Cooked rice flavor cigarette material and its preparation method and application

Abstract

The present invention provides a method for preparing a cooked rice-flavored cigarette material. Compared with the prior art, the present invention maximizes the retention of the endogenous aroma components of the seven-leaf orchid plant by grinding it into powder and directly adding it to the slurry and coating liquid. The resulting cooked rice-flavored cigarette material can maximize the retention of the endogenous aroma components of the seven-leaf orchid. Furthermore, when blended into shredded cigarette tobacco in a certain proportion, the material imparts a natural and pleasant cooked rice aroma characteristic of the cigarette, which harmonizes well with the aroma of flue-cured tobacco, has low irritation, and a pleasant aftertaste. This method solves the problem of aroma loss caused by coating liquids obtained by conventional extraction methods, improves aroma quality, and not only satisfies consumers' physical satisfaction while smoking, but also provides them with a more pleasant and comfortable flavor experience, meeting their personalized and diverse needs.

Description

Technical Field

[0001] The invention belongs to the technical field of tobacco, and in particular relates to a cooked rice-flavored cigarette material and a preparation method and application thereof. Background Art

[0002] Pandanus amaryllifolius, also known as fragrant pandanus (Scientific name: Pandanus amaryllifolius Roxb.), is native to the Maluku Islands in Indonesia and is also cultivated in Hainan Province, my country. Its leaves exude a pleasant aroma of cooked rice and green leaves. Rich in nutrients such as vitamins, proteins, and trace elements, Pandanus amaryllifolius is widely used in the food, pharmaceutical, and cosmetic industries. In particular, the bioactive substances contained in Pandanus amaryllifolius, such as 2-acetyl-1-pyrroline, phytol, squalene, linoleic acid, and linolenic acid, possess excellent health benefits. Currently, research on Pandanus amaryllifolius mainly focuses on component analysis and toxicological studies, while research on its application in cigarettes is limited.

[0003] Providing flavor enjoyment is the core value of tobacco products, and good flavor performance is essential for achieving this core value. Amidst growing consumer concerns about tobacco and health and a growing demand for superior flavor, tobacco industry researchers are focusing on providing consumers with a more pleasurable and comfortable flavor experience, addressing their personalized and diverse needs, in addition to satisfying the physical gratification they experience while smoking. Methyleugenol, α-ionone, hydroxyacetone, neophytadiene, ethyl linoleate, ethyl palmitate, and 3-methyl-2(5H)-furanone, among other ingredients found in scutellaria baicalensis, are important aroma components in tobacco, blending the aroma of flue-cured tobacco while imparting a pleasant, cooked rice aroma. However, traditional solvent extraction of scutellaria baicalensis results in a significant loss of endogenous aroma components. Therefore, developing methods to maximize the preservation of scutellaria baicalensis's endogenous aroma components and enhance consumer flavor enjoyment has become a pressing challenge for those skilled in the art. Summary of the Invention

[0004] In view of this, the technical problem to be solved by the present invention is to provide a cooked rice flavor cigarette material and a preparation method and application thereof, wherein the cooked rice flavor cigarette material can retain the endogenous aroma components of the seven-leaf orchid plant to the greatest extent.

[0005] The present invention provides a method for preparing a cooked rice flavor cigarette material, comprising the following steps:

[0006] S1) extracting the herb with water and filtering to obtain an extract and a herb residue;

[0007] S2) pulping the Herba Cibotii residue to obtain a slurry; mixing the slurry with Herba Cibotii powder and then making a sheet to obtain a Herba Cibotii organic filler sheet base;

[0008] mixing the extract with superfine powder of Herba Citri Reticulatae to obtain a coating solution;

[0009] S3) coating the coating liquid on a seven-leaf orchid organic filler sheet base to obtain a cooked rice flavor cigarette material.

[0010] Preferably, the diameter of the seven-leaf orchid in step S1) is 2 to 3 cm; the solid-liquid ratio of the extraction is 1:(5 to 8); the extraction temperature is 60° C. to 80° C.; and the extraction time is 80 to 120 min.

[0011] Preferably, in step S2), the Herba Epimedii residue is mixed with wood pulp for pulping; the mass ratio of the Herba Epimedii residue to wood pulp is (60-80): (40-20).

[0012] Preferably, the particle size of the Herba Epimedii powder in step S2) is 40-60 meshes; and the mass ratio of the slurry to the Herba Epimedii powder is (85-95):(5-15).

[0013] Preferably, fillers and retention aids are added during the slurry preparation in step S2); the mass of the filler is 10% to 20% of the total mass of the slurry and the seven-leaf orchid powder; the mass of the retention aid is 0.05% to 0.5% of the total mass of the slurry and the seven-leaf orchid powder.

[0014] Preferably, the weight of the organic filler sheet in step S2) is 55-60 g / cm 2 .

[0015] Preferably, the extract is concentrated to 0.8-1.0 g / cm 3 A concentrated solution is obtained; the concentrated solution is mixed with the seven-leaf orchid ultrafine powder; the particle size of the seven-leaf orchid ultrafine powder is 800-1200 meshes; the mass ratio of the concentrated solution to the seven-leaf orchid ultrafine powder is (60-95): (40-5).

[0016] Preferably, the coating rate of the coating liquid on the seven-leaf orchid organic filler sheet base is 25% to 40%.

[0017] The present invention also provides a cooked rice flavor cigarette material prepared by the above preparation method.

[0018] The present invention also provides a cigarette comprising the cooked rice flavor cigarette material prepared by the above preparation method.

[0019] The invention provides a method for preparing a cooked rice flavored cigarette material, comprising the following steps: S1) extracting seven leaf vine with water, filtering the extract, and obtaining an extract and seven leaf vine residue; S2) pulping the seven leaf vine residue to obtain a slurry; mixing the slurry with seven leaf vine powder and then making sheets to obtain a seven leaf vine organic filler sheet base; mixing the extract with seven leaf vine ultrafine powder to obtain a coating liquid; and S3) coating the coating liquid on the seven leaf vine organic filler sheet base to obtain the cooked rice flavored cigarette material. Compared with the prior art, the present invention retains the endogenous aroma components of the seven-leaf orchid to the maximal extent by grinding the seven-leaf orchid plant and directly adding the powder into the slurry and the coating liquid, so that the obtained cooked rice-flavored cigarette material can retain the endogenous aroma components of the seven-leaf orchid to the maximal extent. At the same time, when it is blended into cigarette shreds in a certain proportion, it can give the cigarette a natural and pleasant characteristic aroma of cooked rice, which is well coordinated with the aroma of flue-cured tobacco, has little irritation, and a comfortable aftertaste. It solves the problem of aroma loss caused by the coating liquid obtained by conventional extraction methods, improves the aroma quality, and can satisfy consumers' physiological satisfaction when smoking, while allowing consumers to obtain more pleasant and comfortable flavor enjoyment, meeting their personalized and diversified needs. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 This is a schematic diagram of the preparation process of the cooked rice flavor cigarette material provided by the present invention. DETAILED DESCRIPTION

[0021] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described 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.

[0022] The invention provides a method for preparing a cooked rice flavored cigarette material, comprising the following steps: S1) extracting seven leaf vine with water, filtering the extract, and obtaining an extract and seven leaf vine residue; S2) pulping the seven leaf vine residue to obtain a slurry; mixing the slurry with seven leaf vine powder and then making sheets to obtain a seven leaf vine organic filler sheet base; mixing the extract with seven leaf vine ultrafine powder to obtain a coating liquid; and S3) coating the coating liquid on the seven leaf vine organic filler sheet base to obtain the cooked rice flavored cigarette material.

[0023] See also Figure 1 , Figure 1 This is a schematic diagram of the preparation process of the cooked rice flavor cigarette material provided by the present invention.

[0024] The present invention has no particular limitation on the sources of all raw materials, and any commercially available raw materials may be used.

[0025] After extracting the seven-leaf orchid with water, the extract is filtered to obtain an extract and a seven-leaf orchid residue; in the present invention, the seven-leaf orchid is preferably crushed before extraction; the diameter of the crushed seven-leaf orchid is preferably 2 to 3 cm; the solid-liquid ratio of the extraction is preferably 1:(5 to 8); in the embodiments provided by the present invention, the solid-liquid ratio of the extraction is specifically 1:5, 1:6 or 1:8; the extraction temperature is preferably 60°C to 80°C; the extraction time is preferably 80 to 120 min; in the embodiments provided by the present invention, the extraction time is specifically 80 min, 90 min or 120 min.

[0026] The seven-leaf orchid residue is pulped to obtain pulp; the seven-leaf orchid residue is preferably mixed with wood pulp for pulping; the mass ratio of the seven-leaf orchid residue to wood pulp is preferably (60-80): (40-20); in the embodiment provided by the present invention, the mass ratio of the seven-leaf orchid residue to wood pulp is specifically 60:40, 70:30 or 80:20; the beating degree of the pulping is preferably 40-70°SR, more preferably 40-60°SR; in the embodiment provided by the present invention, the beating degree of the pulping is specifically 40°SR, 50°SR or 60°SR.

[0027] The slurry is mixed with the seven-leaf orchid powder and then sheeted to obtain a seven-leaf orchid organic filler sheet base; the particle size of the seven-leaf orchid powder is preferably 40-60 mesh; the mass ratio of the slurry to the seven-leaf orchid powder is preferably (60-95): (40-5), more preferably (85-95): (15-5); in the embodiment provided by the present invention, the mass ratio of the slurry to the seven-leaf orchid powder is specifically 85:15, 90:10 or 95:5; fillers and retention aids are preferably added during the slurry mixing; the mass of the filler is preferably 10% to 20% of the total mass of the slurry and the seven-leaf orchid powder, more preferably The content of the filler is preferably 13% to 17%, and more preferably 15%; the type of the filler is any filler known to those skilled in the art, and is not particularly limited. In the present invention, light calcium carbonate is preferred; the mass of the retention agent is preferably 0.05% to 0.5% of the total mass of the slurry and the seven-leaf orchid powder, more preferably 0.08% to 0.2%, and more preferably 0.1%; the type of the retention agent is any retention agent known to those skilled in the art, and is not particularly limited. In the present invention, guar gum is preferred; the quantitative weight of the seven-leaf orchid organic filler sheet obtained after sheeting is preferably 55 to 60 g / cm 2 , more preferably 58 to 60 g / cm 2 .

[0028] The extract is mixed with the superfine powder of Herba Citri Reticulatae to obtain a coating solution; the extract is concentrated to 0.8-1.0 g / cm 3 A concentrated solution is obtained; in the embodiment provided by the present invention, the density of the concentrated solution is specifically 0.8g / cm 3, 0.9g / cm 3 or 1.0g / cm 3 ; The concentrated liquid is then mixed with the seven-leaf orchid ultrafine powder; the particle size of the seven-leaf orchid ultrafine powder is preferably 800-1200 mesh; in the embodiment provided by the present invention, the particle size of the seven-leaf orchid ultrafine powder is specifically 800 mesh, 1000 mesh or 1200 mesh; the mass ratio of the concentrated liquid to the seven-leaf orchid ultrafine powder is preferably (85-95): (5-15); in the embodiment provided by the present invention, the mass ratio of the concentrated liquid to the seven-leaf orchid ultrafine powder is specifically 85:15, 90:10 or 95:5.

[0029] The coating liquid is applied to a seven-leaf orchid organic filler substrate; the coating rate of the coating liquid on the seven-leaf orchid organic filler substrate is preferably 25% to 40%, more preferably 30% to 35%; in the embodiments provided by the present invention, the coating rate of the coating liquid on the seven-leaf orchid organic filler substrate is specifically 30%, 35%, 40% or 25%. In the present invention, the coating rate refers to the ratio of the coating amount (after correction) of the coating liquid applied to the average surface area or surface amount of the coating liquid when applied.

[0030] Finally, the material is preferably dried and shredded to obtain cooked rice-flavored cigarette material; the drying temperature is preferably 90° C. to 120° C.

[0031] The present invention grinds the seven-leaf orchid plant into powder and directly adds the powder into the slurry and the coating liquid to retain the endogenous aroma components of the seven-leaf orchid to the maximum extent, so that the obtained cooked rice-flavored cigarette material can retain the endogenous aroma components of the seven-leaf orchid to the maximum extent. At the same time, when the powder is blended into cigarette shreds in a certain proportion, the cigarette can be given a natural and pleasant characteristic aroma of cooked rice, which is well coordinated with the aroma of flue-cured tobacco, has little irritation, and has a comfortable aftertaste. The problem of aroma loss caused by the coating liquid obtained by the conventional extraction method is solved, the aroma quality is improved, and in addition to satisfying the physiological satisfaction obtained by consumers when smoking, the consumers can obtain more pleasant and comfortable flavor enjoyment, thereby meeting their personalized and diversified needs.

[0032] The present invention also provides a cooked rice flavor cigarette material prepared by the method.

[0033] The present invention also provides a cigarette comprising the cooked rice flavor cigarette material prepared by the above preparation method; the blending ratio of the cooked rice flavor cigarette material is 5% to 20%, more preferably 5% to 15%, and even more preferably 5% to 10%.

[0034] According to the present invention, cut tobacco is also included.

[0035] The cigarette provided by the present invention blends the cooked rice flavored cigarette material into cigarette shreds in a certain proportion, thereby giving the cigarette a natural and pleasant cooked rice flavor characteristic aroma, which is well coordinated with the aroma of flue-cured tobacco, has little irritation, and a comfortable aftertaste. At the same time, the problem of aroma loss caused by the coating liquid obtained by the conventional extraction method is solved.

[0036] To further illustrate the present invention, a cooked rice-flavored cigarette material, a preparation method thereof, and applications thereof are described in detail below in conjunction with examples.

[0037] The reagents used in the following examples are all commercially available.

[0038] Example 1

[0039] A method for preparing a cooked rice-flavored tobacco material and its application, the method is as follows:

[0040] (1) The dried raw materials of seven-leaf orchid were crushed into pieces of 2-3 cm in size, 80% of which were used for extraction, 10% of which were used for coarse grinding to 40 mesh, and 10% of which were used for ultrafine grinding to 800 mesh.

[0041] (2) The raw material prepared in step (1) was subjected to water extraction with a solid-liquid ratio of 1:5, an extraction temperature of 60°C, an extraction time of 80 min, and separated and concentrated to 0.80 g / cm 3 , to obtain the Herba Citri Reticulatae Concentrate.

[0042] (3) The residue after the extraction of the seven-leaf orchid in step (2) is mixed with wood pulp (rainbow fish coniferous wood pulp) to prepare pulp, the ratio of the residue to the wood pulp is 60:40, and the beating degree is 40°SR.

[0043] (4) The mixed slurry of step (3) and the coarsely ground powder of step (1) are mixed in a ratio of 85:15, and 15% of the total amount of light calcium carbonate and 1‰ of the total amount of retention aid (guar gum) are added to the slurry. The base is prepared according to the papermaking process, and the quantitative weight is 58g / cm 2 .

[0044] (5) The Herba Aesculapii concentrated solution prepared in step (2) and the Herba Aesculapii ultrafine powder prepared in step (1) are mixed evenly in a mass ratio of 85:15 and then coated on the sheet base prepared in step (4) at a coating rate of 30%. The mixture is dried (at a temperature of 90° C.) and cut into shreds (with a width of 0.8 mm) to prepare a cooked rice flavored tobacco material.

[0045] Example 2

[0046] A method for preparing a cooked rice-flavored tobacco material and its application, the method is as follows:

[0047] (1) The dried raw materials of seven-leaf orchid were crushed into pieces of 2-3 cm in size, 80% of which were used for extraction, 10% of which were used for coarse grinding to 50 mesh, and 10% of which were used for ultrafine grinding to 1000 mesh.

[0048] (2) The raw material prepared in step (1) was subjected to water extraction with a solid-liquid ratio of 1:6, an extraction temperature of 70°C, an extraction time of 90 min, and separated and concentrated to 0.90 g / cm 3 , to obtain the Herba Citri Reticulatae Concentrate.

[0049] (3) The residue after the extraction of the seven-leaf orchid in step (2) is mixed with wood pulp (rainbow fish coniferous wood pulp) to prepare pulp, the ratio of the residue to the wood pulp is 70:30, and the beating degree is 50°SR.

[0050] (4) The mixed slurry of step (3) and the coarsely ground powder of step (1) are mixed in a ratio of 90:10, and 15% of the total amount of light calcium carbonate and 1‰ of the total amount of retention aid (guar gum) are added to the slurry. The base is prepared according to the papermaking process, and the quantitative amount is 60g / cm 2 .

[0051] (5) The Herba Hemerocallis concentrated solution prepared in step (2) and the Herba Hemerocallis ultrafine powder prepared in step (1) are mixed evenly in a mass ratio of 90:10 and then coated on the sheet base prepared in step (4) at a coating rate of 35%. The mixture is dried (at a temperature of 100° C.) and cut into shreds (with a width of 0.9 mm) to prepare a cooked rice flavored tobacco material.

[0052] Example 3

[0053] A method for preparing a cooked rice-flavored tobacco material and its application, the method is as follows:

[0054] (1) The dried raw material of seven-leaf orchid is crushed into 2-3 cm in size, 80% of which is used for extraction, 10% is used for coarse grinding to 60 mesh, and 10% is used for ultrafine powdering to 1200 mesh.

[0055] (2) The raw material prepared in step (1) was subjected to water extraction with a solid-liquid ratio of 1:8, an extraction temperature of 80°C, an extraction time of 120 min, and separated and concentrated to 1.0 g / cm 3 , to obtain a concentrated solution.

[0056] (3) The residue after the extraction of the seven-leaf orchid in step (2) is mixed with wood pulp (rainbow fish coniferous wood pulp) to prepare pulp, the ratio of the residue to the wood pulp is 80:20, and the beating degree is 60°SR.

[0057] (4) The mixed slurry of step (3) and the coarsely ground powder of step (1) are mixed in a ratio of 95:5, and 15% of the total amount of light calcium carbonate and 1‰ of the total amount of retention aid (guar gum) are added to the slurry. The base is prepared according to the papermaking process, and the quantitative weight is 58g / cm 2 .

[0058] (5) The Herba Hemerocallis concentrated solution prepared in step (2) and the Herba Hemerocallis ultrafine powder prepared in step (1) are mixed uniformly in a mass ratio of 95:5 and then coated on the sheet base prepared in step (4) at a coating rate of 40%. The mixture is dried (at a temperature of 120° C.) and cut into shreds (with a width of 1.0 mm) to prepare a cooked rice flavored tobacco material.

[0059] The cooked rice-flavored tobacco material prepared above was cut into 0.9 mm shreds and blended into finished cigarette cut tobacco (a certain brand from Changbai Mountain) at a 5% blending ratio. Unblended cigarettes served as controls. The tobacco was then equilibrated in a constant temperature and humidity chamber for 24 hours before being produced. A sensory evaluation team of at least seven people was formed, randomly numbered, and the samples were evaluated in accordance with "GB5606.4-2005 Cigarettes, Part 4: Sensory Technical Requirements." The results are shown in Table 1.

[0060] Table 1 Sensory evaluation results of cooked rice flavor cigarettes after blending

[0061]

[0062] The results of smoking evaluation show that it can give cigarettes a natural and pleasant aroma of cooked rice, which is well coordinated with the aroma of flue-cured tobacco, has little irritation and a comfortable aftertaste.

[0063] Example 4

[0064] A method for preparing a cooked rice-flavored tobacco material and its application, the method is as follows:

[0065] (1) The dried raw materials of seven-leaf orchid were crushed into pieces of 2-3 cm in size, 80% of which were used for extraction, 10% of which were used for coarse grinding to 50 mesh, and 10% of which were used for ultrafine grinding to 1000 mesh.

[0066] (2) The raw material prepared in step (1) was subjected to water extraction with a solid-liquid ratio of 1:6, an extraction temperature of 80°C, an extraction time of 90 min, and separated and concentrated to 0.90 g / cm 3 , to obtain the Herba Citri Reticulatae Concentrate.

[0067] (3) The residue after the extraction of the seven-leaf orchid in step (2) is mixed with wood pulp (rainbow fish coniferous wood pulp) to prepare pulp, the ratio of the residue to the wood pulp is 70:30, and the beating degree is 50°SR.

[0068] (4) The mixed slurry of step (3) and the coarsely ground powder of step (1) are mixed in a ratio of 90:10, and 15% of the total amount of light calcium carbonate and 1‰ of the total amount of retention aid (guar gum) are added to the slurry. The base is prepared according to the papermaking process, and the quantitative amount is 60g / cm 2 .

[0069] (5) The Herba Hemerocallis concentrated solution prepared in step (2) and the Herba Hemerocallis ultrafine powder prepared in step (1) are mixed evenly in a mass ratio of 90:10 and then coated on the sheet base prepared in step (4) at a coating rate of 30%. The mixture is dried (at a temperature of 110° C.) and cut into shreds (with a width of 1.0 mm) to prepare a cooked rice flavored tobacco material.

[0070] The prepared cooked rice flavor tobacco material was cut into 0.9 mm shreds and mixed into finished cigarette shreds at a mixing ratio of 5%. The shredded tobacco was placed in a constant temperature and humidity chamber for 24 hours to prepare cigarettes.

[0071] Example 5

[0072] A method for preparing a cooked rice-flavored tobacco material and its application, the method is as follows:

[0073] (1) The dried raw materials of seven-leaf orchid were crushed into pieces of 2-3 cm in size, 80% of which were used for extraction, 10% of which were used for coarse grinding to 50 mesh, and 10% of which were used for ultrafine grinding to 1000 mesh.

[0074] (2) The raw material prepared in step (1) was subjected to water extraction with a solid-liquid ratio of 1:6, an extraction temperature of 60°C, an extraction time of 90 min, and separated and concentrated to 0.90 g / cm 3 , to obtain the Herba Citri Reticulatae Concentrate.

[0075] (3) The residue after the extraction of the seven-leaf orchid in step (2) is mixed with wood pulp (rainbow fish coniferous wood pulp) to prepare pulp, the ratio of the residue to the wood pulp is 70:30, and the beating degree is 50°SR.

[0076] (4) The mixed slurry of step (3) and the coarsely ground powder of step (1) are mixed in a ratio of 90:10, and 15% of the total amount of light calcium carbonate and 1‰ of the total amount of retention aid (guar gum) are added to the slurry. The base is prepared according to the papermaking process, and the quantitative weight is 58g / cm 2 .

[0077] (5) The Herba Hemerocallis concentrated solution prepared in step (2) and the Herba Hemerocallis ultrafine powder prepared in step (1) are mixed evenly in a mass ratio of 90:10 and then coated on the sheet base prepared in step (4) at a coating rate of 25%. The mixture is dried (at a temperature of 100° C.) and cut into shreds (with a width of 0.8 mm) to prepare a cooked rice flavored tobacco material.

[0078] The prepared cooked rice flavor tobacco material was cut into 0.9 mm shreds and blended into finished cigarette shreds at a blending ratio of 10%. The shredded tobacco was placed in a constant temperature and humidity chamber for 24 hours to prepare cigarettes.

[0079] Example 6

[0080] A method for preparing a cooked rice-flavored tobacco material and its application, the method is as follows:

[0081] (1) The dried raw materials of seven-leaf orchid were crushed into pieces of 2-3 cm in size, 80% of which were used for extraction, 10% of which were used for coarse grinding to 50 mesh, and 10% of which were used for ultrafine grinding to 1000 mesh.

[0082] (2) The raw material prepared in step (1) was subjected to water extraction with a solid-liquid ratio of 1:6, an extraction temperature of 80°C, an extraction time of 90 min, and separated and concentrated to 0.90 g / cm 3 , to obtain the Herba Citri Reticulatae Concentrate.

[0083] (3) The residue after the extraction of the seven-leaf orchid in step (2) is mixed with wood pulp (rainbow fish coniferous wood pulp) to prepare pulp, the ratio of the residue to the wood pulp is 70:30, and the beating degree is 50°SR.

[0084] (4) The mixed slurry of step (3) and the coarsely ground powder of step (1) are mixed in a ratio of 90:10, and 15% of the total amount of light calcium carbonate and 1‰ of the total amount of retention aid (guar gum) are added to the slurry. The base is prepared according to the papermaking process, and the quantitative weight is 58g / cm 2 .

[0085] (5) The Herba Lycopersicon esculentum concentrate prepared in step (2) and the Herba Lycopersicon esculentum ultrafine powder prepared in step (1) are mixed evenly in a mass ratio of 90:10 and then coated on the sheet base prepared in step (4) at a coating rate of 35%. The mixture is dried (at a temperature of 120° C.) and cut into shreds (with a width of 1.0 mm) to prepare a cooked rice flavored tobacco material.

[0086] The prepared cooked rice-flavored tobacco material was cut into 0.9 mm shreds and blended into finished cigarette shreds (a certain brand of cigarettes from Changbai Mountain) in an external blending manner at a blending ratio of 20%. Cigarettes not blended were used as control samples. The materials were placed in a constant temperature and humidity chamber for 24 hours and then made into cigarettes.

[0087] The balanced cigarettes were randomly numbered and a sensory evaluation team of at least seven people was formed to conduct a sensory evaluation in accordance with GB5606.4-2005 Cigarettes Part 4: Sensory Technical Requirements. The results are shown in Table 2.

[0088] Table 2 Sensory evaluation results of cooked rice flavor cigarettes with different blending ratios

[0089]

[0090] The results of smoking evaluation show that a blending ratio of 10% is an ideal ratio, which can give the cigarette a natural and pleasant aroma of cooked rice, which is well coordinated with the aroma of flue-cured tobacco, has little irritation, and has a comfortable aftertaste.

[0091] The aroma components in the smoke particulate matter of cigarettes with different blending ratios were analyzed, and the unblended cigarettes were used as the control sample. The test results are shown in Table 3.

[0092] Table 3 Content of aroma components in smoke particulate matter (unit: μg / cigarette)

[0093]

[0094]

[0095] After the above tobacco materials were blended, the aroma component content in the particulate matter of the mainstream cigarette smoke was significantly increased compared with the control sample. As the blending ratio increased, the aroma component content in the particulate matter of the mainstream cigarette smoke increased, but the difference in content between Example 5 and Example 6 was not obvious.

Claims

1. A method for preparing a cooked rice flavor cigarette material, characterized in that: The following steps are involved: S1) extracting the herb with water and filtering to obtain an extract and a herb residue; S2) pulping the Herba Cibotii residue to obtain a slurry; mixing the slurry with Herba Cibotii powder and then making a sheet to obtain a Herba Cibotii organic filler sheet base; mixing the extract with superfine powder of Herba Citri Reticulatae to obtain a coating solution; S3) coating the coating liquid on a seven-leaf orchid organic filler sheet base to obtain a cooked rice flavor cigarette material; In step S1), the diameter of the seven-leaf orchid is 2 to 3 cm; the solid-liquid ratio of the extraction is 1:(5 to 8); the extraction temperature is 60° C. to 80° C.; and the extraction time is 80 to 120 minutes; In step S2), the Herba Lycopersicon esculentum residue is mixed with wood pulp for pulping; the mass ratio of the Herba Lycopersicon esculentum residue to wood pulp is (60-80): (40-20); The particle size of the Herba Lycopersicon esculentum powder in step S2) is 40-60 mesh; the mass ratio of the slurry to the Herba Lycopersicon esculentum powder is (85-95): (5-15); In the step S2), fillers and retention aids are also added during the slurry preparation; the mass of the filler is 10% to 20% of the total mass of the slurry and the seven-leaf orchid powder; the mass of the retention aid is 0.05% to 0.5% of the total mass of the slurry and the seven-leaf orchid powder; The extract is concentrated to 0.8-1.0 g / cm 3 A concentrated solution is obtained; the concentrated solution is mixed with the seven-leaf orchid ultrafine powder; the particle size of the seven-leaf orchid ultrafine powder is 800-1200 meshes; the mass ratio of the concentrated solution to the seven-leaf orchid ultrafine powder is (60-95): (40-5).

2. The preparation method according to claim 1, characterized in that The quantitative amount of the organic filler sheet of the seven-leaf orchid in step S2) is 55-60 g / cm 2 .

3. The preparation method according to claim 1, characterized in that The coating rate of the coating liquid on the seven-leaf orchid organic filler sheet base is 25% to 40%.

4. A cooked rice flavored cigarette material prepared by the method according to any one of claims 1 to 3.

5. A cigarette, characterized in that: The invention comprises a cooked rice-flavored cigarette material prepared by the preparation method according to any one of claims 1 to 3.

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