Preparation method of mouth mask with nut fragrance as well as product and application of mouth mask

Abstract

The invention provides a preparation method of a mouth mask with nut fragrance as well as a product and application thereof, the preparation method comprises the following steps: (1) mixing a protein composition, a nut fragrance extract and water to obtain a mixed solution; mixing polylactic acid, polyvinyl alcohol and a glacial acetic acid solution to obtain a blended solution; and (2) mixing the mixed solution, the blended solution and a blending agent, then carrying out ultrasonic degassing treatment, then putting into a mold, and drying to obtain the mouth mask with the nut fragrance. The mouth film obtained by the preparation method disclosed by the invention not only has excellent mechanical properties, but also can provide a nut aroma characteristic for cigarettes after being used for the cigarettes, so that consumers have more excellent sensory experience.

Description

Technical Field

[0001] The invention belongs to the technical field of cigarettes, and particularly relates to a preparation method of an oral mask with a nutty aroma, and a product and application thereof. Background Art

[0002] Traditional cigarette tipping paper is mostly made of cellulose materials (such as wood pulp, flax fiber) or synthetic polymer materials (such as polyethylene, polypropylene). Although cellulose materials are naturally degradable, their outer layers are often coated with ink, aluminum plating or resin layers to enhance their decorative or functional properties. These coating materials (such as solvent-based inks, electroplated aluminum) are often non-degradable, resulting in long-term environmental pollution after disposal. Degradable materials, as new materials from renewable biomass, not only have the basic mechanical properties required for tobacco packaging, but also have the function of loading active ingredients such as aromatic substances and sweeteners, and obviously have good application prospects.

[0003] CN117362959A discloses a polylactic acid film, its preparation method, and its application. The polylactic acid film of the present invention comprises modified polyvinyl alcohol masterbatch and polylactic acid as its main components and is biodegradable. The modified polyvinyl alcohol masterbatch, the main component of the polylactic acid film, is prepared by blending modified zinc oxide particles with a polyvinyl alcohol solution. The addition of the modified zinc oxide particles imparts antibacterial and flame retardant properties to the resulting polylactic acid film. The modified zinc oxide particles also act as nucleating agents, improving the crystallization properties of polylactic acid and thereby enhancing the film's mechanical strength. The polylactic acid film also includes a compatibilizer, which promotes interpenetration between polylactic acid and polyvinyl alcohol, improving the film's transparency. The invention also provides a method for preparing the polylactic acid film. The resulting polylactic acid film exhibits antibacterial, flame retardant properties, high mechanical strength, and high transparency, making it suitable for large-scale deployment.

[0004] CN116446108A discloses a composite nanofiber membrane, its preparation method, and cigarettes. The composite nanofiber membrane preparation method comprises: step a) adding a high molecular weight polymer to a solvent and heating to dissolve it to obtain a polymer solution; step b) adding a flavoring, graphene oxide, and mesoporous silica to the polymer solution and evenly dispersing them to obtain a spinning emulsion; and step c) electrospinning the spinning emulsion to obtain the composite nanofiber membrane. The composite nanofiber membrane prepared by this method stably stores the flavoring at low temperatures and slowly and evenly releases it at high temperatures, thereby achieving controlled flavor release.

[0005] Biodegradable materials are now commonly used in cigarette packaging films, but their ability to load active ingredients is largely underutilized. Active ingredients are crucial for improving tobacco quality and enhancing the user experience. Therefore, the tobacco industry urgently needs to develop a packaging material that combines excellent mechanical properties with the ability to efficiently load active ingredients to meet practical application needs. Summary of the Invention

[0006] In view of the shortcomings of the prior art, the object of the present invention is to provide a method for preparing an oral mask with a nutty aroma, and its product and application.

[0007] In order to achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0008] In a first aspect, the present invention provides a method for preparing an oral mask having a nutty aroma, the preparation method comprising:

[0009] (1) mixing the protein composition, the nut aroma extract and water to obtain a mixed solution;

[0010] mixing polylactic acid, polyvinyl alcohol and glacial acetic acid solution to obtain a blend solution;

[0011] (2) The mixed solution, the blended solution and the formulation are mixed, and then subjected to ultrasonic degassing treatment. The mixed solution is then placed into a mold, and dried to obtain the oral film having a nutty aroma.

[0012] The raw materials used in the preparation method of the present invention can generate a network structure after reaction, thereby improving the film-forming property and mechanical properties such as flexibility of the final product after film formation. By adding nut aroma extracts and blending agents, the final oral mask can not only have antibacterial and antioxidant activities, but also provide a stable nut aroma to cigarettes after being used in cigarettes.

[0013] Preferably, the volume concentration of the glacial acetic acid aqueous solution in step (1) is 0.5-3%, for example, it can be 0.8%, 1%, 1.2%, 1.5%, 1.8%, 2%, 2.2%, 2.5% or 2.8%, etc.

[0014] Preferably, the material-liquid ratio of the polylactic acid to the glacial acetic acid aqueous solution is 0.05-0.1 g / mL, for example, it can be 0.055 g / mL, 0.06 g / mL, 0.07 g / mL, 0.08 g / mL or 0.09 g / mL.

[0015] Preferably, the mass ratio of the polylactic acid to the polyvinyl alcohol is 1:(1-1.5), for example, it can be 1:1.1, 1:1.2, 1:1.3 or 1:1.4.

[0016] Preferably, the mixing temperature during preparation of the blend solution in step (1) is 50-60°C, for example, 51°C, 53°C, 55°C, 57°C or 59°C.

[0017] Preferably, the mixing is carried out in a stirring manner, the stirring speed is 500-800 rpm (for example, 550 rpm, 600 rpm, 650 rpm, 700 rpm or 750 rpm, etc.), and the time is 1.5-3 h (for example, 1.6 h, 1.8 h, 2 h, 2.2 h, 2.5 h, 2.7 h or 2.9 h, etc.).

[0018] Preferably, the mixing temperature during preparation of the mixed solution in step (1) is 30-40°C (for example, 31°C, 33°C, 35°C, 37°C or 39°C), and the mixing time is 30-40 min (for example, 31 min, 33 min, 35 min, 37 min or 39 min).

[0019] Preferably, the protein composition in step (1) comprises a combination of at least two of nut residue protein, whey protein isolate or soy protein isolate.

[0020] Preferably, the protein composition comprises nut pomace protein, whey protein isolate and soy protein isolate.

[0021] The protein of the present invention adopts the above combination, so that the final oral mask not only has good flexibility, film-forming properties and air permeability, but also can increase its nutty aroma characteristics, and play a role in reducing impurities and irritation in smoke.

[0022] Preferably, the protein composition comprises nut residue protein, whey protein isolate and soy protein isolate in a mass ratio of (2-4):(1-2):(1-2).

[0023] Wherein "2-4" can be 2.1, 2.3, 2.5, 2.8, 3, 3.1, 3.3, 3.5, 3.7 or 3.9, etc.;

[0024] The first "1-2" can be 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8 or 1.9, etc.;

[0025] The second "1-2" can be 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8 or 1.9, etc.

[0026] The method for preparing the nut residue protein of the present invention comprises:

[0027] (1) The nut raw materials (walnut shells and peanut cakes) were mixed with purified water, and then the pH was adjusted with NaOH solution, and the extract was obtained by water extraction, and then the supernatant was collected by centrifugation;

[0028] (2) adjusting the pH of the supernatant with HCl solution, then centrifuging the supernatant, collecting the precipitate, and freeze-drying the precipitate to obtain the nut extract;

[0029] (3) mixing eugenol with a NaOH solution and then heating in an oil bath to obtain a deprotonated eugenol base solution;

[0030] (4) The deprotonated eugenol base solution is mixed with deionized water, and then the nut extract, chloromalonic acid and polylactic acid are added, and stirred until no visible particles are present. Then, a composite stabilizer (sodium alginate, sodium caseinate, hexaglycerol monooleate and gum arabic) is added, and the mixture is stirred on a magnetic stirrer. After adjusting the pH, a composite dispersion is obtained, and the composite dispersion is freeze-dried to obtain the nut residue protein.

[0031] Preferably, the material-liquid ratio of the protein composition to water is 0.05-0.1 g / mL, for example, it can be 0.055 g / mL, 0.06 g / mL, 0.07 g / mL, 0.08 g / mL, 0.09 g / mL or 0.095 g / mL.

[0032] Preferably, the nut aroma extract in step (1) comprises any one of almond extract, cocoa extract or coffee extract, or a combination of at least two of them.

[0033] Preferably, the nut aroma extract is almond extract, cocoa extract and coffee extract.

[0034] As a preferred technical solution of the present invention, the almond extract, cocoa extract and coffee extract are synergistically combined to achieve a natural softness and stability improvement of the nutty aroma, thereby better enhancing the sensory experience of consumers.

[0035] Preferably, the mass ratio of the almond extract, the cocoa extract and the coffee extract is (2-5):(0.1-1):(1-2).

[0036] Wherein "2-5" can be 2.2, 2.5, 2.8, 3, 3.2, 3.5, 3.8, 4, 4.2, 4.5 or 4.8, etc.;

[0037] “0.1-1” can be 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8 or 0.9, etc.;

[0038] “1-2” can be 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8 or 1.9, etc.

[0039] The mass ratio of the mixed solution, the blended solution and the formulation in step (2) is (1-2):(0.5-1.5):(0.1-0.5).

[0040] Wherein "1-2" can be 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8 or 1.9, etc.;

[0041] “0.5-1.5” can mean 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3 or 1.4, etc.;

[0042] “0.1-0.5” can mean 0.15, 0.2, 0.25, 0.3, 0.35, 0.4 or 0.45, etc.

[0043] Preferably, the formulation in step (2) comprises any one of tannic acid, tartaric acid or gallic acid, or a combination of at least two of them.

[0044] Preferably, the mold is a polytetrafluoroethylene mold.

[0045] Preferably, the drying temperature is 35-45°C (for example, 36°C, 38°C, 40°C, 42°C or 44°C), and the drying time is 10-15h (for example, 11h, 12h, 13h or 14h).

[0046] Other specific point values ​​within the above numerical ranges can be selected and will not be described in detail here.

[0047] In a second aspect, the present invention provides an oral mask with a nutty aroma, wherein the oral mask with a nutty aroma is prepared by the preparation method described in the first aspect.

[0048] In a third aspect, the present invention provides a use of the oral mask with a nutty aroma according to the second aspect in the preparation of cigarettes.

[0049] One application method of the polysaccharide oral mask of the present invention is: by wrapping the oral mask outside the cigarette tipping paper, consumers can touch the oral mask during the cigarette smoking process and experience the nutty sweetness.

[0050] Another application method is to wrap the filter element with an oral membrane, and then wrap the tipping paper around the oral membrane. During the cigarette smoking process, consumers can experience the nutty sweetness through the slow-released aroma of the oral membrane.

[0051] Compared with the prior art, the present invention has the following beneficial effects:

[0052] The raw materials used in the preparation method of the present invention are all hydrophilic, degradable and film-forming. The method of the present invention generates a network structure through a covalent reaction, thereby improving the film-forming property and mechanical properties such as flexibility of the final product after film formation. By adding nut aroma extracts and blending agents, the final oral mask can not only have antibacterial and antioxidant activities, but also provide a stable nut aroma to cigarettes after being used in cigarettes. DETAILED DESCRIPTION

[0053] The technical solution of the present invention is further described below by way of specific embodiments. It should be understood by those skilled in the art that the embodiments are merely to help understand the present invention and should not be regarded as specific limitations of the present invention.

[0054] The nut residue protein was prepared using the method of Preparation Example 1;

[0055] The whey protein isolate was purchased from Suzhou Meiyichen Biotechnology Co., Ltd.

[0056] The soy protein isolate was purchased from Shansong Biological Products Co., Ltd.

[0057] The raw materials involved in the following examples and comparative examples can be used as long as they are purchased from regular dealers.

[0058] Preparation Example 1

[0059] This preparation example provides a nut residue protein, and the preparation method is as follows:

[0060] (1) The nut raw materials (walnut shells and peanut cakes at a mass ratio of 1:1.5) were mixed with purified water at a mass ratio of 1:9, and then the pH was adjusted to 9.0 with 1.3 mol / L NaOH solution. The extract was extracted at 35°C for 2 h, and then centrifuged at 5000 rpm for 12 min to collect the supernatant;

[0061] (2) The pH of the supernatant was adjusted to 4.5 with 1 mol / L HCl solution, and then the supernatant was centrifuged at 5000 rpm for 15 min, the precipitate was collected, and the precipitate was freeze-dried to obtain the nut extract;

[0062] (3) Eugenol was mixed with 2 mol / L NaOH solution at a material-liquid ratio of 0.2 g / mL, and then heated at 130 °C.

[0063] Heat in an oil bath for 8 min to obtain a deprotonated eugenol base solution;

[0064] (4) The deprotonated eugenol base solution was mixed with deionized water in a volume ratio of 1:18, and then nut extract, chloromalonic acid and polylactic acid were added and stirred until no visible particles were found. Then, a compound stabilizer (sodium alginate, sodium caseinate, hexaglycerol monooleate and gum arabic in a mass ratio of 4:1:1:2) was added and stirred on a magnetic stirrer at 800 r / min for 30 min. The pH was adjusted to 7.0 to obtain a composite dispersion (wherein the mass ratio of eugenol, chloromalonic acid, nut extract, polylactic acid and compound stabilizer was 3:0.5:0.5:1:0.5). The composite dispersion was freeze-dried to obtain the nut residue protein.

[0065] Example 1

[0066] This embodiment provides an oral mask with a nutty aroma. The preparation method of the oral mask with a nutty aroma is as follows:

[0067] (1) Polylactic acid was dissolved in a 1% (v / v) glacial acetic acid aqueous solution at a material-liquid ratio of 0.07 g / mL, and then polyvinyl alcohol (1.2 times the mass of polylactic acid) was added. The mixture was placed in a 55°C constant temperature water bath and stirred continuously at 700 rpm for 2 h until it was completely dissolved. Stirring was continued for 20 min to obtain a blend solution.

[0068] (2) adding a protein composition (nut residue protein, whey protein isolate, and soy protein isolate in a mass ratio of 2:1:1) to distilled water at a material-liquid ratio of 0.08 g / mL, and then adding a nut aroma extract (0.8 times the amount of the protein composition), wherein the nut aroma extract is almond extract, cocoa extract, and coffee extract in a mass ratio of 8:1:3, and stirring and hydrating at 35°C and 250 rpm for 35 minutes to obtain a mixed solution;

[0069] (3) The mixed solution, the blended solution and the tartaric acid in a mass ratio of 1.5:1:0.3 were mixed and stirred thoroughly, then ultrasonically degassed for 20 minutes, and finally poured into a 10 cm × 10 cm × 0.2 cm polytetrafluoroethylene mold to allow it to flow evenly, and then dried in an oven at 40±2°C for 12 hours to form a film, thereby obtaining the oral film with a nutty aroma.

[0070] Example 2

[0071] This embodiment provides an oral mask with a nutty aroma. The preparation method of the oral mask with a nutty aroma is as follows:

[0072] (1) Polylactic acid was dissolved in a 1.5% (v / v) glacial acetic acid aqueous solution at a material-liquid ratio of 0.05 g / mL, and then polyvinyl alcohol (1.5 times the mass of polylactic acid) was added and placed in a 50°C constant temperature water bath. The mixture was stirred continuously at 500 rpm for 3 h until it was completely dissolved, and then stirred for 25 min to obtain a blend solution;

[0073] (2) adding a protein composition (nut residue protein, whey protein isolate, and soy protein isolate in a mass ratio of 2:2:1) to distilled water at a material-liquid ratio of 0.1 g / mL, and then adding a nut aroma extract (the amount is 1 times that of the protein composition), wherein the nut aroma extract is almond extract, cocoa extract, and coffee extract in a mass ratio of 2:1:1, and stirring and hydrating at 40°C and 200 rpm for 40 minutes to obtain a mixed solution;

[0074] (3) The mixed solution, the blended solution and the gallic acid in a mass ratio of 2:0.5:0.5 were mixed and stirred thoroughly, then ultrasonically degassed for 25 minutes, and finally poured into a 10 cm × 10 cm × 0.2 cm polytetrafluoroethylene mold to allow it to flow evenly, and then dried in an oven at 42±2°C for 10 hours to form a film, thereby obtaining the oral film with a nutty aroma.

[0075] Example 3

[0076] This embodiment provides an oral mask with a nutty aroma. The preparation method of the oral mask with a nutty aroma is as follows:

[0077] (1) Polylactic acid was dissolved in a 3% (v / v) glacial acetic acid aqueous solution at a material-liquid ratio of 0.1 g / mL, and then polyvinyl alcohol (1 times the mass of polylactic acid) was added and placed in a constant temperature water bath at 60°C. The mixture was stirred continuously at 800 rpm for 1.5 h until it was completely dissolved, and then stirred for 20 min to obtain a blend solution;

[0078] (2) adding a protein composition (nut residue protein, whey protein isolate, and soy protein isolate in a mass ratio of 4:1:2) to distilled water at a material-liquid ratio of 0.05 g / mL, and then adding a nut aroma extract (0.8 times the amount of the protein composition), wherein the nut aroma extract is almond extract, cocoa extract, and coffee extract in a mass ratio of 5:0.2:2, and stirring and hydrating at 25°C and 300 rpm for 30 minutes to obtain a mixed solution;

[0079] (3) The mixed solution, the blended solution and the tannic acid in a mass ratio of 1:1.5:0.4 were mixed and stirred thoroughly, then ultrasonically degassed for 20 minutes, and finally poured into a 10 cm × 10 cm × 0.2 cm polytetrafluoroethylene mold to allow it to flow evenly, and then dried in an oven at 38±2°C for 10 hours to form a film, thereby obtaining the oral film with a nutty aroma.

[0080] Example 4

[0081] This embodiment provides an oral mask with a nutty aroma. The preparation method thereof differs from that of Example 1 only in that the protein composition in step (2) is composed of nut residue protein and whey protein isolate in a mass ratio of 2:1, and the amount of the protein composition is kept unchanged. The remaining steps and process parameters are the same as those of Example 1.

[0082] Example 5

[0083] This embodiment provides an oral mask with a nutty aroma. The preparation method thereof differs from that of Example 1 only in that the protein composition in step (2) comprises nut residue protein and soy protein isolate in a mass ratio of 2:1, and the amount of the protein composition is kept unchanged. The remaining steps and process parameters are the same as those of Example 1.

[0084] Example 6

[0085] This embodiment provides an oral mask with a nutty aroma. The preparation method thereof differs from that of Example 1 only in that the protein composition in step (2) is whey protein isolate and soy protein isolate in a mass ratio of 1:1, and the amount of the protein composition is kept unchanged. The remaining steps and process parameters are the same as those of Example 1.

[0086] Example 7

[0087] This embodiment provides an oral mask with a nutty aroma. The preparation method thereof differs from that of Example 1 only in that the nutty aroma extract in step (3) is almond extract and cocoa extract in a mass ratio of 8:1, and the amount of the nutty aroma extract is kept unchanged. The remaining steps and process parameters are the same as those of Example 1.

[0088] Example 8

[0089] This embodiment provides an oral mask with a nutty aroma. The preparation method thereof differs from that of Example 1 only in that the nutty aroma extract in step (3) is almond extract and coffee extract in a mass ratio of 8:3, and the amount of the nutty aroma extract is kept unchanged. The remaining steps and process parameters are the same as those of Example 1.

[0090] Example 9

[0091] This embodiment provides an oral mask with a nutty aroma. The preparation method thereof differs from that of Example 1 only in that the nutty aroma extract in step (3) is cocoa extract and coffee extract in a mass ratio of 1:3, and the amount of the nutty aroma extract is kept unchanged. The remaining steps and process parameters are the same as those of Example 1.

[0092] Example 10

[0093] This embodiment provides an oral mask with a nutty aroma. The preparation method thereof differs from that of Example 1 only in that the mass ratio of the mixed solution, the blended solution, and the tartaric acid in step (3) is 2:0.3:0.3, and the remaining steps and process parameters are the same as those of Example 1.

[0094] Example 11

[0095] This embodiment provides an oral mask with a nutty aroma. The preparation method thereof is different from that of Example 1 only in that the mass ratio of the mixed solution, the blended solution and the tartaric acid in step (3) is 0.5:1.5:0.3, and the remaining steps and process parameters are the same as those of Example 1.

[0096] Comparative Example 1

[0097] This comparative example provides an oral mask with a nutty aroma. The preparation method thereof differs from that of Example 1 only in that step (1) is:

[0098] Polylactic acid was dissolved in 1% (v / v) glacial acetic acid aqueous solution at a material-liquid ratio of 0.07 g / mL, then placed in a constant temperature water bath at 35°C, and stirred continuously at 700 rpm for 2 hours until it was completely dissolved, and continued stirring for 20 minutes to obtain a modified solution.

[0099] The remaining steps and process parameters are consistent with those in Example 1.

[0100] Comparative Example 2

[0101] This comparative example provides an oral mask with a nutty aroma. The preparation method thereof differs from that of Example 1 only in that step (1) is not included and step (3) is as follows:

[0102] The mixed solution and tartaric acid in a mass ratio of 1.5:0.3 were mixed, stirred thoroughly, and then ultrasonically degassed for 20 minutes. Finally, the mixture was poured into a 10 cm × 10 cm × 0.2 cm polytetrafluoroethylene mold to allow it to flow evenly. The mold was then dried in an oven at 40±2°C for 12 hours to form a film, thereby obtaining the oral film with a nutty aroma.

[0103] The remaining steps and process parameters are consistent with those in Example 1.

[0104] Comparative Example 3

[0105] This comparative example provides an oral mask with a nutty aroma. The preparation method thereof differs from that of Example 1 only in that step (2) is:

[0106] Add the nut aroma extract at a material-liquid ratio of 0.064 g / mL to distilled water. The nut aroma extract is almond extract, cocoa extract, and coffee extract in a mass ratio of 8:1:3. Stir and hydrate at 35°C and 250 rpm for 35 minutes to obtain a mixed solution.

[0107] The remaining steps and process parameters are consistent with those in Example 1.

[0108] Comparative Example 4

[0109] This comparative example provides an oral mask with a nutty aroma. The preparation method thereof differs from that of Example 1 only in that no nutty aroma extract is added in step (2). That is, step (2) is:

[0110] A protein composition (nut residue protein, whey protein isolate, and soy protein isolate in a mass ratio of 2:1:1) was added to distilled water at a material-liquid ratio of 0.08 g / mL, and stirred and hydrated at 35° C. and 250 rpm for 35 min to obtain a mixed solution;

[0111] The remaining steps and process parameters are consistent with those in Example 1.

[0112] Test Example 1

[0113] Test Example 1 Sensory Quality

[0114] Test cigarettes were prepared by wrapping the filter rods (outside the tipping paper) of finished cigarettes without any flavoring or sweetening ingredients with the nutty-flavored oral masks obtained in Examples 1-11 and Comparative Examples 1-4. Finished cigarettes without any other flavoring or sweetening ingredients served as controls. Both the test and control cigarettes were subjected to sensory quality testing according to national standards.

[0115] Thirteen expert smokers were organized to conduct sensory scoring of the various indicators of the cigarettes obtained above in accordance with GB5606.4-2005 "Cigarettes Part 4: Sensory Technical Requirements". The specific definitions of the sensory quality evaluation indicators are shown in Table 1, the scoring standards are shown in Table 2, and the scoring results are shown in Table 3 (the average value of each group is taken, and one decimal place is retained).

[0116] Table 1

[0117]

[0118] Table 2

[0119]

[0120] Table 3

[0121]

[0122]

[0123] As can be seen from Table 3, compared with the control cigarettes, the cigarettes wrapped with the oral masks with nutty aroma obtained in Examples 1-3 of the present invention can have a strong and rich nutty aroma, and the cigarettes have better harmony and taste, and lower indicators such as offal and irritation.

[0124] It can be seen from Examples 4-6 and Comparative Example 3 that when a protein composition is added during the preparation of the oral mask, and the protein composition is the combination defined in the present invention, the nutty aroma of the oral mask can be improved;

[0125] It can be seen from Examples 7-9 and Comparative Example 4 that when nut aroma extracts are added during the preparation of the oral mask, and the nut aroma extracts are the combination selected in the present invention, the aroma and harmony of the cigarette after wrapping the oral mask can be better.

[0126] Test Example 2

[0127] The oral masks with a nutty aroma obtained in Examples 1-11 and Comparative Examples 1-4 were tested for flexibility and air permeability.

[0128] The flexibility was measured in accordance with GB / T1731-1993. The air permeability was measured five times using a GTR-704R cigarette paper air permeability tester and the average value was taken. The results are shown in Table 4.

[0129] Table 4

[0130]

[0131]

[0132] As shown in Table 4, the oral mask with a nutty aroma obtained by the method of the present invention not only has better flexibility but also has excellent air permeability.

[0133] It can be seen from Examples 4-6 and Comparative Example 3 that the addition of the protein composition and the selection of the protein composition also have an impact on the performance of the oral mask.

[0134] It can be seen from Examples 10-11 that the mass ratio of the protein solution to the modified solution of the degradable material also affects the performance of the oral mask.

[0135] It can be seen from Comparative Example 1 that the flexibility of the oral mask can be improved only after adding polyvinyl alcohol during the preparation of the blend solution.

[0136] The applicant declares that the present invention uses the above-mentioned embodiments to illustrate the preparation method of the oral mask with a nutty aroma, the product thereof, and its application. However, the present invention is not limited to the above-mentioned detailed method, that is, it does not mean that the present invention must rely on the above-mentioned detailed method for implementation. Those skilled in the art should understand that any improvements to the present invention, equivalent substitutions of various raw materials in the product of the present invention, addition of auxiliary ingredients, and selection of specific methods, etc., are all within the scope of protection and disclosure of the present invention.

Claims

1. A method for preparing an oral mask with a nutty aroma, characterized in that: The preparation method comprises: (1) mixing the protein composition, the nut flavor extract and water to obtain a mixed solution; mixing polylactic acid, polyvinyl alcohol and glacial acetic acid solution to obtain a blend solution; (2) The mixed solution, the blended solution and the formulation are mixed, and then subjected to ultrasonic degassing treatment. The mixed solution is then placed into a mold, and dried to obtain the oral film having a nutty aroma.

2. The preparation method according to claim 1, characterized in that The volume concentration of the glacial acetic acid aqueous solution in step (1) is 0.5-3%; Preferably, the material-liquid ratio of the polylactic acid to the glacial acetic acid aqueous solution is 0.05-0.1 g / mL; Preferably, the mass ratio of the polylactic acid to the polyvinyl alcohol is 1:(1-1.5).

3. The preparation method according to claim 1 or 2, characterized in that The mixing temperature during preparation of the blend solution in step (1) is 50-60° C. Preferably, the mixing is performed in a stirring manner, with a stirring speed of 500-800 rpm and a stirring time of 1.5-3 h.

4. The preparation method according to any one of claims 1 to 3, characterized in that The mixed solution in step (1) is prepared at a temperature of 30-40° C. and a mixing time of 30-40 min; Preferably, the protein composition of step (1) comprises a combination of at least two of nut residue protein, whey protein isolate or soy protein isolate; Preferably, the protein composition is nut pomace protein, whey protein isolate and soy protein isolate.

5. The preparation method according to any one of claims 1 to 4, characterized in that The material-liquid ratio of the protein composition to water in step (1) is 0.05-0.1 g / mL. Preferably, the mass ratio of the protein composition to the nut aroma extract in step (1) is 1:(0.5-1).

6. The preparation method according to any one of claims 1 to 5, characterized in that The nut aroma extract in step (1) comprises any one of almond extract, cocoa extract or coffee extract, or a combination of at least two thereof; Preferably, the nut aroma extract is almond extract, cocoa extract and coffee extract.

7. The preparation method according to any one of claims 1 to 6, characterized in that The mass ratio of the mixed solution, the blended solution and the formulation in step (2) is (1-2):(0.5-1.5):(0.1-0.5).

8. The preparation method according to any one of claims 1 to 7, characterized in that The formulation in step (2) comprises any one of tannic acid, tartaric acid or gallic acid, or a combination of at least two thereof; Preferably, the mold is a polytetrafluoroethylene mold; Preferably, the drying temperature is 35-45° C. and the drying time is 10-15 hours.

9. An oral mask with a nutty aroma, characterized in that: The oral mask with a nutty aroma is prepared by the preparation method according to any one of claims 1 to 8.

10. Use of the oral mask with nutty aroma according to claim 9 in the preparation of cigarettes.

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