Focal sweet cigarette flavor and its preparation method and application in cigarette flavoring

Abstract

The present application relates to the technical field of tobacco flavor, and particularly relates to a burnt sweet tobacco flavor, a preparation method thereof and application of the burnt sweet tobacco flavor in cigarette flavoring. The preparation method comprises the following steps: drying and crushing waste secondary burley tobacco leaves to obtain waste secondary burley tobacco leaf powder; mixing the waste secondary burley tobacco leaf powder, a reducing sugar and a solvent, and then performing hydrothermal reaction; performing solid-liquid separation on the mixture obtained through the hydrothermal reaction; concentrating the separated liquid through reduced pressure distillation to obtain a hydrothermal reaction concentrate; performing membrane separation treatment on the hydrothermal reaction concentrate, collecting a membrane separation permeate, and concentrating the membrane separation permeate through reduced pressure distillation to obtain two or more burnt sweet characteristic components; and mixing the burnt sweet characteristic components or mixing the hydrothermal reaction concentrate and the burnt sweet characteristic components to obtain the burnt sweet tobacco flavor. The method can realize resource recycling of the waste secondary burley tobacco leaves, and prepare the burnt sweet tobacco flavor which is in harmony with tobacco flavor and can significantly improve the sensory quality of cigarettes.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of tobacco flavor, in particular to a kind of caramel sweet tobacco flavor and its preparation method and application in cigarette flavoring. BACKGROUND

[0002] Tobacco flavor is an indispensable part of cigarette products, which plays an important role in flavoring, highlighting style characteristics and improving sensory quality. With the intensification of the diversification, individualization and quality of cigarette consumption, the demand for high-quality, style-oriented flavors in the cigarette industry is increasingly urgent. As one of the representative flavors of Chinese cigarettes, caramel sweet has the characteristics of roasting, caramel and sweet, and its source is mainly synthetic flavors and natural flavors. Compared with synthetic flavors, natural flavors have outstanding advantages such as natural harmony and rich aroma. Natural caramel sweet raw materials developed from natural products are favored in the tobacco industry, but some natural caramel sweet raw materials are limited in their application in cigarettes due to poor compatibility with tobacco aroma and other problems. SUMMARY

[0003] To solve or partially solve the problems in the related art, the present application provides a caramel sweet tobacco flavor and its preparation method and application in cigarette flavoring.

[0004] The present application provides a preparation method of a caramel sweet tobacco flavor, which comprises:

[0005] Step a), drying and crushing the waste low-grade burley tobacco leaves to obtain waste burley tobacco leaf powder;

[0006] Step b), mixing the waste burley tobacco leaf powder, reducing sugar and solvent, and then performing hydrothermal reaction, performing solid-liquid separation on the mixture obtained by hydrothermal reaction, and obtaining hydrothermal reaction concentrate by concentrating the separated liquid by reduced pressure distillation;

[0007] Step c), performing membrane separation treatment on the hydrothermal reaction concentrate, collecting the membrane separation permeate, and obtaining two or more caramel sweet characteristic components by concentrating the membrane separation permeate by reduced pressure distillation;

[0008] Step d), compounding the caramel sweet characteristic components, or compounding the hydrothermal reaction concentrate and the caramel sweet characteristic components, to obtain a caramel sweet tobacco flavor.

[0009] Further, the step c) is specifically:

[0010] An equal amount of the hydrothermal reaction treatment concentrate is subjected to membrane separation using membranes with large, medium and small pore sizes, respectively, and the permeate is collected and concentrated by distillation under reduced pressure to obtain a first, second and third caramelic sweet characteristic component; the large, medium and small pore sizes are 100KD-500KD, 30KD-100KD and 4KD-30KD, respectively.

[0011] Further, the step a) is specifically:

[0012] The waste secondary burley tobacco is subjected to hot air drying treatment after being stripped, the treatment temperature is 40-60 DEG C, the treatment time is 1.5-3.0h, and the waste secondary burley tobacco powder of 20-40 mesh is obtained after natural cooling and crushing.

[0013] Further, the reducing sugar in the step b) is a mixture of one or more of glucose, fructose and maltose.

[0014] Further, in the step b), the mass ratio of the waste secondary burley tobacco powder to the reducing sugar is (0.2-5):1, the solvent is water or a mixed solvent of water and propylene glycol, the content of propylene glycol in the mixed solvent is not more than 10%, and the mass / volume ratio of the total mass of the burley tobacco powder and the reducing sugar to the solvent is 1g:10-50mL.

[0015] Further, the temperature of the heat sealing reaction in the step b) is 120-180 DEG C, and the reaction time is 2.0-5.0h.

[0016] Further, the step b) further comprises the step of freeze-drying the hydrothermal reaction concentrate to obtain a solid hydrothermal product; the step c) further comprises the step of freeze-drying the caramelic sweet characteristic components to obtain solid caramelic sweet characteristic components; and the step d) is specifically: the solid caramelic sweet characteristic components are compounded; or the solid hydrothermal product and the solid caramelic sweet characteristic components are compounded to obtain a solid caramelic sweet tobacco flavor; or,

[0017] The step d) further comprises the step of freeze-drying the caramelic sweet tobacco flavor to obtain a solid caramelic sweet tobacco flavor.

[0018] The application also provides a caramelic sweet tobacco flavor prepared by the method according to any one of the above-mentioned methods.

[0019] The application also provides the application of the above-mentioned caramelic sweet tobacco flavor in cigarette flavoring.

[0020] Further, it is specifically:

[0021] The above-mentioned caramel cigarette flavor is dissolved in an ethanol solution, and then used in traditional cigarettes in a way of flavoring tobacco shreds, and the application ratio is 0.03% to 0.60% of the mass of the tobacco shreds; or,

[0022] The above-mentioned caramel cigarette flavor is prepared into flavored cigarette paper in a way of coating or homogenizing, and the application ratio of the solid caramel cigarette flavor is 5.0% to 10.0% of the mass of the cigarette paper.

[0023] The preparation method of the caramel cigarette flavor provided by the present application can have the following beneficial effects:

[0024] 1. The method uses discarded burley tobacco leaves as raw materials, and takes advantage of the characteristics of burley tobacco leaves, such as rich aroma and rich caramel flavor components, to prepare a tobacco flavor with caramel flavor; at the same time, the method can realize the resource recycling of discarded burley tobacco leaves, tap the use value of discarded burley tobacco leaves, and significantly improve the added value of discarded burley tobacco leaves. At the same time, the method can also enrich the resource library of caramel tobacco flavors, and to some extent, alleviate the contradiction between the high demand for high-quality caramel flavors for cigarette products and the low supply in the market.

[0025] 2. The introduction of reducing sugar in the preparation of raw materials and the use of hydrothermal synthesis process can balance the strength and reduce the irritation. On the other hand, the high temperature and high pressure reaction conditions of the hydrothermal reaction promote the rapid hydrolysis of cellulose and lignin in discarded burley tobacco leaves, destroy the cell wall material, and make the rich aroma and nitrogen source materials such as amino acids in burley tobacco leaves be released into the solvent rapidly and efficiently. The Maillard reaction between amino acids and reducing sugar generates more aroma substances. The efficient extraction of burley tobacco aroma substances and the Maillard reaction produce a caramel tobacco flavor with rich aroma substances. The flavor is in perfect harmony with tobacco aroma, and can highlight or give the cigarette product a caramel flavor, improve the aroma quality, increase the sweetness, increase the smoke concentration, and significantly improve the sensory quality of the cigarette.

[0026] 3. By further membrane separation treatment of the hydrothermal reaction concentrate, components with different caramel flavor characteristics can be obtained. The components with different caramel flavor characteristics can be combined, or the components with different caramel flavor characteristics can be combined with the hydrothermal reaction concentrate to adapt to different styles of cigarettes and improve the coordination.

[0027] It should be understood that the above general description and the following detailed description are only exemplary and explanatory, and cannot limit the present application. DETAILED DESCRIPTION

[0028] The technical solutions in the embodiments of the present application will be clearly and completely described below. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments of the present application, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of the present application.

[0029] The terms used in the present application are merely for the purpose of describing specific embodiments and are not intended to limit the present application. The singular forms "a", "said" and "the" used in the present application and the appended claims are also intended to include the plural forms unless the context clearly indicates otherwise. It should also be understood that the term "and / or" used herein means and includes any or all possible combinations of one or more associated listed items.

[0030] It should be understood that although the terms "first", "second", "third" and the like can be used in the present application to describe various information, these information should not be limited to these terms. These terms are only used to distinguish the same type of information from each other. For example, the first information can also be referred to as the second information, and similarly, the second information can also be referred to as the first information without departing from the scope of the present application. Therefore, the features defined with "first", "second" can explicitly or implicitly include one or more features. In the description of the present application, the meaning of "multiple" is two or more, unless otherwise specifically limited.

[0031] The planting area of the burley tobacco in China is about 40,000 hectares, mainly concentrated in Hubei, Yunnan, Chongqing and Sichuan, etc. The nitrogen content and total plant alkaloid content of the burley tobacco are relatively high. A large amount of waste burley tobacco will be generated in the process of harvesting, storage and processing in the tobacco field every year. The direct disposal methods such as discarding, burning and burying not only waste resources but also pollute the environment. The waste burley tobacco contains tobacco original aroma components. In order to realize the recycling of these aroma components and reduce resource waste, the related technologies mainly include the conventional methods such as organic solvent extraction, enzyme extraction and microwave / ultrasonic assisted extraction, which are mainly the diffusion and dissolution process of effective components, the system temperature is relatively low, and the generation of new aroma substances is relatively small. The present inventors consider using waste burley tobacco leaves as raw materials, extracting the caramel sweet aroma components, and cooperating with related processes to synthesize more new aroma components, so as to prepare a caramel sweet aroma tobacco flavor with good coordination.

[0032] The present application provides a preparation method of a caramel sweet aroma tobacco flavor, which comprises the following steps:

[0033] Step a), drying and crushing the waste burley tobacco leaves to obtain waste burley tobacco leaf powder;

[0034] Step b), after mixing the waste burley leaf powder, reducing sugar and solvent, carrying out hydrothermal reaction, carrying out solid-liquid separation on the mixture obtained by hydrothermal reaction, and carrying out vacuum distillation concentration on the separated liquid to obtain a hydrothermal reaction concentrate;

[0035] Step c), carrying out membrane separation treatment on the hydrothermal reaction concentrate, collecting the membrane separation permeate, and carrying out vacuum distillation concentration on the membrane separation permeate to obtain two or more than two caramelic sweet characteristic components;

[0036] Step d), blending the caramelic sweet characteristic components, or blending the hydrothermal reaction concentrate and the caramelic sweet characteristic components to obtain a caramelic sweet tobacco flavor.

[0037] The step a) is a step of pretreating waste burley leaf to obtain burley leaf powder. The burley leaf has rich aroma and rich caramelic sweet components. The caramelic sweet tobacco flavor prepared by using waste burley leaf as raw material can realize the resource reutilization of waste burley leaf. The waste burley leaf is processed into powder state, which is beneficial to improve the subsequent extraction efficiency. In order to fully exploit the use value of burley leaf resources, the waste burley leaf in this step includes low-grade leaf tobacco which is less available in cigarette formula, grade-out leaf tobacco which cannot be used in cigarette formula, and burley leaf fragments and tobacco dust generated in the process of cigarette production and processing. In order to improve the dissolution rate of flavor components and nitrogen source substances and reduce the interference of macromolecular substances such as cellulose and lignin, the waste burley leaf is preferably stemmed first in this step. Specifically, the waste burley leaf is stemmed and then subjected to hot air drying treatment at a temperature of 40-60°C for 1.5-3.0 h, and then crushed into 20-40 mesh waste burley leaf powder after natural cooling.

[0038] Although the burley leaf has good aroma, it has high nicotine content and thus has high strength. In addition, the burley leaf has less flavor components after being extracted according to the existing extraction method. In view of the above problems, the present inventors consider introducing reducing sugar in the extraction process. The added reducing sugar can balance the strength. At the same time, the high-temperature extraction method is adopted to promote the rapid and efficient dissolution of natural product effective components. At the same time, the high-temperature environment can also promote the Maillard reaction between the amino acids contained in the burley leaf and the reducing sugar to generate more flavor substances. The Maillard reaction product has the advantages of low flavor threshold and high safety as a natural flavor. The nitrogen-containing heterocyclic compounds and cyclic rare alcohol ketone compounds contained therein are the main contributors of roasting aroma, nutty aroma, caramelic aroma and sweet aroma, and can play a role in increasing aroma and reducing stimulation and improving aroma quality when used for cigarette flavoring.

[0039] The step b) is a step of hydrothermal reaction with the waste burley tobacco leaf powder and the reducing sugar as raw materials. In this step, the water in a subcritical state is used as the main solvent, and the cellulose and lignin of the burley tobacco leaf are rapidly hydrolyzed under high temperature and high pressure to destroy the cell wall material, so that the flavor substances and nitrogen source substances such as amino acids rich in the burley tobacco leaf are rapidly and efficiently released into the solvent to react with the reducing sugar to generate flavor substances such as pyrazine, ketone, alcohol and nitrogen-containing heterocyclic compounds. The generation amount of the Maillard reaction product can be increased by controlling the Maillard reaction conditions. The reducing sugar in this step is preferably a mixture of one or more of glucose, fructose and maltose, and more preferably a mixture of two or three reducing sugars. Further, the mass ratio of the waste burley tobacco leaf powder to the reducing sugar is (0.2-5):1, and more preferably (0.5-1):1; the solvent is water or a mixed solvent of water and propylene glycol. The addition of propylene glycol in the solvent can increase the boiling point to prevent the volatilization loss of the aroma components during the thermal reaction. In addition, propylene glycol can also act as a stabilizer to improve the stability of the entire flavor system during subsequent storage. The content of propylene glycol in the mixed solvent is not more than 10%. The mass / volume ratio of the total mass of the burley tobacco powder and the reducing sugar to the solvent is 1g:(10-50)mL, and more preferably 1g:11mL. The thermal reaction temperature in this step is preferably 120-180°C, and the reaction time is preferably 2.0-5.0h. More preferably, the reaction temperature is 120-160°C, and the reaction time is 3-3.5h.

[0040] After the thermal reaction, the mixture obtained by the reaction needs to be subjected to solid-liquid separation. The solid-liquid separation in this step can be carried out by high-speed centrifugation or vacuum filtration. After the solid-liquid separation, the separated liquid is subjected to concentration treatment by reduced pressure distillation to obtain a hydrothermal reaction concentrate. The hydrothermal reaction concentrate is subjected to membrane separation treatment according to step c) to obtain a caramel sweet characteristic component.

[0041] The step c) is a step of membrane separation treatment of the hydrothermal reaction concentrate. By using the membrane separation treatment, the impurities in the hydrothermal reaction concentrate can be removed, and components with different caramel sweet characteristics can be obtained to adapt to different styles of cigarettes and improve the coordination. Then, the caramel sweet characteristic components are combined according to step d), or the hydrothermal reaction concentrate is combined with the caramel sweet characteristic components to obtain a caramel sweet tobacco flavor.

[0042] The step is preferably adopted as follows: taking equal amounts of the hydrothermal reaction treatment concentrated solution, respectively adopting membranes with large, medium and small pore sizes for membrane separation, respectively collecting the permeate and performing vacuum concentration distillation to obtain a first caramelic sweet characteristic component, a second caramelic sweet characteristic component and a third caramelic sweet characteristic component; the large, medium and small pore sizes are respectively 100KD-500KD, 30KD-100KD and 4KD-30KD. Correspondingly, in the above step d), one or more of the above first caramelic sweet characteristic component, the second caramelic sweet characteristic component and the third caramelic sweet characteristic component are combined, or the hydrothermal reaction concentrated solution is combined with one or more of the above first caramelic sweet characteristic component, the second caramelic sweet characteristic component and the third caramelic sweet characteristic component to obtain a tobacco flavor with highlighted caramelic sweet characteristics.

[0043] In addition, in order to improve the storage stability of the above caramelic sweet tobacco flavor, the above method further preferably comprises a step of freeze-drying the material to obtain a solid material, which can be specifically as follows:

[0044] The above step b) further comprises a step of freeze-drying the hydrothermal reaction concentrate to obtain a solid hydrothermal product. Those skilled in the art can understand that, in order to improve work efficiency, a part of the hydrothermal reaction concentrate can be freeze-dried to obtain a solid hydrothermal product, and the other part of the hydrothermal reaction concentrate is processed according to the mode of step c); step c) further comprises a step of freeze-drying the caramelic sweet characteristic components respectively to obtain solid caramelic sweet characteristic components; step d) is specifically combining the solid caramelic sweet characteristic components; or combining the solid hydrothermal product and the solid caramelic sweet characteristic components to obtain a solid caramelic sweet tobacco flavor;

[0045] Alternatively, the above step d) further comprises a step of freeze-drying the caramelic sweet tobacco flavor to obtain a solid caramelic sweet tobacco flavor. The processing temperature of the above freeze-drying is preferably-120℃ to-80℃, and the processing pressure is preferably 0.05MPa to 0.1MPa.

[0046] As can be seen from the above, the preparation method of the caramelic sweet tobacco flavor provided by the embodiments of the present application has the following advantages:

[0047] 1. The method uses discarded burley tobacco leaves as raw materials, takes advantage of the characteristics of rich aroma and rich caramelic sweet components of burley tobacco leaves, and prepares a tobacco flavor with caramelic sweet characteristics. At the same time, the method can realize the resource recycling of discarded burley tobacco leaves, tap the use value of discarded burley tobacco leaves, and significantly improve the added value of discarded burley tobacco leaves. At the same time, the method can also enrich the resource library of caramelic sweet tobacco flavors, and to some extent, alleviate the contradiction between the high demand of cigarette products for high-quality caramelic sweet flavors and the low supply in the market.

[0048] 2. The introduction of reducing sugar in the preparation of raw materials and the use of hydrothermal synthesis process, on the one hand, can balance the strength and reduce the irritability; on the other hand, the high temperature and high pressure reaction conditions of the hydrothermal reaction promote the rapid hydrolysis of cellulose and lignin in the waste and low grade tobacco leaves, destroy the cell wall material, make the rich flavor substances and nitrogen source materials such as amino acids in the low grade tobacco leaves release into the solvent rapidly and efficiently, and the Maillard reaction occurs between the amino acids and the reducing sugar to generate more flavor substances. The efficient extraction of the flavor substances in the low grade tobacco and the Maillard reaction are superimposed, and the tobacco flavor with rich flavor substances is prepared. The tobacco flavor is in harmony with the tobacco aroma, and can highlight or give the tobacco product the characteristics of the caramel sweet smoke, improve the aroma quality, increase the sweet taste, increase the smoke concentration, and significantly improve the sensory quality of the tobacco.

[0049] 3. By further membrane separation treatment of the hydrothermal reaction concentrate, components with different caramel sweet smoke characteristics can be obtained, and the components with different caramel sweet smoke characteristics are matched or matched with the hydrothermal reaction concentrate to adapt to different styles of tobacco and improve the coordination.

[0050] Correspondingly, another embodiment of the present application also provides a caramel sweet smoke tobacco flavor prepared by the method of the foregoing embodiment, and the specific implementation is the same as the foregoing, and the corresponding also has the advantages described above, and the embodiment is not described here.

[0051] Another embodiment of the present application also provides a use of the above-mentioned caramel sweet smoke tobacco flavor in cigarette flavoring. The caramel sweet smoke tobacco flavor can be used in traditional cigarettes in the form of tobacco flavoring as follows:

[0052] The caramel sweet smoke tobacco flavor is dissolved in an ethanol solution, and is used in traditional cigarettes in the form of tobacco flavoring, and the application ratio is 0.03% to 0.60% of the mass of the tobacco.

[0053] The caramel sweet smoke tobacco flavor is prepared in the form of coated or homogenized cigarette paper, and the application ratio of the solid caramel sweet smoke tobacco flavor is 5.0% to 10.0% based on the mass of the cigarette paper.

[0054] The technical solutions of the present application are further described below in combination with specific embodiments:

[0055] Embodiment 1

[0056] (1) 200g of low grade tobacco leaves are taken, the stems are removed, hot air drying is performed at 40℃ for 2.0h, natural cooling is performed, and the plant is crushed by a crusher, and is passed through 20 mesh and 40 mesh sieves in sequence to prepare 20-40 mesh tobacco powder.

[0057] (2) Maltose, fructose and glucose are matched in a mass ratio of 3:1:1 to prepare a compound reducing sugar.

[0058] (3) Take 10 g of burley tobacco powder, 10 g of compound reducing sugar, 200 mL of purified water and 20 mL of propylene glycol, put them into a hot reaction kettle and mix them well. Set the reaction temperature to 135°C and treat for 3.5 h. After pressure relief, naturally cool, high-speed centrifugation, collect the supernatant, concentrate under reduced pressure, and obtain the hydrothermal reaction concentrate, which is divided into two parts, X11 and X12. Freeze-dry the hydrothermal reaction concentrate X11 at -100°C and 0.08 MPa to obtain solid hydrothermal reaction product Y1. Dissolve Y1 with ethanol and perform GC-MS analysis. The results show that the main components of Y1 are maltol, methylcyclopentenolone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 5-hydroxymethylfurfural and the like.

[0059] (4) Divide the hydrothermal reaction concentrate X12 into three equal parts, denoted as X121, X122 and X123. Use a 100KD ultrafiltration membrane to treat X121, collect the permeate, and denote it as Z11. The GC-MS analysis results of the Z11 permeate show that the content of the components in the permeate is: furfuryl alcohol (0.015 mg / mL), 3-methyl-1-butyramide (0.062 mg / mL), methylcyclopentenolone (0.52 mg / mL), dihydro-3-hydroxy-4,4-dimethyl-2(3H) furanone (0.39 mg / mL), 4-hydroxy-2,5-dimethyl-3(2H) furanone (0.16 mg / mL), 3-hydroxypyridine (0.26 mg / mL), 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (0.87 mg / mL), 3-hydroxy-6-methylpyridine (0.25 mg / mL) and the like.

[0060] Use a 30KD ultrafiltration membrane to treat X122, collect the permeate, and denote it as Z12. The GC-MS analysis results of the Z12 permeate show that the content of the components in the permeate is: 5-hydroxymethylfurfural (0.32 mg / mL), maltol (0.23 mg / mL), furfural (0.16 mg / mL), methylcyclopentenolone (0.69 mg / mL), 4-hydroxy-2,5-dimethyl-3(2H) furanone (0.18 mg / mL), 2-hydroxy-3-methylpyridine (0.31 mg / mL), 3,5-dihydroxy-2-methyl-4-pyran-4-one (0.016 mg / mL) and the like.

[0061] The X123 was subjected to membrane treatment using a 4KD ultrafiltration membrane, and the permeate was collected and denoted as Z13. GC-MS analysis of the permeate showed that the permeate contained the following components: furfural (0.33 mg / mL), levulinic acid (0.18 mg / mL), 3-hydroxypyridine (0.031 mg / mL), 5-hydroxymethylfurfural (0.45 mg / mL), maltol (0.51 mg / mL), 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (0.16 mg / mL), 6-ethyl-5,6-dihydropyran-2-one (0.29 mg / mL), methylcyclopentenolone (0.88 mg / mL), m-hydroxybenzoic acid (0.031 mg / mL), and the like.

[0062] The Z11, Z12, and Z13 were concentrated by vacuum distillation, and then freeze-dried at -100°C and 0.08 MPa to obtain the solid characteristic components T11, T12, and T13.

[0063] (5) The characteristic component T11 and the characteristic component T13 were mixed at a mass ratio of 4:1 to obtain a smoky sweet tobacco flavor A1. The hydrothermal reaction product Y1, the characteristic component T11, the characteristic component T12, and the characteristic component T13 were mixed at a mass ratio of 2:2:1:1 to obtain a smoky sweet tobacco flavor A2.

[0064] (6) The smoky sweet tobacco flavor A1 was weighed at a proportion of 0.05% of the mass of the cut tobacco, dissolved in a 70% ethanol solution, and uniformly sprayed onto fixed-formula cut tobacco to prepare a flavored cigarette sample A1.

[0065] (7) The smoky sweet tobacco flavor A2 was weighed at a proportion of 8.0% of the mass of the cigarette paper, and a flavored cigarette paper was prepared by coating the inner surface of the cigarette paper. Fixed-formula cut tobacco was used to prepare a flavored cigarette paper cigarette sample A2.

[0066] Example 2

[0067] (1) 200 g of burley tobacco chips were hot-air dried at 40°C for 2.0 h, naturally cooled, and ground by a plant grinder, and then passed through 20-mesh and 40-mesh sieves to obtain burley tobacco powder with a particle size of 20-40 mesh.

[0068] (2) 10 g of the burley tobacco powder, 20 g of maltose, 280 mL of purified water, and 20 mL of propylene glycol were placed in a hydrothermal reaction kettle and mixed. The reaction temperature was set to 160°C, and the mixture was treated for 3.0 h. After depressurization, the mixture was naturally cooled, and the supernatant was collected by high-speed centrifugation. The supernatant was concentrated by vacuum distillation to obtain a hydrothermal reaction concentrate, which was equally divided into two parts, denoted as X21 and X22. The hydrothermal reaction concentrate X21 was freeze-dried at -100°C and 0.08 MPa to obtain a solid hydrothermal reaction product Y2.

[0069] (3) The hydrothermal reaction concentrate X22 was divided into three equal parts, and was marked as X221, X222 and X223. The X221 was subjected to membrane treatment using a 300KD ultrafiltration membrane, and the permeate was collected and marked as Z21; the X222 was subjected to membrane treatment using a 50KD ultrafiltration membrane, and the permeate was collected and marked as Z22; the X223 was subjected to membrane treatment using an 8KD ultrafiltration membrane, and the permeate was collected and marked as Z23. The Z21, Z22 and Z23 were concentrated by vacuum distillation, and were subjected to freeze-drying treatment at -100℃ and 0.08MPa to obtain the solid characteristic components T21, T22 and T23.

[0070] (4) The characteristic component T21 and the characteristic component T23 were mixed at a mass ratio of 3:2 to obtain the smoke flavor B1 for smoky and sweet cigarettes; the hydrothermal reaction product Y2, the characteristic component T21 and the characteristic component T22 were mixed at a mass ratio of 4:2:1 to obtain the smoke flavor B2 for smoky and sweet cigarettes.

[0071] (5) The smoke flavor B1 for smoky and sweet cigarettes was weighed at a proportion of 0.05% of the mass of the cut tobacco, and was dissolved in a 70% ethanol solution to prepare a flavored cut tobacco sample B1.

[0072] (6) The smoke flavor B2 for smoky and sweet cigarettes was weighed at a proportion of 6.0% of the mass of the cigarette paper, and was used to prepare a flavored cigarette paper by coating the inner surface of the cigarette paper. The flavored cigarette paper was used to prepare a flavored cigarette sample B2.

[0073] Example 3

[0074] (1) 200g of waste secondary burley tobacco leaves were torn into pieces, and were dried by hot air at 40℃ for 2.0h. The dried tobacco leaves were naturally cooled, and were crushed by a plant crusher. The crushed tobacco leaves were passed through a 20-mesh sieve and a 40-mesh sieve in sequence to obtain burley tobacco powder with a particle size of 20-40 mesh.

[0075] (2) Maltose, fructose and glucose were mixed at a mass ratio of 1:1:1 to obtain a mixed reducing sugar.

[0076] (3) 10g of the burley tobacco powder, 15g of the mixed reducing sugar, 250mL of purified water and 20mL of propylene glycol were placed in a hydrothermal reactor, and were mixed uniformly. The reaction temperature was set to 120℃, and the mixture was treated for 3.5h. After pressure relief, the mixture was naturally cooled, and was subjected to high-speed centrifugation. The supernatant was collected, and was concentrated by vacuum distillation to obtain a hydrothermal reaction concentrate. The hydrothermal reaction concentrate was divided into two equal parts, and was marked as X31 and X32. The hydrothermal reaction concentrate X31 was subjected to freeze-drying treatment at -100℃ and 0.08MPa to obtain a solid hydrothermal reaction product Y3.

[0077] (4) The hydrothermal reaction concentrate X32 was divided into three equal parts, denoted as X321, X322, and X323. X321 was subjected to membrane treatment using a 500KD ultrafiltration membrane, and the permeate was collected and denoted as Z31; X322 was subjected to membrane treatment using a 60KD ultrafiltration membrane, and the permeate was collected and denoted as Z32; X323 was subjected to membrane treatment using a 10KD ultrafiltration membrane, and the permeate was collected and denoted as Z33. Z31, Z32, and Z33 were concentrated by vacuum distillation, and then freeze-dried at -100℃ and 0.08MPa to obtain solid characteristic components T31, T32, and T33.

[0078] (5) The characteristic component T32 and the characteristic component T33 were mixed at a mass ratio of 1:3 to obtain a smoke flavor C1 for smoky sweet cigarettes; the characteristic components T31, T32, and T33 were mixed at a mass ratio of 1:1:1 to obtain a smoke flavor C2 for smoky sweet cigarettes.

[0079]

Application effect evaluation of the smoky sweet smoke flavors prepared in Examples 1-3 in cigarettes

[0080] The blank control sample was prepared under the same conditions as the cigarette samples A1, B1, C1, A2, B2, and C2 except that the smoke flavors A1, B1, C1, A1, B1, C1, A2, B2 prepared in Examples 1-3 were not added.

[0081] An organoleptic evaluation group consisting of 7 professional judges was organized, and the cigarette samples A1, B1, C1, A2, B2, and C2 prepared in Examples 1-3 and the blank control sample were evaluated for aroma characteristics, smoke characteristics, and taste characteristics by a 9-point rating method according to YC / T 415-2011 “Tobacco Product Sensory Evaluation Method”. The evaluation results are shown in Table 1.

[0082] Table 1 Evaluation of the sensory effects of the smoky sweet smoke flavors prepared in Examples in cigarettes

[0083]

[0084]

[0085] Note: Each index score is 0-9, with a minimum score unit of 0.5.

[0086] It can be seen from the sensory evaluation results that: compared with the control sample, the aroma properties, smoke properties and taste properties of the cigarette samples A1, B1 and C1 prepared after adding flavor to the tobacco shreds are improved to different extents, wherein the aroma quality and aroma amount are obviously improved, the sweet returning feeling and smoke concentration are obviously increased, the irritation is reduced, and the smoke permeability and delicacy are improved to a certain extent. Among the seven judges, six judges think that: compared with the control sample, the cigarette samples A1, B1 and C1 have the outstanding characteristics of caramel sweet and are very harmonious with tobacco aroma; one judge thinks that: compared with the control sample, the cigarette samples A1, B1 and C1 have the characteristics of caramel sweet and are very harmonious with tobacco aroma, and have better smoke concentration and permeability.

[0087] The sensory quality of the cigarette samples A2, B2 and C2 added with the flavored cigarette paper is improved, wherein the aroma quality, aroma amount, sweet returning feeling and smoke concentration are obviously improved, and the irritation is slightly reduced. The improvement effect on the sensory quality is slightly different from that of the cigarette samples A1, B1 and C1 added with the tobacco shreds, but the judges unanimously think that: compared with the control sample, the caramel sweet characteristics of the cigarette samples A2, B2 and C2 can be obviously perceived, and the sensory quality of the cigarette samples A2, B2 and C2 is obviously better than that of the control sample.

[0088] In conclusion, the tobacco endogenous caramel sweet flavor prepared by the method of the present application is used in traditional cigarettes in the form of tobacco shred flavoring and cigarette paper flavoring, which can highlight or impart the caramel sweet flavor style characteristics of the cigarette product, obviously improve the aroma quality, increase the sweet returning feeling, increase the smoke concentration, reduce the irritation, significantly improve the overall smoking experience, impart or highlight the caramel sweet flavor style characteristics of the traditional cigarette product, increase the aroma and reduce the irritation, improve the quality and increase the sweetness, and improve the overall sensory quality of the cigarette product.

[0089] The above has described the embodiments of the present application, and the above description is exemplary, not exhaustive, and is not limited to the disclosed embodiments. Many modifications and changes are obvious to those skilled in the art without departing from the scope and spirit of the described embodiments. The selection of the terms used herein is intended to best explain the principles, practical application or improvement of the technology in the market of the embodiments, or to enable other ordinary skilled persons in the art to understand the embodiments disclosed herein.

Claims

1. A method for preparing a caramel-sweet cigarette flavoring, characterized in that, include: Step a) The waste burley tobacco leaves are dried and pulverized to obtain waste burley tobacco powder; Step b) The waste burley tobacco powder, reducing sugar and solvent are mixed and subjected to hydrothermal reaction. The mixture obtained from the hydrothermal reaction is subjected to solid-liquid separation. The separated liquid is concentrated by vacuum distillation to obtain hydrothermal reaction concentrate. The hydrothermal reaction temperature is 120℃~160℃ and the time is 3h~3.5h. Step c) Take equal amounts of the hydrothermal reaction concentrate and perform membrane separation using membranes with large, medium, and small pore sizes respectively. Collect the permeate and concentrate it under reduced pressure by distillation to obtain the first caramel aroma characteristic component, the second caramel aroma characteristic component, and the third caramel aroma characteristic component; the large, medium, and small pore sizes are 100 KD ~ 500 KD, 30 KD ~ 100 KD, and 4 KD ~ 30 KD respectively. Step d) Combining one or more of the first caramel sweet aroma characteristic component, the second caramel sweet aroma characteristic component, and the third caramel sweet aroma characteristic component, or combining the hydrothermal reaction concentrate with one or more of the above-mentioned first caramel sweet aroma characteristic component, the second caramel sweet aroma characteristic component, and the third caramel sweet aroma characteristic component, to obtain a tobacco flavoring with prominent caramel sweet aroma characteristics.

2. The preparation method according to claim 1, characterized in that, Step a) specifically refers to: After removing the stems from the waste burley tobacco leaves, they are dried with hot air at a temperature of 40℃~60℃ for 1.5 h~3.0 h. After natural cooling, they are pulverized into waste burley tobacco powder of 20~40 mesh.

3. The preparation method according to claim 1, characterized in that, The reducing sugar in step b) is one or more of glucose, fructose, and maltose, or a mixture thereof.

4. The preparation method according to claim 3, characterized in that, In step b), the mass ratio of the waste burley tobacco powder to the reducing sugar is (0.2~5):1; the solvent is water, or a mixture of water and propylene glycol, wherein the content of propylene glycol in the mixture does not exceed 10%; and the mass-volume ratio of the total mass of the waste burley tobacco powder and the reducing sugar to the solvent is 1g:10~50mL.

5. The preparation method according to claim 1, characterized in that, Step b) further includes freeze-drying the hydrothermal reaction concentrate to obtain a solid hydrothermal product; step c) further includes freeze-drying the caramel sweet aroma characteristic components separately to obtain solid caramel sweet aroma characteristic components; step d) specifically involves: combining the solid caramel sweet aroma characteristic components; or, combining the solid hydrothermal product and the solid caramel sweet aroma characteristic components to obtain a solid caramel sweet cigarette flavoring; or... Step d) further includes the step of freeze-drying the caramelized cigarette flavoring to obtain a solid caramelized cigarette flavoring.

6. A flavoring agent for caramel-sweet cigarettes, characterized in that, It is prepared according to the method described in any one of claims 1 to 5.

7. The use of the caramel-sweet cigarette flavoring as described in claim 6 in cigarette flavoring.

8. The application according to claim 7, characterized in that, Specifically: The caramel-sweet cigarette flavoring described in claim 6 is dissolved in an ethanol solution and then added to conventional cigarettes as a flavoring agent for tobacco shreds, with an application ratio of 0.03% to 0.60% of the tobacco shreds by weight; or, The flavoring agent for caramelized cigarettes as described in claim 6 is used to prepare flavored cigarette paper by coating or homogenization, wherein the proportion of solid flavoring agent for caramelized cigarettes applied is 5.0% to 10.0% based on the quality of the cigarette paper.

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