Preparation method of reconstituted tobacco base with wine aroma and sweet brewing characteristics

Abstract

The invention belongs to the technical field of reconstituted tobacco sheet bases, and particularly relates to a preparation method of a reconstituted tobacco sheet base with bouquet and sweet brewing characteristics, which comprises the following steps: (1) preparing a coating liquid; (2) preparing a reconstituted tobacco base; (3) dip-coating a reconstituted tobacco base with the coating liquid; (4) the reconstituted tobacco base is dried and cut, and volatile bouquet components are sprayed on the reconstituted tobacco base; (5) sealing and storing for a period of time; the reconstituted tobacco base with the wine aroma and sweet brewing characteristics is obtained. The reconstituted tobacco sheet base with the wine aroma and sweet brewing characteristics, obtained through the preparation method, has the aroma enhancing and flavor enhancing functions when being used for cigarettes, and the functionality of the reconstituted tobacco sheet base is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of reconstituted tobacco leaf base, and in particular relates to a method for preparing a reconstituted tobacco leaf base with wine aroma and brewing sweetness characteristics. Background Art

[0002] At present, the wine-flavored cigarettes on the market include Guiyan (Guojiuxiang·30), Kuanzhai (Wuliang Nongxiang), Zhenlong Jiayun and other cigarette brands. These brands use high-quality liquor as raw materials and other spices to create elegant and comfortable wine-flavored cigarettes.

[0003] Patent CN109793260A discloses "a kind of liquor lees oil and its preparation method and application" and CN111362434A discloses "a kind of wine aroma base for cigarettes mainly based on lees extract". The above shows that lees and its extracts are rich in ethyl caproate, ethyl valerate, caproic acid, lactic acid, furfural, phenylethanol, 2-pentanol, 3-methylbutanol and other flavor components, which can give cigarettes natural wine aroma. Patent CN 111317166A discloses "a method for preparing wine-flavored non-burning reconstituted tobacco leaf base for heat-not-burn cigarettes", which uses plant particles or activated carbon to adsorb wine aroma liquid, and uses chitosan for embedding to prepare solid-phase wine aroma substance, then mixes tobacco mixed pulp, wood pulp fiber, solid-phase wine aroma substance, and filler, and finally adds additives, and then uses papermaking reconstituted tobacco leaf base process to prepare reconstituted tobacco leaf base. Patent CN 116548650 A discloses "a thick wine-flavored fermented cigarette sheet and preparation method", which uses glutinous rice as the main raw material, makes fermented rice slurry according to the fermentation process of thick wine, and then adds tobacco slurry to the fermented rice slurry to make thick wine-flavored fermented tobacco slurry. The preferred slurry includes a binder, a fiber raw material, and a smoke-generating agent. The thick wine-flavored fermented tobacco slurry is subjected to flow-through sheeting to make the thick wine-flavored fermented heated cigarette sheet.

[0004] In order to highlight the aroma and flavor enhancement function of paper-making reconstituted tobacco leaf base and enhance the support for cigarette style characteristics, it has always been a hot topic of research. However, during the processing of paper-making reconstituted tobacco leaf base, the material undergoes solid-liquid conversion, and the temperature and humidity of the material change greatly during the processing process. Therefore, the aroma substances of wine aroma have the problem of "easy to lose and difficult to retain", which in turn affects its application in reconstituted tobacco leaf base.

[0005] The present invention is proposed to solve the above-mentioned problems. Summary of the invention

[0006] In order to solve the problems existing in the prior art, the present invention designs ultrafine powder of distiller's grains, ultrafine powder of sweetener, extract of ultrafine powder of distiller's grains and sweetener and volatile wine aroma components, and utilizes the solid-liquid coupling addition method and the process of loading and encapsulating volatile wine aroma components with back-end plant polysaccharides (such as red date polysaccharides) to develop a reconstructed tobacco leaf base with wine aroma and sweet brewing characteristics.

[0007] The technical solution of the present invention is as follows:

[0008] A method for preparing reconstructed tobacco leaf base with wine aroma and brewing sweetness characteristics, comprising the following steps:

[0009] (1) preparing a coating liquid; (2) preparing a reconstituted tobacco leaf base; (3) applying the coating liquid to the reconstituted tobacco leaf base; (4) drying and cutting the reconstituted tobacco leaf base, and spraying volatile wine aroma components; (5) sealing and storing for a period of time; thus, the reconstituted tobacco leaf base having wine aroma and sweet brewing characteristics is obtained.

[0010] Preferably, step (1) of preparing the coating solution comprises the following steps:

[0011] (11) grinding the lees to obtain ultrafine lees powder, wherein the ultrafine powder has a mesh size of 600-800 mesh, a moisture content of (7-9) wt%, and a particle size distribution of ≥ D90; and the temperature during the grinding process does not exceed 45° C.;

[0012] (12) crushing the sweetener to obtain an ultrafine powder of the sweetener, wherein the mesh size of the ultrafine powder is 600-800 mesh, the moisture content is (7-9) wt%, and the particle size distribution is ≥ D90; the temperature during the crushing process does not exceed 42° C.;

[0013] (13) crushing the tobacco raw material to obtain tobacco ultrafine powder, wherein the ultrafine powder has a mesh size of 200-400 mesh, a moisture content of (7-9) wt%, and a particle size distribution of ≥ D80; and the temperature during the crushing process does not exceed 45° C.;

[0014] (14) Mix the wine lees fine powder and the sweetener ultrafine powder in a mass ratio of 1:(3-5), then add the ultrafine powder mixture to the ethanol solution in a ratio of 1:(5-10) (m:v), extract at 50-55°C for 40-60 minutes, freeze-stand and separate, and concentrate the upper liquid to a density of 1.20-1.30 g / cm 3 , obtain wine aroma and sweet aroma extract; freezing temperature -7~-10℃;

[0015] (15) Add tobacco ultrafine powder to ethanol solution at a ratio of 1:(5-10) (m:v), extract at 58-62°C for 40-90 min, separate the upper liquid and concentrate it to a density of 1.210-1.220 g / cm 3, obtaining tobacco extract and tobacco ultrafine powder residue;

[0016] (16) The wine lees fine powder of step (11) and the sweetener ultrafine powder of step (12) are mixed in a mass ratio of 1: (0.5-2), and then the ultrafine powder mixture is added to (42±1)°C warm water in a mass ratio of the ultrafine powder mixture to water of 1: (5-10); after mixing uniformly into a slurry, the wine aroma and sweet aroma extract and the tobacco extract are added to the above-mentioned mixture in a ratio of (4.5-5.5) wt%, respectively, and water is added to mix into a uniform slurry with a density of (1.198±0.005) g / mL; thus, the coating liquid is obtained.

[0017] Preferably, the preparation steps of the reconstituted tobacco leaf base are as follows: the tobacco ultrafine powder residue and the added fiber in step (15) are paper-made, and dried at a temperature not exceeding 120° C. to obtain a sheet containing (9-11) wt% of water and having a weight of 35±5 g / m 2 The sheet base is the reconstituted tobacco sheet base; the added fiber is hemp pulp, and the added ratio is (7-15) wt%.

[0018] Preferably, in step (3), the conditions for dip-coating the coating liquid on the reconstituted tobacco leaf base are as follows: the coating liquid temperature is 45±2°C; the temperature is maintained at 42.5±2.5°C during dip-coating, and the coating rate is 41%±2%.

[0019] Preferably, the volatile wine aroma components in step (4) include the following components by weight: 10-30 parts of rice wine, 5-10 parts of sauce-flavor wine or Luzhou-flavor wine, 10-20 parts of green plum extract, 5-10 parts of nut essence, 40-60 parts of plant polysaccharides, and 3-10 parts of glycerol;

[0020] The preparation method of the volatile wine aroma component is as follows: adding the above components in a mass ratio of 1:(1-3) to warm water at (42±1)°C and mixing evenly to obtain the volatile wine aroma component;

[0021] The conditions for spraying volatile wine aroma components are: atomization spraying is carried out in a drum, the temperature in the drum is maintained at 42±1°C, the amount of volatile wine aroma components added is (1-3)wt% of the mass of the reconstituted tobacco leaf base, the viscosity of the volatile wine aroma components of the spray liquid does not exceed 100mPa.s during spraying; the moisture content of the reconstituted tobacco leaf base is controlled at (8-10)wt% before spraying.

[0022] Preferably, the sealed storage conditions in step (5) are: temperature of 22±2° C., humidity of 60±2%, and time of 8-12 h.

[0023] Preferably, the distiller's grains include the following components in parts by weight: 30-50 parts of glutinous rice; 20-30 parts of sorghum; 5-15 parts of corn; 5-10 parts of wheat; 5-10 parts of barley; and 5-10 parts of rice.

[0024] Preferably, the sweetener comprises the following components in parts by weight: 20-40 parts of green plum; 10-30 parts of white apricot; 10-20 parts of kudzu root; and 15-40 parts of jujube.

[0025] Preferably, the ethanol solution used in steps (14) and (15) has an ethanol content of more than 50 wt%.

[0026] Preferably, the tobacco raw material in step (13) is: more than 50 wt% of tobacco leaf fragments; the rest is tobacco scraps.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] 1. The preparation method of the present invention uses ultrafine powder components of distiller's grains, ultrafine powder components of sweeteners, and volatile wine aroma components for the first time, and prepares extract components of distiller's grains and ultrafine powder components of sweeteners, and develops reconstructed tobacco leaf base with wine aroma and sweet brewing characteristics; the reconstructed tobacco leaf base with wine aroma and sweet brewing characteristics obtained by the preparation method of the present invention has the function of adding fragrance and flavor to cigarettes, thereby improving the functionality of the reconstructed tobacco leaf base.

[0029] 2. The preparation method of the present invention is the first to discover that among the volatile wine aroma components, the use of plant polysaccharides (red dates polysaccharides) to load rice wine, sauce-flavored wine (or strong-flavored wine), green plum extract, nut flavors, etc. in the processing of reconstituted tobacco leaf base can reduce the loss of volatile wine aroma components. At the same time, after the preparation of the reconstituted tobacco leaf base is completed, the volatile wine aroma components will not be lost or the loss is small.

[0030] 3. The preparation method of the present invention also uses wine aroma and sweet aroma extracts and tobacco extracts, which can enhance and supplement the loss of tobacco aroma and wine aroma characteristics that are easily lost during the production and processing of reconstituted tobacco leaf bases.

[0031] 4. The preparation method of the present invention uses tobacco waste as the raw material for reconstructing tobacco leaf base, which saves costs and protects the environment. DETAILED DESCRIPTION

[0032] The present invention is described below in conjunction with specific examples, but the embodiments of the present invention are not limited thereto. The experimental methods for which specific conditions are not specified in the examples are generally carried out according to conventional conditions and conditions described in the manual, or according to the conditions recommended by the manufacturer. The general equipment, materials, reagents, etc. used can be obtained from commercial channels unless otherwise specified. The raw materials required in the following examples and comparative examples are all commercially available.

[0033] Embodiment: A method for preparing a reconstructed tobacco leaf base with wine aroma and sweet brewing characteristics, comprising the following steps:

[0034] Step 1: Tobacco raw material assembly and prefabrication. The tobacco raw material module includes the following components by weight: more than 50wt% of tobacco leaf fragments, and the rest are tobacco scraps. The above materials are mixed and ultra-finely crushed, with a crushing mesh of 200-300 mesh, a moisture content of 8%±1%, a particle size distribution of ≥D80, and a temperature of ≤45°C during the prefabrication process.

[0035] Step 2: Assembling and prefabricating ultrafine powder of distiller's grains. The distiller's grains ingredients include the following components by mass: 30-50 parts of glutinous rice; 20-30 parts of sorghum; 5-15 parts of corn; 5-10 parts of wheat; 5-10 parts of barley; 5-10 parts of rice. The above materials are dried separately, and the moisture content after drying is controlled at 8%±1%. After the above materials are mixed, they are ultrafinely ground, with a grinding mesh of 600-800 mesh, a moisture content of 8%±1%, a particle size distribution ≥D90, and a temperature ≤45°C during the grinding process.

[0036] Step 3: Assembling and prefabricating the ultrafine powder of the sweetener. The sweetener includes the following components by weight: 20-40 parts of green plum; 10-30 parts of white apricot; 10-20 parts of kudzu root; 15-40 parts of jujube. The above materials are mixed and ultrafinely crushed, with a crushing mesh of 600-800 mesh, a moisture content of 8%±1%, a particle size distribution ≥D90, and a temperature of ≤45°C during the crushing process.

[0037] Step 4, preparation of the extract of lees ultrafine powder and sweetener ultrafine powder. The lees ultrafine powder and the sweetener ultrafine powder are mixed in a mass ratio of 1: (3-5), and then the ultrafine powder mixture is added to the ethanol solution in a ratio of 1: (5-10) (m: v), extracted at 50-55°C for 40-60 minutes, frozen and statically separated at -7 to -10°C, and the upper liquid is concentrated to a density of 1.20-1.30 g / cm 3 , obtain wine aroma and sweet aroma extract;

[0038] Step 5: Preparation of tobacco extract and tobacco ultrafine powder residue. Add tobacco ultrafine powder to ethanol solution at a ratio of 1: (5-10) (m: v), extract at 58-62°C for 40-90 minutes, separate the upper layer of liquid and concentrate it to a density of 1.210-1.220 g / cm 3 , obtaining tobacco extract and tobacco ultrafine powder residue;

[0039] Step 6: Preparation of volatile wine aroma components. The volatile wine aroma components include the following components by weight: 10-30 parts of rice wine, 5-10 parts of sauce-flavored wine or Luzhou-flavored wine, 10-20 parts of green plum extract, 5-10 parts of nut essence, 40-60 parts of plant polysaccharides, and 3-10 parts of glycerol. The plant polysaccharide of this embodiment is jujube polysaccharide;

[0040] The preparation method of the volatile wine aroma component is as follows: adding the above components to warm water at (42±1)°C in a mass ratio of 1:(1-3) and mixing evenly to obtain the volatile wine aroma component; and storing at a constant temperature of 42±1°C. Rice wine, sauce-flavored wine (or one or a combination of sauce-flavored wine, strong-flavored wine, and light-flavored wine), green plum extract, glycerin, plum extract, nut aroma, and jujube polysaccharide can be purchased or prepared by an existing method.

[0041] Step 7: Preparation of coating liquid. The wine lees fine powder of step 2 and the sweetener ultrafine powder of step 3 are mixed in a mass ratio of 1: (0.5-2), and then the ultrafine powder mixture is added to (42±1)℃ warm water in a mass ratio of 1: (5-10) of the ultrafine powder mixture to water; after mixing evenly into slurry, the wine aroma and sweet aroma extract of step 4 and the tobacco extract of step 5 are added to the above mixture in a ratio of (4.5-5.5) wt%, respectively, and water is added to mix into a uniform slurry with a density of (1.198±0.005) g / mL; the coating liquid is obtained.

[0042] Step 8: Preparation of reconstituted tobacco leaf base. The ultrafine tobacco powder residue and the added fiber in step 5 are paper-made to obtain a sheet containing (9-11) wt% of water and a weight of 35±5 g / m 2 The sheet base is the reconstituted tobacco sheet base; the added fiber is hemp pulp, and the added ratio is (7-15) wt%.

[0043] Step 9: Dip-coat the coating liquid on the sheet base of the reconstituted tobacco leaf base. Dip-coat the coating liquid of step 7 on the sheet base of the reconstituted tobacco leaf base; the conditions are: the temperature is 45±2°C; the temperature is maintained at 42.5±2.5°C during dipping, and the coating rate is 41%±2%.

[0044] Step 10: Spraying of volatile aroma components. The conditions for spraying volatile aroma components are: atomization spraying in a drum, the temperature in the drum is maintained at 42±1°C, the amount of volatile aroma components added is (1-3)wt% of the mass of the reconstituted tobacco leaf base, the viscosity of the volatile aroma components of the spraying liquid does not exceed 100mPa.s during spraying; the moisture content of the reconstituted tobacco leaf base is controlled at (8-10)wt% before spraying.

[0045] Step 11: The reconstituted tobacco leaf base is sealed and stored. The sealed storage conditions are: in a storage cabinet, the temperature is 22±2°C, the humidity is 60±2%, and the time is 8-12 hours.

[0046] Comparative Example 1

[0047] The only difference from the embodiment is that in step 7, no superfine powder and superfine sweetener powder are added.

[0048] Comparative Example 2

[0049] The difference from the embodiment is only that the volatile wine aroma components do not contain plant polysaccharides (jujube polysaccharides) and glycerol.

[0050] Sensory quality analysis:

[0051] According to “YC / T 498-2014 Sensory Evaluation Method for Reconstituted Tobacco Leaf Base (Papermaking Method)”, the reconstituted tobacco leaf base products obtained in Example, Example 1 and Example 2 were cut into shreds and rolled into cigarette samples. Nine experts with sensory evaluation qualifications were invited to conduct sensory quality evaluation. The results are shown in Table 1.

[0052] Table 1 Sensory quality evaluation results

[0053]

[0054] As shown in Table 1, the comprehensive sensory quality of the sample in Example 1 is the best compared with Comparative Example 1. Therefore, the addition of the superfine powder of distiller's grains and the superfine powder of sweeteners in the present invention is more conducive to the fusion of the aroma of wine, sweet aroma of brewing, and tobacco aroma, thereby enhancing the richness of the aroma.

[0055] It can also be seen from Table 1 that, compared with Comparative Example 2, the jujube polysaccharide, glycerin and volatile wine aroma components used in the embodiment are mixed and sprayed on the surface of the reconstituted tobacco leaf base, which can effectively reduce the loss of volatile substances. This is because jujube polysaccharide and glycerin are polysaccharide substances with extremely many branches, which can wrap the volatile wine aroma components and form a dense membrane structure on the surface of the reconstituted tobacco leaf base. Therefore, when the sample of Comparative Example 2 is smoked, the wine aroma and sweet brewing aroma will be slightly weaker, and the aroma clarity and richness will be slightly worse, which is because the volatile wine aroma components are not wrapped and the loss is large.

[0056] Chemical composition detection and analysis:

[0057] The reconstituted tobacco leaf base obtained in Example, Example 1 and Example 2 was tested according to the method introduced in the document "Li Xiangfang, Zhang Wen, Shi Wei, et al. GC-MS analysis and application of sauce-flavor wine lees extract [J]. China Brewing, 2022, 40(2): 159-162." The results are shown in Table 2.

[0058] Table 2 Aroma component content (mg / g)

[0059]

[0060] As can be seen from Table 2, the contents of the above 7 key chemical components in the reconstituted tobacco leaf base samples of Comparative Examples 1 and 2 are respectively lower than those in the example samples, which indicates that the retention rate of the above key flavor components in the reconstituted tobacco leaf base prepared by the present invention is relatively high.

[0061] The above description is only used to introduce the specific implementation methods of the present invention in detail, but the technical solution proposed by the present invention is not limited to the above method. Without departing from the basic principles of the present technology, equivalent modifications and changes made by those skilled in the art to the technology proposed by the present invention should be included in the scope of the claims of the present invention.

Claims

1. A method for preparing reconstituted tobacco leaf base with wine aroma and sweet brewing characteristics, characterized in that: The steps include: (1) preparing a coating liquid; (2) preparing a reconstituted tobacco leaf base; (3) applying the coating liquid to the reconstituted tobacco leaf base; (4) drying and cutting the reconstituted tobacco leaf base, and spraying volatile wine aroma components; (5) sealing and storing for a period of time; thus, the reconstituted tobacco leaf base having wine aroma and sweet brewing characteristics is obtained.

2. The preparation method according to claim 1, characterized in that: Step (1) The coating solution preparation comprises the following steps: (11) grinding the lees to obtain ultrafine lees powder, wherein the ultrafine powder has a mesh size of 600-800 mesh, a moisture content of (7-9) wt%, and a particle size distribution of ≥ D90; and the temperature during the grinding process does not exceed 45° C.; (12) crushing the sweetener to obtain an ultrafine powder of the sweetener, wherein the mesh size of the ultrafine powder is 600-800 mesh, the moisture content is (7-9) wt%, and the particle size distribution is ≥ D90; the temperature during the crushing process does not exceed 42° C.; (13) crushing the tobacco raw material to obtain tobacco ultrafine powder, wherein the ultrafine powder has a mesh size of 200-400 mesh, a moisture content of (7-9) wt%, and a particle size distribution of ≥ D80; and the temperature during the crushing process does not exceed 45° C.; (14) Mix the wine lees fine powder and the sweetener ultrafine powder in a mass ratio of 1:(3-5), then add the ultrafine powder mixture to the ethanol solution in a ratio of 1:(5-10) (m:v), extract at 50-55°C for 40-60 minutes, freeze-stand and separate, and concentrate the upper liquid to a density of 1.20-1.30 g / cm 3 , obtain wine aroma and sweet aroma extract; freezing temperature -7~-10℃; (15) Add tobacco ultrafine powder to ethanol solution at a ratio of 1:(5-10) (m:v), extract at 58-62°C for 40-90 min, separate the upper liquid and concentrate it to a density of 1.210-1.220 g / cm 3 , obtaining tobacco extract and tobacco ultrafine powder residue; (16) The wine lees fine powder of step (11) and the sweetener ultrafine powder of step (12) are mixed in a mass ratio of 1: (0.5-2), and then the ultrafine powder mixture is added to (42±1)°C warm water in a mass ratio of the ultrafine powder mixture to water of 1: (5-10); after mixing uniformly into a slurry, the wine aroma and sweet aroma extract and the tobacco extract are added to the above-mentioned mixture in a ratio of (4.5-5.5) wt%, respectively, and water is added to mix into a uniform slurry with a density of (1.198±0.005) g / mL; thus, the coating liquid is obtained.

3. The preparation method according to claim 2, characterized in that: The preparation steps of reconstituted tobacco leaf base are as follows: the tobacco ultrafine powder residue and the added fiber in step (15) are paper-made to obtain a sheet containing (9-11) wt% of water and having a weight of 35±5 g / m 2 The sheet base is the reconstituted tobacco sheet base; the added fiber is hemp pulp, and the added ratio is (7-15) wt%.

4. The preparation method according to claim 1, characterized in that: Step (3) is to dip-coat the coating liquid onto the reconstituted tobacco leaf base under the following conditions: the coating liquid temperature is 45±2°C; the temperature is maintained at 42.5±2.5°C during dip-coating, and the coating rate is 41%±2%.

5. The preparation method according to claim 1, characterized in that: The volatile wine aroma components in step (4) include the following components by weight: 10-30 parts of rice wine, 5-10 parts of sauce-flavor wine or Luzhou-flavor wine, 10-20 parts of green plum extract, 5-10 parts of nut essence, 40-60 parts of plant polysaccharides, and 3-10 parts of glycerol; The preparation method of the volatile wine aroma component is as follows: adding the above components in a mass ratio of 1:(1-3) to warm water at (42±1)°C and mixing evenly to obtain the volatile wine aroma component; The conditions for spraying volatile wine aroma components are: atomization spraying is carried out in a drum, the temperature in the drum is maintained at 42±1°C, the amount of volatile wine aroma components added is (1-3)wt% of the mass of the reconstituted tobacco leaf base, the viscosity of the volatile wine aroma components of the spray liquid does not exceed 100mPa.s during spraying; the moisture content of the reconstituted tobacco leaf base is controlled at (8-10)wt% before spraying.

6. The preparation method according to claim 1, characterized in that: The sealed storage conditions in step (5) are as follows: temperature of 22±2° C., humidity of 60±2%, and time of 8-12 h.

7. The preparation method according to claim 2, characterized in that: The distiller's grains include the following components by weight: 30-50 parts of glutinous rice; 20-30 parts of sorghum; 5-15 parts of corn; 5-10 parts of wheat; 5-10 parts of barley; and 5-10 parts of rice.

8. The preparation method according to claim 2, characterized in that: The sweetener comprises the following components by weight: 20-40 parts of green plums; 10-30 parts of white apricots; 10-20 parts of kudzu roots; and 15-40 parts of jujubes.

9. The preparation method according to claim 2, characterized in that: The ethanol solution used in steps (14) and (15) has an ethanol content of more than 50 wt%.

10. The preparation method according to claim 2, characterized in that: The tobacco raw materials in step (13) are: more than 50 wt% of tobacco leaf fragments; the rest are tobacco scraps.

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