Method for flavoring tobacco leaves with plant flavorings and use thereof

Abstract

The application provides a method for flavoring tobacco leaves by using plant spices and application thereof, and the preparation method comprises the following steps: (1) after the tobacco leaves are cut, the tobacco leaves are subjected to vacuum moisture conditioning; (2) the tobacco leaves subjected to the treatment in the step (1) are mixed with plant spices; (3) the tobacco leaves subjected to the treatment in the step (2) are subjected to temperature and humidity increasing treatment, and then are dried and placed; (4) the tobacco leaves subjected to the treatment in the step (3) are subjected to winnowing after being taken out of the box, and the tobacco leaves are obtained. In the method, the tobacco shreds and the plant spices are mixed and roasted in the drying process of the tobacco shreds, so that the exogenous flavor is adsorbed and transferred to the tobacco shreds, then the flavoring materials are screened out, the tobacco shreds are endowed with more uniform and more characteristic characteristic flavor, and thus the traditional “flavoring” mode of “explosion beads”, “flavoring threads” and “functional particles” is replaced.

Description

Technical Field

[0001] This invention belongs to the field of tobacco flavoring technology, specifically relating to a method for enhancing the flavor of tobacco leaves using plant flavorings and its application. Background Technology

[0002] With consumers increasingly focused on health, "reducing tar and harm" has become an inevitable trend in the tobacco industry, and the market for low-tar cigarettes is gradually expanding. However, at the same time, the aroma and taste of cigarettes have declined, making the enhancement of flavor increasingly important, especially for my country's tobacco industry where cigarettes account for more than 95% of all cigarettes.

[0003] Currently, the flavoring process in tobacco cigarette manufacturing uses traditional blended flavoring liquids. Flavoring is done after the tobacco leaves are dried, and the temperature of the tobacco shreds is around 20°C during the flavoring process. The flavoring liquid is slowly absorbed and penetrates into the tobacco shreds by adhering to their surface.

[0004] CN113995166A provides a method for preparing shredded tobacco, a smoking matrix, and a heat-not-burn tobacco product. The method for preparing the shredded tobacco includes: loosening and rehydrating raw tobacco sheets at a hot air temperature of 45–80°C to adjust the moisture content of the tobacco sheets to 33–37 wt%; drying at a hot air temperature of 90–130°C to obtain dried tobacco sheets with a moisture content of 4–7 wt%; and rehydrating the dried tobacco sheets to adjust the moisture content of the dried tobacco sheets to 11%. The initial moisture content of the tobacco sheet was ~14wt%; it underwent a feeding process to adjust the atomizing agent content to 17-30wt%; the fed tobacco sheet was then shredded to obtain tobacco shreds; the tobacco shreds were expanded to adjust the moisture content to 13-16wt%; the product from the previous step was dried using hot air at 90-150℃ to obtain tobacco shreds with a moisture content of 1-6wt%; the dried tobacco shreds were then flavored at an ambient temperature of 10-35℃ and an ambient humidity of 35-50%RH. The tobacco shreds prepared using this method have an enhanced roasted sweet aroma, improving the smoking experience.

[0005] CN103238920A provides a method for preparing flavored and tar-reducing tobacco shreds. Burley tobacco and flue-cured tobacco leaves are mixed evenly in a certain proportion, cut into shreds on a shredder, and then humidified by a humidifier. In an HDT hot air duct, the moisture content of the tobacco shreds is controlled within the required process range using stable working hot air. After cooling and surface flavoring, the shreds are packaged and stored, thus producing finished tobacco shreds suitable for low-tar cigarettes.

[0006] However, the aroma distribution after adding flavor to the tobacco using the above methods is uneven, and the aroma weakens significantly with increasing cigarette storage time, resulting in unsatisfactory physiological experiences for consumers when smoking. Therefore, there is an urgent need to develop a method that can both improve the comfort of tobacco and maintain the aroma for a longer period, thereby better enhancing the sensory quality of cigarettes. Summary of the Invention

[0007] To address the shortcomings of existing technologies, the present invention aims to provide a method for enhancing the aroma of tobacco leaves using plant flavorings and its application, wherein the method yields the product.

[0008] To achieve this objective, the present invention adopts the following technical solution:

[0009] In a first aspect, the present invention provides a method for enhancing the aroma of tobacco leaves using plant-based flavorings, the preparation method comprising:

[0010] (1) After the tobacco leaves are shredded, they are vacuum rehydrated;

[0011] (2) Mix the tobacco leaves processed in step (1) with plant spices;

[0012] (3) The tobacco leaves processed in step (2) are subjected to heating and humidification treatment, then dried and left to stand;

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

[0014] The method of this invention involves mixing and roasting tobacco shreds with plant flavorings during the tobacco leaf drying process. This allows exogenous aromas to be adsorbed and transferred into the tobacco shreds. The flavoring materials are then sieved out, resulting in a more uniform and distinctive aroma in the tobacco shreds. This replaces traditional flavoring methods such as "flavoring beads," "flavoring threads," and "functional granules." Tobacco leaves processed using this method effectively increase aroma components without altering the original quality of the tobacco leaves, and the aroma lasts longer, thus improving the quality of the smoke and enhancing the smoke's inducibility and aftertaste. Furthermore, the method of this invention is simple, low-cost, and easy to promote and use.

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

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

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

[0018] This invention, through extensive experiments, has determined that the combination of coffee powder, rose powder, and osmanthus powder to obtain plant-based flavorings can better enhance the aroma components in tobacco leaves, improve the comfort of tobacco shreds, enrich the aroma, and improve the smoking quality of cigarettes.

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

[0020] "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℃, for example, it can be 41℃, 42℃, 43℃, 44℃, 45℃, 46℃, 47℃, 48℃ or 49℃, etc.

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

[0025] Preferably, the mass ratio of plant spices to tobacco leaves 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 fragrance 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%.

[0027] Preferably, the heating and humidification in step (3) is carried out in an 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℃, for example, it can be 71℃, 72℃, 73℃, 74℃, 75℃, 76℃, 77℃, 78℃ or 79℃, etc.

[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%, etc.

[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℃, for example, it can be 122℃, 124℃, 16℃, 128℃, 130℃, 132℃, 134℃, 136℃ or 138℃, etc.

[0033] Preferably, the moisture content of the dried tobacco leaves 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 settling time in step (3) is 1.5-3 hours, for example, it can be 1.6 hours, 1.7 hours, 1.8 hours, 1.9 hours, 2 hours, 2.1 hours, 2.2 hours, 2.3 hours, 2.4 hours, 2.5 hours, 2.6 hours, 2.7 hours, 2.8 hours or 2.9 hours.

[0035] Preferably, the air separation in step (4) is for removing plant fragrances.

[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] Secondly, the present invention provides a tobacco leaf flavoring, wherein the tobacco leaf flavoring is prepared by the method of flavoring tobacco leaves with 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 involves mixing and roasting tobacco shreds with plant flavorings during the leaf drying process, so that exogenous aromas are adsorbed and transferred to the tobacco shreds. Then, the flavoring materials are sieved out, so that the tobacco shreds are endowed with a more uniform and distinctive characteristic aroma, thereby replacing the traditional "fragrance-enhancing" methods such as "flavor beads", "fragrance threads" and "functional particles".

[0040] 2. 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 maintained for a longer time, thereby better improving the quality of the tobacco and improving the smoke induction and aftertaste.

[0041] 3. The method of the present invention is simple, inexpensive, and easy to promote and use. Detailed Implementation

[0042] To further illustrate the technical means and effects of the present invention, the following describes the technical solution of the present invention in conjunction with preferred embodiments of the present invention. However, the present invention is not limited to the scope of the embodiments.

[0043] The tobacco leaves used in this embodiment of the invention are Yunnan tobacco leaves, and other materials can be used as long as they are purchased from authorized distributors.

[0044] Example 1

[0045] This embodiment provides a method for enhancing the aroma of tobacco leaves using plant-based flavorings. The method includes:

[0046] (1) After the tobacco leaves are shredded, they are vacuum rehumidified at 45°C. The moisture content of the tobacco leaves after the treatment is 12%.

[0047] (2) Mix 20 parts of tobacco leaves processed in step (1) with 1 part of plant flavoring. The plant flavoring is added in 6 portions. The plant flavoring is a combination of coffee powder, rose powder and osmanthus powder in a mass ratio of 3:2:2.

[0048] (3) The tobacco leaves after step (2) are heated and humidified in the HT rehumidification system. 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) The tobacco leaves processed in step (3) are dried in a drum dryer. The temperature of the drum dryer wall is 130°C and the moisture content of the processed tobacco leaves is 10%. Then the dried tobacco leaves are left to stand for 2.5 hours.

[0050] (5) The tobacco leaves processed in step (4) are air-separated to remove plant fragrances, and then stored at 25°C after being packed to obtain the tobacco leaves.

[0051] Example 2

[0052] This embodiment provides a method for enhancing the aroma of tobacco leaves using plant-based flavorings. The method includes:

[0053] (1) After the tobacco leaves are shredded, they are vacuum rehumidified at 50°C. The moisture content of the tobacco leaves after the treatment is 15%.

[0054] (2) Mix 25 parts of tobacco leaves processed in step (1) with 1 part of plant flavoring. The plant flavoring is added in 5 portions. The plant flavoring is a combination of coffee powder, rose powder and osmanthus powder in a mass ratio of 2:1:3.

[0055] (3) The tobacco leaves after step (2) are heated and humidified in the HT rehumidification system. 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) The tobacco leaves processed in step (3) are dried in a drum dryer. The temperature of the drum dryer wall is 120°C and the moisture content of the processed tobacco leaves is 5%. Then the dried tobacco leaves are left to stand for 1.5 hours.

[0057] (5) The tobacco leaves processed in step (4) are air-separated to remove plant fragrances, and then stored at 30°C after being packed to obtain the tobacco leaves.

[0058] Example 3

[0059] This embodiment provides a method for enhancing the aroma of tobacco leaves using plant-based flavorings. The method includes:

[0060] (1) After the tobacco leaves are shredded, they are vacuum rehumidified at 40°C. The moisture content of the tobacco leaves after the treatment is 10%.

[0061] (2) Mix 15 parts of tobacco leaves processed in step (1) with 1 part of plant flavoring. The plant flavoring is added in 10 portions. The plant flavoring is a combination of coffee powder, rose powder and osmanthus powder in a mass ratio of 4:3:1.

[0062] (3) The tobacco leaves after step (2) are heated and humidified in the HT rehumidification system. 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) The tobacco leaves processed in step (3) are dried in a drum dryer. The temperature of the drum dryer wall is 140°C and the moisture content of the processed tobacco leaves is 15%. Then the dried tobacco leaves are left to stand for 3 hours.

[0064] (5) The tobacco leaves processed in step (4) are air-separated to remove plant fragrances, and then stored at 20°C after being packed to obtain the tobacco leaves.

[0065] Example 4

[0066] This embodiment provides a method for enhancing the aroma of tobacco leaves using plant flavorings. The only difference between this method and Embodiment 1 is that the plant flavorings are a combination of coffee powder and rose pollen in a mass ratio of 3:2, and the amount of plant flavorings added remains unchanged. The remaining steps are the same as in Embodiment 1.

[0067] Example 5

[0068] This embodiment provides a method for enhancing the aroma of tobacco leaves using plant flavorings. The only difference between this method and Embodiment 1 is that the plant flavorings are a combination of coffee powder and osmanthus powder in a mass ratio of 3:2, and the amount of plant flavorings added remains unchanged. The remaining steps are the same as in Embodiment 1.

[0069] Example 6

[0070] This embodiment provides a method for enhancing the aroma of tobacco leaves using plant fragrances. The only difference between this method and Embodiment 1 is that the plant fragrance is a combination of rose pollen and osmanthus pollen in a mass ratio of 1:1, and the amount of plant fragrance added remains unchanged. The remaining steps are the same as in Embodiment 1.

[0071] Example 7

[0072] This embodiment provides a method for enhancing the aroma of tobacco leaves using plant flavorings. The only difference between this method and Embodiment 1 is that the plant flavoring is coffee powder, and the amount of plant flavoring added remains unchanged. The remaining steps are the same as in Embodiment 1.

[0073] Example 8

[0074] This embodiment provides a method for enhancing the aroma of tobacco leaves using plant flavorings. The only difference between this method and Embodiment 1 is that the plant flavorings are a combination of sweet orange peel, chamomile powder, and lotus powder in a mass ratio of 1:1:1, and the amount of plant flavorings added remains unchanged. The remaining steps are the same as in Embodiment 1.

[0075] Example 9

[0076] This embodiment provides a method for enhancing the aroma of tobacco leaves using plant flavorings. The only difference between this method and Embodiment 1 is that the mass ratio of plant flavorings to tobacco leaves in step (2) is 1:35, and the remaining steps are the same as in Embodiment 1.

[0077] Example 10

[0078] This embodiment provides a method for enhancing the aroma of tobacco leaves using plant flavorings. The only difference between this method and Embodiment 1 is that the mass ratio of plant flavorings to tobacco leaves in step (2) is 1:5, while the remaining steps are the same as in Embodiment 1.

[0079] Example 11

[0080] This embodiment provides a method for enhancing the aroma of tobacco leaves using plant fragrances. The only difference between this method and Embodiment 1 is that the moisture content of the tobacco leaves after heating and humidifying in step (3) is 20%, while the remaining steps are the same as in Embodiment 1.

[0081] Example 12

[0082] This embodiment provides a method for enhancing the aroma of tobacco leaves using plant fragrances. The only difference between this method and Embodiment 1 is that the moisture content of the tobacco leaves after heating and humidifying in step (3) is 40%, while the remaining steps are the same as in Embodiment 1.

[0083] Comparative Example 1

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

[0085] (1) After the tobacco leaves are shredded, they are vacuum rehumidified at 45°C. The moisture content of the tobacco leaves after the treatment is 12%.

[0086] (2) Mix 20 parts of tobacco leaves processed in step (1) with 1 part of plant flavoring. The plant flavoring is added in 6 portions. The plant flavoring is a combination of coffee powder, rose powder and osmanthus powder in a mass ratio of 3:2:2.

[0087] (3) The tobacco leaves processed in step (2) are dried in a drum dryer with a drum wall temperature of 130°C and a moisture content of 10%. The dried tobacco leaves are then left to stand for 2.5 hours.

[0088] (4) The tobacco leaves processed in step (3) are air-separated to remove plant fragrances, and then stored at 25°C after being packed to obtain the tobacco leaves.

[0089] Comparative Example 2

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

[0091] (1) Cut the tobacco leaves into strips, then mix 20 parts of tobacco leaves with 1 part of plant spices. The plant spices are added in 6 portions. The plant spices are a combination of coffee powder, rose powder and osmanthus powder in a mass ratio of 3:2:2.

[0092] (2) The tobacco leaves treated in step (1) are subjected to heating and humidification treatment in the HT rehumidification system. 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) The tobacco leaves processed in step (2) are dried in a drum dryer with a drum wall temperature of 130°C and a moisture content of 10%. The dried tobacco leaves are then left to stand for 2.5 hours.

[0094] (4) The tobacco leaves processed in step (3) are air-separated to remove plant fragrances, and then stored at 25°C after being packed to obtain the tobacco leaves.

[0095] Comparative Example 3

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

[0097] (1) After the tobacco leaves are shredded, they are vacuum rehumidified at 45°C. The moisture content of the tobacco leaves after the treatment is 12%.

[0098] (2) The tobacco leaves treated in step (1) are subjected to heating and humidification treatment in the HT rehumidification system. 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) The tobacco leaves processed in step (2) are dried in a drum dryer. The temperature of the drum dryer wall is 130°C and the moisture content of the processed tobacco leaves is 10%.

[0100] (4) Mix 20 parts of tobacco leaves processed in step (3) with 1 part of plant flavoring for 5 hours, and then let stand for 5 hours; the plant flavoring is added in 6 portions, and the plant flavoring is a combination of coffee powder, rose powder and osmanthus powder in a mass ratio of 3:2:2.

[0101] (5) The tobacco leaves processed in step (4) are air-separated to remove plant fragrances, and then stored at 25°C after being packed to obtain the tobacco leaves.

[0102] Comparative Example 4

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

[0104] (1) After the tobacco leaves are shredded, they are vacuum rehumidified at 45°C. The moisture content of the tobacco leaves after the treatment is 12%.

[0105] (2) The tobacco leaves treated in step (1) are subjected to heating and humidification treatment in the HT rehumidification system. 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) Mix 20 parts of tobacco leaves processed in step (2) with 1 part of plant flavoring. The plant flavoring is added in 6 portions. The plant flavoring is a combination of coffee powder, rose powder and osmanthus powder in a mass ratio of 3:2:2.

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

[0108] (5) The tobacco leaves processed in step (4) are air-separated to remove plant fragrances, and then stored at 25°C after being packed to obtain the tobacco leaves.

[0109] Comparative Example 5

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

[0111] (1) After the tobacco leaves are shredded, they are vacuum rehumidified at 45°C. The moisture content of the tobacco leaves after the treatment is 12%.

[0112] (2) The tobacco leaves treated in step (1) are subjected to heating and humidification treatment in the HT rehumidification system. 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) The tobacco leaves processed in step (2) are dried in a drum dryer with a drum wall temperature of 130°C and a moisture content of 10%. The dried tobacco leaves are then left to stand for 2.5 hours.

[0114] (4) The tobacco leaves processed in step (3) are air-separated to remove plant fragrances, and then stored at 25°C after being packed to obtain the tobacco leaves.

[0115] Test Example 1

[0116] The aroma components of the original tobacco leaves, as well as those obtained in Examples 1-12 and Comparative Examples 1-5, were determined using the following method:

[0117] Weigh 2g of sample, accurate to 0.1mg, and perform two parallel determinations for each sample. Add 300μL of D3-phenylethyl acetate internal standard solution (2mg / mL) and 15mL of ethanol, sonicate for 10 minutes, let stand for 24h, sonicate for another 10 minutes, let stand for 10 minutes, filter through a 0.45μm organic filter membrane, and perform GC-MS determination.

[0118] GC-MS conditions: A DB-WAXetr (60m x 250μm x 0.25μm) column was used. The initial temperature was 40℃, and the holding time was 2 min. The temperature was then increased to 160℃ at a rate of 5℃ / min, and the holding time was 8 min. Finally, the temperature was increased to 260℃ at a rate of 5℃ / min, and the holding time was 46 min. The injection port temperature was 260℃; the injection volume was 1.5 μL; the carrier gas was helium, and the injection was performed in constant flow mode at 1.5 mL / min. Splitless injection was used; the solvent delay was 20 min; the transfer line temperature was 260℃; the ionization mode was EI; the ion source temperature was 250℃; the ionization energy was 70 eV; the quadrupole temperature was 150℃; and the scanning mode was Scan. The results are shown in Table 1.

[0119] Table 1. Detection results of aroma components (μg / g) in samples from different implementation methods.

[0120]

[0121] As shown in Table 1, the method of this application can effectively increase the aroma components in tobacco leaves, and the results are as follows:

[0122] The tobacco leaves obtained in Examples 1-3 contained 18.35-18.96 μg / g of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, a typical characteristic component of sweet caramel aroma; 500.27-501.96 μg / g of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, a characteristic component of sweet aroma; 2259.16-2261.25 μg / g of 5-hydroxymethylfurfural, an important aroma compound in tobacco; 49.65-50.21 μg / g of ionol; and 346.98-348.48 μg / g of palmitic acid, a major higher fatty acid that improves smoke comfort. The content of other esters, such as 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 characteristic component of caramel 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%; the content of ionool increased by more than 35%; the content of palmitic acid, a major higher fatty acid that improves smoke comfort, increased by more than 60%; and the content of other esters, such as methyl palmitate, increased by more than 25%.

[0123] In Examples 4-8, when the plant flavorings were not the combination of coffee powder, rose powder, and osmanthus powder selected in this invention, the content of 4-hydroxy-2,5-dimethyl-3(2H)furanone, a typical caramel sweet aroma characteristic component, in the final tobacco leaves was 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, was 456.45-482.06 μg / g; and the content of 5-hydroxymethylfurfural, an important aroma-causing substance in tobacco, was... The content of ionool was 2138.39-2203.15 μg / g, and the content of palmitic acid, the main higher fatty acid that improves smoke comfort, was 43.19-48.31 μg / g. The content of other esters, such as methyl palmitate, was 320.71-331.27 μg / g. Compared with Example 1, the aroma components in the tobacco leaves decreased. Therefore, it can be seen that the type of plant fragrance 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 flavorings to tobacco leaves was not within the limits defined by the present invention, the final tobacco leaves contained 15.33-16.02 μg / g of the typical caramel-sweet aroma characteristic component 4-hydroxy-2,5-dimethyl-3(2H)-furanone; 451.66-460.03 μg / g of the sweet aroma characteristic component 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one; and 2086 μg / g of 5-hydroxymethylfurfural, an important aroma-producing substance in tobacco. The content of ionool was 43.06-44.61 μg / g; the content of palmitic acid, the main higher fatty acid that improves smoke comfort, was 321.36-328.55 μg / g; and the content of methyl palmitate, another ester, was 42.88-43.49 μg / g. Compared with Example 1, the aroma components in the tobacco leaves also decreased. Therefore, it can be seen that the mass ratio of plant fragrance 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 was too high or too low after heating and humidification, the final tobacco leaves contained 15.21-16.35 μg / g of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, a typical characteristic component of caramel sweet aroma; 450.23-456.81 μg / g of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, a characteristic component of sweet aroma; and 2076.62-210 μg / g of 5-hydroxymethylfurfural, an important aroma compound in tobacco. The content of ionoyl alcohol was 43.19-44.06 μg / g; the content of palmitic acid, the main higher fatty acid that improves smoke comfort, was 327.63-329.62 μg / g; the content of other esters, such as methyl palmitate, was 44.25-44.85 μg / g. Compared with Example 1, the aroma components in the tobacco leaves also decreased, which also led to a decrease in the aroma content of the tobacco leaves. This is because when the moisture content of the tobacco leaves is within the range defined by this invention, the aroma of the tobacco leaves can be better combined with that of the plant spices.

[0126] As can be seen from Comparative Examples 1 and 2, when the vacuum rehumidification or heating and humidification steps are missing, the moisture content of the tobacco leaves will be too low, which will prevent the spices from mixing fully with the tobacco leaves, and thus the increase in the aroma components of the tobacco leaves will be poor.

[0127] As can be seen from Comparative Examples 3 and 4, the steps of the method must be performed in sequence and the order cannot be reversed. Only by combining the steps efficiently and synergistically can the aroma content of the final tobacco leaf be improved.

[0128] Test Example 2

[0129] Seven top-level tasters were organized to conduct sensory evaluations of various indicators of the tobacco leaves obtained by the methods described in Examples 1-12 and Comparative Examples 1-5 of this invention, based on the evaluation content and judgment criteria in Table 2. The scoring criteria are shown in Table 2, and the scoring results are shown in Table 3 (the average value of each group is taken and one decimal place is retained).

[0130] Table 2 Sensory Indicator Scoring Scale

[0131]

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

[0133]

[0134]

[0135] As can be seen from Table 3, the tobacco leaves obtained by the method of the present invention have significant improvements in aroma quality, aroma quantity, mellowness, and irritation.

[0136] The applicant declares that this invention illustrates the method and application of using plant flavorings to enhance the aroma of tobacco leaves through the above embodiments, but this invention is not limited to the above embodiments, that is, it does not mean that this invention must rely on the above embodiments to be implemented. Those skilled in the art should understand that any improvements to this invention, equivalent substitutions of the raw materials in the product of this invention, addition of auxiliary components, selection of specific methods, etc., all fall within the protection scope and disclosure scope of this invention.

[0137] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the specific details of the above embodiments. Within the scope of the technical concept of the present invention, various simple modifications can be made to the technical solution of the present invention, and these simple modifications all fall within 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 way without contradiction. In order to avoid unnecessary repetition, the present invention will not describe the various possible combinations separately.

Claims

1. A method for enhancing the aroma of tobacco leaves using plant-based flavorings, characterized in that, The method includes: (1) After cutting the tobacco leaves into shreds, vacuum rehydration treatment is carried out; (2) Mix the tobacco leaves processed in step (1) with plant spices; (3) The tobacco leaves processed in step (2) are subjected to heating and humidification treatment, and then dried and left to stand; (4) The tobacco leaves processed in step (3) are winnowed to obtain the tobacco leaves; The plant fragrance comprises a combination of coffee powder, rose powder, and osmanthus powder in a mass ratio of (1-2):(0.5-1.5):(0.5-1.5); In step (2), the mass ratio of plant spices to tobacco leaves is 1:(15-25). The moisture content of the tobacco leaves after the heating and humidification in step (3) is 25-30%.

2. The method for enhancing the aroma of tobacco leaves using plant flavorings as described in claim 1, characterized in that, The temperature during vacuum rehydration in step (1) is 40-50℃.

3. The method for enhancing the aroma of tobacco leaves using plant flavorings as described in claim 1, characterized in that, The moisture content of the tobacco leaves after vacuum rehydration in step (1) is 10-15%.

4. The method for enhancing the aroma of tobacco leaves using plant flavorings as described in claim 1, characterized in that, The plant fragrances mentioned in step (2) are added in batches, with each batch consisting of 10%-20% of the total amount.

5. The method for enhancing the aroma of tobacco leaves using plant flavorings as described in claim 1, characterized in that, The heating and humidification in step (3) are carried out in the HT rehumidification system.

6. The method for enhancing the aroma of tobacco leaves using plant flavorings as described in claim 5, characterized in that, The steam pressure of the HT rehumidification system is 1.7-2.5 bar.

7. The method for enhancing the aroma of tobacco leaves using plant flavorings as described in claim 1, characterized in that, The temperature of the tobacco leaves after heating and humidifying in step (3) is 70-80℃.

8. The method for enhancing the aroma of tobacco leaves using plant flavorings as described in claim 1, characterized in that, The drying in step (3) is carried out in a drum dryer.

9. The method for enhancing the aroma of tobacco leaves using plant flavorings as described in claim 8, characterized in that, The drum wall temperature of the rotary dryer is 120-140℃.

10. The method for enhancing the aroma of tobacco leaves using plant flavorings as described in claim 1, characterized in that, The moisture content of the dried tobacco leaves in step (3) is 5-15%.

11. The method for enhancing the aroma of tobacco leaves using plant flavorings as described in claim 1, characterized in that, The settling time in step (3) is 1.5-3 hours.

12. The method for enhancing the aroma of tobacco leaves using plant flavorings as described in claim 1, characterized in that, The air separation in step (4) is for removing plant fragrances.

13. A tobacco leaf for enhancing flavor, characterized in that, The flavoring tobacco shreds are prepared using the method described in any one of claims 1-12, which involves using plant flavorings to enhance the aroma of tobacco leaves.

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