Method for enhancing aroma of tobacco leaves by adopting plant perfume and application of method

Abstract

The invention provides a method for enhancing aroma of tobacco leaves by adopting plant spices and application of the method. The preparation method comprises the following steps: (1) shredding the tobacco leaves and then carrying out vacuum moisture regaining; (2) mixing the tobacco leaves treated in the step (1) with plant spices; (3) heating and humidifying the tobacco leaves treated in the step (2), drying and standing; and (4) opening the tobacco leaves treated in the step (3), and winnowing to obtain the tobacco leaves. According to the method, in the tobacco shred drying process, the tobacco shreds and the plant perfume are mixed and parched, so that exogenous fragrance is adsorbed and transferred into the tobacco shreds, then fragrant materials are screened out, the tobacco shreds are endowed with more uniform and more specific characteristic fragrance, and therefore the traditional fragrance endowing mode of bead blasting, fragrance line endowing and functional particle endowing is replaced.

Description

Technical Field

[0001] The invention belongs to the technical field of tobacco flavorings, and in particular relates to a method for enhancing the flavor of tobacco leaves by using plant flavorings and an application thereof. Background Art

[0002] As consumers pay more and more attention to health, "reducing tar and reducing harm" has become an inevitable trend in the development of the tobacco industry, and the market for low-tar cigarette products has gradually expanded. But at the same time, the aroma and taste of cigarettes have declined, and increasing the aroma has become increasingly important, especially for my country's tobacco industry, where cigarettes account for more than 95%.

[0003] At present, the tobacco cigarette processing technology uses traditional blended fragrance liquid for fragrance in the flavoring process. The fragrance is carried out after the tobacco leaves are dried. The temperature of the tobacco is about 20°C during fragrance addition, and the fragrance liquid adheres to the surface of the tobacco and is slowly absorbed and penetrated into the tobacco.

[0004] CN113995166A provides a tobacco shred and a preparation method, a smoking matrix, and a heat-not-burn tobacco product. The tobacco shred preparation method comprises: loosening and rehydrating the raw tobacco sheets, wherein the hot air temperature for loosening and rehydrating is 45-80°C, and the moisture content of the tobacco sheets is adjusted to 33-37wt%; drying, wherein the hot air temperature is 90-130°C, and a dried tobacco sheet with a moisture content of 4-7wt% is obtained; and water-recovering treatment is performed on the dried tobacco sheets, and the moisture content of the dried tobacco sheets is adjusted to 11 ~14wt%; adding material to adjust the atomizer content in the tobacco sheet to 17~30wt%; cutting the tobacco sheet after adding material to obtain tobacco shreds; expanding the tobacco shreds to adjust the moisture content of the tobacco shreds to 13~16wt%; drying the product of the previous step, with the hot air temperature of 90~150℃, to obtain tobacco shreds with a moisture content of 1~6wt%; adding flavor to the dried tobacco shreds, with the ambient temperature of 10~35℃ and the ambient humidity of 35~50RH%. The tobacco shreds prepared by the method have increased the roasted sweet aroma of tobacco and improved the smoking taste.

[0005] CN103238920A provides a method for preparing flavored and tar-reduced tobacco shreds. Burley tobacco and flue-cured tobacco sheets are mixed evenly in a certain proportion, cut into tobacco shreds on a shredder, and then humidified by adding materials in a moistening machine. In an HDT hot air duct, the moisture content of the tobacco shreds is controlled within the process requirements by using working hot air with stable temperature, and then the tobacco shreds are cooled and flavored before being packed and stored, thereby producing finished tobacco shreds suitable for low-tar cigarettes.

[0006] However, the aroma distribution of tobacco after flavoring in the above method is not uniform, and as the storage time of cigarettes increases, the aroma of cigarettes is greatly weakened, resulting in consumers' physiological feelings when smoking cigarettes being unsatisfied. Therefore, it is urgent to develop a method that can both improve the comfort of tobacco and maintain the aroma for a long time, so as to better improve the sensory quality of cigarettes. Summary of the invention

[0007] In view of the deficiencies in the prior art, the purpose of the present invention is to provide a method for enhancing the flavor of tobacco leaves by using plant spices and its application, and the method is prepared.

[0008] In order to achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0009] In a first aspect, the present invention provides a method for flavoring tobacco leaves using plant spices, the preparation method comprising:

[0010] (1) Cutting tobacco leaves into shreds and subjecting them to vacuum conditioning treatment;

[0011] (2) mixing the tobacco leaves treated in step (1) with plant flavorings;

[0012] (3) subjecting the tobacco leaves treated in step (2) to a heating and humidifying treatment, and then drying and allowing to stand;

[0013] (4) The tobacco leaves processed in step (3) are air-selected and then packed and stored to obtain the tobacco leaves.

[0014] The method of the present invention mixes and roasts tobacco shreds with plant spices during the leaf drying process, so that exogenous aromas are adsorbed and transferred to the tobacco shreds, and then the aroma materials are screened out to give the tobacco shreds a more uniform and distinctive characteristic aroma, thereby replacing the traditional "aromatherapy" methods such as "bursting beads", "fragrant threads" and "functional particles". The tobacco leaves processed by the method of the present invention can effectively increase the aroma components without changing the original quality of the tobacco leaves, and the aroma is retained for a longer time, thereby better improving the smoke quality, and improving the smoke inducibility and oral aftertaste. In addition, the method of the present invention has simple steps, low cost, and is easy to promote and use.

[0015] Preferably, the tobacco leaves include any one of Yunnan tobacco leaves, Sichuan tobacco leaves or Henan tobacco leaves, or a combination of at least two of them.

[0016] Preferably, the plant flavor includes any one of coffee powder, rose powder or osmanthus powder, or a combination of at least two of them.

[0017] Preferably, the plant flavor comprises a combination of coffee powder, rose powder and osmanthus powder.

[0018] The present invention has determined through a large number of experiments that the plant fragrance obtained by combining coffee powder, rose pollen and osmanthus powder can better improve the aroma components in tobacco leaves, better improve the comfort of tobacco shreds, enrich the aroma, and improve the smoking quality of cigarettes.

[0019] Preferably, the mass ratio of the coffee powder, rose powder and osmanthus powder is (1-2):(0.5-1.5):(0.5-1.5).

[0020] Where "1-2" can be 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8 or 1.9, etc.;

[0021] The first "0.5-1.5" can be 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3 or 1.4, etc.;

[0022] The second "0.5-1.5" can be 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3 or 1.4, etc.

[0023] Preferably, the temperature during vacuum rehumidification in step (1) is 40-50°C, for example, it can be 41°C, 42°C, 43°C, 44°C, 45°C, 46°C, 47°C, 48°C or 49°C.

[0024] Preferably, the moisture content of the tobacco leaves after the vacuum conditioning in step (1) is 10-15%, for example, it can be 10%, 11%, 12%, 13%, 14% or 15%.

[0025] Preferably, the mass ratio of the plant flavoring to the tobacco leaf in step (2) is 1:(15-25), for example, it can be 1:16, 1:17, 1:18, 1:19, 1:20, 1:21, 1:22, 1:23 or 1:24, etc.

[0026] Preferably, the plant flavoring in step (2) is added in batches, with each addition amount being 10%-20% of the total amount, for example, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19% or 20%, etc.

[0027] Preferably, the heating and humidification in step (3) is carried out in a HT rehumidification system.

[0028] Preferably, the steam pressure of the HT rehumidification system is 1.7-2.5 bar, for example, it can be 1.8 bar, 1.9 bar, 2 bar, 2.1 bar, 2.2 bar, 2.3 bar or 2.4 bar, etc.

[0029] Preferably, the temperature of the tobacco leaves after heating and humidifying in step (3) is 70-80°C, for example, it can be 71°C, 72°C, 73°C, 74°C, 75°C, 76°C, 77°C, 78°C or 79°C.

[0030] Preferably, the moisture content of the tobacco leaves after heating and humidifying in step (3) is 25-30%, for example, it can be 25%, 26%, 27%, 28%, 29% or 30%.

[0031] Preferably, the drying in step (3) is carried out in a drum dryer.

[0032] Preferably, the drum wall temperature of the drum dryer is 120-140°C, for example, it may be 122°C, 124°C, 16°C, 128°C, 130°C, 132°C, 134°C, 136°C or 138°C.

[0033] Preferably, the moisture content of the tobacco leaves after drying in step (3) is 5-15%, for example, it can be 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13% or 14%, etc.

[0034] Preferably, the standing time in step (3) is 1.5-3 h, for example, it can be 1.6 h, 1.7 h, 1.8 h, 1.9 h, 2 h, 2.1 h, 2.2 h, 2.3 h, 2.4 h, 2.5 h, 2.6 h, 2.7 h, 2.8 h or 2.9 h, etc.

[0035] Preferably, the air selection in step (4) is to remove plant flavors.

[0036] Preferably, the storage temperature in step (4) is 20-30°C, for example, it can be 21°C, 22°C, 23°C, 24°C, 25°C, 26°C, 27°C, 28°C or 29°C.

[0037] In a second aspect, the present invention provides an enhanced tobacco leaf, wherein the enhanced tobacco shreds are prepared by the method for enhancing the flavor of tobacco leaves by using plant flavorings as described in the first aspect.

[0038] Compared with the prior art, the present invention has the following beneficial effects:

[0039] 1. The method of the present invention mixes and roasts the tobacco shreds with plant spices during the leaf drying process, so that the exogenous aroma is adsorbed and transferred to the tobacco shreds, and then the aroma materials are screened out to give the tobacco shreds a more uniform and distinctive characteristic aroma, thereby replacing the traditional "aroma-giving" method of "bursting beads", "fragrant threads" and "functional particles".

[0040] 2. The tobacco leaves processed by the method of the present invention can effectively increase the flavor components without changing the original quality of the tobacco leaves, and the flavor is maintained for a longer time, thereby better improving the quality of the smoke, and improving the smoke inducibility and oral aftertaste.

[0041] 3. The method of the present invention has simple steps, low cost and is easy to promote and use. DETAILED DESCRIPTION

[0042] In order to further explain the technical means and effects adopted by the present invention, the technical solution of the present invention is further described below in conjunction with the preferred embodiments of the present invention, but the present invention is not limited to the scope of the embodiments.

[0043] The tobacco leaves used in the embodiments of the present invention are Yunnan tobacco leaves, and other materials can be used as long as they are purchased from regular dealers.

[0044] Example 1

[0045] This embodiment provides a method for enhancing the flavor of tobacco leaves by using plant flavorings, the method comprising:

[0046] (1) Cutting tobacco leaves into shreds and subjecting them to vacuum conditioning treatment at 45° C., wherein the moisture content of the tobacco leaves after the treatment is 12%;

[0047] (2) mixing 20 portions of tobacco leaves treated in step (1) with 1 portion of plant flavoring, wherein the plant flavoring is added in 6 equal portions, and the plant flavoring is a combination of coffee powder, rose powder, and osmanthus powder in a mass ratio of 3:2:2;

[0048] (3) subjecting the tobacco leaves treated in step (2) to a heating and humidifying treatment in a HT rehumidification system, wherein the steam pressure of the HT rehumidification system is 2 bar, the temperature is 75° C., and the moisture content of the treated tobacco leaves is 28%;

[0049] (4) drying the tobacco leaves treated in step (3) in a drum dryer, wherein the drum wall temperature of the drum dryer is 130° C., the moisture content of the treated tobacco leaves is 10%, and then the dried tobacco leaves are left to stand for 2.5 hours;

[0050] (5) The tobacco leaves treated in step (4) are subjected to air selection to remove plant flavorings, and are packed and stored at 25° C. to obtain the tobacco leaves.

[0051] Example 2

[0052] This embodiment provides a method for enhancing the flavor of tobacco leaves by using plant flavorings, the method comprising:

[0053] (1) Cutting tobacco leaves into shreds and subjecting them to a vacuum conditioning treatment at 50° C., wherein the moisture content of the tobacco leaves after the treatment is 15%;

[0054] (2) mixing 25 portions of tobacco leaves treated in step (1) with 1 portion of plant flavoring, wherein the plant flavoring is added in 5 equal portions, and the plant flavoring is a combination of coffee powder, rose powder, and osmanthus powder in a mass ratio of 2:1:3;

[0055] (3) subjecting the tobacco leaves treated in step (2) to a heating and humidifying treatment in a HT rehumidification system, wherein the steam pressure of the HT rehumidification system is 1.7 bar, the temperature is 80° C., and the moisture content of the treated tobacco leaves is 25%;

[0056] (4) drying the tobacco leaves treated in step (3) in a drum dryer, wherein the drum wall temperature of the drum dryer is 120° C., the moisture content of the treated tobacco leaves is 5%, and then the dried tobacco leaves are left to stand for 1.5 hours;

[0057] (5) The tobacco leaves treated in step (4) are subjected to air selection to remove plant flavorings, and are packed and stored at 30° C. to obtain the tobacco leaves.

[0058] Example 3

[0059] This embodiment provides a method for enhancing the flavor of tobacco leaves by using plant flavorings, the method comprising:

[0060] (1) Cutting tobacco leaves into shreds and subjecting them to a vacuum conditioning treatment at 40° C., wherein the moisture content of the tobacco leaves after the treatment is 10%;

[0061] (2) mixing 15 portions of tobacco leaves treated in step (1) with 1 portion of plant flavoring, wherein the plant flavoring is added in 10 equal portions, and the plant flavoring is a combination of coffee powder, rose powder, and osmanthus powder in a mass ratio of 4:3:1;

[0062] (3) subjecting the tobacco leaves treated in step (2) to a heating and humidifying treatment in a HT rehumidification system, wherein the steam pressure of the HT rehumidification system is 2.5 bar, the temperature is 70° C., and the moisture content of the treated tobacco leaves is 30%;

[0063] (4) drying the tobacco leaves treated in step (3) in a drum dryer, wherein the drum wall temperature of the drum dryer is 140° C., the moisture content of the treated tobacco leaves is 15%, and then the dried tobacco leaves are left to stand for 3 hours;

[0064] (5) The tobacco leaves treated in step (4) are subjected to air selection to remove plant flavorings, and are packed and stored at 20° C. to obtain the tobacco leaves.

[0065] Example 4

[0066] This embodiment provides a method for enhancing the flavor of tobacco leaves by using plant flavors. The method is different from that in Embodiment 1 only in that the plant flavor is a combination of coffee powder and rose pollen in a mass ratio of 3:2, and the amount of plant flavor added is kept unchanged. The remaining steps are consistent with those in Embodiment 1.

[0067] Example 5

[0068] This embodiment provides a method for enhancing the flavor of tobacco leaves by using plant flavors. The method is different from that in Embodiment 1 only in that the plant flavor is a combination of coffee powder and osmanthus powder in a mass ratio of 3:2, and the amount of plant flavor added is kept unchanged. The remaining steps are consistent with those in Embodiment 1.

[0069] Example 6

[0070] This embodiment provides a method for enhancing the flavor of tobacco leaves by using plant flavors. The method is different from that in Embodiment 1 only in that the plant flavor is a combination of rose pollen and osmanthus powder in a mass ratio of 1:1, and the amount of plant flavor added is kept unchanged. The remaining steps are consistent with those in Embodiment 1.

[0071] Example 7

[0072] This embodiment provides a method for enhancing the flavor of tobacco leaves by using plant flavorings. The method is different from that in Embodiment 1 only in that the plant flavoring is coffee powder, and the amount of the plant flavoring added is kept unchanged. The remaining steps are consistent with those in Embodiment 1.

[0073] Example 8

[0074] This embodiment provides a method for enhancing the flavor of tobacco leaves by using plant flavors. The method differs from that in Embodiment 1 only in that the plant flavor is a combination of sweet orange peel, chamomile powder and lotus powder in a mass ratio of 1:1:1, and the amount of plant flavor added is kept unchanged, and the remaining steps are consistent with those in Embodiment 1.

[0075] Example 9

[0076] This embodiment provides a method for enhancing the flavor of tobacco leaves by using plant flavorings. The method is different from that in Embodiment 1 only in that the mass ratio of plant flavorings to tobacco leaves in step (2) is 1:35, and the remaining steps are consistent with those in Embodiment 1.

[0077] Example 10

[0078] This embodiment provides a method for enhancing the flavor of tobacco leaves by using plant flavorings. The method is different from that in Embodiment 1 only in that the mass ratio of plant flavorings to tobacco leaves in step (2) is 1:5, and the remaining steps are consistent with those in Embodiment 1.

[0079] Embodiment 11

[0080] This embodiment provides a method for enhancing the flavor of tobacco leaves by using plant flavorings. The method is different from that of Embodiment 1 only in that the moisture content of the tobacco leaves after heating and humidification in step (3) is 20%, and the remaining steps are consistent with those of Embodiment 1.

[0081] Example 12

[0082] This embodiment provides a method for enhancing the flavor of tobacco leaves by using plant flavorings. The method is different from that of Embodiment 1 only in that the moisture content of the tobacco leaves after heating and humidification in step (3) is 40%, and the remaining steps are consistent with those of Embodiment 1.

[0083] Comparative Example 1

[0084] This comparative example provides a method for enhancing the flavor of tobacco leaves by using plant flavorings, the method comprising:

[0085] (1) Cutting tobacco leaves into shreds and subjecting them to vacuum conditioning treatment at 45° C., wherein the moisture content of the tobacco leaves after the treatment is 12%;

[0086] (2) mixing 20 portions of tobacco leaves treated in step (1) with 1 portion of plant flavoring, wherein the plant flavoring is added in 6 equal portions, and the plant flavoring is a combination of coffee powder, rose powder, and osmanthus powder in a mass ratio of 3:2:2;

[0087] (3) drying the tobacco leaves treated in step (2) in a drum dryer, wherein the drum wall temperature of the drum dryer is 130° C., the moisture content of the treated tobacco leaves is 10%, and then the dried tobacco leaves are left to stand for 2.5 hours;

[0088] (4) The tobacco leaves treated in step (3) are subjected to air selection to remove plant flavorings, and the tobacco leaves are packed and stored at 25° C. to obtain the tobacco leaves.

[0089] Comparative Example 2

[0090] This comparative example provides a method for enhancing the flavor of tobacco leaves by using plant flavorings, the method comprising:

[0091] (1) shredding tobacco leaves, then mixing 20 parts of tobacco leaves with 1 part of plant flavoring, wherein the plant flavoring is added in 6 equal portions, and the plant flavoring is a combination of coffee powder, rose powder, and osmanthus powder in a mass ratio of 3:2:2;

[0092] (2) subjecting the tobacco leaves treated in step (1) to a heating and humidifying treatment in a HT rehumidification system, wherein the steam pressure of the HT rehumidification system is 2 bar, the temperature is 75° C., and the moisture content of the treated tobacco leaves is 28%;

[0093] (3) drying the tobacco leaves treated in step (2) in a drum dryer, wherein the drum wall temperature of the drum dryer is 130° C., the moisture content of the treated tobacco leaves is 10%, and then the dried tobacco leaves are left to stand for 2.5 hours;

[0094] (4) The tobacco leaves treated in step (3) are subjected to air selection to remove plant flavorings, and the tobacco leaves are packed and stored at 25° C. to obtain the tobacco leaves.

[0095] Comparative Example 3

[0096] This comparative example provides a method for enhancing the flavor of tobacco leaves by using plant flavorings, the method comprising:

[0097] (1) Cutting tobacco leaves into shreds and subjecting them to vacuum conditioning treatment at 45° C., wherein the moisture content of the tobacco leaves after the treatment is 12%;

[0098] (2) subjecting the tobacco leaves treated in step (1) to a heating and humidifying treatment in a HT rehumidification system, wherein the steam pressure of the HT rehumidification system is 2 bar, the temperature is 75° C., and the moisture content of the treated tobacco leaves is 28%;

[0099] (3) drying the tobacco leaves treated in step (2) in a drum dryer, wherein the drum dryer wall temperature is 130° C. and the moisture content of the treated tobacco leaves is 10%;

[0100] (4) mixing 20 portions of tobacco leaves treated in step (3) with 1 portion of plant flavoring, stirring for 5 hours, and then standing for 5 hours; the plant flavoring was added in 6 equal portions, and the plant flavoring was a combination of coffee powder, rose powder, and osmanthus powder in a mass ratio of 3:2:2;

[0101] (5) The tobacco leaves treated in step (4) are subjected to air selection to remove plant flavorings, and are packed and stored at 25° C. to obtain the tobacco leaves.

[0102] Comparative Example 4

[0103] This comparative example provides a method for enhancing the flavor of tobacco leaves by using plant flavorings, the method comprising:

[0104] (1) Cutting tobacco leaves into shreds and subjecting them to vacuum conditioning treatment at 45° C., wherein the moisture content of the tobacco leaves after the treatment is 12%;

[0105] (2) subjecting the tobacco leaves treated in step (1) to a heating and humidifying treatment in a HT rehumidification system, wherein the steam pressure of the HT rehumidification system is 2 bar, the temperature is 75° C., and the moisture content of the treated tobacco leaves is 28%;

[0106] (3) mixing 20 portions of tobacco leaves treated in step (2) with 1 portion of plant flavoring, wherein the plant flavoring is added in 6 equal portions, and the plant flavoring is a combination of coffee powder, rose powder, and osmanthus powder in a mass ratio of 3:2:2;

[0107] (4) drying the tobacco leaves treated in step (3) in a drum dryer, wherein the drum wall temperature of the drum dryer is 130° C., the moisture content of the treated tobacco leaves is 10%, and then the dried tobacco leaves are left to stand for 2.5 hours;

[0108] (5) The tobacco leaves treated in step (4) are subjected to air selection to remove plant flavorings, and are packed and stored at 25° C. to obtain the tobacco leaves.

[0109] Comparative Example 5

[0110] This comparative example provides a method for enhancing the flavor of tobacco leaves by using plant flavorings, the method comprising:

[0111] (1) Cutting tobacco leaves into shreds and subjecting them to vacuum conditioning treatment at 45° C., wherein the moisture content of the tobacco leaves after the treatment is 12%;

[0112] (2) subjecting the tobacco leaves treated in step (1) to a heating and humidifying treatment in a HT rehumidification system, wherein the steam pressure of the HT rehumidification system is 2 bar, the temperature is 75° C., and the moisture content of the treated tobacco leaves is 28%;

[0113] (3) drying the tobacco leaves treated in step (2) in a drum dryer, wherein the drum wall temperature of the drum dryer is 130° C., the moisture content of the treated tobacco leaves is 10%, and then the dried tobacco leaves are left to stand for 2.5 hours;

[0114] (4) The tobacco leaves treated in step (3) are subjected to air selection to remove plant flavorings, and the tobacco leaves are packed and stored at 25° C. to obtain the tobacco leaves.

[0115] Test Example 1

[0116] The original tobacco leaves, tobacco leaves obtained in Examples 1-12 and Comparative Examples 1-5 were taken to measure the aroma components according to the following method. The method is as follows:

[0117] Weigh 2 g of sample, accurate to 0.1 mg, measure each sample twice in parallel, add 300 μL D3-phenylethyl acetate internal standard solution (2 mg / mL) and 15 mL ethanol, ultrasonically extract for 10 minutes, let stand for 24 hours, ultrasonically extract for another 10 minutes, let stand for 10 minutes, pass through a 0.45 μm organic filter membrane, and perform GC-MS determination.

[0118] GC-MS conditions: DB-WAXetr (60mx 250μm x 0.25μm) chromatographic column, initial temperature 40℃, retention 2min; rise to 160℃ at 5℃ / min, retention 8min; then rise to 260℃ at 5℃ / min, retention 46min. Injection port temperature 260℃; injection volume 1.5μL; carrier gas helium, constant flow mode, 1.5mL / min; non-split injection; solvent delay 20min; transfer line temperature 260℃; ionization mode EI; ion source temperature 250℃; ionization energy 70eV; quadrupole temperature 150℃; scanning mode Scan. The results are shown in Table 1.

[0119] Table 1 Detection results of flavor components of different samples (μg / g)

[0120]

[0121] As can be seen from Table 1, the method of the present application can effectively increase the flavor components in tobacco leaves, and the results are as follows:

[0122] The content of 4-hydroxy-2,5-dimethyl-3(2H) furanone, a typical burnt sweet aroma characteristic component, in the tobacco leaves obtained in Examples 1-3 was 18.35-18.96 μg / g; the content of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, a sweet aroma characteristic component, was 500.27-501.96 μg / g; the content of 5-hydroxymethylfurfural, an important aroma substance in tobacco, was 2259.16-2261.25 μg / g, and the content of ionol was 49.65-50.21 μg / g; the content of palmitic acid, a main higher fatty acid that improves smoke comfort, was 346.98-348.48 μg / g, The content of other ester substances, methyl palmitate, was 47.93-48.89 μg / g. Compared with the original tobacco leaves, the content of 4-hydroxy-2,5-dimethyl-3(2H)furanone, a typical component of sweet aroma, increased by more than 25%; the content of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, a characteristic component of sweet aroma, increased by more than 12%; the content of 5-hydroxymethylfurfural, an important aroma substance in tobacco, increased by more than 23%, and the content of ionol increased by more than 35%; the content of palmitic acid, a main higher fatty acid that improves smoke comfort, increased by more than 60%, and the content of methyl palmitate, another ester substance, increased by more than 25%.

[0123] In Examples 4-8, when the plant flavor is not the combination of coffee powder, rose pollen and osmanthus powder selected by the present invention, the content of 4-hydroxy-2,5-dimethyl-3(2H) furanone, a typical burnt sweet aroma characteristic component, in the final obtained tobacco leaves is 15.98-17.22 μg / g; the content of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, a sweet aroma characteristic component, is 456.45-482.06 μg / g; the content of 5-hydroxymethylfurfural, an important aroma substance in tobacco, is 1.37-1.80 μg / g. The content of palmitic acid, a main higher fatty acid for improving smoke comfort, is 320.71-331.27 μg / g, and the content of methyl palmitate, another ester substance, is 42.44-43.78 μg / g. Compared with Example 1, the aroma components in the tobacco leaves are all reduced. It can be seen that the type of plant flavoring in the method of the present invention will affect the aroma content and quality of the final tobacco leaves.

[0124] In Examples 9 and 10, when the mass ratio of plant flavor to tobacco leaves is not within the range of the present invention, the content of 4-hydroxy-2,5-dimethyl-3(2H) furanone, a typical burnt sweet aroma characteristic component, in the final obtained tobacco leaves is 15.33-16.02 μg / g; the content of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, a sweet aroma characteristic component, is 451.66-460.03 μg / g; the content of 5-hydroxymethylfurfural, an important aroma substance in tobacco, is 2086. 78-2201.73 μg / g, and ionol content is 43.06-44.61 μg / g; the content of palmitic acid, the main higher fatty acid for improving smoke comfort, is 321.36-328.55 μg / g, and the content of methyl palmitate, another ester substance, is 42.88-43.49 μg / g. Compared with Example 1, the aroma components in the tobacco leaves are also reduced. It can be seen that the mass ratio of plant flavors to tobacco leaves in the method of the present invention is also a factor affecting the aroma content and quality of the final tobacco leaves.

[0125] In Examples 11 and 12, when the moisture content of the tobacco leaves after heating and humidification is too high or too low, the content of 4-hydroxy-2,5-dimethyl-3(2H)furanone, a typical burnt sweet aroma characteristic component, in the final obtained tobacco leaves is 15.21-16.35 μg / g; the content of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, a sweet aroma characteristic component, is 450.23-456.81 μg / g; the content of 5-hydroxymethylfurfural, an important aroma substance in tobacco, is 2076.62-210 2.31μg / g, ionol content is 43.19-44.06μg / g; the content of palmitic acid, the main higher fatty acid for improving smoke comfort, is 327.63-329.62μg / g, and the content of methyl palmitate, another ester substance, is 44.25-44.85μg / g. Compared with Example 1, the aroma components in the tobacco leaves are also reduced, which will also lead to the aroma content of the tobacco leaves. This is because when the moisture content of the tobacco leaves is within the range defined by the present invention, the aroma of the tobacco leaves and the plant spices can be better combined;

[0126] It can be seen from Comparative Examples 1 and 2 that when there is no vacuum rehumidification or heating and humidification step, the moisture content of the tobacco leaves will be too low, and the spices and tobacco leaves cannot be fully mixed, so the increase in the flavor components of the tobacco leaves is also poor;

[0127] It can be seen from Comparative Examples 3 and 4 that the steps of the method need to be performed in sequence and the order cannot be reversed. The steps must be efficiently matched and synergistically enhanced to better improve the aroma content of the final tobacco leaves.

[0128] Test Example 2

[0129] Organize 7 special tasters to perform sensory scoring on various indicators of tobacco leaves obtained by the methods described in Examples 1-12 of the present invention and Comparative Examples 1-5 according to the evaluation content and judging criteria in Table 2. The scoring criteria are shown in Table 2, and the scoring results are shown in Table 3 (the average value is taken for each group, and one decimal place is retained).

[0130] Table 2 Sensory index scoring scale

[0131]

[0132] Table 3 Sensory quality evaluation results of different samples

[0133]

[0134]

[0135] It can be seen from Table 3 that the tobacco leaves obtained by the method of the present invention have significantly improved aroma quality, aroma volume, softness and irritation.

[0136] The applicant declares that the present invention uses the above-mentioned embodiments to illustrate the method of using plant flavoring to enhance the flavor of tobacco leaves and its application, but the present invention is not limited to the above-mentioned embodiments, that is, it does not mean that the present invention must rely on the above-mentioned embodiments to be implemented. Those skilled in the art should understand that any improvement of the present invention, equivalent replacement of various raw materials of the product of the present invention, addition of auxiliary components, selection of specific methods, etc., all fall within the scope of protection and disclosure of the present invention.

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

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

Claims

1. A method for flavoring tobacco leaves using plant spices, characterized in that: The preparation method comprises: (1) Cutting tobacco leaves into shreds and subjecting them to vacuum conditioning treatment; (2) mixing the tobacco leaves treated in step (1) with plant flavorings; (3) subjecting the tobacco leaves treated in step (2) to a heating and humidifying treatment, and then drying and allowing to stand; (4) air-selecting the tobacco leaves treated in step (3) to obtain the tobacco leaves.

2. The method for flavoring tobacco leaves with plant spices as claimed in claim 1, characterized in that: The plant flavor includes any one of coffee powder, rose powder or osmanthus powder, or a combination of at least two of them; Preferably, the plant flavor comprises a combination of coffee powder, rose powder and osmanthus powder; Preferably, the mass ratio of the coffee powder, rose powder and osmanthus powder is (1-2):(0.5-1.5):(0.5-1.5).

3. The method for flavoring tobacco leaves with plant spices as claimed in claim 1 or 2, characterized in that: The temperature during vacuum rehumidification in step (1) is 40-50° C. Preferably, the moisture content of the tobacco leaves after vacuum conditioning in step (1) is 10-15%.

4. The method for flavoring tobacco leaves with plant flavorings according to any one of claims 1 to 3, characterized in that: The mass ratio of the plant flavor to the tobacco leaf in step (2) is 1:(15-25).

5. The method for flavoring tobacco leaves with plant flavorings according to any one of claims 1 to 4, characterized in that: The plant flavoring in step (2) is added in batches, with each addition amount being 10%-20% of the total amount.

6. The method for flavoring tobacco leaves with plant flavorings according to any one of claims 1 to 5, characterized in that: The heating and humidification in step (3) is carried out in a HT rehumidification system; Preferably, the steam pressure of the HT rehumidification system is 1.7-2.5 bar.

7. The method for flavoring tobacco leaves with plant flavorings according to any one of claims 1 to 6, characterized in that: After the heating and humidification in step (3), the temperature of the tobacco leaves is 70-80° C. Preferably, the moisture content of the tobacco leaves after heating and humidifying in step (3) is 25-30%.

8. The method for enhancing the flavor of tobacco leaves by using plant flavorings as claimed in any one of claims 1 to 7, characterized in that: The drying in step (3) is carried out in a drum dryer; Preferably, the drum wall temperature of the drum dryer is 120-140°C; Preferably, the moisture content of the tobacco leaves after drying in step (3) is 5-15%; Preferably, the standing time in step (3) is 1.5-3 hours.

9. The method for flavoring tobacco leaves with plant flavorings according to any one of claims 1 to 8, characterized in that: The air selection in step (4) is to remove plant spices; Preferably, the storage temperature in step (4) is 20-30°C.

10. A tobacco leaf with enhanced tobacco content, characterized in that: The enhanced tobacco shreds are prepared by the method for enhancing the flavor of tobacco leaves by using plant flavorings as described in any one of claims 1 to 9.

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