Orange-mint fragrance-carrying gel, gel filter stick and preparation method of orange-mint fragrance-carrying gel and gel filter stick

Abstract

The invention relates to the field of materials for cigarettes, in particular to orange-mint fragrance-carrying gel, a gel filter stick and a preparation method of the orange-mint fragrance-carrying gel. The method comprises the steps that a compound polyethylene glycol matrix and orange-mint essence are co-melted and stirred according to the proportion, gel curing is conducted, and the orange-mint fragrance-carrying gel is obtained; the compound polyethylene glycol matrix comprises polyethylene glycol with the molecular weight of 600 to 1000 and polyethylene glycol with the molecular weight of 12000 to 30000. The orange mint fragrance-carrying gel provided by the invention can endow cigarettes with characteristic orange mint fragrance during smoking, and the prepared orange mint fragrance-carrying gel filter stick shows excellent controllable release performance of orange mint essence fragrance components and can endow the cigarettes with full characteristic orange mint fragrance. Meanwhile, the preparation method is quick, simple and easy to operate, free of environmental pollution and low in cost, and raw materials are simple and easy to obtain.

Description

Technical Field

[0001] The invention belongs to the field of tobacco materials, and particularly relates to an orange-mint flavor-carrying gel and a gel filter stick and a preparation method thereof. Background Art

[0002] Filter rod flavoring is an important way to flavor cigarettes. Common filter rod flavoring methods include: dissolving tobacco flavors in triacetin and dispersing them directly into cellulose diacetate tow; loading tobacco flavors onto specific carriers and then adding them to cellulose diacetate tow, including porous adsorption carriers such as activated carbon and plant particles, cotton threads, popping beads, etc. However, these methods have more or less some problems in terms of flavor retention time, controlled release of flavors, and flavor compatibility.

[0003] In recent years, a method for preparing flavor gel by loading flavor with materials with low-temperature phase change characteristics as the matrix has been gradually developed. Yunnan China Tobacco, Guangxi China Tobacco, Sichuan China Tobacco, Fujian China Tobacco, etc. have all conducted relevant research reports in recent years. Sichuan China Tobacco has launched a cigarette product "Great Wall (Mellow and Elegant Tangerine Peel Mint)" using a flavor gel filter rod. A key indicator for the use of flavor gel is its phase transition temperature. The above-mentioned research examples are all flavor gel products such as mint flavor and floral flavor developed for flue-cured tobacco cigarettes. The smoke of mixed cigarettes is more coordinated with fruity aroma and has better sensory evaluation of smoke; orange flavor is a flavor with a high content of terpenes, and there is no report on the compatibility of terpenes with polyethylene glycol. At present, it is urgent to provide a new type of orange mint flavor gel and gel filter rod and a preparation method thereof. Summary of the invention

[0004] In order to solve the above technical problems, the present invention provides an orange mint flavor gel and gel filter stick and a preparation method thereof. The present invention aims to provide an orange mint flavor gel and a gel filter stick and a preparation method thereof that can be industrially applied and have excellent effects by adjusting the polyethylene glycol matrix, the ratio of polyethylene glycol to orange mint essence, and the filter stick application temperature, the amount of addition and other parameters. The orange mint flavor gel filter stick prepared by the present invention can be loaded with tobacco flavors to give cigarettes a characteristic orange mint aroma. The raw materials required for the method of the present invention have good biocompatibility, are non-toxic and harmless, meet the relevant requirements of the state and the tobacco industry, are cheap and easy to obtain, do not require other ingredients, and have a simple manufacturing process, mild conditions, and are easy to control and simple. The orange mint flavor gel filter stick prepared by the present invention has excellent properties such as strong aroma retention ability, high loading efficiency, and good smoking experience.

[0005] In the first aspect, the present invention provides a method for preparing an orange-mint flavored gel, comprising: co-melting and stirring a composite polyethylene glycol matrix and an orange-mint flavor in proportion, and performing gel curing to obtain an orange-mint flavored gel; the composite polyethylene glycol matrix comprises polyethylene glycol with a molecular weight of 600 to 1000 and polyethylene glycol with a molecular weight of 12000 to 30000. The molecular weight of the polyethylene glycol used in the present invention is not only closely related to the phase transition temperature, but also can better adapt to the use conditions of cigarettes, especially by co-melting and stirring the composite polyethylene glycol matrix with the molecular weight and the orange-mint flavor in proportion and curing, so as to improve the comprehensive performance of the gel such as the loading efficiency and the flavor holding ability, so that the orange-mint flavored gel filter stick obtained therefrom has a strong flavor holding ability, a high loading efficiency, and a good smoking experience.

[0006] Preferably, the composite polyethylene glycol matrix comprises polyethylene glycol with a molecular weight of 800-1000 and polyethylene glycol with a molecular weight of 15000-25000; and / or, in the composite polyethylene glycol matrix, the mass ratio of the polyethylene glycol with a molecular weight of 800-1000 to the polyethylene glycol with a molecular weight of 15000-25000 is 1-3:7-10, preferably 1-3:6-9. The present invention can make the prepared orange mint flavored gel have better comprehensive performance compared with composite matrices with other molecular weights and ratios by further optimizing the composite polyethylene glycol matrix.

[0007] Further preferably, the composite polyethylene glycol matrix adopts polyethylene glycol with a molecular weight of 1000 and polyethylene glycol with a molecular weight of 20000; and / or, the mass ratio of the polyethylene glycol with a molecular weight of 1000 and the polyethylene glycol with a molecular weight of 20000 is 2-3:7-8.

[0008] In the present invention, the gel performance can be significantly improved and the gel characteristics can be adjusted by selecting a compound polyethylene glycol with a specific molecular weight and optimizing the mass ratio. The melt viscosity and phase transition temperature can better adapt to the use conditions, further improving the loading efficiency and fragrance holding capacity of the gel.

[0009] More preferably, polyethylene glycol with molecular weights of 1000 and 20000 is heated and stirred at an optimal mass ratio of 3:7 to prepare a composite polyethylene glycol matrix; preferably heated and stirred at 85-90° C., and then cooled to a temperature for eutectic stirring.

[0010] Preferably, the mass ratio of the composite polyethylene glycol matrix to the orange mint flavor is 1-2:1-2.

[0011] The invention optimizes the flavor load by adjusting the mass ratio of the composite polyethylene glycol matrix to the orange mint flavor, ensures uniform mixing and effective release of the flavor in the gel, and improves the use effect.

[0012] More preferably, the mass ratio of the composite polyethylene glycol matrix to the orange mint flavor is preferably 1:0.9-1.2, and most preferably 1:1. The orange mint flavor gel and its filter stick prepared by using the preferred parameters in the method for preparing the orange mint flavor gel provided by the present invention have better comprehensive performance and use effect.

[0013] Preferably, the eutectic stirring temperature is 55-75° C. and the stirring time is 5-40 min.

[0014] More preferably, the eutectic stirring temperature is 60-65° C., preferably 65° C.; the stirring time is 10-35 min, preferably 10-30 min; and the stirring speed is 300-350 rpm, preferably 300 rpm.

[0015] More preferably, the gel curing temperature is 2-4° C., the curing time is 1-2 h; and / or the thickness of the liquid used for gel curing is 2-3 cm.

[0016] The present invention also regulates the temperature and time of eutectic stirring, and ensures the full mixing of polyethylene glycol and flavor by optimizing the temperature and time of eutectic stirring, while avoiding the loss of flavor components due to excessively high temperature, thereby ensuring the quality of the gel and the stability of the aroma. At the same time, by optimizing and controlling the gel curing conditions, the gel can be cured more quickly and evenly, the production efficiency can be improved, and the performance and structural stability of the gel can be better maintained, which is convenient for subsequent processing and application.

[0017] Further preferably, the orange mint flavor is added to the mixed polyethylene glycol matrix that is stirred evenly and cooled to 65°C, and stirred vigorously for 10 minutes until it is completely mixed; preferably, the mass ratio of the orange mint flavor to the mixed polyethylene glycol matrix is ​​1:1; the mixed polyethylene glycol and orange mint flavor solution is poured into a stainless steel plate with a liquid thickness of 2 to 3 cm; the stainless steel plate is then sealed and placed in a refrigerator at 4°C for refrigeration and solidification for 2 hours to obtain the orange mint flavor gel; the solidified orange mint flavor gel is demolded and placed in an aluminum foil bag, which is evacuated and stored in a light-proof room temperature environment.

[0018] In a second aspect, the present invention provides an orange-mint flavored gel, which is prepared by the above-mentioned preparation method of the orange-mint flavored gel.

[0019] The orange mint flavored gel prepared by the method of the present invention has excellent comprehensive properties such as uniform texture and controllable aroma release, can continuously release the fresh aroma of orange mint during use, has a better smoking experience than other products in the field, and improves the use experience of consumers.

[0020] In a third aspect, the present invention provides a method for preparing an orange-mint flavored gel filter stick, comprising injecting the flavored gel into a filter stick tow by low-temperature melting to obtain an orange-mint flavored gel filter stick; the flavored gel is prepared by the above-mentioned method for preparing the orange-mint flavored gel.

[0021] The invention forms an orange-mint flavor-carrying gel filter stick by low-temperature melting and injecting the prepared flavor-carrying gel into a filter stick tow, thereby ensuring the stability of the gel during the injection process and the uniform distribution of the gel in the filter stick, thereby further avoiding the loss of flavor components.

[0022] Preferably, the temperature of the low-temperature melt injection is 65-80°C, preferably 65-70°C.

[0023] More preferably, the amount of fragrance-carrying gel applied to each filter stick is 100-150 mg, preferably 130-150 mg.

[0024] The present invention achieves the best match between the amount of gel used and the release effect by controlling the amount and temperature of the flavor-carrying gel applied to each filter stick, further ensuring that the cigarette can continuously release the orange mint aroma during the smoking process, thereby improving the smoking experience.

[0025] In a fourth aspect, the present invention provides an orange-mint flavored gel filter stick, which is prepared by the above-mentioned preparation method of the orange-mint flavored gel filter stick.

[0026] The orange-mint flavor-carrying gel filter stick prepared by the method of the present invention can stably and continuously release the refreshing orange-mint aroma when the cigarette is smoked, and smoking can obtain a better aroma experience, which significantly improves the sensory quality and market competitiveness of the product. By optimizing the selection and proportion of the compound polyethylene glycol matrix, the conditions of eutectic stirring, the gel solidification process, and the low-temperature melt injection method, more efficient loading and stable release of the orange-mint flavor are further achieved, and an orange-mint flavor-carrying gel filter stick with better aroma holding ability and loading efficiency is prepared, providing a better smoking experience.

[0027] In the present invention, the performance evaluation of the orange mint flavored gel filter rod is carried out by cigarette sensory tasting and GC-MS quantitative analysis of index components in mainstream smoke and gel material. Cigarette sensory tasting refers to the tobacco industry standard TC / T 138 "Sensory Evaluation Methods for Tobacco and Tobacco Products". Tasting experts with provincial smoking evaluation qualifications are selected to evaluate the sensory quality of cigarettes. The analysis of index components in mainstream smoke is carried out according to the GB / T 16447-2004 and GB / T 16450-2004 methods, and a smoking test is carried out on a 20-channel smoking machine. The total particulate matter in the mainstream smoke is collected by Cambridge filter discs, and quantitative analysis is carried out by GC-MS after extraction.

[0028] The beneficial effects of the present invention are at least that: the raw materials required for the present invention have good biocompatibility, are non-toxic and harmless, meet the relevant requirements of the state and the tobacco industry, are cheap and easy to obtain, the preparation method is simple and easy, the production cost is low and there is no environmental pollution, the production conditions are mild and easy to control, and the obtained orange mint flavor gel and filter rod can better give the cigarette a characteristic orange mint aroma. The preparation process of the present invention is highly operable and has great promotion and application value. The gel filter rod provided by the present invention can continuously release the orange mint aroma when the cigarette is smoked. After the orange mint flavor gel filter rod is placed in the cigarette for 35 days, the content of menthol and limonene in the mainstream smoke remains stable. The orange mint flavor gel filter rod has excellent performance such as strong aroma retention ability, high loading efficiency, and good smoking experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0030] Figure 1 This is a sample picture of the orange mint flavored gel material prepared in Example.

[0031] Figure 2 This is a scanning electron microscope image of the orange-mint flavored gel material prepared in Example.

[0032] Figure 3 This is the FT-IR graph of the orange mint flavored gel material prepared in Example.

[0033] Figure 4 The differential scanning calorimetry results of the orange mint flavored gel material prepared in Example 1 are shown.

[0034] Figure 5 This is a physical sample of the orange-mint scented gel filter stick prepared in Example.

[0035] Figure 6 The evaluation experience feedback quality standard provided for the embodiment.

[0036] Figure 7 The figure shows the changing trend of menthol and limonene contents in the mainstream smoke of the orange-mint flavored gel filter stick cigarettes prepared in Example 5 days after opening the pack.

[0037] Figure 8 The figure shows the changing trend of menthol and limonene contents in mainstream smoke of the orange-mint flavored gel filter stick cigarette prepared in Example after being stored for 35 days. DETAILED DESCRIPTION

[0038] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be clearly and completely described below in conjunction with the drawings of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0039] If no specific technology or conditions are specified in the embodiments of the present invention, the technology or conditions described in the literature in this field or the product instructions are used. If the manufacturer of the devices, instruments, reagents, etc. is not specified, they are all conventional products that can be purchased through regular channels. The raw materials used in the present invention can be easily purchased in the domestic product market.

[0040] In the embodiment of the present invention, the scanning electron microscope adopts a Sigma300 field emission scanning electron microscope purchased from Zeiss. The infrared spectrometer VERTEX 70 from Bruker, Germany is used for measurement, with a wavelength range of 4000 cm -1 ~400 cm -1 , using attenuated total reflection mode to collect signals, with a resolution of 4cm -1 , the signal was scanned 32 times. DSC 3 of Mettler Toledo, Switzerland was used for the test; the DSC test conditions were nitrogen atmosphere, the temperature was raised from room temperature to 90 ℃, then dropped to -30 ℃ and then raised to 90 ℃, and the heating and cooling rates were 10 ℃ / min. Gas chromatography-mass spectrometry (GC–MS), 7820A–5977B, Agilent, USA. Twenty-channel smoking machine, SM450, Cerulean, UK. The chromatographic conditions were as follows. Program heating: initial temperature 120 ℃, maintained for 2 min, then increased to 160 ℃ at 5 ℃ / min, then increased to 280 ℃ at 20 ℃ / min, and maintained for 5 min. Inlet temperature: 250 ℃; ionization mode: EI; ion source temperature: 230 ℃; transfer line temperature: 280 ℃; injection volume: 1 μL; injection mode: split injection, split ratio 100:1; carrier gas: helium, constant flow rate 1.0 mL / min; chromatographic column: DB-5MS (60 m×0.25 mm id×0.25 μm df) capillary column; scanning mode: SIM; solvent delay: 5 min; selected ions: limonene 93 and 68, menthol 138 and 71, n-propyl benzoate 123 and 105, and the monitoring time for each ion was 40 ms.

[0041] Example 1 Weigh 600g of polyethylene glycol with a molecular weight of 1000 and 1400g of polyethylene glycol with a molecular weight of 20000, add them to a 5L reactor, set the temperature to 90℃, and the stirring rate to 300rpm. After the polyethylene glycol is completely melted, stop heating, set the temperature in the kettle to 65℃, and continue stirring for 10min until the two molecular weights of polyethylene glycol are mixed. After the temperature in the kettle is balanced, add 2kg of orange mint flavor and continue stirring at 300rpm for 10min. Take the yellow transparent solution from the bottom of the reactor into a stainless steel plate with a liquid thickness of 2~3cm, cover with plastic wrap and transfer to a 4℃ refrigerator. Refrigerate for 2h to obtain a yellow waxy orange mint flavored gel. After demolding, transfer to an aluminum foil bag and vacuum pack to obtain the finished orange mint flavored gel, see attached. Figure 1 The scanning electron micrograph of the orange mint flavored gel is attached. Figure 2 From the figure, we can see that the orange-mint flavor gel material is aggregated in the form of stacked sheets, with a large number of stacking gaps. The scanning electron microscope image of the orange-mint flavor gel is attached. Figure 3 . The characteristic infrared absorption bands of polyethylene glycol and orange mint flavor raw materials can be clearly seen in the infrared spectrum of orange mint flavoring gel. The infrared spectrum signal of orange mint flavor is relatively weak, which may be because it is wrapped by polyethylene glycol, and the infrared spectrum signal collected by attenuated total reflection mode only represents the material information of the surface layer of the sample for a few microns. The differential scanning calorimetry (DSC) curve of orange mint flavoring gel is attached. Figure 4 . The heating and melting endothermic curve of the orange-mint flavor gel shows three obvious endothermic peaks. The composition of orange-mint flavor is very complex. The first endothermic peak should be the volatilization endothermic peak of the volatile substances (such as limonene) in the flavor, the second peak should be the melting endothermic peak of the solid substances with lower boiling points (such as menthol) in the flavor, and the third peak should be the melting endothermic peak of polyethylene glycol. GC-MS determined that the menthol content in the flavor gel was 145 mg / g, and the loading efficiency of the flavor was 88% based on the menthol content.

[0042] Example 2-3 The same as Example 1, except that the ratios of polyethylene glycol with molecular weights of 1000 and 20000 are set to 2:8 and 1:9 respectively.

[0043] Comparative Example 1 The same as Example 1, except that the ratio of polyethylene glycol with molecular weight of 1000 and 20000 is set to 0:10.

[0044] The orange mint flavored gel prepared above is added to the cigarette filter rod tow. Figure 5 The prepared filter rods were processed into finished cigarettes, and the sensory evaluation of the four orange mint flavored gels of Examples 1-3 and Comparative Example 1 was performed with reference to the tobacco industry standard TC / T 138 "Sensory Evaluation Methods for Tobacco and Tobacco Products" (see the smoking standards for Figure 6 ). The evaluators provided a smoking tasting form based on their smoking experience. After 8 provincial smoking experts evaluated the smoking experience, it was determined that when the molecular weight of 1000 and 20000 polyethylene glycol was in a ratio of 3:7, the smoke had a full orange aroma and moderate coolness, which provided the best sensory smoking experience, while when the molecular weight of 1000 and 20000 polyethylene glycol was in a ratio of 0:10, the sensory smoking experience was the worst.

[0045] Embodiment 4-9 The orange mint flavor gel described in Example 1 was used to make filter rods, and the amount of orange mint flavor gel applied to each filter rod was set to 100 mg, 110 mg, 120 mg, 130 mg, 140 mg, and 150 mg, and the gel application temperature was 75 ° C. The filter rods were processed into finished cigarettes, and the six orange mint flavor gels were sensory evaluated with reference to the tobacco industry standard TC / T 138 "Sensory Evaluation Methods for Tobacco and Tobacco Products". After the smoking evaluation by 8 provincial smoking evaluation experts, it was believed that there was no obvious difference in the sensory taste of the gel application amount of 130 mg, 140 mg, and 150 mg, and the full orange aroma and sufficient mint coolness could be felt. After the application amount was reduced, the orange aroma was significantly attenuated, the coolness was reduced, and bitterness began to appear. If the application amount is further increased, the effect is not good and the cost of tobacco materials is increased, and the sensory threshold is exceeded.

[0046] Examples 10-12 The orange mint flavor gel described in Example 1 was used to make filter rods and the filter rod making method of Example 9, and the gel application amount per filter rod was set to 150 mg, and the application temperature was set to 65°C (Example 10), 75°C (Example 9), 85°C (Example 11), and 95°C (Example 12). The filter rods were processed into finished cigarettes, and the application temperatures of 4 orange mint flavor gels were sensory evaluated with reference to the tobacco industry standard TC / T 138 "Sensory Evaluation Methods for Tobacco and Tobacco Products". After smoking evaluation by 8 provincial smoking evaluation experts, it was believed that: when the application temperature was 85°C and 95°C, the cigarette was too cool and the bitterness was prominent when smoking, and the orange aroma was suppressed; when the application temperature was 65°C and 75°C, the cooling sensation was moderate, but the orange aroma of the sample with an application temperature of 65°C was more prominent. Comprehensive comparison, the application temperature of 65°C had the best effect.

[0047] Example 13 The filter rods were made by using the orange-mint flavor gel described in Example 1 and the filter rod making method of Example 9, the gel application amount for each filter rod was set to 150 mg, the application temperature was set to 65°C, and the filter rods were processed into finished cigarettes. The package was opened and placed at room temperature to simulate the consumer's smoking process, and the aroma retention ability of the orange-mint flavor gel was evaluated. The evaluation was carried out by sensory evaluation and GC-MS quantitative analysis of two markers, menthol and limonene, in the mainstream smoke. The test started after the cigarettes were balanced for 7 days after completion. The cigarette test conditions are: tear off the aluminum foil, close the mouth, and place it indoors at room temperature for 6 days. A pack was opened at a fixed time every day, and 10 cigarettes were taken out to ensure that there were 10 cigarettes in each sample cigarette box, and the smoke was tested uniformly. The environmental condition is temperature. The quantitative analysis results of limonene and menthol are attached. Figure 7 . Eight provincial judges conducted a continuous sensory evaluation for 5 days after opening the package. The combined evaluation results of the eight judges are as follows: the mint coolness of the cigarette weakens or disappears about 2 days after opening the package, but the coolness of the mint cigarette is acceptable; the orange aroma decays relatively obviously, and the smoke state and taste characteristics are stable and rising. The trend of changes in chemical indicators is consistent with the results of sensory evaluation. On the one hand, this may be because limonene is in liquid state at room temperature while menthol is in solid state, and the volatility is quite different; on the other hand, it may be that limonene is oxidized by air, causing its molecular structure to change and lose its activity.

[0048] Embodiment 14 Using the samples described in Example 13, the cigarette sample boxes were placed at room temperature to simulate cigarette storage conditions, and the aroma retention ability was evaluated by quantitative analysis of menthol and limonene in mainstream smoke by GC-MS. The quantitative analysis results of limonene and menthol are shown in Figure 8 . After 35 days of tracking, the content of menthol and limonene in the mainstream smoke of cigarettes decreased slightly. The evaluation results of the 8 smoking judges all showed that the smoke had sufficient coolness and orange aroma, and the overall experience was good. This may be because the transparent paper wrapped outside the cigarette forms a relatively closed microenvironment inside the cigarette box, and the aroma components such as menthol migrate in a balanced manner inside the microenvironment, and the orange aroma substances of terpenes are not easily oxidized.

[0049] Examples 15-16 The same as Example 1, the difference is that the application amount of orange mint flavor is 1.5kg and 2.5kg respectively. The phase change temperature of the flavor-carrying gel with an application amount of 1.5kg is 5°C higher than that of Example 1. The increase in phase change temperature causes its viscosity to increase by 10% at the same temperature, resulting in a decrease in the stability of the application amount of the gel during the filter rod processing compared with Example 1, and after tasting evaluation, it is believed that the coolness and the satisfaction of the orange fragrance are greatly reduced. On the one hand, this is due to the reduction in the application amount of the flavor, and on the other hand, the increase in phase change temperature reduces the efficiency of flavor release. During the curing process of the flavor-carrying gel with an application amount of 2.5kg, it was found that the upper and lower layers of the finished flavor-carrying gel changed significantly compared with Example 1, indicating that the polyethylene glycol and the flavor were stratified to a certain extent, and were not suitable for further filter rod processing.

[0050] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing an orange mint flavored gel, characterized in that: The method comprises the steps of co-melting and stirring a composite polyethylene glycol matrix and an orange mint flavor in a certain proportion, and performing gel solidification to obtain an orange mint flavored gel; the composite polyethylene glycol matrix comprises polyethylene glycol with a molecular weight of 600-1000 and polyethylene glycol with a molecular weight of 12000-30000.

2. The method for preparing the orange-mint flavored gel according to claim 1, characterized in that: The composite polyethylene glycol matrix comprises polyethylene glycol with a molecular weight of 800-1000 and polyethylene glycol with a molecular weight of 15000-25000; in the composite polyethylene glycol matrix, the mass ratio of the polyethylene glycol with a molecular weight of 800-1000 to the polyethylene glycol with a molecular weight of 15000-25000 is 1-3:7-10, preferably 1-3:6-9; Preferably, the composite polyethylene glycol matrix adopts polyethylene glycol with a molecular weight of 1000 and polyethylene glycol with a molecular weight of 20000; the mass ratio of the polyethylene glycol with a molecular weight of 1000 to the polyethylene glycol with a molecular weight of 20000 is 2-3:7-8.

3. The method for preparing the orange-mint flavored gel according to claim 1 or 2, characterized in that: The mass ratio of the composite polyethylene glycol matrix to the orange mint flavor is 1-2:1-2, preferably 1:0.9-1.

2.

4. The method for preparing the orange-mint flavored gel according to any one of claims 1 to 3, characterized in that: The eutectic stirring temperature is 55-75° C., preferably 60-65° C.; the stirring time is 5-40 min, preferably 10-35 min.

5. The method for preparing the orange-mint flavored gel according to claim 4, characterized in that: The gel curing temperature is 2-4°C, and the curing time is 1-2h; the liquid thickness used for gel curing is 2-3cm.

6. An orange mint flavored gel, characterized in that: The orange-mint flavored gel is prepared by the preparation method of any one of claims 1 to 5.

7. A method for preparing an orange mint flavored gel filter stick, characterized in that: The method comprises the steps of injecting the aroma gel into a filter rod tow by low temperature melting to obtain an orange mint aroma gel filter rod; the aroma gel is prepared by the preparation method of the orange mint aroma gel according to any one of claims 1 to 5.

8. The method for preparing the orange-mint flavored gel filter stick according to claim 7, characterized in that: The temperature of the low temperature melt injection is 65-80°C, preferably 65-70°C.

9. The method for preparing the orange-mint flavored gel filter stick according to claim 7 or 8, characterized in that: The amount of fragrance gel applied to each filter stick is 100-150 mg, preferably 130-150 mg.

10. An orange mint flavored gel filter stick, characterized in that: The orange-mint scented gel filter stick is prepared by the preparation method of any one of claims 7 to 9.

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