Method for evaluating quality of reconstituted tobacco concentrated solution

Abstract

The invention belongs to the technical field of reconstituted tobacco quality evaluation, and particularly relates to a method for evaluating the quality of a reconstituted tobacco concentrated solution. The method comprises the steps of S1, determining evaluation indexes, S2, evaluating sensory quality, S3, establishing an evaluation model, S4, evaluating the quality of the concentrated solution and the like. According to the method, the evaluation model is established by analyzing the related performance between the physicochemical indexes of the reconstituted tobacco concentrated solution preserved for a certain time and the sensory evaluation result, so that the freshness of the reconstituted tobacco concentrated solution is quickly evaluated, and the problem that the quality evaluation of the reconstituted tobacco concentrated solution is not objective and accurate enough is solved. The method for evaluating the quality of the reconstituted tobacco concentrated solution can be used as an effective means for objectively and scientifically judging the quality of the concentrated solution, the dependence on professionals is reduced, the concentrated solution treatment efficiency is improved, and resource waste is avoided.

Description

Technical Field

[0001] The present invention belongs to the technical field of the quality evaluation of reconstituted tobacco, and particularly relates to a method for evaluating the quality of a reconstituted tobacco concentrate. Background Art

[0002] Reconstituted tobacco, also known as tobacco sheet, is a product similar to natural tobacco leaves made from waste materials such as tobacco stems, tobacco dust, and shredded tobacco leaves during the cigarette manufacturing process. The production technologies of reconstituted tobacco mainly include three categories: the roll pressing method, the thick slurry method, and the papermaking method. Among them, the papermaking method is the most widely used at home and abroad. Reconstituted tobacco produced by the papermaking method has different characteristics from other reconstituted tobaccos, such as low density, high filling power, and the formula can be artificially intervened.

[0003] Different from the roll pressing method and the thick slurry method, the papermaking method for reconstituted tobacco adopts a two-step processing technology of "separation + recombination". It is necessary to extract and prepare a concentrate from the raw materials. The solid materials after extraction are pulped and formed into a base sheet through papermaking, and then the prepared concentrate is coated on the base sheet for recombination and processing to make the finished product. The base sheet provides a skeleton structure for the reconstituted tobacco, and the concentrate provides tobacco flavor components for the reconstituted tobacco. Therefore, the quality of the concentrate directly determines the product quality of the reconstituted tobacco.

[0004] During the production process, due to the mismatch between the timeliness of the preparation of the slurry and the concentrate and the consumption per ton of the product, there is often surplus concentrate at the end of production. To prevent the concentrate from deteriorating rapidly and ensure the quality of the concentrate, production enterprises will refrigerate the concentrate for subsequent production at the beginning of the shift or for extracting active ingredients from tobacco. The concentrate will deteriorate during the refrigeration process due to factors such as temperature, humidity, the type and activity of microorganisms. The industry usually uses the methods of smelling or sample smoking evaluation to judge whether the concentrate sample is usable. However, this approach often has disadvantages such as subjective bias and lag, which will lead to the risk of unreasonable storage and transportation and untimely use of the concentrate, resulting in waste of resources.

[0005] Therefore, it is necessary to establish an objective and rapid evaluation method for the usability of the concentrate to provide a basis for the quality monitoring of the reconstituted tobacco concentrate. Summary of the Invention

[0006] The purpose of the present invention is to provide a method for evaluating the quality of a reconstituted tobacco concentrate. By analyzing the correlation between the physical and chemical indexes and the sensory evaluation results of the reconstituted tobacco concentrate after being preserved for a certain period of time, an evaluation model is established to quickly evaluate the freshness of the reconstituted tobacco concentrate, so as to solve the problems that the quality evaluation of the reconstituted tobacco concentrate is not objective enough and not accurate enough.

[0007] Based on the above purpose, the present invention adopts the following technical solutions:

[0008] A method for evaluating the quality of a reconstituted tobacco concentrate includes the following steps:

[0009] S1: Determine evaluation indicators

[0010] S11: Preparation of concentrated liquid samples with different freshness

[0011] a. Preparation of concentrated liquid: Extract the soluble substances in tobacco raw materials with an extractant at 50 - 80°C for 30 - 70 min to obtain an extract; the extract is purified and concentrated to obtain a concentrated liquid;

[0012] b. Obtain concentrated liquids with different freshness by placing them in different environments for a certain period of time:

[0013] S12: Collect basic data of concentrated liquids with different freshness, including physical indicators and chemical indicators;

[0014] S2: Sensory quality evaluation

[0015] Including olfactory discrimination evaluation and smoking evaluation;

[0016] S3: Establish an evaluation model

[0017] Including determining physical indicators and / or chemical indicators that are correlated with the sensory evaluation results, and establishing an evaluation model equation. Specifically: Using the fresh concentrated liquid as a reference sample, calculate the change range of physical and chemical indicators of different freshness relative to the reference sample, conduct a correlation analysis with the sensory evaluation results, determine the indicators that are significantly correlated with the sensory evaluation results, and combine the weights of each significantly correlated indicator and the sensory evaluation results to construct an evaluation model for the quality of the concentrated liquid;

[0018] S4: Evaluation of the quality of the concentrated liquid

[0019] Detect the change values of physical indicators and / or chemical indicators of the concentrated liquid at any time, and combine the evaluation model to judge the quality of the concentrated liquid.

[0020] Specifically, in step S11, the extractant is water or an ethanol solution with a volume fraction of 5 - 40%.

[0021] Specifically, in step S11, the mass ratio of tobacco raw materials to the extractant is 1:3 - 20.

[0022] Specifically, in step S11, the purification and concentration are specifically one or a combination of filtration, flocculation sedimentation, centrifugal purification, and membrane purification; during centrifugal purification, the centrifugal parameters are 2000 - 10000 r / min and the time is 2 - 10 min; the membrane purification is ultrafiltration or microfiltration. The process methods and process parameters not described in the present invention regarding purification and concentration adopt the conventional settings in the prior art and are not the invention points of the present invention, so they will not be elaborated further.

[0023] Specifically, in step S11, the mass concentration of the concentrated liquid is 30-50%.

[0024] Specifically, in step S11, the concentrated liquid is placed for a certain period of time under different environments. The operation steps are as follows:

[0025] Group 1 samples: The concentrated liquid is put into a sealed bag and placed at 15-35 °C for a certain period of time (2-30 days) to obtain concentrated liquid samples with different freshness. The initial concentrated liquid is marked as fresh concentrated liquid 1, the concentrated liquid with a sugary sour smell (about 4-8 days) is marked as initially changed concentrated liquid 1, and the concentrated liquid with a sour and stinky smell is marked as spoiled concentrated liquid 1. The number of each sample of these three types of samples is not less than 10.

[0026] Group 2 samples: The concentrated liquid is put into a cold storage with an environmental temperature of -2 to -8 °C and placed for 6 months to 4 years until the state of the sample changes (the change in the state of the sample means that granular suspended substances appear in the sample), and three types of concentrated liquids are obtained during this period. The initial concentrated liquid is marked as fresh concentrated liquid 2, the sample of the concentrated liquid when granular suspended substances are about to appear is marked as initially changed concentrated liquid 2, and the concentrated liquid with obvious granular suspended substances is marked as spoiled concentrated liquid 2. The number of each sample of these three types of samples is not less than 10.

[0027] Specifically, in step S12, the physical indexes include viscosity, density, refractive index, etc.; the chemical indexes include pH, acid value, total water-soluble sugar content, etc.

[0028] Specifically, in step S2, the olfactory discrimination evaluation directly uses the method of smelling to evaluate three aroma characteristics: wine aroma, sweet and fresh aroma, and caramel-like sweet aroma. The score is 0-3 points. Among them, the sweet and fresh aroma and caramel-like sweet aroma are strong with 3 points, having this aroma is 2 points, slightly having this aroma is 1 point, and not having this aroma is 0 points; the wine aroma is strong with 0 points, slightly having the wine aroma is 1 point, and not having this aroma is 3 points;

[0029] The method for the smoking evaluation is to coat the undiluted sample on the base paper produced by the paper-making method for reconstituted tobacco leaves, and conduct the smoking evaluation of the internal quality of the concentrated liquid with different freshness according to the industry standard "YCT 498-2014 Sensory Evaluation Method for Reconstituted Tobacco Leaves (Paper-making Method)". The evaluation indexes include aroma, off-flavor, irritation, smoking taste, etc. Among them, the irritation is scored according to the weight of 0-3 points, and the others are scored according to the weight of 0-5 points;

[0030] The sensory evaluation result is represented by the cumulative value of the olfactory discrimination evaluation score and the smoking evaluation score.

[0031] Specifically, in step S3, when after analysis, the indexes such as the viscosity, pH, acid value, and total water-soluble sugar of the concentrated liquid are extremely significantly correlated with the sensory evaluation result, at this time, in step S3, the established evaluation model is:

[0032] T = 100 - 5.4*A - 469.8B - 7.1C - 7.9D (1);

[0033] T is the quality score (dimensionless), A represents the change in the content of total water-soluble sugars (unit: %), B represents the change in pH (dimensionless), C represents the change in acid value (dimensionless), and D represents the change range of viscosity (dimensionless); the fresh sample is used as the reference sample.

[0034] Specifically, in step S3, when after analysis, the indexes such as the viscosity, pH, acid value, and total water-soluble sugars of the concentrated solution are extremely significantly correlated with the sensory evaluation results, at this time, in step S4, the judgment result is:

[0035] When T ≥ 80, the concentrated solution can be used continuously;

[0036] When 60 < T < 80, the concentrated solution needs to be used with caution;

[0037] When T ≤ 60, the concentrated solution has deteriorated and cannot be used.

[0038] Specifically, when T is between 60 - 80, the concentrated solution can evaluate the sugar sour taste, the tobacco fragrance weakens, the content of total water-soluble sugars decreases by about 2%, and the pH, acid value, and viscosity all increase or decrease to varying degrees. After being used in the product and processed through processes such as drying, the negative impact brought by the sour substances generated by the degradation of the concentrated solution can be weakened and can be used in low-grade cut filler; however, when the sugar content in the concentrated solution decreases by 2.5% and above, and at the same time, with the changes of other indexes, the pH increases by more than 0.2, the acid value decreases by more than 3, and the viscosity increases by more than 0.9. At this time, the sugar sour taste of the concentrated solution can be significantly evaluated, and the negative impact of the spoilage zone cannot be improved by subsequent processes, affecting the product quality; moreover, the sugar content decreases significantly, while the change in nicotine after deterioration is small, resulting in an uncoordinated sugar-alkali ratio and unable to meet the product requirements.

[0039] Compared with the prior art, the beneficial effects of the present invention are:

[0040] The present invention provides a method for evaluating the quality of reconstituted tobacco concentrated solution. By analyzing the correlation performance between the physical and chemical indexes and the sensory evaluation results of the reconstituted tobacco concentrated solution after being stored for a certain time, an evaluation model is established to quickly evaluate the freshness of the reconstituted tobacco concentrated solution.

[0041] The method for evaluating the quality of the reconstituted tobacco concentrated solution according to the present invention can be used as an effective means for objectively and scientifically judging the quality of the concentrated solution, reducing the dependence on professionals, improving the efficiency of concentrated solution disposal, and avoiding waste of resources. Detailed implementation manners

[0042] For the convenience of understanding the present invention, the present invention will be described more comprehensively and in detail below in conjunction with preferred embodiments. However, the protection scope of the present invention is not limited to the following specific embodiments.

[0043] Unless otherwise defined, all professional terms used hereinafter have the same meaning as commonly understood by those skilled in the art. The professional terms used herein are only for the purpose of describing specific embodiments and are not intended to limit the protection scope of the present invention.

[0044] Unless otherwise specifically stated, various raw materials, reagents, instruments, and equipment used in the present invention can be obtained through market purchases or can be prepared by existing methods.

[0045] When measuring in the following examples, an electronic balance with a precision of one-thousandth or one-ten-thousandth was used for weighing.

[0046] Example 1

[0047] A method for evaluating the quality of reconstituted tobacco concentrate, by analyzing the correlation between the physical and chemical indexes and the sensory evaluation results of the reconstituted tobacco concentrate after storage for a certain time, establishing an evaluation model, so as to quickly evaluate the freshness of the reconstituted tobacco concentrate. The specific steps are as follows:

[0048] S1: Determine the evaluation indexes

[0049] S11: Preparation of concentrate samples with different freshness

[0050] a. Preparation of the concentrate: Extract the soluble substances in flue-cured tobacco raw materials with water at 50 - 80 °C for 30 - 70 min, with the mass ratio of tobacco raw materials to water being 1:3 - 20, to obtain an extract; the extract is purified and concentrated to obtain a concentrate, and the mass concentration (solid content) of the concentrate is 30 - 50%;

[0051] Among them, the purification and concentration is specifically carried out by centrifugal purification or membrane purification. The centrifugal parameters are 2000 - 10000 r / min and the time is 2 - 10 min; the membrane purification is ultrafiltration or microfiltration. The process methods and process parameters not described in the present invention regarding purification and concentration adopt the conventional settings in the prior art and are not the invention points of the present invention, so they will not be elaborated further;

[0052] b. Post-treatment is carried out according to the following method to obtain concentrates with different freshness:

[0053] Group 1 samples: The concentrated liquid was put into a sealed bag and placed at 15 - 35 °C for a certain period (2 - 30 days) to obtain concentrated liquid samples with different freshness. The initial concentrated liquid was marked as fresh concentrated liquid 1, the concentrated liquid with a sugary sour smell (about 4 - 8 days) was marked as initially changed concentrated liquid 1, and the concentrated liquid with a sour and stinky smell was marked as spoiled concentrated liquid 1. The number of each sample of these 3 types was not less than 10.

[0054] Group 2 samples: The concentrated liquid was put into a cold storage with an ambient temperature of -2 to -8 °C for 6 months to 4 years, and the placement time was until the sample state changed (the change of the sample state means that granular suspended substances appeared in the sample), and three types of concentrated liquid were obtained during this period. The initial concentrated liquid was marked as fresh concentrated liquid 2, the sample of the concentrated liquid when granular suspended substances were about to appear was marked as initially changed concentrated liquid 2, and the concentrated liquid with obvious granular suspended substances was marked as spoiled concentrated liquid 2. The number of each sample of these 3 types was not less than 10.

[0055] S12: Collect basic data of concentrated liquid with different freshness

[0056] Detect the physical indexes (preferably viscosity, density, refractive index, etc.) and chemical indexes (preferably pH, acid value, total water-soluble sugar content, etc.) of the samples.

[0057] S2: Sensory quality evaluation

[0058] S21: Conduct sensory evaluation on the samples, including olfactory discrimination evaluation and smoking evaluation

[0059] Among them, the olfactory discrimination evaluation directly uses the method of smelling to evaluate 3 aroma characteristics such as wine aroma, sweet and fresh aroma, and caramel sweet aroma, with scores ranging from 0 - 3. Among them, for the sweet and fresh aroma and caramel sweet aroma, strong aroma is 3 points, having this aroma is 2 points, slightly having this aroma is 1 point, and not having this aroma is 0 point; for wine aroma, strong wine aroma is 0 point, slightly having wine aroma is 1 point, and not having this aroma is 3 points;

[0060] The method of smoking evaluation is to coat the undiluted sample on the base of reconstituted tobacco leaves produced by the paper-making method, and conduct smoking evaluation on the internal quality of concentrated liquid with different freshness according to the industry standard (YCT 498 - 2014 Sensory Evaluation Method for Reconstituted Tobacco Leaves (Paper-making Method)). The evaluation indexes select indexes such as aroma, off-flavor, irritation, and smoking taste. Among them, irritation is assigned scores according to a weight of 0 - 3 points, and the rest are assigned scores according to a weight of 0 - 5 points;

[0061] The sensory evaluation result is expressed by the cumulative value of the olfactory discrimination evaluation score and the smoking evaluation score.

[0062] S3: Establish an evaluation model

[0063] S31: It includes determining physical and chemical indicators that are correlated with sensory evaluation results and establishing an evaluation model equation, specifically as follows:

[0064] Taking the fresh concentrate as a reference sample, calculate the change range of physical and chemical indicators of different freshness levels relative to the reference sample, and conduct a correlation analysis with the sensory evaluation results (correlation coefficient analysis or T-test or variance analysis of statistical analysis can be used to judge the correlation between physical and chemical indicators and sensory evaluation results), determine the indicators that are significantly correlated with the sensory evaluation results, and construct an evaluation model for the quality of the concentrate by combining the weights of each significantly correlated indicator and the sensory evaluation results.

[0065] Through analysis, it is determined that indicators such as the viscosity, pH, acid value, and total water-soluble sugar of the concentrate are extremely significantly correlated with the sensory evaluation results;

[0066] The process of judgment mainly depends on whether the change trends of different physical and chemical indicators are positively or negatively correlated with the sensory evaluation. Through testing, it is found that as the degree of deterioration increases, the sugar content shows a downward trend, the pH first decreases and then increases, the acid value is the opposite, and the viscosity shows an upward trend; there are inflection points in the pH and acid value, but within this range, the concentrate has not deteriorated and can be used; when the pH starts to increase and exceeds the value of the fresh liquid (the acid value is the opposite), it can be sensed that the concentrate slowly has a rancid taste, and the higher the degree of deterioration, the greater the change in these indicators and the lower the sensory evaluation score.

[0067] S32: Determination methods for each indicator

[0068] a. Viscosity determination method: Use a rotational viscometer (Brookfield DV2T) to measure at a test temperature of 30 °C and a rotation speed of 100 r / min.

[0069] b. pH determination method: Use a pH meter (Mettler Toledo SevenExcellence S500) to directly measure the pH of the concentrate.

[0070] c. Acid value determination method: Weigh 2 g of the concentrate, add 60 mL of distilled water, and use an automatic acid value analyzer (Metrohm) to measure the acidity.

[0071] d. Total water-soluble sugar content: Determine the total water-soluble sugar content of the concentrate according to "YC / T 159 Tobacco and Tobacco Products - Determination of Water-soluble Sugars - Continuous Flow Method".

[0072] S33: Establish an evaluation model

[0073] T = 100 - 5.4*A - 469.8B - 7.1C - 7.9D (1)

[0074] This is based on the changes in the content of total water-soluble sugars, pH, and acid value (the indicators of different deteriorated samples - the indicators before deterioration), as well as the change range of viscosity (the viscosity of different deteriorated samples / the viscosity before deterioration - 1) after preparing samples with different freshness levels during the experiment. Sensory evaluation was carried out, and scores were assigned based on the sensory evaluation as quality scores, using a 100-point system. The score was the dependent variable, and the changes in these indicators relative to the fresh sample were the variables, and the curve was fitted by multiple linear regression)

[0075] T is the quality score (dimensionless), A represents the change in the content of total water-soluble sugars (unit: %), B represents the change in pH (dimensionless), C represents the change in acid value (dimensionless), and D represents the change range of viscosity (dimensionless); the fresh sample was used as the reference sample.

[0076] S4: Evaluation of the quality of the concentrated solution

[0077] Detect the change values of the viscosity, pH, acid value, and content of total water-soluble sugars of the concentrated solution at any time, and combine with the evaluation model to judge the quality of the concentrated solution (usable, use with caution, unusable).

[0078] When T ≥ 80, the concentrated solution can be used continuously;

[0079] When 60 < T < 80, the concentrated solution needs to be used with caution;

[0080] When T ≤ 60, the concentrated solution has deteriorated and is unusable.

[0081] When T is between 60 and 80 points, the concentrated solution can evaluate the sugar sour taste, the tobacco fragrance weakens, the content of total water-soluble sugars decreases by about 2%, and the pH, acid value, and viscosity all increase or decrease to varying degrees. After being used in the product and processed through drying and other processes, the negative impact brought by the sour substances generated by the degradation of the concentrated solution can be weakened and can be used in low-grade thin slices; however, when the sugar content in the concentrated solution decreases by 2.5% or more, and at the same time there are changes in other indicators, the pH increases by about 0.2 or more, the acid value decreases by more than 3, and the viscosity increases by more than 0.9. At this time, the sugar sour taste can be clearly evaluated in the concentrated solution, and the negative impact of the spoilage belt cannot be improved through subsequent processes, affecting the product quality; moreover, the sugar content decreases significantly, while the change in nicotine after deterioration is not large, resulting in an uncoordinated sugar-alkali ratio and unable to meet the product requirements.

[0082] Application example 1

[0083] Multiple samples were obtained according to the method of step S1 in Example 1, and the evaluation model of step S3 in Example 1 was adopted according to the selected physical and / or chemical indicators.

[0084] Table 1 shows the results of the same kind of sample after being placed for different times, numbered 1#, 2#, 3#, 4#, and 5# respectively. Table 1 also discloses the detection indexes and the quality scores calculated according to formula (1).

[0085] From the scores in Table 1, it can be concluded that samples 1# and 2# can be used continuously, sample 3# needs to be used with caution, and samples 4# and 5# have deteriorated and are unusable.

[0086] Table 1 Indexes of the same kind of sample after being placed for different times

[0087] Sample number Total water-soluble sugar content (%) pH Acid value Viscosity (cP) Quality score 1# 14.10 4.75 27 20 102.36 2# 13.50 4.79 26 24 92.2 3# 12.50 4.85 25 35 72 4# 10.20 4.93 24 40 51.82 5# 8.43 5.02 20 80 31.08

[0088] The present invention provides a method for evaluating the quality of reconstituted tobacco concentrate, which can be used as an effective means for objectively and scientifically judging the quality of the concentrate, reducing the dependence on professionals, improving the efficiency of concentrate disposal, and avoiding waste of resources.

[0089] Finally, it should be noted that the above are only the preferred embodiments of the present invention and the application of technical principles. Those skilled in the art will understand that the present invention is not limited to the specific embodiments described here. Various obvious changes, re-adjustments and substitutions can be made by those skilled in the art without departing from the protection scope of the present invention. Therefore, although the present invention has been described in detail through the above embodiments, the present invention is not limited to the specific embodiments described here. Without departing from the concept of the present invention, more other effective embodiments can also be included, and the scope of the present invention is determined by the scope of the appended claims.

Claims

1. A method for evaluating the quality of reconstituted tobacco concentrate, characterized in that It includes the following steps: S1: Determine evaluation indicators S11: Preparation of concentrated liquid samples with different freshness a. Preparation of concentrated liquid: Extract the soluble substances in tobacco raw materials with an extractant at 50 - 80 °C for 30 - 70 min to obtain an extract; the extract is purified and concentrated to obtain a concentrated liquid; b. Obtain concentrated liquids with different freshness by placing them in different environments for a certain period of time: S12: Collect basic data of concentrated liquids with different freshness, including physical indicators and chemical indicators; S2: Sensory quality evaluation It includes olfactory discrimination evaluation and smoking evaluation; S3: Establish an evaluation model It includes determining physical indicators and / or chemical indicators that are correlated with sensory evaluation results, and establishing an evaluation model equation. Specifically: Using the fresh concentrated liquid as a reference sample, calculate the change range of physical and chemical indicators of different freshness relative to the reference sample, conduct a correlation analysis with the sensory evaluation results, determine the indicators that are significantly correlated with the sensory evaluation results, and combine the weights of each significantly correlated indicator and the sensory evaluation results to construct an evaluation model for the quality of the concentrated liquid; S4: Evaluation of the quality of the concentrated liquid Detect the change values of physical indicators and / or chemical indicators of the concentrated liquid at any time, and combine the evaluation model to judge the quality of the concentrated liquid.

2. The method according to claim 1, wherein In step S11, the extractant is water or an ethanol solution with a volume fraction of 5 - 40%.

3. The method according to claim 1, wherein In step S11, the mass ratio of tobacco raw materials to the extractant is 1:3 - 20.

4. The method according to claim 1, wherein In step S11, when placing the concentrated liquid in different environments for a certain period of time, the operation steps are as follows: Group 1 samples: Put the concentrated liquid into a sealed bag and place it at 15 - 35 °C for a certain period of time to obtain concentrated liquid samples with different freshness; Group 2 samples: Put the concentrated liquid into a cold storage with an environmental temperature of -2 to -8 °C for a placement time of 6 months to 4 years.

5. The method according to claim 1, wherein In step S12, the physical indicators include viscosity, density, and refractive index; the chemical indicators include pH, acid value, and total water-soluble sugar content.

6. The method according to claim 1, characterized in that, In step S2, the olfactory discrimination evaluation directly uses the method of smelling to evaluate three aroma characteristics: wine aroma, sweet and fresh aroma, and caramel sweet aroma; The method of the smoking evaluation is to coat the undiluted sample on the base paper produced by the paper-making method for reconstituted tobacco, and conduct a smoking evaluation of the internal quality of concentrated liquids with different freshness according to the industry standard "YCT 498-2014 Sensory Evaluation Method for Reconstituted Tobacco (Paper-making Method)"; the sensory evaluation results are represented by the cumulative value of the olfactory discrimination evaluation score and the smoking evaluation score.

7. The method according to claim 1, characterized in that, In step S3, after analysis, the viscosity, pH, acid value, and total water-soluble sugar of the concentrated liquid are extremely significantly correlated with the sensory evaluation results.

8. The method according to claim 7, wherein In step S3, the established evaluation model is: T = 100 - 5.4*A - 469.8B - 7.1C - 7.9D (1); T is the quality score, dimensionless; A represents the change amount of the total water-soluble sugar content, unit %; B represents the change amount of pH, dimensionless; C represents the change amount of acid value, dimensionless; D represents the change range of viscosity, dimensionless; all are based on the fresh sample as the reference sample.