Coffee extract for heat-not-burn cigarettes, preparation method and application thereof

Abstract

The present invention provides a method for preparing a coffee extract for heat-not-burn cigarettes, comprising the following steps: A) crushing coffee beans and freezing them, and then spraying heated rice wine on the surface of the frozen coffee bean particles until the rice wine soaks the coffee beans; B) covering the coffee bean particles with gauze soaked with rice wine, and fermenting at 35-45°C for 2-5 days; C) mixing the fermented coffee bean particles with 2-6 times acetic acid aqueous solution, performing flash rapid extraction, and collecting the filtrate after the extraction; D) dehydrating and concentrating the filtrate to a relative density of 1.021-1.133 to obtain a coffee concentrate; E) mixing the coffee concentrate with glycerol, performing molecular distillation separation, and obtaining a coffee extract. The coffee extract prepared by the present invention can significantly improve the aroma quality, soften and delicate smoke, increase the amount of cigarette aroma, and give the cigarette a coffee flavor. The present invention also provides a coffee extract for heat-not-burn cigarettes and an application thereof.

Description

Technical Field

[0001] The invention belongs to the technical field of tobacco flavors and fragrances, and in particular relates to a coffee extract for heat-not-burn cigarettes, a preparation method and application thereof. Background Art

[0002] Heat-not-burn cigarettes are new tobacco products that use special heat sources to heat tobacco without burning it. They are mainly composed of two parts: a heating device and a "smoke bomb". When inhaling, it heats the tobacco in the "smoke bomb" through the special heating source of the device, volatilizes the nicotine and aroma substances in the tobacco, and meets the physiological needs of smokers. Since the heating temperature of heat-not-burn cigarettes is generally below 500°C (usually 250-300°C), which is lower than the 600-900°C of traditional burning cigarettes, it can reduce the harmful components produced by high-temperature combustion of tobacco, thermal cracking and thermal synthesis, and the release of sidestream smoke and environmental smoke (second-hand smoke) is also greatly reduced. Due to the different heating temperatures and aroma generation mechanisms of heat-not-burn cigarettes and traditional burning cigarettes, there are often significant differences in the sensory effects of heat-not-burn cigarettes and traditional burning cigarettes, such as insufficient aroma and low aroma quality.

[0003] Coffee contains strong volatile aroma components and is widely used in the field of flavors and fragrances. In the preparation of coffee flavors, there are many related patents that introduce different methods. The patent (application number: 201810704609.5) uses supercritical CO2 extraction to prepare coffee extract, but because supercritical equipment is relatively expensive, its wide application is limited. Summary of the invention

[0004] The purpose of the present invention is to provide a coffee extract for heat-not-burn cigarettes, a preparation method and application thereof. The coffee extract prepared by the present invention is applied to heat-not-burn cigarettes, can significantly improve the aroma quality, soften and delicate smoke, increase the amount of cigarette aroma, and give the cigarettes a coffee flavor. The preparation method is fast, energy-saving and environmentally friendly.

[0005] The present invention provides a method for preparing coffee extract for heat-not-burn cigarettes, comprising the following steps:

[0006] A) crushing the coffee beans and freezing them, and then spraying heated rice wine on the surface of the frozen coffee bean particles until the rice wine soaks the coffee beans;

[0007] B) covering the coffee bean particles soaked in yellow wine in step A) with gauze soaked in yellow wine, and fermenting at 35-45° C. for 2-5 days;

[0008] C) mixing the fermented coffee bean particles with 2 to 6 times the amount of acetic acid aqueous solution, performing flash extraction, and collecting the filtrate after the extraction is completed;

[0009] D) dehydrating and concentrating the filtrate to a relative density of 1.021 to 1.133 to obtain a coffee concentrate;

[0010] E) mixing the coffee concentrate with glycerol, and performing molecular distillation separation to obtain a molecular distillation light component, namely, coffee extract.

[0011] Preferably, the coffee beans are crushed into particles with a particle size of 1 to 2 mm, and then frozen at 0 to 4° C. for more than 24 hours to obtain frozen coffee bean particles.

[0012] Preferably, the heated rice wine is rice wine at a temperature of 35 to 50°C.

[0013] Preferably, the mass fraction of the acetic acid aqueous solution is 0.1-1.5%.

[0014] Preferably, the temperature of the flash rapid extraction is 35-50° C., and the time of the flash rapid extraction is 0.2-0.5 hour.

[0015] Preferably, in step D), a reverse osmosis membrane is used to dehydrate and concentrate the filtrate.

[0016] Preferably, in step E), the mass of glycerol is 3-8% of the mass of the coffee concentrate.

[0017] Preferably, the vacuum degree of the molecular distillation separation is ≤1.6 tor, the scraper speed is 10-25 r / min, the distillation temperature is 20-28° C., and the distillation speed is 0.5-1 kg / h.

[0018] The present invention provides coffee extract prepared by the preparation method as described above.

[0019] The present invention provides the use of the coffee extract as described above in a heat-not-burn cigarette.

[0020] The invention provides a method for preparing coffee extract for heat-not-burn cigarettes, comprising the following steps: A) crushing coffee beans and freezing them, and then spraying heated rice wine on the surface of the frozen coffee bean particles until the rice wine soaks the coffee beans; B) covering the coffee bean particles soaked in the rice wine in step A) with gauze soaked in rice wine, and fermenting them at 35-45 DEG C for 2-5 days; C) mixing the fermented coffee bean particles with 2-6 times of acetic acid aqueous solution, performing flash rapid extraction, and collecting filtrate after the extraction; D) dehydrating and concentrating the filtrate to a relative density of 1.021-1.133 to obtain a coffee concentrate; E) mixing the coffee concentrate with glycerol, performing molecular distillation separation, and obtaining a molecular distillation light component, namely the coffee extract. This method is convenient, fast, energy-saving and environmentally friendly. It fully integrates the mellow aroma of rice wine with the original aroma of coffee. At the same time, the effective substances in rice wine are used to react with coffee, which further improves the aroma quality of coffee. The prepared coffee extract is used in heat-not-burn cigarettes, which can significantly improve the aroma quality, soften the smoke, increase the aroma of cigarettes, and give cigarettes a coffee flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying creative work.

[0022] Figure 1 This is the total ion current diagram of coffee bean particles in Example 2 of the present invention;

[0023] Figure 2 The total ion current diagram of the coffee concentrate in Example 2 of the present invention;

[0024] Figure 3 This is the total ion current diagram of the coffee extract in Example 2 of the present invention. DETAILED DESCRIPTION

[0025] The present invention provides a method for preparing coffee extract for heat-not-burn cigarettes, comprising the following steps:

[0026] A) crushing the coffee beans and freezing them, and then spraying heated rice wine on the surface of the frozen coffee bean particles until the rice wine soaks the coffee beans;

[0027] B) covering the coffee bean particles soaked in yellow wine in step A) with gauze soaked in yellow wine, and fermenting at 35-45° C. for 2-5 days;

[0028] C) mixing the fermented coffee bean particles with 2 to 6 times the amount of acetic acid aqueous solution, performing flash extraction, and collecting the filtrate after the extraction is completed;

[0029] D) dehydrating and concentrating the filtrate to a relative density of 1.021 to 1.133 to obtain a coffee concentrate;

[0030] E) mixing the coffee concentrate with glycerol, and performing molecular distillation separation to obtain a molecular distillation light component, namely, coffee extract.

[0031] The invention firstly grinds coffee beans into particles with a particle size of 1 to 2 mm, and then freezes them to obtain frozen coffee bean particles for standby use.

[0032] In the present invention, the freezing temperature is preferably 0-4°C, such as 0°C, 1°C, 2°C, 3°C, 4°C, preferably a range value with any of the above values ​​as the upper or lower limit; the freezing time is preferably more than 24 hours.

[0033] After the frozen coffee bean particles are obtained, the method sprays the heated rice wine on the surface of the frozen coffee bean particles until the rice wine permeates the coffee bean particles.

[0034] In the present invention, the temperature of the heated rice wine is preferably 35-50°C, more preferably 40-45°C, such as 35°C, 40°C, 45°C, 50°C, preferably a range value with any of the above values ​​as the upper or lower limit; the present invention has no special restriction on the amount of the rice wine, as long as it can soak the coffee bean particles.

[0035] The yellow wine used in the present invention is a fermented wine made from rice, millet, corn, wheat, water and the like as main raw materials, and is brewed by adding koji and / or some enzyme preparations, yeast and other saccharifying and fermenting agents. The yellow wine has a strong aroma, sweet taste, and mellow flavor, and contains amino acids, polyphenols, sugars, polypeptides, organic acids and multiple vitamins, which are beneficial to improving the aroma quantity, aroma quality and taste characteristics of heat-not-burn cigarettes. At the same time, the unique strong and mellow aroma of the yellow wine has good harmony with the original aroma of tobacco, and can give the heat-not-burn cigarettes characteristic aroma and fragrance.

[0036] The present invention has no special restrictions on the type and source of yellow rice wine. In the present invention, Shaoxing yellow rice wine can be used. The alcohol content of the yellow rice wine is preferably 6% to 12%, more preferably 8 to 10%, such as 6%, 7%, 8%, 9%, 10%, 11%, 12%, preferably with the above arbitrary numerical value as the upper or lower limit of the range value. The alcohol content should not be too high, otherwise it will affect the activity of enzymes and microorganisms in the yellow rice wine, and will also have a certain impact on the existence state of chemical components such as amino acids, sugars, and organic acids in the solvent (for example, if the alcohol content is too high, it will cause the chemical structure functional groups to deform or shift, and some components will flocculate and precipitate, etc.), thereby affecting the quality and rate of the Maillard reaction. The alcohol content should not be too low, otherwise it is easy to ferment and deteriorate, affecting the appearance, aroma and intrinsic quality of the yellow rice wine.

[0037] The coffee bean particles soaked in the rice wine are spread on a sieve, covered with gauze soaked in the rice wine, and fermented.

[0038] In the present invention, the fermentation is to use enzymes, microorganisms, etc. in rice wine to enzymolyze and ferment coffee to generate new chemical components; at the same time, the amino acids, sugars, organic acids and other chemical components rich in rice wine can react with the chemical components in coffee to further produce aroma components, which is beneficial to improve the application effect of coffee extract in cigarettes. Therefore, the fermentation temperature is preferably 35-45°C, such as 35°C, 36°C, 37°C, 38°C, 39°C, 40°C, 41°C, 42°C, 43°C, 44°C, 45°C, preferably with any of the above values ​​as the upper or lower limit of the range value; the fermentation time is preferably 2-5 days, such as 2 days, 3 days, 4 days, 5 days, preferably with any of the above values ​​as the upper or lower limit of the range value.

[0039] The invention adds acetic acid aqueous solution 2 to 6 times of the weight of the fermented coffee bean particles, stirs and mixes evenly, performs flash rapid extraction, and after the extraction is completed, collects the filtrate and cools it to room temperature.

[0040] In the present invention, the mass concentration of the acetic acid aqueous solution is preferably 0.1-1.5%, more preferably 0.5-1%, such as 0.1%, 0.2%, 0.5%, 0.8%, 1%, 1.2%, 1.5%, preferably a range value with any of the above values ​​as the upper or lower limit. The mass of the acetic acid aqueous solution is preferably 2-6 times the weight of the fermented coffee beans, more preferably 3-5 times.

[0041] In the present invention, the temperature of the flash rapid extraction is preferably 35-50°C, more preferably 40-45°C, such as 35°C, 40°C, 45°C, 50°C, preferably a range value with any of the above values ​​as the upper or lower limit; the time of the flash rapid extraction is preferably 0.2-0.5 hours, more preferably 0.3-0.4 hours.

[0042] After obtaining the filtrate, the present invention preferably uses a reverse osmosis membrane to dehydrate the filtrate and concentrate it to a relative density of 1.021 to 1.133 to obtain a coffee concentrate.

[0043] Then, glycerin is added to the coffee concentrate and mixed evenly to obtain a molecular distillation pre-treatment liquid.

[0044] In the present invention, the mass of the glycerol is preferably 3-8% of the mass of the coffee concentrate, more preferably 4-7%, such as 3%, 4%, 5%, 6%, 7%, 8%, preferably a range value with any of the above values ​​as the upper or lower limit.

[0045] After obtaining the molecular distillation pretreatment liquid, the present invention performs molecular distillation separation on the molecular distillation pretreatment liquid to obtain a molecular distillation light component, namely, coffee extract.

[0046] In the present invention, the vacuum degree of the molecular distillation separation is preferably ≤1.6tor, the scraper speed is preferably 10-25r / min, more preferably 15-20r / min, such as 10r / min, 15r / min, 20r / min, 25r / min, preferably a range value with the above arbitrary numerical value as the upper or lower limit; the temperature of the molecular distillation separation is preferably 20-28°C, more preferably 22-26°C, such as 20°C, 21°C, 22°C, 23°C, 24°C, 25°C, 26°C, 27°C, 28°C, preferably a range value with the above arbitrary numerical value as the upper or lower limit; the distillation rate of the molecular distillation separation is preferably 0.5-1kg / h, such as 0.5kg / h, 0.6kg / h, 0.7kg / h, 0.8kg / h, 0.9kg / h, 1kg / h, preferably a range value with the above arbitrary numerical value as the upper or lower limit.

[0047] The present invention also provides a coffee extract, which is prepared according to the preparation method described above.

[0048] The present invention also provides an application of the coffee extract as described above in heat-not-burn cigarettes. The coffee extract of the present invention is used as a tobacco flavor in heat-not-burn cigarettes, and the added amount is preferably 0.05% to 0.1% of the mass of the shredded tobacco.

[0049] The invention provides a method for preparing coffee extract for heat-not-burn cigarettes, comprising the following steps: A) crushing coffee beans and freezing them, and then spraying heated rice wine on the surface of the frozen coffee bean particles until the rice wine soaks the coffee beans; B) covering the coffee bean particles soaked in the rice wine in step A) with gauze soaked in rice wine, and fermenting them at 35-45 DEG C for 2-5 days; C) mixing the fermented coffee bean particles with 2-6 times of acetic acid aqueous solution, performing flash rapid extraction, and collecting filtrate after the extraction; D) dehydrating and concentrating the filtrate to a relative density of 1.021-1.133 to obtain a coffee concentrate; E) mixing the coffee concentrate with glycerol, performing molecular distillation separation, and obtaining a molecular distillation light component, namely the coffee extract. This method is convenient, fast, energy-saving and environmentally friendly. It fully integrates the mellow aroma of rice wine with the original aroma of coffee. At the same time, the effective substances in rice wine are used to react with coffee, which further improves the aroma quality of coffee. The prepared coffee extract is used in heat-not-burn cigarettes, which can significantly improve the aroma quality, soften the smoke, increase the aroma of cigarettes, and give cigarettes a coffee flavor.

[0050] In order to further illustrate the present invention, a coffee extract for heat-not-burn cigarettes, a preparation method thereof and applications provided by the present invention are described in detail below in conjunction with embodiments, but it should not be construed as limiting the scope of protection of the present invention.

[0051] Embodiment 1:

[0052] (1) Grind the coffee beans into a particle size of 1 mm and freeze them in a refrigerator at 0°C for 28 h for later use.

[0053] (2) Spray a small amount of Shaoxing rice wine with an alcohol content of 8% heated to 45° C. onto the surface of the frozen coffee bean particles until the coffee bean particles are fully soaked.

[0054] (3) Spread the coffee bean particles soaked in rice wine on a sieve, cover them with gauze soaked in Shaoxing rice wine, and ferment them at 35°C for 3 days.

[0055] (4) Add 2.5 times the weight of acetic acid aqueous solution (mass fraction 0.5%) to the fermented coffee bean particles, stir and mix evenly, and perform flash extraction for 0.25 h at 35° C. After the extraction is completed, collect the filtrate and cool it to room temperature.

[0056] (5) The filtrate is dehydrated by a reverse osmosis membrane and concentrated to a relative density of 1.086 to obtain a coffee concentrate.

[0057] (6) Add 8% glycerol to the coffee concentrate and mix well to obtain a molecular distillation pretreatment liquid.

[0058] (7) The molecular distillation pretreatment liquid obtained in step (6) is subjected to molecular distillation separation, and the separation process parameters are: vacuum degree 1.2tor, scraper speed 12r / min, distillation temperature 22°C, and distillation speed 0.5Kg / h to obtain a molecular distillation light component, namely coffee extract.

[0059] Embodiment 2:

[0060] (1) Grind the coffee beans into a particle size of 1.8 mm and freeze them in a refrigerator at 2.5°C for 36 h for later use.

[0061] (2) Spray a small amount of Shaoxing rice wine with an alcohol content of 6.5% heated to 35° C. onto the surface of the frozen coffee bean particles until the coffee bean particles are fully soaked.

[0062] (3) Spread the coffee bean particles soaked in rice wine on a sieve, cover them with gauze soaked in Shaoxing rice wine, and ferment them at 45°C for 2 days.

[0063] (4) Add acetic acid aqueous solution (mass fraction 0.1%) twice the weight of the fermented coffee bean particles, stir and mix evenly, and perform flash extraction for 0.5 h at 40° C. After the extraction is completed, collect the filtrate and cool it to room temperature.

[0064] (5) The filtrate is dehydrated by a reverse osmosis membrane and concentrated to a relative density of 1.12 to obtain a coffee concentrate.

[0065] (6) Add 5.5% glycerol to the coffee concentrate and mix well to obtain a molecular distillation pretreatment liquid.

[0066] (7) The molecular distillation pretreatment liquid obtained in step (6) is subjected to molecular distillation separation, and the separation process parameters are: vacuum degree 1.0 tor, scraper speed 25 r / min, distillation temperature 28° C., and distillation speed 0.65 Kg / h to obtain a molecular distillation light component, namely coffee extract.

[0067] Embodiment 3:

[0068] (1) Grind the coffee beans into a particle size of 2 mm and place them in a refrigerator at 0°C for 30 h for later use.

[0069] (2) Spray a small amount of Shaoxing rice wine with an alcohol content of 12% heated to 50° C. onto the surface of the frozen coffee bean particles until the coffee bean particles are fully soaked.

[0070] (3) Spread the coffee bean particles soaked in rice wine on a sieve, cover them with gauze soaked in Shaoxing rice wine, and ferment them at 35°C for 5 days.

[0071] (4) Add 6 times the weight of acetic acid aqueous solution (mass fraction 0.45%) to the fermented coffee bean particles, stir and mix evenly, and perform flash extraction for 0.2 h at 50° C. After the extraction is completed, collect the filtrate and cool it to room temperature.

[0072] (5) The filtrate is dehydrated by a reverse osmosis membrane and concentrated to a relative density of 1.027 to obtain a coffee concentrate.

[0073] (6) Add 6% glycerol to the coffee concentrate and mix well to obtain a molecular distillation pretreatment liquid.

[0074] (7) The molecular distillation pretreatment liquid obtained in step (6) is subjected to molecular distillation separation, and the separation process parameters are: vacuum degree 1.55 tor, scraper speed 20 r / min, distillation temperature 24°C, and distillation speed 0.73 kg / h to obtain a molecular distillation light component, namely coffee extract.

[0075] Embodiment 4:

[0076] (1) Grind the coffee beans into a particle size of 1 mm and place them in a refrigerator at 4°C for 42 h for later use.

[0077] (2) Spray a small amount of Shaoxing rice wine with an alcohol content of 6% heated to 42° C. onto the surface of the frozen coffee bean particles until the coffee bean particles are fully soaked.

[0078] (3) Spread the coffee bean particles soaked in rice wine on a sieve, cover them with gauze soaked in Shaoxing rice wine, and ferment them at 38°C for 4 days.

[0079] (4) Add 3.2 times the weight of acetic acid aqueous solution (mass fraction 1.05%) to the fermented coffee bean particles, stir and mix evenly, and perform flash extraction for 0.4 h at 43° C. After the extraction is completed, collect the filtrate and cool it to room temperature.

[0080] (5) The filtrate is dehydrated by a reverse osmosis membrane and concentrated to a relative density of 1.096 to obtain a coffee concentrate.

[0081] (6) Add 4.5% glycerol to the coffee concentrate and mix well to obtain a molecular distillation pretreatment liquid.

[0082] (7) The molecular distillation pretreatment liquid obtained in step (6) is subjected to molecular distillation separation, and the separation process parameters are: vacuum degree 1.6 tor, scraper speed 10 r / min, distillation temperature 20° C., and distillation speed 0.5 kg / h to obtain a molecular distillation light component, namely coffee extract.

[0083] Embodiment 5:

[0084] (1) Grind the coffee beans into a particle size of 2 mm and place them in a refrigerator at 1°C for 30 h for later use.

[0085] (2) Spray a small amount of Shaoxing rice wine with an alcohol content of 9% heated to 48° C. onto the surface of the frozen coffee beans until the coffee beans are completely soaked.

[0086] (3) Spread the coffee bean particles soaked in rice wine on the sieve, cover them with gauze soaked in Shaoxing rice wine, and ferment them at 40°C for 2.5 days.

[0087] (4) Add 5.5 times the weight of acetic acid aqueous solution (mass fraction 0.1%) to the fermented coffee bean particles, stir and mix evenly, and perform flash extraction for 0.3 h at 37° C. After the extraction is completed, collect the filtrate and cool it to room temperature.

[0088] (5) The filtrate is dehydrated by a reverse osmosis membrane and concentrated to a relative density of 1.021 to obtain a coffee concentrate.

[0089] (6) Add 3% glycerol to the coffee concentrate and mix well to obtain a molecular distillation pretreatment liquid.

[0090] (7) The molecular distillation pretreatment liquid obtained in step (6) is subjected to molecular distillation separation, and the separation process parameters are: vacuum degree 0.8 tor, scraper speed 10 r / min, distillation temperature 26°C, and distillation speed 0.62 kg / h to obtain a molecular distillation light component, namely coffee extract.

[0091] The chemical components in the coffee bean particles, coffee concentrate and coffee extract prepared by the present invention were detected and analyzed by gas chromatography-mass spectrometry. Figures 1 to 3 As shown, Figure 1 is the total ion current diagram of coffee bean particles in Example 2, Figure 2 is the total ion current diagram of the coffee concentrate in Example 2, Figure 3 This is the total ion current diagram of the coffee extract in Example 2. The chromatogram is processed and analyzed by analysis software to obtain the data results of the types and relative percentages of the aroma components in the sample, as shown in Table 1.

[0092] Table 1 Relative contents of main aroma components in coffee bean particles, coffee concentrate and coffee extract

[0093]

[0094] Note: “--” means the detection value is below 0.1.

[0095] from Figure 1 , Figure 2 , Figure 3As shown in Table 1, after the coffee beans are processed by biological fermentation and molecular distillation technology, although the types of chemical components are reduced, the relative percentage of aroma chemical components is significantly increased. For example, the relative percentage of 3-methylbutyric acid, which can reduce oral irritation, is increased from 1.02% to 1.69%, the aroma-enhancing dihydro-2(3H)-furanone is increased from 6.36% to 8.15%, 2-acetylpyrrole and 3-ethyl-2,5-dimethylpyrazine are increased from 1.85% to 5.33%, 0.26% to 5.01%, 2-hydroxy-ethyl benzoate is increased from "not detected" to 13.25%, and caryophyllene is increased from "not detected" to 1.56%. The above chemical components have obvious aroma characteristics, which can significantly improve the aroma quality, soften and delicate smoke, increase the amount of cigarette aroma, and give cigarettes a coffee flavor. At the same time, the content of chemical components such as 4-methyl-3-heptanol, palmitic acid, and methyl docosanoate, which have little or poor effects on cigarettes, has been reduced.

[0096] Tobacco efficacy test

[0097] The coffee extracts prepared in Examples 1 to 5 were sprayed on shredded tobacco at a ratio of 0.075%, rolled into cigarettes, and blank cigarettes without the flavoring were used as control. Seven smoking testers were selected for smoking test. The results of the smoking test showed that the heat-not-burn cigarettes with the coffee extract prepared in the present invention had obvious aroma characteristics, could significantly improve the aroma quality, soften the smoke, increase the amount of cigarette aroma, and give the cigarettes a coffee flavor. The specific smoking test results are shown in Table 2.

[0098] Table 2 Suction effect table

[0099]

[0100] In the above smoking effect evaluation table, the better the aroma quality effect, the higher the score, with a full score of 18 points; the better the aroma quantity effect, the higher the score, with a full score of 15 points; the better the smoke state, the higher the score, with a full score of 10 points; the less impurities, the higher the score, with a full score of 12 points; the less irritation, the higher the score, with a full score of 20 points; the more comfortable the aftertaste, the higher the score, with a full score of 25 points, and the total full score is 100 points.

[0101] It can be seen from the above effect comparison table that after adding the five coffee extracts prepared in the present invention, the cigarette aroma characteristics are obvious, and the aroma quality can be significantly improved, the smoke is soft and delicate, the aroma amount of the cigarette is increased, and the cigarette is given a coffee flavor.

[0102] Comparative Example 1

[0103] In this comparative example 1, an ethanol solution with the same alcohol content as that in Example 4 was used as an extraction solvent to perform a rapid flash extraction on the coffee beans of the same mass as that in Example 4, and the parameters of the rapid flash extraction and dehydration concentration were the same as those in Example 4. The difference in chemical composition between the obtained coffee concentrate and the coffee concentrate prepared in Example 4 is shown in Table 3.

[0104] Table 3 Relative contents of main aroma components of coffee concentrate obtained in Example 4 and Comparative Example

[0105]

[0106] Note: “--” means the detection value is below 0.1.

[0107] As can be seen from Table 3, there are great differences in the types of chemical components and relative percentages between the coffee concentrate prepared with ethanol solution as the extraction solvent and the coffee concentrate prepared in Example 4. Among them, only 9 main chemical components were detected in the coffee concentrate prepared in Comparative Example 1, and the relative percentage of caffeine accounted for 43.03%; 12 main chemical components were detected in the coffee concentrate in Example 4, and the relative percentage of each component was basically balanced. The content of chemical components such as dihydro-2(3H)-furanone, 4-methyl-3-heptanol, and quinic acid in the coffee concentrate is significantly higher than that in the coffee concentrate in Comparative Example 1; 2-hydroxy-ethyl benzoate and caryophyllene were "not detected" in the coffee concentrate in Comparative Example 1, but had relatively high contents in the coffee concentrate in Example 4.

[0108] Comparative Example 2

[0109] The coffee concentrate was prepared according to the method in Example 4, except that in Comparative Example 2, the coffee beans were frozen without using rice wine fermentation, and steps (4) and (5) were directly performed to obtain the coffee concentrate. The difference in chemical composition between the coffee concentrate prepared in Comparative Example 2 without rice wine fermentation and the coffee concentrate prepared in Example 4 is shown in Table 4.

[0110] Table 4 Relative contents of main aroma components of coffee concentrate in comparative example 2 and coffee concentrate in example 4

[0111]

[0112] Note: “--” means the detection value is below 0.1.

[0113] As can be seen from Table 4, the coffee concentrate in Comparative Example 2 prepared without the fermentation process and the coffee concentrate prepared in Example 4 are basically similar in terms of chemical component types, but there are large differences in relative percentage content. Among them, only 15 main chemical components were detected in the coffee concentrate in Comparative Example 2, and 12 main chemical components were detected in the coffee concentrate in Example 4. The content of chemical components such as dihydro-2(3H)-furanone, 2-hydroxy-benzoic acid ethyl ester, caryophyllene, 4-methyl-3-heptanol, quinic acid, isooctyl laurate, and ethyl palmitate in the coffee concentrate in Example 4 is significantly higher than that in the coffee concentrate in Comparative Example 2.

[0114] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. Application of coffee extract in heat-not-burn cigarettes, wherein the coffee extract is prepared according to the following steps: A) grinding coffee beans into particles with a particle size of 1-2 mm, and then freezing them at 0-4°C for more than 24 hours to obtain frozen coffee bean particles, and then spraying rice wine at a temperature of 35-50°C on the surface of the frozen coffee bean particles until the rice wine soaks the coffee beans; The alcohol content of the rice wine is 6% to 12%; B) Covering the coffee bean particles soaked in rice wine in step A) with gauze soaked in rice wine, and fermenting at 35-45°C for 2-5 days; C) adding acetic acid aqueous solution 2 to 6 times the weight of the fermented coffee bean particles to mix, performing flash extraction, and collecting the filtrate after the extraction is completed; The mass fraction of the acetic acid aqueous solution is 0.1-1.5%; The temperature of the flash rapid extraction is 35-50° C., and the time of the flash rapid extraction is 0.2-0.5 hours; D) using a reverse osmosis membrane to dehydrate and concentrate the filtrate to a relative density of 1.021 to 1.133 to obtain a coffee concentrate; E) mixing the coffee concentrate with glycerol and performing molecular distillation separation to obtain a molecular distillation light component, namely, coffee extract; The mass of glycerin is 3-8% of the mass of the coffee concentrate; The vacuum degree of the molecular distillation separation is ≤1.6tor, the scraper speed is 10-25r / min, the distillation temperature is 20-28°C, and the distillation speed is 0.5-1kg / h.

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