Cigarette flavor additive and preparation method thereof
By using cigarette fragrance additives prepared with blueberry extract and fragrance enhancer, the problem of cigarette fragrance unevenness caused by existing fragrances is solved, and the uniformity of aroma and the fineness of smoke are improved.
Patent Information
- Application Number
- CN202411840058.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-13
- Publication Date
- 2025-03-21
AI Technical Summary
The existing cigarette spices are added to cause uneven cigarette aromas, and some raw materials not only fail to increase the fragrance, but also introduce miscellaneous gases.
Using blueberry extract and fragrance enhancer as the main ingredients, a cigarette fragrance additive is prepared through specific extraction and preparation methods. The fragrance additives include blueberry extract, flavor enhancer, nerolidol, alcoholic fragrances, ethyl benzoate and 4-hydroxybenzoic acid, and are treated by ethanol dissolving and stirring to form a uniform fragrance additive.
This fragrance additive can not only improve the cigarette fragrance, but also has the effect of fine smoke and improving the aftertaste, but also reduces miscellaneous air and improves the thickness and softness of the smoke.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of cigarette flavor preparation, and in particular to a cigarette flavor additive and a preparation method thereof. Background Art
[0002] At present, the common way of producing cigarettes in the tobacco industry is to cut tobacco leaves into shreds, wrap cigarette paper to form, and then add cigarette filter rods to prepare them. This production technology is mature and has a fast production speed. It is a common method for conventional cigarette production at home and abroad.
[0003] Nowadays, the market has higher and higher requirements for low-tar and low-harm cigarettes. Reconstituted tobacco is a thin sheet of tobacco raw material formed by waste tobacco leaves, tobacco stems, tobacco dust, etc. through existing processes. The physical structure of reconstituted tobacco leaves is looser than that of tobacco leaves and has better combustibility. Research results show that reconstituted tobacco leaves can reduce the amount of tar in mainstream cigarette smoke and reduce harm. At the same time, the use of reconstituted tobacco leaves can improve the comprehensive utilization rate of tobacco leaves and reduce the area of tobacco cultivation. However, while reducing the harm and tar of cigarettes, the smell of cigarettes becomes lighter and the aroma weakens, so it is necessary to add tobacco flavorings to make up for the lack of cigarette fragrance.
[0004] However, there are many problems with existing tobacco flavors. For example, the actual smoking experience of the flavors after they are added is poor, and some raw materials not only fail to enhance the flavor, but introduce impurities. In addition, in the prior art, tobacco flavors have been prepared into filamentary solid flavors, but in the preparation of cigarettes, the solid flavor filaments are directly mixed into shredded tobacco, and there is still a problem that the aroma of the cigarettes is not uniform. Summary of the invention
[0005] The purpose of the present invention is to solve the shortcomings of the prior art and to propose a cigarette flavor additive and a preparation method thereof.
[0006] In order to achieve the above-mentioned purpose, the present invention adopts the following technical scheme: a cigarette flavor additive and a preparation method thereof, comprising blueberry extract, 7 to 9 parts of flavor enhancer, 1 to 2 parts of nerol, 0.5 to 0.8 parts of alcohol flavor, 1 to 2 parts of ethyl benzoate, 0.6 to 0.9 parts of 4-hydroxybenzoic acid, and 20 to 30 parts of ethanol.
[0007] The blueberry extract is prepared by at least the following method:
[0008] S1-1 remove impurities, core, wash and crush fresh blueberries to obtain pulp;
[0009] S1-2 Extraction
[0010] The fruit pulp and the solvent are mixed evenly, and stirred at an ambient temperature of 80° C. to 85° C. and normal pressure for 2 h to 3 h to obtain a first extraction mixture.
[0011] S1-3 then performs low-temperature pressure extraction on the first extraction mixture to obtain a second extraction mixture.
[0012] S1-4: filtering the second extraction mixed solution to extract the supernatant.
[0013] S1-5 Concentrate
[0014] The supernatant after extraction is concentrated under reduced pressure to 20% to 25% of the mass of fresh blueberry fruit to obtain a concentrated extract.
[0015] S1-6 Drying
[0016] The concentrated extract is freeze-dried to obtain a blueberry extract.
[0017] The solvent in S1-2 is composed of a mixture of water, ethanol, propylene glycol and glacial acetic acid. The ratio of the weight of fresh blueberry fruit to the volume of the solvent is (8-12):(45-55), and the volume ratio of water, ethanol, propylene glycol and glacial acetic acid in the solvent is (20-25):(20-25):(4-4.5):(0.5-1).
[0018] In S1-3, the pressure of low temperature pressure extraction is 0.4 MPa to 0.5 MPa, the extraction temperature is 50°C to 60°C, and the extraction time is 1.0h to 1.5h.
[0019] The flavoring agent comprises at least the following method for preparing
[0020] The flavor enhancer is prepared by the following method:
[0021] S2-1 Add 1 g of trehalose and 1.1 g of vitamin B3 solution with a concentration of more than 90% to a constant temperature and pressure container, and stir and mix them evenly;
[0022] S2-2: Add 2.7 g of tartaric acid to the container at 0°C to 2°C. After the addition is complete, heat in a water bath to 55°C to 60°C, react for 5 hours, stop heating, and cool to room temperature.
[0023] S2-3 added 10 mL of 2 mol / L hydrochloric acid, extracted three times with 10 mL of dichloromethane, combined the organic phases, dried with anhydrous sodium sulfate, and concentrated the organic phase to 1 / 2 of the original volume to obtain a flavor enhancer.
[0024] A method for preparing a cigarette flavor additive comprises the following steps:
[0025] S3-1 Add blueberry extract and flavor enhancer to ethanol in sequence, heat in a water bath to 45°C to 50°C, and stir at a constant speed of 200 r / min for 30 min;
[0026] S3-2: Add nerol, nerolidol, alcohol flavor, ethyl benzoate and 4-hydroxybenzoic acid to the above mixture in sequence for dissolution. The dissolution time is 10 to 12 minutes to obtain a cigarette flavor additive.
[0027] The present invention has the following beneficial effects:
[0028] 1. Use blueberry extract as flavor. Blueberry extract contains active substances such as anthocyanins, flavonoids, phenolic acid, and also contains nutrients such as protein, amino acids, vitamins, fats, carbohydrates, dietary fiber, fructose, and minerals. These ingredients play multiple health functions in the human body, including protecting vision, delaying neurosenescence, improving cognition, protecting cardiovascular and liver, anti-inflammatory, antibacterial, antiviral, anti-cancer, and anti-cancer. As well as the aroma contained in blueberry extract, it reduces irritation. Using blueberry extract for cigarette flavoring can not only improve the aroma of cigarettes, but also has the effects of delicate smoke, reducing miscellaneous gas, and improving aftertaste.
[0029] 2. The flavor enhancer used undergoes thermal decomposition during the smoking process of cigarettes, releasing organic acid components with unique aroma, thereby effectively enhancing the flavor of cigarettes, improving the fineness and softness of smoke, increasing the thickness of smoke, and reducing the effects of impurities and irritation. DETAILED DESCRIPTION
[0030] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only 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.
[0031] The present invention adopts the following technical scheme: a cigarette flavor additive and a preparation method thereof, comprising blueberry extract, 7 to 9 parts of flavor enhancer, 1 to 2 parts of nerol, 0.5 to 0.8 parts of alcohol flavor, 1 to 2 parts of ethyl benzoate, 0.6 to 0.9 parts of 4-hydroxybenzoic acid, and 20 to 30 parts of ethanol.
[0032] The blueberry extract is prepared by at least the following method:
[0033] S1-1 remove impurities, core, wash and crush fresh blueberries to obtain pulp;
[0034] S1-2 Extraction
[0035] The fruit pulp and the solvent are mixed evenly, and stirred at an ambient temperature of 80° C. to 85° C. and normal pressure for 2 h to 3 h to obtain a first extraction mixture.
[0036] S1-3 then performs low-temperature pressure extraction on the first extraction mixture to obtain a second extraction mixture.
[0037] S1-4: filtering the second extraction mixed solution to extract the supernatant.
[0038] S1-5 Concentrate
[0039] The supernatant after extraction is concentrated under reduced pressure to 20% to 25% of the mass of fresh blueberry fruit to obtain a concentrated extract.
[0040] S1-6 Drying
[0041] The concentrated extract is freeze-dried to obtain a blueberry extract.
[0042] The solvent in S1-2 is composed of a mixture of water, ethanol, propylene glycol and glacial acetic acid. The ratio of the weight of fresh blueberry fruit to the volume of the solvent is (8-12):(45-55), and the volume ratio of water, ethanol, propylene glycol and glacial acetic acid in the solvent is (20-25):(20-25):(4-4.5):(0.5-1).
[0043] The pressure of low temperature pressurized extraction in S1-3 is 0.4 MPa to 0.5 MPa, the extraction temperature is 50°C to 60°C, and the extraction time is 1.0h to 1.5h.
[0044] After testing, the obtained blueberry extract not only contains active substances such as anthocyanins, flavonoids, phenolic acids, but also contains nutrients such as proteins, amino acids, vitamins, fats, carbohydrates, dietary fiber, fructose, minerals, etc. These ingredients play multiple health care functions in the human body, including protecting vision, delaying neurosenescence, improving cognition, protecting cardiovascular and liver, anti-inflammatory, antibacterial, antiviral, anti-cancer, etc. As well as the aroma contained in the blueberry extract, it reduces irritation. Using blueberry extract for cigarette flavoring can not only improve the aroma of cigarettes, but also has the effects of delicate smoke, reducing impurities, and improving aftertaste.
[0045] The flavoring agent comprises at least the following method for preparing
[0046] The flavor enhancer is prepared by the following method:
[0047] S2-1 Add 1 g of trehalose and 1.1 g of vitamin B3 solution with a concentration of more than 90% to a constant temperature and pressure container, and stir and mix them evenly;
[0048] S2-2: Add 2.7 g of tartaric acid to the container at 0-2°C. After the addition is complete, heat in a water bath to 55-60°C, react for 5 hours, stop heating, and cool to room temperature.
[0049] S2-3 added 10 mL of 2 mol / L hydrochloric acid, extracted three times with 10 mL of dichloromethane, combined the organic phases, dried with anhydrous sodium sulfate, and concentrated the organic phase to 1 / 2 of the original volume to obtain a flavor enhancer.
[0050] Flavor enhancers undergo thermal decomposition during the smoking process of cigarettes, releasing organic acid components with unique aroma, thereby effectively enhancing the flavor of cigarettes.
[0051] A method for preparing a cigarette flavor additive comprises the following steps:
[0052] S3-1 Add blueberry extract and flavor enhancer to ethanol in sequence, heat in a water bath to 45°C to 50°C, and stir at a constant speed of 200 r / min for 30 min;
[0053] S3-2: Add nerol, nerolidol, alcohol flavor, ethyl benzoate and 4-hydroxybenzoic acid to the above mixture in sequence for dissolution. The dissolution time is 10 to 12 minutes to obtain a cigarette flavor additive.
[0054] The method for adding flavor to the cigarette flavor additive is as follows: spraying the cigarette flavor additive evenly on shredded tobacco (the amount of the cigarette flavor additive added is less than 0.05% of the weight of the shredded tobacco), spraying an appropriate amount of distilled water to make the moisture content of the shredded tobacco reach 19% to 21%, storing the shredded tobacco in a sealed manner for 120 minutes to 130 minutes, drying the shredded tobacco in an oven at 136° C. to a moisture content of 12% to 13%, and then rolling cigarettes.
[0055] Example 1
[0056] A cigarette flavor additive and a preparation method thereof, comprising blueberry extract, 7 parts of flavor enhancer, 1 part of nerol, 0.5 parts of alcohol flavor, 1 part of ethyl benzoate, 0.6 parts of 4-hydroxybenzoic acid and 20 parts of ethanol.
[0057] The extraction was carried out under stirring at 80° C. and normal pressure for 2 h.
[0058] Concentrate 20% of blueberry fresh fruit mass.
[0059] The pressure of low-temperature pressure extraction is 0.4 MPa, the temperature is 50°C, and the extraction time is 1 hour.
[0060] The ratio of the weight of fresh blueberry fruit to the volume of the solvent is controlled to be 8:45, and the volume ratio of the content in the solvent is 20:20:4:0.5.
[0061] S2-2 Heat the water bath to 55°C.
[0062] S3-1 Add blueberry extract and flavor enhancer to ethanol in sequence, heat in a water bath to 45°C, and stir at a constant speed of 200 r / min for 30 min;
[0063] S3-2: Add nerol, nerolidol, alcohol flavor, ethyl benzoate and 4-hydroxybenzoic acid to the above mixture in sequence for dissolution. The dissolution time is 10 minutes to obtain a cigarette flavor additive.
[0064] Example 2
[0065] A cigarette flavor additive and a preparation method thereof, comprising blueberry extract, 8 parts of flavor enhancer, 1.5 parts of nerol, 0.6 parts of alcohol flavor, 1.5 parts of ethyl benzoate, 0.7 parts of 4-hydroxybenzoic acid and 25 parts of ethanol.
[0066] The extraction was carried out under stirring at 83° C. and normal pressure for 2.5 h.
[0067] Concentrate 23% of blueberry fresh fruit mass.
[0068] The pressure of low-temperature pressure extraction is 0.45 MPa, the temperature is 55°C, and the extraction time is 1 hour.
[0069] The ratio of the weight of fresh blueberry fruit to the volume of the solvent is controlled to be 10:50, and the volume ratio of the content in the solvent is 23:23:4.3:0.7.
[0070] Heat S2-2 in a water bath to 57°C.
[0071] S3-1 Add blueberry extract and flavor enhancer to ethanol in sequence, heat to 47°C in a water bath, and stir at a constant speed of 200 r / min for 30 min;
[0072] S3-2: Add nerol, nerolidol, alcohol flavor, ethyl benzoate and 4-hydroxybenzoic acid to the above mixture in sequence for dissolution. The dissolution time is 11 minutes to obtain a cigarette flavor additive.
[0073] Example 3
[0074] A cigarette flavor additive and a preparation method thereof, comprising blueberry extract, 9 parts of flavor enhancer, 2 parts of nerol, 0.8 parts of alcohol flavor, 2 parts of ethyl benzoate, 0.8 parts of 4-hydroxybenzoic acid and 30 parts of ethanol.
[0075] The extraction was carried out under stirring at 83° C. and normal pressure for 3 h.
[0076] Concentrate 25% of blueberry fresh fruit mass.
[0077] The pressure of low-temperature pressure extraction is 0.5 MPa, the temperature is 60°C, and the extraction time is 1.5 h.
[0078] The ratio of the weight of fresh blueberry fruit to the volume of the solvent is controlled to be 12:55, and the volume ratio of the content in the solvent is 25:25:4.5:1.
[0079] S2-2 Heat the water bath to 60°C.
[0080] S3-1 Add blueberry extract and flavor enhancer to ethanol in sequence, heat to 50°C in a water bath, and stir at a constant speed of 200 r / min for 30 min;
[0081] S3-2: Add nerol, nerolidol, alcohol flavor, ethyl benzoate and 4-hydroxybenzoic acid to the above mixture in sequence for dissolution. The dissolution time is 12 minutes to obtain a cigarette flavor additive.
[0082] The present invention and its implementation methods are described above, and such description is not restrictive, and the actual structure is not limited thereto. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structures and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.
Claims
1. A cigarette flavor additive and a preparation method thereof, comprising blueberry extract, 7 to 9 parts of flavor enhancer, 1 to 2 parts of nerol, 0.5 to 0.8 parts of alcohol flavor, 1 to 2 parts of ethyl benzoate, 0.6 to 0.9 parts of 4-hydroxybenzoic acid, and 20 to 30 parts of ethanol. The blueberry extract is prepared by at least the following method: S1-1 remove impurities, core, wash and crush fresh blueberries to obtain pulp; S1-2 Extraction The fruit pulp and the solvent are mixed evenly, and stirred at an ambient temperature of 80° C. to 85° C. and normal pressure for 2 h to 3 h to obtain a first extraction mixture. S1-3 then performs low-temperature pressure extraction on the first extraction mixture to obtain a second extraction mixture. S1-4: filtering the second extraction mixed solution to extract the supernatant. S1-5 Concentrate The supernatant after extraction is concentrated under reduced pressure to 20% to 25% of the mass of fresh blueberry fruit to obtain a concentrated extract. S1-6 Drying The concentrated extract is freeze-dried to obtain a blueberry extract. The flavoring agent comprises at least the following method for preparing The flavor enhancer is prepared by the following method: S2-1 Add 1 g of trehalose and 1.1 g of vitamin B3 solution with a concentration of more than 90% to a constant temperature and pressure container, and stir and mix them evenly; S2-2: Add 2.7 g of tartaric acid to the container at 0°C to 2°C. After the addition is complete, heat in a water bath to 55°C to 60°C, react for 5 hours, stop heating, and cool to room temperature. S2-3 added 10 mL of 2 mol / L hydrochloric acid, extracted three times with 10 mL of dichloromethane, combined the organic phases, dried with anhydrous sodium sulfate, and concentrated the organic phase to 1 / 2 of the original volume to obtain a flavor enhancer. The preparation method of cigarette flavor additive comprises the following steps: S3-1 Add blueberry extract and flavor enhancer to ethanol in sequence, heat in a water bath to 45°C to 50°C, and stir at a constant speed of 200 r / min for 30 min; S3-2: Add nerol, nerolidol, alcohol flavor, ethyl benzoate and 4-hydroxybenzoic acid to the above mixture in sequence for dissolution. The dissolution time is 10 to 12 minutes to obtain a cigarette flavor additive.
2. The cigarette flavor additive and preparation method thereof according to claim 1, characterized in that: The solvent in S1-2 is composed of a mixture of water, ethanol, propylene glycol and glacial acetic acid. The ratio of the weight of fresh blueberry fruit to the volume of the solvent is (8-12):(45-55), and the volume ratio of water, ethanol, propylene glycol and glacial acetic acid in the solvent is (20-25):(20-25):(4-4.5):(0.5-1).
3. The cigarette flavor additive and preparation method thereof according to claim 1, characterized in that: The pressure of low temperature pressurized extraction in S1-3 is 0.4 MPa to 0.5 MPa, the extraction temperature is 50°C to 60°C, and the extraction time is 1.0h to 1.5h.