor microcapsule mixed liquid is transformed, latent heat energy is generated, the smoke temperature is reduced, the aroma is satisfied, and the burning sensation in the mouth is reduced. The fragrance is still strong and lasting when stored for one month under natural environment conditions or stored for one month in a constant temperature and humidity environment with a temperature of 22°C and a relative humidity of 60%.

[0048] The beneficial effects of the present invention are further illustrated below in conjunction with embodiments.

[0049] In order to make the invention purpose, technical scheme and beneficial technical effect of the present invention clearer, the present invention is further described in detail below in conjunction with examples. However, it should be understood that the examples of the present invention are only for explaining the present invention, not for limiting the present invention, and the examples of the present invention are not limited to the examples given in the specification. The specific experimental conditions or operating conditions not specified in the examples are made under conventional conditions, or are made under the conditions recommended by the material supplier.

[0050] In addition, it should be understood that one or more method steps mentioned in the present invention do not exclude the existence of other method steps before or after the combination step or the insertion of other method steps between these explicitly mentioned steps, unless otherwise specified; it should also be understood that the combination connection relationship between one or more devices / apparatuses mentioned in the present invention does not exclude the existence of other devices / apparatuses before or after the combination device / apparatus or the insertion of other devices / apparatuses between these explicitly mentioned two devices / apparatuses, unless otherwise specified. Moreover, unless otherwise specified, the numbering of each method step is only a convenient tool for identifying each method step, and is not intended to limit the order of arrangement of each method step or the scope of the present invention. Changes or adjustments in their relative relationships should also be regarded as the scope of the present invention without substantially changing the technical content.

[0051] In the following examples, the reagents, materials and instruments used are all commercially available unless otherwise specified.

[0052] Example 1

[0053] The implementation steps of this embodiment are as follows:

[0054] 1. Preparation method of wine-flavored microcapsules: Using a mixture of gum arabic and dextrin (1:1) as the wall material, and a mixture of extracts from white wine and yellow wine, starch, lactose and microcrystalline cellulose as the core material, a spray drying process is used to prepare microcapsules containing fragrances.

[0055] 2. Mix wine flavor microcapsules: water: glycerol ester: polysorbate 80 (Tween-80) in a mass ratio of 1:0.5:1:0.01 to obtain the flavor microcapsule mixed solution; stir in a water bath at a temperature of 25° C. at a stirring speed of 400 r / min for 20 min. Due to its material characteristics, the microcapsules cannot be completely dissolved in glycerol ester to obtain the flavor microcapsule mixed solution.

[0056] 3. Preparation of microcapsule flavored filter sticks with added wine aroma

[0057] The mixed liquid obtained in step A is loaded into a storage tank 1 according to a mass ratio of the mixed liquid to the filter rod tow of 1:15, and the agitator 2 and the metering pump 3 are started. The mixed liquid is sent to the glyceride spraying device 5 through the hose 4, which evenly coats the mixed liquid on the surface of the filter tip tow and sends it to the nozzle 7 for the filter rod to be cut and formed. After the filter rod is solidified, a microcapsule flavored filter rod with added wine flavor is obtained.

[0058] Example 2

[0059] The implementation steps of this embodiment are as follows:

[0060] 1. Preparation method of fruit-flavored microcapsules: A mixture of gum arabic and dextrin (1:1) is used as the wall material, and a mixture of fruit extracts, starch, lactose and microcrystalline cellulose is used as the core material. The spray drying process is used to prepare the microcapsules containing the flavors.

[0061] 2. Mix fruit-flavored microcapsules: water: glycerol ester: polysorbate 80 (Tween-80) in a mass ratio of 10:1:5:0.05 to obtain the mixed solution containing the flavored microcapsules; stir in a water bath at a temperature of 25° C. at a stirring speed of 400 r / min for 20 min. Due to its material characteristics, the microcapsules cannot be completely dissolved in the glycerol ester to obtain the mixed solution containing the flavored microcapsules.

[0062] 3. Preparation of microcapsule scented filter sticks with added fruity flavor

[0063] According to the mass ratio of the mixed liquid to the filter rod tow of 5:80, the mixed liquid obtained in step A is loaded into the storage tank 1, the agitator 2 and the metering pump 3 are started, and the mixed liquid is sent to the glyceride spraying device 5 through the hose 4, which evenly coats the mixed liquid on the surface of the filter tip tow, and sends it to the nozzle 7 for the filter rod to be cut and formed. After the filter rod is solidified, the microcapsule flavored filter rod with added fruity flavor is obtained.

[0064] Example 3

[0065] The implementation steps of this embodiment are as follows:

[0066] 1. Preparation method of flower-scented microcapsules: Using a mixture of gum arabic and dextrin (1:1) as the wall material, and a mixture of flower extracts, starch, lactose and microcrystalline cellulose as the core material, a spray drying process is used to prepare microcapsules containing fragrances.

[0067] 2. Mix flower-scented microcapsules: water: glycerol ester: polysorbate 80 (Tween-80) in a mass ratio of 5:1:5:0.05 to obtain the mixed solution containing the scented microcapsules; stir the mixture in a water bath at a temperature of 25° C. at a stirring speed of 400 r / min for 20 min. Due to the characteristics of its material, the microcapsules cannot be completely dissolved in the glycerol ester to obtain the mixed solution containing the scented microcapsules.

[0068] 3. Preparation of microcapsule scented filter sticks with floral flavor

[0069] According to the mass ratio of the mixed liquid to the filter rod tow of 5:60, the mixed liquid obtained in step A is loaded into the storage tank 1, the agitator 2 and the metering pump 3 are started, and the mixed liquid is sent to the glyceride spraying device 5 through the hose 4, which evenly coats the mixed liquid on the surface of the filter tip tow, and sends it to the nozzle 7 for the filter rod to be cut and formed. After the filter rod is solidified, the microcapsule flavored filter rod with added floral flavor is obtained.

[0070] Example 4

[0071] The implementation steps of this embodiment are as follows:

[0072] 1. Preparation method of mint-flavored microcapsules: A mixture of gum arabic and dextrin (1:1) is used as the wall material, a mixture of mint extract, starch, lactose and microcrystalline cellulose is used as the core material, and a spray drying process is used to prepare the flavored microcapsules.

[0073] 2. Mix mint-flavored microcapsules: water: glycerol ester: polysorbate-80 (Tween-80) in a mass ratio of 1:1:5:0.05 to obtain the mixed solution of flavored microcapsules; stir in a water bath at a temperature of 25° C. at a stirring speed of 400 r / min for 20 min. Due to its material characteristics, the mint-flavored microcapsules cannot be completely dissolved in the glycerol ester to obtain the mixed solution of flavored microcapsules.

[0074] 3. Preparation of microcapsule scented filter sticks with mint flavor

[0075] According to the mass ratio of the mixed liquid to the filter rod tow of 5:60, the mixed liquid obtained in step A is loaded into the storage tank 1, the agitator 2 and the metering pump 3 are started, and the mixed liquid is sent to the glyceride spraying device 5 through the hose 4, which evenly coats the mixed liquid on the surface of the filter tip tow, and sends it to the nozzle 7 for the filter rod to be cut and formed. After the filter rod is solidified, a microcapsule flavored filter rod with added mint flavor is obtained.

[0076] Example 5

[0077] The implementation steps of this embodiment are as follows:

[0078] 1. Preparation method of microcapsules with spearmint flavor: A mixture of gum arabic and dextrin (1:1) is used as the wall material, and a mixture of spearmint extract, starch, lactose and microcrystalline cellulose is used as the core material. Spray drying technology is used to prepare microcapsules containing fragrance.

[0079] 2. Mix spearmint flavor microcapsules: water: glyceride: polysorbate 80 (Tween-80) in a mass ratio of 10:1:5:0.05 to obtain the flavor microcapsule mixed solution; stir in a water bath at a temperature of 25° C. at a stirring speed of 400 r / min for 20 min, because the material characteristics of the material cannot be completely dissolved in the glyceride, to obtain the flavor microcapsule mixed solution.

[0080] 3. Preparation of Spearmint Flavored Microcapsule Filter Sticks

[0081] According to the mass ratio of the mixed liquid to the filter rod tow of 5:80, the mixed liquid obtained in step A is loaded into the storage tank 1, the agitator 2 and the metering pump 3 are started, and the mixed liquid is sent to the glyceride spraying device 5 through the hose 4, which evenly coats the mixed liquid on the surface of the filter tip tow, and sends it to the nozzle 7 for the filter rod to be cut and formed. After the filter rod is solidified, a microcapsule flavored filter rod with added spearmint flavor is obtained.

[0082] Comparative Example 1

[0083] The production process of liquid flavored filter rods with wine aroma is based on the production process of acetate filter rods. The wine aroma fragrance is introduced into the filament bundle through a fragrance adding device. The mass ratio of wine aroma fragrance to filter rod filament bundle is 1:6. The filter rods are wrapped with molding paper, molded and cut according to the specified requirements, and transported to the tray loading machine through the smoke separation wheel to complete the entire production molding process.

[0084] Comparative Example 2

[0085] The production process of fruit-flavored liquid flavored filter rods is based on the production process of acetate filter rods. The fruit-flavored fragrance is introduced into the filament bundle through a fragrance adding device. The mass ratio of the fruit-flavored fragrance to the filter rod filament bundle is 1:6. The filter rods are wrapped with molding paper, molded and cut according to the specified requirements, and transported to the tray loading machine through the smoke separation wheel to complete the entire production molding process.

[0086] Comparative Example 3

[0087] The production process of floral-scented liquid-flavored filter rods is based on the production process of acetate filter rods. The floral-scented fragrance is introduced into the filament bundle through a fragrance adding device. The mass ratio of the floral-scented fragrance to the filter rod filament bundle is 1:6. The filter rods are wrapped with molding paper, molded and cut according to the specified requirements, and transported to the tray loading machine through the smoke separation wheel to complete the entire production molding process.

[0088] Comparative Example 4

[0089] The production process of mint-flavored liquid flavored filter rods is based on the production process of acetate filter rods. The mint flavor is introduced into the filament bundle through a flavor adding device. The mass ratio of mint flavor to filter rod filament bundle is 1:6. The filter rods are wrapped with molding paper, molded and cut according to the specified requirements, and transported to the tray loading machine through the smoke separation wheel to complete the entire production molding process.

[0090] Comparative Example 5

[0091] The production process of liquid flavored filter rods with spearmint flavor is based on the production process of acetate filter rods. The spearmint flavor is introduced into the filament bundle through a flavor adding device. The mass ratio of the spearmint flavor to the filter rod filament bundle is 1:6. The filter rods are wrapped with molding paper, molded and cut according to the specified requirements, and transported to the tray loading machine through the smoke separation wheel to complete the entire production molding process.

[0092] Comparative Example 6

[0093] The production process of acetate filter rods is to first unfold, loosen, eliminate curl, and recombine the acetate fiber tow belt, then apply plasticizer (usually triacetin) on the evenly unfolded tow, wrap the treated acetate fiber tow belt with molding paper, mold and cut it according to the specified requirements, and transport it to the loading machine for loading through the smoke separation wheel, thus completing the entire production molding process from tow belt to acetate filter rod.

[0094] The aroma components of the scented filter sticks with added microcapsules prepared in Examples 1 to 5, the liquid scented filter sticks prepared in Comparative Examples 1 to 5, and the acetate filter sticks prepared in Comparative Example 6 were tracked under different environmental conditions: the first one: stored in a natural environment for 1 month; the second one: stored in a constant temperature and humidity environment with a temperature of 22°C and a relative humidity of 60% for 1 month. The stored samples were sampled at regular intervals for sensory quality evaluation.

[0095] 1. After being stored for one month under natural environment conditions, the sensory quality evaluation is shown in Table 1.

[0096] Table 1

[0097]

[0098] 2. Stored in a constant temperature and humidity environment at 22°C and 60% relative humidity for 1 month. The sensory quality evaluation is shown in Table 2.

[0099] Table 2

[0100]

[0101] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A flavored filter rod with added microcapsules, comprising a microcapsule mixture and a filter tow, wherein the mass ratio of the microcapsule mixture to the filter tow is 1-5:15-80; the microcapsule mixture comprises microcapsules, water, a curing agent and a stabilizer, wherein the mass ratio of the microcapsules, water, curing agent and stabilizer is 1-10:0.5-1:1-5:0.01-0.05, and the stabilizer is selected from polysorbate 80.

2. The scented filter stick with added microcapsules as claimed in claim 1, characterized in that: The microcapsules are selected from one or more combinations of wine-flavored microcapsules, fruit-flavored microcapsules, flower-flavored microcapsules, mint-flavored microcapsules, and spearmint-flavored microcapsules.

3. The microcapsule-added flavored filter stick according to claim 1, characterized in that: The solidifying agent is selected from glycerides.

4. The scented filter stick with added microcapsules as claimed in claim 1, characterized in that: The mass ratio of the microcapsule mixed liquid to the filter tip tow is 1-2:15-30.

5. The microcapsule-added flavored filter stick according to claim 1, characterized in that: The mass ratio of the microcapsules, water, curing agent and stabilizer is 1-2:0.5-1:1-2:0.01-0.

02.

6. The method for preparing a scented filter stick with added microcapsules according to any one of claims 1 to 5, comprising: 1) Mixing microcapsules, water, a curing agent and a stabilizer to prepare a microcapsule mixed solution; 2) The microcapsule mixture prepared in step 1) is mixed with the filter tip tow to obtain a filter.

7. The method for preparing a scented filter stick with added microcapsules according to claim 6, characterized in that: It also includes any one or more of the following technical features: A1) The reaction temperature in step 1) is 20°C to 30°C; A2) The stirring speed in step 1) is 200 r / min to 500 r / min; A3) the solidifying agent in step 1) is selected from glycerol esters; A4) The stabilizer in step 1) is selected from polysorbate 80.

8. The method for preparing a scented filter stick with added microcapsules according to claim 6, characterized in that: In the step 2), the microcapsule mixture is sprayed onto the filter tip tow.

9. Use of the flavored filter rod with added microcapsules as claimed in any one of claims 1 to 5 or the flavored filter rod with added microcapsules prepared by the preparation method as claimed in any one of claims 6 to 8 in tobacco products.

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