Cut stem perfuming method

Abstract

The invention discloses a cut stem perfuming method, cut stems are conveyed from a storage cabinet to a perfuming machine for perfuming through a belt conveyor, and the perfuming method comprises the following steps: determining the mark of the cut stems to be perfumed; obtaining a standard perfuming proportion and a standard water content corresponding to the to-be-perfumed cut stems of the brand; the actual average moisture content of the cut stems to be perfumed is collected; according to the actual average water content, the standard water content and the standard perfuming proportion, the actual perfuming proportion of the cut stems to be perfumed is obtained. Compared with the prior art, the cut stem perfuming method has the advantages that the moisture content of the cut stem to be perfumed is not defaulted to be the standard moisture content any more, the actual average moisture content of the cut stem to be perfumed is collected, and the actual perfuming proportion of the cut stem to be perfumed is determined on the basis of the actual average moisture content, the standard moisture content and the standard perfuming proportion; therefore, the perfuming precision of the cut stems to be perfumed can be improved.

Description

Technical Field

[0001] The invention relates to the technical field of tobacco processing, in particular to a method for adding flavor to cut stems. Background Art

[0002] During cigarette manufacturing, flavoring agents, essences, and other spices are often added to cut tobacco stems to improve the tobacco's flavor and aroma. This process is known as flavoring. Traditionally, the method involves presetting a standard flavoring ratio (i.e., the ratio of added flavoring weight to the weight of the cut stems to be flavored) for each cigarette brand and type, consistent with cigarette manufacturing standards. During production control, an electronic scale collects the actual flow rate of the cut stems in real time. The weight of the cut stems is calculated based on the actual flow rate and feed time. The required amount of flavoring is then calculated using the standard flavoring ratio and the weight of the cut stems to be flavored.

[0003] As can be seen from the above, the accuracy of flavoring depends largely on the accuracy of the pre-set standard flavoring ratio. Typically, the standard flavoring ratio is an empirical value, calculated by dividing the amount of spices added by the weight of the cut stems before flavoring, when the moisture content of the cut stems remains at the standard moisture content over a certain period of time. However, because cut stems need to be stored in storage cabinets and temporary storage cabinets, the actual moisture content of the cut stems may differ from the standard moisture content due to the temperature, humidity, and storage time of the environment. Therefore, if the actual moisture content of the cut stems does not match the standard moisture content, using the standard flavoring ratio will inevitably reduce the accuracy of the flavoring. Summary of the Invention

[0004] The present invention aims to address the problem of low flavoring precision in cut stems caused by inaccurate flavoring ratios in current cigarette production. The present invention provides a method for flavoring cut stems. The method collects the actual average moisture content of the cut stems to be flavored and, based on the actual average moisture content, a standard moisture content, and a standard flavoring ratio, determines the actual flavoring ratio of the cut stems to be flavored, thereby improving the flavoring precision of the cut stems.

[0005] To solve the above technical problems, an embodiment of the present invention discloses a method for flavoring shredded stems, wherein the shredded stems are transported from a storage cabinet to a flavoring machine via a belt conveyor for flavoring. The flavoring method comprises:

[0006] Determine the brand of shredded stems to be flavored;

[0007] Obtaining the standard flavoring ratio and standard moisture content corresponding to the brand of shredded stems to be flavored;

[0008] Collect the actual average moisture content of the shredded stalks to be added;

[0009] The actual flavoring ratio of the shredded stems to be flavored is obtained according to the actual average moisture content, the standard moisture content and the standard flavoring ratio.

[0010] Using the above technical solution, the actual average moisture content of the shredded stems to be scented can be collected, and based on the actual average moisture content, the standard moisture content, and the standard scenting ratio, the actual scenting ratio of the shredded stems to be scented can be determined, thereby improving the accuracy of scenting the shredded stems. Compared to the prior art, the shredded stem scenting method disclosed in the present invention no longer defaults to the standard moisture content of the shredded stems to be scented. Instead, the actual average moisture content of the shredded stems to be scented is collected to determine the actual scenting ratio of the shredded stems to be scented, thereby improving the accuracy of scenting the shredded stems to be scented.

[0011] According to another specific embodiment of the present invention, collecting the actual average moisture content of the shredded cilantro to be added includes:

[0012] Obtain multiple cut stem samples from the cut stems to be flavored, and collect the actual moisture content of each cut stem sample;

[0013] According to each actual moisture content, the actual average moisture content of the shredded bay stems to be added is obtained.

[0014] According to another specific embodiment of the present invention, a moisture meter is provided on the belt conveyor, and the moisture meter is used to detect the actual moisture content of the shredded stems to be flavored on the belt conveyor. A plurality of shredded stem samples are obtained from the shredded stems to be flavored, and the actual moisture content of each shredded stem sample is collected, including:

[0015] During the process of the belt conveyor transporting the shredded bay leaves to be added, the moisture meter collects the actual moisture content of the shredded bay leaves to be added passing through its detection area at regular intervals.

[0016] According to another specific embodiment of the present invention, the time interval between two adjacent collections of the moisture meter is 1 second.

[0017] According to another specific embodiment of the present invention, obtaining the actual average moisture content of the shredded cilantro to be added according to the actual moisture content includes:

[0018] Remove the maximum and minimum values ​​of each actual moisture content;

[0019] Calculate the average of the remaining actual moisture contents as the actual average moisture content of the shredded bay leaves to be added.

[0020] According to another specific embodiment of the present invention, a control unit is further included, which is electrically connected to the moisture meter. The control unit is used to receive each actual moisture content output by the moisture meter and calculate the actual average moisture content based on each actual moisture content.

[0021] According to another specific embodiment of the present invention, obtaining the actual flavoring ratio of the shredded stems to be flavored according to the actual average moisture content, the standard moisture content, and the standard flavoring ratio includes:

[0022] Calculate the ratio of the actual average moisture content of the shredded cilantro to be added to the standard moisture content;

[0023] Multiply the ratio by the standard flavoring ratio to obtain the actual flavoring ratio of the shredded stems to be flavored. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 A schematic diagram of a shredded stem conveying production line in the background art of the present invention is shown;

[0025] Figure 2 A flow chart of the method for flavoring shredded stems provided by the present invention is shown.

[0026] Figure numerals: 1. Storage cabinet; 2. Temporary storage cabinet; 3. Fragrance adding machine; 4. First belt conveyor; 5. Moisture meter; 6. Electronic scale; 7. Second belt conveyor. DETAILED DESCRIPTION

[0027] The following is an explanation of the embodiments of the present invention by specific specific examples. Those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. Although the description of the present invention will be introduced in conjunction with the preferred embodiment, this does not mean that the features of this invention are limited to this embodiment. On the contrary, the purpose of introducing the invention in conjunction with the embodiment is to cover other options or modifications that may be extended based on the claims of the present invention. In order to provide a deep understanding of the present invention, the following description will contain many specific details. The present invention can also be implemented without using these details. In addition, in order to avoid confusion or blurring the focus of the present invention, some specific details will be omitted in the description. It should be noted that the embodiments of the present invention and the features in the embodiments can be combined with each other without conflict.

[0028] It should be noted that in this specification, similar reference numerals and letters denote similar items in the following drawings, and therefore, once an item is defined in one drawing, it does not need to be further defined or explained in subsequent drawings.

[0029] In the description of this embodiment, it should be noted that the terms "upper", "lower", "inner", "bottom", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, or are the orientations or positional relationships in which the inventive product is usually placed when in use. They are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, they cannot be understood as limiting the present invention.

[0030] The terms “first”, “second”, etc. are only used for distinguishing descriptions and should not be understood as indicating or implying relative importance.

[0031] In the description of this embodiment, it should be noted that, unless otherwise specified or limited, the terms "disposed," "connected," and "connected" should be understood broadly. For example, they can refer to fixed connections, detachable connections, or integral connections; mechanical connections or electrical connections; direct connections or indirect connections through an intermediate medium; and internal connections between two components. Those skilled in the art will understand the specific meanings of the above terms in this embodiment based on specific circumstances.

[0032] To make the objectives, technical solutions and advantages of the present invention more clear, the embodiments of the present invention will be described in further detail below with reference to the accompanying drawings.

[0033] The embodiment of the present invention discloses a method for flavoring shredded stems, wherein, Figure 1 As shown, the shredded stems are transported from the storage cabinet 1 to the temporary storage cabinet 2 via the first belt conveyor 4 for temporary storage. When the height of the shredded stems in the temporary storage cabinet 2 reaches a set value, the temporary storage cabinet 2 stops temporarily storing the shredded stems, and the shredded stems in the temporary storage cabinet 2 are transported to the flavoring machine 3 via the second belt conveyor 7 for flavoring. Figure 2 As shown, the method for flavoring shredded stems provided in this application includes:

[0034] Step S1: determining the brand of shredded stems to be flavored;

[0035] Step S2: obtaining a standard flavoring ratio and a standard moisture content corresponding to the brand of shredded stems to be flavored;

[0036] Step S3: collecting the actual average moisture content of the shredded stalks to be added;

[0037] Step S4: obtaining the actual flavoring ratio of the shredded stems to be flavored according to the actual average moisture content, the standard moisture content and the standard flavoring ratio.

[0038] Using the above technical solution, the actual average moisture content of the shredded stems to be scented can be collected, and based on the actual average moisture content, the standard moisture content, and the standard scenting ratio, the actual scenting ratio of the shredded stems to be scented can be determined, thereby improving the accuracy of scenting the shredded stems. Compared to the prior art, the shredded stem scenting method disclosed in the present invention no longer defaults to the standard moisture content of the shredded stems to be scented. Instead, the actual average moisture content of the shredded stems to be scented is collected to determine the actual scenting ratio of the shredded stems to be scented, thereby improving the accuracy of scenting the shredded stems to be scented.

[0039] According to another specific embodiment of the present invention, collecting the actual average moisture content of the shredded stems to be scented includes obtaining multiple shredded stem samples from the shredded stems to be scented, collecting the actual moisture content of each shredded stem sample, and obtaining the actual average moisture content of the shredded stems to be scented based on the actual moisture contents. Specifically, the shredded stem samples are obtained from the shredded stems to be scented conveyed on a first belt conveyor 4. The first belt conveyor is equipped with a moisture meter 5 for collecting the actual moisture content of each shredded stem sample on the first belt conveyor 4.

[0040] According to another specific embodiment of the present invention, multiple cut stem samples are obtained from the cut stems to be scented, and the actual moisture content of each cut stem sample is collected. The process includes: during the process of conveying the cut stems to be scented by the first belt conveyor 4, the cut stems on the first belt conveyor 4 successively enter the detection area of ​​the moisture meter 5 as the first belt conveyor 4 operates. Each time the cut stems to be scented enter the detection area of ​​the moisture meter 5, a cut stem sample is formed. The moisture meter 5 collects the actual moisture content of the cut stems to be scented passing through its detection area at regular intervals, thereby collecting the actual moisture content of each cut stem sample. Specifically, the moisture meter 5 collects the actual moisture content of the cut stems to be scented passing through its detection area at intervals of 1 second, thereby ensuring continuous sampling.

[0041] Furthermore, actual production indicates that it typically takes 15 minutes for the shredded stems to be transported from storage cabinet 1 to temporary storage cabinet 2 and for the height of the shredded stems in temporary storage cabinet 2 to reach the set value. Therefore, the moisture meter 5 can be set to collect data for 15 minutes. Within 15 minutes, the moisture meter 5 collects the actual moisture content of the shredded stems to be flavored passing through its detection area at intervals of 1 second, generating multiple samples.

[0042] According to another specific embodiment of the present invention, obtaining the actual average moisture content of the shredded bay leaves to be added based on the actual moisture contents includes: removing the maximum and minimum values ​​of the actual moisture contents in multiple collected samples; summing and averaging the remaining actual moisture contents to obtain the actual average moisture content of the shredded bay leaves to be added.

[0043] Actual production shows that under the same storage conditions and duration, the moisture content of shredded stems remains essentially consistent, with no significant excess or deficiency. Therefore, we remove the maximum and minimum values ​​from the actual moisture content to eliminate clearly substandard data and ensure overall data accuracy.

[0044] According to another specific embodiment of the present invention, a control unit is further included, electrically connected to the moisture meter 5, and configured to receive the actual moisture contents output by the moisture meter 5 and calculate the actual average moisture content based on the actual moisture contents. Providing the control unit to calculate the actual moisture contents can save manpower and improve calculation efficiency.

[0045] According to another specific embodiment of the present invention, obtaining the actual flavoring ratio of the shredded stems to be flavored according to the actual average moisture content, the standard moisture content, and the standard flavoring ratio includes:

[0046] Calculate the ratio of the actual average moisture content of the shredded cilantro to be added to the standard moisture content;

[0047] Multiply the ratio by the standard flavoring ratio to obtain the actual flavoring ratio of the shredded stems to be flavored.

[0048] For example, when the brand of shredded corn stems to be flavored is A, the process standards are searched and the standard moisture content of brand A's shredded corn stems is 12%, and the standard flavoring ratio is 10%. The actual average moisture content of brand A is 8%, and the ratio of the actual average moisture content of 8% to the standard moisture content of 12% is: Then multiply this ratio by the standard flavoring ratio of 10% to get the actual flavoring ratio of brand A to be flavored, that is, Obviously, Therefore, if perfume is added based on the standard perfume addition ratio of 10%, excessive perfume addition will result, thereby reducing perfume addition accuracy.

[0049] For example, when the brand of shredded corn stems to be flavored is B, the process standards are searched and the standard moisture content of brand B shredded corn stems to be flavored is 14%, and the standard flavoring ratio is 11%. The actual average moisture content of brand B is 16%, and the ratio of the actual average moisture content of 16% to the standard moisture content of 14% is: Then multiply this ratio by the standard flavoring ratio of 10% to get the actual flavoring ratio of brand A to be flavored, that is, Obviously, Therefore, if perfume is added based on the standard perfume addition ratio of 11%, too little perfume will be added, thereby reducing perfume addition accuracy.

[0050] In summary, the method for flavoring shredded stems disclosed in the present invention, compared with the prior art, no longer assumes that the moisture content of the shredded stems to be flavored is the standard moisture content. Instead, the actual flavoring ratio of the shredded stems to be flavored is determined by collecting the actual average moisture content of the shredded stems to be flavored, thereby improving the flavoring accuracy of the shredded stems to be flavored.

[0051] Although the present invention has been illustrated and described with reference to certain preferred embodiments thereof, it should be understood by those skilled in the art that the above description is provided as a further detailed description of the present invention in conjunction with specific embodiments thereof, and that the specific implementation of the present invention is not limited to these descriptions. Those skilled in the art may make various changes in form and details, including simple deductions or substitutions, without departing from the spirit and scope of the present invention.

Claims

1. A method for flavoring shredded stems, wherein the shredded stems are conveyed from a storage cabinet to a flavoring machine via a belt conveyor for flavoring, characterized in that: The perfuming method comprises: Determine the brand of shredded stems to be flavored; Obtaining a standard flavoring ratio and a standard moisture content corresponding to the brand of shredded stems to be flavored; Collecting the actual average moisture content of the shredded cilantro to be added; The actual flavoring ratio of the shredded stems to be flavored is obtained according to the actual average moisture content, the standard moisture content and the standard flavoring ratio.

2. The method for flavoring shredded stems according to claim 1, wherein: The collecting of the actual average moisture content of the shredded stems to be flavored comprises: obtaining a plurality of cut stem samples from the cut stems to be flavored, and collecting the actual moisture content of each of the cut stem samples; According to each of the actual moisture contents, the actual average moisture content of the shredded bay stems to be added is obtained.

3. The method for flavoring shredded stems according to claim 1, wherein: The belt conveyor is provided with a moisture meter for detecting the actual moisture content of the shredded stems to be flavored on the belt conveyor. The obtaining of multiple shredded stem samples from the shredded stems to be flavored and collecting the actual moisture content of each shredded stem sample comprises: During the process of the belt conveyor conveying the shredded bay leaves to be added, the moisture meter collects the actual moisture content of the shredded bay leaves to be added passing through its detection area at regular intervals.

4. The method for flavoring shredded stems according to claim 3, wherein: The time interval between two adjacent collections of the moisture meter is 1 s.

5. The method for flavoring shredded stems according to claim 3, wherein: The step of obtaining the actual average moisture content of the shredded cilantro to be added according to the actual moisture content comprises: removing the maximum and minimum values ​​of the actual moisture contents; Calculate the average of the remaining actual moisture contents as the actual average moisture content of the shredded bay leaves to be added.

6. The method for flavoring shredded stems according to claim 5, wherein: It also includes a control unit electrically connected to the moisture meter, and the control unit is used to receive the actual moisture content output by the moisture meter and calculate the actual average moisture content based on the actual moisture content.

7. The method for flavoring shredded stems according to claim 6, wherein: The step of obtaining the actual flavoring ratio of the shredded stems to be flavored according to the actual average moisture content, the standard moisture content, and the standard flavoring ratio comprises: Calculating the ratio of the actual average moisture content of the shredded bay stems to be added to the standard moisture content; The ratio is multiplied by the standard flavoring ratio to obtain the actual flavoring ratio of the shredded stems to be flavored.

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