Mint mouthpiece adhesive for cigar as well as preparation method and application of mint mouthpiece adhesive

Abstract

The invention relates to a mint mouthpiece adhesive for cigars as well as a preparation method and application of the mint mouthpiece adhesive. The mint mouthpiece adhesive for cigars is prepared from the following raw materials: mouthpiece adhesive, mint essence and mint essence-starch emulsion, the peppermint essence-starch emulsion is obtained by mixing starch sodium octenylsuccinate, porous starch, water and peppermint essence; the preparation raw materials of the peppermint essence comprise a combination of a peppermint extract, dementholized peppermint oil and menthol. The three specific mint raw material components including the mint extract, the dementholized peppermint oil and the menthol are matched with one another and can achieve synergistic interaction, and the mint flavor is further manifested; when the prepared mouthpiece adhesive is applied to cigars, the product can have stable and consistent mint fragrance in the smoking process, the mouth feel is cool and refreshing, the comfort is high, the coordination is good, the fragrance holding is stable, and the smoking experience of smokers is remarkably improved.

Description

Technical Field

[0001] The present invention belongs to the technical field of tobacco processing, and particularly relates to a mint tipping glue for cigar and its preparation method and application. Background Art

[0002] Mint essence is a common food additive and tobacco flavor enhancer, with a unique cool taste and the effect of refreshing the mind, and is widely used in tobacco products. In the production process of traditional mint cigarettes, it mainly relies on dissolving menthol or mentholatum in ethanol solvent and spraying it onto the surface of tobacco shreds in proportion. In this method, the release of mint flavor mainly depends on the pyrolysis of relevant mint components during the burning of tobacco shreds, resulting in a relatively strong mint flavor at the initial stage of cigarette burning. However, as the cigarette burns, the mint flavor quickly weakens and almost completely disappears at the end of the cigarette. In addition, mint essence is volatile during cigarette storage, greatly shortening the flavor shelf life of the product.

[0003] In order to overcome the problems of rapid dissipation of mint flavor and poor storage stability in the production process of traditional mint cigarettes, in recent years, the tobacco industry has begun to explore new methods of adding mint essence to filter materials. Among them, a relatively common practice is to embed cotton threads impregnated with mint spices inside the tow during the formation of filter rods, or dissolve mint components in a specific plasticizer and then evenly apply it to the filter tow to make mint flavor filter rods. This method has extended the release time of mint flavor during cigarette burning to a certain extent, making the mint flavor more persistent. However, the distribution of mint essence in filter materials is often not uniform enough, resulting in large fluctuations in mint flavor during suction; in addition, the adsorption and fixation ability of filter materials for mint essence is limited, and a large amount of flavor will still volatilize rapidly under high-temperature combustion, making it difficult to ensure the consistency of mint flavor from the beginning to the end of the whole cigarette. Therefore, it is of great significance to develop a tipping glue for cigar that can fully maintain the mint flavor and release it persistently and stably. Summary of the Invention

[0004] Aiming at the deficiencies of the prior art, the purpose of the present invention is to provide a mint tipping glue for cigar and its preparation method and application.

[0005] To achieve the purpose of this invention, the following technical solutions are adopted:

[0006] In the first aspect, the present invention provides a mint tipping glue for cigar, and the preparation raw materials of the mint tipping glue for cigar include tipping glue, mint essence and mint essence - starch emulsion;

[0007] The mint essence - starch emulsion is obtained by mixing sodium octenyl succinate starch, porous starch, water and mint essence;

[0008] The preparation raw materials of the mint essence include a combination of mint extract, mentha piperita oil and menthol.

[0009] The present invention creatively prepares a mouthpiece gum product. By adding specific mint raw material components, the three mint components cooperate with each other, can synergistically enhance the effect, further highlight the mint flavor. When it is applied to cigar products, it can make the cigar have a stable and consistent mint fragrance during the smoking process, with a cool taste, strong comfort, good coordination, and stable fragrance retention, significantly improving the smoking experience of smokers.

[0010] The porous starch includes any one of corn porous starch, wheat porous starch or sweet potato porous starch.

[0011] Preferably, the mint extract is prepared by a method including the following steps:

[0012] Mix the mint raw materials with a complex enzyme for enzymatic hydrolysis, mix the reaction solution after the enzymatic hydrolysis is completed with an organic solvent for soaking, and remove the solvent to obtain the mint extract;

[0013] The complex enzyme includes a combination of pectinase, cellulase, papain and ficin.

[0014] The present invention creatively discovers that a complex enzyme composed of four enzymes, namely pectinase, cellulase, papain and ficin, can interact with each other, have a positive mutual influence, promote the full release of the active ingredients inside the mint tissue, improve the extraction efficiency in the subsequent solvent extraction process, and thus increase the content of active ingredients in the subsequent extract product.

[0015] Preferably, the mass ratio of the pectinase, cellulase, papain and ficin is (3 - 6):(2 - 5):(0.5 - 2):(1 - 3);

[0016] Among them, the specific values in the above “3 - 6” can be, for example, 3, 3.5, 4, 4.5, 5, 5.5, 6, etc.;

[0017] The specific values in the above “2 - 5” can be, for example, 2, 2.5, 3, 3.5, 4, 4.5, 5, etc.;

[0018] The specific values in the above “0.5 - 2” can be, for example, 0.5, 0.8, 1, 1.2, 1.5, 1.8, 2, etc.;

[0019] The specific values in the above “1 - 3” can be, for example, 1, 1.2, 1.5, 1.8, 2, 2.2, 2.5, 2.8, 3, etc. Other specific point values within this numerical range can be selected and will not be elaborated here one by one.

[0020] In the present invention, when the dosage ratio of each enzyme in the composite enzyme combination used is within the above specific range, the effect is better.

[0021] Preferably, before enzymatic hydrolysis, the mint raw material is mixed with water, and the solid-liquid ratio is 1:(20 - 40) g / mL. For example, it can be 1:20 g / mL, 1:22 g / mL, 1:25 g / mL, 1:28 g / mL, 1:30 g / mL, 1:32 g / mL, 1:35 g / mL, 1:38 g / mL, 1:40 g / mL, etc. Other specific point values within this numerical range can be selected and will not be elaborated one by one here.

[0022] Preferably, the addition amount of the composite enzyme is 0.1‰ - 0.5‰ of the mass of the mint raw material. For example, it can be 0.1‰, 0.15‰, 0.2‰, 0.25‰, 0.3‰, 0.35‰, 0.4‰, 0.45‰, 0.5‰, etc. Other specific point values within this numerical range can be selected and will not be elaborated one by one here.

[0023] Preferably, the temperature of the enzymatic hydrolysis is 40 - 60 °C. For example, it can be 40 °C, 41 °C, 42 °C, 43 °C, 44 °C, 45 °C, 46 °C, 47 °C, 48 °C, 49 °C, 50 °C, 52 °C, 55 °C, 58 °C, 59 °C, 60 °C, etc.; the time is 1 - 3 h. For example, it can be 1 h, 1.2 h, 1.5 h, 1.8 h, 2 h, 2.3 h, 2.5 h, 2.8 h, 3 h, etc. Other specific point values within this numerical range can be selected and will not be elaborated one by one here.

[0024] Preferably, the organic solvent includes absolute ethanol and / or ether.

[0025] Preferably, the volume ratio of the absolute ethanol to the ether is (0.5 - 2):(0.5 - 2); where "0.5 - 2" can be, for example, 0.5, 0.6, 0.7, 0.8, 1, 1.2, 1.5, 1.8, 2, etc. Other specific point values within this numerical range can be selected and will not be elaborated one by one here.

[0026] Preferably, the volume ratio of the reaction solution to the organic solvent is 1:(4 - 8). For example, it can be 1:4, 1:4.5, 1:5, 1:5.5, 1:6, 1:6.5, 1:7, 1:7.5, 1:8, etc. Other specific point values within this numerical range can be selected and will not be elaborated one by one here.

[0027] Preferably, the soaking is carried out under the condition of ultrasonic - microwave combined treatment.

[0028] In the present invention, a technology of combined microwave and ultrasonic treatment is adopted to promote the release of active ingredients in mint, so that the active ingredients in mint can be efficiently extracted, the mint aroma in the extract can be induced, and a mint extract product with high aroma characteristics and appropriate cool feeling can be prepared.

[0029] Preferably, the ultrasonic power of the microwave-ultrasonic combined treatment is 50-100W, for example, it can be 50W, 55W, 60W, 65W, 70W, 75W, 80W, 85W, 90W, 95W, 100W, etc. Other specific point values within this numerical range can be selected and will not be elaborated here one by one.

[0030] Preferably, the microwave power of the microwave-ultrasonic combined treatment is 100-300W, for example, it can be 100W, 120W, 140W, 150W, 160W, 180W, 200W, 220W, 250W, 260W, 270W, 280W, 300W, etc. Other specific point values within this numerical range can be selected and will not be elaborated here one by one.

[0031] Preferably, the temperature of the soaking is 18-30°C, for example, it can be 18°C, 20°C, 22°C, 25°C, 28°C, 30°C, etc.; the time is 2-5h, for example, it can be 2h, 2.5h, 3h, 3.5h, 4h, 4.5h, 5h, etc. Other specific point values within this numerical range can be selected and will not be elaborated here one by one.

[0032] Preferably, the mint essence is prepared by a method including the following steps:

[0033] Mix the mint extract, peppermint oil, menthol with an 80%-98% ethanol solution to prepare the mint essence.

[0034] Preferably, the mass ratio of the mint extract, peppermint oil and menthol is (1-3):(0.5-2):(3-6);

[0035] Among them, the specific values in the above "1-3" can be, for example, 1, 1.2, 1.5, 1.8, 2, 2.2, 2.5, 2.8, 3, etc.;

[0036] The specific values in the above "0.5-2" can be, for example, 0.5, 0.8, 1, 1.2, 1.5, 1.8, 2, etc.;

[0037] The specific values in the above "3-6" can be, for example, 3, 3.5, 4, 4.5, 5, 5.5, 6, etc. Other specific point values within this numerical range can be selected and will not be elaborated here one by one.

[0038] Preferably, the mass ratio of the peppermint extract, peppermint oil, menthol and ethanol solution is (1-3):(0.5-2):(3-6):(0.5-2);

[0039] Among them, the specific values in the above "1-3" can be, for example, 1, 1.2, 1.5, 1.8, 2, 2.2, 2.5, 2.8, 3, etc.;

[0040] The specific values in the above "0.5-2" can be, for example, 0.5, 0.8, 1, 1.2, 1.5, 1.8, 2, etc.;

[0041] The specific values in the above "3-6" can be, for example, 3, 3.5, 4, 4.5, 5, 5.5, 6, etc. Other specific point values within this numerical range can be selected and will not be elaborated here one by one.

[0042] Preferably, the mixing time is 3-6 h, which can be, for example, 3 h, 3.2 h, 3.5 h, 3.8 h, 4 h, 4.5 h, 5 h, 5.5 h, 6 h, etc. Other specific point values within this numerical range can be selected and will not be elaborated here one by one.

[0043] Preferably, the mass ratio of sodium octenyl succinate starch, porous starch and water is (1-3):1:(4-6);

[0044] Among them, the above "1-3" can be, for example, 1, 1.2, 1.5, 1.8, 2, 2.2, 2.5, 2.8, 3, etc.;

[0045] The above "4-6" can be, for example, 4, 4.2, 4.5, 4.8, 5, 5.2, 5.5, 5.8, 6, etc. Other specific point values within this numerical range can be selected and will not be elaborated here one by one.

[0046] Preferably, the peppermint essence-starch emulsion is specifically prepared by a method including the following steps:

[0047] Mix sodium octenyl succinate starch, porous starch and water to obtain a starch solution, and homogenize the starch solution with peppermint essence to prepare the peppermint essence-starch emulsion;

[0048] Preferably, the mass ratio of the starch solution to the peppermint essence is (6-10):(2-5);

[0049] Among them, the above "6-10" can be, for example, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, etc.;

[0050] The above "2 - 5" can be, for example, 2, 2.2, 2.5, 3, 3.5, 4, 4.5, 5, etc. Other specific point values within this numerical range can be selected and will not be elaborated one by one here.

[0051] Preferably, the rotation speed of the homogenization is 18000 - 20000 rpm, which can be, for example, 18000 rpm, 18200 rpm, 18500 rpm, 18800 rpm, 19000 rpm, 19500 rpm, 20000 rpm, etc.; the time is 2 - 5 min, which can be, for example, 2 min, 2.5 min, 3 min, 3.5 min, 4 min, 4.5 min, 5 min, etc. Other specific point values within this numerical range can be selected and will not be elaborated one by one here.

[0052] In a second aspect, the present invention provides a preparation method of the mint mouthpiece glue for cigars according to the first aspect. The preparation method specifically includes the following steps:

[0053] Mix the mouthpiece glue, mint essence, mint essence - starch emulsion, and water to obtain the mint mouthpiece glue for cigars.

[0054] Preferably, the mass ratio of the mouthpiece glue, mint essence, mint essence - starch emulsion, and water is (4 - 6):(1 - 4):(1 - 3):(4 - 6);

[0055] Among them, the above "4 - 6" can be, for example, 4, 4.2, 4.5, 4.8, 5, 5.2, 5.5, 5.8, 6, etc.;

[0056] The above "1 - 4" can be, for example, 1, 1.2, 1.5, 1.8, 2, 2.5, 3, 3.5, 4, etc. Other specific point values within this numerical range can be selected and will not be elaborated one by one here.

[0057] In a third aspect, the present invention provides an application of the mint mouthpiece glue for cigars according to the first aspect in the preparation of mint - flavored cigars or cigarettes.

[0058] Compared with the prior art, the present invention has the following beneficial effects:

[0059] The present invention creatively prepares a mouthpiece glue product. By adding specific mint raw material components, the three mint components of mint extract, peppermint oil, and menthol can cooperate with each other to synergistically enhance the effect, further highlighting the mint flavor. When applied to cigar products, it can have a stable and consistent mint fragrance during smoking, with a cool taste, strong comfort, good coordination, and stable fragrance retention, significantly improving the smoking experience of smokers. Detailed Embodiments

[0060] To further illustrate the technical means and effects adopted by the present invention, the following further describes the technical solution of the present invention in combination with the preferred embodiments of the present invention. However, the present invention is not limited to the scope of the embodiments.

[0061] In the following embodiments, unless otherwise specified, all reagents and consumables are purchased from conventional reagent manufacturers in the art; unless otherwise specified, the experimental methods and technical means used are conventional methods and means in the art.

[0062] The mouthpiece gum involved below is WBA / V70 cigarette mouthpiece gum; peppermint oil is a product with the CAS number 8006-90-4 purchased from Shanghai Yuyuan Biochemical Co., Ltd.; menthol is a product with the CAS number 1490-04-6 purchased from Shanghai Yuyuan Biochemical Co., Ltd.; pectinase, cellulase, papain and ficin are products with the model numbers S10007, S10041, S10011 and V30095 respectively purchased from Shanghai Yuanye Bio-Technology Co., Ltd.

[0063] Preparation Example 1

[0064] This preparation example provides a peppermint extract, and its preparation method is as follows:

[0065] (1) After drying and crushing the washed peppermint leaves and peppermint flowers, take the peppermint crushed material and mix it with pure water (solid-liquid ratio 1:30 g / mL), and enzymatically hydrolyze it with a composite enzyme (composed of pectinase, cellulase, papain and ficin with a mass ratio of 4:3:1:2) at a temperature of 50 °C for 2 h. Among them, the addition amount of the composite enzyme is 0.25‰ of the peppermint crushed material.

[0066] (2) Add an organic solvent with a volume 6 times that of the reaction solution (composed of anhydrous ethanol and ether with a volume ratio of 1:1) to the enzymatically hydrolyzed reaction solution for extraction. The extraction is carried out in an ultrasonic-microwave extractor, where the ultrasonic power is 75 W, the microwave power is 200 W, and the extraction is carried out at 26 °C for 2.5 h. Filter to obtain a filtrate, and after the filtrate is concentrated under reduced pressure to remove the solvent, it is freeze-dried to obtain the peppermint extract.

[0067] Preparation Example 2

[0068] This preparation example provides a peppermint extract, and its preparation method is as follows:

[0069] (1) After drying and crushing the washed peppermint leaves and peppermint flowers, take the peppermint crushed material and mix it with pure water (solid-liquid ratio 1:20 g / mL), and enzymatically hydrolyze it with a composite enzyme (composed of pectinase, cellulase, papain and ficin with a mass ratio of 3:5:0.5:1) at a temperature of 45 °C for 2.8 h. Among them, the addition amount of the composite enzyme is 0.1‰ of the peppermint crushed material.

[0070] (2) Add anhydrous ethanol with a volume 4 times that of the reaction solution after enzymatic hydrolysis for extraction. The extraction is carried out in an ultrasonic microwave extractor, where the ultrasonic power is 90 W, the microwave power is 120 W, and the extraction is carried out at 18 °C for 5 h. Filter to obtain a filtrate, which is concentrated under reduced pressure to remove the solvent and then freeze-dried to obtain the mint extract.

[0071] Preparation Example 3

[0072] This preparation example provides a mint extract, and its preparation method is as follows:

[0073] (1) Dry and crush the cleaned mint leaves and mint flowers, take the crushed mint and mix it with pure water (solid-liquid ratio 1:40 g / mL), and carry out enzymatic hydrolysis at 58 °C for 1.2 h with a complex enzyme (composed of pectinase, cellulase, papain, and ficin with a mass ratio of 6:2:2:1). Among them, the addition amount of the complex enzyme is 0.4‰ of the crushed mint.

[0074] (2) Add ether with a volume 7 times that of the reaction solution after enzymatic hydrolysis for extraction. The extraction is carried out in an ultrasonic microwave extractor, where the ultrasonic power is 55 W, the microwave power is 275 W, and the extraction is carried out at 30 °C for 2 h. Filter to obtain a filtrate, which is concentrated under reduced pressure to remove the solvent and then freeze-dried to obtain the mint extract.

[0075] Preparation Example 4

[0076] This preparation example provides a mint extract, using the crushed mint in Preparation Example 1. Its preparation method is different from that of Preparation Example 1 only in the enzyme composition of the complex enzyme. The difference is that it does not contain pectinase, and the reduced amount is proportionally distributed to cellulase, papain, and ficin. Other processing techniques and related parameters are all referred to Preparation Example 1.

[0077] Preparation Example 5

[0078] This preparation example provides a mint extract, using the crushed mint in Preparation Example 1. Its preparation method is different from that of Preparation Example 1 only in the enzyme composition of the complex enzyme. The difference is that it does not contain cellulase, and the reduced amount is proportionally distributed to pectinase, papain, and ficin. Other processing techniques and related parameters are all referred to Preparation Example 1.

[0079] Preparation Example 6

[0080] This preparation example provides a mint extract, using the crushed mint in Preparation Example 1. Its preparation method is different from that of Preparation Example 1 only in the enzyme composition of the complex enzyme. The difference is that it does not contain papain, and the reduced amount is proportionally distributed to pectinase, cellulase, and ficin. Other processing techniques and related parameters are all referred to Preparation Example 1.

[0081] Preparation Example 7

[0082] This preparation example provides a mint extract, using the mint powder in Preparation Example 1. The difference in its preparation method from that of Preparation Example 1 is only that the enzyme composition in the complex enzyme is different. The difference lies in that ficin is not contained, and the reduced amount is proportionally distributed to pectinase, cellulase, and papain. Other treatment processes and related parameters refer to Preparation Example 1.

[0083] Preparation Example 8

[0084] This preparation example provides a mint extract, using the enzymatic hydrolysis reaction solution in Preparation Example 1. The difference in its preparation method from that of Preparation Example 1 is only that the extraction condition is to extract for 3 h in an ultrasonic oscillator (ultrasonic power is 90 W) to obtain an extraction solution, filter to obtain a filtrate, and after the filtrate is concentrated and desolvated under reduced pressure, it is freeze-dried to obtain the mint extract.

[0085] Preparation Example 9

[0086] This preparation example provides a mint extract, using the enzymatic hydrolysis reaction solution in Preparation Example 1. The difference in its preparation method from that of Preparation Example 1 is only that the extraction condition is to extract for 3 h in a microwave oven (ultrasonic power is 250 W) to obtain an extraction solution, filter to obtain a filtrate, and after the filtrate is concentrated and desolvated under reduced pressure, it is freeze-dried to obtain the mint extract.

[0087] Example 1

[0088] This example provides a mint gum for cigars, and its preparation method is as follows:

[0089] (1) Take the mint extract (Preparation Example 1), peppermint oil, and 1 kg of 95% ethanol solution and mix them, then gradually add menthol. The mass ratio of the mint extract, peppermint oil, menthol, and ethanol solution is 2:0.5:4:0.5, and stir and mix for 4 h until no mint crystals appear to obtain a mint essence solution.

[0090] (2) Dissolve sodium octenyl succinate starch and porous corn starch in water to form a starch solution. The mass ratio of sodium octenyl succinate starch, porous starch, and water is 1.44:1:5.33. Then add 150 g of the mint essence solution prepared in step (1) to the starch solution and mix well. The mass ratio of the starch solution and the mint essence solution is 7:3, and use a high-speed emulsifying homogenizer to shear for 2.5 min under the condition of 19000 rpm to obtain a mint essence-starch emulsion.

[0091] (3) Add the peppermint essence solution prepared in step (1), the peppermint essence - starch emulsion prepared in step (2) and water to 100 g of the mouthpiece gum in sequence. Among them, the mass ratio of the mouthpiece gum, the peppermint essence solution, the peppermint essence - starch emulsion and water is 5:3:1.5:5. Stir until a milky white fluid is formed to obtain the peppermint mouthpiece gum for cigars.

[0092] Example 2

[0093] This example provides a peppermint gum for cigars, and its preparation method is as follows:

[0094] (1) Take the peppermint extract (Preparation Example 2), peppermint oil and 1 kg of 95% ethanol solution and mix them. Then gradually add menthol. Among them, the mass ratio of the peppermint extract, peppermint oil, menthol and ethanol solution is 1:2:6:1. Stir and mix for 5.5 h until no peppermint crystals appear to obtain the peppermint essence solution.

[0095] (2) Dissolve sodium octenyl succinate starch and porous corn starch in water to form a starch solution. Among them, the mass ratio of sodium octenyl succinate starch, porous starch and water is 3:1:4. Then add 150 g of the peppermint essence solution prepared in step (1) to the starch solution and mix well. The mass ratio of the starch solution to the peppermint essence solution is 9:5. Use a high - speed emulsifying homogenizer to shear for 5 min under the condition of 18000 rpm to obtain the peppermint essence - starch emulsion.

[0096] (3) Add the peppermint essence solution prepared in step (1), the peppermint essence - starch emulsion prepared in step (2) and water to 100 g of the mouthpiece gum in sequence. Among them, the mass ratio of the mouthpiece gum, the peppermint essence solution, the peppermint essence - starch emulsion and water is 6:1:3:4. Stir until a milky white fluid is formed to obtain the peppermint mouthpiece gum for cigars.

[0097] Example 3

[0098] This example provides a peppermint gum for cigars, and its preparation method is as follows:

[0099] (1) Take the peppermint extract (Preparation Example 3), peppermint oil and 1 kg of 95% ethanol solution and mix them. Then gradually add menthol. Among them, the mass ratio of the peppermint extract, peppermint oil, menthol and ethanol solution is 3:1:5:2. Stir and mix for 3 h until no peppermint crystals appear to obtain the peppermint essence solution.

[0100] (2) Dissolve sodium octenyl succinate starch and corn porous starch in water to form a starch solution. Among them, the mass ratio of sodium octenyl succinate starch, porous starch and water is 1:1:6. Then, add 150 g of the mint essence solution prepared in step (1) to the starch solution and mix well. The mass ratio of the starch solution to the mint essence solution is 3:1. Use a high-speed emulsifying homogenizer to shear for 2 min under the condition of 20,000 rpm to obtain a mint essence-starch emulsion.

[0101] (3) Add the mint essence solution prepared in step (1), the mint essence-starch emulsion prepared in step (2) and water to 100 g of the mouthpiece gum in sequence and mix them. Among them, the mass ratio of the mouthpiece gum, the mint essence solution, the mint essence-starch emulsion and water is 4:4:1:6. Stir until a milky white fluid is formed to obtain the mint mouthpiece gum for cigar.

[0102] Examples 4 - 9

[0103] This example provides six kinds of mint gums for cigar. The difference from Example 1 is only that the mint extract (Preparation Example 1) is respectively replaced with the mint extracts prepared in Preparation Examples 4 - 9 in equal amounts, and the other raw material ratios, process flows and related parameters all refer to Example 1.

[0104] Comparative Example 1

[0105] This comparative example provides a mint gum for cigar. The difference from Example 1 is only in step (1). The difference is that the preparation raw materials of the mint essence solution do not contain mint extract, and the reduced parts are proportionally distributed to the peppermint oil and menthol components to prepare the mint essence solution. The related raw material ratios, process flows and related parameters in subsequent steps (2) and (3) all refer to Example 1.

[0106] Comparative Example 2

[0107] This comparative example provides a mint gum for cigar. The difference from Example 1 is only in step (1). The difference is that the preparation raw materials of the mint essence solution do not contain peppermint oil, and the reduced parts are proportionally distributed to the mint extract and menthol components to prepare the mint essence solution. The related raw material ratios, process flows and related parameters in subsequent steps (2) and (3) all refer to Example 1.

[0108] Comparative Example 3

[0109] This comparative example provides a menthol gum for cigars, which is only different from Example 1 in step (1). The difference is that the raw materials for preparing the menthol essence solution do not contain menthol, and the reduced amount is proportionally distributed to the components of volatile oil of peppermint and peppermint extract to prepare the menthol essence solution. The relevant raw material ratios, process flows, and related parameters in subsequent steps (2) and (3) all refer to Example 1.

[0110] Comparative Example 4

[0111] This comparative example provides a menthol gum for cigars, which uses the menthol essence solution and starch solution in Example 1. The difference from Example 1 is only that the menthol essence-starch solution component added in step (3) is replaced proportionally with an equal content of menthol essence solution and starch solution, and the remaining raw material ratios, process flows, and related parameters all refer to Example 1.

[0112] Comparative Example 5

[0113] This comparative example provides a menthol gum for cigars, which uses the menthol essence-starch emulsion in Example 1. The difference from Example 1 is only that the menthol essence solution added in step (3) is replaced with a menthol essence-starch emulsion (the added amount of menthol remains unchanged before and after replacement), and the remaining raw material ratios, process flows, and related parameters all refer to Example 1.

[0114] Test Example 1

[0115] Sensory quality evaluation

[0116] The menthol tipping gums prepared in each example and comparative example were coated on the tipping paper of cigar filter rods at a rate of 26.5 mg / rod through a YJ14 / 22 cigarette making and tipping machine. The cigar tobacco was YS501 tobacco, and a sensory quality evaluation was carried out: the menthol fragrance characteristics (it is better if the menthol fragrance is significant), the cool feeling (it is better if it is cool and the cool feeling is natural), the comfort (it is better if the smoking feeling is comfortable and there is no dry and stinging feeling), and the aroma coordination (it is better if the aroma is delicate, coordinated naturally, and there is no foreign odor) were evaluated using a scoring system with a full score of 10 points and a minimum score difference of 0.5. The evaluation results are shown in Table 1.

[0117] Table 1

[0118]

[0119]

[0120] It can be seen from the data in the table that:

[0121] (1) It can be seen from Examples 1 to 3 that the mint mouthpiece glue for cigars provided by the present invention can give cigars a mint-flavored smoking taste, and has a cool taste, strong comfort, and good coordination, which significantly improves the smoking experience of smokers.

[0122] (2) By comparing Example 1 with Examples 4-7, it can be seen that when the composite enzyme used in the preparation of the mint extract lacks any one of pectinase, cellulase, papain and ficin, the mint extract prepared therefrom, when used as a raw material for the subsequent preparation of mint flavor and applied to the preparation of mint mouthpiece gum, has different aspects and degrees of decrease in mint aroma characteristics, cooling feeling, comfort and aroma coordination compared with Example 1. It can be seen that when the composite enzyme composed of four specific enzymes, pectinase, cellulase, papain and ficin, is used in the present invention to extract the corresponding components in the mint raw material, the four enzymes can synergize and enhance the extraction efficiency, thereby obtaining a mint extract with better effect.

[0123] (3) By comparing Example 1 with Examples 8-9, it can be seen that when only ultrasound or only microwave is used to assist the extraction of the mint raw material in Examples 8-9, even if the power is increased and the extraction time is prolonged, the extraction effect on the mint raw material is not as good as that in Example 1.

[0124] (4) By comparing Example 1 with Comparative Examples 1-3, it can be seen that when the raw materials for preparing the mint flavor solution do not contain any of mint extract, mint oil and menthol, when the mint flavor solution prepared therefrom is used for the subsequent preparation of mint mouthpiece gum, the mouthpiece gum prepared therefrom is not as good as Example 1 in terms of highlighting the mint aroma and coordinating the smoking aroma.

[0125] (5) By comparing Example 1 with Comparative Examples 4-5, it can be seen that the present invention uses mint essence and mint essence-starch emulsion in combination to prepare a cigar mouthpiece glue with a mint-flavored smoking taste, and the mouthfeel is cool, comfortable, and well coordinated, which significantly improves the aroma quality.

[0126] Test Example 2

[0127] Evaluation of fragrance stability

[0128] The stability test period was 0-3 months under sealed storage at room temperature, and the relevant sensory indexes of the mint mouthpiece glue for cigar prepared in Example 1 were tested to evaluate the stability of the material's fragrance. The evaluation results are shown in Table 2, wherein "+" in the following table indicates a positive impact, and " / " indicates no impact.

[0129] Table 2

[0130] Storage time Mint characteristics Cool feeling Comfort Harmony Off-odor 0 month + + + / / 1 month + + + / / 2 months + + + / / 3 months + + + / /

[0131] The test results show that the menthol mouthpiece glue for cigars provided by the present invention has good suction quality stability and stable fragrance retention within 3 months of storage, significantly improving the smoking experience of smokers.

[0132] The applicant declares that the present invention uses the above embodiments to illustrate the technical solutions of the present invention, but the present invention is not limited to the above embodiments, that is, it does not mean that the present invention must rely on the above embodiments to be implemented. Those skilled in the art should understand that any improvement of the present invention, the equivalent replacement of each raw material of the product of the present invention, the addition of auxiliary components, and the selection of specific methods, etc., all fall within the protection scope and the disclosure scope of the present invention.

[0133] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the scope of the technical concept of the present invention, various simple modifications can be made to the technical solutions of the present invention, and these simple modifications all fall within the protection scope of the present invention.

[0134] In addition, it should be noted that in the above specific embodiments, the various specific technical features described can be combined in any suitable manner without conflict. To avoid unnecessary repetition, the present invention will not separately describe various possible combination methods.

Claims

1. A mint mouthpiece glue for cigars, characterized in that: The raw materials for preparing the mint mouthpiece glue for cigars include mouthpiece glue, mint essence and mint essence-starch emulsion; The mint flavor-starch emulsion is obtained by mixing sodium starch octenyl succinate, porous starch, water and mint flavor; The raw materials for preparing the mint flavor include a combination of mint extract, mint oil and menthol.

2. The menthol mouthpiece glue for cigar according to claim 1, characterized in that: The peppermint extract is prepared by a method comprising the following steps: The mint raw material is mixed with a composite enzyme for enzymolysis, the reaction solution after the enzymolysis is mixed and soaked with an organic solvent, and the solvent is removed to obtain the mint extract; The complex enzyme comprises a combination of pectinase, cellulase, papain and ficin; Preferably, the mass ratio of pectinase, cellulase, papain and ficin is (3-6):(2-5):(0.5-2):(1-3); Preferably, before the enzymatic hydrolysis, the mint raw material is mixed with water, and the solid-liquid ratio is 1:(20-40) g / mL; Preferably, the added amount of the complex enzyme is 0.1‰-0.5‰ of the mint raw material mass; Preferably, the enzymatic hydrolysis temperature is 40-60°C and the time is 1-3h.

3. The menthol mouthpiece glue for cigar according to claim 2, characterized in that: The organic solvent includes anhydrous ethanol and / or ether; Preferably, the volume ratio of anhydrous ethanol to diethyl ether is (0.5-2):(0.5-2); Preferably, the volume ratio of the reaction solution to the organic solvent is 1:(4-8); Preferably, the soaking is carried out under the conditions of ultrasound-microwave combined treatment; Preferably, the soaking temperature is 18-30°C and the soaking time is 2-5h.

4. The menthol mouthpiece glue for cigar according to claim 1, characterized in that: The mint flavor is prepared by a method comprising the following steps: The peppermint extract, peppermint oil, menthol and 80%-98% ethanol solution are mixed to prepare peppermint essence.

5. The menthol mouthpiece glue for cigar according to claim 1, characterized in that: The mass ratio of the peppermint extract, peppermint oil and menthol is (1-3):(0.5-2):(3-6).

6. The menthol mouthpiece glue for cigars according to claim 4, characterized in that: The mass ratio of the peppermint extract, peppermint oil, menthol and ethanol solution is (1-3):(0.5-2):(3-6):(0.5-2); Preferably, the mixing time is 3-6 hours.

7. The menthol mouthpiece glue for cigars according to claim 1, characterized in that: The mass ratio of sodium starch octenylsuccinate, porous starch and water is (1-3):1:(4-6); Preferably, the mint flavor-starch emulsion is prepared by a method comprising the following steps: Mixing sodium starch octenylsuccinate, porous starch and water to obtain a starch solution, and mixing the starch solution with mint essence for homogenization to obtain a mint essence-starch emulsion; Preferably, the mass ratio of the starch solution to the mint flavor is (6-10):(2-5); Preferably, the homogenization speed is 18000-20000 rpm, and the time is 2-5 min.

8. A method for preparing the mint mouthpiece glue for cigars according to any one of claims 1 to 7, characterized in that: The preparation method specifically comprises the following steps: The mint mouthpiece glue, mint essence, mint essence-starch emulsion and water are mixed to prepare the mint mouthpiece glue for cigars.

9. The preparation method according to claim 8, characterized in that: The mass ratio of the mouthpiece glue, mint flavor, mint flavor-starch emulsion and water is (4-6):(1-4):(1-3):(4-6).

10. Use of the mint mouthpiece glue for cigars according to any one of claims 1 to 7 in the preparation of mint-flavored cigars or cigarettes.

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