Sweet cigarette containing sweet flavor filter and double barrier agent transfer paper and preparation method thereof

Abstract

The present invention provides a sweet-smelling cigarette containing a sweet-smelling essence filter and a double-barrier transfer paper, and a preparation method thereof. The method comprises: 1. preparing a filter rod with a sweet-smelling essence; 2. preparing a double-barrier transfer paper; 3. preparing a sweet-smelling cigarette. The filter rod essence provided by the present invention is slowly and continuously dissolved and released, which improves the comfort of smoking cigarettes and greatly improves the richness and naturalness of the taste of smoking. The double-barrier transfer paper provided by the present invention can effectively control the sustained release of sweet substances so that the transfer paper can maintain the sweetness for a long time. On the basis of the sweet filter rod, the present invention is combined with a transfer paper containing a barrier to synergistically improve the sweetness and durability, so that during the smoking process of the cigarette, saliva gradually contacts the transfer paper, and the essence is slowly and continuously dissolved and released, thereby improving the comfort of smoking cigarettes.

Description

Technical Field

[0001] The invention belongs to the technical field of tobacco flavors, and in particular relates to a filter rod with a sweet flavor, a double-barrier filter tip and a preparation method thereof. Background Art

[0002] During the smoking process, the bitter substances produced by high-temperature burning of tobacco combine with oral mucosal substances, which will cause the oral or throat mucosa to contract. Mucosal contraction will cause the oral or throat to dry out, giving consumers a negative experience. The mechanism of action of sweeteners on the oral or throat mucosa is exactly the opposite, which manifests as mucosal divergence and moistening of the oral cavity and throat. Therefore, cigarettes that give consumers a sweet feeling when smoking are popular in the market and have always been the goal pursued by cigarette product development.

[0003] Cigarette filter rods are the main carrier for sweetening because they can directly contact the lips and directly feel the sweetness when smoking cigarettes. Most of the existing technologies prepare tobacco sweeteners into particles and place them in filter rods. This technology requires that the tobacco sweeteners be prepared into particles first, then added to the filter rod, and then compounded with the normal filter rod front and back. The process is complicated and the cost is high. Moreover, because the part that contacts the mouth is not the particle section with sweeteners, but the normal filter rod, the sweetening effect of this technology is not direct and not ideal.

[0004] And if the sweetener is prepared into a sweet flavor, and in the process of making the stick, it is directly added to the tow to prepare a sweet cigarette filter stick, the entire filter stick can be a sweet tow, and when the consumer smokes, the mouth can directly contact the sweet flavor and feel the sweetness. The process is simple, the cost is low, the sweetening effect is good, and only a small amount of sweetener is needed to achieve the sweetening effect. However, there is no relevant research and development on this technology. This is mainly because the sweetener is water-soluble, and the aqueous solution of the sweetener cannot be used when directly added to the tow, because only by ensuring that the moisture content of the finished mouth stick is below 7% can the mouth stick be ensured not to mold during storage. This requires that the sweetener be formulated into an alcohol-soluble sweet flavor. Such a sweetener can be directly added to the tow, and the solvent can be quickly evaporated to ensure the dryness of the finished mouth stick.

[0005] In addition, there is no technical solution for preparing a filter tip by simultaneously using a sweetened filter rod and a sweetened transfer paper for sweetening. Summary of the invention

[0006] In order to solve the above technical problems, the present invention provides a sweet cigarette containing a sweet flavor filter and a double barrier agent transfer paper and a preparation method thereof.

[0007] The technical solution provided by the present invention is as follows:

[0008] One of the purposes of the present invention is to provide a method for preparing a sweet cigarette containing a sweet flavor filter and a double barrier agent transfer paper, comprising the following steps:

[0009] 1. Preparation of filter rods with sweet flavors

[0010] (1) preparing sweetness components;

[0011] (2) preparing flavor components;

[0012] (3) mixing the sweet component, the flavor component and propylene glycol, and filtering out the sediment;

[0013] (4) adding and coating plasticizer after the cigarette tow has been opened;

[0014] (5) feeding the cigarette bundle into the forming cavity of the forming unit and adding sweet flavoring essence; wherein the amount added to each mouthpiece is 8-80 microliters;

[0015] (6) Wrapping the cigarette bundle with the forming paper to form the cigarette bundle, the forming temperature is controlled at 60-80° C., and then cutting the cigarette bundle to obtain the cigarette bundle;

[0016] 2. Preparation of double barrier transfer paper

[0017] (1) Preparation of barrier agent A solution

[0018] The barrier agent A and the ethanol aqueous solution are mixed at a mass ratio of 1:1-20. During the dissolution process, the stirring speed is 100-500r / min, the stirring time is 0.5-2h, and the dissolution temperature is 35-55°C;

[0019] The barrier agent A is one or a mixture of epoxy soybean oil, cellulose diacetate, cellulose acetate propionate, polyvinyl butyral, polyvinyl acetate, and hydroxyethyl cellulose;

[0020] (2) Preparation of controlled release sweet photosensitive oil

[0021] (2.1) preparing barrier agent B solution;

[0022] Dissolve the barrier agent B in the ethanol aqueous solution and mix well to obtain the barrier agent B solution;

[0023] The barrier agent B is one or a mixture of polyethylene glycol, polyvinyl alcohol, polyacrylic acid, hydroxypropyl methylcellulose, and hydroxypropyl cellulose;

[0024] (2.2) Preparation of sweet flavor

[0025] The sugar substance, the sweetener and the acid substance are dissolved in an ethanol solution in a mass ratio of 3-25:1-5:3-10;

[0026] (2.3) Dispersing the barrier agent B solution, sweet flavor and varnish at high speed under high pressure to obtain controlled-release sweet varnish;

[0027] (3) preparing transfer paper for cigarettes;

[0028] It is coated on the surface of base paper through gravure printing process. The printing process is as follows:

[0029] (3.1) Printing of base color and barrier agent A;

[0030] (3.2) Pearlescent printing;

[0031] (3.3) Controlled release sweet varnish printing;

[0032] (3.4) Hot stamping;

[0033] (3.5) Cutting;

[0034] (3.6) Punching;

[0035] 3. Preparation of sweet cigarettes

[0036] The filter rod prepared in step one and the transfer paper prepared in step two are connected by conventional methods to prepare a sweet cigarette.

[0037] further,

[0038] The sweetness component in step 1 includes the following components by weight: 3 to 25 parts of carbohydrates, 1 to 5 parts of sweeteners, 3 to 10 parts of organic acids and 3 to 60 parts of natural extracts;

[0039] Wherein, the sugar substance is selected from one or a mixture of glucose, fructose, sucrose, maltose, starch sugar, and lactose;

[0040] The sweetener is selected from one or a mixture of saccharin, saccharin sodium, sodium cyclamate, aspartame, acesulfame potassium, sucralose, and neotame;

[0041] The organic acid is selected from lactic acid, acetic acid, citric acid, malic acid or a mixture of several thereof;

[0042] The natural extract is selected from one or a mixture of the juices of strawberry, grape, pear, apple, peach, jujube, plum, cherry, apricot, plum, tangerine, mandarin orange, grapefruit and lemon.

[0043] Furthermore, the preparation method of the sweet component in step 1 is as follows: take the natural extract, stir at 2-15°C and a stirring speed of 100-500rpm, first add the sweetener, stir for 1-3 hours to fully dissolve, then add the sugar substance and organic acid, mix and stir for 0.5-2 hours until the components are evenly mixed.

[0044] The preparation process of this step needs to be stirred at a low temperature of 2-15°C, which can avoid oxidation of the natural extract, maintain freshness and taste, and also ensure that the sugar substances, sweeteners and organic acids fully release their sweetness and sourness at this temperature.

[0045] Furthermore, the preparation method of the flavor component in step 1 is as follows: 0.03-0.5 parts of 1wt% star anise essential oil, 0.03-0.5 parts of 1wt% fennel essential oil, 0.1-3 parts of ethyl maltol, and 0.01-1 parts of damascena are added in sequence to 3-20 parts of 95% (v / v) alcohol, and stirred for 1-2 hours until the raw material components are evenly mixed.

[0046] Furthermore, in step 1 (3), the mass ratio of the sweet component, the flavor component and the solvent is 1-5:0.1-3:5-8; the preparation method comprises the following steps: ultrasonic homogenization for 30-120 min, the ultrasonic power is 150-250 W / L, the ultrasonic frequency is 20-25 kHz, the ultrasonic homogenization is allowed to stand for 24-48 hours, and the sediment is filtered out through an 80-100 mesh sieve to obtain a sweet flavor for cigarette shreds.

[0047] Furthermore, the concentration of the ethanol aqueous solution in step 2 (2.1) is 0%-20% (v / v); the stirring speed of the dissolution is 100-500 r / min, the temperature is 25-55° C., and the stirring time is 0.5-2 h.

[0048] Furthermore, the concentration of the ethanol aqueous solution in step 2 (2.2) is 0%-20% (v / v); the stirring speed during the dissolution process is 100-500 r / min, the temperature is 25-55° C., and the stirring time is 0.5-2 h;

[0049] The sugar substance is selected from one or a mixture of glucose, fructose, sucrose, maltose, starch sugar, lactose; the sweetener is selected from one or a mixture of saccharin, saccharin sodium, cyclamate, aspartame, acesulfame potassium, sucralose, neotame; the acid substance is selected from one or a mixture of lactic acid, acetic acid, citric acid, malic acid.

[0050] Furthermore, in the step 2 (2.3), the mass ratio of the barrier agent B solution, the sweet flavor and the varnish is 1-10:1-10:20-80, the dispersion pressure is 30-60 MPa, and the stirring speed is 13,000-25,000 r / min.

[0051] Further, in step 2 (3),

[0052] In the printing process of base color and barrier agent A, the oven temperature is 140-160°C, the vehicle speed is 60-80m / min, and the plate roller pressure is 0.2-0.4MPa;

[0053] In the controlled-release sweet photosensitive oil printing process, the oven temperature is 140-160°C, the vehicle speed is 60-80m / min, and the plate roller pressure is 0.2-0.4MPa.

[0054] Another object of the present invention is to provide a sweet-smelling cigarette prepared by the above method, comprising a sweet-smelling essence filter and a double-barrier transfer paper.

[0055] The sweet component used in the present invention is formed by dissolving four categories of carbohydrates, sweeteners, organic acids and natural extracts in a certain proportion. The present invention abandons the method of using a certain concentration of ethanol aqueous solution as a solvent in the traditional preparation technology, and uses natural extracts as solvents, which not only fully utilizes the moisture in the natural extracts, but also applies the natural harmonious characteristics of the extracts, neutralizes the stiffness caused by the addition of carbohydrates, sweeteners and organic acids, so that the sweet component of the present invention has the characteristics of natural sweetness, high sweetness, rich taste, natural harmony, and sweet fragrance of fruits.

[0056] Among them, sugar substances have the advantages of natural sweetness and good taste. In the present invention, several sugar substances are used to assist each other to bring the best taste to the oral cavity. However, sugar substances have the defect of insufficient sweetness, especially in the present invention, the amount of addition is not high, and consumers need to be able to perceive it. Therefore, if there is only sugar substance, the sweetness is not enough and the perception is not strong.

[0057] Sweeteners have the advantage of high sweetness, which is generally more than a thousand times sweetness of sugar substances, and can meet the requirements of the present invention that a small amount is added to the filter stick and consumers can perceive it. However, there are defects such as unnatural sweetness and lack of softness. The present invention adds a small amount of sweeteners on the basis of the mutual cooperation of the above-mentioned sugar substances to adjust the sweetness intensity.

[0058] After adding sweeteners to the above-mentioned sugar substances, the basic requirements of the present invention are met, but only a single sweetness is provided, and the taste is not rich enough. Therefore, in the present invention, organic acids are added, which can bring a sour taste, reconcile the single sweetness, and enrich the taste.

[0059] After the above three categories of substances are mixed, they have the effects of natural sweetness, high sweetness and rich taste, but the taste is slightly unnatural, so the present invention uses a large amount of natural extracts to reconcile this defect. The present invention uses a natural and harmonious natural fruit extract as the base, adds the above sugar substances, sweeteners and organic acids to it, optimizes the ratio, retains the natural taste, and obtains the richest taste.

[0060] The advantages and disadvantages of each component are analyzed as follows:

[0061]

[0062] The present invention further uses a cigarette transfer paper containing a double barrier agent on the basis of a sweet flavor filter stick. The transfer paper uses barrier agent A and barrier agent B to form a double barrier agent system, and then mixes with the base color ink, which can effectively control the slow release of sweet substances so that the transfer paper can maintain sweetness for a long time. In the sweet light oil preparation process, ultrasonic emulsification technology is used to evenly mix the barrier agent B solution, sweet flavor and light oil together, ensuring the uniform distribution of the sweetness of the cigarette transfer paper.

[0063] The present invention combines the sweet flavor filter stick and the sweet transfer paper, which can effectively further improve the smoking taste of the cigarette, and further improve the sweetness and durability.

[0064] The beneficial effects of the present invention are as follows:

[0065] (1) The sweet flavor prepared by the present invention is an alcohol-soluble controlled-release sweet flavor for tobacco, which can be used for tow to directly prepare sweet filter rods, thereby broadening the application scope of the sweet flavor;

[0066] (2) The process of the present invention is simple, the cost is low, and the sweetening effect is good. Only a small amount of sweetener is needed to achieve the sweetening effect. However, there is no relevant research and development on this technology. This is mainly because sweeteners are water-soluble, and aqueous solutions of sweeteners cannot be used when directly added to the filament bundle. Because only by ensuring that the moisture content of the finished mouth stick is below 7% can the mouth stick be ensured not to mold during storage. This requires that the sweetener be formulated into an alcohol-soluble sweet flavor. Such a sweetener can be directly added to the filament bundle and the solvent can be quickly evaporated to ensure the dryness of the finished mouth stick. Therefore, the present invention has successfully broken through the technical bottleneck by compounding a variety of raw materials;

[0067] (3) The sweetness components provided by the present invention fully utilize the advantages of each component and complement each other through reasonable proportions to obtain a more natural and rich taste;

[0068] (4) The solvents used in the present invention are water, ethanol and propylene glycol, all of which are edible solvents and are safer.

[0069] (5) The sweet flavor prepared by the present invention is mainly added to the silk bundle. When consumers smoke cigarettes, saliva gradually contacts the filter rod, and the flavor is slowly and continuously dissolved and released, thereby improving the comfort of smoking cigarettes and reducing the harm of cigarettes to human health.

[0070] (6) Compared with the conventional mouth stick process, the molding temperature is 145°C, while the present invention is 60-80°C, which avoids oxidation of natural extracts, ensures that the sweet mouth stick maintains freshness and taste, and also ensures that sugar substances, sweeteners and organic acids fully release sweetness and sourness at this temperature;

[0071] (7) The process of the present invention is simple, the cost is low, and the sweetening effect is good. Only a small amount of sweetener is needed to achieve the sweetening effect. The double barrier agent system composed of barrier agent A and barrier agent B is used and then mixed with the base color ink to effectively control the slow release of sweet substances so that the transfer paper can maintain the sweetness for a long time;

[0072] (8) In the sweet varnish preparation process, ultrasonic emulsification technology is used to evenly mix the barrier agent B solution, sweet flavor and varnish together to ensure the uniform distribution of the sweetness of the cigarette transfer paper;

[0073] (9) The solvents used in the present invention are water and ethanol, both of which are edible solvents and safer, and can combine varnish and slow-release sweet flavors to dissolve them into one;

[0074] (10) The present invention combines a transfer paper containing a barrier agent with a sweet filter rod to synergistically improve the sweetness and durability of the cigarette. During the smoking process, saliva gradually contacts the transfer paper, and the flavor is slowly and continuously dissolved and released, thereby improving the comfort of smoking the cigarette. DETAILED DESCRIPTION

[0075] The present invention is further described below in conjunction with specific implementations, but the content of the present invention is not limited thereto at all.

[0076] A sweet-smelling cigarette containing a sweet-smelling essence filter and a double-barrier transfer paper and a preparation method thereof, comprising the following steps:

[0077] 1. Preparation of a filter stick having a sweet-releasing flavor, comprising the following steps:

[0078] (1) preparing sweet ingredients;

[0079] (2) Prepare flavor components;

[0080] (3) Mix the sweet component, flavor component and solvent, and filter out the sediment.

[0081] further,

[0082] The sweet component of step 1 comprises the following components by weight: 3 to 25 parts of carbohydrates, 1 to 5 parts of sweeteners, 3 to 10 parts of organic acids and 3 to 60 parts of natural extracts;

[0083] Wherein, the sugar substance is selected from one or a mixture of glucose, fructose, sucrose, maltose, starch sugar, and lactose;

[0084] The sweetener is selected from one or a mixture of saccharin, saccharin sodium, sodium cyclamate, aspartame, acesulfame potassium, sucralose, and neotame;

[0085] The organic acid is selected from lactic acid, acetic acid, citric acid, malic acid or a mixture of several thereof;

[0086] The natural extract is selected from one or a mixture of the juices of strawberry, grape, pear, apple, peach, jujube, plum, cherry, apricot, plum, tangerine, mandarin orange, grapefruit and lemon.

[0087] Preferably, the preparation method of the natural extract is as follows: weigh fresh ripe fruits with high organic acid content, and extract them according to the process of washing and crushing → squeezing → 0.8 micron membrane filtration → clarifying to obtain a natural composite extract. The production process is completed at 5-26°C, and the prepared natural extract is stored at a temperature of 2-15°C.

[0088] Furthermore, the preparation method of the sweet component is as follows: take a natural extract, stir at 2-15°C and a stirring speed of 100-500rpm, first add a sweetener, stir for 1-3 hours to fully dissolve, then add sugars and organic acids, mix and stir for 0.5-2 hours until all components are evenly mixed.

[0089] Further, the mass parts of the flavor components are as follows:

[0090] 0.03-0.5 parts of 1wt% star anise essential oil, 0.03-0.5 parts of 1wt% fennel essential oil, 0.1-3 parts of ethyl maltol, 0.01-1 parts of damascena, and 3-20 parts of 95% (v / v) alcohol.

[0091] Further, the preparation method of the flavor component is as follows:

[0092] Add 0.03-0.5 parts of 1% star anise essential oil, 0.03-0.5 parts of 1% fennel essential oil, 0.1-3 parts of ethyl maltol and 0.01-1 parts of damascena to 3-20 parts of 95% (v / v) alcohol in sequence, and stir for 1-2 hours until the raw material components are evenly mixed.

[0093] Furthermore, in step (3), the solvent is propylene glycol.

[0094] further,

[0095] In the step (3), the mass ratio of the sweet component, the flavor component and the solvent is 1-5:0.1-3:5-8; the preparation method comprises the following steps: ultrasonic homogenization for 30-120 min, the ultrasonic power is 150-250 W / L, the ultrasonic frequency is 20-25 kHz, the ultrasonic homogenization is allowed to stand for 24-48 hours, and the sediment is filtered out through an 80-100 mesh sieve to obtain the sweet flavor for cigarette shreds.

[0096] A method for preparing a cigarette filter rod containing a sweet flavor for cigarette tow, comprising the following steps:

[0097] (1) adding and coating a plasticizer after the cigarette tow has been opened;

[0098] (2) feeding the cigarette bundle into the forming cavity of the forming unit, and adding the sweet flavoring according to claim 8; wherein the amount added to each mouthpiece is 8-80 μl;

[0099] (3) Wrapping the cigarette bundle with the forming paper and forming it at a forming temperature of 60-80° C., and then cutting it to obtain the product.

[0100] In the following embodiments, unless otherwise specified, parts are parts by mass and percentages are all by mass.

[0101] 2. Preparation of double barrier transfer paper

[0102] (1) Preparation of barrier agent A solution

[0103] The barrier agent A and 95%-100% ethanol aqueous solution are mixed at a mass ratio of 1:1-20. During the dissolution process, the stirring speed is 100-500r / min, the stirring time is 0.5-2h, and the dissolution temperature is 35-55°C;

[0104] The barrier agent A is one or a mixture of epoxy soybean oil, cellulose diacetate, cellulose acetate propionate, polyvinyl butyral, polyvinyl acetate, and hydroxyethyl cellulose;

[0105] (2) Preparation of controlled release sweet photosensitive oil

[0106] (2.1) preparing barrier agent B solution;

[0107] Dissolve barrier agent B in 0%-20% ethanol aqueous solution and mix well to obtain barrier agent B solution;

[0108] The barrier agent B is one or a mixture of polyethylene glycol, polyvinyl alcohol, polyacrylic acid, hydroxypropyl methylcellulose, and hydroxypropyl cellulose;

[0109] (2.2) Preparation of sweet flavor

[0110] The sugar substance, the sweetener and the acid substance are dissolved in a 0%-20% ethanol aqueous solution according to a mass ratio of 3-25:1-5:3-10;

[0111] (2.3) Dispersing the barrier agent B solution, sweet flavor and varnish at high speed under high pressure to obtain controlled-release sweet varnish;

[0112] (3) preparing transfer paper for cigarettes;

[0113] It is coated on the surface of base paper through gravure printing process. The printing process is as follows:

[0114] (3.1) Printing of base color and barrier agent A;

[0115] (3.2) Pearlescent printing;

[0116] (3.3) Controlled release sweet varnish printing;

[0117] (3.4) Hot stamping;

[0118] (3.5) Cutting;

[0119] (3.6) Punching;

[0120] 3. Preparation of sweet cigarettes

[0121] The filter rod prepared in step one and the transfer paper prepared in step two are connected by conventional methods to prepare a sweet cigarette.

[0122] Furthermore, the concentration of ethanol in step 2 (2.1) is 0%-20%; the stirring speed of dissolution is 100-500 r / min, the temperature is 25-55° C., and the stirring time is 0.5-2 h.

[0123] Furthermore, the concentration of ethanol in step 2 (2.2) is 0%-20%; the stirring speed during the dissolution process is 100-500 r / min, the temperature is 25-55° C., and the stirring time is 0.5-2 h.

[0124] The sugar substance is selected from one or a mixture of glucose, fructose, sucrose, maltose, starch sugar, lactose; the sweetener is selected from one or a mixture of saccharin, saccharin sodium, cyclamate, aspartame, acesulfame potassium, sucralose, neotame; the acid substance is selected from one or a mixture of lactic acid, acetic acid, citric acid, malic acid.

[0125] Furthermore, in the step 2 (2.3), the mass ratio of the barrier agent B solution, the sweet flavor and the varnish is 1-10:1-10:20-80, the dispersion pressure is 30-60 MPa, and the stirring speed is 13,000-25,000 r / min.

[0126] Further, in step 2 (3),

[0127] In the printing process of base color and barrier agent A, the oven temperature is 140-160°C, the vehicle speed is 60-80m / min, and the plate roller pressure is 0.2-0.4MPa;

[0128] In the controlled-release sweet photosensitive oil printing process, the oven temperature is 140-160°C, the vehicle speed is 60-80m / min, and the plate roller pressure is 0.2-0.4MPa.

[0129] In the following embodiments, unless otherwise specified, parts are by mass, percentages are by mass, and concentrations of ethanol aqueous solutions are by volume.

[0130] Example 1

[0131] 1. Preparation of filter rods with sweet flavors

[0132] (1) preparing sweetness components;

[0133] a. Weigh 6 kg of fresh ripe strawberries, grapes and pears in a mass ratio of 2:7:1.

[0134] b. Weigh 2 kg of fresh, ripe oranges and lemons in a mass ratio of 3:2.

[0135] c. The fruits weighed in a and b are squeezed at 20° C. according to the process of washing and crushing → juicing → 0.8 μm membrane filtration → clarification to obtain natural extracts, which are stored at 5° C.

[0136] d. Weigh 4 kg of sucrose and fructose in a mass ratio of 2:1 and use them as sugar substances.

[0137] e. Weigh 1 kg of saccharin sodium and neotame in a mass ratio of 10:1 and use as sweeteners.

[0138] f. Weigh 2 kg of lactic acid, citric acid and malic acid in a mass ratio of 1:5:8 and use them as organic acids.

[0139] g. Take 60 parts of natural extract, at 5°C, stirring speed of 300 rpm, first add 1 part of sweetener, stir for 1 hour to fully dissolve, then add 25 parts of sugars and 3 parts of organic acid, mix and stir for 0.5 hours until the components are evenly mixed to obtain the sweet component of this embodiment.

[0140] (2) preparing flavor components;

[0141] 0.03 parts of 1wt% star anise essential oil, 0.03 parts of 1wt% fennel essential oil, 1 part of ethyl maltol, and 0.05 parts of damascena are sequentially added to 10 parts of 95% (v / v) alcohol, and stirred for 1 hour until the raw material components are evenly mixed.

[0142] (3) According to the mass ratio of sweet component: flavor component: solvent of 4:1:5, the total mass of the three is 100 parts by mass, and they are weighed and mixed respectively, and ultrasonic homogenized for 60 min at an ultrasonic power of 150 W / L and an ultrasonic frequency of 20 kHz. After ultrasonic homogenization, the mixture is allowed to stand for 24 hours, and then filtered through an 80-mesh sieve to remove the sediment, thereby obtaining a sweet flavor for cigarette tow.

[0143] (4) After the cigarette tow is opened, plasticizer is added and coated.

[0144] (5) The cigarette bundle is fed into the forming cavity of the forming unit and the above-mentioned sweet flavor is added; wherein the amount added to each mouthpiece is 30 microliters.

[0145] (6) Wrapping the cigarette bundle with the forming paper and forming it at a forming temperature of 60° C., and then cutting it to obtain the cigarette bundle.

[0146] 2. Preparation of double barrier transfer paper

[0147] (1) Preparation of barrier agent A-epoxidized soybean oil solution

[0148] Example 1 Epoxidized soybean oil was selected as barrier agent A. Epoxidized soybean oil and 95% ethanol aqueous solution in a mass ratio of 1:1 were stirred at 35° C., a stirring speed of 100 r / min, and a stirring time of 0.5 h to obtain a barrier agent A solution;

[0149] (2) Preparation of controlled release sweet photosensitive oil

[0150] (2.1) preparing a blocking agent B-polyethylene glycol solution;

[0151] Example 1 Polyethylene glycol is selected as the barrier agent B. Polyethylene glycol is dissolved in a 0% ethanol aqueous solution (ie, water), stirred at a speed of 100 r / min, at a temperature of 25° C., and mixed to obtain a barrier agent B solution;

[0152] (2.2) Preparation of sweet flavor

[0153] ①. Weigh 30 kg of sucrose and fructose in a mass ratio of 2:1 and use them as sugar substances.

[0154] ②. Weigh 1 kg of saccharin sodium and neotame in a mass ratio of 10:1 and use as sweeteners.

[0155] ③. Weigh 3 kg of lactic acid, citric acid and malic acid in a mass ratio of 1:5:8 and use them as acid substances.

[0156] ④. According to the mass ratio of sugar substance: sweetener: acid substance = 25:1:3, weigh sugar substances (sucrose and fructose), sweeteners (saccharin sodium, neotame) and acid substances (lactic acid, citric acid and malic acid), the total mass of the three is 5kg, according to the mass ratio of the total mass of sugar substances, sweeteners and acid substances to ethanol aqueous solution is 1:1, weigh 5kg of 0% ethanol aqueous solution. Under the conditions of 25°C and a stirring speed of 300rpm, mix and stir for 0.5 hours until the components are evenly mixed to obtain the sweet flavor of this embodiment.

[0157] (2.3) The barrier agent B-polyethylene glycol solution, sweet flavor and varnish are subjected to high-speed dispersion and high-pressure homogenization treatment at a mass ratio of 1:1:20 at a pressure of 30 MPa and a stirring speed of 13,000 r / min for 90 min to obtain a controlled-release sweet varnish;

[0158] (3) preparing transfer paper for cigarettes;

[0159] It is coated on the surface of base paper through gravure printing process. The printing process is as follows:

[0160] (3.1) Printing of base color and barrier agent A, oven temperature 140°C, vehicle speed 60m / min, plate roller pressure 0.2mpa;

[0161] (3.2) Pearlescent printing;

[0162] (3.3) Controlled release sweet varnish printing, oven temperature 140°C, vehicle speed 60 m / min, plate roller pressure 0.2 MPa;

[0163] (3.4) Hot stamping;

[0164] (3.5) Cutting;

[0165] (3.6) Punching.

[0166] 3. Preparation of sweet cigarettes

[0167] The filter rod prepared in step one and the transfer paper prepared in step two are connected by conventional methods to prepare a sweet cigarette.

[0168] Example 2

[0169] 1. Preparation of filter rods with sweet flavors

[0170] (1) preparing sweetness components;

[0171] a. Weigh 10 kg of fresh and ripe apples, peaches and dates in a mass ratio of 6:3:2.

[0172] b. Weigh 3 kg of fresh and ripe plums, oranges and tangerines in a mass ratio of 3:2:2.

[0173] c. The fruits weighed in a and b are squeezed at 18° C. according to the process of washing and crushing → juicing → 0.8 μm membrane filtration → clarification to obtain natural extracts, which are stored at 8° C.

[0174] d. Weigh 5 kg of sucrose, fructose and glucose in a mass ratio of 2:1:1 and use them as sugar substances.

[0175] e. Weigh 1 kg of saccharin sodium and acesulfame potassium in a mass ratio of 3:2 and use as sweeteners.

[0176] f. Weigh 3 kg of acetic acid and malic acid in a mass ratio of 1:3 and use them as organic acids.

[0177] g. Take 50 parts of natural extract, at 5 ° C, stirring speed of 200 rpm, first add 1 part of sweetener, stir for 1 hour to fully dissolve, then add 20 parts of sugars and 3 parts of organic acid, mix and stir for 0.5 hours until the components are evenly mixed to obtain the sweet component of this embodiment.

[0178] (2) preparing flavor components;

[0179] 0.05 parts of 1wt% star anise essential oil, 0.05 parts of 1wt% fennel essential oil, 0.3 parts of ethyl maltol and 1 part of damascena are sequentially added to 10 parts of 95% (v / v) alcohol, and stirred for 1 hour until the raw material components are evenly mixed.

[0180] (3) According to the mass ratio of sweet component: flavor component: solvent of 3:2:6, a total of 100 parts by mass are weighed and mixed, and ultrasonic homogenization is performed for 80 minutes at an ultrasonic power of 200 W / L and an ultrasonic frequency of 20 kHz. After ultrasonic homogenization, the mixture is allowed to stand for 24 hours, and then filtered through an 80-mesh sieve to remove the sediment, thereby obtaining a sweet flavor for cigarette bundles.

[0181] (4) adding and coating plasticizer after the cigarette tow has been opened;

[0182] (5) feeding the cigarette bundle into the forming cavity of the forming unit and adding the above-mentioned sweet flavoring essence; wherein the amount added to each mouthpiece is 40 microliters;

[0183] (6) Wrapping the cigarette bundle with the forming paper and forming it at a forming temperature of 70° C., and then cutting it to obtain the cigarette bundle.

[0184] 2. Preparation of double barrier transfer paper

[0185] (1) Preparation of barrier agent A (cellulose diacetate and cellulose acetate propionate) solution

[0186] Example 2 Cellulose diacetate: cellulose acetate propionate = 1:3 (mass ratio) was selected as barrier agent A. Barrier agent A and 95% ethanol aqueous solution in a mass ratio of 1:5 were stirred uniformly at 40° C., a stirring speed of 300 r / min, and a stirring time of 1 h to obtain a barrier agent A solution;

[0187] (2) Preparation of controlled release sweet photosensitive oil

[0188] (2.1) preparing a barrier agent B (polyvinyl alcohol and polyacrylic acid) solution;

[0189] Example 2 Polyvinyl alcohol: polyacrylic acid = 1:1 (mass ratio) is selected as the barrier agent B. The barrier agent B is dissolved in a 10% ethanol aqueous solution, stirred at a speed of 300 r / min, at a temperature of 35° C., and mixed to obtain a barrier agent B solution;

[0190] (2.2) Preparation of sweet flavor

[0191] ①. According to the mass ratio of 2:1:1, weigh 30kg of glucose, maltose and fructose in total and use them as carbohydrate substances.

[0192] ②. According to the mass ratio of 10:1, weigh 1kg of saccharin sodium and cyclamate in total and use it as sweetener.

[0193] ③. According to the mass ratio of 1:5:8, weigh 3kg of acetic acid, citric acid and malic acid and use them as acid substances.

[0194] ④. According to the mass ratio of sugar substance: sweetener: acid substance = 20:1:3, weigh sugar substances (glucose, maltose and fructose), sweeteners (saccharin sodium, sodium cyclamate) and acid substances (acetic acid, citric acid and malic acid), the total mass of the three is 1kg, according to the mass ratio of the total mass of sugar substances, sweeteners and acid substances to the ethanol aqueous solution is 1:10, weigh 10kg of 10% ethanol aqueous solution. Under the conditions of 30°C and a stirring speed of 400rpm, mix and stir for 1 hour until the components are evenly mixed to obtain the sweet flavor of this embodiment.

[0195] (2.3) Dispersing the barrier agent B (polyvinyl alcohol and polyacrylic acid) solution, sweet flavor and varnish at a mass ratio of 5:5:40 at a pressure of 40 MPa and a stirring speed of 20,000 r / min for 100 min to obtain a controlled-release sweet varnish;

[0196] (3) preparing transfer paper for cigarettes;

[0197] It is coated on the surface of base paper through gravure printing process. The printing process is as follows:

[0198] (3.1) Printing of base color and barrier agent A, oven temperature 150°C, vehicle speed 70m / min, plate roller pressure 0.3mpa;

[0199] (3.2) Pearlescent printing;

[0200] (3.3) Controlled release sweet varnish printing, oven temperature 150°C, vehicle speed 70 m / min, plate roller pressure 0.3 MPa;

[0201] (3.4) Hot stamping;

[0202] (3.5) Cutting;

[0203] (3.6) Punching.

[0204] 3. Preparation of sweet cigarettes

[0205] The filter rod prepared in step one and the transfer paper prepared in step two are connected by conventional methods to prepare a sweet cigarette.

[0206] Example 3

[0207] 1. Preparation of filter rods with sweet flavors

[0208] (1) preparing sweetness components;

[0209] a. Weigh 8 kg of fresh ripe strawberries, plums and cherries in a mass ratio of 5:3:2.

[0210] b. Weigh 2 kg of fresh, ripe apricots, oranges and grapefruits in a mass ratio of 3:2:2.

[0211] c. The fruits weighed in a and b are squeezed at 15°C according to the process of washing and crushing → juicing → 0.8 micron membrane filtration → clarification to obtain natural extracts, which are stored at 10°C.

[0212] d. Weigh 6 kg of sucrose and glucose in a mass ratio of 2:1 and use them as sugar substances.

[0213] e. According to the mass ratio of 3:2:1, weigh 1 kg of aspartame, acesulfame potassium and sucralose and use them as sweeteners.

[0214] f. Weigh 2 kg of acetic acid and citric acid in a mass ratio of 1:4 and use them as organic acids.

[0215] g. Take 50 parts of the natural extract, at 10°C, stirring speed of 400 rpm, first add 1 part of sweetener, stir for 1 hour to fully dissolve, then add 23 parts of sugars and 2 parts of organic acid, mix and stir for 0.5 hours until the components are evenly mixed to obtain the sweet component of this embodiment.

[0216] (2) preparing flavor components;

[0217] 0.1 parts of 1wt% star anise essential oil, 0.05 parts of 1wt% fennel essential oil, 0.5 parts of ethyl maltol, and 0.08 parts of damascena (mass ratio) are added in sequence to 15 parts of 95% (v / v) alcohol, and stirred for 1 hour until the raw material components are evenly mixed.

[0218] (3) According to the mass ratio of sweet component: flavor component: solvent of 5:0.8:7, a total of 100 parts by mass, they are weighed and mixed respectively, and ultrasonic homogenized for 80 min at an ultrasonic power of 200 W / L and an ultrasonic frequency of 25 kHz. After ultrasonic homogenization, the mixture is allowed to stand for 36 hours, and then filtered through an 80-mesh sieve to remove the sediment, thereby obtaining a sweet flavor for cigarette bundles.

[0219] (4) After the cigarette tow is opened, plasticizer is added and coated.

[0220] (5) The cigarette bundle is fed into the forming cavity of the forming unit and the above-mentioned sweet flavor is added; wherein the amount added to each mouthpiece is 50 microliters.

[0221] (6) Wrapping the cigarette bundle with the forming paper and forming it at a forming temperature of 80° C., and then cutting it to obtain the cigarette bundle.

[0222] 2. Preparation of double barrier transfer paper

[0223] (1) Preparation of barrier agent A (polyvinyl acetate and hydroxyethyl cellulose) solution

[0224] Example 3 Polyvinyl acetate: hydroxyethyl cellulose = 1:2 (mass ratio) was selected as the barrier agent A. The barrier agent A and 100% ethanol aqueous solution in a mass ratio of 1:20 were stirred at 55° C., a stirring speed of 500 r / min, and a stirring time of 2 h to obtain a barrier agent A solution;

[0225] (2) Preparation of controlled release sweet photosensitive oil

[0226] (2.1) preparing barrier agent B (hydroxypropyl methylcellulose and hydroxypropyl cellulose) solution;

[0227] Example 3 Hydroxypropyl methylcellulose: hydroxypropyl cellulose = 1:2 (mass ratio) was selected as the barrier agent B. The barrier agent B was dissolved in a 20% ethanol aqueous solution, stirred at a speed of 500 r / min, at a temperature of 55° C., and mixed to obtain a barrier agent B solution;

[0228] (2.2) Preparation of sweet flavor

[0229] ①. According to the mass ratio of 2:1:2, weigh 20kg of maltose, starch sugar and lactose and use them as carbohydrate substances.

[0230] ②. Weigh 1 kg of acesulfame potassium and sucralose in a mass ratio of 5:1 and use as sweeteners.

[0231] ③. Weigh 3 kg of lactic acid, citric acid and malic acid in a mass ratio of 1:3:6 and use them as acid substances.

[0232] ④. According to the mass ratio of sugars: sweeteners: acids = 23:1:2, weigh sugars (maltose, starch sugar and lactose), sweeteners (acesulfame potassium and sucralose) and acids (lactic acid, citric acid and malic acid), the total mass of the three is 5kg, according to the mass ratio of the total mass of sugars, sweeteners and acids to the ethanol aqueous solution is 1:20, weigh 5kg of 20% ethanol aqueous solution. Mix and stir at 40°C and 500rpm for 2 hours until the components are evenly mixed to obtain the sweet flavor of this embodiment.

[0233] (2.3) The barrier agent B (hydroxypropyl methylcellulose and hydroxypropyl cellulose) solution, sweet flavor and varnish are subjected to high-speed dispersion and high-pressure homogenization treatment at a mass ratio of 2:2:80 at a pressure of 60 MPa and a stirring speed of 25,000 r / min for 150 min to obtain a controlled-release sweet varnish;

[0234] (3) preparing transfer paper for cigarettes;

[0235] It is coated on the surface of base paper through gravure printing process. The printing process is as follows:

[0236] (3.1) Printing of base color and barrier agent A, oven temperature 160°C, vehicle speed 80m / min, plate roller pressure 0.4mpa;

[0237] (3.2) Pearlescent printing;

[0238] (3.3) Controlled release sweet varnish printing, oven temperature 160°C, vehicle speed 80 m / min, plate roller pressure 0.4 MPa;

[0239] (3.4) Hot stamping;

[0240] (3.5) Cutting;

[0241] (3.6) Punching.

[0242] 3. Preparation of sweet cigarettes

[0243] The filter rod prepared in step one and the transfer paper prepared in step two are connected by conventional methods to prepare a sweet cigarette.

[0244] Comparative Example 1

[0245] Sweet components contain only sugars

[0246] 1. Preparation of sweet flavor for cigarette tow

[0247] Here are the steps:

[0248] (1) preparing sweetness components;

[0249] a. Weigh 4 kg of sucrose and fructose in a mass ratio of 2:1 and use them as sugar substances.

[0250] b. Dissolve the sugar in 10 kg of water.

[0251] (2) preparing flavor components;

[0252] Add 0.03 parts of 1% star anise essential oil, 0.03 parts of 1% fennel essential oil, 1 part of ethyl maltol, and 0.05 parts of damascena to 10 parts of 95% (v / v) alcohol in sequence, and stir for 1 hour until the raw material components are evenly mixed.

[0253] (3) 4 parts of a sweet component, 1 part of a flavor component, and 5 parts of a solvent are weighed and mixed in a total of 100 parts by weight, and subjected to ultrasonic homogenization for 60 minutes at an ultrasonic power of 150 W / L and an ultrasonic frequency of 20 kHz. After the ultrasonic homogenization, the mixture is allowed to stand for 24 hours, and then filtered through an 80-mesh sieve to remove the sediment, thereby obtaining a sweet flavor for cigarette tow.

[0254] 2. Preparation of a cigarette filter rod containing a sweet flavor for cigarette tow

[0255] Here are the steps:

[0256] (1) Add a flavoring device to the conventional nozzle forming equipment before applying it to the tow.

[0257] (2) Add the essence prepared in claim 1 into a fragrance adding device for standby use.

[0258] (3) After the cigarette tow has been opened, a plasticizer is added and coated;

[0259] (4) The cigarette bundle is fed into the forming cavity of the forming unit and flavored by the flavoring device added in step (1). The added amount for each mouthpiece is 30 microliters.

[0260] (5) Wrapping the cigarette bundle with the forming paper and forming it at a forming temperature of 80° C., and then cutting it to obtain the product.

[0261] Comparative Example 2

[0262] Sweet ingredients only include sugars and sweeteners

[0263] 1. Preparation of sweet flavor for cigarette tow

[0264] Here are the steps:

[0265] (1) preparing sweetness components;

[0266] a. Weigh 4 kg of sucrose and fructose in a mass ratio of 2:1 and use them as sugar substances.

[0267] b. Weigh 1 kg of saccharin sodium and neotame in a mass ratio of 10:1 and use as sweeteners.

[0268] c. Mix the sugars and sweeteners and dissolve them in 10 kg of water.

[0269] (2) preparing flavor components;

[0270] Add 0.03 parts of 1% star anise essential oil, 0.03 parts of 1% fennel essential oil, 1 part of ethyl maltol, and 0.05 parts of damascena to 10 parts of 95% (v / v) alcohol in sequence, and stir for 1 hour until the raw material components are evenly mixed.

[0271] (3) 4 parts of a sweet component, 1 part of a flavor component, and 5 parts of a solvent are weighed and mixed in a total of 100 parts by weight, and subjected to ultrasonic homogenization for 60 minutes at an ultrasonic power of 150 W / L and an ultrasonic frequency of 20 kHz. After the ultrasonic homogenization, the mixture is allowed to stand for 24 hours, and then filtered through an 80-mesh sieve to remove the sediment, thereby obtaining a sweet flavor for cigarette tow.

[0272] 2. Preparation of a cigarette filter rod containing a sweet flavor for cigarette tow

[0273] Here are the steps:

[0274] (1) Add a flavoring device to the conventional nozzle forming equipment before applying it to the tow.

[0275] (2) Add the essence prepared in claim 1 into a fragrance adding device for standby use.

[0276] (3) After the cigarette tow has been opened, a plasticizer is added and coated;

[0277] (4) The cigarette bundle is fed into the forming chamber of the forming unit and flavored by the flavoring device added in step (1). The amount of flavor added to each mouthpiece is 40 microliters.

[0278] (5) Wrapping the cigarette bundle with the forming paper and forming it at a forming temperature of 70° C., and then cutting it to obtain the product.

[0279] 3. Preparation of filter tips

[0280] Comparative Example 3

[0281] The sweet component contains only sugars, sweeteners and organic acids

[0282] 1. Preparation of sweet flavor for cigarette tow

[0283] Here are the steps:

[0284] (1) preparing sweetness components;

[0285] a. Weigh 4 kg of sucrose and fructose in a mass ratio of 2:1 and use them as sugar substances.

[0286] b. Weigh 1 kg of saccharin sodium and neotame in a mass ratio of 10:1 and use as sweeteners.

[0287] c. Weigh 2 kg of lactic acid, citric acid and malic acid in a mass ratio of 1:5:8 and use them as organic acids.

[0288] d. Dissolve sugars, sweeteners and organic acids in 10 kg of water.

[0289] (2) preparing flavor components;

[0290] Add 0.03 parts of 1% star anise essential oil, 0.03 parts of 1% fennel essential oil, 1 part of ethyl maltol, and 0.05 parts of damascena to 10 parts of 95% (v / v) alcohol in sequence, and stir for 1 hour until the raw material components are evenly mixed.

[0291] (3) 4 parts of a sweet component, 1 part of a flavor component, and 5 parts of a solvent are weighed and mixed in a total of 100 parts by weight, and subjected to ultrasonic homogenization for 60 minutes at an ultrasonic power of 150 W / L and an ultrasonic frequency of 20 kHz. After the ultrasonic homogenization, the mixture is allowed to stand for 24 hours, and then filtered through an 80-mesh sieve to remove the sediment, thereby obtaining a sweet flavor for cigarette tow.

[0292] 2. Preparation of a cigarette filter rod containing a sweet flavor for cigarette tow

[0293] Here are the steps:

[0294] (1) adding and coating a plasticizer after the cigarette tow has been opened;

[0295] (2) feeding the cigarette bundle into the forming cavity of the forming unit and adding the above-mentioned sweet flavoring essence; wherein the amount added to each mouthpiece is 50 microliters;

[0296] (3) Wrapping the cigarette bundle with the forming paper and forming it at a forming temperature of 70° C., and then cutting it to obtain the cigarette bundle.

[0297] Example 4

[0298] Sensory Quality Evaluation of Cigarettes

[0299] According to the national standard GB5606.4-2005, the sensory quality of cigarette samples containing conventional filter tips and cigarette samples prepared by the filter rods of Examples 1 to 3 were evaluated by 10 smokers, and the average scores are shown in Table 1.

[0300] Table 1 Evaluation results of suction

[0301]

[0302]

[0303] From the above data, it can be seen that in the three embodiments, the aroma is slightly lost, but there are improvements in the assorted smell, stimulation and aftertaste. Because the sweetness improves the comfort of the oral cavity, the increase in the assorted smell, stimulation and aftertaste scores improves the overall smoking comfort of the cigarette.

[0304] Example 5

[0305] Hazardous substances testing

[0306] The cigarette filter rods prepared in Examples 1 to 3 were subjected to comparative tests with cigarettes without adding wall material matrix and sweetener, and tested according to ISO and GB methods, as shown in Table 2.

[0307] Table 2 Results of conventional smoke index testing (tar, nicotine, CO)

[0308]

[0309] Example 6

[0310] Quality and safety testing reference index testing

[0311] The sweet flavors prepared in Examples 1 to 3 were tested for quality and safety reference indicators according to the standard YC / T 164-2012, as shown in Table 3.

[0312] Table 3 Quality and safety testing reference indicators

[0313]

[0314] The above description is only a preferred specific implementation manner of the present invention, but the scope of protection of the present invention is not limited thereto. Any modifications, equivalent substitutions and improvements made by any technician familiar with the technical field within the technical scope disclosed by the present invention should be included in the scope of protection of the invention.

Claims

1. A method for preparing a sweet cigarette containing a sweet flavor filter and a double barrier agent transfer paper, characterized in that: The following steps are involved:

1. Preparation of filter rods with sweet flavors (1) preparing sweetness components; (2) preparing flavor components; (3) mixing the sweet component, the flavor component and propylene glycol, and filtering out the sediment to obtain the sweet flavor; (4) adding and coating plasticizer after the cigarette tow has been opened; (5) feeding the cigarette bundle into the forming cavity of the forming unit and adding sweet flavoring essence; wherein the amount added to each mouthpiece is 8-80 microliters; (6) Wrapping the cigarette bundle with the forming paper to form the cigarette bundle, the forming temperature is controlled at 60-80° C., and then cutting the cigarette bundle to obtain the cigarette bundle; 2. Preparation of double barrier transfer paper (1) Preparation of barrier agent A solution The barrier agent A and 95%-100% ethanol aqueous solution are mixed at a mass ratio of 1:1-20. During the dissolution process, the stirring speed is 100-500r / min, the stirring time is 0.5-2h, and the dissolution temperature is 35-55°C; The barrier agent A is one or a mixture of epoxy soybean oil, cellulose diacetate, cellulose acetate propionate, polyvinyl butyral, polyvinyl acetate, and hydroxyethyl cellulose; (2) Preparation of controlled release sweet photosensitive oil (2.1) preparing barrier agent B solution; Dissolve barrier agent B in 0%-20% ethanol aqueous solution and mix well to obtain barrier agent B solution; The barrier agent B is one or a mixture of polyethylene glycol, polyvinyl alcohol, polyacrylic acid, hydroxypropyl methylcellulose, and hydroxypropyl cellulose; (2.2) Preparation of sweet flavor The sugar substance, the sweetener and the acid substance are dissolved in an ethanol solution in a mass ratio of 3-25:1-5:3-10; (2.3) Dispersing the barrier agent B solution, sweet flavor and varnish at high speed under high pressure to obtain controlled-release sweet varnish; (3) preparing transfer paper for cigarettes; It is coated on the surface of base paper through gravure printing process. The printing process is as follows: (3.1) Printing of base color and barrier agent A; (3.2) Pearlescent printing; (3.3) Controlled release sweet varnish printing; (3.4) Hot stamping; (3.5) Cutting; (3.6) Punching; 3. Preparation of sweet cigarettes The filter rod prepared in step one and the transfer paper prepared in step two are rolled together to prepare a sweet cigarette.

2. The method according to claim 1, characterized in that The sweetening component in step 1 includes the following components by weight: 3 to 25 parts of carbohydrates, 1 to 5 parts of sweeteners, 3 to 10 parts of organic acids and 3 to 60 parts of natural extracts; Wherein, the sugar substance is selected from one or a mixture of glucose, fructose, sucrose, maltose, starch sugar, and lactose; The sweetener is selected from one or a mixture of saccharin, saccharin sodium, cyclamate, aspartame, acesulfame potassium, sucralose, and neotame; The organic acid is selected from lactic acid, acetic acid, citric acid, malic acid or a mixture of several thereof; The natural extract is selected from one or a mixture of the juices of strawberry, grape, pear, apple, peach, jujube, plum, cherry, apricot, plum, tangerine, mandarin orange, grapefruit and lemon.

3. The method according to claim 1, characterized in that The preparation method of the sweet component in step 1 is as follows: take a natural extract, stir at 2-15°C and a stirring speed of 100-500rpm, first add a sweetener, stir for 1-3 hours to fully dissolve, then add sugars and organic acids, mix and stir for 0.5-2 hours until all components are evenly mixed.

4. The method according to claim 1, characterized in that: The preparation method of the flavor component in step 1 is as follows: 0.03-0.5 parts of 1wt% star anise essential oil, 0.03-0.5 parts of 1wt% fennel essential oil, 0.1-3 parts of ethyl maltol, and 0.01-1 parts of damascena are sequentially added to 3-20 parts of 95% (v / v) alcohol, and stirred for 1-2 hours until the raw material components are evenly mixed.

5. The method according to claim 1, characterized in that: In the step 1 (3), the mass ratio of the sweet component, the flavor component and the solvent is 1-5:0.1-3:5-8; the preparation method comprises the following steps: ultrasonic homogenization for 30-120 min, the ultrasonic power is 150-250 W / L, the ultrasonic frequency is 20-25 kHz, the ultrasonic homogenization is allowed to stand for 24-48 hours, and the sediment is filtered through an 80-100 mesh sieve to obtain the sweet flavor for cigarette shreds.

6. The method according to claim 1, characterized in that: The concentration of the ethanol aqueous solution in step 2 (2.1) is 0%-20% (v / v); the stirring speed of the dissolution is 100-500 r / min, the temperature is 25-55° C., and the stirring time is 0.5-2 h.

7. The method according to claim 1, characterized in that The concentration of the ethanol aqueous solution in step 2 (2.2) is 0%-20% (v / v); the stirring speed during the dissolution process is 100-500 r / min, the temperature is 25-55° C., and the stirring time is 0.5-2 h; The sugar substance is selected from one or a mixture of glucose, fructose, sucrose, maltose, starch sugar, lactose; the sweetener is selected from one or a mixture of saccharin, saccharin sodium, cyclamate, aspartame, acesulfame potassium, sucralose, neotame; the acid substance is selected from one or a mixture of lactic acid, acetic acid, citric acid, malic acid.

8. The method according to claim 1, characterized in that In the step 2 (2.3), the mass ratio of the barrier agent B solution, the sweet flavor and the varnish is 1-10:1-10:20-80, the dispersion pressure is 30-60 MPa, and the stirring speed is 13,000-25,000 r / min.

9. The method according to claim 1, characterized in that: In step 2 (3), In the printing process of base color and barrier agent A, the oven temperature is 140-160°C, the vehicle speed is 60-80m / min, and the plate roller pressure is 0.2-0.4MPa; In the controlled-release sweet photosensitive oil printing process, the oven temperature is 140-160°C, the vehicle speed is 60-80m / min, and the plate roller pressure is 0.2-0.4MPa.

10. A sweet-tasting cigarette containing a sweet-tasting essence filter and a double-barrier transfer paper, characterized in that: The method according to any one of claims 1 to 9 is used to prepare the product.

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