Preparation method of wine blasting bead for cigarette

Abstract

The invention relates to the technical field of cigarettes, and discloses a preparation method of a wine blasting bead for cigarettes, the wine blasting bead sequentially comprises a wine core layer, a shell layer, a water retention layer and a color layer from inside to outside, and the core layer comprises but not limited to grain wine, alcohol wine and a surface tension regulator; the shell layer is made of light-cured resin, and the shell layer accounts for 10 wt%-15 wt%; the water retention layer is a wax layer, and the wax layer accounts for 20 wt%; the coloring layer endows the wine blasting bead with a unique color and is used for distinguishing wine blasting beads with different flavors and improving the appearance of the wine blasting bead, the proportion of the coloring layer is 4 wt%, the core layer of the wine blasting bead adopts wine which can be directly drunk, and the wine blasting bead has the characteristics of purer wine aroma and fresher smoke.

Description

Technical Field

[0001] The invention relates to the technical field of cigarettes, in particular to a method for preparing tobacco alcohol explosive beads. Background Art

[0002] With the development of cigarette technology, popping beads are widely used in traditional cigarettes, giving traditional cigarettes a special flavor. At present, all flavored popping beads on the market are blended with specific flavors and spices, including wine popping beads with wine flavor. The wine popping beads on the market are blended with oil-soluble spices, which have problems such as the wine aroma is not pure enough, the flavor is too greasy, the moisture retention is insufficient, the inhalation taste is affected, and the materials are not environmentally friendly.

[0003] In order to solve the problems existing in existing wine bursting beads for tobacco, the present invention provides a method for preparing wine bursting beads using pure drinking wine as a core layer. The wine bursting beads prepared by the wine bursting bead preparation method of the present invention have the characteristics of purer wine aroma and fresher smoke. Summary of the invention

[0004] The main purpose of the present invention is to provide a method for preparing tobacco wine bursting beads which can produce tobacco wine with purer wine aroma and fresher smoke.

[0005] The invention firstly provides a wine bursting bead for cigarettes, which comprises a wine core layer, a shell layer, a water retaining layer and a color layer from the inside to the outside.

[0006] Further, the wine core layer of the present invention includes ethanol; Furthermore, the core layer includes ethanol and additives for adjusting the properties of the solution.

[0007] Among them, the core layer wine includes but is not limited to grain wine and alcohol wine. Grain wine includes but is not limited to white wine, etc., and alcohol wine includes but is not limited to red wine, grape wine, etc.

[0008] The proportion of wine in the core layer is 70wt%~90wt%; The additive in the core layer is a surface tension regulator, which accounts for 10wt%~30wt% in the core layer.

[0009] Furthermore, the drinking wine can be purchased on the market and is made from grains with an alcohol content not exceeding 53°.

[0010] The surface tension adjuster includes, but is not limited to, one or more monovalent and divalent inorganic salts such as sodium chloride, calcium chloride, etc. and other types of surface tension adjusters.

[0011] Furthermore, the shell layer of the wine-bursting beads is a light-cured resin shell layer.

[0012] The photocurable resin is one or more of polyurethane acrylate, bisphenol A epoxy acrylate, polyester acrylate or other types of acrylate resins; The raw material of the photocurable resin shell layer also includes one or more of a diluent, a crosslinking agent, and a photoinitiator; The diluent includes, but is not limited to, one or more of hydroxyethyl methacrylate, tripropylene glycol diacrylate, dipropylene glycol diacrylate, 1,6-hexanediol diacrylate, ethoxylated trimethylolpropane triacrylate and other low-functionality (functionality ≤ 3) monomers; The crosslinking agent includes but is not limited to one or more of pentaerythritol tetraacrylate, ethoxylated pentaerythritol tetraacrylate, ditrihydroxymethylpropane tetraacrylate, dipentaerythritol pentaacrylate, dipentaerythritol hexaacrylate and other high-functionality (functionality ≥ 4) monomers; The initiator includes, but is not limited to, one or more of phenylbis(2,4,6-trimethylbenzoyl)phosphine oxide, 1-hydroxycyclohexyl phenyl ketone, 2,4,6-trimethylbenzoyl-diphenylphosphine oxide and other photoinitiators.

[0013] Furthermore, the water-retaining layer includes a water-retaining material, which is one or more of paraffin, beeswax, palm wax, myristic acid triglyceride, 1,2,3-octadecanoic acid triglyceride, and 1,2,3-hexadecanoic acid triglyceride.

[0014] Furthermore, the color layer of the present invention is coated with a coating liquid containing edible pigment on the surface of the popping beads through a coating process to give the popping beads a specific color.

[0015] Wherein, the coating solution is composed of a solvent, a coating powder and an edible pigment; The solvent is water, ethanol or a mixed solution of the two; The coating powder includes but is not limited to one or more of ethyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, methyl cellulose and hydroxypropyl cellulose; The food coloring can be in powder or solution state.

[0016] Furthermore, the present invention also provides a method for preparing alcohol popping beads for cigarettes, characterized in that the method comprises the following steps: (1) Preparation of the core layer of wine popping beads A surface tension regulator is added to the drinking wine according to a certain mass, and mechanical stirring is used to form a uniform and stable core layer, wherein the drinking wine accounts for 60wt%-90wt% and the surface tension regulator accounts for 10wt%-40wt%.

[0017] Among them, drinking wine includes but is not limited to grain wine such as Honggaoliang Liquor, Baiyunbian, Wuliangye, Feitian Maotai, etc.; Surface tension modifiers include, but are not limited to, monovalent and divalent inorganic salts, such as sodium chloride, calcium chloride, etc., and one or more of other types of surface tension modifiers.

[0018] (2) Preparation of the shell solution of wine-blasting beads The photocurable resin is formulated into a shell layer solution, and the shell layer solution may include one or more of a diluent, a crosslinking agent, and a photoinitiator.

[0019] It should be noted that the light-curing resin used in the shell layer of the wine-blasting beads can be a single-component light-curing resin system or a system of a plurality of light-curing resins. Wherein, the light-curable resin is one or more of polyurethane acrylate, bisphenol A epoxy acrylate, polyester acrylate or other types of acrylate resins; Furthermore, the step (2) includes preparing A. a single component liquor-explosive bead shell solution The photoinitiator is 2,4,6-trimethylbenzoyl-diphenylphosphine oxide, which is added to the photocurable resin, the photocurable resin is polyurethane acrylate, and mechanical stirring is used for 3-10 hours under heating conditions, and the heating temperature is 40-60°C until the photoinitiator is completely dissolved, and then the obtained shell layer solution is allowed to stand for defoaming to obtain a single-component wine-explosive bead shell layer solution; The photocurable resin accounts for 95wt%-97wt% and the initiator accounts for 3wt%-5wt%.

[0020] It should be noted that the temperature of the shell solution needs to be restored to room temperature before use.

[0021] In another embodiment, the step (2) includes configuring B. Preparation of multi-component wine-blasting bead shell solution The light-curable resin, diluent, cross-linking agent and initiator are mixed, mechanically stirred to dissolve, and allowed to stand to defoam, to obtain a multi-component wine-explosive bead shell layer solution; The light-curing resin is a compound system of bisphenol A epoxy acrylate and modified bisphenol A epoxy acrylate, the mass ratio of the two is 1:9-3:7, and the compound light-curing resin accounts for 82% of the total; The modified bisphenol A epoxy acrylate is obtained by modifying bisphenol A epoxy acrylate with hydroxyethyl acrylate.

[0022] The diluent is ethoxylated trimethylolpropane triacrylate, accounting for 5% of the total; The cross-linking agent dipentaerythritol hexaacrylate accounts for 10% of the total; The initiator phenyl bis (2,4,6-trimethylbenzoyl) phosphine oxide accounts for 3% of the total; (3) Preparation of the water-retaining coating liquid for wine-blasting beads The water-retaining material is added into the alcohol and stirred by a stirring machine for 4 hours at room temperature to completely dissolve the water-retaining material to obtain a water-retaining layer coating solution.

[0023] The water-retaining material of the water-retaining layer is one or more wax materials containing myristic acid triglyceride, 1,2,3-octadecanoic acid triglyceride and 1,2,3-hexadecanoic acid triglyceride; the water-retaining material is coated on the surface of the wine-blasting beads by using a coating process; The water-retaining layer coating liquid is composed of a water-retaining material and alcohol (95%), wherein the solid content of the coating liquid is 15-25wt%, and the coating weight gain is 15-25wt%.

[0024] (4) Preparation of color coating solution for wine-blasting beads Add water-soluble cellulose and food coloring into the solvent and stir at room temperature for 12 hours to form a uniform and stable solution for later use.

[0025] Furthermore, the color layer of the present invention is coated with a coating liquid containing edible pigment on the surface of the popping beads through a coating process to give the popping beads a specific color.

[0026] The color coating solution of the wine-blasting beads is composed of solvent, coating powder and edible pigment; The solvent is water, ethanol or a mixed solution of the two; The coating powder includes but is not limited to one or more of ethyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, methyl cellulose and hydroxypropyl cellulose; The food coloring can be in powder or solution state.

[0027] The color layer of the wine popping beads is composed of water-soluble cellulose and edible pigments. The edible water-soluble cellulose is hydroxypropyl methylcellulose. The hydroxypropyl methylcellulose containing edible pigments is coated on the surface of the water-retaining layer of the wine popping beads using a coating process to give the popping beads a specific color. The coating liquid solid content is 5wt%, the pigment content is 2wt%, and the coating weight gain is 4wt%.

[0028] Preparation of wine popping beads A device for preparing millimeter-scale water-carrying capsules using the millifluidic method was developed, and the preparation of wine-exploding beads was achieved by adjusting the relevant parameters of each device in the device.

[0029] The device for preparing wine-explosive beads refers to the device for preparing millimeter-scale water-carrying capsules using a millifluidic method disclosed in Chinese patent publication number CN202210092787.3.

[0030] The beneficial effects of the present invention are that the prepared wine popping beads have the characteristics of purer wine aroma, fresher smoke, and stable size of the popping beads. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0032] Figure 1 Morphology of water-explosive beads prepared under the conditions of Comparative Example 1; Figure 2 Morphology of water-explosive beads prepared under the conditions of Comparative Example 2; Figure 3 Morphology of wine-exploding beads prepared under the conditions of Example 1; Figure 4 The morphology of the wine-exploding beads prepared under the conditions of Example 4 shows depressions on the surface of the beads; Figure 5 Morphology of wine-exploding beads prepared under the conditions of Example 6; Figure 6 The morphology of the wine-exploding beads prepared under the conditions of Example 7 shows that there are cracks on the surface of the beads and they cannot be completely covered. DETAILED DESCRIPTION

[0033] In order to make the purpose, technical scheme and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention. The reagents not described separately in detail in the present invention are all conventional reagents and can be obtained from commercial channels; the methods not described in detail are all conventional experimental methods and can be obtained from the prior art.

[0034] Specific embodiments of the present invention are given below.

[0035] It should be noted that the device used for preparing the wine-blasting beads of the present invention is based on a device for preparing millimeter-level water-carrying capsules using a millifluidic method as described in Publication No. CN202210092787.3. The millifluidic device includes a layer of coaxial needles and a forming tube, wherein one end of the three-layer coaxial needle is vertically connected to one end of the forming tube, so that the composite droplets squeezed out of the three-layer coaxial needle are further formed and reacted in the forming tube, and the wine-blasting beads are obtained by adjusting the flow rate of the pump connected to each layer of the three-layer coaxial needle. Then, the bursting beads are further treated with anti-leakage treatment through a coating process and given a special color. Example

[0036] 1) Shell material preparation The shell material of the water-explosive bead for cigarettes in this embodiment is a light-curable resin, and the light-curable resin used is a single-component polyurethane acrylate light-curable resin, and the photoinitiator added to the light-curable resin is 2,4,6-trimethylbenzoyl-diphenylphosphine oxide; The specific operation is to add the photoinitiator to the photocurable resin, stir at 50°C for 5 hours, and then stand at 50°C for defoaming and set aside. The photocurable resin accounts for 97wt% and the initiator accounts for 3wt%.

[0037] 2) Preparation of core material The core layer of the wine bursting beads described in this embodiment includes drinking wine and a surface tension regulator.

[0038] Among them, drinking wine includes but is not limited to grain wine such as red sorghum wine, Baiyunbian, Wuliangye, Feitian Moutai, etc., preferably 52° red sorghum wine. This embodiment uses 52° red sorghum wine.

[0039] The surface tension regulator includes, but is not limited to, monovalent and divalent inorganic salts such as sodium chloride, calcium chloride, etc. and one or more of other types of surface tension regulators, preferably calcium chloride. Calcium chloride is selected in this embodiment.

[0040] The specific operation is to add a certain mass of surface tension regulator into the drinking wine, and use mechanical stirring to form a uniform and stable core layer, wherein the drinking wine accounts for 60wt%-80wt%, and in this embodiment it is 70wt%, and the surface tension regulator accounts for 20wt%-40wt%, and in this embodiment it is 30wt%.

[0041] 3) Preparation of water-retaining layer coating solution The water-retaining material of the water-retaining layer of the wine-bursting beads in this embodiment is one or more of myristic acid triglyceride, 1,2,3-octadecanoic acid triglyceride and 1,2,3-hexadecanoic acid triglyceride, and the solvent is alcohol (95%). The solid content of the coating solution is 20wt%, and the weight gain of the water-retaining layer of the wine-bursting beads is 20wt%.

[0042] 4) Preparation of color coating solution for wine-blasting beads The coating liquid of the wine-blasting beads color layer described in this embodiment is composed of water-soluble hydroxypropyl methylcellulose, water and orange-red food coloring, wherein the solid content of the coating liquid is 5wt%, the coloring content is 2wt%, and the coating weight gain is 4wt%. Example

[0043] The preparation process of this embodiment is the same as that of embodiment 1, except that in step 2) of this embodiment, in the core material preparation, the proportion of drinking wine is 56%, and the proportion of surface tension regulator is 44%. Example

[0044] The preparation process of this embodiment is the same as that of embodiment 1, except that in step 2) of this embodiment, in the core material preparation, the proportion of drinking wine is 63%, and the proportion of surface tension regulator is 37%. Example

[0045] The preparation process of this embodiment is the same as that of embodiment 1, except that in step 2) of this embodiment, in the core material preparation, the proportion of drinking wine is 77%, and the proportion of surface tension regulator is 23%. Example

[0046] The preparation process of this embodiment is the same as that of embodiment 1, except that in step 2) of this embodiment, in the preparation of the core material, the proportion of drinking wine is 84%, and the proportion of the surface tension regulator is 16%.

[0047] Comparative Example 1 The preparation process of this comparative example is the same as that of Example 1, except that the core material in step 2) of this comparative example is pure water.

[0048] Comparative Example 2 The preparation process of this comparative example is the same as that of Example 1, except that in step 2) of this comparative example, the core material is composed of pure water and a surface conditioner, wherein the surface conditioner accounts for 2%.

[0049]

[0050] From Examples 1 to 5, it can be seen that in a shell layer system of a single light-curing resin, the content of the surface tension regulator has a significant effect on the molding. The content of the surface tension regulator not only affects the molding of the popping beads, but also affects the stability of the popping bead preparation process. Comparing the examples and control examples, it can be seen that when the core material is pure water, whether the surface tension is added or not does not affect the molding of the beads and the stability of the preparation process.

[0051] In the actual production process, the beads that can be coated in the next step must meet the requirements of roundness and crushing strength, and the appearance of the beads must not have dents, holes, etc.

[0052] In Example 4, the beads can be formed but cannot be coated because after the beads are formed, the surface tension of the core layer is not within the appropriate range, resulting in poor roundness of the beads, uneven distribution of the shell layer, and too thin shell layer in a certain direction of the beads. The core layer is prone to leakage, resulting in depression of the shell layer of the beads in a short period of time, making it impossible to proceed to the next step of processing.

[0053] The surface tension of the core layer affects whether the beads can be formed and the roundness after forming. Different core layer systems and the matching shell layers require different surface tension values, and factors such as the compatibility of the core layer and the shell layer and the density matching of the core layer and the shell layer need to be considered comprehensively. For example, in Example 2, after the ratio of the surface tension regulator to the alcohol is changed, there is a situation where the beads cannot be formed.

[0054] From the comparative example, when the core layer is water, the surface tension of the core layer mainly affects the roundness of the beads, and does not affect the stability of the beading and production process. From the embodiment, when the core layer contains alcohol, since alcohol and light-curing resin have certain mutual solubility, the addition of surfactant can adjust the interfacial tension (interfacial tension also belongs to surface tension, surface tension corresponds to the interface formed by liquid and external air, and interfacial tension corresponds to the interface between liquid and liquid). When the interfacial tension meets the interfacial tension between the inner phase and the outer phase, it is greater than the sum of the interfacial tension between the middle phase and the inner and outer phases to be wrapped into beads, where the inner phase refers to the core layer, the middle phase refers to the shell layer, and the outer phase refers to the circulating medium for beading.

[0055] From the popping beads obtained in Example 1 and Comparative Examples 1-2, see Figure 1-3 The prepared popping beads have uniform appearance, while the beads of Example 4 have concave surfaces, see Figure 4 ; Example

[0056] The preparation process of this embodiment is the same as that of embodiment 1, except that in step 1) of this embodiment, the shell layer is a composite photocurable resin of bisphenol A epoxy acrylate and modified bisphenol A epoxy acrylate, and the modified bisphenol A epoxy acrylate is obtained by modifying bisphenol A epoxy acrylate with hydroxyethyl acrylate. The modified bisphenol A epoxy acrylate has a single component and also includes a diluent ethoxylated trimethylolpropane triacrylate, a cross-linking agent dipentaerythritol hexaacrylate and an initiator phenyl bis(2,4,6-trimethylbenzoyl)phosphine oxide. Among them, the mass ratio of bisphenol A epoxy acrylate and modified bisphenol A epoxy acrylate is 1:9~4:6, preferably 2.5:7.5. The overall proportion of photocurable resin is 82%, the proportion of diluent is 5%, the proportion of cross-linking agent is 10%, and the proportion of initiator is 3%. In step 2), the proportion of drinking wine is 75%, and the proportion of surface tension regulator is 25%. For the appearance of the final bursting beads, see Figure 5 . Example

[0057] The preparation process of this embodiment is the same as that of Embodiment 6, except that in step 1) of this embodiment, the mass ratio of bisphenol A epoxy acrylate to modified bisphenol A epoxy acrylate is 0.5:9.5. Example

[0058] The preparation process of this embodiment is the same as that of embodiment 6, except that in step 1) of this embodiment, the mass ratio of bisphenol A epoxy acrylate to modified bisphenol A epoxy acrylate is 1.5:8.5. Example

[0059] The preparation process of this embodiment is the same as that of embodiment 6, except that in step 1) of this embodiment, the mass ratio of bisphenol A epoxy acrylate to modified bisphenol A epoxy acrylate is 3.5:6.5. Example

[0060] The preparation process of this embodiment is the same as that of embodiment 6, except that in step 1) of this embodiment, the mass ratio of bisphenol A epoxy acrylate to modified bisphenol A epoxy acrylate is 4.5:5.5.

[0061] Table 2 Different bisphenol A epoxy acrylates and modified bisphenol A epoxy acrylates The results of wine bursting beads formation under the conditions of mass ratio.

[0062]

[0063] It can be seen from Example 6 to Example 10 that in the composite system, the ratio of the two photocurable resins has a significant effect on the molding and preparation process of the explosive beads.

[0064] From the analysis of the above-mentioned embodiments, it is known that the interfacial tension between the inner phase and the outer phase is greater than the sum of the interfacial tensions between the middle phase and the inner and outer phases to form beads. In Example 7, due to the difference in compounding ratios, the surface tension of the core layer is alienated and the beads cannot be formed.

[0065] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A cigarette alcohol popping bead, characterized in that: The wine bursting beads are divided into a wine core layer, a shell layer, a water retention layer and a color layer from the inside to the outside; The wine core layer includes ethanol and additives for adjusting the properties of the solution; Among them, the wine in the wine core layer includes grain wine and alcohol wine; The wine content in the wine core layer is 70wt%~90wt%; The additive in the wine core layer is a surface tension regulator, which accounts for 10wt%~30wt% in the wine core layer.

2. The alcohol popping beads for cigarettes according to claim 1, characterized in that: The surface tension modifier includes but is not limited to monovalent and / or divalent inorganic salts; One of the monovalent inorganic salts is sodium chloride, and the divalent inorganic salt is calcium chloride.

3. The alcohol popping beads for cigarettes according to claim 2, characterized in that: The shell layer of the wine-blasting beads is a light-cured resin shell layer; The photocurable resin is one or more of polyurethane acrylate, bisphenol A epoxy acrylate, polyester acrylate or other types of acrylate resins.

4. The alcohol popping beads for cigarettes according to claim 3, characterized in that: The raw material of the photocurable resin shell layer also includes one or more of a diluent, a crosslinking agent, and a photoinitiator; Wherein, the diluent includes but is not limited to one or more of hydroxyethyl methacrylate, tripropylene glycol diacrylate, dipropylene glycol diacrylate, 1,6-hexanediol diacrylate, and ethoxylated trimethylolpropane triacrylate; The cross-linking agent is but not limited to one or more of pentaerythritol tetraacrylate, ethoxylated pentaerythritol tetraacrylate, ditrihydroxymethylpropane tetraacrylate, dipentaerythritol pentaacrylate, and dipentaerythritol hexaacrylate; The initiator includes, but is not limited to, one or more of phenylbis(2,4,6-trimethylbenzoyl)phosphine oxide, 1-hydroxycyclohexyl phenyl ketone, and 2,4,6-trimethylbenzoyl-diphenylphosphine oxide.

5. The alcohol popping beads for cigarettes according to claim 4, characterized in that: The water-retaining layer comprises a water-retaining material, which is one or more of paraffin, beeswax, palm wax, myristic acid triglyceride, 1,2,3-octadecanoic acid triglyceride, and 1,2,3-hexadecanoic acid triglyceride.

6. The alcohol popping beads for cigarettes according to claim 5, characterized in that: The color layer is coated with a coating liquid containing edible pigments on the surface of the popping beads through a coating process to give the popping beads a specific color; Wherein, the coating solution is composed of a solvent, a coating powder and an edible pigment; The solvent is water, ethanol or a mixed solution of the two; The coating powder includes but is not limited to one or more of ethyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, methyl cellulose and hydroxypropyl cellulose; The food coloring can be in powder or solution state.

7. The method for preparing alcohol popping beads for cigarettes according to any one of claims 1 to 6, characterized in that: The method comprises the following steps: (1) Preparation of the core layer of wine popping beads Add a certain weight of the surface tension regulator into the drinking wine, and use mechanical stirring to form a uniform and stable core layer, wherein the drinking wine accounts for 60wt%-90wt% and the surface tension regulator accounts for 10wt%-40wt%; (2) Preparation of the wine-blasting bead shell solution The photocurable resin is formulated into a shell solution, wherein the shell solution may include one or more of a diluent, a crosslinking agent and a photoinitiator; (3) Preparation of the water-retaining coating liquid for wine-blasting beads Add the water-retaining material into the alcohol, and stir it with a stirring machine for 4 hours at room temperature to completely dissolve the water-retaining material to obtain a water-retaining layer coating solution; (4) Preparation of color coating solution for wine-blasting beads Add water-soluble cellulose and food coloring into the solvent, stir at room temperature for 12 hours to form a uniform and stable solution for later use; (5) Preparation of wine popping beads A device for preparing millimeter-scale water-carrying capsules using the millifluidic method was developed, and the preparation of wine-exploding beads was achieved by adjusting the relevant parameters of each device in the device.

8. The method for preparing alcohol popping beads for cigarettes according to claim 7, characterized in that: The water-retaining layer coating liquid is composed of water-retaining material and alcohol, wherein the solid content of the coating liquid is 15-25wt%, and the coating weight gain is 15-25wt%.

9. The method for preparing alcohol popping beads for cigarettes according to any one of claim 7, characterized in that: The pigment layer coating liquid is composed of a solvent, a coating powder and an edible pigment; The solvent is water, ethanol or a mixed solution of the two; The coating powder includes but is not limited to one or more of ethyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, methyl cellulose and hydroxypropyl cellulose; The food coloring can be in powder or solution state.

10. The method for preparing alcohol popping beads for cigarettes according to claim 8, characterized in that: in, The solid content of the pigment layer coating is 5wt%, the pigment content is 2wt%, and the coating weight gain is 4wt%.

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