Flavoring for moistening and reducing stinging of tobacco, preparation method thereof, and application in flavoring of cigarettes

Abstract

The present invention relates to the technical field of tobacco flavorings, and in particular to a tobacco flavoring for moisturizing and reducing irritation, a preparation method thereof, and an application thereof in cigarette flavoring. The preparation method comprises: using a mixed powder of hawthorn powder and red date powder as a raw material to conduct a hydrothermal reaction, subjecting the mixture obtained after the reaction to solid-liquid separation, and concentrating the separated liquid under reduced pressure to obtain a hydrothermal reaction concentrate; using molecular distillation technology to grade the hydrothermal reaction concentrate into a light component and a heavy component; freeze-drying the heavy component to obtain a solid heavy component; using infrared cracking technology to thermally crack the solid heavy component, and using a cold trap to capture the thermal cracking product; combining the hydrothermal reaction concentrate, the light component, and the thermal cracking product to obtain a tobacco flavoring for moisturizing and reducing irritation. The method has low cost, and the aroma of the tobacco flavoring prepared is more natural and coordinated. It can be used to reduce the irritation and dryness of cigarette products, improve the sensory quality of cigarette products, and enrich the resources of functional natural aroma raw materials for tobacco.

Description

Technical Field

[0001] The present invention relates to the technical field of tobacco flavorings, in particular to a tobacco flavoring for increasing moisture and reducing sting, a preparation method thereof, and application in flavoring cigarettes. Background Art

[0002] Tobacco flavorings are a type of tobacco additive used to correct for leaf blend deficiencies, enhance cigarette style, and improve cigarette quality. Tobacco flavorings include both synthetic and natural flavorings. Compared to synthetic flavorings, natural flavorings offer unique advantages in terms of safety, balance, and richness. Smoke performance is a key indicator of cigarette quality, and increasing smoke smoothness and reducing smoke irritation contribute to improved smoke quality. However, most existing natural flavorings are made from expensive raw materials and have limited functionality. This leads to high raw material costs, limited or inadequate effects in improving smoothness and reducing quality. Summary of the Invention

[0003] In order to solve or partially solve the problems existing in the related art, the present invention provides a tobacco flavoring for increasing moistness and reducing sting, a preparation method thereof, and an application thereof in cigarette flavoring.

[0004] The present invention provides a method for preparing a tobacco flavoring for increasing moisture and reducing sting, which comprises:

[0005] Step a), performing a hydrothermal reaction on a mixed powder of hawthorn powder and red date powder as a raw material, performing solid-liquid separation on the mixture obtained after the reaction, and concentrating the separated liquid under reduced pressure to obtain a hydrothermal reaction concentrated liquid;

[0006] Step b), using molecular distillation technology to grade the hydrothermal reaction concentrate into light components and heavy components;

[0007] Step c), freeze-drying the heavy component to obtain a solid heavy component; thermally cracking the solid heavy component using infrared cracking technology, and capturing the thermal cracking product using a cold trap;

[0008] Step d) combining the hydrothermal reaction concentrate, the light component and the thermal cracking product to obtain a tobacco flavoring for moisturizing and reducing sting.

[0009] Furthermore, the solvent for the hydrothermal reaction in step a) is a mixed solvent of water and propylene glycol; the mixing volume ratio of water to propylene glycol in the mixed solvent is (2-19):1.

[0010] Furthermore, in step a), the mixing mass ratio of hawthorn powder to red date powder is (0.4-3):1; and the mass volume ratio of the mixed powder to the mixed solvent in the hydrothermal reaction is 1g:(5ml-30ml).

[0011] Furthermore, the reaction temperature of the hydrothermal reaction in step a) is 110° C. to 210° C., and the reaction time is 2.5 h to 8.0 h.

[0012] Furthermore, in step b), the conditions for the graded treatment of the hydrothermal reaction concentrated liquid using molecular distillation technology are: a vacuum degree of 20 Pa to 2 Pa, and a scraping speed of 160 r / min to 200 r / min.

[0013] Furthermore, in step c), the solid heavy component is thermally cracked using infrared cracking technology under the following conditions: the cracking atmosphere is an oxygen-free or oxygen-deficient nitrogen atmosphere, the cracking temperature is 200° C. to 450° C., and the cracking time is 3 to 15 minutes.

[0014] Furthermore, in the step d), the mass ratio of the hydrothermal reaction concentrate to the light component is (1.3-4):1, and the mass ratio of the light component to the thermal cracking product is (1-3):1.

[0015] Furthermore, the method further comprises: step e) freeze-drying the tobacco flavoring for moisturizing and reducing thorns to obtain a solid tobacco flavoring for moisturizing and reducing thorns.

[0016] The present invention also provides a tobacco flavoring for increasing moisture and reducing sting, which is prepared according to any one of the methods described above.

[0017] The present invention also provides a use of the above-mentioned tobacco flavoring for increasing moistness and reducing sting in flavoring cigarettes.

[0018] The method for preparing the tobacco flavoring for moisturizing and reducing sting provided by the present invention may have the following beneficial effects:

[0019] 1. The method for preparing tobacco flavoring provided by the present invention uses hawthorn and jujube as raw materials, and uses the two in combination, utilizing the glycine flavor characteristics of hawthorn to achieve a moisturizing effect, while using jujube in combination to enrich the tobacco aroma while reducing irritation, so that the flavoring can have both moisturizing and quality-reducing effects, and will not produce aroma suppression; in addition, the raw materials are easily available and have low cost, which is conducive to reducing the raw material cost of tobacco flavoring.

[0020] 2. The method for preparing tobacco flavoring provided by the present invention adopts a hydrothermal extraction method based on the characteristics of hawthorn and jujube, which can quickly and efficiently dissolve amino acids, sugars and flavor components in the raw materials; and obtain more flavor components through Maillard reaction, caramelization reaction, etc.; at the same time, it is also beneficial to improve the fusion between different flavor components, and the aroma is more natural and coordinated, thereby further enriching the tobacco aroma and making the aroma more natural and coordinated.

[0021] 3. The tobacco flavoring preparation method provided herein further fractionates the hot water hydration reaction concentrate to obtain a heavy fraction that is then subjected to infrared pyrolysis. Finally, the hot water hydration reaction concentrate, the light fraction, and the pyrolysis product are combined to produce a tobacco flavoring that specifically improves the dryness and smoothness of smoke. Experiments have demonstrated that this tobacco flavoring significantly improves the increased irritation and poor smoking experience caused by dryness in cigarette smoke. It can be used to reduce the irritation and dryness of cigarette products, improve the sensory quality of cigarette products, and enrich the resource of functional natural tobacco flavoring raw materials.

[0022] It is to be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] The above and other objects, features and advantages of the present invention will become more apparent through a more detailed description of exemplary embodiments of the present invention with reference to the accompanying drawings, wherein like reference numerals generally represent like components throughout the exemplary embodiments of the present invention.

[0024] Figure 1 This is the total ion flow diagram of the moisturizing and irritation-reducing tobacco flavoring A prepared in Example 1 of the present invention. DETAILED DESCRIPTION

[0025] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0026] The terms used in this invention are for the purpose of describing specific embodiments only and are not intended to limit the invention. The singular forms "a," "the," and "the" used in this invention and the appended claims are also intended to include plural forms unless the context clearly indicates otherwise. It should also be understood that the term "and / or" as used herein refers to and includes any or all possible combinations of one or more of the associated listed items.

[0027] It should be understood that although the terms "first", "second", "third", etc. may be used to describe various information in the present invention, such information should not be limited to these terms. These terms are only used to distinguish information of the same type from each other. For example, without departing from the scope of the present invention, the first information may also be referred to as the second information, and similarly, the second information may also be referred to as the first information. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of such features. In the description of the present invention, "plurality" means two or more, unless otherwise clearly and specifically defined.

[0028] The embodiment of the present invention provides a method for preparing a tobacco flavoring for increasing moisture and reducing sting, which comprises:

[0029] Step a), performing a hydrothermal reaction on a mixed powder of hawthorn powder and red date powder as a raw material, performing solid-liquid separation on the mixture obtained after the reaction, and concentrating the separated liquid under reduced pressure to obtain a hydrothermal reaction concentrated liquid;

[0030] Step b), using molecular distillation technology to grade the hydrothermal reaction concentrate into light components and heavy components;

[0031] Step c), freeze-drying the heavy component to obtain a solid heavy component; thermally cracking the solid heavy component using infrared cracking technology, and capturing the thermal cracking product using a cold trap;

[0032] Step d) combining the hydrothermal reaction concentrate, the light component and the thermal cracking product to obtain a tobacco flavoring for moisturizing and reducing sting.

[0033] The inventive concept of the method for preparing a tobacco flavoring for moisturizing and reducing stinging provided by the present invention is as follows:

[0034] Using a mixture of hawthorn and red dates, both medicinal and edible fruits, as raw material, the process utilizes the high temperature of a hydrothermal reaction and subcritical water to rapidly and efficiently dissolve amino acids, sugars, and flavor compounds. This process, combined with Maillard reaction, caramelization, and other thermal reactions, generates a rich array of flavor compounds. Molecular distillation and infrared pyrolysis techniques are then used to produce thermal cracking products of light and heavy components. Finally, the hydrothermal reaction products, light components, and heavy components are rationally combined to create a tobacco flavoring. This provides a flavoring resource to address the dryness of cigarette smoke, and offers a technical means to increase smoke moisture and reduce harshness, thereby improving cigarette product quality.

[0035] Step a) involves a hydrothermal reaction using hawthorn powder and jujube powder as raw materials. Hawthorn and jujube are both typical plants with medicinal and edible properties. Hawthorn and jujube contain relatively few volatile aroma components, and therefore have limited applications in tobacco. Their limited application is primarily in the form of extracts and tinctures. The preparation process primarily relies on organic solvent extraction, operating at relatively low temperatures and utilizing a diffusion-dissolution process based on concentration differences. The resulting extracts contain few aroma components and lack a distinct aroma. Hawthorn has a primarily sweet and sour flavor and is slightly warm in nature. The fruit pulp is rich in amino acids (approximately 2.4% of the total hawthorn content), fructose, and glucose (1.75-4.28%). The inventors first considered using hawthorn extract as a flavoring to enhance the moisturizing effect. Further research revealed that hawthorn extract, while enhancing the moisturizing effect, also has a certain aroma-reducing effect. The inventors further introduced jujube, which has a sweet and mild taste and can nourish the spleen and stomach, replenish qi and promote body fluid production, regulate the nutrient and defensive systems, and detoxify drugs. The introduction of jujube extract can enrich the smoke, reduce the aroma-suppressing effect of hawthorn extract on the smoke, and also has a pungent effect. Therefore, the inventors of this application considered combining hawthorn and jujube as raw materials, taking advantage of their sweet and sour aroma properties to achieve a moisturizing effect while enriching the smoke aroma and reducing irritation.

[0036] The inventors of this application further studied the properties of hawthorn and jujube and discovered that, while they contain very low levels of volatile components, both are rich in amino acids and reducing sugars, which provide the material basis for the formation of Maillard reaction products. The high levels of sugars in red dates also provide the material basis for caramelization reactions. Therefore, the inventors of this application further considered using a high-temperature method to extract the flavor components of hawthorn and jujube while simultaneously performing Maillard reactions and caramelization reactions to produce a richer variety of flavor components. This would yield a greater abundance of non-volatile flavor components at the expense of the extremely low levels of volatile flavor components.

[0037] Based on this, the inventors of this application further considered using hydrothermal extraction as an auxiliary method. Hydrothermal extraction, or hydrothermal reaction, refers to the synthesis performed by chemical reactions of substances in aqueous solutions in a closed reactor system at high temperature and high pressure. Currently, hydrothermal reactions are mostly used in material synthesis, biomass degradation, organic waste degradation, and other aspects. The advantages of using hydrothermal extraction for the preliminary extraction of hawthorn and jujube in the present invention are: the high temperature and high pressure environment of the hydrothermal reaction environment is conducive to rapid hydrolysis and cell wall breaking, so that the amino acids, sugars, and flavor components in hawthorn and jujube can be quickly and efficiently dissolved; the high temperature environment is conducive to the Maillard reaction, caramelization reaction, and other thermal reaction processes to generate rich flavor components; the high temperature environment also helps the flavor components in hawthorn and jujube to fully blend, making the aroma more natural. Therefore, in step a) of the present invention, hawthorn and jujube are used as raw materials and the hydrothermal extraction method is used, which can enable the amino acids, sugars, and flavor components in the raw materials to be quickly and efficiently dissolved; more flavor components are obtained through Maillard reaction, caramelization reaction, etc.; and it is also conducive to improving the fusion between different flavor components, making the aroma more natural and harmonious. As a preferred embodiment of this embodiment, the reaction temperature of the hydrothermal reaction in step a) is 110° C. to 210° C., and the reaction time is 2.5 h to 8.0 h. More preferably, the reaction temperature is 160° C. to 200° C., and the reaction time is 3.5 h to 4.5 h.

[0038] Processing hawthorn and jujube into powder prior to extraction can improve extraction efficiency. Jujubes can be ripe, fresh jujubes of various varieties and origins, with Xinjiang jujubes being preferred. Hawthorns can be ripe, fresh fruits of various varieties or origins, with sour hawthorns being preferred. As a preferred embodiment of this embodiment, to minimize the impact of other factors, such as pretreatments and preservatives, on the final tobacco flavoring, the hawthorn and jujube powders in step a) above are prepared as follows:

[0039] Ripe fresh fruits of hawthorn and jujube are respectively pitted and sliced, dried with hot air at 40°C for 2.0-4.0h, naturally cooled in a dryer and then crushed, the lower layer of powder is sieved through a 20-mesh sieve, and the upper layer of powder is sieved through a 60-mesh sieve to prepare 20-60 mesh hawthorn powder and red jujube powder, respectively.

[0040] The solvent for the hydrothermal reaction in step a) is preferably a mixed solvent of water and propylene glycol; in the heat-sealing reaction, if pure water is used as the solvent, the boiling point is low, and some flavor components are easily lost at this time; adding propylene glycol can increase the boiling point and prevent the volatilization loss of flavor components during the heat-sealing reaction; in addition, propylene glycol can also act as a stabilizer to improve the stability of the entire flavor system during subsequent storage. The mixing volume ratio of water and propylene glycol in the mixed solvent is preferably (2-19):1, more preferably (4-9):1. Furthermore, the mixing mass ratio of hawthorn powder to red date powder is (0.4-3):1; the mass volume ratio of the mixed powder to the mixed solvent in the hydrothermal reaction is 1g:(5ml-30ml). More preferably, the mixing mass ratio of hawthorn powder to red date powder is 1:1, and the mass volume ratio of the mixed powder to the mixed solvent is 1g:10ml.

[0041] After the hydrothermal reaction in step a) is completed, the resulting mixture needs to be subjected to solid-liquid separation, and the separated liquid obtained after separation is concentrated for later use. The solid-liquid separation method can be high-speed centrifugation or vacuum filtration. After filtration, the clear liquid is collected and concentrated by vacuum distillation to obtain a hydrothermal reaction concentrated liquid. A portion of the resulting hydrothermal reaction concentrated liquid is processed according to steps b) and c) to obtain thermal cracking products of light components and heavy components, and a portion is mixed with the thermal cracking products of the light components and heavy components according to step d).

[0042] Step b) involves fractionating the hydrothermal reaction concentrate into a light fraction and a heavy fraction. The light fraction primarily contains aroma components with a sweet, burnt aroma, such as 4-cyclopentene-1,3-dione, 2-hydroxy-2-cyclopentene-1-one, 5-methylfurfuryl alcohol, 5-methylfurfural, 2,4-dihydroxy-2,5-dimethyl-3(2H)-furan-3-one, and methylcyclopentenolone. The heavy fraction, in addition to a small amount of aroma components, also contains a significant amount of non-volatile components, such as glucose, fructose, sucrose, amino acids, malic acid, and citric acid. This step utilizes molecular distillation for fractionation, with the preferred processing conditions being a vacuum of 20 Pa to 2 Pa and a scraping speed of 160 to 200 r / min. The light fraction obtained in step b) is retained for future use, while the heavy fraction is further processed according to step c).

[0043] Step c) is the step of processing the heavy components into thermal cracking products. Specifically, a solid heavy component is first obtained by freeze drying, then the solid heavy component is thermally cracked using infrared cracking technology, and finally the thermal cracking products are captured in a cold trap. The purpose of freeze drying is to convert the fluid heavy component into a solid state to facilitate subsequent infrared cracking. Preferably, the freeze drying treatment temperature is -150 to -50°C, and the treatment pressure is 0.01 MPa to 0.3 MPa. The use of infrared cracking technology in this embodiment is beneficial for enhancing the richness of the cigarette aroma. Preferably, the thermal cracking conditions in this step are: the cracking atmosphere is an oxygen-free or oxygen-depleted nitrogen atmosphere, the cracking temperature is 200°C to 450°C, and the cracking time is 3 to 15 minutes. More preferably, the thermal cracking temperature is 300°C to 450°C, and the cracking time is 3 to 6 minutes. After thermal cracking, the thermal cracking products are captured in a cold trap. The capture conditions for the infrared thermal cracking products of the heavy component are preferably five-stage liquid nitrogen cold traps.

[0044] After the aforementioned steps, the hydrothermal reaction concentrate, the light component, and the thermal cracking products of the heavy component are obtained. Then, the three substances are combined according to step d) to obtain the tobacco flavoring for moisturizing and reducing sting of the present application. As a preferred embodiment of this embodiment, the mass ratio of the hydrothermal reaction concentrate to the light component is (1.3-4):1, and the mass ratio of the light component to the thermal cracking product is (1-3):1.

[0045] To improve the shelf life of the flavoring and / or facilitate flavoring the composite filter stick, the preparation method provided in this embodiment preferably further includes the following step: Step e) freeze-drying the tobacco flavoring to obtain a solid tobacco flavoring. Freeze-drying produces a solid tobacco flavoring, which minimizes damage to flavor components. The freeze-drying process is preferably performed at a temperature of -150°C to -50°C, and at a pressure of 0.01-0.3 MPa.

[0046] From the above, it can be seen that the method for preparing the tobacco flavoring for moisturizing and reducing stinging provided by the embodiment of the present invention has the following advantages:

[0047] 1. The method for preparing tobacco flavoring provided by the present invention uses hawthorn and jujube as raw materials, and uses the two in combination, utilizing the glycine flavor characteristics of hawthorn to achieve a moisturizing effect, while using jujube in combination to enrich the tobacco aroma while reducing irritation, so that the flavoring can have both moisturizing and quality-reducing effects, and will not produce aroma suppression; in addition, the raw materials are easily available and have low cost, which is conducive to reducing the raw material cost of tobacco flavoring.

[0048] 2. The method for preparing tobacco flavoring provided by the present invention adopts a hydrothermal extraction method based on the characteristics of hawthorn and jujube, which can quickly and efficiently dissolve amino acids, sugars and flavor components in the raw materials; and obtain more flavor components through Maillard reaction, caramelization reaction, etc.; at the same time, it is also beneficial to improve the fusion between different flavor components, and the aroma is more natural and coordinated, thereby further enriching the tobacco aroma and making the aroma more natural and coordinated.

[0049] 3. The tobacco flavoring preparation method provided herein further fractionates the hot water hydration reaction concentrate to obtain a heavy fraction that is then subjected to infrared pyrolysis. Finally, the hot water hydration reaction concentrate, the light fraction, and the pyrolysis product are combined to produce a tobacco flavoring that specifically improves the dryness and smoothness of smoke. Experiments have demonstrated that this tobacco flavoring significantly improves the increased irritation and poor smoking experience caused by dryness in cigarette smoke. It can be used to reduce the irritation and dryness of cigarette products, improve the sensory quality of cigarette products, and enrich the resource of functional natural tobacco flavoring raw materials.

[0050] Another embodiment of the present invention provides a tobacco flavoring for moisturizing and reducing stinging, which is prepared according to the method described in the above embodiment. Its specific implementation is the same as the above, and it also has the above-mentioned beneficial effects, which will not be repeated here.

[0051] Another embodiment of the present invention further provides an application of the aforementioned tobacco flavoring for moisturizing and reducing sting in cigarette flavoring. Specific application methods may be as follows:

[0052] The moisturizing and irritation-reducing tobacco flavoring prepared in the above embodiment is dissolved in an ethanol solution and then used in traditional cigarettes in the form of tobacco flavoring, with the application ratio being 0.5-5.0‰ of the tobacco weight; or

[0053] Solid-state flavorings for moistening and reducing irritation are used in traditional cigarettes in the form of flavoring with composite filter rods; specifically, the composite filter rod includes: a first bundle filter rod in contact with the cigarette, a middle cavity section, and a second bundle filter rod in contact with the mouth during inhalation, and the solid-state flavorings for moistening and reducing irritation are added to the middle cavity section; the length of the middle cavity section can be 1 / 10 to 1 / 3 of the total length of the composite filter rod, and the application ratio of the solid-state flavorings for moistening and reducing irritation is 5% to 20% of the mass of the tobacco.

[0054] The technical solution of the present invention will be further described below in conjunction with specific embodiments:

[0055] Example 1

[0056] (1) 300 g of Xinjiang red dates and 300 g of hawthorns from Hebei were taken, pitted, and the pulp was cut into pieces. The pieces were placed in an electric hot air drying oven at 40°C for 4.0 h, and then crushed with an ST-7 plant grinder. The pieces were sieved through a 20-mesh sieve and then a 60-mesh sieve to obtain red date powder and hawthorn powder, respectively.

[0057] (2) Take 50 g each of hawthorn powder and red date powder, add 900 mL of purified water and 100 mL of propylene glycol respectively, put them into a thermal reactor, stir and mix, and treat at 160°C for 3.0 h to obtain a hydrothermal reaction mixture;

[0058] (3) centrifuging the hydrothermal reaction mixture at 10,000 rpm, collecting the supernatant to obtain a hydrothermal reaction solution, and concentrating the solution by vacuum distillation to obtain a hydrothermal reaction concentrate;

[0059] (4) molecular distillation and fractionation of the hydrothermal reaction concentrate under the conditions of a vacuum degree of 15 Pa and a scraping speed of 180 r / min to collect light components and heavy components;

[0060] (5) The heavy component was freeze-dried at -120°C and 0.1 MPa to obtain a solid heavy component and a light component. 10 g of the solid heavy component was taken and cracked in a nitrogen atmosphere at 300°C for 5 min using infrared cracking technology. The thermal cracking products were captured using a five-stage liquid nitrogen cold trap;

[0061] (6) 2.0 g of the hydrothermal reaction concentrate, 0.5 g of the light component, and 0.5 g of the thermal cracking product of the heavy component were respectively combined to prepare a moisturizing and irritating tobacco flavor A; the total ion current diagram of the moisturizing and irritating tobacco flavor A is as follows: Figure 1 shown.

[0062] (7) Based on the mass of the tobacco cut, tobacco flavoring A was uniformly dispersed in a 70% ethanol solution at a mass ratio of 2.0‰ and applied to the formula tobacco cut by spraying to prepare cigarette sample A.

[0063] Example 2

[0064] (1) 300 g of Xinjiang red dates and 300 g of hawthorns from Hebei were taken, pitted, and the pulp was cut into pieces. The pieces were placed in an electric hot air drying oven at 40°C for 4.0 h, and then crushed with an ST-7 plant grinder. The pieces were sieved through a 20-mesh sieve and then a 60-mesh sieve to obtain red date powder and hawthorn powder, respectively.

[0065] (2) Take 50 g each of hawthorn powder and red date powder, add 800 mL of purified water and 200 mL of propylene glycol respectively, put them into a thermal reactor, stir and mix, and treat at 200 ° C for 3.5 h to obtain a hydrothermal reaction mixture;

[0066] (3) centrifuging the hydrothermal reaction mixture at 10,000 rpm, collecting the supernatant to obtain a hydrothermal reaction solution, and concentrating the solution by vacuum distillation to obtain a hydrothermal reaction concentrate;

[0067] (4) molecular distillation and fractionation of the hydrothermal reaction concentrate under the conditions of a vacuum degree of 10 Pa and a scraping speed of 180 r / min to collect light components and heavy components; freeze-drying the light components at -100° C. and 0.05 MPa to obtain a solid light component;

[0068] (5) The heavy component was freeze-dried at -100°C and 0.05 MPa to obtain a solid heavy component and a light component; 10 g of the solid heavy component was taken and cracked in a nitrogen atmosphere at 400°C for 3 min using infrared cracking technology, and the thermal cracking products were captured using a five-stage liquid nitrogen cold trap;

[0069] (6) 3.0 g of the hydrothermal reaction product, 1.5 g of the solid light component, and 0.5 g of the heavy component thermal cracking product were respectively combined to prepare a flavoring B for moisturizing and reducing stinging tobacco;

[0070] (7) Based on the mass of the cut tobacco, the tobacco flavoring B was evenly dispersed in a 70% ethanol solution at a mass ratio of 3.0‰ and applied to the formula cut tobacco by spraying to prepare cigarette sample B.

[0071] Example 3

[0072] (1) 300 g of Xinjiang red dates and 300 g of hawthorns from Hebei were taken, pitted, and the pulp was cut into pieces. The pieces were placed in an electric hot air drying oven at 40°C for 4.0 h, and then crushed with an ST-7 plant grinder. The pieces were sieved through a 20-mesh sieve and then a 60-mesh sieve to obtain red date powder and hawthorn powder, respectively.

[0073] (2) Take 50 g each of hawthorn powder and red date powder, add 800 mL of purified water and 200 mL of propylene glycol respectively, put them into a thermal reactor, stir and mix, and treat at 180°C for 4.5 h to obtain a hydrothermal reaction mixture;

[0074] (3) centrifuging the hydrothermal reaction mixture at 10,000 rpm, collecting the supernatant to obtain a hydrothermal reaction solution, and concentrating the solution by vacuum distillation to obtain a hydrothermal reaction concentrate;

[0075] (4) The hydrothermal reaction concentrate was molecularly distilled and graded under the conditions of a vacuum degree of 10 Pa and a scraping speed of 200 r / min to collect light components and heavy components.

[0076] (5) The heavy component was freeze-dried at -100°C and 0.05 MPa to obtain a solid heavy component and a light component; 10 g of the solid heavy component was taken and cracked in a nitrogen atmosphere at 350°C for 6 min using infrared cracking technology, and the thermal cracking products were captured using a five-stage liquid nitrogen cold trap;

[0077] (6) 3.0 g of the hydrothermal reaction product, 1.0 g of the light component, and 1.0 g of the thermal cracking product Z of the heavy component were respectively combined, and the combined flavor was freeze-dried at -100°C and 0.05 MPa to obtain a moisturizing and irritation-reducing solid tobacco flavor C;

[0078] (7) Based on the mass of the tobacco shreds, tobacco flavoring C was added to the middle cavity section of the multi-component composite filter rod at a mass ratio of 10%. The length of the cavity section was 5 mm. The two ends of the multi-component composite filter rod were made of polypropylene fiber bundles with the same length (10 mm) to make cigarette sample C.

[0079] [Evaluation of the application effect of spices prepared in Examples 1-3]

[0080] Blank control sample 1 and blank control sample 2 were prepared. Among them, blank control sample 1, except that the tobacco flavoring prepared in Examples 1 and 2 was not added, other conditions were consistent with cigarette samples A and B. Blank control sample 2, except that the tobacco flavoring prepared in Example 3 was not added, other conditions were consistent with cigarette sample C.

[0081] A sensory evaluation panel consisting of 15 professional judges was organized to evaluate the comfort characteristics and smoke characteristics of cigarette samples A, B, and C prepared in Examples 1-3 and blank control samples 1 and 2 with reference to YC / T 497-2014 "Sensory Evaluation Method for Chinese-Style Cigarettes". The evaluation results are shown in Table 1.

[0082] Table 1 Sensory evaluation of the spices prepared in the examples in cigarettes

[0083]

[0084]

[0085] Note: Each indicator is scored from 0 to 10. The higher the score of the comfort characteristic indicator, the less irritating or dry the smoke is, and the more comfortable the smoke is.

[0086] The sensory evaluation results show that compared with control sample 1, the comfort characteristic indicators of cigarette sample A and cigarette sample B are significantly improved, the dryness of the smoke is reduced, the irritation is reduced, and the smoking comfort is significantly improved; compared with control sample 2, the comfort characteristic indicators and smoke characteristic index scores of cigarette sample C are improved to varying degrees, especially the smoke dryness and irritation indicators, indicating that after adding the tobacco flavoring C prepared in Example 3 to the multi-component composite filter rod, the cigarette smoke has a significant effect of increasing moisture and reducing irritation, and the overall smoking comfort is improved.

[0087] In summary, the tobacco flavoring prepared by the method of the present invention is used in traditional cigarettes in the form of tobacco flavoring and multi-component composite filter rod flavoring, which has a significant effect on reducing the dryness of cigarette smoke and reducing oral / throat irritation, and can significantly improve the smoking comfort and experience. It can be used in traditional cigarette products to specifically improve the dryness of cigarette smoke, reduce irritation, and improve the sensory quality of cigarette products.

[0088] While various embodiments of the present invention have been described above, the above descriptions are intended to be illustrative, non-exhaustive, and not limited to the disclosed embodiments. Many modifications and variations will be apparent to those skilled in the art without departing from the scope and spirit of the described embodiments. The terminology used herein is selected to best explain the principles of the embodiments, their practical applications, or improvements to existing technologies, or to enable others skilled in the art to understand the embodiments disclosed herein.

Claims

1. A method for preparing a tobacco flavoring for moisturizing and reducing irritation, characterized in that: include: Step a), performing a hydrothermal reaction on a mixed powder of hawthorn powder and red date powder as a raw material, performing solid-liquid separation on the mixture obtained after the reaction, and concentrating the separated liquid under reduced pressure to obtain a hydrothermal reaction concentrated liquid; the solvent for the hydrothermal reaction is a mixed solvent of water and propylene glycol, wherein the mixed volume ratio of water to propylene glycol in the mixed solvent is (2-19):1; the mixed mass ratio of hawthorn powder to red date powder is (0.4-3):1; and the mass volume ratio of the mixed powder to the mixed solvent in the hydrothermal reaction is 1g:(5ml-30ml); Step b), using molecular distillation technology to grade the hydrothermal reaction concentrate into light components and heavy components; the conditions for the graded treatment are: vacuum degree of 20 Pa ~ 2 Pa, scraping speed of 160 r / min ~ 200 r / min; Step c), freeze-drying the heavy component to obtain a solid heavy component; The solid heavy component is thermally cracked by infrared cracking technology, and the thermal cracking products are captured by a cold trap; the thermal cracking conditions are: the cracking atmosphere is an oxygen-free or oxygen-deficient nitrogen atmosphere, the cracking temperature is 200° C. to 450° C., and the cracking time is 3 to 15 minutes; Step d), combining the hydrothermal reaction concentrate, the light component and the thermal cracking product to obtain a moisturizing and irritation-reducing tobacco flavor; the mass ratio of the hydrothermal reaction concentrate to the light component is (1.3-4):1, and the mass ratio of the light component to the thermal cracking product is (1-3):

1.

2. The preparation method according to claim 1, characterized in that The reaction temperature of the hydrothermal reaction in step a) is 110° C. to 210° C., and the reaction time is 2.5 h to 8.0 h.

3. The preparation method according to claim 1, characterized in that Also includes: Step e) freeze-drying the tobacco flavoring to obtain a solid tobacco flavoring.

4. A tobacco flavoring for increasing moisture and reducing sting, characterized in that: It is prepared according to the method according to any one of claims 1 to 3.

5. Use of the moisturizing and sting-reducing tobacco flavoring according to claim 4 in cigarette flavoring.

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