Aroma-enhancing cigarette paper as well as preparation method and application thereof

Abstract

The invention relates to the technical field of cigarette paper, in particular to aroma-enhanced cigarette paper and a preparation method and application thereof.The preparation method of the aroma-enhanced cigarette paper comprises the following steps that (S.1) wood pulp fibers are selectively oxidized, so that at least part of hydroxyl groups are converted into aldehyde groups, and oxidized fibers are obtained; (S.2) performing Maillard reaction on the oxidized fiber and flavor amino acid to obtain aroma-enhanced fiber; (S.3) pulping the prepared aroma-enhancing fibers, and mixing the pulped aroma-enhancing fibers with a filler to obtain aroma-enhancing cigarette paper pulp; and (S.4) sequentially carrying out papermaking forming, dehydration and drying treatment on the aroma-enhanced cigarette paper slurry, and then coating a combustion additive to obtain the aroma-enhanced cigarette paper. Compared with the prior art, the aroma-enhanced cigarette paper has the advantages that the aroma-enhanced effect of the cigarette paper is achieved by performing the Maillard reaction on the cellulose and the flavor amino acid, and compared with the prior art, the aroma-enhanced cigarette paper is higher in stability due to the fact that aroma molecules and the cellulose are chemically connected, so that the storage time of the aroma-enhanced cigarette paper is greatly prolonged.

Description

Technical Field

[0001] The invention relates to the technical field of cigarette paper, and in particular to a flavored cigarette paper and a preparation method and application thereof. Background Art

[0002] As people's living standards continue to improve, consumers have higher and higher requirements for the quality and taste of cigarettes. As an important component of cigarettes, cigarette paper not only has an important impact on the combustion performance of cigarettes, but also affects the taste and aroma of cigarettes to a certain extent.

[0003] Traditional cigarette paper mainly serves to wrap tobacco and control the burning speed, but its performance in terms of flavor enhancement is relatively limited. At present, most cigarette products on the market achieve the purpose of flavor enhancement by adding spices to tobacco, but this method has some shortcomings. On the one hand, the spices added to tobacco may undergo complex chemical reactions during the combustion process, resulting in unstable aroma and even some unpleasant odors. On the other hand, the spices in tobacco may evaporate rapidly as it burns, causing the aroma of cigarettes to weaken in the later stages of smoking, affecting the consumer experience.

[0004] There are also some schemes for adding flavor to cigarette paper in the prior art. The usual practice is to add a certain amount of microcapsules embedded with flavorings during the preparation of cigarette paper, so as to achieve the flavoring effect on cigarette paper. For example, the patent with application number CN202310121972.5 discloses a microcapsule for flavoring cigarette paper, cigarette paper containing the microcapsule and a preparation method thereof. The microcapsule includes: a core body, providing flavor, including flavoring materials and porous silica; a first wall material, including sodium alginate and chitosan; a second wall material, including layered structure minerals and polylactic acid. The present invention adds tobacco latent aroma substances to cigarette paper in the form of microcapsules, and at the same time improves the microcapsules and adds them to the pulping process of cigarette paper. The microcapsules are completely integrated into the cigarette paper, which is conducive to the retention of the flavor. However, such microcapsules may be damaged during the preparation of cigarette paper, resulting in the loss of flavor.

[0005] In addition, some existing flavoring technologies may have a negative impact on the physical properties of cigarette paper in practical applications. For example, the strength of the paper may be reduced, making the cigarette paper easily damaged during processing and use; it may also affect the air permeability of the paper, thereby changing the combustion performance of the cigarette, resulting in incomplete combustion or excessive production of harmful substances. In addition, some flavoring methods may increase the production cost of cigarette paper, or put forward higher requirements for the production process, which is also a considerable challenge for cigarette manufacturers. Therefore, it is of great practical significance to develop a flavoring cigarette paper and a preparation method thereof that can effectively increase the aroma of cigarettes without affecting the physical properties and combustion performance of cigarette paper. Summary of the invention

[0006] The present invention aims to overcome the defects of poor flavoring effect and easy degradation of physical properties of cigarette paper flavoring technology in the prior art, and provides a flavoring cigarette paper and a preparation method and application thereof to overcome the above shortcomings.

[0007] To achieve the above-mentioned purpose, the present invention is implemented by the following technical solutions: In a first aspect, the present invention first provides a method for preparing a flavored cigarette paper, comprising the following steps: (S.1) selectively oxidizing wood pulp fibers so that at least a portion of hydroxyl groups are converted into aldehyde groups to obtain oxidized fibers; (S.2) subjecting the oxidized fiber to a Maillard reaction with flavor amino acids to obtain a flavor-enhanced fiber; (S.3) beating the prepared flavoring fiber with wood pulp fiber and mixing with filler to obtain flavoring cigarette paper pulp; (S.4) The flavored cigarette paper pulp is subjected to a sheet forming process, a drying process and then coated with a combustion additive to obtain a flavored cigarette paper.

[0008] The Maillard reaction, also known as the non-enzymatic browning reaction, is a non-enzymatic browning reaction that is widely used in the food industry. It is a reaction between carbonyl compounds (reducing sugars) and amino compounds (amino acids and proteins). After a complex process, it eventually produces brown or even black macromolecular substances called melanoidins or pseudo-melanins, so it is also called carbonyl-amino reaction. In addition to producing melanoidins, the reaction also produces reducing ketones, aldehydes and heterocyclic compounds. Almost all foods containing carbonyl and amino groups can undergo the Maillard reaction under heating conditions. The Maillard reaction can give food a unique flavor and color, so the Maillard reaction has become a hot topic in food research and is a technology that is inseparable from the modern food industry.

[0009] Compared with the cigarette paper prepared by using flavoring capsules in the prior art, the Maillard method used in the present application can directly connect the flavoring substances with the fibers in the cigarette paper, thereby avoiding the defect that the flavoring capsules are broken, causing the flavor to be released, resulting in poor continuous flavoring effect.

[0010] Although the Maillard reaction has the above beneficial effects, the reactants of the Maillard reaction in the prior art are usually sugar substances, amino acids, and proteins. In the present application, cellulose is used as the raw material for the Maillard reaction, which has never been disclosed in the prior art. The reason is that although cellulose is a macromolecular polysaccharide composed of glucose, the number of groups (mainly carbonyl groups) that can participate in the Maillard reaction in its molecular structure is small, and they are only distributed at the end of the molecular chain. Therefore, if cellulose is directly used for the reaction, it basically cannot achieve the effect of enhancing the flavor.

[0011] Therefore, the present invention fully considers the above technical problems. In order to improve the Maillard reaction activity of cellulose, the present application firstly carries out a creative modification on wood pulp fiber. Therefore, in the first step of the present application, a selective oxidation step is firstly carried out on wood pulp fiber, so that the molecular bonds in the glucose units in cellulose are broken, so that at least part of the hydroxyl groups therein are converted into aldehyde groups, thereby greatly increasing the reaction sites of the Maillard reaction in the wood pulp fiber and improving the degree of the Maillard reaction.

[0012] After the modification of the wood pulp fiber is completed, the present application obtains the flavored fiber by subjecting the oxidized fiber to a Maillard reaction with flavor amino acids, and then the flavored fiber can be prepared according to the papermaking process of ordinary cigarette paper.

[0013] Compared with the prior art flavoring technology using flavoring capsules and flavors, the flavored cigarette paper prepared in the present application has higher stability because the flavor molecules and cellulose are chemically connected, so it will not dissipate during storage.

[0014] Preferably, the step (S.1) is specifically as follows: contacting wood pulp fibers with an oxidant in an aqueous solution to oxidize the wood pulp fibers to obtain oxidized fibers.

[0015] Preferably, the oxidant in step (S.1) is any one or more of hydrogen peroxide, sodium periodate, and sodium perchlorate.

[0016] Preferably, the flavor amino acids in step (S.2) are any one or more combinations of valine, L-arginine, L-methionine, L-glutamic acid, L-leucine, L-isoleucine, glycine, alanine, tyrosine, aspartic acid, histidine, lysine, proline, and phenylalanine.

[0017] Different amino acids can be selected and used in the present application to obtain different flavors, for example, valine can produce chocolate aroma, L-arginine can produce roasted sucrose aroma, L-methionine can produce potato aroma, L-glutamic acid can produce butterscotch aroma, L-leucine can produce toasted cheese aroma and flavor, L-isoleucine can produce toasted cheese aroma, glycine, alanine, tyrosine, aspartic acid can produce caramel aroma, histidine, lysine, proline can produce toasted bread aroma, and phenylalanine can produce violet aroma.

[0018] Preferably, the Maillard reaction temperature in the step (S.2) is 50-90° C., and the Maillard reaction time is 3-24 h.

[0019] The Maillard reaction is a complex chemical reaction process, and its reaction rate and product generation are greatly affected by temperature and time. In the temperature range of 50-90℃, the reaction can proceed at a more suitable rate. If the temperature is too low, the reaction rate is too slow, and it is difficult to generate enough flavoring substances within a reasonable time; if the temperature is too high, it may lead to an increase in side reactions, generate some substances with bad odors, and may also damage the structure of the fiber. The reaction time is set to 3-24h. Within this time period, it can ensure that the Maillard reaction is fully carried out, so that the oxidized fiber and the flavor amino acids react fully to generate rich aroma substances. If the time is too short, the reaction is not sufficient and the flavoring effect is not obvious; if the time is too long, it will not only increase the production cost, but also may lead to overreaction and affect product quality.

[0020] Preferably, in the step (S.3), the beating degree of the flavored cigarette pulp material is 50°SR-80°SR.

[0021] Preferably, the concentration of the flavoring fiber in the flavoring cigarette paper pulp is 1-2%.

[0022] Preferably, the filler is any one of light calcium carbonate and tobacco stem powder, and the added amount thereof accounts for 25-30% of the flavored cigarette paper.

[0023] Preferably, the combustion regulator is added in an amount of 0.5-1% of the flavored cigarette paper.

[0024] In a second aspect, the present invention further provides a flavored cigarette paper, which is prepared by any of the methods described above.

[0025] In a third aspect, the present invention further provides a cigarette comprising the flavored cigarette paper as described above.

[0026] Therefore, the present invention has the following beneficial effects: The present application achieves the flavoring effect on cigarette paper by subjecting cellulose to a Maillard reaction with flavor amino acids. In addition, in order to enhance the Maillard reaction activity of cellulose, the present application first performs a selective oxidation step on wood pulp fibers, thereby converting at least a portion of the hydroxyl groups therein into aldehyde groups, thereby greatly increasing the reaction sites of the Maillard reaction in the wood pulp fibers and enhancing the degree of the Maillard reaction. Compared with the prior art, the flavoring cigarette paper of the present invention is more stable because the flavor molecules and cellulose are chemically connected, thereby greatly extending its storage time. DETAILED DESCRIPTION

[0027] The present invention is further described below in conjunction with specific embodiments. Those of ordinary skill in the art will be able to implement the present invention based on these descriptions. In addition, the embodiments of the present invention involved in the following description are generally only embodiments of a part of the present invention, rather than all embodiments. Therefore, based on the embodiments in the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative work should fall within the scope of protection of the present invention.

[0028]

Preparation of aroma-enhancing fiber

[0029] Preparation of flavored fiber 2: Add distilled water to a three-necked flask, stir, add sodium periodate to prepare a 3% sodium periodate solution, and adjust the pH to 3 with sulfuric acid. Add 20% of the mass of wood pulp fiber to the three-necked flask, raise the temperature to 75°C, stir and react for 1 hour, filter, wash the filter cake with distilled water, and dry to obtain oxidized fiber. Then, mix the oxidized fiber with an amino acid aqueous solution in a mass ratio of 1:1, wherein the amino acid aqueous solution contains 1% valine, 1.5% L-methionine, and 0.5% phenylalanine, then seal and heat to 50°C, and perform Maillard reaction for 24 hours to obtain flavored fiber 2.

[0030] Preparation of aroma fiber 3: Add distilled water to a three-necked flask, stir, prepare a 2.5% sodium perchlorate solution, and adjust the pH to 5 with sulfuric acid. Add 10% of the mass of wood pulp fiber in the hydrogen peroxide solution to the three-necked flask, raise the temperature to 70°C, stir and react for 5 hours, filter, wash the filter cake with distilled water, and dry to obtain oxidized fiber. Then, mix the oxidized fiber with an amino acid aqueous solution in a mass ratio of 1:1, wherein the amino acid aqueous solution contains 1% valine, 1.5% L-methionine, and 0.5% phenylalanine, then seal and heat to 50°C, and perform Maillard reaction for 24 hours to obtain aroma fiber 3.

[0031] Preparation of flavored fiber 4: Add distilled water to a three-necked flask, stir, prepare a 5% hydrogen peroxide solution, and adjust the pH to 1 with sulfuric acid. Add 10% of the mass of wood pulp fiber to the three-necked flask, raise the temperature to 85°C, stir and react for 5 hours, filter, wash the filter cake with distilled water, and dry to obtain oxidized fiber. Then, mix the oxidized fiber with an amino acid aqueous solution in a mass ratio of 1:1, wherein the amino acid aqueous solution contains 0.5% aspartic acid, 0.1% glycine, and 2% proline, then seal and heat to 90°C, and react for 14 hours with Maillard reaction to obtain flavored fiber 4.

[0032] Comparative fiber 1: Wood pulp fiber was mixed with an amino acid aqueous solution in a mass ratio of 1:1, wherein the amino acid aqueous solution contained 1% valine, 1.5% L-methionine and 0.5% phenylalanine. The mixture was then sealed and heated to 60°C and subjected to Maillard reaction for 12 hours to obtain comparative fiber 1.

[0033] Example 1 A method for preparing flavored cigarette paper, the method comprising the following steps: (1) The aroma fiber 1 and the wood pulp fiber are prepared into a slurry with a concentration of 1.5% in a mass ratio of 1:2, and then beaten to obtain a slurry with a beating degree of 55° SR; (2) adding 28% of the total mass of the flavoring fiber 1 light calcium carbonate to the slurry to obtain a flavoring cigarette paper slurry; (3) The flavored cigarette paper pulp is subjected to a process of sheet forming, dehydration, and drying in sequence, and then coated with a 0.6% combustion regulator to obtain a flavored cigarette paper.

[0034] Example 2 A method for preparing flavored cigarette paper, the method comprising the following steps: (1) The aroma fiber 2 and the wood pulp fiber are mixed in a mass ratio of 1:1 to prepare a slurry with a concentration of 1.5%, and then beaten to obtain a slurry with a beating degree of 55° SR; (2) adding 28% of the total mass of the flavoring fiber 2 to the slurry to obtain a flavoring cigarette paper slurry; (3) The flavored cigarette paper pulp is subjected to a process of sheet forming, dehydration, and drying in sequence, and then coated with a 0.6% combustion regulator to obtain a flavored cigarette paper.

[0035] Example 3 A method for preparing flavored cigarette paper, the method comprising the following steps: (1) The aroma fiber 3 and the wood pulp fiber were mixed in a mass ratio of 1:2 to prepare a slurry with a concentration of 1.5%, and then beaten to obtain a slurry with a beating degree of 55° SR; (2) adding 28% of the total mass of the flavoring fiber 3 light calcium carbonate and 0.6% of a combustion regulator to the slurry to obtain a flavoring cigarette paper slurry; (3) The flavored cigarette paper pulp is subjected to a process of sheet forming, dehydration, and drying in sequence, and then coated with a 0.6% combustion regulator to obtain a flavored cigarette paper.

[0036] Example 4 A method for preparing flavored cigarette paper, the method comprising the following steps: (1) The aroma fiber 4 and the wood pulp fiber are prepared into a slurry with a concentration of 1.5% in a mass ratio of 1:2, and then beaten to obtain a slurry with a beating degree of 55° SR; (2) adding 28% of the total mass of the flavoring fiber 4 light calcium carbonate to the slurry to obtain a flavoring cigarette paper slurry; (3) The flavored cigarette paper pulp is subjected to a process of sheet forming, dehydration, and drying in sequence, and then coated with a 0.6% combustion regulator to obtain a flavored cigarette paper.

[0037] Example 5 A method for preparing flavored cigarette paper, the method comprising the following steps: (1) The aroma fiber 1 and the wood pulp fiber are prepared into a slurry with a concentration of 1% in a mass ratio of 1:2, and then beaten to obtain a slurry with a beating degree of 50° SR; (2) adding light calcium carbonate in an amount of 25% by weight of the total weight of the flavoring fiber 1 to the slurry to obtain a flavoring cigarette paper slurry; (3) The flavored cigarette paper pulp is subjected to a process of sheet forming, dehydration, and drying in sequence, and then coated with 0.5% of a combustion regulator to obtain a flavored cigarette paper.

[0038] Example 6 A method for preparing flavored cigarette paper, the method comprising the following steps: (1) The aroma fiber 1 and the wood pulp fiber are prepared into a slurry with a concentration of 2% in a mass ratio of 1:2, and then beaten to obtain a slurry with a beating degree of 80° SR; (2) adding light calcium carbonate in an amount of 30% by weight of the total weight of the flavoring fiber 1 to the slurry to obtain a flavoring cigarette paper slurry; (3) The flavored cigarette paper pulp is subjected to a process of sheet forming, dehydration, and drying in sequence, and then coated with 1% of a combustion regulator to obtain a flavored cigarette paper.

[0039] Comparative Example 1 A method for preparing flavored cigarette paper, the method comprising the following steps: (1) The comparative fiber 1 and the wood pulp fiber were prepared into a slurry with a concentration of 1.5% in a mass ratio of 1:2, and then beaten to obtain a slurry with a beating degree of 55° SR; (2) adding 28% of the total mass of comparative fiber 1 light calcium carbonate to the pulp to obtain a flavored cigarette paper pulp; (3) The flavored cigarette paper pulp is subjected to a process of sheet forming, dehydration, and drying in sequence, and then coated with a 0.6% combustion regulator to obtain a flavored cigarette paper.

[0040] The flavored cigarette papers of Examples 1-6 and Comparative Example 1 were wrapped with shredded tobacco of the same formulation, and cigarette samples using the cigarette papers of the present invention and traditional cigarette papers were respectively prepared, a total of 4 samples were placed in a constant temperature and humidity chamber at a temperature of 22°C ± 1°C and a RH of 60% ± 2% for equilibration for 48 hours, and a cigarette sensory evaluation panel was organized to conduct smoking evaluation.

[0041] The specific evaluation results are shown in the table below: sample describe Example 1 It has a sweet taste, with aromas of chocolate, potatoes, and a certain floral scent; the smoke is delicate Example 2 It has a sweet taste, with aromas of chocolate and potatoes, as well as a certain floral scent. The smoke is delicate. Example 3 It has a sweet taste, with aromas of chocolate and potatoes, as well as a certain floral scent. The smoke is delicate. Example 4 It has a rich caramel aroma and a certain bread aroma, and the smoke is delicate Example 5 It has a sweet taste, with aromas of chocolate and potatoes, as well as a certain floral scent. The smoke is delicate. Example 6 It has a sweet taste, with aromas of chocolate and potatoes, as well as a certain floral scent. The smoke is delicate. Comparative Example 1 The woody smell is obvious, the aroma is not obvious, and it is slightly irritating The evaluation results in the above table show that the flavoring cigarette papers prepared in Examples 1-6 of the present application have a better flavoring effect than that of Comparative Example 1.

[0042] The specific embodiments described herein are merely examples of the spirit of the present invention. A person skilled in the art of the present invention may make various modifications or additions to the specific embodiments described or replace them in a similar manner, but this will not deviate from the spirit of the present invention or exceed the scope defined by the appended claims.

Claims

1. A method for preparing flavored cigarette paper, characterized in that: The following steps are involved: (S.1) selectively oxidizing wood pulp fibers so that at least a portion of hydroxyl groups are converted into aldehyde groups to obtain oxidized fibers; (S.2) subjecting the oxidized fiber to a Maillard reaction with flavor amino acids to obtain a flavor-enhanced fiber; (S.3) beating the prepared flavoring fiber with wood pulp fiber and mixing with filler to obtain flavoring cigarette paper pulp; (S.4) The flavored cigarette paper pulp is subjected to a sheet forming and drying process in sequence, and then coated with a combustion additive to obtain a flavored cigarette paper.

2. The method for preparing a flavored cigarette paper according to claim 1, characterized in that: The step (S.1) is specifically as follows: the wood pulp fibers are contacted with an oxidant in an aqueous solution to oxidize the wood pulp fibers to obtain oxidized fibers.

3. The method for preparing a flavored cigarette paper according to claim 2, characterized in that: In the step (S.1), the oxidant is any one or more of hydrogen peroxide, sodium periodate, and sodium perchlorate.

4. The method for preparing a flavored cigarette paper according to claim 2 or 3, characterized in that: In the step (S.1), the reaction pH is 1-5, the reaction time is 1-5h, and the reaction temperature is 30-85°C.

5. The method for preparing a flavored cigarette paper according to claim 1, characterized in that: In the step (S.2), the flavor amino acids are any one or more combinations of valine, L-arginine, L-methionine, L-glutamic acid, L-leucine, L-isoleucine, glycine, alanine, tyrosine, aspartic acid, histidine, lysine, proline, and phenylalanine.

6. The method for preparing a flavored cigarette paper according to claim 1 or 5, characterized in that: The Maillard reaction temperature in the step (S.2) is 50-90° C., and the Maillard reaction time is 3-24 hours.

7. The method for preparing a flavored cigarette paper according to claim 1, characterized in that: In the step (S.3), the beating degree of the flavored cigarette pulp material is 50°SR-80°SR; The concentration of the flavoring fiber in the flavoring cigarette paper pulp is 1-2%.

8. The method for preparing a flavored cigarette paper according to claim 1 or 7, characterized in that: The filler is any one of light calcium carbonate and tobacco stem powder, and its added amount accounts for 25-30% of the flavored cigarette paper; The added amount of the combustion regulator accounts for 0.5-1% of the flavored cigarette paper.

9. A flavored cigarette paper, characterized in that: It is prepared by the method described in any one of claims 1 to 8.

10. A cigarette, characterized in that: The invention comprises the flavored cigarette paper as claimed in claim 9.