Fragrance base for reconstituted tobacco, preparation method thereof and cigarette product

Abstract

The invention provides a flavoring base for reconstituted tobacco, a preparation method of the flavoring base and a cigarette product. The preparation method comprises the following steps: performing whisky brewing treatment by taking barley malt as a fermentation substrate to obtain distillate and barley malt residues; mixing the distillate with the barley malt residues, and sequentially performing soaking treatment and solid-liquid separation treatment to obtain filtrate; the mass ratio of the distillate to the barley malt residues is (5-9): 1; and mixing the filtrate with a perfume additive, and reacting at 60-80 DEG C for 30-40 minutes to prepare the perfume base for the reconstituted tobacco. According to the preparation method, the aroma quality of the tobacco flavor base can be obviously improved, the aroma yield is increased, and the irritation is reduced.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of tobacco flavor, in particular to a reconstituted tobacco flavor, a preparation method thereof and a cigarette product. BACKGROUND

[0002] Reconstituted tobacco, also known as tobacco sheet, is a tobacco product made of tobacco stems, tobacco dust, low-grade tobacco leaves and the like as raw materials; it is mainly used as a cigarette filler, which can reduce costs, improve filling properties, and to some extent, regulate smoke components and reduce harm. The tobacco flavor can be used to give the cigarette a unique aroma style and improve the taste quality. Traditional tobacco flavors are generally made by blending a plurality of single flavors according to a specific formula, and the effect of improving taste and aroma is limited, so further improvement is needed. SUMMARY

[0003] Therefore, one or more embodiments of the present application provide a reconstituted tobacco flavor with good aroma quality and low irritation, a preparation method thereof, and a reconstituted tobacco.

[0004] According to a first aspect of an embodiment of the present application, a preparation method of a reconstituted tobacco flavor is provided, comprising the following steps:

[0005] Barley malt is used as a fermentation substrate to perform whiskey brewing processing to obtain a distillate and barley malt residue;

[0006] The distillate and the barley malt residue are mixed, and then subjected to soaking treatment and solid-liquid separation treatment in sequence to obtain a filtrate; the mass ratio of the distillate to the barley malt residue is (5-9):1;

[0007] The filtrate is mixed with flavor additives and reacted at 60-80°C for 30-40 min to prepare the reconstituted tobacco flavor.

[0008] In some embodiments, the mass ratio of the distillate to the barley malt residue is (8-9):1.

[0009] In some embodiments, the whiskey brewing processing step comprises:

[0010] The crushed barley malt is mixed with water and incubated at 60-70°C for 1-2 h to prepare a saccharified mash;

[0011] The saccharified mash is incubated at 18-22°C for 2-4 h to prepare a fermentation mash;

[0012] The fermentation mash is subjected to first distillation processing at 78-85°C to prepare a first distillate;

[0013] The first distillation liquid is subjected to a second distillation treatment at 80-82℃ to produce a second distillation liquid.

[0014] In some embodiments, the distillation liquid comprises a first distillation liquid and a second distillation liquid; the mass ratio of the first distillation liquid to the second distillation liquid is (2-4):1.

[0015] In some embodiments, the first distillation liquid comprises a filtered distillation liquid and an unfiltered distillation liquid; the mass ratio of the filtered distillation liquid to the unfiltered distillation liquid is (0.8-1.2):(0.8-1.2).

[0016] In some embodiments, the flavor additive comprises a monk fruit tobacco flavor, a glycyrrhetin tobacco flavor, a lysine tobacco flavor, a proline tobacco flavor, and a cocoa powder tobacco flavor.

[0017] In some embodiments, the preparation method satisfies at least one of the following features:

[0018] (1) the addition amount of the monk fruit tobacco flavor is 0.8‰-1.2‰, based on the total mass of the filtrate;

[0019] (2) the addition amount of the glycyrrhetin tobacco flavor is 1‰-1.5‰, based on the total mass of the filtrate;

[0020] (3) the addition amount of the lysine tobacco flavor is 1.3‰-1.8‰, based on the total mass of the filtrate;

[0021] (4) the addition amount of the proline tobacco flavor is 0.8‰-1.2‰, based on the total mass of the filtrate;

[0022] (5) the addition amount of the cocoa powder tobacco flavor is 2.5‰-3.5‰, based on the total mass of the filtrate.

[0023] In some embodiments, the soaking treatment is performed at a temperature of 20-30℃ for 24-30 hours.

[0024] According to a second aspect of the embodiments of the present application, there is provided a reconstituted tobacco flavor base prepared by the above-mentioned method.

[0025] According to a third aspect of the embodiments of the present application, there is provided a cigarette product comprising the above-mentioned reconstituted tobacco flavor base.

[0026] Compared with the prior art, the present application has the following advantages:

[0027] The present application takes the fermented barley malt residues and distillation liquor of whiskey as raw materials, wherein the barley malt residues contain incompletely fermented carbohydrates, proteins and the like, and the distillation liquor contains alcohol and volatile flavor substances and the like, and a large amount of aroma substances can be produced after soaking treatment; the whiskey flavor substances suitable for reconstituted tobacco can be generated by mixing the aroma additives, so as to realize the improvement of aroma quality, the increase of aroma yield and the reduction of irritation in the tobacco flavor base. DETAILED DESCRIPTION

[0028] In order to make the above objectives, features and advantages of the present application more apparent and easy to understand, the specific embodiments of the present application are described in detail. In the following description, a large number of specific details are set forth in order to fully understand the present application. However, the present application can be implemented in many other ways different from those described herein, and those skilled in the art can make similar improvements without departing from the spirit of the present application, and therefore the present application is not limited by the specific embodiments disclosed below.

[0029] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present application belongs. The terminology used in the description of the present application herein is only for the purpose of describing specific embodiments of the present application and is not intended to limit the present application. Unless otherwise specifically stated, various raw materials, reagents, instruments and equipment used in the present application can be purchased on the market or can be prepared by existing methods.

[0030] The selection range of the terms "and / or", "or / and", "and / or" used herein includes any one of two or more related listed items, and also includes any and all combinations of related listed items, including any two related listed items, any more related listed items, or all related listed items. It should be noted that when at least two conjunctions selected from "and / or", "or / and", "and / or" are combined to connect at least three items, it should be understood that in the present application, the technical solution undoubtedly includes the technical solution connected by "logical and", and also undoubtedly includes the technical solution connected by "logical or". For example, "A and / or B" includes three parallel solutions of A, B and A+B. For another example, the technical solution of "A, and / or, B, and / or, C, and / or, D" includes any one of A, B, C and D (i.e. the technical solution connected by "logical or"), and also includes any and all combinations of A, B, C and D, i.e. includes the combination of any two or any three of A, B, C and D, and also includes the four-item combination of A, B, C and D (i.e. the technical solution connected by "logical and").

[0031] In the present application, “plurality”, “varieties”, “multiple times”, “multiple”, and the like, if not specifically limited, refer to more than 2 or equal to 2 in quantity. For example, “one or more” means one or more than two.

[0032] As used herein, “combinations thereof”, “any combination thereof”, “any combination manner thereof”, and the like, include all suitable combination manners of any two or more of the listed items.

[0033] In the present application, “suitable”, “suitable”, “any suitable manner”, and the like, are subject to the implementation of the technical solutions of the present application, the solution of the technical problems of the present application, and the realization of the expected technical effects of the present application.

[0034] In the present application, “preferably”, “better”, “better”, “as appropriate” are only used to describe the better effect of the embodiments or examples, and it should be understood that it does not constitute a limitation on the protection scope of the present application.

[0035] In the present application, “further”, “more further”, “particularly”, and the like are used to describe the purpose, indicating the difference in content, but should not be understood as a limitation on the protection scope of the present application.

[0036] In the present application, the technical features described in an open manner include both the closed technical solutions composed of the listed features and the open technical solutions containing the listed features.

[0037] In the present application, the numerical interval (i.e. the numerical range) is not specifically mentioned, and the optional numerical distribution within the above numerical interval is considered to be continuous, and includes the two numerical endpoints (i.e. the minimum value and the maximum value) of the numerical range, and each numerical value between the two numerical endpoints. If not specifically mentioned, when the numerical interval only points to the integer within the numerical interval, including the two endpoint integers of the numerical range and each integer between the two endpoints, in this paper, it is equivalent to directly listing each integer, such as t is an integer selected from 1~10, which means that t is any one integer selected from the integer group consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10. In addition, when multiple ranges are provided to describe characteristics or properties, these ranges can be combined. In other words, unless otherwise specified, the ranges disclosed herein should be understood to include any and all sub-ranges encompassed therein.

[0038] In the present application, the temperature parameter, if not specifically limited, allows for constant temperature treatment, and also allows for variation within a certain temperature range. It should be understood that the constant temperature treatment allows the temperature to fluctuate within the accuracy range controlled by the instrument. It is allowed to fluctuate within the range of, for example, ±5℃, ±4℃, ±3℃, ±2℃, ±1℃.

[0039] In the present application, %(w / w) and wt% both represent weight percentage, %(v / v) refers to volume percentage, and %(w / v) refers to mass volume percentage.

[0040] Some embodiments of the present application provide a preparation method of a reconstituted tobacco leaf flavor base, comprising the following steps:

[0041] S10, using barley malt as a fermentation substrate to perform whiskey brewing processing to obtain a distillate and a barley malt residue;

[0042] S20, mixing the distillate and the barley malt residue, and sequentially performing soaking treatment and solid-liquid separation treatment to obtain a filtrate; the mass ratio of the distillate to the barley malt residue is (5-9):1;

[0043] S30, mixing the filtrate and a spice additive, and reacting at 60-80°C for 30-40 min to prepare a reconstituted tobacco leaf flavor base.

[0044] The present application uses the distillate and the barley malt residue after whiskey fermentation as raw materials, wherein the barley malt residue contains incompletely fermented carbohydrates, proteins and the like, the distillate contains alcohol and volatile flavor substances and the like, and a large amount of aroma-producing substances can be generated after soaking treatment; the mixture of the distillate and the spice additive can generate wine flavor substances suitable for reconstituted tobacco leaves, thereby improving the aroma quality of the tobacco flavor base, increasing the aroma yield, and reducing the irritation.

[0045] It can be understood that after the distillate and the barley malt residue are mixed, soaking treatment can be performed to make the substances in the distillate and the barley malt residue fully contact, and saccharification reaction and Maillard reaction and the like occur, so as to generate more aroma-producing substances.

[0046] For example, in S20, the mass ratio of the distillate to the barley malt residue can be 5:1, 6:1, 7:1, 8:1, 9:1, or any value within the range formed by any two of the above values.

[0047] In some embodiments, the mass ratio of the distillate to the barley malt residue is (8-9):1.

[0048] Further, the mass ratio of the distillate to the barley malt residue is 9:1.

[0049] In some embodiments, in S10, using barley malt as a fermentation substrate to perform whiskey brewing processing comprises the following steps:

[0050] S11, crushing the dried barley malt;

[0051] S12, mixing the crushed barley malt with water, and incubating at 60-70°C for 1-2 h to prepare a saccharified mash;

[0052] S13, incubating the saccharified mash at 18-22°C for 2-4h to prepare a fermentation mash;

[0053] S14, performing first distillation treatment on the fermentation mash at 78-85°C to prepare a first distillate, and performing second distillation treatment on the first distillate at 80-82°C to prepare a second distillate.

[0054] It can be understood that the first distillate obtained by the first distillation treatment contains alcohol, volatile flavor substances and a small amount of impurities with lower boiling points. By performing the second distillation treatment on the first distillate, high-boiling impurities can be removed, and the second distillate with higher purity and richer flavor can be obtained. By mixing the first distillate and the second distillate, the overall quality of the distillate can be optimized on the basis of balancing the alcohol purity and the flavor level, which not only improves the problems of excessive impurities and thin flavor of the single first distillate, but also adjusts the taste and aroma characteristics to meet the requirements of the target product.

[0055] In some embodiments, the distillate includes the first distillate and the second distillate; the mass ratio of the first distillate to the second distillate is (2-4):1.

[0056] For example, the mass ratio of the first distillate to the second distillate can be 2:1, 3:1, 4:1, or any value within the range formed by any two of the above values.

[0057] Further, the mass ratio of the first distillate to the second distillate is 3:1.

[0058] In some embodiments, the first distillate includes filtered distillate and unfiltered distillate; the mass ratio of the filtered distillate to the unfiltered distillate is (0.8-1.2):(0.8-1.2).

[0059] It can be understood that filtering the collected distillate can effectively reduce the excess impurities in the liquid; and mixing the first distillate before filtering and the first distillate after filtering in a certain proportion can balance the flavor integrity and the taste purity on the basis of retaining the core flavor characteristics of the first distillate, and moderately reduce the interference of impurities; it can improve the flavor loss caused by excessive filtration, and also solve the taste defects of excessive impurities in the unfiltered liquid, and provide more flexible flavor control space for subsequent process or product blending.

[0060] As an example, the mass ratio of the filtered distillate to the unfiltered distillate can be 0.8:0.8, 0.8:0.9, 0.8:1, 0.8:1.1, 0.8:1.2, 0.9:0.8, 0.9:1, 0.9:1.1, 0.9:1.2, 1:0.8, 1:0.9, 1:1.1, 1:1.2, 1.1:0.8, 1.1:0.9, 1.1:1, 1.1:1.2, 1.2:0.8, 1.2:0.9, 1.2:1, 1.2:1.1, or any value within a range defined by any two of the above values.

[0061] Further, the mass ratio of the filtered distillate to the unfiltered distillate is 1:1.

[0062] In some of the embodiments, the soaking treatment in S20 is performed at room temperature.

[0063] In some of the embodiments, the soaking treatment in S20 is performed at a temperature of 20-30℃ for 24-30 hours.

[0064] As an example, the soaking treatment can be performed at a temperature of 20℃, 21℃, 22℃, 23℃, 24℃, 25℃, 26℃, 27℃, 28℃, 29℃, 30℃, or any value within a range defined by any two of the above values.

[0065] As an example, the soaking treatment can be performed for 24 hours, 25 hours, 26 hours, 27 hours, 28 hours, 29 hours, 30 hours, or any value within a range defined by any two of the above values.

[0066] In some of the embodiments, the flavor additive includes a monk fruit tobacco flavor, a glycyrrhetin tobacco flavor, a lysine tobacco flavor, a proline tobacco flavor, and a cocoa powder tobacco flavor.

[0067] In some of the embodiments, the amount of the monk fruit tobacco flavor added is 0.8‰-1.2‰ based on the total mass of the filtrate.

[0068] As an example, the amount of the monk fruit tobacco flavor added can be 0.8‰, 0.9‰, 1.0‰, 1.1‰, 1.2‰, or any value within a range defined by any two of the above values, based on the total mass of the filtrate. Further, further, the amount of the monk fruit tobacco flavor added is 1‰ based on the total mass of the filtrate.

[0069] In some of the embodiments, the amount of the glycyrrhetin tobacco flavor added is 1‰-1.5‰ based on the total mass of the filtrate.

[0070] As an example, the licorice phenol tobacco flavor can be added in an amount of 1 ‰, 1.1 ‰, 1.2 ‰, 1.3 ‰, 1.4 ‰, 1.5 ‰, or any value within a range defined by any two of the above values, based on the total mass of the filtrate. Further, the licorice phenol tobacco flavor is added in an amount of 1.25 ‰, based on the total mass of the filtrate.

[0071] In some embodiments, the lysine tobacco flavor is added in an amount of 1.3 ‰ to 1.8 ‰, based on the total mass of the filtrate.

[0072] As an example, the lysine tobacco flavor can be added in an amount of 1.3 ‰, 1.4 ‰, 1.5 ‰, 1.6 ‰, 1.7 ‰, 1.8 ‰, or any value within a range defined by any two of the above values, based on the total mass of the filtrate. Further, the lysine tobacco flavor is added in an amount of 1.5 ‰, based on the total mass of the filtrate.

[0073] In some embodiments, the proline tobacco flavor is added in an amount of 0.8 ‰ to 1.2 ‰, based on the total mass of the filtrate.

[0074] As an example, the proline tobacco flavor can be added in an amount of 0.8 ‰, 0.9 ‰, 1.0 ‰, 1.1 ‰, 1.2 ‰, or any value within a range defined by any two of the above values, based on the total mass of the filtrate. Further, the proline tobacco flavor is added in an amount of 1 ‰, based on the total mass of the filtrate.

[0075] In some embodiments, the cocoa powder tobacco flavor is added in an amount of 2.5 ‰ to 3.5 ‰, based on the total mass of the filtrate.

[0076] As an example, the cocoa powder tobacco flavor can be added in an amount of 2.5 ‰, 2.6 ‰, 2.7 ‰, 2.8 ‰, 2.9 ‰, 3.0 ‰, 3.1 ‰, 3.2 ‰, 3.3 ‰, 3.4 ‰, 3.5 ‰, or any value within a range defined by any two of the above values, based on the total mass of the filtrate. Further, the cocoa powder tobacco flavor is added in an amount of 3 ‰, based on the total mass of the filtrate.

[0077] It can be understood that controlling the addition amount of the monk fruit tobacco flavor, the licorice phenol tobacco flavor, the lysine tobacco flavor, the proline tobacco flavor, and the cocoa powder tobacco flavor within the above ranges can make the wine aroma in the base most rich and the retention time relatively long.

[0078] As an example, in S30, the reaction temperature after the filtrate is mixed with the flavor additive can be 60℃, 61℃, 62℃, 63℃, 64℃, 65℃, 66℃, 67℃, 68℃, 69℃, 70℃, 71℃, 72℃, 73℃, 74℃, 75℃, 76℃, 77℃, 78℃, 79℃, 80℃, or any value within the range formed by any two of the above point values. The reaction time can be 30 min, 31 min, 32 min, 33 min, 34 min, 35 min, 36 min, 37 min, 38 min, 39 min, 40 min, or any value within the range formed by any two of the above point values.

[0079] It can be understood that, under the above specific temperature conditions for a period of time, the flavor substances in the filtrate and the flavor additive can be fully integrated, the overall coordination of the flavor can be improved, and the function of the flavor can be maximized; at the same time, the Maillard reaction can be triggered, more aroma substances can be generated, and the wine aroma level can be strengthened; thereby, wine aroma flavor substances suitable for reconstituted tobacco can be generated in a targeted manner.

[0080] Some embodiments of the present application also provide a flavor base for reconstituted tobacco, which is prepared by the above method.

[0081] Some embodiments of the present application also provide a cigarette product comprising the above flavor base for reconstituted tobacco.

[0082] In some embodiments, the method for preparing the above cigarette product comprises the following steps:

[0083] The above flavor base for reconstituted tobacco is coated on the surface of the tobacco sheet, and the tobacco sheet coated with the flavor base is gathered and rolled to prepare the cigarette product.

[0084] The flavor base for reconstituted tobacco prepared by the above method has good aroma quality, and the aftertaste of smoke is more comfortable and relaxing, and the irritability is significantly reduced. When used in a cigarette product, the sensory quality of the cigarette can be effectively improved.

[0085] The present application will be further described below in combination with specific examples and comparative examples, but should not be understood as limiting the scope of protection of the present application. The raw materials involved in the following specific examples can be sourced from the market if not otherwise specified, the instruments used can be sourced from the market if not otherwise specified, and the processes involved can be routinely selected by those skilled in the art if not otherwise specified.

[0086] Example 1

[0087] (1) Whisky fermentation: after drying, the barley malt is crushed and impurities are removed through a 60 mesh screen to control the particle size to about 0.25 mm; then it is mixed with water thoroughly and uniformly, and kept at a constant temperature of 65℃ for 1.5 h, so that the amylase in the barley malt hydrolyzes the starch into glucose and maltose, obtaining a saccharified mash; low-temperature fermentation is carried out at 18℃, obtaining a fermented mash.

[0088] The fermented mash is put into a distillation kettle and heated to 85℃, and the alcohol and volatile flavor substances with lower boiling points are collected, obtaining a first distillation liquid; the first distillation liquid is distilled again, and the temperature is controlled at 80℃ to remove high-boiling impurities, obtaining a second distillation liquid. At the same time, the remaining barley malt residue after distillation is collected.

[0089] (2) The first distillation liquid obtained in step (1) is filtered, and the filtered first distillation liquid is mixed with the unfiltered first distillation liquid at a mass ratio of 1:1, obtaining a first distillation liquid mixture; the first distillation liquid mixture is mixed with the second distillation liquid at a mass ratio of 3:1, obtaining a distillation liquid mixture; the distillation liquid mixture is mixed with the barley malt residue at a mass ratio of 1:9, and the total mass of the barley malt residue and the distillation liquid mixture is 100 g; then it is soaked for 24 h, and after soaking, solid-liquid separation is carried out to remove the residue and obtain a filtrate.

[0090] Based on the mass of the filtrate, 0.1‰ monk fruit smoke flavor, 0.125‰ glycyrrhizic acid smoke flavor, 1.5‰ lysine smoke flavor, 1‰ proline smoke flavor, and 3‰ cocoa powder smoke flavor are added, and the reaction is carried out at 65℃ for 30 min to prepare a reconstituted tobacco leaf flavor base.

[0091] Example 2

[0092] The same as example 1, except that the composition of the distillation liquid mixture is different; specifically, the filtered first distillation liquid is mixed with the second distillation liquid at a mass ratio of 3:1, obtaining a distillation liquid mixture.

[0093] Example 3

[0094] The same as example 1, except that in step (2), the second distillation liquid is directly mixed with the barley malt residue at a mass ratio of 1:9.

[0095] Example 4

[0096] The same as example 1, except that in step (2), the mass ratio of the distillation liquid mixture to the barley malt residue is 1:5.

[0097] Comparative Example 1

[0098] The same as example 1, except that in step (2), no malt residue is added, but the 100 g distillate mixture is subjected to soaking treatment and solid-liquid separation, and then mixed with flavor additives and the like for reaction.

[0099] Comparative example 2

[0100] The same as example 1, except that in step (2), the mass ratio of the distillate mixture to the malt residue is 1:1.

[0101] The proportions of some of the raw materials used in the above examples and comparative examples are shown in Table 1.

[0102] Table 1

[0103]

[0104] Performance test

[0105] The flavor bases prepared in the above examples and comparative examples are used as coating liquids, and are coated onto the surface of a sheet base at a coating rate of 39% to prepare tobacco sheet; the tobacco sheet is rolled into tobacco shreds to prepare cigarettes. The above cigarettes are tasted by more than 7 tasters with professional qualification certificates; the scoring criteria are formulated by the tasters with professional qualification certificates through comparison and tasting; and the results are shown in Table 2.

[0106] Table 2

[0107]

[0108] In the above table, the control sample refers to a cigarette prepared by rolling tobacco sheet which is not coated with a flavor base.

[0109] As can be seen from the above table, the flavor base prepared from the distillate obtained after whisky brewing and malt residue as raw materials can obviously improve the aroma quality, smoke richness, reduce offensive odor, and reduce irritation, thereby improving the overall sensory quality of the cigarette product.

[0110] The technical features of the above examples can be combined in any manner. In order to make the description brief, all possible combinations of the technical features in the above examples are not described, however, as long as the combinations of the technical features do not contradict each other, they should be considered as falling within the scope of the present disclosure.

[0111] The above examples only express several embodiments of the present disclosure, and the description is relatively specific and detailed, but it should not be construed as limiting the scope of the patent. It should be noted that for those skilled in the art, without departing from the concept of the present disclosure, a number of modifications and improvements can be made, which are all within the scope of the present disclosure. Therefore, the protection scope of the present disclosure should be subject to the appended claims.

Claims

1. A method for preparing a flavor base for reconstituted tobacco, characterized in that, Includes the following steps: Using barley malt as a fermentation substrate for whisky production yields distillate and barley malt residue. The distillate is mixed with the barley malt residue, and then subjected to soaking and solid-liquid separation treatments in sequence to obtain a filtrate; the mass ratio of the distillate to the barley malt residue is (5~9):1; The filtrate is mixed with flavoring additives and reacted at 60℃~80℃ for 30min~40min to prepare the flavoring base for reconstituted tobacco.

2. The method for preparing the flavor base for reconstituted tobacco according to claim 1, characterized in that, The mass ratio of the distillate to the barley malt residue is (8~9):

1.

3. The method for preparing the flavor base for reconstituted tobacco according to claim 1, characterized in that, The whisky brewing process includes the following steps: The crushed barley malt is mixed with water and kept at 60℃~70℃ for 1h~2h to prepare saccharified mash. The saccharified mash is kept at 18℃~22℃ for 2h~4h to prepare fermented mash; The fermented mash was subjected to a first distillation at 78℃~85℃ to prepare a first distillate. The first distillate is subjected to a second distillation at 80℃~82℃ to prepare a second distillate.

4. The method for preparing the flavor base for reconstituted tobacco according to claim 3, characterized in that, The distillate includes a first distillate and a second distillate; the mass ratio of the first distillate to the second distillate is (2~4):

1.

5. The method for preparing the flavor base for reconstituted tobacco according to claim 4, characterized in that, The first distillation includes filtered distillate and unfiltered distillate; the mass ratio of filtered distillate to unfiltered distillate is (0.8~1.2):(0.8~1.2).

6. The method for preparing flavor base for reconstituted tobacco according to any one of claims 1 to 5, characterized in that, The flavoring additives include monk fruit flavoring, glycyrrhizin flavoring, lysine flavoring, proline flavoring, and cocoa powder flavoring.

7. The method for preparing the flavor base for reconstituted tobacco according to claim 6, characterized in that, The preparation method satisfies at least one of the following characteristics: (1) The amount of monk fruit flavoring added is 0.8‰~1.2‰ based on the total mass of the filtrate; (2) The amount of glycyrrhizin tobacco flavoring added is 1‰~1.5‰ based on the total mass of the filtrate; (3) The amount of lysine tobacco flavoring added is 1.3‰~1.8‰ based on the total mass of the filtrate; (4) The amount of proline tobacco flavoring added is 0.8‰~1.2‰ based on the total mass of the filtrate; (5) The amount of cocoa powder flavoring added is 2.5‰~3.5‰ based on the total mass of the filtrate.

8. The method for preparing the flavor base for reconstituted tobacco according to any one of claims 1 to 5 and 7, characterized in that, The soaking treatment is performed at a temperature of 20℃~30℃ for 24h~30h.

9. A flavoring base for reconstituted tobacco, characterized in that, It is prepared by the method for preparing reconstituted tobacco flavoring base according to any one of claims 1 to 8.

10. A cigarette product, characterized in that, Including the flavor base for reconstituted tobacco as described in claim 9.

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