A method for flavoring production control of cigarettes

Abstract

The application discloses a flavoring production control method for cigarettes and belongs to the technical field of tobacco production control, and comprises the following steps: pouring flavoring into a flavoring temporary storage tank according to product requirements; rotating a selection switch to a set position according to production needs, wherein the set position comprises three positions, namely, an automatic mode, a manual mode and a cleaning mode; performing multiple key parameter settings on a control panel; performing flavoring feeding control based on the multiple key parameters; performing flavoring pre-filling; based on a received linkage signal, controlling multiple valves to be opened, and applying the flavoring on the surface of a sheet; and when a cigarette machine shutdown signal is received, the flavoring system automatically stops flavoring. The application can more accurately control flavoring feeding, avoids flavoring amount deviation caused by pipeline emptying or partial filling, and realizes high-precision flavoring.

Description

Technical Field

[0001] This invention relates to the field of tobacco production control technology, and more specifically, to a method for flavoring production control of cigarettes. Background Technology

[0002] In the production of heated cigarettes, the rolling and joining process mainly presents two types: The first is the disordered heated cigarette processing process. In this process, various smoking materials, such as common tobacco shreds, sheet tobacco, or other materials with smoking properties, are first processed into shredded form. Then, traditional flavoring equipment is used to perform the flavoring process, and after flavoring, the materials are stored. In the rolling and joining stage, a modified traditional cigarette rolling machine is used to complete the corresponding operations, thereby producing heated cigarette products with different styles and rich flavors. The second is the ordered heated cigarette processing process. This process has unique steps; first, the smoking materials are carefully re-rolled into a reel shape to facilitate subsequent continuous production operations. In the formal production stage, the cigarette material reel undergoes a series of processes: unwinding to open the coil; flattening to lay the material flat for subsequent fine processing; cutting to specific dimensions; flavoring to precisely apply fragrances to impart a unique flavor; gathering to shape the loose material; wrapping with cigarette paper to initially form the cigarette shape; cutting the continuous cigarette strip into individual cigarettes; and finally, joining to perfect the cigarette's structure, thus successfully manufacturing heated cigarettes that meet diverse consumer needs. Compared to the disordered heating cigarette processing technology, the ordered heating cigarette processing technology differs significantly from traditional cigarette processing technology in many aspects, including process architecture, equipment selection, and process parameters. This means it is technically more challenging and requires more precise production control and technical support.

[0003] In modern cigarette production processes, accurate and timely tracking of the flavoring process is crucial to ensuring the consistency and stability of product quality. However, existing technologies often struggle to quickly pinpoint the key nodes in the flavoring process, from the initial blending of flavorings to their precise injection into cigarette materials, resulting in excessively long monitoring and feedback times.

[0004] Due to various factors, flavoring systems often experience significant fluctuations during operation. On one hand, there are deficiencies in the mechanical hardware, such as the limited delivery accuracy of the flavoring pump and the wear and tear of its internal mechanical structure after prolonged operation, resulting in unstable flavoring volume output each time. On the other hand, the control system cannot accurately adjust flavoring parameters in real time based on dynamic changes in production line speed, material flow, and other factors. These fluctuations can cause significant differences in the flavoring amount within the same batch of cigarettes within a short period, damaging product quality.

[0005] Existing flavoring production control methods are insufficient to meet the requirements of high precision. The average flavoring content of different batches of cigarette products varies greatly, making it impossible to maintain stable flavor characteristics. This results in an uneven release of aroma during cigarette combustion, which affects the direct consumer experience of cigarettes. Summary of the Invention

[0006] One objective of this invention is to provide a method for controlling the flavoring production of cigarettes, in order to solve the problems of large fluctuations, long tracking time, and low flavoring accuracy in the aforementioned flavoring systems during operation.

[0007] According to the present invention, a method for controlling the flavoring production of cigarettes is provided, comprising the following steps:

[0008] Pour the spices into the spice storage container according to the product requirements;

[0009] According to production needs, rotate the selector switch to the set position, which includes three positions: automatic mode, manual mode, and cleaning mode.

[0010] Configure several key parameters on the control panel;

[0011] Spice feeding control is based on multiple key parameters;

[0012] Pre-fill with spices;

[0013] Based on the received linkage signal, multiple valves are controlled to open, and the fragrance is applied to the surface of the sheet.

[0014] When the cigarette machine stops, the flavoring system automatically stops adding flavor.

[0015] Optionally, the three positions of the selection switch correspond to three modes, specifically including:

[0016] Automatic mode: The system detects the running speed of the slices in real time, calculates the theoretical fragrance flow rate, and adds fragrance to the slices in operation based on the theoretical fragrance flow rate. At the same time, it compares the real-time fragrance flow rate with the theoretical fragrance flow rate and makes compensation accordingly.

[0017] Manual mode: Add fragrance to the slabs during operation according to the fragrance flow rate setting parameters. The slab running speed is set to the manual virtual speed by default.

[0018] Cleaning mode: Set the servo pump speed to a fixed value and select the cleaning item on the control panel.

[0019] Optionally, after pouring the fragrance into the fragrance storage container according to product requirements, the process also includes:

[0020] Turn on the power, the power indicator light will turn on, and the system will automatically check whether each part of the fragrance system is functioning properly.

[0021] Optionally, several key parameter settings can be configured on the control panel, including:

[0022] On the control panel, set the weight of the high and low material levels of the spice tank, the amount of spice added, and the compressed air pressure;

[0023] Select the fragrance curve and fragrance application method;

[0024] Turn on the automatic stirring function to mix the fragrance liquid evenly;

[0025] Set the heating temperature and start the heating program to heat the spices to the set temperature.

[0026] Optionally, the amount of fragrance added can be set on the control panel, specifically including:

[0027] G= ;

[0028] Where G represents the amount of flavoring added, in g / m; and m represents the quantity of slices, in g / m. 2 c is the sheet width, obtained through physical testing or process requirements; the unit is meters (m); a is the fragrance ratio, in percentages (%).

[0029] During production, the fragrance application rate is automatically calculated based on the detected real-time vehicle speed, using the following formula:

[0030] L= ;

[0031] In the formula: L is the timely fragrance addition flow rate, in g / min; G is the fragrance addition amount, in g / m; v is the timely vehicle speed, in m / min.

[0032] Optionally, the compressed air pressure can be set according to the amount of fragrance added, using the following empirical formula:

[0033] F i = ;

[0034] Where: Fi is the compressed air pressure when a certain fragrance is applied, in MPa; F is the assumed compressed air pressure, in MPa; G is the assumed amount of fragrance added, in g; G i The actual amount of a certain spice added.

[0035] Optionally, after setting several key parameters on the control panel, weight calibration is also included, specifically:

[0036] Zero point calibration: Place the empty fragrance canister on the weighing module and click "Zero point mark";

[0037] Full point calibration: Fill the fragrance container with the set weight of liquid, enter the liquid weight in "Full point weight", and then click "Full point mark".

[0038] Optionally, the spice feeding is controlled based on several key parameters, including:

[0039] Automatic feeding before production: The fragrance is transported from the storage tank to the fragrance tank by a pneumatic diaphragm pump. When the weight of the fragrance in the fragrance buffer tank reaches the high level, the system automatically stops feeding.

[0040] Automatic feeding during production: When the spice level is detected to be below the low level, the system automatically feeds the spice; when the level reaches the high level, the system automatically stops feeding the spice.

[0041] Once automatic feeding is complete, metering restarts, and the flow rate is monitored and compensated using a weight reduction method.

[0042] Optionally, based on the received linkage signal, multiple valves are controlled to open, applying fragrance to the surface of the sheet, including:

[0043] When the fragrance system receives the start-up linkage signal, the electric shut-off valve, electric reversing valve, gear pump, back pressure valve and electric reversing valve installed on the fragrance pipeline open, and the atomized fragrance compressed air pipeline opens to atomize the fragrance and apply the fragrance to the surface of the sheet.

[0044] During atomization, the fragrance condensed on the inner surface of the fragrance chamber is drawn to the return port by gravity and then recovered to the residual liquid tank through the recovery pipeline.

[0045] The flavoring production control method for cigarettes disclosed herein has the following technical advantages:

[0046] By tracking and comparing the real-time flavoring flow rate with the theoretical flavoring flow rate, calculations, tracking, and compensation can be performed to control the flavoring accuracy within a very small error range. Furthermore, the flavoring amount is calculated based on special conversions according to product process requirements, and the real-time flavoring flow rate is calculated in conjunction with the real-time vehicle speed, ensuring that the flavoring accuracy matches the characteristics of heated cigarettes and avoiding the errors caused by traditional weight percentage flavoring methods.

[0047] Zero-point and full-point calibrations during the debugging process ensure that the error in calculating the amount of flavoring is minimized, enabling the system to more accurately control the addition of flavorings and improve the stability of product quality.

[0048] Pre-filling the pipeline ensures it is full of fragrance, preventing deviations in fragrance dosage due to empty or partially filled pipelines, thus achieving high-precision fragrance addition.

[0049] Other features and advantages of the invention will become clear from the following detailed description of exemplary embodiments of the invention with reference to the accompanying drawings. Attached Figure Description

[0050] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments of the invention and, together with their description, serve to explain the principles of the invention.

[0051] Figure 1 This is a schematic diagram of a flavoring production control method for cigarettes provided in an embodiment of the present invention. Detailed Implementation

[0052] Various exemplary embodiments of the present invention will now be described in detail with reference to the accompanying drawings. It should be noted that, unless otherwise specifically stated, the relative arrangement, numerical expressions, and values ​​of the components and steps set forth in these embodiments do not limit the scope of the invention.

[0053] The following description of at least one exemplary embodiment is merely illustrative and is in no way intended to limit the invention or its application or use.

[0054] Techniques, methods, and equipment known to those skilled in the art may not be discussed in detail, but where appropriate, such techniques, methods, and equipment should be considered part of the specification.

[0055] In all the examples shown and discussed herein, any specific values ​​should be interpreted as merely exemplary and not as limitations. Therefore, other examples of exemplary embodiments may have different values.

[0056] This invention proposes an embodiment of a method for controlling the flavoring process in cigarette production, specifically, as follows: Figure 1 As shown, it includes the following steps:

[0057] Pour the spices into the spice storage container according to the product requirements;

[0058] Turn on the power, the power indicator light will turn on, and the system will automatically check whether each part of the fragrance system is functioning properly.

[0059] According to production needs, rotate the selector switch to the set position, which includes three positions: automatic mode, manual mode, and cleaning mode. When adding fragrance, rotate the selector switch to the automatic position.

[0060] It should be noted that the three positions of the selection switch correspond to three modes, specifically including:

[0061] Automatic mode: When enabled, the "Automatic" indicator light will illuminate, and the system will operate in "Automatic mode". In this mode, the running speed of the sheet is detected by the system in real time, and the theoretical fragrance flow rate is calculated in time. The system tracks the theoretical fragrance flow rate in time and adds fragrance to the sheet in operation. At the same time, the system compares the real-time fragrance flow rate with the theoretical fragrance flow rate, and performs calculations, tracking and compensation to ensure fragrance accuracy.

[0062] Manual mode: When the manual mode indicator light is on, the system adds fragrance to the running sheet according to the fragrance flow rate setting parameters. The sheet running speed is set to the manual virtual speed by default. This mode can be used for fragrance addition under specific conditions (fixed speed); it can also be used for simulation adjustment and verification of the system before formal production.

[0063] Cleaning Mode: When the cleaning mode indicator light is on, the system operates in "cleaning mode". In this mode, the servo pump operates at a fixed speed, usually 1000 RPM. You need to select "cleaning tank or fragrance tank" on the control panel. When the system needs to vent, select "pressure reduction and venting".

[0064] Configure several key parameters on the control panel;

[0065] Spice feeding control is based on multiple key parameters;

[0066] Pre-filling with fragrance is performed; at the beginning of production, clicking "Reducing Pressure and Exhausting Gas" initiates pre-filling of the pipeline, ensuring the pipeline is fully filled with fragrance. This allows the metering system's flow rate to accurately reflect the actual flow rate of the added flakes, avoiding deviations in fragrance dosage due to empty or partially filled pipelines. This is a crucial preliminary step for achieving high-precision fragrance addition. The back pressure valve automatically returns to zero, facilitating smooth fragrance flow and filling of the pipeline. The pre-filling process is simple and efficient, providing a reliable initial state for subsequent stable production.

[0067] Based on the received linkage signal, multiple valves are controlled to open, and the fragrance is applied to the surface of the sheet.

[0068] When the cigarette machine stops, the flavoring system automatically stops adding flavor.

[0069] In this embodiment of the invention, several key parameters are set on the control panel, including:

[0070] On the control panel, set parameters such as the weight of the high and low material levels in the spice jar, the amount of spice added, and the compressed air pressure.

[0071] Select the fragrance curve and fragrance application method;

[0072] Turn on the automatic stirring function to mix the fragrance liquid evenly;

[0073] Set the heating temperature and start the heating program to heat the spices to the set temperature.

[0074] The high and low levels of the spice tank can be displayed on the control panel. The level is indicated by a weight signal. The high level prevents the spice from overflowing during automatic feeding, while the low level controls when automatic feeding occurs.

[0075] In this embodiment of the invention, setting the amount of fragrance added on the control panel specifically includes:

[0076] G= ;

[0077] Where G represents the amount of flavoring added, in g / m; and m represents the quantity of slices, in g / m. 2 c is the width of the sheet, obtained through physical inspection or as required by the process; the unit is meters (m); a is the fragrance ratio (the weight ratio of fragrance to sheet), the unit is %.

[0078] During production, the fragrance application rate is automatically calculated based on the detected real-time vehicle speed, using the following formula:

[0079] L= ;

[0080] In the formula: L is the timely fragrance addition flow rate, in g / min; G is the fragrance addition amount, in g / m; v is the timely vehicle speed, in m / min.

[0081] In this embodiment of the invention, the compressed air pressure is set according to the following empirical formula based on the amount of fragrance added:

[0082] F i = ;

[0083] Where: Fi is the compressed air pressure when a certain fragrance is applied, in MPa; F is the assumed compressed air pressure, in MPa; G is the assumed amount of fragrance added, in g; G i The actual amount of a certain spice added.

[0084] Specifically, the selected fragrance curve refers to the relationship curve between the gear pump speed and the output flow rate, which is used to improve the accuracy of the gear pump speed response and the fragrance addition precision. The fragrance addition curve can be established before production and selected during production.

[0085] In the continuous flavoring and rolling process of online flavoring of thin-sheet cigarettes, the precision of flavoring plays a decisive role in the sensory quality of heated cigarettes; therefore, it is essential to ensure the accuracy of each flavoring application. The gear pump, as a key component of the flavoring system, outputs a volumetric flow rate that is directly proportional to its rotational speed. The main factors affecting the gear pump's output flow rate include pump leakage, the density and viscosity of the flavoring agent. Similarly, even with a well-performing gear pump and a fixed density and viscosity of the flavoring agent, fluctuations in system pressure will still cause changes in the pump's output flow rate.

[0086] Given the varying viscosities and densities of different fragrance liquids, the output flow rate and pressure will differ significantly when the gear pump operates at the same speed. This undoubtedly negatively impacts the accuracy of flow tracking and the precision of fragrance addition. By constructing fragrance characteristic curves, the speed response capability of the gear pump can be improved, thereby ensuring the accuracy of the output flow rate.

[0087] Establishing the flavoring profile involves the following steps:

[0088] (1) Select the "storage location" for the fragrance curve in the control panel; Edit the name of the current fragrance curve;

[0089] (2) Edit the maximum fragrance flow rate (g / min); the flow rate calculation method is as follows:

[0090] Flavoring flow rate = ingredient ratio (%) Quantitative (g / m 2 ) Width (m) Rated vehicle speed (m / min);

[0091] The feeding ratio is generally between 1% and 6%, which is required by the product process; the basis weight of the thin sheets is generally (100-150) g / m³. 2 For product process requirements, the width is generally 0.15m; the speed is generally not higher than 75 m / min (the rated speed is generally 5000 sticks / min, and the smoke-generating section is 0.015m long); therefore, the maximum flow rate range is (11-102) g / min; in order to shorten the time for establishing the flow rate curve, the maximum flow rate can be set according to the feeding ratio.

[0092] (3) Set the selector switch to the "cleaning" position and click the "start" button to start the system. At this time, the gear pump starts and the fragrance is recovered from the fragrance tank through the fragrance pipeline, the fragrance chamber and the recovery pipeline to the storage tank.

[0093] The system automatically adjusts the gear pump speed from zero to the set maximum speed once, and automatically generates a flow-speed curve on the spice curve interface and records the corresponding data. To ensure the accuracy of the flow curve, the flow accuracy establishment time is also controlled. The speed adjustment judgment method is based on a dual judgment of the cumulative weight of spices over a certain period of time and the running time of the gear pump. That is, the cumulative flow and running time are set in the system.

[0094] When the system detects that the cumulative flow of fragrance per unit time has reached the set value, the gear pump automatically adjusts to the next speed. The set value is generally selected within the range of (0.5-1.0) g. The higher the fragrance flow rate, the higher the set value. It can be calculated using the following formula:

[0095] L= t;

[0096] In the formula: L is the real-time fragrance flow rate, in g / second; G is the fragrance amount, in g / m; v is the real-time vehicle speed, in m / min; t is the time, which is 2 seconds; when the gear pump runs for a cumulative time of 2 seconds, the gear pump automatically adjusts to the next speed.

[0097] Once the gear pump reaches its set maximum speed after startup, the system automatically stops, completing the establishment and saving of the fragrance curve. By precisely controlling the fragrance addition process using the relationship between gear pump speed and output flow, the system improves the pump's response speed and fragrance addition accuracy. Even under complex production conditions involving different fragrances, machine speeds, and flake sizes, stable and accurate fragrance addition is ensured, enhancing production adaptability and flexibility.

[0098] In this embodiment of the invention, after setting multiple key parameters on the control panel, the method further includes weight calibration, specifically including:

[0099] Zero point calibration: Place the empty fragrance canister on the weighing module and click "Zero point mark";

[0100] Full-point calibration: Fill the fragrance container with the set weight of liquid, enter the liquid weight in "Full-point Weight", and then click "Full-point Mark". Accurate weight calibration ensures that the fragrance addition calculation error is minimized. Calibration is not required during production, reducing unnecessary operation steps and improving production efficiency.

[0101] In this embodiment of the invention, the spice feeding is controlled based on several key parameters, including:

[0102] Automatic feeding before production: Click the "Automatic Feeding" button on the control panel, the valve of the spice delivery pipeline will open, the pneumatic diaphragm pump will start, and the spice will be transported from the storage tank to the spice tank. When the weight of the spice in the spice buffer tank reaches the high level, the system will automatically stop feeding.

[0103] Automatic feeding during production: When the system detects that the spice level is below the low level, the system automatically feeds the spice. When the level reaches the high level, the system automatically stops feeding. During the automatic feeding process, the weight information of the spice tank is automatically masked by the system and does not participate in the system control. At this time, the system does not perform flow compensation and only tracks the theoretical flow.

[0104] Once automatic feeding is complete, the system resumes operation and restarts metering, using a weight reduction method to monitor flow rate and perform flow compensation.

[0105] In this embodiment of the invention, based on the received linkage signal, multiple valves are controlled to open to apply fragrance to the surface of the thin sheet, including:

[0106] When the fragrance system receives the activation signal, the electric shut-off valve, electric reversing valve, gear pump, back pressure valve, and electric reversing valve installed on the fragrance pipeline open, and the atomized fragrance compressed air pipeline opens to atomize the fragrance and apply the fragrance to the surface of the sheet. All links work closely together to achieve efficient and precise fragrance addition, ensuring that the fragrance addition quality of each sheet is consistent.

[0107] During atomization, the fragrance condenses on the inner surface of the fragrance chamber and is drawn to the return port by gravity, then recovered to the residual liquid tank via a recycling pipeline. This avoids fragrance waste, prevents residual condensed fragrance from affecting subsequent fragrance additions and product quality, maintains a clean production environment, and ensures the continuous and stable operation of the system.

[0108] The above description of the structure, features, and effects of the present invention is based on the embodiments shown in the figures. However, the above are only preferred embodiments of the present invention. It should be noted that the technical features involved in the above embodiments and their preferred methods can be reasonably combined and matched by those skilled in the art to form a variety of equivalent solutions without departing from or changing the design concept and technical effects of the present invention. Therefore, the present invention is not limited to the scope of implementation shown in the figures. Any changes made in accordance with the concept of the present invention, or modifications to equivalent embodiments, that do not exceed the spirit covered by the specification and figures, should be within the protection scope of the present invention.

Claims

1. A method for controlling the flavoring process of cigarettes, characterized in that, Includes the following steps: Pour the spices into the spice storage container according to the product requirements; According to production needs, rotate the selector switch to the set position, which includes three positions: automatic mode, manual mode, and cleaning mode. Several key parameters can be set on the control panel, including the amount of fragrance added and the fragrance curve. Specifically, setting the amount of fragrance added on the control panel includes: ； Where G represents the amount of flavoring added, in g / m; and m represents the quantity of slices, in g / m. 2 c is the sheet width, obtained through physical testing or process requirements; the unit is meters (m); a is the fragrance ratio, in percentages (%). Establishing the flavoring profile involves the following steps: (1) Select the storage location for the fragrance curve in the control panel; edit the name of the current fragrance curve; (2) Edit the maximum fragrance flow rate; (3) Turn the selector switch to the cleaning position and click the start button. The system will automatically adjust the gear pump speed from zero to the set maximum speed once, and automatically generate a flow-speed curve on the fragrance curve interface and record the corresponding data. In order to ensure the accuracy of the flow curve, the flow accuracy establishment time is controlled at the same time. The speed adjustment judgment method is based on the cumulative weight of fragrance over a certain period of time and the running time of the gear pump. That is, the cumulative flow and running time are set in the system. When the system detects that the cumulative flow of fragrance in a unit time reaches the set value and the running time of the gear pump reaches the cumulative time of 2 seconds, the gear pump will automatically adjust to the next speed. When the gear pump speed has run from start to the set maximum speed, the system will automatically stop, complete the establishment of the fragrance curve, and save it automatically. Spice feeding control is based on multiple key parameters; Pre-fill with spices; Based on the received linkage signal, multiple valves are controlled to open, and the fragrance is applied to the surface of the sheet. When the cigarette machine stops, the flavoring system automatically stops adding flavor.

2. The flavoring production control method for cigarettes according to claim 1, characterized in that, The three positions of the selection switch correspond to three modes, specifically including: Automatic mode: The system detects the running speed of the slices in real time, calculates the theoretical fragrance flow rate, and adds fragrance to the slices in operation based on the theoretical fragrance flow rate. At the same time, it compares the real-time fragrance flow rate with the theoretical fragrance flow rate and makes compensation accordingly. Manual mode: Add fragrance to the slabs during operation according to the fragrance flow rate setting parameters. The slab running speed is set to the manual virtual speed by default. Cleaning mode: Set the servo pump speed to a fixed value and select the cleaning item on the control panel.

3. The method for flavoring production control of cigarettes according to claim 1, characterized in that, After pouring the fragrance into the fragrance storage container according to product requirements, the process also includes: Turn on the power, the power indicator light will turn on, and the system will automatically check whether each part of the fragrance system is functioning properly.

4. The flavoring production control method for cigarettes according to claim 1, characterized in that, Several key parameter settings can be configured on the control panel, including: Set the weight of the high and low material levels of the spice tank, as well as the compressed air pressure, on the control panel; Choose the fragrance application method; Turn on the automatic stirring function to mix the fragrance liquid evenly; Set the heating temperature and start the heating program to heat the spices to the set temperature.

5. The flavoring production control method for cigarettes according to claim 4, characterized in that, During production, the fragrance application rate is automatically calculated based on the detected real-time vehicle speed, using the following formula: ； In the formula: L is the timely fragrance addition flow rate, in g / min; G is the fragrance addition amount, in g / m; v is the timely vehicle speed, in m / min.

6. The flavoring production control method for cigarettes according to claim 4, characterized in that, Set the compressed air pressure according to the following empirical formula based on the amount of fragrance to be added: ； Where: Fi is the compressed air pressure when a certain fragrance is applied, in MPa; F is the assumed compressed air pressure, in MPa; G is the assumed amount of fragrance added, in g; G i The actual amount of a certain spice added.

7. The method for flavoring production control of cigarettes according to claim 1, characterized in that, After setting several key parameters on the control panel, the process also includes weight calibration, specifically: Zero point calibration: Place the empty fragrance canister on the weighing module and click "Zero Point Mark"; Full point calibration: Fill the fragrance container with the set weight of liquid, enter the liquid weight in "Full point weight", and then click "Full point mark".

8. The method for flavoring production control of cigarettes according to claim 1, characterized in that, The spice feeding is controlled based on several key parameters, including: Automatic feeding before production: The fragrance is transported from the storage tank to the fragrance tank by a pneumatic diaphragm pump. When the weight of the fragrance in the fragrance buffer tank reaches the high level, the system automatically stops feeding. Automatic feeding during production: When the spice level is detected to be below the low level, the system automatically feeds the spice; when the level reaches the high level, the system automatically stops feeding the spice. Once automatic feeding is complete, metering restarts, and the flow rate is monitored and compensated using a weight reduction method.

9. The method for flavoring production control of cigarettes according to claim 1, characterized in that, Based on the received linkage signal, multiple valves are controlled to open, applying fragrance to the surface of the sheet, including: When the fragrance system receives the start-up linkage signal, the electric shut-off valve, electric reversing valve, gear pump, back pressure valve and electric reversing valve installed on the fragrance pipeline open, and the atomized fragrance compressed air pipeline opens to atomize the fragrance and apply the fragrance to the surface of the sheet. During atomization, the fragrance condensed on the inner surface of the fragrance chamber is drawn to the return port by gravity and then recovered to the residual liquid tank through the recovery pipeline.

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