A method for enhancing aroma and quality in tobacco products with reduced tar and harm

Abstract

This invention belongs to the field of tobacco technology, specifically relating to a method for enhancing the aroma and quality of tobacco products with reduced tar and harm. The method involves processing raw tobacco leaves into a mixture and then pressing and roasting it. The roasted mixture is then ground into powder, which is used to prepare a tobacco slurry and a tobacco substrate. The dried tobacco substrate is cut into shredded fragments or granules. The tobacco material is then wrapped in paper to obtain an aroma-enhancing section. This section is placed before the filter section or after the tobacco shred section of a cigarette product. This technical solution, through the heat treatment of the raw tobacco, disrupts the cellular structure of the tobacco, increases the internal porosity, expands the specific surface area, accelerates molecular motion, removes some low-boiling-point off-flavors and irritating volatiles, and simultaneously promotes chemical reactions conducive to aroma formation. This compensates for the insufficient aroma of low-tar cigarettes or heated cigarettes, and increases the smoothness of the smoke.

Description

Technical Field

[0001] This invention belongs to the field of tobacco technology, specifically relating to a method for enhancing aroma and quality in tobacco products with reduced tar and harm. Background Technology

[0002] With tobacco consumers increasingly focused on health, reducing harmful components and tar content in cigarettes is a relentless pursuit for the industry. However, while reducing harmful components and tar, aroma and taste are difficult to guarantee, which has become a bottleneck restricting the development of low-tar, ultra-low-tar, and heated cigarettes. Current solutions mainly include: ① Selection and cultivation of high-aroma, low-tar tobacco leaves; this method is time-consuming and difficult. ② Tobacco leaf processing technology; this method has a limited range of usable raw materials, making product development challenging. ③ Flavor compensation with flavorings; this method has poor aroma coordination, requires large amounts of flavorings, and is costly. ④ Using absorbent cigarette materials to reduce harmful components and tar; this method also absorbs aroma. ⑤ Lowering the temperature to develop heated cigarettes; this method results in less rich aroma, lower smoke concentration, and some aroma-producing substances being wasted due to lack of decomposition. Summary of the Invention

[0003] The purpose of this invention is to provide a method for enhancing aroma and quality in tobacco products with reduced tar and harm, which can enhance aroma and ensure taste while reducing harmful components and tar, thereby solving the problems existing in the background art.

[0004] To achieve the above objectives, this application employs the following technical solution:

[0005] A method for enhancing aroma and quality in tobacco products with reduced tar and harm comprises the following steps:

[0006] S1. Process one or more tobacco leaf raw materials into flakes, shreds or granules, and mix them evenly to obtain a mixture;

[0007] S2. Control the moisture content of the mixture within the set value;

[0008] S3. Pressurize and bake the mixture for 2-90 minutes. This refers to pressurizing and baking in a sealed container.

[0009] S4. Grind the baked mixture into powder to obtain smoke powder;

[0010] S5. Prepare tobacco powder into tobacco paste;

[0011] S6. Prepare tobacco substrate from tobacco pulp;

[0012] S7. Dry the tobacco substrate to the set moisture content;

[0013] S8. Cut the dried tobacco substrate into uniformly sized shreds or unevenly sized shredded fragments or granules.

[0014] S9. Wrap the material from step S8 with paper to obtain the flavor-enhancing and quality-improving segment;

[0015] S10. The aroma-enhancing and quality-improving section is placed before the filter tip section or after the tobacco section of the cigarette product.

[0016] Furthermore, in step S2, the moisture content of the mixture is controlled at 8-10%.

[0017] Furthermore, in step S3, the pressure for pressurizing and baking the mixture is 0.2-10 MPa, and the baking temperature is 100-250℃. The specific steps are as follows: first, the mixture is pressurized to a first pressure and held for a first time; then, the pressure is reduced to atmospheric pressure at a rate of 0.1 MPa / second for a second time; then, the mixture is pressurized to a second pressure and held for a third time. The second pressure is greater than the first pressure. The first time + the second time + the third time equals the time for pressurizing and baking the mixture in step S3, and the temperature remains constant throughout the baking process.

[0018] Furthermore, in step S4, the baked mixture is ground to 100-150 mesh.

[0019] Furthermore, in step S5, the tobacco paste is composed of 10-15% tobacco powder, 0.3-1% adhesive, 0.8-4% atomizing agent, 0-50% flavoring and fragrance, 5-15% fiber material, and the balance water by weight percentage.

[0020] Furthermore, in step S6, the tobacco pulp is prepared into a tobacco substrate with a thickness of no more than 5 mm.

[0021] Furthermore, in step S7, the drying temperature is no higher than 100℃, the moisture content is set at 8-12%, and the tobacco substrate is 100g / m³. 2 .

[0022] Furthermore, in step S8, the dried tobacco substrate is cut into uniformly sized filaments or unevenly sized filament fragments or granules, with a length of 2-15 mm and a width of 0.5-3 mm.

[0023] Furthermore, in step S9, the paper material includes, but is not limited to, tipping paper or splicing paper.

[0024] Furthermore, in step S10, the cigarette products include, but are not limited to, conventional cigarettes or heated cigarettes.

[0025] The beneficial effects of this invention are:

[0026] This technical solution disrupts the cell structure of tobacco during the heat treatment process, increasing the internal porosity and specific surface area, while accelerating molecular motion. This removes some low-boiling-point off-flavors and irritating volatiles, and promotes chemical reactions that are beneficial to the formation of tobacco aroma.

[0027] The method provided by this technology can adsorb tar and harmful substances in cigarette products, while increasing aroma, compensating for insufficient aroma in low-tar or heated cigarettes, and reducing the rehydration ability of tobacco substrate after drying, thus reducing the adsorption of moisture during smoking and increasing the moistness of the smoke. Detailed Implementation

[0028] The technical solutions of the present invention will be described in detail below through embodiments. The following embodiments are merely exemplary and can only be used to explain and illustrate the technical solutions of the present invention, and should not be construed as limiting the technical solutions of the present invention.

[0029] Example 1

[0030] A method for enhancing aroma and quality in tobacco products with reduced tar and harm comprises the following steps:

[0031] S1. Process one or more tobacco leaf raw materials into flakes, shreds or granules, and mix them evenly to obtain a mixture;

[0032] S2. Control the moisture content of the mixture to 8%;

[0033] S3. The mixture is pressurized and baked at 0.2 MPa and 200℃ for 5 minutes. First, the mixture is pressurized to 0.15 MPa and held for 1 minute. Then, it is cooled to room temperature at 0.1 MPa / second and then pressurized to 0.2 MPa. The total pressurization and holding time is 2.5 minutes, for a total baking time of 5 minutes. In this technical solution, the gaseous or liquid substances generated during the first pressurization baking process can enter the interior of the mixture due to the rapid expansion of the mixture volume during the rapid depressurization process. At high temperature, at least some of these gaseous or liquid substances can chemically react with the substances inside the mixture (referring to the interior of each tobacco leaf). These reactions produce complex chemical reactions during the second pressurization baking process, which can improve the aroma quality of tobacco products.

[0034] S4. Grind the baked mixture to 150 mesh to obtain smoke powder;

[0035] S5. Prepare tobacco powder into tobacco paste; the tobacco paste consists of 10% tobacco powder, 0.3% binder, 0.8% atomizing agent, 10% flavoring and fragrance, 5% fiber material and the balance water by weight percentage.

[0036] S6. Prepare tobacco substrate from tobacco pulp, with a thickness of 5 mm;

[0037] S7. Dry the tobacco substrate at 80℃ to a set moisture content of 8% and a density of 100g / m2;

[0038] S8. Cut the dried tobacco substrate into uniform or uneven filamentous fragments or granules, with a length of 2-15mm and a width of 0.5-3mm.

[0039] S9. Wrap the material from step S8 with cork paper to obtain the flavor-enhancing and quality-improving segment.

[0040] S10. The aroma-enhancing and quality-improving section is placed between the filter section and the tobacco section of a traditional cigarette product.

[0041] The low-tar cigarette samples prepared according to this embodiment were compared with traditional cigarette samples (containing only the filter section and tobacco section) prepared by ordinary processes. The smoke analysis results are as follows: The tar content of the cigarettes produced in this embodiment decreased by an average of 1.07 mg / cigarette, the total particulate matter decreased by an average of 1.98 mg / cigarette, the CO content decreased by an average of 1.32 mg / cigarette, the moisture content increased by an average of 1.0 mg / cigarette, and the nicotine content increased by an average of 0.21 mg / cigarette. The transfer rate of lipids and alcohols in the aroma compounds increased by 3.47%, the transfer rate of irritants such as aldehydes decreased by 2.15%, and harmful substances such as benzo[a]pyrene decreased by 1.67 mg / cigarette.

[0042] Example 2

[0043] A method for enhancing aroma and quality in tobacco products with reduced tar and harm comprises the following steps:

[0044] S1. Process one or more tobacco leaf raw materials into flakes, shreds or granules, and mix them evenly to obtain a mixture;

[0045] S2. Control the moisture content of the mixture to 10%;

[0046] S3. The mixture is pressurized and baked at 1.0 MPa and 150°C for 20 minutes. First, the mixture is pressurized to 0.6 MPa and held for 10 minutes. Then, it is cooled to room temperature at 0.1 MPa / second and then pressurized to 1.0 MPa for a total of 10 minutes from the second pressurization to the holding pressure, for a total baking time of 20 minutes. In this technical solution, the gaseous or liquid substances generated during the first pressurization baking process can enter the interior of the mixture due to the rapid expansion of the mixture volume during the rapid depressurization process. At high temperature, at least some of these gaseous or liquid substances can chemically react with the substances inside the mixture (referring to the interior of each tobacco leaf). These reactions produce complex chemical reactions during the second pressurization baking process, which can improve the aroma quality of tobacco products.

[0047] S4. Grind the baked mixture to 150 mesh to obtain smoke powder;

[0048] S5. Prepare tobacco powder into tobacco paste; the tobacco paste consists of 15% tobacco powder, 1% binder, 4% atomizing agent, 15% flavoring and fragrance, 15% fiber material and the balance water by weight percentage.

[0049] S6. Prepare tobacco substrate from tobacco pulp, with a thickness of 5 mm;

[0050] S7. Dry the tobacco substrate at 80℃ to a set moisture content of 12% and a density of 100g / m³. 2 ;

[0051] S8. Cut the dried tobacco substrate into uniform or uneven filamentous fragments or granules, with a length of 2-15mm and a width of 0.5-3mm.

[0052] S9. Wrap the material from step S8 with cork paper to obtain the flavor-enhancing and quality-improving segment.

[0053] S10. The aroma-enhancing and quality-improving section is set in the support section of the heated cigarette product.

[0054] The heated cigarette samples with support sections prepared according to this embodiment were compared with heated cigarette samples with support sections prepared from paper fibers. Smoke analysis and sensory evaluation were conducted, and the results are as follows: The total particulate matter content of the cigarette product proposed in this embodiment increased by an average of 4.33 mg / cigarette, the moisture content increased by an average of 0.7 mg / cigarette, and the nicotine content increased by an average of 0.18 mg / cigarette. The transfer rate of lipids and alcohols in the aroma compounds increased by 1.64%, while the transfer rate of irritating substances such as aldehydes decreased by 0.84%. Sensory evaluation showed a rich aroma and good smoke comfort.

[0055] Example 3

[0056] A method for enhancing aroma and quality in tobacco products with reduced tar and harm comprises the following steps:

[0057] S1. Process one or more tobacco leaf raw materials into flakes, shreds or granules, and mix them evenly to obtain a mixture;

[0058] S2. Control the moisture content of the mixture to 10%;

[0059] S3. The mixture is pressurized and baked at 10 MPa and 100℃ for 30 minutes. First, the mixture is pressurized to 8 MPa and maintained, then reduced to room temperature at 0.1 MPa / second for 80 seconds. The total time for depressurization, including the first holding time, is 20 minutes. Then, the mixture is pressurized to 10 MPa again and held for a total of 10 minutes, for a total baking time of 30 minutes. In this technical solution, the gaseous or liquid substances generated during the first pressurization baking process can enter the interior of the mixture due to the rapid expansion of the mixture volume during the rapid depressurization process. At high temperature, at least some of these gaseous or liquid substances can chemically react with the substances inside the mixture (referring to the interior of each tobacco leaf). These reactions produce complex chemical reactions during the second pressurization baking process, which can improve the aroma quality of the tobacco product.

[0060] S4. Grind the baked mixture to 150 mesh to obtain smoke powder;

[0061] S5. Prepare tobacco powder into tobacco paste; the tobacco paste consists of 12% tobacco powder, 0.8% binder, 2.5% atomizing agent, 30% flavoring and fragrance, 12% fiber material and the balance water by weight percentage.

[0062] S6. Prepare tobacco substrate from tobacco pulp, with a thickness of 5 mm;

[0063] S7. Dry the tobacco substrate at 80℃ to a set moisture content of 10%, with a density of 100g / m³. 2 ;

[0064] S8. Cut the dried tobacco substrate into uniform or uneven filamentous fragments or granules, with a length of 2-15mm and a width of 0.5-3mm.

[0065] S9. Wrap the material from step S8 with cork paper to obtain the flavor-enhancing and quality-improving segment.

[0066] S10. Prepare the aroma-enhancing and quality-improving section into a cooling section for heating cigarette samples.

[0067] The heated cigarette sample with a cooling section prepared according to this embodiment was compared with a heated cigarette sample with a cooling section prepared using PLA material. Smoke analysis showed the following results: The total particulate matter content of the cigarette product proposed in this embodiment increased by an average of 1.14 mg / cigarette, the moisture content increased by an average of 0.5 mg / cigarette, and the nicotine content increased by an average of 0.13 mg / cigarette. The transfer rate of lipids and alcohols in the aroma components increased by 1.06%, while the transfer rate of irritants such as aldehydes decreased by 0.53%. Sensory evaluation showed a rich aroma and good smoke comfort.

[0068] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A method for flavor enhancement and quality improvement applied to reduced-risk tobacco products, characterized in that, The following steps are used: S1. Process one or more tobacco leaf raw materials into flakes, shreds or granules, and mix them evenly to obtain a mixture; S2. Control the moisture content of the mixture within the set value; S3. Pressurize and bake the mixture for 2-90 minutes; S4. Grind the baked mixture into powder to obtain smoke powder; S5. Prepare tobacco powder into tobacco paste; S6. Prepare tobacco substrate from tobacco pulp; S7. Dry the tobacco substrate to the set moisture content; S8. Cut the dried tobacco substrate into uniformly sized shreds or unevenly sized shredded fragments or granules. S9. Wrap the material from step S8 with paper to obtain the flavor-enhancing and quality-improving segment; S10. The aroma-enhancing and quality-improving section is placed before the filter tip section or after the tobacco section of the cigarette product. In step S3, the pressure for pressurizing and baking the mixture is 0.2-10 MPa, and the baking temperature is 100-250℃. The specific steps are as follows: first, pressurize the mixture to the first pressure and hold it for the first time; then, reduce the pressure to atmospheric pressure at a rate of 0.1 MPa / second for the second time; then pressurize the mixture to the second pressure and hold it for the third time. The second pressure is greater than the first pressure. The first time + the second time + the third time equals the time for pressurizing and baking the mixture in step S3, and the temperature remains constant throughout the baking process.

2. The method of flavor enhancement and quality improvement for reduced-risk tobacco products according to claim 1, wherein, In step S2, the moisture content of the mixture is controlled at 8-10%.

3. The method of flavor enhancement and quality improvement applied to reduced-risk tobacco products according to claim 1, characterized in that, In step S4, the baked mixture is ground to 100-150 mesh.

4. The method of flavor enhancement and quality improvement applied to reduced-risk tobacco products according to claim 1, characterized in that, In step S5, the tobacco paste is composed of 10-15% tobacco powder, 0.3-1% adhesive, 0.8-4% atomizing agent, 0-50% flavoring and fragrance, 5-15% fiber material, and the balance water by weight percentage.

5. The method for enhancing aroma and quality of tobacco products with reduced tar and harm according to claim 1, characterized in that, In step S6, the tobacco pulp is prepared into a tobacco substrate with a thickness of no more than 5 mm.

6. The method for enhancing aroma and quality of tobacco products with reduced tar and harm according to claim 1, characterized in that, In step S7, the drying temperature is not more than 100°C, the moisture content is set to 8-12%, and the tobacco base sheet is 100 g / m 2 .

7. The method for enhancing aroma and quality of tobacco products with reduced tar and harm according to claim 1, characterized in that, In step S8, the dried tobacco substrate is cut into uniformly sized filaments or unevenly sized filament fragments or granules, with a length of 2-15 mm and a width of 0.5-3 mm.

8. The method for enhancing aroma and quality of tobacco products with reduced tar and harm according to claim 1, characterized in that, In step S9, the paper material includes cork paper.

9. The method for enhancing aroma and quality of tobacco products with reduced tar and harm according to claim 1, characterized in that, In step S10, the cigarette products include conventional cigarettes or heated cigarettes.