Preparation method and application of a bean-flavor tobacco extract

Abstract

The application discloses a preparation method and application of a bean-flavor tobacco extract, and relates to the preparation of the bean-flavor tobacco extract through the following steps: grinding tobacco leaves into powder, mixing the powder with mixed powder of various bean powders, adding water to extract and sterilize; respectively culturing Klebsiella variicola HNYJ-3, Enterobacter HNYJ-4 and Pseudomonas paraficusi ZY-03 to form seed liquid, inoculating the seed liquid into the above-mentioned extract liquid in proportion to culture and ferment, centrifuging, extracting, rotary evaporating and other steps to the mixed liquid after fermentation, and finally adding propylene glycol to obtain the bean-flavor tobacco extract. The extract can be added into cigarettes to effectively improve the aroma of smoke, increase the concentration of smoke, and make the smoke mellow and thick; meanwhile, the extract can increase the original aroma of tobacco, and improve the strength and concentration of smoke.

Description

Technical Field

[0001] This invention relates to the field of microbial technology, and in particular to a method for preparing and applying a bean-flavored tobacco extract. Background Technology

[0002] The aroma of cigarette smoke is an important indicator for evaluating the quality of cigarette products. High-quality cigarettes produce a large quantity and pure quality of aroma during combustion, with a mellow taste. As smoking and health issues have attracted increasing attention, tobacco companies have actively researched and developed cigarettes with low tar content. In cigarette manufacturing processes, technologies such as adding tobacco sheets, expanding tobacco stems, and perforating cigarette paper have been widely adopted. While this reduces the tar content, it also reduces the amount of aroma transported in the smoke, resulting in insufficient aroma. Therefore, in existing technologies, compensating for the loss of aroma caused by harm reduction and tar reduction through the addition of flavorings and fragrances is a commonly used technical method.

[0003] Currently, most tobacco flavorings added to tobacco products in my country are formulated using traditional methods, namely, by mixing natural extract monomers and synthetic monomers. While this method simplifies market operations, it suffers from drawbacks such as a monotonous aroma, insufficient improvement on tobacco quality, and minimal effect on enhancing the smoking experience of cigarettes. Tobacco extracts are a common substance used to supplement and improve the aroma and smokeability of tobacco.

[0004] In existing technologies, tobacco extracts are generally obtained by extracting tobacco materials with water or alcohol and then further concentrating them under reduced pressure before application. Some methods also employ microbial or enzymatic fermentation or enzymatic hydrolysis to increase the aroma content of tobacco extracts. However, practical results show that the aroma types of tobacco extracts obtained through these improved methods are still relatively limited and cannot fully meet the purpose of enhancing and improving tobacco aroma. Therefore, further research on tobacco extracts is still necessary. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to provide a method for preparing a bean-flavored tobacco extract and its application. When this extract is added to cigarettes, it can effectively improve the aroma quality of the smoke, enhance the natural aroma of the tobacco, and increase the strength and concentration of the smoke.

[0006] The technical problem to be solved by the present invention is achieved through the following technical solution:

[0007] A method for preparing a bean-flavored tobacco extract includes the following steps:

[0008] (1) Grind tobacco leaves into 100-200 mesh tobacco powder, mix tobacco powder, pea powder, cocoa powder, coffee powder and sweet potato powder to form a mixed powder, mix the mixed powder with water at a mass ratio of 1:7-1:15, extract at 80-95℃ for 1.5-2 hours, filter to obtain the extract, and sterilize.

[0009] (2) Select Klebsiella variegata HNYJ-3 and Enterobacter HNYJ-4 and inoculate them into LB liquid medium. Incubate at 35℃ and 150 rpm for 24-48 h with shaking to form seed culture.

[0010] Select Pseudomonas paraxanthii ZY-03 and inoculate it into YPD liquid medium. Incubate at 30℃ and 150 rpm for 24-48 h with shaking to form seed culture.

[0011] (3) Mix the seed solutions of Klebsiella variegata HNYJ-3, Enterobacter HNYJ-4, and Pseudomonas paraxanthizobium ZY-03 at a mass ratio of (3-5):(3-5):(2-4), and inoculate the seed solutions into the extract at a total inoculation amount of 2-6%. Incubate at 35-40℃ and 120-200 rpm for 48-96 h with shaking.

[0012] (4) Centrifuge the fermented mixture, take the supernatant, add 2 times the volume of a mixed solution of ethyl acetate, n-hexane and anhydrous ethanol, shake and extract for 1-2 h, take the supernatant, rotary evaporate at 60℃ and 60-100 mbar to a density of 1.09±0.01, add anhydrous ethanol at a 1:1 volume ratio, place at -22℃ for 24 h, centrifuge to obtain the supernatant, rotary evaporate again to a density of 1.2±0.01, add 10-30% propylene glycol to obtain the bean-flavored tobacco extract.

[0013] Preferably, in the above technical solution, in step (1), the mixed powder includes the following components by weight: 50-60 parts of tobacco powder, 15-35 parts of pea powder, 10-20 parts of cocoa bean powder, 5-10 parts of coffee bean powder, and 5-20 parts of sweet potato powder. The mass ratio of the mixed powder to water is 1:12, and the extraction time is 1.5h.

[0014] Preferably, in the above technical solution, in step (1), the mixed powder includes the following components by weight: 50 parts of tobacco powder, 25 parts of pea powder, 10 parts of cocoa powder, 5 parts of coffee powder, and 10 parts of sweet potato powder.

[0015] Preferably, in the above technical solution, in step (2), the Klebsiella variicola HNYJ-3 was deposited at the China General Biotechnology Center (CGMCC) on January 18, 2024, with accession number CGMCC No. 29654; the Enterobacter p. HNYJ-4 was deposited at the CGMCC on January 18, 2024, with accession number CGMCC No. 29655; and the Pseudomonas parafulva ZY-03 was deposited at the CGMCC on February 23, 2022, with accession number CGMCC No. 24422.

[0016] Preferably, in the above technical solution, in step (2), the LB liquid culture medium is composed of 10 g / L NaCl, 10 g / L peptone, and 5 g / L yeast extract, and is prepared by autoclaving at 121°C for 15 min; the YPD liquid culture medium is composed of 10 g / L yeast extract, 20 g / L peptone, and 20 g / L glucose, and is prepared by autoclaving at 121°C for 15 min; the OD of the seed culture... 600 The value is 1.8-2.0.

[0017] Preferably, in the above technical solution, in step (3), the mass ratio of Klebsiella variegata HNYJ-3 seed liquid, Enterobacter HNYJ-4 seed liquid, and Pseudomonas paraxanthizobium ZY-03 seed liquid is 2:2:1, and the total inoculation amount is 3%. The seed liquid is inoculated into the extract and cultured at 35°C and 150 rpm for 72 hours with shaking.

[0018] Preferably, in the above technical solution, in step (4), the volume ratio of ethyl acetate, n-hexane, and anhydrous ethanol is 5:4:2. After shaking extraction for 2 hours, the supernatant is taken and evaporated at 60°C and 80 mbar to a density of 1.09±0.01. Anhydrous ethanol is added at a volume ratio of 1:1. The mixture is placed at -22°C for 24 hours, centrifuged to obtain the supernatant, and evaporated again to a density of 1.2±0.01. 20% propylene glycol is added to obtain the bean-flavored tobacco extract.

[0019] The application of a soybean-flavored tobacco extract in cigarettes, wherein the soybean-flavored tobacco extract is prepared according to the above-described preparation method.

[0020] Preferably, in the above technical solution, the application involves diluting the bean-scented tobacco extract with water at a mass ratio of 1:(20-200), and then adding 0.5-1 μL / cigarette to conventional or heated cigarettes; or, the obtained bean-scented tobacco extract is diluted with water at a mass ratio of 1:(2000-20000), sprayed onto tobacco shreds at 10-15%, left to stand for 2-6 hours, and then rolled into cigarettes.

[0021] The above-described technical solution of the present invention has the following beneficial effects:

[0022] The soybean-flavored tobacco extract of this invention exhibits a distinct soybean aroma with a prominent sweetness. Experiments show that, compared to non-fermented tobacco extracts, it contains additional soybean-flavored aroma components such as 2,5-dimethylpyrazine, 2-acetylthiazole, 5-3-isobutyl-2-methoxypyrazine, and 3,5-octadien-2-one, as well as aroma components such as p-methoxyacetophenone and 5-acetyldihydro-2(3H)-furanone. When added to cigarettes, it effectively improves the aroma quality and increases the concentration of the smoke. This tobacco extract is particularly suitable for use in heated cigarettes, enhancing the natural aroma of tobacco and increasing the strength and concentration of the smoke. Detailed Implementation

[0023] Various exemplary embodiments of the present invention will now be described in detail. It should be noted that, unless otherwise specifically stated, the relative arrangement, numerical expressions, and values ​​of the components and steps set forth in these embodiments do not limit the scope of the invention.

[0024] The strain information required in this application is as follows:

[0025] (1) Klebsiella variicola HNYJ-3 was deposited on January 18, 2024, at the China General Microbiological Culture Collection Center (CGMCC), located at No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences. Accession number: CGMCC No. 29654.

[0026] (2) Enterobacter sp. HNYJ-4 was deposited on January 18, 2024, at the China General Microbiological Culture Collection Center (CGMCC), located at No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences. Accession number: CGMCC No. 29655.

[0027] (3) *Pseudomonas parafulva* ZY-03 was deposited on February 23, 2022, at the China General Microbiological Culture Collection Center (CGMCC), located at No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences. The accession number is CGMCC No. 24422.

[0028] Pea flour, cocoa powder, coffee powder, and sweet potato flour were commercially available and purchased online. The tobacco leaves were sourced from Henan China Tobacco Industry Co., Ltd. The bacterial strains were preserved in the laboratory.

[0029] Example 1

[0030] (1) Grind the tobacco leaves into tobacco powder of about 150 mesh. Take 50 parts of tobacco powder, 25 parts of pea powder, 10 parts of cocoa powder, 5 parts of coffee powder and 10 parts of sweet potato powder according to the weight ratio and mix them together. Mix the powder with water at a mass ratio of 1:12 and extract at 90℃ for 1.5h. Filter to obtain the extract and sterilize at 121℃ for 15min.

[0031] (2) Klebsiella variegata HNYJ-3 (CGMCC No. 29654) and Enterobacter hNYJ-4 (CGMCC No. 29655) were respectively inoculated into LB liquid medium and cultured at 35℃ and 150 rpm for 24 h with shaking. OD 600 The value is approximately 2.0, forming seed liquid;

[0032] Selected *Pseudomonas paraxantris* strain ZY-03 (CGMCC No. 24422) and inoculated it into YPD liquid medium. Incubate at 30°C and 150 rpm with shaking for 24 hours. OD 600 The value is approximately 1.9, forming seed liquid.

[0033] LB liquid culture medium was prepared by autoclaving at 121°C for 15 minutes after consisting of 10 g / L NaCl, 10 g / L peptone, and 5 g / L yeast extract.

[0034] YPD liquid culture medium is prepared by autoclaving at 121°C for 15 minutes after consisting of 10 g / L yeast extract, 20 g / L peptone, and 20 g / L glucose.

[0035] (3) Klebsiella variegata HNYJ-3, Enterobacter HNYJ-4, and Pseudomonas paraxanthizobium ZY-03 were inoculated into the extract at a mass ratio of 4:4:2 and a total inoculation amount of 3%. The seed liquid was inoculated into the extract and cultured at 35°C and 150 rpm for 72 h with shaking.

[0036] (4) Centrifuge the fermented mixture, take the supernatant, add 2 times the volume of a mixed solution of ethyl acetate, n-hexane and anhydrous ethanol, wherein the volume ratio of ethyl acetate, n-hexane and anhydrous ethanol is 5:4:2, shake and extract for 2 hours, take the supernatant, rotary evaporate at 60℃ and 80mbar to a density of about 1.09, add anhydrous ethanol at a volume ratio of 1:1, place at -22℃ for 24 hours, centrifuge to obtain the supernatant, rotary evaporate again to a density of about 1.2, add 20% propylene glycol to obtain the bean-flavored tobacco extract.

[0037] Application Example 1

[0038] The bean-scented tobacco extract obtained in Example 1 was diluted with water at a mass ratio of 1:100, and then 0.5 μL / cigarette was added to heated cigarettes, denoted as T.

[0039] Comparative Example 1

[0040] (1) Grind the tobacco leaves into tobacco powder of about 150 mesh. Take 50 parts of tobacco powder, 25 parts of pea powder, 10 parts of cocoa powder, 5 parts of coffee powder and 10 parts of sweet potato powder according to the weight ratio and mix them together. Mix the powder with water at a mass ratio of 1:12 and extract at 90℃ for 1.5h. Filter to obtain the extract and sterilize at 121℃ for 15min.

[0041] (2) Centrifuge the mixture, take the supernatant, add 2 times the volume of a mixed solution of ethyl acetate, n-hexane and anhydrous ethanol, wherein the volume ratio of ethyl acetate, n-hexane and anhydrous ethanol is 5:4:2, shake and extract for 2 hours, take the supernatant, rotary evaporate at 60℃ and 80mbar to a density of about 1.09, add anhydrous ethanol at a volume ratio of 1:1, place at -22℃ for 24 hours, centrifuge to obtain the supernatant, rotary evaporate again to a density of about 1.2, add 20% propylene glycol to obtain the tobacco extract.

[0042] (3) The obtained tobacco extract was diluted with water at a mass ratio of 1:100, and then 0.5 uL / cigarette was added to the heated cigarette, which was recorded as CK1.

[0043] Comparative Example 2

[0044] (1) Grind the tobacco leaves into tobacco powder of about 150 mesh. Take 50 parts of tobacco powder, 25 parts of pea powder, 10 parts of cocoa powder, 5 parts of coffee powder and 10 parts of sweet potato powder according to the weight ratio and mix them together. Mix the powder with water at a mass ratio of 1:12 and extract at 90℃ for 1.5h. Filter to obtain the extract and sterilize at 121℃ for 15min.

[0045] (2) Select *Pseudomonas paraxanthizobium* ZY-03 (CGMCC No. 24422) and inoculate it into YPD liquid medium. Incubate at 30℃ and 150 rpm for 24 h with shaking. OD 600 The value is approximately 1.9, forming seed liquid.

[0046] YPD liquid culture medium is prepared by autoclaving at 121°C for 15 minutes after consisting of 10 g / L yeast extract, 20 g / L peptone, and 20 g / L glucose.

[0047] (3) 3% of the seed culture of Pseudomonas paraxanthizobium ZY-03 was inoculated into the extract and cultured at 35℃ and 150 rpm for 72 h with shaking.

[0048] (4) Centrifuge the fermented mixture, take the supernatant, add 2 times the volume of a mixed solution of ethyl acetate, n-hexane and anhydrous ethanol, wherein the volume ratio of ethyl acetate, n-hexane and anhydrous ethanol is 5:4:2, shake and extract for 2 hours, take the supernatant, rotary evaporate at 60℃ and 80mbar to a density of about 1.09, add anhydrous ethanol at a volume ratio of 1:1, place at -22℃ for 24 hours, centrifuge to obtain the supernatant, rotary evaporate again to a density of about 1.2, add 20% propylene glycol to obtain the tobacco extract.

[0049] (5) The obtained tobacco extract was diluted with water at a mass ratio of 1:100, and then 0.5 uL / cigarette was added to the heated cigarette, which was recorded as CK2.

[0050] Comparative Example 3

[0051] (1) Grind the tobacco leaves into tobacco powder of about 150 mesh. Take 50 parts of tobacco powder, 25 parts of pea powder, 10 parts of cocoa powder, 5 parts of coffee powder and 10 parts of sweet potato powder according to the weight ratio and mix them together. Mix the powder with water at a mass ratio of 1:12 and extract at 90℃ for 1.5h. Filter to obtain the extract and sterilize at 121℃ for 15min.

[0052] (2) Select Enterobacter HNYJ-4 (CGMCC NO.29655) and inoculate it into LB liquid medium. Incubate at 35℃ and 150 rpm for 24 h with shaking. OD 600 The OD value was approximately 2.0, forming a seed culture. *Pseudomonas paraxanthizobium* ZY-03 (CGMCC No. 24422) was picked and inoculated into YPD liquid medium. The culture was incubated at 30°C and 150 rpm with shaking for 24 hours. 600 The value is approximately 1.9, forming seed liquid.

[0053] LB liquid culture medium was prepared by autoclaving at 121°C for 15 minutes after consisting of 10 g / L NaCl, 10 g / L peptone, and 5 g / L yeast extract.

[0054] YPD liquid culture medium is prepared by autoclaving at 121°C for 15 minutes after consisting of 10 g / L yeast extract, 20 g / L peptone, and 20 g / L glucose.

[0055] (3) Enterobacter HNYJ-4 and Pseudomonas paraxanthizobium ZY-03 were inoculated into the extract at a mass ratio of 4:2 and a total inoculation amount of 3%. The seed liquid was inoculated into the extract and cultured at 35℃ and 150rpm for 72h with shaking.

[0056] (4) Centrifuge the fermented mixture, take the supernatant, add 2 times the volume of a mixed solution of ethyl acetate, n-hexane and anhydrous ethanol, wherein the volume ratio of ethyl acetate, n-hexane and anhydrous ethanol is 5:4:2, shake and extract for 2 hours, take the supernatant, rotary evaporate at 60℃ and 80mbar to a density of about 1.09, add anhydrous ethanol at a volume ratio of 1:1, place at -22℃ for 24 hours, centrifuge to obtain the supernatant, rotary evaporate again to a density of about 1.2, add 20% propylene glycol to obtain the tobacco extract.

[0057] (5) The obtained tobacco extract was diluted with water at a mass ratio of 1:100, and then 0.5 uL / cigarette was added to the heated cigarette, which was recorded as CK3.

[0058] Comparative Example 4

[0059] Heated cigarettes without any added tobacco extracts are designated as CK.

[0060] result:

[0061] Professional judges evaluate the aroma, aroma quantity, concentration, fineness, aftertaste, off-flavors, and irritation level. Each indicator is scored on a 9-point scale, and the total sensory evaluation score is the sum of the scores of each sub-item.

[0062] As shown in Table 1, the sensory quality evaluation method was used to evaluate the bean-flavored tobacco extract. The results showed that compared with heated cigarettes without any added tobacco extract, both single-strain and dual-strain fermentation could improve the quality of cigarettes, but the improvement was less than that of the example. The bean-flavored tobacco extract of this application, when applied to heated cigarette products, has the effects of enriching the smoke, enhancing the natural aroma of tobacco, and permeating the smoke. Compared with CK, it significantly improved the aroma quality, aroma quantity, concentration of the smoke, reduced off-flavors, and improved the aftertaste, with a total score increase of 2.53 points.

[0063] Compared with the non-fermented tobacco extract (CK1), the results are shown in Table 2. The fermented soybean-flavored tobacco extract contains newly added soybean-flavored aroma components such as 2,5-dimethylpyrazine, 2-acetylthiazole, 5-3-isobutyl-2-methoxypyrazine, and 3,5-octadien-2-one, as well as aroma components such as p-methoxyacetophenone and 5-acetyldihydro-2(3H)-furanone.

[0064] Table 1. Sensory evaluation results of cigarettes

[0065]

[0066] Table 2. Main aroma components (μg / mL)

[0067]

[0068] Although the present invention has been disclosed above with reference to embodiments, it is not intended to limit the present invention. Any person skilled in the art can make various different choices and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention is defined by the claims and their equivalents.

Claims

1. A process for the preparation of a bean-flavored tobacco extract, characterized in that, The method comprises the following steps: (1) grinding tobacco leaves into tobacco powder with a mesh size of 100-200, mixing the tobacco powder, pea powder, cocoa powder, coffee powder and sweet potato powder to form a mixed powder, mixing the mixed powder with water in a mass ratio of 1:7-1:15, extracting at 80-95℃ for 1.5-2 hours, filtering to obtain an extract, and sterilizing the extract; the mixed powder comprises the following components in parts by weight: tobacco powder 50-60 parts, pea powder 15-35 parts, cocoa powder 10-20 parts, coffee powder 5-10 parts, and sweet potato powder 5-20 parts; (2) inoculating Klebsiella variicola HNYJ-3 and Enterobacter sp. HNYJ-4 into LB liquid medium respectively, and culturing at 35℃ and 150 rpm for 24-48 hours to form seed liquids; (3) mixing the Klebsiella variicola HNYJ-3 seed liquid, the Enterobacter sp. HNYJ-4 seed liquid and the Pseudomonas parafulva ZY-03 seed liquid in a mass ratio of (3-5):(3-5):(2-4), inoculating the seed liquids into the extract in a total inoculation amount of 2-6%, and culturing at 35-40℃ and 120-200 rpm for 48-96 hours; (4) centrifuging the fermented mixed liquid, adding a mixed solution of 2 volumes of ethyl acetate, n-hexane and anhydrous ethanol, oscillating and extracting for 1-2 hours, taking the supernatant, rotary evaporating at 60℃ and 60-100 mbar to a density of 1.09±0.01, adding anhydrous ethanol in a volume ratio of 1:1, placing at -22℃ for 24 hours, centrifuging to obtain the supernatant, rotary evaporating again to a density of 1.2±0.01, and adding 10-30% propylene glycol to obtain a bean-flavor tobacco extract. Klebsiella variicola In step (2), the Klebsiella variicola (Klebsiella variicola) Enterobacter sp. ) HNYJ-3 was preserved in the China General Microbiological Culture Collection Center on January 18, 2024, and the preservation number is CGMCC No. 29654; the Enterobacter (Enterobacter) Pseudomonas parafulva ) HNYJ-4 was preserved in the China General Microbiological Culture Collection Center on January 18, 2024, and the preservation number is CGMCC No. 29655; the Pseudomonas paraficea (Pseudomonas paraficea) In step (1), the mass ratio of the mixed powder to water is 1:12, and the extraction time is 1.5 hours. ) ZY-03 was preserved in the China General Microbiological Culture Collection Center (CGMCC) on February 23, 2022, and the preservation number is CGMCC No. 24422.

2. The method of claim 1, wherein the soy-flavored tobacco extract is prepared by the steps of: In step (1), the mixed powder comprises the following components in parts by weight: tobacco powder 50 parts, pea powder 25 parts, cocoa powder 10 parts, coffee powder 5 parts, and sweet potato powder 10 parts.

3. The method of claim 2, wherein the soy-flavored tobacco extract is prepared by the steps of: In step (3), the mass ratio of the Klebsiella variicola HNYJ-3 seed liquid, the Enterobacter sp. HNYJ-4 seed liquid and the Pseudomonas parafulva ZY-03 seed liquid is 2:2:1, the total inoculation amount of the seed liquids is 3%, the seed liquids are inoculated into the extract, and the extract is cultured at 35℃ and 150 rpm for 72 hours.

4. The method of claim 1, wherein the soy-flavored tobacco extract is prepared by the steps of: In step (2), the LB liquid culture medium is composed of NaCl 10 g / L, proteose peptone 10 g / L, and yeast extract powder 5 g / L, and is prepared after high-pressure sterilization at 121°C for 15 min; the YPD liquid culture medium is composed of yeast powder 10 g / L, proteose peptone 20 g / L, and glucose 20 g / L, and is prepared after high-pressure sterilization at 121°C for 15 min; the OD value of the seed liquid is 1.8-2.

0. 600 value of the seed liquid is 1.8-2.

0.

5. The method of claim 1, wherein the soy-flavored tobacco extract is prepared by the steps of: In step (4), the volume ratio of ethyl acetate, n-hexane and anhydrous ethanol is 5:4:2, oscillating and extracting for 2 hours, taking the supernatant, rotary evaporating at 60℃ and 80 mbar to a density of 1.09±0.01, adding anhydrous ethanol in a volume ratio of 1:1, placing at -22℃ for 24 hours, centrifuging to obtain the supernatant, rotary evaporating again to a density of 1.2±0.01, and adding 20% propylene glycol to obtain a bean-flavor tobacco extract.

6. The method of claim 1, wherein the soy-flavored tobacco extract is prepared by the steps of: ​ 7. Use of a bean-flavored tobacco extract in a cigarette, characterized in that, The bean-flavored tobacco extract is prepared according to the preparation method in any of claims 1-6.

8. Use according to claim 7, characterized in that, The application is to dilute the bean-flavored tobacco extract with water at a mass ratio of 1:(20-200), and then add 0.5-1 uL / branch to the conventional cigarette or the heated cigarette; or, the obtained bean-flavored tobacco extract is diluted with water at a mass ratio of 1:(2000-20000), and is sprayed on the tobacco shreds at 10-15%, and is placed for 2-6 h, and is rolled into a cigarette.

Images