Fiber-based smokeless tobacco product and preparation method thereof

Abstract

The invention relates to a fiber-based smokeless tobacco product and a preparation method thereof. The smokeless tobacco product is prepared from the following raw materials: plant fibers, a tobacco extract, a taste regulator, glycerol, starch, a gum base and a foaming agent, plants in the plant fibers comprise any one or a combination of at least two of sugarcane, corn, sorghum, bamboo reed, polygonum cuspidatum, miscanthus sinensis, poria cocos, celery or water spinach. According to the invention, a specific variety of plant fibers are applied to the preparation of the smokeless tobacco product, so that the product is endowed with specific taste and fragrance of related plants, and the effects of enriching fragrance, making the tobacco fragrance delicate and soft, reducing irritation and improving aftertaste can be achieved.

Description

Technical Field

[0001] The invention belongs to the technical field of tobacco processing and relates to a fiber-based smokeless tobacco product and a preparation method thereof. Background Art

[0002] Smokeless tobacco products are tobacco products that are consumed orally or nasally without undergoing a combustion process. They include heat-not-burn tobacco products, e-cigarettes, and snus. Because smokeless tobacco products reduce the health risks associated with smoking and are expected to improve public health, they are considered a relatively harmless new tobacco product and are gradually gaining attention.

[0003] Compared to heat-not-burn tobacco products and e-cigarettes, snus has a long history of development and the most diverse product forms, mainly including bagged oral forms, chewing tobacco, chewing gum forms, etc. Of the current snus products, bagged oral forms and chewing tobacco are suitable for oral use, but chewing them can cause discomfort due to excessive nicotine release. Chewing tobacco obtains nicotine through chewing tobacco, and swallowing the chewed residue into the stomach may increase the risk of cancer, and has been gradually eliminated. Therefore, how to provide a way to reshape tobacco consumption patterns through technological innovation and improve the safety, taste, and convenience of smokeless tobacco products is a development direction for smokeless tobacco products and has important application value. Summary of the Invention

[0004] In view of the deficiencies in the prior art, the present invention aims to provide a fiber-based smokeless tobacco product and a preparation method thereof.

[0005] In order to achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0006] In a first aspect, the present invention provides a fiber-based smokeless tobacco product, wherein the raw materials for preparing the smokeless tobacco product include plant fiber, tobacco extract, a taste modifier, glycerin, starch, a gum base, and a foaming agent;

[0007] The plants in the plant fiber include any one of sugarcane, corn, sorghum, reed, knotweed, miscanthus, poria, celery or water spinach, or a combination of at least two of them.

[0008] In the present invention, specific types of plant fibers are applied to the preparation of smokeless tobacco products, giving the products a taste and aroma unique to the relevant plants; moreover, when glycerin and gum base ingredients are used in combination, the solubility of the gum base components can be greatly improved, and the viscosity of the system can be increased, thereby being more easily adsorbed by the plant fibers to form a uniform film; furthermore, the addition of a foaming agent component can generate bubbles in the mouth when the user chews the product, giving the mouth a sense of impact, and promoting the release of relevant flavor-containing components in the mouth, thereby enhancing the taste experience of the product.

[0009] Preferably, the fiber-based smokeless tobacco product comprises pouched snus, buccal tobacco or gum-type chewing tobacco.

[0010] Preferably, the celery includes any one of celery, water celery or celery, or a combination of at least two of them.

[0011] Preferably, the raw materials for preparing the smokeless tobacco product include, by weight, 1-40 parts of plant fiber, 0.05-0.5 parts of tobacco extract, 1-5 parts of taste modifier, 1-10 parts of glycerin, 1-10 parts of starch, 20-40 parts of gum base, and 1-5 parts of foaming agent;

[0012] The above “1-40 parts” can be, for example, 1 part, 2 parts, 5 parts, 10 parts, 15 parts, 20 parts, 25 parts, 30 parts, 35 parts, 38 parts, 40 parts, etc.;

[0013] The above-mentioned “0.05-0.5 parts” can be, for example, 0.05 parts, 0.1 parts, 0.15 parts, 0.2 parts, 0.25 parts, 0.3 parts, 0.35 parts, 0.4 parts, 0.45 parts, 0.5 parts, etc.;

[0014] The above-mentioned “1-5 parts” can be, for example, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, etc.;

[0015] The above-mentioned “1-10 parts” can be, for example, 1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, etc.;

[0016] The above-mentioned “20-40 parts” can be, for example, 20 parts, 22 parts, 25 parts, 28 parts, 30 parts, 32 parts, 35 parts, 38 parts, 40 parts, etc.

[0017] In the present invention, when the raw materials are added and used in the above-mentioned specific dosage ratio, the fiber-based smokeless tobacco products prepared therefrom have a better user experience and a richer taste.

[0018] Preferably, the plant fiber is produced by a method comprising the following steps:

[0019] The plant stems or stalks after being washed and the hard shells on the surface are pressed, and the crude fibers and plant pressed liquid are collected. The crude fibers are mixed with water and heated for soaking. The soaked crude fibers are dried to obtain plant fibers.

[0020] Preferably, the moisture content of the crude fiber after pressing is not higher than 20%, for example, it can be 20%, 19.5%, 19%, 18.5%, 18%, 17.5%, 17%, etc. Other specific point values within this numerical range can be selected, and they will not be described here one by one.

[0021] Preferably, the heating and boiling temperature is 80-100°C, for example, it can be 80°C, 82°C, 85°C, 88°C, 90°C, 92°C, 95°C, 98°C, 100°C, etc.; the time is 10-20min, for example, it can be 10min, 11min, 12min, 13min, 14min, 15min, 16min, 17min, 18min, 19min, 20min, etc. Other specific point values within this numerical range can be selected, and they will not be repeated here.

[0022] In the present invention, when the plant fibers are treated with the above-mentioned processes and parameters, an effective softening effect can be achieved on the plant tissue fibers, thereby improving the taste of the final product; at the same time, the relevant processes can also achieve a sterilization effect on the plant fibers, further improving the edible safety of the final product.

[0023] Preferably, the plant comprises any one or a combination of at least two of sugarcane, sorghum, celery or Japanese knotweed; preferably sugarcane and Japanese knotweed.

[0024] In the present invention, when sugarcane and Japanese knotweed are used as plant fiber raw materials at the same time, the unique tissue structures of the two plant fibers give the product a unique taste, and the natural plant fragrance components contained in the two can cooperate with each other to synergistically enhance and enrich the aroma and taste of the product.

[0025] Preferably, the mass ratio of sugarcane to knotweed is 1:10-10:1, for example, it can be 1:10, 1:8, 1:6, 1:4, 1:2, 1:1, 2:1, 5:1, 8:1, 10:1, etc. Other specific point values within this numerical range can be selected and will not be described here one by one.

[0026] When the plant fibers include the plant fibers of sugarcane and Japanese knotweed stalks (stems) in the above-mentioned specific mass ratio, the effect of preparing the relevant smokeless tobacco products is better.

[0027] Preferably, the mouthfeel modifier comprises any one of a sour agent, a sweetener, a softener or a plant extract, or a combination of at least two of them.

[0028] Preferably, the acidulant comprises citric acid and / or malic acid.

[0029] Preferably, the sweetener comprises xylitol and / or sorbitol.

[0030] Preferably, the softener comprises coconut oil and / or fatty acid glycerides.

[0031] The plant extracts involved in the present invention are not limited to their specific preparation process and source. Products prepared by conventional extraction and preparation processes and regular commercially available products can be used in the scheme of the present invention.

[0032] Preferably, the plant extract comprises any one of peppermint extract, rose extract, perilla extract, licorice extract, sesame extract or astragalus extract, or a combination of at least two of them.

[0033] When the above-mentioned specific plant extract is further added to the raw materials for preparing the tobacco product, the aroma and taste of the product can be further enriched, and a product with better effects can be prepared.

[0034] Preferably, the gum base comprises any one of gelatin, gum arabic, chicle, rosin glyceride or polyvinyl acetate, or a combination of at least two thereof.

[0035] Preferably, the foaming agent comprises baking powder.

[0036] The tobacco extract involved in the present invention is not limited to its specific preparation process and source. Products prepared by conventional extraction and preparation processes and regular commercial products can be used in the scheme of the present invention; further, when it is prepared using the following process, the obtained tobacco extract product has better effects.

[0037] Preferably, the tobacco extract is prepared by a preparation method comprising the following steps:

[0038] The tobacco raw material, the complex enzyme and water are mixed for enzymolysis, the solid-liquid separation is performed, the enzymatic hydrolyzate and the tobacco solid residue are collected respectively, the alcohol aqueous solution is added to the tobacco solid residue, the mixture is heated under reflux for extraction, the filtrate is collected by filtration, and the filtrate is combined with the enzymatic hydrolyzate after enzyme inactivation to obtain the tobacco extract;

[0039] The complex enzyme comprises a combination of cellulase, neutral protease, papain and pectinase;

[0040] The alcohol in the alcohol aqueous solution includes any one of ethanol, isopropanol or propylene glycol, or a combination of at least two of them.

[0041] The present invention unexpectedly discovered that when a complex enzyme solution containing cellulase, neutral protease, papain, and pectinase is used to enzymatically extract bioactive substances and related aroma components from tobacco, the combined use of the four enzymes can synergistically enhance efficiency, resulting in superior extraction results. Furthermore, by combining enzymatic hydrolysis with alcohol extraction and reflux, the relevant components in the tobacco can be further extracted and purified, yielding a tobacco extract with even better results.

[0042] Preferably, the mass ratio of the cellulase, neutral protease, papain and pectinase is (1-5):(0.5-2):(1-3):(2-6);

[0043] The above “1-5” may be, for example, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, etc.;

[0044] The above-mentioned “0.5-2” can be, for example, 0.5, 0.6, 0.8, 1, 1.2, 1.4, 1.5, 1.6, 1.8, 2, etc.;

[0045] The above-mentioned “1-3” can be, for example, 1, 1.2, 1.5, 1.8, 2, 2.2, 2.5, 2.8, 3, etc.;

[0046] The above-mentioned "2-6" can be, for example, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, etc. Other specific point values within this numerical range can be selected, and they will not be listed here one by one.

[0047] In the present invention, when the dosage ratio of the four enzymes in the composite enzyme is within the above-mentioned specific range, the extraction and purification effect of the relevant components in tobacco can be further improved.

[0048] Preferably, the added amount of the complex enzyme is 0.1‰-2‰ of the tobacco mass, for example, it can be 0.1‰, 0.2‰, 0.5‰, 0.8‰, 1‰, 1.2‰, 1.5‰, 1.7‰, 1.8‰, 1.9‰, 2‰, etc. Other specific point values within this numerical range can be selected and will not be repeated here.

[0049] Preferably, the material-liquid ratio of the tobacco raw material to water is 1 g: (50-100) mL; the material-liquid ratio of the tobacco solid residue to the alcohol aqueous solution is 1 g: (50-100) mL;

[0050] Among them, the above-mentioned "1g:(50-100)mL" can be, for example, 1g:50mL, 1g:55mL, 1g:60mL, 1g:65mL, 1g:70mL, 1g:72mL, 1g:75mL, 1g:80mL, 1g:90mL, 1g:100mL, etc. Other specific point values within this numerical range can be selected, and they will not be detailed here.

[0051] Preferably, the enzymatic hydrolysis temperature is 48-58°C, for example, 48°C, 49°C, 50°C, 51°C, 52°C, 53°C, 54°C, 55°C, 56°C, 58°C, etc.; the enzymatic hydrolysis time is 1-3h, for example, 1h, 1.2h, 1.5h, 2h, 2.5h, 2.8h, 3h, etc.

[0052] Preferably, the total volume fraction of alcohol in the alcohol-water solution is 70%-98%, for example, it can be 70%, 72%, 75%, 78%, 80%, 85%, 90%, 95%, 98%, etc. Other specific point values within this numerical range can be selected and will not be described here one by one.

[0053] Preferably, the temperature of the reflux extraction is 80-100°C, for example, 80°C, 82°C, 85°C, 88°C, 90°C, 95°C, 98°C, 100°C, etc.; the time is 1-3h, for example, 1h, 1.2h, 1.5h, 1.8h, 2h, 2.2h, 2.5h, 2.8h, 3h, etc. Other specific point values within this numerical range can be selected, and they will not be repeated here.

[0054] Preferably, the preparation raw materials further include plant squeezed liquid and / or antioxidants.

[0055] Preferably, the raw materials for preparation further include 0.1-10 parts of plant squeezed liquid and / or 1-5 parts of antioxidants, calculated by weight.

[0056] The above “0.1-10 parts” can be, for example, 0.1 parts, 0.5 parts, 1 part, 2 parts, 3 parts, 5 parts, 8 parts, 10 parts, etc.;

[0057] The above-mentioned "1-5 parts" can be, for example, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, etc.

[0058] The plant squeezed liquid is the plant squeezed liquid collected after the squeezing process in the first aspect.

[0059] Preferably, the antioxidant comprises vitamin E and / or vitamin C.

[0060] In a second aspect, the present invention provides a method for preparing the fiber-based smokeless tobacco product according to the first aspect, the method comprising the following steps:

[0061] The plant fiber, tobacco extract, taste regulator, glycerin, starch, gum base and foaming agent are mixed and shaped through a mold to obtain the fiber-based smokeless tobacco product.

[0062] Preferably, the preparation method specifically comprises the following steps:

[0063] Plant fiber, tobacco extract and taste regulator are first mixed, the obtained first mixture is dried and then second mixed with glycerin, starch, gum base and foaming agent, and the obtained second mixture is molded to obtain the fiber-based smokeless tobacco product.

[0064] Preferably, the first mixture further comprises plant pressed liquid.

[0065] Preferably, the second mixture further comprises an antioxidant.

[0066] Preferably, the temperatures of the first mixing and the second mixing are both 70-90°C, for example, 70°C, 72°C, 75°C, 78°C, 80°C, 82°C, 85°C, 88°C, 90°C, etc.; and the times are both 0.5-3h, for example, 0.5h, 0.8h, 1h, 1.2h, 1.5h, 2h, 2.5h, 2.8h, 3h, etc.

[0067] Compared with the prior art, the present invention has the following beneficial effects:

[0068] In the present invention, a specific type of plant fiber is applied to the preparation of smokeless tobacco products for the first time, giving the product a taste and aroma unique to the relevant plants; moreover, when glycerin and gum base ingredients are used in combination, the solubility of the gum base components can be greatly improved, and the viscosity of the system can be increased, thereby being more easily adsorbed by the plant fibers to form a uniform film; furthermore, the addition of the foaming agent component can generate bubbles in the mouth when the user chews the product, giving the mouth a sense of impact, and promoting the release of relevant flavor-containing components in the mouth, thereby enhancing the taste experience of the product. DETAILED DESCRIPTION

[0069] In order to further illustrate the technical means and effects adopted by the present invention, the technical solutions of the present invention are further described below in conjunction with the preferred embodiments of the present invention, but the present invention is not limited to the scope of the embodiments.

[0070] The sorbitol mentioned below is the product model TS03A purchased from Shandong Tianli Pharmaceutical Co., Ltd.; gelatin and gum arabic are the products purchased from Sinopharm Chemical Reagent Co., Ltd. with CAS numbers 9000-70-8 and 9000-01-5 respectively; baking powder is purchased from Henan Qinuo Food Additives Co., Ltd.; cellulase (S10041); neutral protease (S10013); papain (S10011); pectinase (S10007).

[0071] Preparation Example 1

[0072] This preparation example provides a tobacco extract, which is prepared by the following method:

[0073] (1) Tobacco leaves were freeze-dried and ground, then mixed with a complex enzyme and water. The amount of complex enzyme added was 1‰ of the tobacco mass, and the material-liquid ratio of the ground tobacco to water was 1 g:80 mL. The complex enzyme consisted of cellulase, neutral protease, papain, and pectinase in a mass ratio of 3:1:2:3. The leaves were placed in a 54°C constant temperature shaker at 80 rpm for enzymatic hydrolysis for 2 h, centrifuged, and the enzymatic hydrolyzate and tobacco solid residue were collected separately. The enzymatic hydrolyzate was heated at 85°C for 15 min to obtain an enzyme-inactivated enzymatic hydrolyzate.

[0074] (2) adding an ethanol aqueous solution with a volume fraction of 85% to the tobacco solid residue at a solid-liquid ratio of 1 g:80 mL, and extracting under reflux at 88° C. for 2 h. The extract was filtered to collect the filtrate, and the filtrate was combined with the enzymatic hydrolyzate after inactivation of the enzyme, and freeze-dried to obtain the tobacco extract.

[0075] Preparation Example 2

[0076] This preparation example provides a tobacco extract, which is prepared by the following method:

[0077] (1) Tobacco leaves were freeze-dried and ground, then mixed with a complex enzyme and water. The amount of complex enzyme added was 0.2‰ of the tobacco mass, and the material-liquid ratio of the ground tobacco to water was 1 g:50 mL. The complex enzyme consisted of cellulase, neutral protease, papain, and pectinase in a mass ratio of 1:2:1:5. The leaves were placed in a 50°C constant temperature shaker at 80 rpm for enzymatic hydrolysis for 1.2 h. The mixture was centrifuged, and the enzymatic hydrolyzate and tobacco solid residue were collected separately. The enzymatic hydrolyzate was heated at 85°C for 15 min to obtain the enzymatic hydrolyzate after enzyme inactivation.

[0078] (2) adding an isopropyl alcohol aqueous solution with a volume fraction of 75% to the tobacco solid residue at a solid-liquid ratio of 1 g:50 mL, and extracting under reflux at 80° C. for 3 h. The extract was filtered to collect the filtrate, and the filtrate was combined with the enzymatic hydrolyzate after inactivation of the enzyme, and freeze-dried to obtain the tobacco extract.

[0079] Preparation Example 3

[0080] This preparation example provides a tobacco extract, which is prepared by the following method:

[0081] (1) Tobacco leaves were freeze-dried and ground, then mixed with a complex enzyme and water. The amount of complex enzyme added was 1.6‰ of the tobacco mass, and the material-liquid ratio of the ground tobacco to water was 1 g:90 mL. The complex enzyme consisted of cellulase, neutral protease, papain, and pectinase in a mass ratio of 5:0.5:3:2. The leaves were placed in a 58°C constant temperature shaker at 80 rpm for enzymatic hydrolysis for 1 h. The mixture was centrifuged, and the enzymatic hydrolyzate and tobacco solid residue were collected separately. The enzymatic hydrolyzate was heated at 85°C for 15 min to obtain the enzymatic hydrolyzate after enzyme inactivation.

[0082] (2) adding a composite alcohol aqueous solution (ethanol: propylene glycol = 1:1, v / v) with a total volume fraction of 95% to the tobacco solid residue, with a solid-liquid ratio of 1 g: 90 mL, and reflux extraction at 95° C. for 1.2 h. The extract was filtered to collect the filtrate, the filtrate was combined with the enzymatic hydrolyzate after inactivation of the enzyme, and freeze-dried to obtain the tobacco extract.

[0083] Preparation Example 4

[0084] This preparation example provides a tobacco extract, which uses the ground tobacco in Preparation Example 1. The only difference from Preparation Example 1 is that the complex enzyme does not contain cellulase, and the reduced amount is proportionally distributed to the three enzymes: neutral protease, papain, and pectinase. The rest of the process flow and related parameters are referred to Preparation Example 1.

[0085] Preparation Example 5

[0086] This preparation example provides a tobacco extract, which uses the ground tobacco in Preparation Example 1. The only difference from Preparation Example 1 is that the complex enzyme does not contain neutral protease, and the reduced amount is proportionally distributed to the three enzymes of cellulase, papain and pectinase. The rest of the process flow and related parameters are referred to Preparation Example 1.

[0087] Preparation Example 6

[0088] This preparation example provides a tobacco extract, which uses the tobacco ground material in Preparation Example 1. The only difference from Preparation Example 1 is that the composite enzyme does not contain papain, and the reduced amount of papain is proportionally distributed to the three enzymes of cellulase, neutral protease and pectinase. The rest of the process flow and related parameters are referred to Preparation Example 1.

[0089] Preparation Example 7

[0090] This preparation example provides a tobacco extract, which uses the ground tobacco in Preparation Example 1. The only difference from Preparation Example 1 is that the complex enzyme does not contain pectinase, and the reduced amount is proportionally distributed to the three enzymes: cellulase, neutral protease, and papain. The rest of the process flow and related parameters are referred to Preparation Example 1.

[0091] Example 1

[0092] This embodiment provides a fiber-based smokeless tobacco product, the preparation method of which is as follows:

[0093] (1) Plant fiber processing: The washed and dehulled sugarcane stalks and Japanese knotweed stalks were squeezed separately, and the processed sugarcane crude fiber (water content 18%), Japanese knotweed crude fiber (water content 18%) and sugarcane squeezed liquid were collected. The two crude fibers were mixed with water at a material-liquid ratio of 1g:30mL, and after being soaked at 90℃ for 15min, the crude fibers were squeezed to remove water and dried to obtain sugarcane stalk fibers and Japanese knotweed stalk fibers.

[0094] (2) 20 parts of processed plant fibers (sugarcane stalk fiber: knotweed stalk fiber, mass ratio of 3:1), sugarcane squeezed liquid (squeezed liquid obtained by squeezing corresponding parts of sugarcane stalk fiber), 0.1 part of tobacco extract (Preparation Example 1) and 1 part of citric acid were stirred and mixed at 80°C for 1 hour to obtain a first mixture; 5 parts of glycerin, 8 parts of starch, 30 parts of gum arabic, 2 parts of baking powder and 1 part of vitamin C were added to the dried first mixture and the mixture was further stirred and mixed at 80°C for 1 hour to obtain a second mixture, which was then molded to obtain the fiber-based smokeless tobacco product.

[0095] Example 2

[0096] This embodiment provides a fiber-based smokeless tobacco product, the preparation method of which is as follows:

[0097] (1) Plant fiber processing: The washed and peeled celery stems were squeezed and the crude celery fibers (water content 19%) were collected. The crude fibers were mixed with water at a material-liquid ratio of 1 g:30 mL. After soaking at 80°C for 20 min, the crude fibers were squeezed to remove water and dried to obtain celery stem fibers.

[0098] (2) 5 parts of processed celery stem fiber, 5 parts of sorbitol and 0.5 parts of tobacco extract (Preparation Example 2) were stirred and mixed at 90°C for 0.5 h to obtain a first mixture; 2 parts of glycerin, 2 parts of starch, 35 parts of gelatin, 4 parts of baking powder and 2 parts of vitamin E were added to the dried first mixture and the mixture was further stirred and mixed at 75°C for 2.5 h to obtain a second mixture, which was then molded to obtain the fiber-based smokeless tobacco product.

[0099] Example 3

[0100] This embodiment provides a fiber-based smokeless tobacco product, the preparation method of which is as follows:

[0101] (1) Plant fiber processing: The sweet sorghum stalks after washing and removing the outer skin were squeezed and the processed sweet sorghum crude fiber (water content 18.5%) and the squeezed liquid were collected. The crude fiber was mixed with water at a material-liquid ratio of 1 g:30 mL. After soaking at 95°C for 12 min, the crude fiber was squeezed to remove water and dried to obtain sweet sorghum stalk fiber.

[0102] (2) 35 parts of processed sweet sorghum stalk fibers, sweet sorghum squeezed liquid (squeezed liquid obtained by squeezing the corresponding parts of sweet sorghum stalk fibers), 2 parts of xylitol, 1 part of fatty acid glyceride and 0.3 parts of tobacco extract (Preparation Example 3) were stirred and mixed at 75°C for 2.5 hours to obtain a first mixture; 8 parts of glycerol, 5 parts of starch, 25 parts of rosin glyceride, 1 part of baking powder and 4 parts of vitamin C were added to the dried first mixture and the mixture was further stirred and mixed at 90°C for 0.5 hours to obtain a second mixture, which was then molded to obtain the fiber-based smokeless tobacco product.

[0103] Examples 4-7

[0104] This example provides four fiber-based smokeless tobacco products, which differ from Example 1 only in that the tobacco extract (Preparation Example 1) is replaced by tobacco extracts (Preparation Examples 4-7), respectively. The remaining raw materials, processes and related parameters are the same as those in Example 1.

[0105] Example 8

[0106] This embodiment provides a fiber-based smokeless tobacco product, which differs from Example 1 only in step (2). The only difference is that all the prepared raw materials are mixed at once, stirred and mixed at 80° C. for 2 hours, and the obtained mixture is shaped by a mold and then dried to obtain the fiber-based smokeless tobacco product. The raw materials involved and the relevant treatments in step (1) are all referred to Example 1.

[0107] Example 9

[0108] This embodiment provides a fiber-based smokeless tobacco product, which differs from Example 1 only in that the crude fiber is not subjected to a heating and boiling treatment in step (1), and the crude fiber is directly used for subsequent mixing. The remaining raw materials, processes and related parameters are the same as those in Example 1.

[0109] Comparative Example 1

[0110] This comparative example provides a fiber-based smokeless tobacco product, which differs from Example 1 only in that baking powder is not added. The remaining raw materials, processes and related parameters are the same as those of Example 1.

[0111] Comparative Example 2

[0112] This comparative example provides a smoke-free product, which differs from Example 1 only in that no plant fiber is added, and the reduced portion is proportionally distributed to the remaining raw material components. The remaining processes and related parameters are the same as those of Example 1.

[0113] Test Case

[0114] In this test example, the smoke-free products prepared in Examples 1-9 and Comparative Examples 1-2 were subjected to sensory evaluation. The participants were composed of 10 professional evaluation committee members. After each group of sample tests, the tester rinsed his mouth and waited for 15 minutes before testing the next group of samples. The evaluation indicators and scores are shown in Table 1. The minimum score difference was 0.5 points. The specific evaluation results are shown in Table 2. The results are rounded to one decimal place.

[0115] Table 1

[0116]

[0117]

[0118] Table 2

[0119] aroma coordination Miscellaneous gases Irritation Aftertaste Example 1 9.8 9.9 10 9.9 9.8 Example 2 9.2 9.5 9.2 9.4 9.0 Example 3 9.5 9.6 9.5 10 9.6 Example 4 8.8 9.0 8.9 9.2 8.8 Example 5 8.6 8.6 8.8 8.9 8.6 Example 6 8.8 8.9 8.5 8.7 8.9 Example 7 8.5 8.8 8.7 8.6 8.5 Example 8 8.0 7.8 8.5 8.8 8.4 Example 9 7.9 7.6 6.8 7.5 7.2 Comparative Example 1 7.8 7.5 8.5 8.8 7.0 Comparative Example 2 6.2 5.5 6.5 5.6 6.0

[0120] According to the data in the table,

[0121] (1) It can be seen from Examples 1 to 3 that the fiber-based smokeless tobacco products provided by the present invention have a unique plant fiber aroma and can achieve the effects of rich aroma, delicate and soft tobacco aroma, reduced irritation and improved aftertaste.

[0122] (2) By comparing Example 1 with Examples 4-7, it can be seen that when a composite enzyme comprising four specific enzymes, namely cellulase, neutral protease, papain and pectinase, is used to enzymatically extract the bioactive substances and related aroma components contained in tobacco raw materials, the combined use of the four enzymes can synergistically enhance the efficiency and obtain a better extraction effect.

[0123] (3) By comparing Example 1 with Example 8, it can be seen that the plant fiber is first mixed with ingredients such as tobacco extract and taste regulator, and then mixed with the remaining components, which can improve the uniformity of the taste of each part of the product; and the combined use of glycerin and gum base components can further increase the solubility of gum base and other components in the system, improve the viscosity of the mixed system, and make each component more easily adsorbed by the fiber, thereby forming a uniform film inside and outside the fiber, so that each component is evenly distributed and the fragrance is coordinated and uniform; in addition, further drying after the first mixing can avoid the baking powder from reacting with the liquid components contained in the system in advance when it is added and foaming in advance, thereby affecting its foaming effect and further affecting the taste of the product when it is tasted.

[0124] (4) By comparing Example 1 with Example 9, it can be seen that the plant fiber is subjected to a heating and boiling treatment in the present invention. During this process, not only can the fiber be softened and the taste be improved, but also the impurity components or odors in the plant fiber can be weakened, thereby improving the user experience of the product.

[0125] (5) By comparing Example 1 with Comparative Example 1, it can be seen that the addition of the foaming agent component in the present invention can generate bubbles in the oral cavity when the user uses the product, giving the oral cavity a sense of impact, and promoting the release of relevant fragrance components in the oral cavity, thereby enhancing the taste experience of the product.

[0126] (6) By comparing Example 1 with Comparative Example 2, it can be seen that the addition of the specific plant fiber component in the present invention can further coordinate the aroma and taste of the product, while reducing irritation, softening the taste, and improving the aftertaste.

[0127] The applicant declares that the present invention is illustrated by the above-described embodiments, but the present invention is not limited to the above-described embodiments. This does not mean that the present invention must rely on the above-described embodiments in order to be implemented. Those skilled in the art should understand that any improvements to the present invention, equivalent replacements for raw materials in the present invention, additions of auxiliary ingredients, and selection of specific methods, etc., fall within the scope of protection and disclosure of the present invention.

[0128] The preferred embodiments of the present invention are described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, various simple modifications can be made to the technical solution of the present invention, and these simple modifications all fall within the scope of protection of the present invention.

[0129] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any appropriate manner without contradiction. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.

Claims

1. A fiber-based smokeless tobacco product, characterized in that: The raw materials for preparing the smokeless tobacco product include plant fiber, tobacco extract, taste regulator, glycerin, starch, gum base and foaming agent; The plants in the plant fiber include any one of sugarcane, corn, sorghum, reed, knotweed, miscanthus, poria, celery or water spinach, or a combination of at least two of them.

2. The smokeless tobacco product according to claim 1, wherein The raw materials for preparing the smokeless tobacco product include, by weight, 1-40 parts of plant fiber, 0.05-0.5 parts of tobacco extract, 1-5 parts of taste regulator, 1-10 parts of glycerin, 1-10 parts of starch, 20-40 parts of gum base and 1-5 parts of foaming agent.

3. The smokeless tobacco product according to claim 1 or 2, characterized in that The plant fiber is prepared by a method comprising the following steps: The plant stems or stalks after being washed and the hard shells on the surface are pressed, and the crude fibers and plant pressed liquid are collected. The crude fibers are mixed with water and heated for soaking. The soaked crude fibers are dried to obtain plant fibers.

4. The smokeless tobacco product according to claim 3, characterized in that The moisture content of the crude fiber after pressing is not higher than 20%; Preferably, the heating and soaking temperature is 80-100° C. and the time is 10-20 minutes.

5. The smokeless tobacco product according to claim 1, wherein The plants include any one or a combination of at least two of sugarcane, sorghum, celery or knotweed; preferably sugarcane and knotweed; Preferably, the mouthfeel modifier comprises any one or a combination of at least two of a sour agent, a sweetener, a softener or a plant extract; Preferably, the acidulant comprises citric acid and / or malic acid; Preferably, the sweetener comprises xylitol and / or sorbitol; Preferably, the softener comprises coconut oil and / or fatty acid glycerides; Preferably, the plant extract comprises any one or a combination of at least two of mint extract, rose extract, perilla extract, licorice extract, sesame extract or astragalus extract; Preferably, the gum base comprises any one of gelatin, gum arabic, chicle, rosin glyceride or polyvinyl acetate, or a combination of at least two thereof; Preferably, the foaming agent comprises baking powder.

6. The smokeless tobacco product according to claim 1, wherein The tobacco extract is prepared by a preparation method comprising the following steps: The tobacco raw material, the complex enzyme and water are mixed for enzymolysis, the solid-liquid separation is performed, the enzymatic hydrolyzate and the tobacco solid residue are collected respectively, the alcohol aqueous solution is added to the tobacco solid residue, the mixture is heated under reflux for extraction, the filtrate is collected by filtration, and the filtrate is combined with the enzymatic hydrolyzate after enzyme inactivation to obtain the tobacco extract; The complex enzyme comprises a combination of cellulase, neutral protease, papain and pectinase; The alcohol in the alcohol aqueous solution includes any one of ethanol, isopropanol or propylene glycol, or a combination of at least two of them.

7. The smokeless tobacco product according to claim 6, characterized in that The mass ratio of the cellulase, neutral protease, papain and pectinase is (1-5):(0.5-2):(1-3):(2-6).

8. The smokeless tobacco product according to claim 1, wherein The preparation raw materials also include plant squeezed liquid and / or antioxidants; Preferably, the raw materials for preparation further include 0.1-10 parts of plant squeezed liquid and / or 1-5 parts of antioxidants, calculated by weight; Preferably, the antioxidant comprises vitamin E and / or vitamin C.

9. A method for preparing a fiber-based smokeless tobacco product according to any one of claims 1 to 8, characterized in that: The preparation method comprises the following steps: The plant fiber, tobacco extract, taste regulator, glycerin, starch, gum base and foaming agent are mixed and shaped through a mold to obtain the fiber-based smokeless tobacco product.

10. The preparation method according to claim 9, characterized in that The preparation method specifically comprises the following steps: The plant fiber, tobacco extract and taste modifier are first mixed, the obtained first mixture is dried, and then secondly mixed with glycerin, starch, gum base and foaming agent, and the obtained second mixture is molded to obtain the fiber-based smokeless tobacco product; Preferably, the first mixture further comprises plant pressed liquid; Preferably, the second mixture further comprises an antioxidant; Preferably, the temperature of the first mixing and the second mixing are both 70-90° C., and the time is both 0.5-3 h.

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