Fermented mixed wood aroma-enhancing slow-release spice and application thereof in cigarette heating

Abstract

The invention provides a fermented mixed wood aroma-enhancing slow-release spice and application thereof in cigarette heating. The method comprises the following steps: drying and crushing three wood raw materials, namely camphorwood, cinnamon and syzygium aromaticum, sieving with a 50-mesh sieve, and mixing according to a certain proportion; mixing bacillus velezensis liquid, beta-glucosidase, candida antarctica lipase B and neutral protease, spraying the mixture into the mixed wood powder, and carrying out static fermentation to obtain a fermented mixed wood raw material; carrying out dry distillation reaction on the fermented mixture; and refining the collected dry distillation product through a ceramic membrane, mixing with a chitosan solution and an emulsifier, carrying out an ionic cross-linking reaction, and freeze-drying to obtain the fermented mixed wood aroma-enhancing slow-release perfume. When the prepared fermented mixed wood aroma-enhancing slow-release spice is applied to heat-not-burn cigarettes, the aroma of the cigarettes can be obviously improved, the aroma of the cigarettes is coordinated, offensive odor is covered, irritation is reduced, and the heat-not-burn cigarettes are endowed with the aroma of characteristic smoke aroma, chocolate aroma, nut aroma and pineapple aroma.

Description

Technical Field

[0001] The invention belongs to the field of tobacco flavorings, and in particular relates to a fermented mixed wood flavoring slow-release flavoring and an application thereof in heated cigarettes. Background Art

[0002] In recent years, as the tobacco industry has begun implementing tar reduction and harm reduction measures, the resulting lack of aroma and flavor has led to a decline in the aroma and flavor of heated cigarettes. Tobacco flavorings and fragrances are one of the most direct and effective methods to improve the insufficient aroma and bland smoke of heated cigarettes. Currently, both domestic and international efforts are actively exploring the use of various extraction and separation technologies to extract aroma-producing substances suitable for heated cigarettes from tobacco. Dry distillation, a reaction process in which solids or organic matter are heated and decomposed in an airtight environment, produces no harmful substances, is easy to operate and control, and offers high product yields and high quality. However, relatively few reports have been published in the tobacco industry. Flavors produced by dry distillation are called dry distillation spices. Due to their smoky aroma, they are also known as liquid smoke or smoke flavorings. Adding a small amount can produce a better natural tobacco aroma than traditional methods, and the process is pollution-free, safe, hygienic, and easy to perform. Camphorwood, cinnamon, and cloves are all evergreen trees with aromatic properties, making them useful in making spices. Cloves offer a spicy and numbing sensation, accompanied by a minty, cooling sensation. Their aroma is rich, rich, long-lasting, and durable. Camphorwood possesses a distinctive fragrance and is corrosion-resistant. Cinnamon is a commonly used traditional Chinese medicine and can also be used in spices to enhance flavor. Fermenting a mixture of these sawdust enhances flavor and quality. Liquid smoke produced through dry distillation contains a variety of flavor components, including phenols, carbonyl compounds, organic acids, furans, and furfural. These compounds exhibit significant biological activities, including antibacterial and antioxidant properties. Furthermore, liquid smoke composed of these compounds plays a significant role in improving the taste, color, and flavor of food. The distinct nature of these three raw materials allows for the production of liquid smoke products with unique flavor profiles. By using liquid smoke as raw material, while retaining its aroma characteristics, new beneficial aroma components are added, and finally prepared into solid spices and applied to tobacco, it can effectively improve the smoking quality of cigarettes and has important application value. The problem of inconsistent puffs in heated cigarettes can be improved by slow-release treatment of flavors and spices. Natural plant camphor wood, cinnamon, and clove wood are used as raw materials. While retaining their characteristic aroma, beneficial aroma-producing substances in flue-cured tobacco leaves are incorporated. Spices with characteristic aromas are prepared through dry distillation reaction. Chitosan is used as the wall material and wood dry distillation spices are used as the core material. Complex coacervation method is used to prepare microcapsules with slow-release effects of the characteristic aroma of each wood. The aroma components are stored in nano-microcapsules, which can effectively solve the problem of spices releasing too quickly in heated cigarette applications and improve the consistency of the flavor of heated cigarettes from puff to puff. When applied to heated cigarettes, it can effectively improve the smoking quality of heated cigarettes and give heated cigarettes smoky, chocolate, nutty and pineapple aromas, which has good application prospects. Summary of the Invention

[0003] Technical problem to be solved: In response to the above technical problems, the present invention proposes a fermented mixed wood flavoring and slow-release fragrance and its application in heated cigarettes. Three kinds of fragrant wood, namely camphor wood, cinnamon and clove wood, are crushed and sieved, and mixed in a certain proportion to form a mixed wood powder; Bacillus velezensis liquid, β-glucosidase, Antarctic Candida lipase B and neutral protease are evenly mixed and sprayed on the mixed wood powder for static fermentation; the fermented mixture is loaded into a dry distillation tube, and smoke liquid is prepared under high temperature and nitrogen environment; the tobacco powder is passed through a 50-mesh sieve and mixed with the smoke liquid product, and the mixture is dry distilled to obtain a dry distillation product; the collected dry distillation product is refined by a ceramic membrane, mixed with a chitosan solution and an emulsifier, and freeze-dried after ionic cross-linking reaction to obtain a fermented mixed wood flavoring and slow-release fragrance. The invention adds the prepared fermented mixed wood flavoring slow-release fragrance to the heated cigarette, which can significantly improve the aroma of the cigarette, make the cigarette aroma harmonious, mask the miscellaneous smell, reduce irritation, reduce the spicy feeling, and make the aftertaste comfortable and clean. At the same time, it gives the heated cigarette the characteristic aroma of smoky aroma, chocolate aroma, nut aroma and pineapple aroma, and enhances the original aroma of tobacco.

[0004] Technical solution: A method for preparing fermented mixed wood flavoring slow-release fragrance, comprising the following steps: S1. The camphor, cinnamon and clove wood raw materials were dried at 60-65 ℃ for 2-3h, respectively, after crushing through a 50-mesh sieve, the sieved camphor, cinnamon and clove wood powders were mixed in a certain proportion to obtain a mixed powder; S2. The Bacillus Velez bacteria solution, β-glucosidase, Candida antarctica lipase B and neutral protease were mixed and sprayed on the mixed powder and placed in a sealed bag for fermentation to obtain a mixed powder after fermentation; S3. The fermented mixed powder was loaded into a retort tube and prepared at a reaction temperature of 350-360 ℃ under nitrogen atmosphere at a liquid smoke; S4. The discarded tobacco stems were crushed to prepare tobacco raw materials. The tobacco raw materials were passed through a 50-mesh sieve and the smoked liquid was mixed in a mass ratio of 4:1. The mixture was dry distilled at a reaction temperature of 350-360 ° C for 1-2h under a nitrogen environment to obtain a dry distillation product. S5. The dry distillation product is removed with a 50nm ceramic membrane to remove solid particulate impurities and the components are refined to obtain liquid dry distillation spices; S6. After fully emulsifying the liquid distilled fragrance with the emulsifier Span 80 at room temperature, mix evenly with the chitosan solution, adjust the pH to 6.0, slowly add the sodium tripolyphosphate solution dropwise to carry out ionic crosslinking reaction, and magnetically stir for 1-2 hours. After the reaction, freeze-dry to obtain the fermented mixed wood flavoring slow-release fragrance. Furthermore, in step S1, the mass ratio of camphor wood, cinnamon and clove wood powder is 1:1:(1-3). Furthermore, the fermentation conditions in step S2 are fermentation temperature 30-35° C. and fermentation time 2-4 days. Furthermore, the concentration of the Bacillus velezensis liquid in step S2 is 1×10 8 -1.5×10 8 cfu / mL, the mass ratio of Bacillus velezensis culture liquid, β-glucosidase, Candida antarctica lipase B and neutral protease is 1:1:2:3, and the enzyme activity after mixing the culture liquid and enzyme is 20000-21000 U / mL. Furthermore, the mass ratio of the tobacco dust material after passing through a 50-mesh sieve and the flavoring product in step S3 is (3-5):1. Furthermore, in step S4, the dry distillation heating rate is 20-25°C / min, and the nitrogen flow rate is 4-6 mL / min. Furthermore, the chitosan solution in step S6 is prepared by dissolving chitosan powder in 1% glacial acetic acid solution. The fermented mixed wood flavoring slow-release fragrance prepared by any of the preparation methods described above. Application of the fermented mixed wood flavoring slow-release fragrance described in any one of the above in heated cigarettes. Beneficial effects: 1. The present invention uses composite bacterial enzyme fermentation to treat fragrant wood and then performs dry distillation on the fermentation product and smoke liquid. The cigarette has the original tobacco aroma and smoke aroma, as well as the characteristics of chocolate aroma, nut aroma and pineapple aroma, which is more harmonious and comfortable. In addition, no harmful substances are produced during the dry distillation reaction. The invention is low-cost, simple to operate, and has good application prospects. A 50nm ceramic membrane is used to remove solid particulate impurities from the dry distillation product, refine the components, remove large molecular impurities, and retain small molecular aroma substances, resulting in a softer aroma and more harmonious aroma layers. 2. The present invention uses nano-microcapsule technology to embed the prepared dry distillation spices, which can slowly release aroma components, thereby enhancing the overall aroma of cigarettes, improving the flavor consistency of heated cigarettes from puff to puff, significantly improving the chemical stability of spices, reducing the problem of spice deterioration caused by changes in the external environment, and facilitating transportation and storage, which can significantly improve the performance and application value of spices. 3. The present invention adds a fermented mixed wood flavoring slow-release flavoring with smoky, chocolate, nutty, and pineapple flavors to the heated cigarette filter rod. The microcapsules help reduce the generation of sidestream smoke and reduce the risk of secondhand smoke inhalation by others; they can also reduce the amount of tar produced by tobacco during the heating process, thereby reducing the health hazards of smoking; the embedded flavorings are more stable and less volatile, thereby increasing the aroma of the cigarette, masking foreign odors, reducing irritation, maintaining the consistency and stability of the cigarette product, and at the same time giving it a rich and fragrant smoky aroma, tobacco aroma, chocolate aroma, nutty aroma, and pineapple aroma. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 The following are the aroma sensory evaluation graphs of Examples 4-7 and Comparative Examples 1-9. DETAILED DESCRIPTION The present invention provides a fermented mixed wood flavoring for slow-release flavoring and its application in heated cigarettes. To clarify the objectives, technical solutions, and effects of the present invention, the present invention will be further described in detail below with reference to the following examples. It should be understood that the specific examples described herein are intended only to illustrate the present invention and are not intended to limit the present invention. Example 1 A method for preparing a fermented mixed wood flavoring slow-release fragrance, characterized by comprising the following steps: S1. The camphor wood, cinnamon and clove wood raw materials were dried at 60 ° C for 2h, respectively, and then crushed through a 50-mesh sieve. The sieved camphor wood, cinnamon and clove wood powders were mixed in a ratio of 1:1:1 to obtain a mixed powder; S2. The Bacillus velez bacterial solution, β-glucosidase, Candida antarctica lipase B and neutral protease were mixed in a mass ratio of 1:1:2:3. The concentration of the Bacillus velez bacterial solution was 10 8 cfu / mL, and the enzyme activity after mixing was 20000U / mL. The mixed solution was sprayed on the mixed powder, placed in a sealed bag and fermented at 32℃ for 3 days to obtain the fermented mixed powder; S3. The fermented mixed powder was loaded into a retort in a bubbling fluidized bed reactor, and liquid smoke was prepared at a reaction temperature of 350 ° C under a nitrogen environment. Liquid smoke was refined by pyrolysis and condensation under high temperature conditions; S4. The tobacco powder raw material was passed through a 50-mesh sieve and mixed with the smoked liquid in a mass ratio of 4:1. The mixture was dry distilled at a reaction temperature of 350 ° C for 1 h under a nitrogen atmosphere at a heating rate of 20 ° C / min and a nitrogen flow rate of 5 mL / min to obtain a dry distillation product; S5. The dry distillation product is removed with a 50nm ceramic membrane to remove solid particulate impurities and the components are refined to obtain liquid dry distillation spices; S6. At room temperature, chitosan powder was dissolved in 1% glacial acetic acid solution to prepare a chitosan solution. The liquid distilled fragrance was fully emulsified with the emulsifier Span 80 and then mixed evenly with the chitosan solution. The pH was adjusted to 6.0, and sodium tripolyphosphate solution was slowly added dropwise to carry out an ionic crosslinking reaction. The mixture was magnetically stirred for 1 hour. After the reaction, the mixture was freeze-dried to obtain the fermented mixed wood flavoring slow-release fragrance. Example 2 A method for preparing a fermented mixed wood flavoring slow-release fragrance, characterized by comprising the following steps: S1. The camphor wood, cinnamon and clove wood raw materials were dried at 60 ° C for 2h, respectively, and then crushed through a 50-mesh sieve. The sieved camphor wood, cinnamon and clove wood powders were mixed in a ratio of 1:1:2 to obtain a mixed powder; S2. The Bacillus velez bacterial solution, β-glucosidase, Candida antarctica lipase B and neutral protease were mixed in a mass ratio of 1:1:2:3. The concentration of the Bacillus velez bacterial solution was 10 8 cfu / mL, and the enzyme activity after mixing was 20000U / mL. The mixed solution was sprayed on the mixed powder, placed in a sealed bag and fermented at 32℃ for 3 days to obtain the fermented mixed powder; S3. The fermented mixed powder was loaded into a retort in a bubbling fluidized bed reactor, and liquid smoke was prepared at a reaction temperature of 350 ° C under a nitrogen environment. Liquid smoke was refined by pyrolysis and condensation under high temperature conditions; S4. The tobacco powder raw material was passed through a 50-mesh sieve and mixed with the smoked liquid in a mass ratio of 4:1. The mixture was dry distilled at a reaction temperature of 350 ° C for 1 h under a nitrogen atmosphere at a heating rate of 20 ° C / min and a nitrogen flow rate of 5 mL / min to obtain a dry distillation product; S5. The dry distillation product is removed with a 50nm ceramic membrane to remove solid particulate impurities and the components are refined to obtain liquid dry distillation spices; S6. At room temperature, chitosan powder was dissolved in 1% glacial acetic acid solution to prepare a chitosan solution. The liquid distilled fragrance was fully emulsified with the emulsifier Span 80 and then mixed evenly with the chitosan solution. The pH was adjusted to 6.0, and sodium tripolyphosphate solution was slowly added dropwise to carry out an ionic crosslinking reaction. The mixture was magnetically stirred for 1 hour. After the reaction, the mixture was freeze-dried to obtain the fermented mixed wood flavoring slow-release fragrance. Example 3 A method for preparing a fermented mixed wood flavoring slow-release fragrance, characterized by comprising the following steps: S1. The camphor wood, cinnamon and clove wood raw materials were dried at 60 ° C for 2h, respectively, and then crushed through a 50-mesh sieve. The sieved camphor wood, cinnamon and clove wood powders were mixed in a ratio of 1:1:3 to obtain a mixed powder; S2. The Bacillus velez bacterial solution, β-glucosidase, Candida antarctica lipase B and neutral protease were mixed in a mass ratio of 1:1:2:3. The concentration of the Bacillus velez bacterial solution was 10 8 cfu / mL, and the enzyme activity after mixing was 20000U / mL. The mixed solution was sprayed on the mixed powder, placed in a sealed bag and fermented at 32℃ for 3 days to obtain the fermented mixed powder; S3. The fermented mixed powder was loaded into a retort in a bubbling fluidized bed reactor, and liquid smoke was prepared at a reaction temperature of 350 ° C under a nitrogen environment. Liquid smoke was refined by pyrolysis and condensation under high temperature conditions; S4. The tobacco powder raw material was passed through a 50-mesh sieve and mixed with the smoked liquid in a mass ratio of 4:1. The mixture was dry distilled at a reaction temperature of 350 ° C for 1 h under a nitrogen atmosphere at a heating rate of 20 ° C / min and a nitrogen flow rate of 5 mL / min to obtain a dry distillation product; S5. The dry distillation product is removed with a 50nm ceramic membrane to remove solid particulate impurities and the components are refined to obtain liquid dry distillation spices; S6. At room temperature, chitosan powder was dissolved in 1% glacial acetic acid solution to prepare a chitosan solution. The liquid distilled fragrance was fully emulsified with the emulsifier Span 80 and then mixed evenly with the chitosan solution. The pH was adjusted to 6.0, and sodium tripolyphosphate solution was slowly added dropwise to carry out an ionic crosslinking reaction. The mixture was magnetically stirred for 1 hour. After the reaction, the mixture was freeze-dried to obtain the fermented mixed wood flavoring slow-release fragrance. Performance Testing (1) Sensory evaluation The prepared fermented mixed wood flavoring slow-release fragrance was added to cigarettes at a dosage of 2 mg / cigarette. Sensory evaluation was conducted in accordance with the standard GBYC / T 5604.4-2005 "Cigarettes Part 4: Sensory Technical Requirements" for traditional cigarettes to determine the optimal wood ratio of fermented mixed wood flavoring slow-release microcapsule particles in heat-not-burn cigarettes. Table 1 Ratings of sensory quality of heated cigarettes with flavored slow-release flavors from mixed wood fermented with different proportions of three woods Table 1 shows the sensory quality scores of heated cigarettes with flavored and slow-released mixed wood flavors fermented in different proportions of three types of wood. Table 1 shows that the fermented mixed wood flavored and slow-released flavors in Example 2 can improve the overall score of heated cigarettes, and the puff-by-puff flavor consistency of heated cigarettes is significantly improved. The optimal wood ratio is camphor wood: cinnamon wood: clove wood = 1:1:2. Example 4 The fermented mixed wood flavoring slow-release fragrance prepared in Example 2 was dispersed and added into the air cooling section of the heated cigarette at an addition amount of 1 mg / cigarette. Example 5 The fermented mixed wood flavoring slow-release fragrance prepared in Example 2 was dispersed and added into the air cooling section of the heated cigarette at an addition amount of 2 mg / cigarette. Example 6 The fermented mixed wood flavoring slow-release fragrance prepared in Example 2 was dispersed and added into the air cooling section of the heated cigarette at an addition amount of 3 mg / cigarette. Example 7 The fermented mixed wood flavoring slow-release fragrance prepared in Example 2 was dispersed and added into the air cooling section of the heated cigarette at an addition amount of 4 mg / cigarette. Comparative Example 1 The difference between this comparative example and Example 6 is that fermented mixed wood flavoring and slow-release fragrance is not added to the air cooling section of the heated cigarette. Comparative Example 2 The difference between this comparative example and Example 6 is that the added fermented mixed wood flavoring slow-release fragrance has not been subjected to dry distillation treatment. A method for preparing a fermented mixed wood flavoring slow-release fragrance, characterized by comprising the following steps: S1. The camphor wood, cinnamon and clove wood raw materials were dried at 60 ° C for 2h, respectively, and then crushed through a 50-mesh sieve. The sieved camphor wood, cinnamon and clove wood powders were mixed in a ratio of 1:1:2 to obtain a mixed powder; S2. The Bacillus velez bacterial solution, β-glucosidase, Candida antarctica lipase B and neutral protease were mixed in a mass ratio of 1:1:2:3. The concentration of the Bacillus velez bacterial solution was 10 8 cfu / mL, and the enzyme activity after mixing was 20000U / mL. The mixed solution was sprayed on the mixed powder, placed in a sealed bag and fermented at 32℃ for 3 days to obtain the fermented mixed powder; S3. At room temperature, chitosan powder was dissolved in 1% glacial acetic acid solution to prepare a chitosan solution. The liquid distilled fragrance was fully emulsified with the emulsifier Span 80 and then mixed evenly with the chitosan solution. The pH was adjusted to 6.0, and sodium tripolyphosphate solution was slowly added dropwise to carry out an ionic crosslinking reaction. The mixture was magnetically stirred for 1 hour. After the reaction, the mixture was freeze-dried to obtain the fermented mixed wood flavoring slow-release fragrance. Comparative Example 3 The difference between this comparative example and Example 6 is that the wood raw materials used in the added fermented mixed wood flavoring slow-release fragrance are camphor wood and cinnamon. A method for preparing a fermented mixed wood flavoring slow-release fragrance, characterized by comprising the following steps: S1. The two raw materials, camphor wood and cinnamon, were dried at 60 ° C for 2h, crushed and passed through a 50-mesh sieve, and the sieved camphor wood and cinnamon powders were mixed in a ratio of 1:1 to obtain a mixed powder; S2. The Bacillus velez bacterial solution, β-glucosidase, Candida antarctica lipase B and neutral protease were mixed in a mass ratio of 1:1:2:3. The concentration of the Bacillus velez bacterial solution was 10 8 cfu / mL, and the enzyme activity after mixing was 20000U / mL. The mixed solution was sprayed on the mixed powder, placed in a sealed bag and fermented at 32℃ for 3 days to obtain the fermented mixed powder; S3. The fermented mixed powder was loaded into a retort in a bubbling fluidized bed reactor, and liquid smoke was prepared at a reaction temperature of 350 ° C under a nitrogen environment. Liquid smoke was refined by pyrolysis and condensation under high temperature conditions; S4. The tobacco powder raw material was passed through a 50-mesh sieve and mixed with the smoked liquid in a mass ratio of 4:1. The mixture was dry distilled at a reaction temperature of 350 ° C for 1 h under a nitrogen atmosphere at a heating rate of 20 ° C / min and a nitrogen flow rate of 5 mL / min to obtain a dry distillation product; S5. The dry distillation product is removed with a 50nm ceramic membrane to remove solid particulate impurities and the components are refined to obtain liquid dry distillation spices; S6. At room temperature, chitosan powder was dissolved in 1% glacial acetic acid solution to prepare a chitosan solution. The liquid distilled fragrance was fully emulsified with the emulsifier Span 80 and then mixed evenly with the chitosan solution. The pH was adjusted to 6.0, and sodium tripolyphosphate solution was slowly added dropwise to carry out an ionic crosslinking reaction. The mixture was magnetically stirred for 1 hour. After the reaction, the mixture was freeze-dried to obtain the fermented mixed wood flavoring slow-release fragrance. Comparative Example 4 The difference between this comparative example and Example 6 is that the wood raw materials used in the added fermented mixed wood flavoring slow-release fragrance are camphor wood and clove wood. A method for preparing a fermented mixed wood flavoring slow-release fragrance, characterized by comprising the following steps: S1. The camphor and clove wood raw materials were dried at 60 ° C for 2h, respectively, and then crushed through a 50-mesh sieve. The sieved camphor and clove wood powders were mixed in a ratio of 1:2 to obtain a mixed powder; S2. The Bacillus velez bacterial solution, β-glucosidase, Candida antarctica lipase B and neutral protease were mixed in a mass ratio of 1:1:2:3. The concentration of the Bacillus velez bacterial solution was 10 8cfu / mL, and the enzyme activity after mixing was 20000U / mL. The mixed solution was sprayed on the mixed powder, placed in a sealed bag and fermented at 32℃ for 3 days to obtain the fermented mixed powder; S3. The fermented mixed powder was loaded into a retort in a bubbling fluidized bed reactor, and liquid smoke was prepared at a reaction temperature of 350 ° C under a nitrogen environment. Liquid smoke was refined by pyrolysis and condensation under high temperature conditions; S4. The tobacco powder raw material was passed through a 50-mesh sieve and mixed with the smoked liquid in a mass ratio of 4:1. The mixture was dry distilled at a reaction temperature of 350 ° C for 1 h under a nitrogen atmosphere at a heating rate of 20 ° C / min and a nitrogen flow rate of 5 mL / min to obtain a dry distillation product; S5. The dry distillation product is removed with a 50nm ceramic membrane to remove solid particulate impurities and the components are refined to obtain liquid dry distillation spices; S6. At room temperature, chitosan powder was dissolved in 1% glacial acetic acid solution to prepare a chitosan solution. The liquid distilled fragrance was fully emulsified with the emulsifier Span 80 and then mixed evenly with the chitosan solution. The pH was adjusted to 6.0, and sodium tripolyphosphate solution was slowly added dropwise to carry out an ionic crosslinking reaction. The mixture was magnetically stirred for 1 hour. After the reaction, the mixture was freeze-dried to obtain the fermented mixed wood flavoring slow-release fragrance. Comparative Example 5 The difference between this comparative example and Example 6 is that the wood raw materials used in the added fermented mixed wood flavoring slow-release fragrance are cinnamon and clove wood. A method for preparing a fermented mixed wood flavoring slow-release fragrance, characterized by comprising the following steps: S1. The two raw materials, cinnamon and clove wood, were dried at 60 ° C for 2h, crushed separately and passed through a 50-mesh sieve. The sieved camphor wood, cinnamon and clove wood powders were mixed in a ratio of 1:2 to obtain a mixed powder. S2. The Bacillus velez bacterial solution, β-glucosidase, Candida antarctica lipase B and neutral protease were mixed in a mass ratio of 1:1:2:3. The concentration of the Bacillus velez bacterial solution was 10 8 cfu / mL, and the enzyme activity after mixing was 20000U / mL. The mixed solution was sprayed on the mixed powder, placed in a sealed bag and fermented at 32℃ for 3 days to obtain the fermented mixed powder; S3. The fermented mixed powder was loaded into a retort in a bubbling fluidized bed reactor, and liquid smoke was prepared at a reaction temperature of 350 ° C under a nitrogen environment. Liquid smoke was refined by pyrolysis and condensation under high temperature conditions; S4. The tobacco powder raw material was passed through a 50-mesh sieve and mixed with the smoked liquid in a mass ratio of 4:1. The mixture was dry distilled at a reaction temperature of 350 ° C for 1 h under a nitrogen atmosphere at a heating rate of 20 ° C / min and a nitrogen flow rate of 5 mL / min to obtain a dry distillation product; S5. The dry distillation product is removed with a 50nm ceramic membrane to remove solid particulate impurities and the components are refined to obtain liquid dry distillation spices; S6. At room temperature, chitosan powder was dissolved in 1% glacial acetic acid solution to prepare a chitosan solution. The liquid distilled fragrance was fully emulsified with the emulsifier Span 80 and then mixed evenly with the chitosan solution. The pH was adjusted to 6.0, and sodium tripolyphosphate solution was slowly added dropwise to carry out an ionic crosslinking reaction. The mixture was magnetically stirred for 1 hour. After the reaction, the mixture was freeze-dried to obtain the fermented mixed wood flavoring slow-release fragrance. Comparative Example 6 The difference between this comparative example and Example 6 is that the enzymes used in the added fermented mixed wood flavoring slow-release fragrance are β-glucosidase and Candida antarctica lipase B. A method for preparing a fermented mixed wood flavoring slow-release fragrance, characterized by comprising the following steps: S1. The camphor wood, cinnamon and clove wood raw materials were dried at 60 ° C for 2h, respectively, and then crushed through a 50-mesh sieve. The sieved camphor wood, cinnamon and clove wood powders were mixed in a ratio of 1:1:2 to obtain a mixed powder; S2. The Bacillus velez bacterial solution, β-glucosidase, and Candida antarctica lipase B were mixed in a mass ratio of 1:1:2. The concentration of the Bacillus velez bacterial solution was 10 8 cfu / mL, and the enzyme activity after mixing was 20000U / mL. The mixed solution was sprayed on the mixed powder, placed in a sealed bag and fermented at 32℃ for 3 days to obtain the fermented mixed powder; S3. The fermented mixed powder was loaded into a retort in a bubbling fluidized bed reactor, and liquid smoke was prepared at a reaction temperature of 350 ° C under a nitrogen environment. Liquid smoke was refined by pyrolysis and condensation under high temperature conditions; S4. The tobacco powder raw material was passed through a 50-mesh sieve and mixed with the smoked liquid in a mass ratio of 4:1. The mixture was dry distilled at a reaction temperature of 350 ° C for 1 h under a nitrogen atmosphere at a heating rate of 20 ° C / min and a nitrogen flow rate of 5 mL / min to obtain a dry distillation product; S5. The dry distillation product is removed with a 50nm ceramic membrane to remove solid particulate impurities and the components are refined to obtain liquid dry distillation spices; S6. At room temperature, chitosan powder was dissolved in 1% glacial acetic acid solution to prepare a chitosan solution. The liquid distilled fragrance was fully emulsified with the emulsifier Span 80 and then mixed evenly with the chitosan solution. The pH was adjusted to 6.0, and sodium tripolyphosphate solution was slowly added dropwise to carry out an ionic crosslinking reaction. The mixture was magnetically stirred for 1 hour. After the reaction, the mixture was freeze-dried to obtain the fermented mixed wood flavoring slow-release fragrance. Comparative Example 7 The difference between this comparative example and Example 6 is that the enzymes used in the fermented mixed wood flavoring slow-release fragrance are Candida antarctica lipase B and neutral protease. A method for preparing a fermented mixed wood flavoring slow-release fragrance, characterized by comprising the following steps: S1. The camphor wood, cinnamon and clove wood raw materials were dried at 60 ° C for 2h, respectively, and then crushed through a 50-mesh sieve. The sieved camphor wood, cinnamon and clove wood powders were mixed in a ratio of 1:1:2 to obtain a mixed powder; S2. The Bacillus velezii bacterial solution, Candida antarctica lipase B and neutral protease were mixed in a mass ratio of 1:2:3. The concentration of the Bacillus velezii bacterial solution was 10 8 cfu / mL, and the enzyme activity after mixing was 20000U / mL. The mixed solution was sprayed on the mixed powder, placed in a sealed bag and fermented at 32℃ for 3 days to obtain the fermented mixed powder; S3. The fermented mixed powder was loaded into a retort in a bubbling fluidized bed reactor, and liquid smoke was prepared at a reaction temperature of 350 ° C under a nitrogen environment. Liquid smoke was refined by pyrolysis and condensation under high temperature conditions; S4. The tobacco powder raw material was passed through a 50-mesh sieve and mixed with the smoked liquid in a mass ratio of 4:1. The mixture was dry distilled at a reaction temperature of 350 ° C for 1 h under a nitrogen atmosphere at a heating rate of 20 ° C / min and a nitrogen flow rate of 5 mL / min to obtain a dry distillation product; S5. The dry distillation product is removed with a 50nm ceramic membrane to remove solid particulate impurities and the components are refined to obtain liquid dry distillation spices; S6. At room temperature, chitosan powder was dissolved in 1% glacial acetic acid solution to prepare a chitosan solution. The liquid distilled fragrance was fully emulsified with the emulsifier Span 80 and then mixed evenly with the chitosan solution. The pH was adjusted to 6.0, and sodium tripolyphosphate solution was slowly added dropwise to carry out an ionic crosslinking reaction. The mixture was magnetically stirred for 1 hour. After the reaction, the mixture was freeze-dried to obtain the fermented mixed wood flavoring slow-release fragrance. Comparative Example 8 The difference between this comparative example and Example 6 is that the enzymes used in the added fermented mixed wood flavoring slow-release fragrance are β-glucosidase and neutral protease. A method for preparing a fermented mixed wood flavoring slow-release fragrance, characterized by comprising the following steps: S1. The camphor wood, cinnamon and clove wood raw materials were dried at 60 ° C for 2h, respectively, and then crushed through a 50-mesh sieve. The sieved camphor wood, cinnamon and clove wood powders were mixed in a ratio of 1:1:2 to obtain a mixed powder; S2. The Bacillus velez bacterial solution, β-glucosidase and neutral protease were mixed in a mass ratio of 1:1:3. The concentration of the Bacillus velez bacterial solution was 10 8 cfu / mL, and the enzyme activity after mixing was 20000U / mL. The mixed solution was sprayed on the mixed powder, placed in a sealed bag and fermented at 32℃ for 3 days to obtain the fermented mixed powder; S3. The fermented mixed powder was loaded into a retort in a bubbling fluidized bed reactor, and liquid smoke was prepared at a reaction temperature of 350 ° C under a nitrogen environment. Liquid smoke was refined by pyrolysis and condensation under high temperature conditions; S4. The tobacco powder raw material was passed through a 50-mesh sieve and mixed with the smoked liquid in a mass ratio of 4:1. The mixture was dry distilled at a reaction temperature of 350 ° C for 1 h under a nitrogen atmosphere at a heating rate of 20 ° C / min and a nitrogen flow rate of 5 mL / min to obtain a dry distillation product; S5. The dry distillation product is removed with a 50nm ceramic membrane to remove solid particulate impurities and the components are refined to obtain liquid dry distillation spices; S6. At room temperature, chitosan powder was dissolved in 1% glacial acetic acid solution to prepare a chitosan solution. The liquid distilled fragrance was fully emulsified with the emulsifier Span 80 and then mixed evenly with the chitosan solution. The pH was adjusted to 6.0, and sodium tripolyphosphate solution was slowly added dropwise to carry out an ionic crosslinking reaction. The mixture was magnetically stirred for 1 hour. After the reaction, the mixture was freeze-dried to obtain the fermented mixed wood flavoring slow-release fragrance. Comparative Example 9 The difference between this comparative example and Example 6 is that the enzymes used in the added fermented mixed wood flavoring slow-release fragrance are β-glucosidase, pancreatic lipase and neutral protease. A method for preparing a fermented mixed wood flavoring slow-release fragrance, characterized by comprising the following steps: S1. The camphor wood, cinnamon and clove wood raw materials were dried at 60 ° C for 2h, respectively, and then crushed through a 50-mesh sieve. The sieved camphor wood, cinnamon and clove wood powders were mixed in a ratio of 1:1:2 to obtain a mixed powder; S2. The Bacillus velez bacterial solution, β-glucosidase, pancreatic lipase and neutral protease were mixed in a mass ratio of 1:1:2:3. The concentration of the Bacillus velez bacterial solution was 10 8 cfu / mL, and the enzyme activity after mixing was 20000U / mL. The mixed solution was sprayed on the mixed powder, placed in a sealed bag and fermented at 32℃ for 3 days to obtain the fermented mixed powder; S3. The fermented mixed powder was loaded into a retort in a bubbling fluidized bed reactor, and liquid smoke was prepared at a reaction temperature of 350 ° C under a nitrogen environment. Liquid smoke was refined by pyrolysis and condensation under high temperature conditions; S4. The tobacco powder raw material was passed through a 50-mesh sieve and mixed with the smoked liquid in a mass ratio of 4:1. The mixture was dry distilled at a reaction temperature of 350 ° C for 1 h under a nitrogen atmosphere at a heating rate of 20 ° C / min and a nitrogen flow rate of 5 mL / min to obtain a dry distillation product; S5. The dry distillation product is removed with a 50nm ceramic membrane to remove solid particulate impurities and the components are refined to obtain liquid dry distillation spices; S6. At room temperature, chitosan powder was dissolved in 1% glacial acetic acid solution to prepare a chitosan solution. The liquid distilled fragrance was fully emulsified with the emulsifier Span 80 and then mixed evenly with the chitosan solution. The pH was adjusted to 6.0, and sodium tripolyphosphate solution was slowly added dropwise to carry out an ionic crosslinking reaction. The mixture was magnetically stirred for 1 hour. After the reaction, the mixture was freeze-dried to obtain the fermented mixed wood flavoring slow-release fragrance. Performance Testing (1) Sensory evaluation The heated cigarettes prepared in Examples 4-7 and Comparative Examples 1-9 were compared. The smoking testers conducted a sensory evaluation in accordance with the reference cigarette GBYC / T5604.4-2005 "Cigarettes Part 4: Sensory Technical Requirements". The evaluation team consisted of 10 qualified smoking testers. The results are shown in Table 2. Figure 1 The following are the aroma sensory evaluation graphs of Examples 4-7 and Comparative Examples 1-9. Table 2 Ratings of sensory quality of heated cigarettes It can be seen from Table 2 that the overall scores of all embodiments are higher than those of the comparative examples. The overall score of the fermented mixed wood flavoring slow-release fragrance of Example 6 is improved when added to the heated cigarette, indicating that the optimal addition amount of the fermented mixed wood flavoring slow-release fragrance is 3 mg / cigarette. Under this addition amount, the puff-by-puff flavor consistency of the heated cigarette is significantly improved. This is because the fragrant wood is fermented with a composite bacterial enzyme, and then the fermentation product and the smoke liquid are subjected to dry distillation. Then, a 50nm ceramic membrane is used to remove solid particulate impurities from the dry distillation product, refine the components, remove large molecular impurities, and retain small molecular aroma substances, resulting in a softer aroma and more coordinated aroma levels. The prepared dry distillation fragrance is encapsulated using nano-microcapsule technology. The encapsulated fragrance is more stable and not easy to volatilize, which can maintain the consistency and stability of the cigarette product and slowly release the aroma components, thereby enhancing the overall aroma of the cigarette. Figure 1 It can be seen that Example 6 imparts rich smoky aroma, chocolate aroma, pineapple aroma and nutty aroma to the heated cigarette. Sensory evaluation revealed that samples obtained with a 4:1 ratio of smoke liquid to flue-cured tobacco fines, a retorting temperature of 350°C, a retorting time of 1 hour, a heating rate of 20°C / min, a nitrogen flow rate of 5 ml / min, a stirring time of 1 hour, and a pH of 6.0 for the emulsified flavor and chitosan solution, and a 1:1:2 ratio of camphorwood, cinnamon, and clove wood, scored the highest overall. A fermented mixed wood flavoring, prepared at a 1:1:2 ratio of camphorwood, cinnamon, and clove wood, added at 3 mg / cigarette to heated cigarettes, exhibited good puff-by-puff flavor consistency and significantly improved the aroma of the cigarette, blending it with a harmonious aroma, masking off-flavors, reducing irritation, and lessening pungency, resulting in a pleasant, clean aftertaste. The flavors also imparted smoky, chocolate, nutty, and pineapple aromas to the heated cigarettes, enhancing the natural tobacco flavor. The above description is merely a preferred embodiment of the present invention and does not constitute any form of limitation to the present invention. Any person skilled in the art can, without departing from the spirit and technical solution of the present invention, use the methods and technical contents disclosed above to make many possible changes and modifications to the technical solution of the present invention, or modify it into an equivalent embodiment with equivalent changes. Therefore, any simple modification, equivalent replacement, equivalent change and modification made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention shall still fall within the scope of protection of the technical solution of the present invention.

Claims

1. A method for preparing a fermented mixed wood flavoring slow-release fragrance, characterized in that: The following steps are involved: S1. The camphor, cinnamon and clove wood raw materials were dried at 60-65 ℃ for 2-3h, respectively, after crushing through a 50-mesh sieve, the sieved camphor, cinnamon and clove wood powders were mixed in a certain proportion to obtain a mixed powder; S2. The Bacillus Velez bacteria solution, β-glucosidase, Candida antarctica lipase B and neutral protease were mixed and sprayed on the mixed powder and placed in a sealed bag for fermentation to obtain a mixed powder after fermentation; S3. The fermented mixed powder was loaded into a retort tube and prepared at a reaction temperature of 350-360 ℃ under nitrogen atmosphere at a liquid smoke; S4. The discarded tobacco stems were crushed to prepare tobacco raw materials. The tobacco raw materials were passed through a 50-mesh sieve and the smoked liquid was mixed in a mass ratio of 4:

1. The mixture was dry distilled at a reaction temperature of 350-360 ° C for 1-2h under a nitrogen environment to obtain a dry distillation product. S5. The dry distillation product was removed with a 50nm ceramic membrane to remove solid particulate impurities and the components were refined to obtain liquid dry distillation spices; S6. After fully emulsifying the liquid distilled fragrance with the emulsifier Span 80 at room temperature, mix evenly with the chitosan solution, adjust the pH to 6.0, slowly add the sodium tripolyphosphate solution dropwise to carry out ionic crosslinking reaction, and magnetically stir for 1-2 hours. After the reaction, freeze-dry to obtain the fermented mixed wood flavoring slow-release fragrance.

2. The method for preparing a fermented mixed wood flavoring slow-release fragrance according to claim 1, characterized in that: In step S1, the mass ratio of camphor wood, cinnamon and clove wood powder is 1:1:(1-3).

3. The method for preparing a fermented mixed wood flavoring slow-release fragrance according to claim 1, characterized in that: The fermentation conditions in step S2 are fermentation temperature 30-35° C. and fermentation time 2-4 days.

4. The method for preparing a fermented mixed wood flavoring slow-release fragrance according to claim 1, characterized in that: The concentration of the Bacillus Velezii bacterial solution in step S2 is 1×10 8 -1.5×10 8 cfu / mL, the mass ratio of Bacillus velezensis culture liquid, β-glucosidase, Candida antarctica lipase B and neutral protease is 1:1:2:3, and the enzyme activity after mixing the culture liquid and enzyme is 20000-21000 U / mL.

5. The method for preparing a fermented mixed wood flavoring slow-release fragrance according to claim 1, characterized in that: The mass ratio of the tobacco dust material after passing through a 50-mesh sieve and the flavoring product in step S3 is (3-5):

1.

6. The method for preparing a fermented mixed wood flavoring slow-release fragrance according to claim 1, characterized in that: In step S4, the dry distillation temperature rise rate is 20-25°C / min, and the nitrogen flow rate is 4-6 mL / min.

7. The method for preparing a fermented mixed wood flavoring slow-release fragrance according to claim 1, characterized in that: The chitosan solution in step S6 is prepared by dissolving chitosan powder in 1% glacial acetic acid solution.

8. The fermented mixed wood flavoring slow-release fragrance prepared by the preparation method according to any one of claims 1 to 7.

9. Use of the fermented mixed wood flavoring slow-release fragrance according to claim 8 in heated cigarettes.

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