Preparation method of cool-taste cigarette core material as well as product and application of cool-taste cigarette core material

Abstract

The invention relates to a preparation method of a cool-taste cigarette core material and a product and application of the cool-taste cigarette core material. The preparation method comprises the following steps that tobacco leaves are dried and smashed and then mixed with slurry, enzymolysis, steam pressurization, degassing and drying are conducted, and heated cigarette sheets are obtained; the heated cigarette sheets are frozen and dried, then adsorption perfuming is conducted, then spraying perfuming is conducted, and the cool-taste type cigarette core material is obtained. In the preparation process, through application of the biological enzyme preparation, steam pressurization and freeze drying, more adsorption pore channels are opened, the adsorption amount of the essence is increased, meanwhile, the mint essence is adsorbed in a heated cigarette sheet more uniformly, and the bitter taste of the cool-taste cigarette in the smoking process is reduced. According to the perfuming method disclosed by the invention, an internal adsorption site can be occupied by volatile small molecular substances by adopting a perfuming mode of firstly adsorbing and perfuming and then spraying and perfuming, and direct application of macromolecular substances in the spraying and perfuming process is reduced, so that the bitter taste is reduced, and the cost is saved.

Description

Technical Field

[0001] The present invention relates to the technical field of heated cigarettes, and in particular to a preparation method of a cool-taste cigarette core material, a product thereof and an application thereof. Background Art

[0002] Tobacco flavoring technology is an important process that improves and increases the aroma of tobacco products by adding flavors to them, meeting consumers' diverse demands for the flavor of tobacco products. Adding flavors and materials to reconstituted tobacco leaves is an important process in the production of heated cigarettes and an important part of determining the sensory quality of heated cigarettes. The development of flavoring technology is closely linked to the progress of the tobacco industry and has a significant impact on the market competitiveness of tobacco products.

[0003] Cool-flavored heated cigarettes have a unique position among heated cigarette products, and their cool taste can bring consumers a fresh and comfortable smoking experience. However, cool-flavored heated cigarettes are prone to bitterness during the smoking process, mainly because L-menthol is directly applied to heated cigarettes and accumulates during the smoking process, which seriously affects the product's taste quality and consumer acceptance.

[0004] The main reason why cool-flavored heated cigarettes tend to produce bitterness during smoking is that the current method of applying flavors and fragrances to the slices is mainly the surface spraying method, that is, spraying liquid flavors and fragrances directly onto the surface of reconstituted tobacco leaves. This method applies a large amount of flavors and fragrances, resulting in excessive L-menthol content on the cigarette slices and uneven application, which is easy to accumulate on the surface, causing more L-menthol to be released during smoking heated cigarettes, producing bitterness. In addition, it also leads to the problem of poor consistency before and after aroma release, and the surface of reconstituted tobacco leaves has a limited load capacity for flavors and fragrances. The sensory quality may not be improved to a corresponding degree if the amount of flavors and fragrances sprayed increases.

[0005] Therefore, exploring other flavoring methods to reduce the bitterness in cool-flavor heated cigarettes and improve the overall taste and quality of the product has broad market prospects. Summary of the invention

[0006] In view of the deficiencies in the prior art, the object of the present invention is to provide a

[0007] In order to achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0008] In a first aspect, the present invention provides a method for preparing a cool-taste cigarette core material, the method comprising the following steps:

[0009] (1) mixing tobacco leaf powder with slurry, enzymolyzing, steam pressurizing, degassing, and drying to obtain heated cigarette sheets;

[0010] (2) freeze-drying the heated cigarette slices, first performing adsorption flavoring, and then performing spraying flavoring to obtain the cool-taste cigarette core material;

[0011] The adsorption and spraying flavoring uses a mint essence solution;

[0012] The mint flavor solution includes ethanol, L-menthol and water.

[0013] The present invention adds a composite enzyme preparation for enzymolysis during the preparation of the cool-flavor cigarette core material, which can increase the bulk and internal pores of the slices, thereby increasing the adsorption specific surface area; steam pressurization can provide high-temperature steam to the slurry, which can extinguish the enzyme and precipitate sugar in the tobacco leaves, and carry out the Maillard reaction under the action of high-temperature steam. Under the action of pressurization, the reaction rate can be increased, thereby improving the sensory quality of the heated cigarette; at the same time, freeze-drying can remove excess moisture inside the heated cigarette slices, increase the internal pores of the slices, provide more flavor adsorption sites, and increase the adsorption amount of the flavor.

[0014] Cool-flavor heated cigarettes are prone to bitterness during smoking, mainly because the L-menthol content is too high and unevenly applied on the heated cigarette sheet, which is easy to accumulate on the surface, resulting in more L-menthol being released during smoking. The present invention can open more adsorption channels by applying a composite enzyme preparation and freeze drying, allowing L-menthol to volatilize and adsorb in the internal pores of the heated cigarette, making the adsorption in the heated cigarette sheet more uniform, and reducing bitterness during smoking.

[0015] The adsorption flavoring process is a physical adsorption process, so through adsorption flavoring, the volatile small molecules in the mint flavor can be directly adsorbed in the heated cigarette sheet. Adsorption flavoring is first performed to occupy the internal adsorption sites, which can reduce the amount of spray flavoring and reduce the direct application of large molecules in the spray flavoring process, thereby reducing bitterness and saving costs.

[0016] Preferably, the tobacco leaf powder in step (1) is obtained by drying and crushing tobacco leaves;

[0017] Preferably, the drying temperature is 90-110°C (for example, 90°C, 92°C, 94°C, 96°C, 98°C, 100°C, 102°C, 104°C, 106°C, 108°C, 110°C, etc.), and the tobacco leaves are dried to a moisture content of 1-3% (for example, 1%, 1.2%, 1.4%, 1.6%, 1.8%, 2%, 2.2%, 2.4%, 2.6%, 2.8%, 3%, etc.). Other specific point values ​​in the above numerical range can be selected, and they will not be described here one by one.

[0018] Preferably, after the pulverization, the product is sieved through a 80-120 mesh sieve, such as 80 mesh, 85 mesh, 90 mesh, 95 mesh, 100 mesh, 105 mesh, 110 mesh, 120 mesh, etc. Other specific point values ​​in the numerical range can be selected, which will not be described one by one here.

[0019] Preferably, the slurry in step (1) comprises wood pulp fibers, sodium carboxymethyl cellulose, glycerol and water.

[0020] Preferably, the slurry comprises 1-2 parts of wood pulp fiber (for example, 1 part, 1.1 parts, 1.2 parts, 1.3 parts, 1.4 parts, 1.5 parts, 1.6 parts, 1.7 parts, 1.8 parts, 1.9 parts, 2 parts, etc.), 1-5 parts of sodium carboxymethyl cellulose (for example, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, etc.), 5-10 parts of glycerol (for example, 5 parts, 5.5 parts, 6 parts, 6.5 parts, 7 parts, 7.5 parts, 8 parts, 8.5 parts, 9 parts, 9.5 parts, 10 parts, etc.) and 70-90 parts of water (for example, 70 parts, 72 parts, 74 parts, 76 parts, 78 parts, 80 parts, 82 parts, 84 parts, 86 parts, 88 parts, 90 parts, etc.). Other specific point values ​​in the above numerical range can be selected and will not be repeated here.

[0021] Preferably, the mass ratio of the tobacco leaves to the slurry is 1:(5-6), for example 1:5, 1:5.2, 1:5.4, 1:5.6, 1:5.8, 1:6, etc. Other specific point values ​​in this numerical range can be selected and will not be described here one by one.

[0022] Preferably, the enzymatic hydrolysis in step (1) is carried out using a composite enzyme preparation, which comprises a combination of at least two of cellulase, hemicellulase, pectinesterase, lignin peroxidase, phytase, peroxide oxidoreductase, pullulanase or fungal amylase.

[0023] Preferably, the complex enzyme preparation comprises a combination of cellulase, hemicellulase, pectinesterase, lignin peroxidase, phytase, peroxide oxidoreductase, pullulanase and fungal amylase.

[0024] Preferably, the mass ratio of the cellulase, hemicellulase, pectinesterase, lignin peroxidase, phytase, peroxide oxidoreductase, pullulanase and fungal amylase is (2-4):(0.5-1.5):(0.5-1.5):(0.5-1.5):(0.5-1.5):(0.5-1.5):(0.5-1.5):(0.5-1.5), wherein (2-4) can be selected from 2, 2.2, 2.4, 2.6, 2.8, 3, 3.2, 3.4, 3.6, 3.8, 4, etc., (0.5-1.5) can be selected from 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, 1.5, etc., and other specific point values ​​in the above numerical range can be selected, which will not be repeated here.

[0025] The present invention creatively discovers that the use of a specific composite enzyme preparation can increase the pores in the core material, thereby increasing the specific surface area for adsorption and flavoring, and improving the sensory quality of the heated cigarette.

[0026] Preferably, the total enzyme activity of the complex enzyme preparation is 3000-6000u / g, for example 3000u / g, 3500u / g, 4000u / g, 4500u / g, 5000u / g, 5500u / g, 6000u / g, etc. Other specific point values ​​in this numerical range can be selected and will not be described one by one here.

[0027] Preferably, the dosage of the complex enzyme preparation is 0.5%-1% of the tobacco leaf mass, such as 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, etc. Other specific point values ​​in this numerical range can be selected and will not be described here one by one.

[0028] The present invention also creatively found that when the dosage of the compound enzyme preparation is within a specific range, the adsorption specific surface area of ​​the core material can be further increased, thereby improving the sensory quality of the heated cigarette. When the dosage of the compound enzyme preparation is too small, the internal pores of the cigarette core material are small, which is not conducive to adsorption and flavoring. When the dosage of the compound enzyme preparation is too large, the cigarette core material will be in a slag-like state and cannot be formed into sheets.

[0029] Preferably, the temperature of the enzymatic hydrolysis is 20-30°C (for example, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C, 26°C, 27°C, 28°C, 29°C, 30°C, etc.), and the time of the enzymatic hydrolysis is 1-2h (for example, 1h, 1.1h, 1.2h, 1.3h, 1.4h, 1.5h, 1.6h, 1.7h, 1.8h, 1.9h, 2h, etc.). Other specific point values ​​in the above numerical range can be selected, and they will not be described one by one here.

[0030] Preferably, the steam pressurization in step (1) comprises: applying 2-5 bar (e.g., 2 bar, 2.5 bar, 3 bar, 3.5 bar, 4 bar, 4.5 bar, 5 bar, etc.) high temperature to the slurry after enzymatic hydrolysis every 0.5-1.5 min (e.g., 0.5 min, 0.6 min, 0.7 min, 0.8 min, 0.9 min, 1 min, 1.1 min, 1.2 min, 1.3 min, 1.4 min, 1.5 min, etc.); Steam is maintained for 20-40s (for example, 20s, 22s, 24s, 26s, 28s, 30s, 32s, 34s, 36s, 38s, 40s, etc.), and the slurry is stirred for 10-20min (for example, 10min, 11min, 12min, 13min, 14min, 15min, 16min, 17min, 18min, 19min, 20min, etc.); other specific point values ​​in the above numerical range can be selected, which will not be described here one by one.

[0031] Preferably, the degassing includes: keeping the enzymatically hydrolyzed slurry at 0.5-0.8atm (e.g., 0.5atm, 0.6atm, 0.7atm, 0.8atm, etc.) for 25-35min (e.g., 25min, 26min, 27min, 28min, 29min, 30min, 31min, 32min, 33min, 34min, 35min, etc.) to remove internal gas. Other specific point values ​​in the above numerical range can be selected and will not be described one by one here.

[0032] Preferably, the drying comprises strand drying.

[0033] Preferably, the stretch-flow drying comprises stretching the degassed slurry in a stretch-flow machine into a thin sheet having a thickness of 1-1.5 mm (e.g., 1 mm, 1.1 mm, 1.2 mm, 1.3 mm, 1.4 mm, 1.5 mm, etc.), and then drying at 80-90°C (e.g., 80°C, 81°C, 82°C, 83°C, 84°C, 85°C, 86°C, 87°C, 88°C, 89°C, 90°C, etc.) to a moisture content of 5%-7% (e.g., 5%, 5.2%, 5.4%, 5.6%, 5.8%, 6%, 6.2%, 6.4%, 6.6%, 6.8%, 7%, etc.). Other specific point values ​​in the above numerical range can be selected and will not be described one by one here.

[0034] Preferably, the freeze-drying temperature in step (2) is -60 to -40°C (for example, -60°C, -58°C, -56°C, -54°C, -52°C, -50°C, -48°C, -46°C, -44°C, -42°C, -40°C, etc.), and the time is 10-14h (for example, 10h, 11h, 12h, 13h, 14h, etc.). Other specific point values ​​in the above numerical range can be selected and will not be described one by one here.

[0035] Preferably, the adsorption flavoring in step (2) comprises: placing a mint flavoring solution under a perforated partition in a sealed container, placing freeze-dried heated cigarette sheets on the perforated partition, and allowing the mixture to stand to obtain adsorption flavored heated cigarette sheets.

[0036] Preferably, the standing temperature is 70-90°C (for example, 70°C, 72°C, 74°C, 76°C, 78°C, 80°C, 82°C, 84°C, 86°C, 88°C, 90°C, etc.), and the standing time is 5-10h (for example, 5h, 6h, 7h, 8h, 9h, 10h, etc.). Other specific point values ​​in the above numerical range can be selected, and they will not be described here one by one.

[0037] The present invention creatively finds that, for a cool mint flavor solution, when a specific temperature is adopted, the adsorption amount of the mint flavor can be effectively increased, and too high or too low a temperature is not conducive to the adsorption and flavoring process.

[0038] The heated cigarette slices and the mint flavor solution are not in direct contact due to the isolation of the porous partition.

[0039] Preferably, the mint flavor solution comprises 50-70 parts (e.g., 50, 52, 54, 56, 58, 60, 62, 64, 66, 68, 70, etc.) of ethanol, 30-50 parts (e.g., 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, etc.) of L-menthol and 5-20 parts (e.g., 5, 7, 10, 12, 14, 16, 18, 20, etc.) of water in parts by weight. Other specific point values ​​in the above numerical range can be selected and will not be described one by one here.

[0040] Preferably, in step (2), the flavoring is sprayed by spraying a mint flavoring solution, and the spraying amount is 1-4% (for example, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, etc.) of the mass of the heated cigarette sheet after adsorption flavoring. Other specific point values ​​in this numerical range can be selected and will not be described one by one here.

[0041] In a second aspect, the present invention provides a cool-taste cigarette core material prepared according to the preparation method described in the first aspect.

[0042] In a third aspect, the present invention provides a cool-flavor heating cigarette, wherein the raw materials of the cool-flavor heating cigarette include the cool-flavor cigarette core material as described in the second aspect.

[0043] Compared with the prior art, the present invention has the following beneficial effects:

[0044] The present invention adds a composite enzyme preparation for enzymolysis during the preparation of the cool-flavor cigarette core material, which can increase the bulk and internal pores of the slices, thereby increasing the adsorption specific surface area; steam pressurization can provide high-temperature steam to the slurry, which can extinguish the enzyme and precipitate sugar in the tobacco leaves, and carry out the Maillard reaction under the action of high-temperature steam. Under the action of pressurization, the reaction rate can be increased, thereby improving the sensory quality of the heated cigarette; at the same time, freeze-drying can remove excess moisture inside the heated cigarette slices, increase the internal pores of the slices, provide more flavor adsorption sites, and increase the adsorption amount of the flavor.

[0045] Cool-flavor heated cigarettes are prone to bitterness during smoking, mainly because the L-menthol content is too high and unevenly applied on the heated cigarette sheet, which is easy to accumulate on the surface, resulting in more L-menthol being released during smoking. The present invention can open more adsorption channels by applying a composite enzyme preparation and freeze drying, allowing L-menthol to volatilize and adsorb in the internal pores of the heated cigarette, making the adsorption in the heated cigarette sheet more uniform, and reducing bitterness during smoking.

[0046] The adsorption flavoring process is a physical adsorption process, so through adsorption flavoring, the volatile small molecules in the mint flavor can be directly adsorbed in the heated cigarette sheet. Adsorption flavoring is first performed to occupy the internal adsorption sites, which can reduce the amount of spray flavoring and reduce the direct application of large molecules in the spray flavoring process, thereby reducing bitterness and saving costs. BRIEF DESCRIPTION OF THE DRAWINGS

[0047] Figure 1 is an electron microscope scanning image of the cigarette core material prepared in Example 1;

[0048] Figure 2 is a scanning electron microscope image of the cigarette core material prepared in Example 12;

[0049] Figure 3 This is an electron microscope scanning image of the cigarette core material prepared in Comparative Example 3;

[0050] Figure 4 This is a photograph of the cigarette core material prepared in Example 13. DETAILED DESCRIPTION

[0051] The technical solution of the present invention is further described below by specific implementation methods. It should be understood by those skilled in the art that the embodiments are only to help understand the present invention and should not be regarded as specific limitations of the present invention.

[0052] In the following examples, unless otherwise specified, the reagents and consumables used were purchased from conventional reagent manufacturers in the field; unless otherwise specified, the experimental methods and technical means used were conventional methods and means in the field.

[0053] The cellulase, hemicellulase, pectinesterase, lignin peroxidase, phytase, peroxide oxidoreductase, pullulanase and fungal amylase involved in the following examples were purchased from Guangdong Yiduoli Biotechnology Co., Ltd.

[0054] Example 1

[0055] This embodiment provides a cool-taste cigarette core material, and the preparation method is as follows:

[0056] (1) drying tobacco leaves at 100° C. until the moisture content of the tobacco leaves is 2%, then crushing the leaves into fine particles, and passing the particles through a 100-mesh sieve to obtain tobacco leaf powder; mixing 1.5 parts of wood pulp fibers, 3 parts of carboxymethyl cellulose, 7.5 parts of glycerol, and 80 parts of water according to weight proportions to obtain a slurry; and mixing the tobacco leaf powder and the slurry at a mass ratio of 1:5.5.

[0057] (2) Cellulase, hemicellulase, pectinesterase, lignin peroxidase, phytase, peroxide oxidoreductase, pullulanase, and fungal amylase are mixed in a mass ratio of 3:1:1:1:1:1:1:1 to obtain a composite enzyme preparation; the composite enzyme preparation is added to the mixture obtained in step (1) at 1% of the mass of tobacco leaf powder, stirred evenly, and allowed to stand at 25° C. for 1.5 hours to obtain a film making slurry.

[0058] (3) placing the tableting slurry into a steam pipe, applying 4 bar high-temperature steam every 1 minute for 30 seconds, and stirring the slurry for 15 minutes; then keeping the tableting slurry at 0.65 atm for 30 minutes to remove the internal gas, and then casting it into a sheet with a thickness of 1.2 mm in a casting machine, drying it at 85°C to a moisture content of 6%, and obtaining heated cigarette sheets. The heated cigarette sheets are placed at -50°C for freeze drying for 12 hours to remove excess internal moisture.

[0059] (4) 60 parts of ethanol, 40 parts of L-menthol and 10 parts of water are mixed according to weight proportions to obtain a mint flavor solution; in a sealed container with a perforated partition, the mint flavor solution is placed under the perforated partition, and the freeze-dried heated cigarette sheet is placed on the perforated partition, and the mixture is allowed to stand at 80° C. for 8 hours to obtain the heated cigarette sheet after adsorption and flavoring.

[0060] (5) Spraying a mint flavor solution on the heated cigarette sheet after adsorption and flavoring, with the spraying amount being 2.5% of the sheet mass, to obtain a cool-taste cigarette core material.

[0061] Example 2

[0062] This embodiment provides a cool-taste cigarette core material, and the preparation method is as follows:

[0063] (1) drying tobacco leaves at 90° C. until the moisture content of the tobacco leaves is 3%, then crushing the leaves into fine pieces, passing through a 110-mesh sieve, and obtaining tobacco leaf powder; mixing 1 part of wood pulp fiber, 5 parts of carboxymethyl cellulose, 5 parts of glycerol, and 90 parts of water according to weight parts to obtain a slurry; and mixing the tobacco leaf powder and the slurry at a mass ratio of 1:5.

[0064] (2) Cellulase, hemicellulase, pectinesterase, lignin peroxidase, phytase, peroxide oxidoreductase, pullulanase and fungal amylase are mixed in a mass ratio of 2:0.5:0.5:0.5:0.5:0.5:0.5 to obtain a composite enzyme preparation; the composite enzyme preparation is added to the mixture obtained in step (1) at a mass ratio of 0.5% of the tobacco leaf powder, the mixture is stirred evenly, and allowed to stand at 23° C. for 2 h to obtain a film making slurry.

[0065] (3) placing the tableting slurry into a steam pipe, applying 5 bar high-temperature steam every 1.5 minutes for 40 seconds, and stirring the slurry for 20 minutes; then keeping the tableting slurry at 0.5 atm for 35 minutes to remove the internal gas, and then casting it into a sheet with a thickness of 1.1 mm in a casting machine, drying it at 90°C to a moisture content of 5% to obtain heated cigarette sheets, and placing the heated cigarette sheets at -40°C for freeze drying for 14 hours to remove excess internal moisture.

[0066] (4) 50 parts of ethanol, 30 parts of L-menthol and 5 parts of water are mixed according to weight proportions to obtain a mint flavor solution; in a sealed container with a perforated partition, the mint flavor solution is placed under the perforated partition, and the freeze-dried heated cigarette slices are placed on the perforated partition, and the mixture is allowed to stand at 70° C. for 10 hours to obtain the heated cigarette slices after adsorption and flavoring.

[0067] (5) Spraying a mint flavor solution on the heated cigarette sheet after adsorption and flavoring, with the spraying amount being 3% of the sheet mass, to obtain a cool-taste cigarette core material.

[0068] Example 3

[0069] This embodiment provides a cool-taste cigarette core material, and the preparation method is as follows:

[0070] (1) drying tobacco leaves at 110° C. until the moisture content of the tobacco leaves is 1%, then crushing the leaves into fine particles, and passing the particles through a 900-mesh sieve to obtain tobacco leaf powder; mixing 2 parts of wood pulp fiber, 1 part of carboxymethyl cellulose, 10 parts of glycerol, and 70 parts of water according to weight proportions to obtain a slurry; and mixing the tobacco leaf powder and the slurry at a mass ratio of 1:6.

[0071] (2) Cellulase, hemicellulase, pectinesterase, lignin peroxidase, phytase, peroxide oxidoreductase, pullulanase and fungal amylase are mixed in a mass ratio of 4:1.5:1.5:1.5:1.5:1.5:1.5 to obtain a composite enzyme preparation; the composite enzyme preparation is added to the mixture obtained in step (1) at a mass ratio of 0.9% of the tobacco leaf powder, the mixture is stirred evenly, and allowed to stand at 27° C. for 1 hour to obtain a film making slurry.

[0072] (3) placing the tableting slurry into a steam pipe, applying 2 bar high-temperature steam every 0.5 min for 20 s, and stirring the slurry for 10 min; then keeping the tableting slurry at 0.8 atm for 25 min to remove the internal gas, and then casting it into a sheet with a thickness of 1.3 mm in a casting machine, drying it at 80°C to a moisture content of 7%, and obtaining heated cigarette sheets. The heated cigarette sheets are placed at -60°C for freeze drying for 10 h to remove excess internal moisture.

[0073] (4) 70 parts of ethanol, 50 parts of L-menthol and 20 parts of water are mixed according to weight proportions to obtain a mint flavor solution; in a sealed container with a perforated partition, the mint flavor solution is placed under the perforated partition, and the freeze-dried heated cigarette slices are placed on the perforated partition, and the mixture is allowed to stand at 90° C. for 5 hours to obtain the heated cigarette slices after adsorption and flavoring.

[0074] (5) Spraying a mint flavor solution on the heated cigarette sheet after adsorption and flavoring, with the spraying amount being 2% of the sheet mass, to obtain a cool-taste cigarette core material.

[0075] Example 4

[0076] The present embodiment provides a cool-taste cigarette core material, which differs from Embodiment 1 only in that in step (2), the mass of the composite enzyme preparation is replaced with hemicellulase, pectinesterase, lignin peroxidase, phytase, peroxide oxidoreductase, pullulanase, and fungal amylase in a mass ratio of 1:1:1:1:1:1:1, and other conditions remain unchanged.

[0077] Example 5

[0078] This embodiment provides a cool-taste cigarette core material, which differs from Embodiment 1 only in that in step (2), the mass of the composite enzyme preparation is replaced with cellulase, pectinesterase, lignin peroxidase, phytase, peroxide oxidoreductase, pullulanase, and fungal amylase in a mass ratio of 3:1:1:1:1:1:1, and other conditions remain unchanged.

[0079] Example 6

[0080] This embodiment provides a cool-taste cigarette core material, which differs from Embodiment 1 only in that in step (2), the mass of the complex enzyme preparation is replaced by cellulase, hemicellulase, lignin peroxidase, phytase, peroxide oxidoreductase, pullulanase, and fungal amylase in a mass ratio of 3:1:1:1:1:1:1, and other conditions remain unchanged.

[0081] Example 7

[0082] The present embodiment provides a cool-taste cigarette core material, which differs from Embodiment 1 only in that in step (2), the mass of the composite enzyme preparation is replaced with cellulase, hemicellulase, pectinesterase, phytase, peroxide oxidoreductase, pullulanase, and fungal amylase in a mass ratio of 3:1:1:1:1:1:1, and other conditions remain unchanged.

[0083] Example 8

[0084] This embodiment provides a cool-taste cigarette core material, which differs from Embodiment 1 only in that in step (2), the mass of the composite enzyme preparation is replaced by cellulase, hemicellulose, pectinesterase, lignin peroxidase, peroxide oxidoreductase, pullulanase, and fungal amylase in a mass ratio of 3:1:1:1:1:1:1, and other conditions remain unchanged.

[0085] Example 9

[0086] This embodiment provides a cool-taste cigarette core material, which differs from Embodiment 1 only in that in step (2), the mass of the composite enzyme preparation is replaced with cellulase, hemicellulose, pectinesterase, lignin peroxidase, phytase, pullulanase, and fungal amylase in a mass ratio of 3:1:1:1:1:1:1, and other conditions remain unchanged.

[0087] Example 10

[0088] This embodiment provides a cool-taste cigarette core material, which differs from Embodiment 1 only in that in step (2), the mass of the composite enzyme preparation is replaced with cellulase, hemicellulose, pectinesterase, lignin peroxidase, phytase, peroxide oxidoreductase, and fungal amylase in a mass ratio of 3:1:1:1:1:1:1, and other conditions remain unchanged.

[0089] Embodiment 11

[0090] This embodiment provides a cool-taste cigarette core material, which differs from Embodiment 1 only in that in step (2), the mass of the complex enzyme preparation is replaced by cellulase, hemicellulose, pectinesterase, lignin peroxidase, phytase, peroxide oxidoreductase, and pullulanase in a mass ratio of 3:1:1:1:1:1:1, and other conditions remain unchanged.

[0091] Example 12

[0092] This embodiment provides a cool-taste cigarette core material, which differs from Embodiment 1 only in that in step (2), the composite enzyme preparation is added to the mixture obtained in step (1) at a rate of 0.01% by mass of tobacco leaf powder, and other conditions remain unchanged.

[0093] Example 13

[0094] This embodiment provides a cool-taste cigarette core material, which differs from Embodiment 1 only in that in step (2), a composite enzyme preparation is added to the mixture obtained in step (1) at a weight percentage of 5% of the tobacco powder, and other conditions remain unchanged.

[0095] Embodiment 14

[0096] This embodiment provides a cool-taste cigarette core material, which differs from Embodiment 1 only in that step (4) is to stand at 100° C. for 8 h, and other conditions remain unchanged.

[0097] Embodiment 15

[0098] This embodiment provides a cool-taste cigarette core material, which differs from Embodiment 1 only in that step (4) is left to stand at 30° C. for 8 h, and other conditions remain unchanged.

[0099] Comparative Example 1

[0100] This comparative example provides a cool-taste cigarette core material, which differs from Example 1 only in that freeze-drying is not performed in step (3), and step (4) is performed directly after the heated cigarette sheet is obtained, and other conditions remain unchanged.

[0101] Comparative Example 2

[0102] This comparative example provides a cool-taste cigarette core material, which differs from Example 1 only in that steam pressurization is not performed in step (3), the tableting slurry is directly degassed, and other conditions remain unchanged.

[0103] Comparative Example 3

[0104] This comparative example provides a cool-taste cigarette core material, which differs from Example 1 only in that the enzymatic hydrolysis in step (2) is not performed, and other conditions remain unchanged.

[0105] Comparative Example 4

[0106] This comparative example provides a cool-flavor cigarette core material, which differs from Example 1 only in that step (4) of adsorption flavoring is not performed, and a mint flavoring solution is directly sprayed on the heated cigarette slices after freeze-drying in step (3), with the spraying amount being 5% of the slice mass.

[0107] Test Example 1

[0108] In this test example, the cool-flavor cigarette core materials prepared in Examples 1, 12 and Comparative Example 3 were scanned by electron microscope, and the results were as follows: Figure 1-3 The photo of the cool-taste cigarette core material prepared in Example 13 is shown in FIG. Figure 4 shown.

[0109] contrast Figure 1 and Figure 3 It can be seen that adding enzyme preparations for enzymatic hydrolysis during the preparation of cigarette core materials can increase the internal pores of the cigarette core materials, thereby increasing the adsorption specific surface area and providing more flavor adsorption sites.

[0110] contrast Figure 1 , Figure 2 and Figure 4 It can be seen that when the dosage of the complex enzyme preparation is too small, the internal pores of the cigarette core material are too small, which is not conducive to adsorption and flavoring. When the dosage of the complex enzyme preparation is too large, the cigarette core material will be in a slag-like state and cannot be formed into sheets.

[0111] Test Example 2

[0112] In this test example, the flavor adsorption amount of the cigarette core materials prepared in Examples 1-11, 14-15 and Comparative Examples 1-3 was calculated, and the results are shown in Table 1.

[0113] Adsorption amount (mg / g) = (m1-m0) / m0×1000, m1 = the mass of the cigarette sheet after adsorption and flavoring, g, m0 = the mass of the cigarette sheet after freeze drying, g.

[0114] Table 1

[0115] Group Adsorption capacity (mg / g) Example 1 113.5 Example 2 90.7 Example 3 83.3 Example 4 79.9 Example 5 76.4 Example 6 75.1 Example 7 73.2 Example 8 71.3 Example 9 70.8 Example 10 67.5 Embodiment 11 67.1 Embodiment 14 67.3 Embodiment 15 66.3 Comparative Example 1 60.1 Comparative Example 2 59.8 Comparative Example 3 59.1

[0116] From the data in Table 1, we can see that:

[0117] By comparing Example 1 with Examples 4-11, it can be seen that cellulase, hemicellulase, pectinesterase, lignin peroxidase, phytase, peroxide oxidoreductase, pullulanase and fungal amylase achieve a synergistic effect in improving the adsorption amount of cigarette core flavor.

[0118] By comparing Example 1 with Examples 14-15, it can be seen that the temperature of adsorption and flavoring has a significant effect on the adsorption amount of mint flavor.

[0119] By comparing Example 1 with Comparative Examples 1-3, it can be seen that the processes of freeze drying, steam pressurization and enzymatic hydrolysis can effectively increase the adsorption amount of flavors.

[0120] Test Example 3

[0121] This test example evaluates the sensory quality of heated cigarettes made from the cigarette core materials obtained in Examples 1-12, 14-15 and Comparative Examples 1-4. In Example 13, the cigarette core material obtained due to the excessive addition of the enzyme preparation was in a slag-like state and could not be made into heated cigarettes, so the sensory evaluation was not performed.

[0122] The preparation method of the heated cigarette is as follows: cutting cigarette core material slices into heated cigarette slice shreds with a width of 1 mm, and rolling the shreds into heated cigarettes.

[0123] Test method: The samples were evaluated by scoring method. The evaluation panel consisted of 10 members. The evaluation panel members scored from five aspects: aroma characteristics, smoke characteristics, coordination, taste characteristics and smoke characteristics. The scoring criteria are shown in Table 2. The sensory quality evaluation results are shown in Table 3.

[0124] Table 2

[0125]

[0126]

[0127] Table 3

[0128]

[0129]

[0130] From the data in Table 3 we can see that:

[0131] By comparing Example 1 with Examples 4-11, it can be seen that if the composite enzyme preparation lacks any one of cellulase, hemicellulase, pectinesterase, lignin peroxidase, phytase, peroxide oxidoreductase, pullulanase and fungal amylase, the enzymatic hydrolysis effect becomes poor, affecting the sensory performance of the heated cigarette.

[0132] By comparing Example 1 and Example 12, it can be seen that the dosage of the composite enzyme preparation will also have a significant impact on the sensory properties of the heated cigarette.

[0133] By comparing Example 1 with Examples 14-15, it can be seen that the adsorption flavoring at the specified temperature of the present invention is beneficial to improving the aroma characteristics of the mint flavor.

[0134] By comparing Example 1 with Comparative Examples 1-3, it can be seen that the processes of freeze drying, steam pressurization and enzymatic hydrolysis can help improve the aroma characteristics of mint flavor and improve the sensory performance of heated cigarettes.

[0135] By comparing Example 1 and Comparative Example 4, it can be seen that by adopting a single spraying flavoring method, even if the amount of mint flavor solution is controlled to be the same, it is difficult to achieve a certain adsorption level, resulting in the characteristic aroma of the heated cigarette not being prominent and having strong attenuation, which affects the overall sensory performance of the heated cigarette.

[0136] The applicant declares that the present invention illustrates the technical solution of the present invention through the above-mentioned embodiments, but the present invention is not limited to the above-mentioned embodiments, that is, it does not mean that the present invention must rely on the above-mentioned embodiments to be implemented. Those skilled in the art should understand that any improvement of the present invention, equivalent replacement of various raw materials of the product of the present invention, addition of auxiliary components, selection of specific methods, etc., all fall within the protection scope and disclosure scope of the present invention.

[0137] The preferred embodiments of the present invention are described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, a variety of simple modifications can be made to the technical solution of the present invention, and these simple modifications all belong to the protection scope of the present invention.

[0138] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.

Claims

1. A method for preparing a cool-taste cigarette core material, characterized in that: The preparation method of the cool-taste cigarette core material comprises the following steps: (1) mixing tobacco leaf powder with slurry, enzymolyzing, steam pressurizing, degassing, and drying to obtain heated cigarette sheets; (2) freeze-drying the heated cigarette slices, first performing adsorption flavoring, and then performing spraying flavoring to obtain the cool-taste cigarette core material; The adsorption and spraying flavoring uses a mint essence solution; The mint flavor solution includes ethanol, L-menthol and water.

2. The method for preparing a cool-taste cigarette core material according to claim 1, characterized in that: The tobacco leaf powder in step (1) is obtained by drying and crushing tobacco leaves; Preferably, the drying temperature is 90-110° C., and the tobacco leaves are dried to a moisture content of 1-3%. Preferably, the powder is sieved through a 80-120 mesh screen after being crushed.

3. The method for preparing a cool-taste cigarette core material according to claim 1 or 2, characterized in that: The slurry in step (1) comprises wood pulp fibers, sodium carboxymethyl cellulose, glycerol and water; Preferably, the slurry comprises, by weight, 1-2 parts of wood pulp fiber, 1-5 parts of sodium carboxymethyl cellulose, 5-10 parts of glycerol and 70-90 parts of water; Preferably, the mass ratio of the tobacco leaves to the slurry is 1:(5-6).

4. The method for preparing a cool-taste cigarette core material according to any one of claims 1 to 3, characterized in that: The enzymatic hydrolysis in step (1) is performed using a composite enzyme preparation, wherein the composite enzyme preparation comprises a combination of at least two of cellulase, hemicellulase, pectinesterase, lignin peroxidase, phytase, peroxide oxidoreductase, pullulanase or fungal amylase; Preferably, the complex enzyme preparation comprises a combination of cellulase, hemicellulase, pectinesterase, lignin peroxidase, phytase, peroxide oxidoreductase, pullulanase and fungal amylase; Preferably, the mass ratio of the cellulase, hemicellulase, pectinesterase, lignin peroxidase, phytase, peroxide oxidoreductase, pullulanase and fungal amylase is (2-4):(0.5-1.5):(0.5-1.5):(0.5-1.5):(0.5-1.5):(0.5-1.5):(0.5-1.5):(0.5-1.5); Preferably, the dosage of the complex enzyme preparation is 0.5%-1% of the tobacco leaf mass; Preferably, the temperature of the enzymolysis is 20-30°C, and the time of the enzymolysis is 1-2h.

5. The method for preparing a cool-taste cigarette core material according to any one of claims 1 to 4, characterized in that: The steam pressurization in step (1) comprises: applying 2-5 bar high-temperature steam to the slurry after enzymatic hydrolysis every 0.5-1.5 minutes, maintaining for 20-40 seconds, and stirring the slurry for 10-20 minutes; Preferably, the degassing comprises: maintaining the enzymatically hydrolyzed slurry at 0.5-0.8 atm for 25-35 min to remove internal gas; Preferably, the drying comprises flow drying; Preferably, the flow-cast drying comprises: casting the degassed slurry in a flow-casting machine into a sheet with a thickness of 1-1.5 mm, and then drying at 80-90° C. to a moisture content of 5%-7%.

6. The method for preparing a cool-taste cigarette core material according to any one of claims 1 to 5, characterized in that: The freeze-drying temperature in step (2) is -60 to -40°C and the time is 10 to 14 hours.

7. The method for preparing a cool-taste cigarette core material according to any one of claims 1 to 6, characterized in that: The adsorption flavoring in step (2) comprises: placing a mint flavoring solution under the perforated partition in a sealed container with a perforated partition, placing a freeze-dried heated cigarette sheet on the perforated partition, and allowing the mixture to stand to obtain the adsorption flavored heated cigarette sheet; Preferably, the standing temperature is 70-90°C and the standing time is 5-10h; Preferably, the mint flavor solution comprises 50-70 parts of ethanol, 30-50 parts of L-menthol and 5-20 parts of water in parts by weight.

8. The method for preparing a cool-taste cigarette core material according to any one of claims 1 to 7, characterized in that: The spraying amount of the flavoring spray in step (2) is 1%-4% of the mass of the heated cigarette sheet after adsorption flavoring.

9. A cool-taste cigarette core material prepared according to the preparation method according to any one of claims 1 to 8.

10. A cool-taste heating cigarette, characterized in that: The raw materials of the cool-flavor heating cigarette include the cool-flavor cigarette core material according to claim 9.

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