Variable aroma-enhancing solid microspheres as well as preparation method and application thereof

Abstract

The invention discloses variable aroma-enhancing solid microspheres as well as a preparation method and application thereof, and relates to the technical field of cigarette aroma enhancement. The preparation method of the variable aroma-enhancing solid microspheres comprises the following steps: step (1), micronizing functional solids to obtain functional powder; the functional solid is selected from one or more of a cooling agent, a sweetening agent and essence and perfume with characteristic fragrance; (2) the functional powder is screened, powder with the particle size being 10-80 microns is screened out, and functional micro powder is obtained; and (3) putting the functional micro powder into a powder ball forming mill for rolling to prepare the variable aroma-enhanced solid microspheres. The aroma-enhancing solid microspheres do not contain any auxiliary materials, the functional micro-powder inside and outside the aroma-enhancing solid microspheres is distributed in a uniform state, and when the cigarette containing the aroma-enhancing solid microspheres is smoked, the content of the functional micro-powder eluted from each puff of smoke is approximately equal, so that the functional components can be uniformly and continuously released.

Description

Technical Field

[0001] The present invention relates to the technical field of cigarette flavoring, and in particular to a variable flavoring solid microsphere and a preparation method and application thereof. Background Art

[0002] Tobacco flavors can enhance the flavor of cigarettes and give them a certain characteristic aroma. The earliest tobacco flavors were mainly added to tobacco by adding spices, and after combustion, the flavoring effect was reflected in the mainstream smoke and sidestream smoke. This type of flavoring technology is often called combustion-type flavoring technology.

[0003] With the development of the tobacco industry, combustion-based flavoring has been unable to meet the needs of industry development due to its high number of by-products, difficulty in controlling target products, and low efficiency in flavor enhancement. To address this issue, researchers have added aroma-imparting threads, particles, or popping beads to mouthpieces. Through the physical effect of elution from cigarette smoke, the aroma substances in these scents are introduced into the cigarette smoke, achieving the goal of targeted improvement or enhancement of the smoke aroma.

[0004] However, in the existing technology, porous particles and incense threads mainly use physical methods such as adsorption or loading to achieve the storage of flavor substances before they are released. However, this type of product has a weak fragrance-carrying capacity, and a large amount of flavor substances are lost before they are inhaled, which directly affects the smoking effect. As the latest flavor-replenishing product, exploding beads are beads that can be pinched and wrapped with volatile oil. When the beads are pinched, the shell bursts open, and the volatile oil liquid in the shell flows to the fibers of the mouthpiece, making the first few puffs of smoke rich and impactful. However, as the volatile oil evaporates, the fragrance of the next few puffs of smoke will be significantly lighter, which makes the smoking experience not good. In addition, existing flavoring technologies require a large amount of auxiliary materials to ensure the storage and release of flavor substances, which undoubtedly increases the cost of cigarette manufacturing and increases the risk of harmful substances.

[0005] Therefore, developing a fragrance replenishing product with simple ingredients and continuous fragrance production is an urgent problem that needs to be solved. Summary of the Invention

[0006] The present invention aims to overcome the shortcomings of the existing technology. In view of the problems that current fragrance replenishing products have weak storage capacity for fragrance substances, poor continuity of fragrance substance release, and require a large amount of auxiliary materials to be used in the molding of fragrance replenishing products, the present invention has developed a new fragrance-imparting product with simple ingredients, no need to add auxiliary materials, and can continuously and evenly release fragrance substances.

[0007] The technical solution adopted by the present invention is:

[0008] In a first aspect, a method for preparing variable flavoring solid microspheres is provided, comprising the following steps:

[0009] Step (1): micronizing the functional solid to obtain a functional powder having a water content of 0.6-1.5% by weight; the functional solid is selected from one or more of a cooling agent, a sweetener, and a characteristic aroma flavor;

[0010] Step (2): Screening the functional powder obtained in step (1) to select powder with a particle size of 10-80 μm to obtain functional micropowder;

[0011] Step (3): The functional micropowder obtained in step (2) is put into a powder ball forming machine for spheronization to obtain deformable flavor-enhancing solid microspheres.

[0012] In step (3), the functional micropowder is subjected to the combined effects of centrifugal force, friction and gravity in the powder pelletizing machine, and rolls back and forth clockwise at a certain angle. During the rolling process of the material, the functional micropowder gradually grows by adhering to the fine powder, and finally rolls into deformable flavor-enhancing solid microspheres.

[0013] The deformable flavoring solid microspheres of the present invention are brittle. When subjected to a pressure greater than their compressive strength, the solid microspheres instantly disintegrate. Brittleness refers to the property that when the external force reaches a certain limit, the solid microspheres suddenly break without warning, and without significant plastic deformation during destruction. The solid microspheres are uniform aggregates of functional micropowders, and uniformity here specifically refers to the uniform distribution of the functional micropowders.

[0014] Furthermore, in step (2), the specific surface area of ​​the functional micropowder is 10-200m 2 / g.

[0015] Furthermore, in step (3), the compression strength of the variable flavoring solid microspheres is 4-15N.

[0016] Preferably, in step (3), the particle size of the variable flavoring solid microspheres is 0.4-5 mm.

[0017] The deformable flavoring solid microspheres obtained in step (3) are uniform aggregates of functional micropowders, and their compression strength is 4-15N. When a pressure greater than the compression strength is applied to them, the deformable flavoring solid microspheres disintegrate into particles with smaller particle sizes.

[0018] Furthermore, the cooling agent is selected from one or more of menthol, WS-3, WS-23, menthyl lactate, and camphor derivatives; the sweetener is selected from one or more of natural sweeteners and artificial synthetic sweeteners; and the characteristic aroma flavor is selected from one or more of natural extracts, synthetic flavors, and blended composite flavors.

[0019] The cooling agent is selected from one or more of menthol, WS-3 (N-ethyl-p-menthyl-3-carboxamide), WS-23 (N,2,3-trimethyl-2-isopropylbutyramide), menthyl lactate, and camphor derivatives; the sweetener is selected from one or more of natural sweeteners (sucrose, fructose, xylitol, sorbitol, steviol glycosides, and mogrosides), and artificial sweeteners (sucralose or neotame); and the characteristic aroma flavor is selected from one or more of natural extracts (orange oil extract or strawberry extract), synthetic flavors (ethyl acetate or hexenal), and blended compound flavors (tropical fruit flavors or berry compound flavors).

[0020] Furthermore, in step (3), the rotation speed of the powder pelletizing machine is 7-15 r / min, the peripheral speed is 1.0-2.0 m / s, the disc inclination angle is 35-55°, and the disc side height is 400-800 mm.

[0021] Furthermore, in step (1), the micronization treatment is one of grinding, air flow milling, spray drying and crystallization.

[0022] In a second aspect, a variable flavoring solid microsphere is provided, which is prepared by the method for preparing the variable flavoring solid microsphere according to the first aspect.

[0023] In a third aspect, a use of the variable flavoring solid microspheres as described in the second aspect in a cigarette filter rod is provided, wherein the amount of the variable flavoring solid microspheres added to the cigarette filter rod is 5-100 mg / cigarette.

[0024] The variable flavoring solid microspheres are used in cigarette filter rods to adjust the smoking taste and filter harmful substances.

[0025] Furthermore, the variable flavoring solid microspheres are arranged in the hollow area of ​​the cigarette filter rod.

[0026] Furthermore, the variable flavoring solid microspheres are dispersed in the tow of the cigarette filter rod.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] 1. When the flavoring solid microspheres prepared by the present invention are applied to cigarette filter rods, the flavoring solid microspheres can be crushed into fine particles by applying a compressive strength greater than 15N. The functional micropowders on the surface of the fine particles can be evenly eluted and dispersed into the smoke under the elution effect of the smoke, and enter the smoker's mouth with the smoke, achieving the purpose of replenishing flavor. Because the flavoring solid microspheres of the present invention do not contain any excipients and the functional micropowders inside and outside are evenly distributed, when smoking a cigarette containing the flavoring solid microspheres of the present invention, the content of functional micropowder eluted in each puff of smoke is approximately equal, which realizes the uniform and continuous release of functional ingredients.

[0029] 2. The flavoring solid microspheres prepared by the present invention are brittle. The flavoring solid microspheres of the present invention are applied to cigarette filter rods. The smoker can press them during the smoking process. The flavoring solid microspheres can disintegrate under a pressure greater than 15N, which increases the interest. At the same time, the contact area between the disintegrated flavoring solid microsphere particles and the flue gas increases, and the amount of functional micropowder eluted by the flue gas also increases accordingly. The smoker can adjust the release amount of functional substances by pressing. In addition, the disintegrated flavoring solid microsphere particles can continue to be rubbed, which can also increase the interest. Not only that, the contact area between the flavoring solid microsphere particles rubbed into smaller particle size powder and the flue gas is further increased, and the release amount of functional micropowder is also greater, which makes the flavoring solid microspheres of the present invention have a rubbing (variable) flavoring function.

[0030] 3. Another reason why the flavoring solid microspheres of the present invention are variable is that one of the functional ingredients of the present invention is a flavoring substance, whose volatility increases with increasing temperature within a certain temperature range. By rubbing the flavoring solid microspheres, the hands have temperature, which can generate heat, and the smoke itself has a certain temperature, which improves the volatility of the flavoring substance. Therefore, the variable shape can increase the release of the flavoring substance.

[0031] 4. The preparation of non-combustion fragrance-releasing materials in the prior art, such as incense threads, porous particles, popping beads, and solid incense beads, requires a large amount of auxiliary materials. For example, incense threads require fibers as carriers, and functional substances are loaded onto the threads via flavors and fragrances. Furthermore, volatile auxiliary solvents such as alcohol are also required. In addition, popping beads are made by encapsulating liquid fragrances in plastic beads. Like incense threads, these also require a large amount of auxiliary materials to prepare the popping bead skin. Furthermore, most popping beads are encapsulated with volatile liquids, which gives them a strong burst when crushed, but their durability gradually weakens over time. The variable, flavor-enhancing solid microspheres of the present invention, however, are composed solely of functional fragrance substances and do not use any auxiliary materials. This not only greatly reduces the number of process steps and costs, but also avoids the negative effects of the introduction of auxiliary materials. For example, glyceryl caprylate, a solvent essential for preparing the core of the popping bead capsule, dilutes the effective characteristic aroma during crushing and can also result in a dissonant smoke effect in sensory evaluations.

[0032] 5. The present invention limits the particle size of the functional micropowder to 10-80 μm and the specific surface area to 10-200 m 2 / g, and in conjunction with the flavoring solid microspheres of the present invention, have a compression strength of 4-15N, so that the flavoring solid microspheres of the present invention can release aroma evenly when applied to cigarette filter rods. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for use in the description of the embodiments. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0034] Figure 1 This is a comparison diagram of the deformable flavoring solid microspheres before and after disintegration of Example 1 of the present invention. DETAILED DESCRIPTION

[0035] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0036] It will be understood that when used in this specification and the appended claims, the terms “comprises” and “comprising” indicate the presence of described features, integers, steps, operations, elements and / or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and / or groups thereof.

[0037] It should also be understood that the terminology used in this specification is for the purpose of describing particular embodiments only and is not intended to limit the present invention. As used in the specification and appended claims, the singular forms "a," "an," and "the" are intended to include the plural forms unless the context clearly indicates otherwise.

[0038] It should be further understood that the term "and / or" used in the present description and the appended claims refers to and includes any and all possible combinations of one or more of the associated listed items.

[0039] The experimental methods without specific conditions specified in the examples are generally carried out under conventional conditions and those described in the manual, or under conditions recommended by the manufacturers. The general equipment, materials, reagents, etc. used are all commercially available unless otherwise specified.

[0040] In order to more fully understand the technical content of the present invention, the technical solution of the present invention is further introduced and illustrated in conjunction with specific embodiments below.

[0041] Example 1

[0042] A method for preparing variable flavoring solid microspheres comprises the following steps:

[0043] Step (1): 1 kg of a functional solid (cooling agent: menthol) is micronized using a jet milling method to obtain a functional powder having a water content of 1.0% by weight;

[0044] Step (2): The functional powder obtained in step (1) was screened to select the functional powder with a particle size of 10 μm and a specific surface area of ​​50 m 2 / g of powder to obtain functional micropowder;

[0045] Step (3): The functional micropowder obtained in step (2) is put into a powder pelletizer for spheronization. Under the setting parameters of no static electricity, a rotation speed of 8 r / min, a peripheral speed of 1.08 m / s, a disk inclination angle of 35°, and a disk side height of 400 mm, the variable flavoring solid microspheres of Example 1 with a particle size of 2 mm are obtained, and the compression strength of the variable flavoring solid microspheres is 10 N. Figure 1 This is a comparison diagram of the deformable flavoring solid microspheres before and after disintegration of Example 1 of the present invention.

[0046] Example 2

[0047] A method for preparing variable flavoring solid microspheres comprises the following steps:

[0048] Step (1): 1 kg of a functional solid (cooling agent: WS-23, i.e., N,2,3-trimethyl-2-isopropylbutyramide) is micronized by grinding to obtain a functional powder having a water content of 1.0% by weight;

[0049] Step (2): The functional powder obtained in step (1) was screened to select the functional powder with a particle size of 40 μm and a specific surface area of ​​100 m 2 / g of powder to obtain functional micropowder;

[0050] Step (3): The functional micropowder obtained in step (2) is put into a powder pelletizer for spheronization. Under the setting parameters of no static electricity, a rotation speed of 10 r / min, a peripheral speed of 2.0 m / s, a disk inclination angle of 45°, and a disk side height of 500 mm, the variable flavoring solid microspheres of Example 2 with a particle size of 4 mm are obtained, and the compression strength of the variable flavoring solid microspheres is 15 N.

[0051] Comparative Example 1

[0052] The only difference between Control Example 1 and Example 1 is that in the preparation method, the particle size of the functional micropowder prepared in step (2) is 100 μm.

[0053] Comparative Example 2

[0054] The only difference between Control Example 2 and Example 1 is that in the preparation method, the specific surface area of ​​the functional micropowder prepared in step (2) is 250m 2 / g.

[0055] Comparative Example 3

[0056] The only difference between Control Example 3 and Example 1 is that in the preparation method, the functional micropowder prepared in step (2) has a particle size of 100 μm and a specific surface area of ​​250 m 2 / g.

[0057] Test Example 1

[0058] Experimental Example 1 provides a cigarette. The deformable flavoring solid microspheres prepared in Example 1 are added to the hollow area of ​​a cigarette filter rod. The amount of the deformable flavoring solid microspheres added to the cigarette filter rod is 50 mg / cigarette, thereby obtaining the cigarette of Experimental Example 1.

[0059] Test Example 2

[0060] Experimental Example 2 provides a cigarette, wherein the variable flavoring solid microspheres prepared in Example 2 are added into the hollow area of ​​a cigarette filter rod, and the amount of the variable flavoring solid microspheres added to the cigarette filter rod is 50 mg / cigarette, to obtain the cigarette of Experimental Example 2.

[0061] Comparative Example 1

[0062] Comparative Example 1 provides a cigarette. Compared with the test example, the only difference between Comparative Example 1 and the test example is that the cigarette does not contain variable flavor-enhancing solid microspheres.

[0063] Comparative Example 2

[0064] Comparative Example 2 provides a cigarette, wherein the variable flavoring solid microspheres prepared in Comparative Example 1 are added into the hollow area of ​​a cigarette filter rod, and the amount of the variable flavoring solid microspheres added to the cigarette filter rod is 50 mg / cigarette, to obtain the cigarette of Comparative Example 2.

[0065] Comparative Example 3

[0066] Comparative Example 3 provides a cigarette, wherein the variable flavoring solid microspheres prepared in Comparative Example 2 are added into the hollow area of ​​a cigarette filter rod, and the amount of the variable flavoring solid microspheres added to the cigarette filter rod is 50 mg / cigarette, to obtain the cigarette of Comparative Example 3.

[0067] Comparative Example 4

[0068] Comparative Example 4 provides a cigarette, wherein the variable flavoring solid microspheres prepared in Comparative Example 3 are added into the hollow area of ​​a cigarette filter rod, and the amount of the variable flavoring solid microspheres added to the cigarette filter rod is 50 mg / cigarette, to obtain the cigarette of Comparative Example 4.

[0069] Performance testing - sensory testing

[0070] According to the evaluation standards of "YC / T138-1998 Sensory Evaluation Methods for Tobacco and Tobacco Products", a smoking evaluation team consisting of 7 smoking experts was organized to evaluate the samples and the average value was taken.

[0071] Sensory tests were conducted on the cigarettes of Test Examples 1-2 and Comparative Example 1. The test results are shown in Table 1 below:

[0072] Table 1 Sensory test results of cigarettes of Test Examples 1-2 and Comparative Example 1

[0073]

[0074] From the test results in Table 1, it can be seen that the cigarettes containing the variable flavoring solid microspheres according to the embodiment of the present invention have better sensory test results, while the cigarettes without the variable flavoring solid microspheres (Comparative Example 1) have poor sensory test results.

[0075] Performance test - cool feeling evaluation test

[0076] A panel of seven smoking experts evaluated the samples. After taking the third puff, they pressed the deformable flavoring solid microspheres to disintegrate them and evaluated the change in cooling sensation. They scored the increasing cooling sensation on a scale of 1-10, and the average was used.

[0077] The cigarettes of Test Examples 1-2 and Comparative Examples 2-4 were subjected to a cooling sensation evaluation test. The test results are shown in Table 2 below:

[0078] Table 2: Cooling sensation evaluation test results of cigarettes of Test Examples 1-2 and Comparative Examples 2-4

[0079]

[0080] The test results in Table 2 show that when functional micropowders with particle sizes and specific surface areas outside the specified ranges of the present invention are used to prepare variable flavoring solid microspheres, the cooling sensation evaluation results after addition to cigarettes are poor. This demonstrates that by limiting the particle size and specific surface area of ​​the functional micropowders, and synergizing the compression strength of the flavoring solid microspheres of the present invention, the flavoring solid microspheres of the present invention, when applied to cigarette filter rods, can uniformly release aroma.

[0081] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any person skilled in the art can easily conceive of various equivalent modifications or substitutions within the technical scope disclosed in the present invention, and such modifications or substitutions are intended to be within the scope of protection of the present invention. Therefore, the scope of protection of the present invention shall be subject to the scope of protection of the claims.

Claims

1. A method for preparing variable flavoring solid microspheres, characterized in that: The following steps are involved: Step (1): micronizing the functional solid to obtain a functional powder having a water content of 0.6-1.5% by weight; the functional solid is selected from one or more of a cooling agent, a sweetener, and a characteristic aroma flavor; Step (2): Screening the functional powder obtained in step (1) to select powder with a particle size of 10-80 μm to obtain functional micropowder; Step (3): The functional micropowder obtained in step (2) is put into a powder ball forming machine for spheronization to obtain deformable flavor-enhancing solid microspheres.

2. The method for preparing the variable flavoring solid microspheres according to claim 1, wherein: In step (2), the specific surface area of ​​the functional micropowder is 10-200m 2 / g.

3. The method for preparing the variable flavoring solid microspheres according to claim 1, wherein: In step (3), the compression strength of the variable flavoring solid microspheres is 4-15N.

4. The method for preparing the variable flavoring solid microspheres according to claim 1, wherein: The cooling agent is selected from one or more of menthol, WS-3, WS-23, menthyl lactate, and camphor derivatives; the sweetener is selected from one or more of natural sweeteners and artificial synthetic sweeteners; and the characteristic aroma flavor is selected from one or more of natural extracts, synthetic flavors, and blended composite flavors.

5. The method for preparing the variable flavoring solid microspheres according to claim 1, wherein: In step (3), the rotation speed of the powder pelletizing machine is 7-15 r / min, the peripheral speed is 1.0-2.0 m / s, the disc inclination angle is 35-55°, and the disc side height is 400-800 mm.

6. The method for preparing the variable flavoring solid microspheres according to claim 1, wherein: In step (1), the micronization treatment is one of grinding, air flow milling, spray drying and crystallization.

7. A variable flavoring solid microsphere, characterized in that: The invention discloses a novel flavor-enhancing solid microsphere prepared by the method for preparing the variable flavor-enhancing solid microsphere according to any one of claims 1 to 6.

8. Use of the deformable flavoring solid microspheres according to claim 7 in cigarette filter rods, characterized in that: The amount of the variable flavor-enhancing solid microspheres added to the cigarette filter rod is 5-100 mg / cigarette.

9. Use of the deformable flavoring solid microspheres in cigarette filter rods according to claim 8, characterized in that: The variable flavoring solid microspheres are arranged in the hollow area of ​​the cigarette filter rod.

10. Use of the deformable flavoring solid microspheres in cigarette filter rods according to claim 8, characterized in that: The variable flavoring solid microspheres are dispersed in the tow of the cigarette filter rod.

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