A method for preparing a reconstituted tobacco leaf having a spicy and a sour-sweet taste impression

Abstract

The application belongs to the technical field of reconstituted tobacco, and particularly relates to a preparation method of reconstituted tobacco with pungent and sour-sweet taste. The preparation method comprises the following steps: (1) screening and assembling pungent ultrafine powder modules, sour-sweet ultrafine powder modules and volatile pungent-sour-sweet flavor modules, and preparing pungent-sour-sweet ultrafine powder module extract; (2) in the preparation of coating liquid, the pungent ultrafine powder modules, the sour-sweet ultrafine powder modules and the pungent-sour-sweet ultrafine powder module extract are added, and the volatile pungent-sour-sweet flavor modules are added by spraying. Through the classification and combination of the above-mentioned solid flavor, liquid flavor and volatile flavor, the reconstituted tobacco with pungent and sour-sweet taste is developed, the flavor-carrying and taste-carrying functions of the reconstituted tobacco are highlighted, and the functionality of the reconstituted tobacco is improved.

Description

Technical Field

[0001] This invention belongs to the field of reconstituted tobacco technology, specifically relating to a method for preparing reconstituted tobacco with a spicy and sweet-sour taste. Background Technology

[0002] Currently, reconstituted tobacco produced through papermaking has evolved from its initial primary functions as a waste tobacco material and filler to becoming an important raw material unit that also reduces harm and tar content and shapes the style characteristics of cigarettes. To highlight the aroma and flavor-carrying functions of reconstituted tobacco and enhance its support for cigarette style characteristics, the development of flavor-functional reconstituted tobacco has been a research hotspot.

[0003] Spices, including cinnamon, star anise, cloves, nutmeg, and coriander, are aromatic compounds and are one of the 15 important aroma indicators in the "Sensory Evaluation Method for Chinese Cigarette Style." Research on the application of spices in cigarette products mainly focuses on the development of flavorings and fragrances and tobacco materials. However, during the processing of reconstituted tobacco, the material undergoes a solid-liquid transition, and the processing temperature and humidity are relatively high, making it easy for volatile substances in spices to be lost, thus affecting their application in reconstituted tobacco. To address these issues, this invention is proposed. Summary of the Invention

[0004] The ingenuity of this invention lies in the design of an ultrafine powder and extract combination of a spice module and a sweet and sour module. By using a solid-liquid coupling addition method and a process of loading volatile spice modules with plant polysaccharides (tamarind polysaccharides) at the back end, a reconstituted tobacco leaf with a spicy and sweet and sour taste is developed.

[0005] A method for preparing reconstituted tobacco leaves with a spicy and sweet-sour flavor, the method comprising the following steps:

[0006] Extracts from the spicy ultrafine powder module, the sweet and sour ultrafine powder module, and the spicy-sweet and sour ultrafine powder module were added to the coating solution.

[0007] After the reconstituted tobacco drying process, a volatile spicy-sweet flavoring module is sprayed on.

[0008] The preparation method of the spicy-sweet and sour ultrafine powder module extract is as follows:

[0009] The pungent ultrafine powder module and the sweet and sour ultrafine powder module are mixed and extracted at a mass ratio of 1:(2-4), the extraction temperature is 90-120℃, the extraction time is 40-90min, the extract is centrifuged, and then the centrifuged extract is allowed to stand and separate into layers. The upper liquid is taken and concentrated to obtain the pungent-sweet and sour ultrafine powder module extract.

[0010] The volatile spicy-sweet flavor module comprises the following components by weight:

[0011] 5-10 parts fennel essential oil, 5-10 parts star anise extract, 5-20 parts jujube extract, 5-20 parts plum extract, and 40-60 parts tamarind polysaccharide.

[0012] Preferably, the spice ultrafine powder module comprises the following components in parts by weight:

[0013] (1) Fennel seeds: 10-30 parts;

[0014] (2) Star anise: 20-40 portions

[0015] (3) Cinnamon: 5-20 parts

[0016] (4) Cloves: 5-15 parts

[0017] (5) Cinnamon: 5-15 parts

[0018] (6) Purple cardamom: 5-15 parts.

[0019] Preferably, the sweet and sour ultrafine powder module comprises the following components in parts by weight:

[0020] (1) Dried plum: 15-50 servings;

[0021] (2) Green plums: 10-20 portions;

[0022] (3) Prunes: 5-15 servings;

[0023] (4) Jujubes: 15-40 servings.

[0024] Preferably, the method for adding the extracts of the spicy ultrafine powder module, the sweet and sour ultrafine powder module, and the spicy-sweet and sour ultrafine powder module to the coating solution is as follows:

[0025] The spicy ultrafine powder module and the sweet and sour ultrafine powder module are combined and mixed at 2%-5% and 4%-7% of the oven-dry weight of the production feed, respectively, to obtain ultrafine powder. The ultrafine powder is then mixed with water at a mass ratio of 1:7 to form an ultrafine powder slurry, which is then added to the coating liquid.

[0026] The extract of the spicy-sweet and sour ultrafine powder module is added to the coating solution at 3%-10% of the oven-dry weight of the raw materials.

[0027] Preferably, each component in the spicy ultrafine powder module and the sweet and sour ultrafine powder module is a powder with a mesh size of 200-500.

[0028] The specific method for spraying the volatile spicy-sweet and sour flavor module after the reconstituted tobacco drying process is as follows:

[0029] The prepared volatile spicy-sweet aroma module is diluted with water at a mass ratio of 1:(1-3), mixed thoroughly, and stored at a constant temperature of 45℃. During spraying, the viscosity of the spray solution should not exceed 100 mPa·s to ensure uniform atomization. Then, the volatile spicy-sweet aroma module is sprayed onto the upper surface of the reconstituted tobacco leaf (the surface that does not contact the felt during papermaking). The volatile spicy-sweet aroma module is added at a percentage of 1%-3% of the oven-dry weight of the finished reconstituted tobacco leaf.

[0030] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0031] 1. This invention is the first to develop a spicy ultrafine powder module, a sweet and sour ultrafine powder module, and a volatile spicy-sweet and sour aroma module, and prepares an extract of the spicy-sweet and sour ultrafine powder module. During the preparation of the coating solution, the spicy ultrafine powder module, the sweet and sour ultrafine powder module, and the spicy-sweet and sour ultrafine powder module extract were added. Simultaneously, the volatile spicy-sweet and sour aroma module was added via spraying after the reconstituted tobacco drying process. This invention unexpectedly discovered that by classifying and combining solid aroma components, liquid aroma components, and volatile aroma components, a reconstituted tobacco leaf with a spicy and sweet and sour flavor can be developed, highlighting the aroma and flavor carrying functions of the reconstituted tobacco leaf and enhancing its functionality.

[0032] 2. In the reconstituted tobacco production process, to reduce the loss of volatile components in tobacco extracts, the preparation of tobacco extract, concentrate, and coating solution is generally controlled within 75℃, 65℃, and 60℃, respectively, and will not exceed 85℃. In particular, this invention unexpectedly discovered that when preparing the spicy-sweet and sour ultrafine powder module extract offline, the extract obtained at an extraction temperature of 90-120℃, when applied to reconstituted tobacco, allows for better integration of spicy and sweet and sour flavors, solving the problem of difficulty in blending these flavors.

[0033] 3. This invention is the first to discover that in the volatile spicy-sweet aroma module, using tamarind polysaccharide loaded with volatile flavoring components such as fennel essential oil, star anise extract, jujube extract, and plum extract can enhance and supplement the loss of spicy and sweet aroma notes that easily occurs during the processing of reconstituted tobacco. Attached Figure Description

[0034] Figure 1 The image shows an electron microscope (SEM) image of the upper surface of the reconstituted tobacco product (SEM magnification 200×). The left image is the sample of Example 1, and the right image is the sample of Comparative Example 2. Detailed Implementation

[0035] The present invention will be described below with reference to specific embodiments, but the implementation of the present invention is not limited thereto. Experimental methods not specifically described in the embodiments generally use conventional conditions and conditions described in the manual, or conditions recommended by the manufacturer. The general equipment, materials, reagents, etc., used are all commercially available unless otherwise specified. The raw materials used in the following embodiments and comparative examples are all commercially available.

[0036] This invention provides a method for preparing reconstituted tobacco leaves with a spicy and sweet-sour flavor, the method comprising the following steps:

[0037] Step 1, Assembly and Pre-processing of Spicy Ultrafine Powder Module. Preferably, the spicy ultrafine powder module comprises the following components by weight:

[0038] (1) Fennel seeds: 10-30 parts;

[0039] (2) Star anise: 20-40 portions

[0040] (3) Cinnamon: 5-20 parts

[0041] (4) Cloves: 5-15 parts

[0042] (5) Cinnamon: 5-15 parts

[0043] (6) Purple cardamom: 5-15 parts.

[0044] The above materials are mixed and then subjected to ultrafine grinding with a mesh size of 200-500 mesh, a moisture content of 8% ± 1%, a particle size distribution ≥ D85, and a pre-processing temperature ≤ 45℃.

[0045] Step 2, Assembly and Pre-fabrication of Sweet and Sour Ultrafine Powder Modules. Preferably, the sweet and sour ultrafine powder module comprises the following components in parts by weight:

[0046] (1) Dried plum: 15-50 servings;

[0047] (2) Green plums: 10-20 portions;

[0048] (3) Prunes: 5-15 servings;

[0049] (4) Jujubes: 15-40 servings.

[0050] The above materials are mixed and then subjected to ultra-fine grinding, with a grinding mesh size of 200-500 mesh, a moisture content of 8% ± 1%, a particle size distribution ≥ D85, and a pre-processing temperature ≤ 45℃.

[0051] Step 3, Preparation of the Spicy-Sweet & Sour Ultrafine Powder Module Extract. The above-mentioned spicy and sweet & sour ultrafine powder modules were mixed and extracted at a mass ratio of 1:(2-4) at 90-120℃ for 40-90 min. After filtration, the extract was centrifuged at 2000-5000 rpm. The centrifuged extract was then allowed to stand at -7℃ to -4℃ to separate into layers. The upper layer was collected and concentrated to a density of 1.0-1.30 g / cm³. 3 .

[0052] Step 4, Preparation of the volatile pungent-sweet and sour aroma module. 5-10 parts fennel essential oil, 5-10 parts star anise extract, 5-20 parts jujube extract, 5-20 parts plum extract, and 40-60 parts tamarind polysaccharide. Dilute the prepared volatile pungent-sweet and sour aroma module with water at a mass ratio of 1:(1-3), mix well, and store at a constant temperature of 45℃. During spraying, the viscosity of the spray solution should not exceed 100 mPa·s to ensure uniform atomization. Then, spray the pungent-sweet and sour aroma module onto the upper surface of the reconstituted tobacco leaves (the surface that does not contact the blanket during papermaking). The volatile pungent-sweet and sour aroma module is added at a percentage of 1%-3% of the oven-dry weight of the reconstituted tobacco product.

[0053] First, star anise extract, jujube extract, and plum extract are mixed to obtain component 1; second, fennel essential oil and tamarind polysaccharide are combined and mixed to obtain component 2; finally, component 1 and component 2 are mixed to obtain a volatile spicy-sweet and sour flavor module.

[0054] Fennel essential oil, star anise extract, jujube extract, and plum extract are available for purchase or can be prepared using existing methods.

[0055] Step 5, Addition of ultrafine powder modules. The spicy ultrafine powder modules obtained in Step 1 and the sweet and sour ultrafine powder modules obtained in Step 2 are combined and mixed at 2%-5% and 4%-7% of the oven-dry weight of the raw materials, respectively, to obtain ultrafine powder. Then, the ultrafine powder is mixed with water at a mass ratio of 1:7 to prepare an ultrafine powder slurry, which is then added to the coating liquid.

[0056] Step 6, Addition of Spicy and Sweet-Sour Ultrafine Powder Module Extract. Add the spicy and sweet-sour ultrafine powder module extract obtained in Step 3 to the coating solution at 3%-10% of the oven-dry weight of the raw materials.

[0057] Step 7: At the outlet of the drying process, control the moisture content of the reconstituted tobacco leaves to 8%-9.5%. Then, add the volatile spicy-sweet and sour aroma module obtained in step 4 at 1%-3% of the dry weight percentage of the finished reconstituted tobacco leaves. After drying, adjust the moisture content of the reconstituted tobacco leaves to 11%-13% and then cut and package them.

[0058] Example 1

[0059] 1. Mix tobacco leaves and stems at a mass ratio of 7:3 to prepare a mixed raw material (2.0t oven-dry weight). The expected yield is 1.6t of reconstituted tobacco (oven-dry weight). Add 8% (200kg) of wood pulp fiber. Mix the tobacco leaves and stems with the wood pulp fiber thoroughly. Add water equal to 7 times the mass of the mixture. Extract at 60℃ for 40 minutes, followed by solid-liquid separation to obtain residue and extract. Repeat the above steps under the same conditions to extract the residue again, obtaining residue and extract.

[0060] 2. Combine the residues from both extractions, pulp them, control the freeness of the pulp to (32±2°)SR, and form a sheet with a yield of (45±2) g / m³. 2 The film base.

[0061] 3. Combine the extracts from the two extractions and concentrate them to a density of (1.180±0.005) g / cm³. 3 The tobacco concentrate was used as a coating liquid, and the mixing temperature was (44.0±4.0)℃.

[0062] 4. Preparation and Pre-processing of Spicy Ultrafine Powder Module. The spicy ultrafine powder module is prepared at 4% of the production feed weight (octane-dry), i.e., 80 kg. The fennel, star anise, cinnamon, cloves, cassia bark, and cardamom in the spicy ultrafine powder module are prepared in the following weight proportions: 20 parts fennel (16 kg), 40 parts star anise (32 kg), 15 parts cinnamon (12 kg), 10 parts cloves (8 kg), 8 parts cassia bark (6.4 kg), and 7 parts cardamom (5.6 kg). The above materials are mixed and ultrafinely pulverized to a mesh size of 300, with a moisture content of 7.31% and a particle size distribution of 92.6%. The temperature is controlled at 42.3℃ during the pre-processing.

[0063] 5. Preparation and Pre-processing of Sweet and Sour Ultrafine Powder Modules. The sweet and sour ultrafine powder modules are prepared according to 9.5% of the production feed weight (ocean dry), i.e., 190 kg. The dried plums, green plums, prunes, and jujubes are prepared in the following proportions by weight: 40 parts dried plums (76 kg), 15 parts green plums (28.5 kg), 10 parts prunes (19 kg), and 35 parts jujubes (66.5 kg).

[0064] The above materials are mixed and then subjected to ultrafine grinding to a mesh size of 300, a moisture content of 7.31%, and a particle size distribution of 92.6%. The temperature is controlled at 43.5℃ during the pre-processing.

[0065] 6. Preparation of Spicy-Sweet and Sour Ultrafine Powder Module Extract. The spicy-sweet and sour ultrafine powder module extract was prepared at 3% of the production feed weight (ocean dry), i.e., 60 kg. The spicy ultrafine powder module from step 4 and the sweet and sour ultrafine powder module from step 5 were mixed and extracted at a mass ratio of 1:3. The extraction temperature was 105℃, and the extraction time was 1 hour. After filtration, the extract was centrifuged (3000 rpm). The centrifuged extract was then allowed to stand at 3℃ to separate into layers. The upper layer was collected and concentrated to a density of (1.180±0.005) g / cm³. 3 .

[0066] 7. Preparation of the volatile spicy-sweet aroma module. The volatile spicy-sweet aroma module was prepared at 2% of the expected yield of reconstituted tobacco leaves (dry weight), i.e., 32 kg. The module consisted of 10 parts (3.2 kg) of fennel essential oil, 10 parts (3.2 kg) of star anise extract, 15 parts (4.8 kg) of jujube extract, 15 parts (4.8 kg) of plum extract, and 50 parts (16 kg) of tamarind polysaccharide. The prepared volatile spicy-sweet aroma module was then diluted with water at a mass ratio of 1:2, mixed thoroughly, and stored at a constant temperature of 45℃. During spraying, the viscosity of the spray solution should not exceed 60 mPa·s to ensure uniform atomization.

[0067] That is, the weight represented by each portion in steps 4, 5, and 7 can be the same or different. Each portion in step 4 represents a weight of 0.8 kg, each portion in step 5 represents a weight of 1.9 kg, and each portion in step 7 represents a weight of 0.32 kg.

[0068] 8. Addition of ultrafine powder modules. Spicy ultrafine powder modules and sweet and sour ultrafine powder modules are combined and mixed at 3% (60kg) and 7% (140kg) of the production feed weight of 2.0t, respectively, to obtain ultrafine powder. Then, the ultrafine powder is mixed with water at a mass ratio of 1:7 to prepare an ultrafine powder slurry, which is then added to the coating liquid.

[0069] 9. Addition of Spicy and Sweet-Sour Ultrafine Powder Module Extract: Add 3% (60 kg) of the prepared spicy and sweet-sour ultrafine powder module extract to the coating solution according to the oven-dry weight of 2.0 t of raw materials.

[0070] 10. At the exit of the drying process, control the moisture content of the reconstituted tobacco leaves to 9.2%. Then, according to 2% (3.2 kg) of the oven-dry weight of the finished reconstituted tobacco leaves, spray the volatile spicy-sweet aroma module obtained in step 7 onto the upper surface of the reconstituted tobacco leaves (the side that does not contact the blanket during papermaking). After drying and adjusting the moisture content of the reconstituted tobacco leaves to 11.7%, cut and package them.

[0071] Comparative Example 1

[0072] The only difference from Example 1 is that the extraction temperature in step 6 is changed from 105°C to 60°C.

[0073] Comparative Example 2

[0074] The only difference from Example 1 is that tamarind polysaccharide is not added in step 7.

[0075] Sensory quality analysis:

[0076] According to the "Sensory Evaluation Method for Reconstituted Tobacco (Paper Making Method)" (YC / T 498-2014), nine experts with sensory evaluation qualifications were invited to conduct sensory quality evaluation on samples of reconstituted tobacco products, shredded and rolled into cigarettes. The results are shown in Table 1.

[0077] Table 1 Sensory quality evaluation results

[0078]

[0079] 1. As shown in Table 1, compared with Comparative Example 1, the overall sensory quality of the sample in Example 1 is better. Therefore, the extraction temperature of the present invention is more conducive to the fusion of spicy and sweet and sour taste.

[0080] 2. As shown in Table 1, compared to Comparative Example 2, Example 1 uses a mixture of plant polysaccharides and volatile aroma modules, which is then sprayed onto the surface of reconstituted tobacco leaves. Since tamarind polysaccharides are highly branched polysaccharides, they can encapsulate the volatile aroma substances and form a dense film-like structure on the surface of the reconstituted tobacco leaves, effectively reducing the loss of volatile substances. Therefore, the slightly weaker spicy aroma and slightly less clarity and richness of the aroma observed in the sample of Comparative Example 2 are due to the loss of volatile aroma substances.

[0081] Key chemical component detection and analysis:

[0082] The reconstituted tobacco products were tested according to the method described in the literature "Cai Bing, Wang Jianxin, Chen Zugang, et al. Analysis of aroma components in reconstituted tobacco by papermaking method [J]. Tobacco Science and Technology, 2002, (6): 19-23.", to detect the changes in the content of trans-anetinoside and 4-allyl anisole, representative chemical components of fennel essential oil in reconstituted tobacco. As shown in Table 2, the contents of anethole and fenugreek, key chemical components in fennel essential oil in the reconstituted tobacco sample of Comparative Example 2 were reduced by 18.34% and 15.39% respectively compared with the sample of Example 1. Therefore, it is shown that spraying a mixture of tamarind polysaccharide and volatile aroma components onto the surface of reconstituted tobacco can effectively reduce the loss of volatile aroma components.

[0083] Table 2 Content of key chemical components in fennel oil

[0084] sample Anethole (%) Fennelone (%) Example 1 Sample 0.0291 0.0117 Comparative Example 2 Sample 0.0246 0.0101

[0085] Electron microscopy analysis:

[0086] The reconstituted tobacco leaves from Example 1 and Comparative Example 2 were collected, and their upper surface structure was observed under an electron microscope (SEM magnification 200×). See the image below. Figure 1 . Figure 1 The results show that, compared to Comparative Example 2, the structure of Example 1 indicates that a denser film structure is formed on the surface of Tamarind polysaccharide after spraying, which can effectively reduce the loss of volatile aroma components.

Claims

1. A method for preparing reconstituted tobacco leaves with a spicy and sweet-sour flavor, characterized in that, The preparation method includes the following steps: Extracts from the spicy ultrafine powder module, the sweet and sour ultrafine powder module, and the spicy-sweet and sour ultrafine powder module were added to the coating solution. After the reconstituted tobacco drying process, a volatile spicy-sweet flavoring module is sprayed on. The preparation method of the spicy-sweet and sour ultrafine powder module extract is as follows: The pungent ultrafine powder module and the sweet and sour ultrafine powder module are mixed and extracted at a mass ratio of 1:(2-4), the extraction temperature is 90-120℃, the extraction time is 40-90min, the extract is centrifuged, and then the centrifuged extract is allowed to stand and separate into layers. The upper liquid is taken and concentrated to obtain the pungent-sweet and sour ultrafine powder module extract. The volatile spicy-sweet flavor module comprises the following components by weight: 5-10 parts fennel essential oil, 5-10 parts star anise extract, 5-20 parts jujube extract, 5-20 parts plum extract, 40-60 parts tamarind polysaccharide; The specific method for spraying the volatile spicy-sweet and sour flavor module after the reconstituted tobacco drying process is as follows: The prepared volatile spicy-sweet aroma module was diluted with water at a mass ratio of 1:(1-3), mixed well, and stored at a constant temperature of 45°C. Then, the volatile spicy-sweet aroma module was sprayed onto the surface of the reconstituted tobacco leaf. The amount of the volatile spicy-sweet aroma module used was 1%-3% of the oven-dry weight of the finished reconstituted tobacco leaf. The spice ultrafine powder module comprises the following components in parts by weight: (1) Fennel seeds: 10-30 parts; (2) Star anise: 20-40 portions (3) Cinnamon: 5-20 parts (4) Cloves: 5-15 parts (5) Cinnamon: 5-15 parts (6) Cardamom: 5-15 parts; The sweet and sour ultrafine powder module comprises the following components by weight: (1) Dried plum: 15-50 portions; (2) Green plums: 10-20 portions; (3) Prunes: 5-15 servings; (4) Jujubes: 15-40 portions.

2. The method for preparing reconstituted tobacco leaves with a spicy and sweet-sour flavor according to claim 1, characterized in that, The method for adding the extracts of the spicy ultrafine powder module, the sweet and sour ultrafine powder module, and the spicy-sweet and sour ultrafine powder module to the coating solution is as follows: The spicy ultrafine powder module and the sweet and sour ultrafine powder module are respectively combined and mixed at 2%-5% and 4%-7% of the oven-dry weight of the production feed to obtain ultrafine powder. The ultrafine powder is then mixed with water at a mass ratio of 1:7 to form an ultrafine powder slurry, which is then added to the coating liquid. The extract of the spicy-sweet and sour ultrafine powder module is added to the coating solution at 3%-10% of the oven-dry weight of the raw materials.

3. The method for preparing reconstituted tobacco leaves with a spicy and sweet-sour flavor according to claim 2, characterized in that, Each component in the spicy ultrafine powder module and the sweet and sour ultrafine powder module is a powder with a mesh size of 200-500.

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