Preparation method and application of cigar-flavored essence base

Abstract

The invention discloses a preparation method and application of a cigar-flavor essence base, and relates to the technical field of reconstituted tobacco, the preparation method of the cigar-flavor essence base takes the specific tobacco flavor style of cigars as a guide, selectively selects tobacco raw materials with related characteristics, and performs compounding and mixed extraction as a basis, so that the cigar-flavor essence base is prepared. And on the basis, the special rich flavor fragrance of the cigars is selectively supplemented, and the cigar flavor base is prepared. In the using process, the cigar flavor base with remarkable characteristics can be manufactured under the condition that cigar tobacco resources do not exist, and functional cigar style characteristic tobacco products can be widened.

Description

Technical Field

[0001] The invention relates to the technical field of reconstituted tobacco leaves, and in particular to a preparation method and application of a cigar flavor aroma base. Background Art

[0002] Cigar is a special tobacco product made of dried and fermented tobacco. When smoking, one end is lit and then inhaled with the other end to produce smoke. It has the characteristics of "mellow aroma, strong strength, bitter and sweet taste, and low tar and nicotine content".

[0003] Affected by the planting regions, area and growth characteristics, the amount of cigar raw materials themselves is relatively small. Therefore, by using existing tobacco raw materials and adjusting the compounding, the aroma characteristics can be retained and enhanced during the processing, so as to obtain an aroma base with controllable high-quality cigar aroma characteristics. This aroma base is applied to the preparation of reconstituted tobacco and flavored cigarettes, which can supplement cigars, especially the currently lacking mid-to-high-end cigar products.

[0004] Therefore, the application proposes a method for preparing and applying a cigar flavor base, which can produce a cigar flavor base with distinctive characteristics without cigar tobacco leaf resources, so as to broaden the functional cigar style characteristic tobacco products. Summary of the invention

[0005] The main purpose of the present invention is to provide a preparation method and application of a cigar flavor base, aiming to solve the technical problem of producing a cigar flavor base without cigar tobacco resources.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] In a first aspect, the present invention provides a method for preparing a cigar flavor base, comprising the following steps:

[0008] Step S1, 5-10 parts of vanilla, 10-15 parts of charcoal roasted coffee powder, 10-15 parts of latte coffee powder, 1-5 parts of cocoa powder, 1-3 parts of milky base, 5-7 parts of milk coffee essence, 10-17 parts of high-quality aromatic tobacco base, 5-15 parts of American and Brazilian tobacco mixed extract, 15-20 parts of strong-flavor tobacco, and 15-20 parts of light calcium carbonate are mixed to form a cigar flavor base extract material, and after adding water for extraction, solid-liquid separation is performed to obtain centrifuge liquid I and solid residue I;

[0009] Step S2, the solid residue I is extracted by adding 20-40% ethanol, and then the solid and liquid are separated to obtain centrifugal liquid II and solid residue II;

[0010] Step S3, the solid residue II is extracted by adding 40-60% ethanol, and then the solid and liquid are separated to obtain centrifugal liquid III and solid residue III;

[0011] Step S4, the solid residue III is extracted by adding 60-80% ethanol, and then the solid and liquid are separated to obtain centrifuged liquid IV and solid residue IV;

[0012] Step S5, the centrifuge liquid I, the centrifuge liquid II, the centrifuge liquid III and the centrifuge liquid IV are mixed and concentrated by vacuum rotary evaporation to a density of 1.0-2.0 g / cm 3 , to obtain concentrated solution Ⅰ;

[0013] Step S6, add 30-50 parts of humectant, 3-10 parts of sugar, 1-2 parts of organic acid, 1-4 parts of tobacco flavor, 5-10 parts of floral flavor, and 20-30 parts of milk coffee flavor to 30-50 parts of concentrated liquid I, and stir at a speed of 200-300 rpm until the system is evenly dispersed to obtain a cigar flavor base.

[0014] As a further improvement of the present invention, in step S1, from step S1 to step S4, the solid-liquid ratio of the extraction process is 1:3-1:5, the extraction temperature is 60-80°C, and the extraction time is 30-60min.

[0015] As a further improvement of the present invention, in step S5, the mixing ratio of the centrifuge liquid I, the centrifuge liquid II, the centrifuge liquid III and the centrifuge liquid IV is 2:3:1:4, 5:2:1:2 or 4:2:2:2.

[0016] As a further improvement of the present invention, in step S6, the humectant is one or more of propylene glycol, glycerol, etc., but not limited to this; the sugar material is one or more of honey, molasses, etc., but not limited to this; the organic acid is one or more of citric acid, malic acid and other organic acids, but not limited to this; the tobacco flavoring is one or more of cinnamic acetate, vanillin, pine oil acetate, etc., but not limited to this; the floral flavoring is one or more of rose oil, clove oil, vetiver oil, etc., but not limited to this; the milk coffee flavoring is one or more extracts of charcoal roasted coffee, latte, cocoa, fresh milk, condensed milk, yogurt, etc., but not limited to this.

[0017] In a second aspect, the present invention provides the use of the above-mentioned cigar flavor base in the preparation of reconstituted tobacco leaves and flavored cigarettes.

[0018] The technical solution provided by the present invention may include the following beneficial effects:

[0019] During use, the present invention, under the condition of no cigar tobacco resources, takes the unique tobacco aroma style of cigar as a guide, selectively selects relevant characteristic tobacco raw materials, and uses compound mixing and extraction as a basis, and selectively supplements the unique rich flavor aroma of cigar on this basis to produce a cigar flavor aroma base with significant characteristics, which is conducive to broadening the functional cigar style characteristic tobacco products. DETAILED DESCRIPTION

[0020] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. In the absence of conflict, the embodiments of the present invention and the features in the embodiments can be combined with each other. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without making creative work are within the scope of protection of the present invention.

[0021] Embodiment 1

[0022] A method for preparing a cigar flavor base comprises the following steps

[0023] Step S1, 5 parts of vanilla, 10 parts of charcoal roasted coffee powder, 10 parts of latte coffee powder, 1 part of cocoa powder, 1 part of milky base, 5 parts of milk coffee essence, 10 parts of high-quality spice tobacco base, 5 parts of American and Brazilian tobacco mixed extract, 15 parts of strong-flavor tobacco, and 15 parts of light calcium carbonate are mixed to form a cigar flavor base extract material, and water is added for extraction (solid-liquid ratio is 1:3, extraction temperature is 60°C, extraction time is 30 minutes), and solid-liquid separation is performed to obtain centrifuge liquid I and solid residue I;

[0024] Step S2, the solid residue I is extracted with 20% ethanol (solid-liquid ratio is 1:3, extraction temperature is 60° C., extraction time is 30 min), and then the solid and liquid are separated to obtain centrifugal liquid II and solid residue II;

[0025] Step S3, the solid residue II is extracted with 40% ethanol (solid-liquid ratio is 1:3, extraction temperature is 60° C., extraction time is 30 min), and then the solid and liquid are separated to obtain centrifuge III and solid residue III;

[0026] Step S4, the solid residue III is extracted with 60% ethanol (solid-liquid ratio is 1:3, extraction temperature is 60° C., extraction time is 30 min), and then the solid and liquid are separated to obtain centrifuged liquid IV and solid residue IV;

[0027] Step S5, the centrifuge liquid I, the centrifuge liquid II, the centrifuge liquid III and the centrifuge liquid IV are mixed in a ratio of 2:3:1:4, and then concentrated by vacuum rotary evaporation (concentration conditions: temperature 40°C, vacuum degree 40mbar, rotation speed 30rad / min) to a density of 1.0g / cm 3 , to obtain concentrated solution Ⅰ;

[0028] Step S6, add 30 parts of humectant, 3 parts of sugar, 1 part of organic acid, 1 part of tobacco flavor, 5 parts of floral flavor, and 20 parts of milk coffee flavor to 50 parts of concentrated liquid I, and stir at 200 rpm until the system is evenly dispersed to obtain a cigar flavor base.

[0029] Embodiment 2

[0030] A method for preparing a cigar flavor base comprises the following steps

[0031] Step S1, 6 parts of vanilla, 12 parts of charcoal roasted coffee powder, 12 parts of latte coffee powder, 2 parts of cocoa powder, 2 parts of milky base, 6 parts of milk coffee essence, 15 parts of high-quality spice tobacco base, 10 parts of American and Brazilian tobacco leaf mixed extract, 20 parts of strong-flavor tobacco leaves, and 18 parts of light calcium carbonate are mixed to form a cigar flavor base extract material, and water is added for extraction (solid-liquid ratio is 1:4, extraction temperature is 70°C, extraction time is 45 minutes), and solid-liquid separation is performed to obtain centrifuge liquid I and solid residue I;

[0032] Step S2, the solid residue I is extracted with 20% ethanol (solid-liquid ratio is 1:4, extraction temperature is 70° C., extraction time is 45 min), and then the solid and liquid are separated to obtain centrifugal liquid II and solid residue II;

[0033] Step S3, the solid residue II is extracted with 40% ethanol (solid-liquid ratio is 1:4, extraction temperature is 70° C., extraction time is 45 min), and then the solid-liquid is separated to obtain centrifuge III and solid residue III;

[0034] Step S4, the solid residue III is extracted with 60% ethanol (solid-liquid ratio is 1:4, extraction temperature is 70° C., extraction time is 45 min), and then the solid-liquid is separated to obtain centrifuged liquid IV and solid residue IV;

[0035] Step S5, the centrifuge liquid I, the centrifuge liquid II, the centrifuge liquid III and the centrifuge liquid IV are mixed in a ratio of 5:2:1:2, and then concentrated by vacuum rotary evaporation (concentration conditions: temperature 45°C, vacuum degree 45mbar, rotation speed 40rad / min) to a density of 1.5g / cm 3 , to obtain concentrated solution Ⅰ;

[0036] Step S6, add 40 parts of humectant, 6 parts of sugar, 2 parts of organic acid, 2 parts of tobacco flavor, 6 parts of floral flavor, and 24 parts of milk coffee flavor to 40 parts of concentrated liquid I, and stir at 250 rpm until the system is evenly dispersed to obtain a cigar flavor base.

[0037] Embodiment 3

[0038] A method for preparing a cigar flavor base comprises the following steps

[0039] Step S1, 10 parts of vanilla, 15 parts of charcoal roasted coffee powder, 15 parts of latte coffee powder, 5 parts of cocoa powder, 3 parts of milky base, 7 parts of milk coffee essence, 17 parts of high-quality spice tobacco base, 15 parts of American and Brazilian tobacco leaf mixed extract, 20 parts of strong-flavor tobacco leaves, and 20 parts of light calcium carbonate are mixed to form a cigar flavor base extract material, and water is added for extraction (solid-liquid ratio of 1:5, extraction temperature of 80°C, extraction time of 60 minutes), and solid-liquid separation is performed to obtain centrifuge liquid I and solid residue I;

[0040] Step S2, the solid residue I is extracted with 20% ethanol (solid-liquid ratio is 1:5, extraction temperature is 80° C., extraction time is 60 min), and then the solid and liquid are separated to obtain centrifugal liquid II and solid residue II;

[0041] Step S3, the solid residue II is extracted with 40% ethanol (solid-liquid ratio is 1:5, extraction temperature is 80° C., extraction time is 60 min), and then the solid and liquid are separated to obtain centrifuge III and solid residue III;

[0042] Step S4, the solid residue III is extracted with 60% ethanol (solid-liquid ratio is 1:5, extraction temperature is 80° C., extraction time is 60 min), and then the solid-liquid is separated to obtain centrifuged liquid IV and solid residue IV;

[0043] Step S5, the centrifuge liquid I, the centrifuge liquid II, the centrifuge liquid III and the centrifuge liquid IV are mixed in a ratio of 4:2:2:2, and then concentrated by vacuum rotary evaporation (concentration conditions: temperature 45°C, vacuum degree 50mbar, rotation speed 50rad / min) to a density of 2.0g / cm 3 , to obtain concentrated solution Ⅰ;

[0044] Step S6, add 50 parts of humectant, 10 parts of sugar, 2 parts of organic acid, 4 parts of tobacco flavoring, 10 parts of floral flavoring, and 30 parts of milk coffee flavoring to 30 parts of concentrated liquid I, and stir at 300 rpm until the system is evenly dispersed to obtain a cigar flavor base.

[0045] Embodiment 4

[0046] The cigar flavor bases prepared in Example 1, Example 2 and Example 3 were used to prepare reconstituted tobacco leaves, which were denoted by A, B and C, respectively. After smoking, the following table was obtained:

[0047]

[0048] Judging from the evaluation results, the precise application of different ratios has different aroma characteristics. The aroma volume and strength are best shown in B and C, the texture, comfort and miscellaneous smell are best shown in A, and the best overall performance is in B. However, the cigar smoke characteristics of all example samples are at an upper-medium level.

[0049] Embodiment 5

[0050] The cigar flavor bases prepared in Example 1, Example 2 and Example 3 were used to prepare reconstituted tobacco leaves, which were denoted by A1, B1 and C1, respectively. After smoking, the following table was obtained:

[0051]

[0052] Judging from the evaluation results, different proportions of cigar flavor bases have different aroma characteristics on the tobacco leaf group. As the usage ratio increases, the aroma volume and strength are significantly improved, the impurities are reduced and the richness is improved. The cigar smoke characteristics of all example samples are at an upper-medium level.

[0053] In summary, in the absence of cigar tobacco leaf resources, guided by the unique tobacco aroma style of cigars, relevant characteristic tobacco raw materials are selectively selected, and compounded and mixed as the basis. On this basis, the unique rich flavor aroma of cigars is selectively supplemented to produce a cigar flavor base with distinctive characteristics, which is conducive to broadening the functional cigar style characteristic tobacco products.

[0054] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing a cigar flavor base, characterized in that: The following steps are involved: Step S1, 5-10 parts of vanilla, 10-15 parts of charcoal roasted coffee powder, 10-15 parts of latte coffee powder, 1-5 parts of cocoa powder, 1-3 parts of milky base, 5-7 parts of milk coffee essence, 10-17 parts of high-quality aromatic tobacco base, 5-15 parts of American and Brazilian tobacco mixed extract, 15-20 parts of strong-flavor tobacco, and 15-20 parts of light calcium carbonate are mixed to form a cigar flavor base extract material, and after adding water for extraction, solid-liquid separation is performed to obtain centrifuge liquid I and solid residue I; Step S2, the solid residue I is extracted by adding 20-40% ethanol, and then the solid and liquid are separated to obtain centrifugal liquid II and solid residue II; Step S3, the solid residue II is extracted by adding 40-60% ethanol, and then the solid and liquid are separated to obtain centrifugal liquid III and solid residue III; Step S4, the solid residue III is extracted by adding 60-80% ethanol, and then the solid and liquid are separated to obtain centrifuged liquid IV and solid residue IV; Step S5, the centrifuge liquid I, the centrifuge liquid II, the centrifuge liquid III and the centrifuge liquid IV are mixed and concentrated by vacuum rotary evaporation to a density of 1.0-2.0 g / cm 3 , to obtain concentrated solution Ⅰ; Step S6, add 30-50 parts of humectant, 3-10 parts of sugar, 1-2 parts of organic acid, 1-4 parts of tobacco flavor, 5-10 parts of floral flavor, and 20-30 parts of milk coffee flavor to 30-50 parts of concentrated liquid I, and stir at a speed of 200-300 rpm until the system is evenly dispersed to obtain a cigar flavor base.

2. The method according to claim 1, characterized in that In the step S1 and in the step S1 to the step S4, the solid-liquid ratio of the extraction process is 1:3-1:5, the extraction temperature is 60-80° C., and the extraction time is 30-60 min.

3. The method according to claim 1, characterized in that In the step S5, the mixing ratio of the centrifuge liquid I, the centrifuge liquid II, the centrifuge liquid III and the centrifuge liquid IV is 2:3:1:4, 5:2:1:2 or 4:2:2:

2.

4. The method according to claim 1, characterized in that: In step S6, the humectant is one or more of propylene glycol, glycerol, etc., but not limited to them; the sugar material is one or more of honey, molasses, etc., but not limited to them; the organic acid is one or more of citric acid, malic acid, etc., but not limited to them; the tobacco flavoring is one or more of cinnamic acetate, vanillin, pine acetate, etc., but not limited to them; the floral flavoring is one or more of rose oil, clove oil, vetiver oil, etc., but not limited to them; the milk coffee flavoring is one or more extracts of charcoal-roasted coffee, latte, cocoa, fresh milk, condensed milk, yogurt, but not limited to them.

5. Use of the cigar flavor base according to any one of claims 1 to 4 in preparing reconstituted tobacco.

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