Microsphere and blasting bead mixed addition type heating cigarette and preparation method thereof

Abstract

The invention discloses a microsphere and blasting bead mixed adding type heating cigarette. The heating cigarette comprises a filter tip section, a cooling section, a supporting section and a cigarette core section. The filter tip section comprises an acetate fiber tow main body, a plurality of aroma enhancement microspheres and a plurality of aroma enhancement blasting beads, the aroma enhancement microspheres and the aroma enhancement blasting beads are located in the acetate fiber tow main body, the particle size of the aroma enhancement blasting beads is 2-2.6 mm, and the aroma enhancement microspheres are cigarette aroma enhancement microspheres with an aroma slow-release function. The aroma-enhancing blasting beads and the aroma-enhancing microspheres are mixed and then put into the filter tip section of the acetate fiber tow, compared with the aroma-enhancing blasting beads, the aroma-enhancing microspheres are high in mechanical strength and hard in texture, the pinching and blasting success rate of the aroma-enhancing blasting beads is increased through the friction and extrusion effects of the aroma-enhancing microspheres on the aroma-enhancing blasting beads, and the aroma-enhancing blasting beads are not prone to cracking. The problems that an existing product is difficult to be pinched and exploded and needs to be repeatedly extruded are solved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of cigarette additives, in particular to a mixed additive type of heating cigarette with microspheres and burst beads and a preparation method thereof. BACKGROUND

[0002] In the process of continuously pursuing quality upgrading in the cigarette industry, adding flavoring carriers in the filter segment to optimize the taste of cigarettes and enrich the aroma levels has become a key technical means widely used in the industry. At present, the main flavoring carriers are divided into two categories: cigarette flavoring burst beads and cigarette flavoring dry beads. Cigarette flavoring burst beads usually adopt a capsule structure, the outer layer of which is a material with certain elasticity and strength (such as sodium alginate, gelatin, etc.), and the inner layer wraps liquid essence and flavor ingredients. The liquid essence is usually oil-soluble or water-soluble complex aroma substances, which can be precisely formulated according to the target aroma style. Cigarette flavoring dry beads are mostly solid granular structures, and the core is to load essence and flavor (which can be liquid, semi-solid or solid powder) into a porous carrier matrix through adsorption, embedding and other processes. The carrier matrix is often selected from materials with high adsorption performance.

[0003] For cigarette flavoring burst beads, the aroma release of cigarette flavoring burst beads has a typical "triggered" feature. Before or during smoking, the consumer needs to physically pinch the filter segment with their fingers to break the outer membrane of the burst bead, so that the liquid essence wrapped in the inner layer can be released instantly and enter the oral cavity with the smoke, achieving immediate replenishment and flavor adjustment of the aroma. The aroma release is concentrated and the aroma concentration is high, which can significantly change the aroma characteristics of the cigarette in a short time. In addition, in terms of use experience, cigarette flavoring burst beads, with its clear triggered aroma release mechanism, allow consumers to choose whether to pinch the burst bead and the timing of pinching the burst bead according to their own preferences, greatly improving the individualization and interactivity of the consumer experience.

[0004] However, although cigarette flavoring burst beads have significant advantages in aroma control and consumer experience, the problem of "not easy to pinch" has always been a key bottleneck restricting its performance improvement and widespread application, especially for adding multiple small burst beads. If the burst bead is not easy to pinch, it will not only cause the consumer to fail to trigger the aroma release and lose the flavoring function of the burst bead, but also may cause problems such as filter deformation and tobacco shedding due to the consumer's excessive force pinching the filter segment, which seriously affects the consumer experience. To solve this problem, a lot of research has been conducted in the industry and various solutions have been proposed, but these methods all have obvious limitations and are difficult to meet the actual production and consumer demand.

[0005] First, some studies reduce the pinch resistance by reducing the thickness of the outer membrane of the burst balloon. However, after reducing the thickness of the membrane, the mechanical strength of the burst balloon is greatly reduced, and during the conveying and filling process in cigarette production, it is easy to break due to collision and extrusion, resulting in leakage of liquid essence. Not only does it cause waste of raw materials, but it also pollutes the production equipment and affects the quality of subsequent cigarette products.

[0006] Second, another study proposes to optimize the stress distribution by changing the shape of the burst balloon (such as using an oval, polyhedron, or other non-spherical structure) to reduce the difficulty of pinching. However, the non-spherical burst balloon is difficult to form during production, has low production efficiency, high cost, and is difficult to achieve large-scale industrial production. At the same time, non-spherical burst balloons are prone to stacking and jamming during the filling process in the filter segment, resulting in uneven distribution of burst balloons in the filter segment and affecting the consistency of cigarette products.

[0007] Third, some studies consider improving the design of the cigarette filter segment, such as setting grooves or protrusions at the position of the burst balloon corresponding to the filter to assist consumers in pinching the burst balloon. However, this design requires large-scale modification of the production mold of the filter, increasing the investment cost of the production equipment. At the same time, the presence of grooves or protrusions may change the airflow channel of the filter, affecting the flow characteristics of the smoke and the filtration efficiency, causing changes in the smoking taste of the cigarette. Different specifications and shapes of burst balloons need to be matched with different structures of the filter, which has poor universality and is not conducive to flexible adjustment of the production line and development of product diversification.

[0008] Therefore, the current solutions to the problem of not easy to pinch the burst balloon for cigarette flavoring, either sacrifice the mechanical strength and essence stability of the burst balloon, or increase the production cost and production difficulty, or affect the smoking performance and product consistency of the cigarette, all of which cannot effectively balance the mechanical strength, essence stability, production adaptability, and good consumer experience of the burst balloon.

[0009] For cigarette flavoring dry beads, the cigarette flavoring dry beads on the market at present mostly adopt a single carrier (such as β-cyclodextrin, gum arabic) to adsorb essence and then directly granulate to be made, although the basic flavoring effect can be achieved, but there are obvious technical defects: first, the aroma release rate is fast: because the dry bead surface has no protective structure, the essence is easily affected by the environment temperature and humidity, and quickly volatilizes in the storage and use process, resulting in short aroma retention time, usually the aroma intensity decreases by more than 50% after 1-2 months of storage, which cannot meet the needs of long-term storage of cigarette products. Second, the mechanical strength is poor: the existing dry bead structure is loose, which is easy to break in the subsequent screening, packaging and mixing with tobacco, producing powder impurities, affecting the appearance quality and smoking experience of cigarettes. Third, the stability is insufficient: the compatibility of part of the essence (such as mint essence) with the carrier is poor, which is easy to appear stratification and precipitation, resulting in the decrease of the aroma uniformity of the dry bead, and further affecting the consistency of the aroma of the cigarette. In order to solve the above problems, researchers in the related field have made attempts. For example, patent CN112315678A discloses a composite carrier cigarette flavoring bead, which adopts β-cyclodextrin and malt dextrin as a carrier, which improves the loading capacity of the essence to a certain extent, but does not involve the design of the aroma slow-release structure, and the problem of rapid release of aroma is still not solved.

[0010] Therefore, it has become an important technical problem to be solved in the current cigarette industry to develop a cigarette flavoring burst bead related technology which can not only ensure that the burst bead has sufficient mechanical strength in the production and storage process to avoid premature rupture and essence leakage, but also reduce the difficulty of consumers to break, and also ensure slow release of aroma, which has important significance for promoting the upgrading of cigarette flavoring technology and improving the quality of cigarette products.

[0011] In order to solve the above problems, the present application is proposed. SUMMARY

[0012] In view of the technical defects of the existing cigarette flavoring burst bead, such as difficult to break, fast aroma release, poor mechanical strength and insufficient stability, the purpose of the present application is to provide a microsphere and burst bead mixed addition type heated cigarette and a preparation method thereof, by constructing a uniform and dense slow-release film layer on the surface of the flavoring dry bead (the flavoring dry bead of the present application is smaller in size, so the present application is also called flavoring microsphere), and mixing the dry bead and the burst bead, the difficulty of breaking the burst bead is reduced, and the slow release of essence is also achieved, prolonging the aroma retention time.

[0013] The application discloses a microsphere and explosion bead mixed additive type heated cigarette, which comprises a filter segment, a temperature reducing segment, a supporting segment and a tobacco core segment, the filter segment comprises an acetate fiber filament bundle main body and a flavoring bead placement area in the acetate fiber filament bundle main body; a visible annular window is arranged on the filter segment at the corresponding position of the flavoring bead placement area; a plurality of flavoring microspheres and a plurality of flavoring explosion beads are arranged in the flavoring bead placement area, the particle size of the flavoring explosion beads is 2-2.6 mm, and the flavoring microspheres are cigarette flavoring microspheres with a slow-release aroma function. The flavoring explosion beads and the flavoring microspheres are mixed and then placed in the filter segment of the acetate fiber filament bundle, the flavoring microspheres have a large mechanical strength and a hard texture compared with the flavoring explosion beads, the friction and extrusion of the flavoring microspheres on the flavoring explosion beads improve the kneading and explosion success rate of the flavoring explosion beads, and the problem of "difficult kneading and explosion and repeated extrusion" of the existing product is solved.

[0014] The cigarette flavoring microsphere comprises a microsphere core and a slow-release film layer coated on the outer surface of the microsphere core; the microsphere core comprises a porous carrier and flavoring substances adsorbed in the porous carrier, and the mass ratio of the porous carrier to the flavoring substances is 1:0.2-1.5; the porous carrier is a plant material, the particle size of the microsphere core is 0.8-1.8 mm; and the slow-release film layer has a network structure and a thickness of 10-100 nm. The preparation method comprises five steps of porous carrier powder preparation, microsphere core preparation, flavoring substance adsorption, slow-release film liquid preparation and slow-release film layer coating. The network slow-release film layer formed on the surface of the microsphere effectively delays the release rate of the flavoring substances in the microsphere, prolongs the aroma retention time of the cigarette flavoring microsphere, improves the mechanical strength and stability of the microsphere, and is suitable for large-scale industrial production.

[0015] To achieve the above-mentioned purposes, the application adopts the following technical solutions:

[0016] The first aspect of the application provides a microsphere and explosion bead mixed additive type heated cigarette, which comprises a filter segment, a temperature reducing segment, a supporting segment and a tobacco core segment, the filter segment comprises an acetate fiber filament bundle main body and a flavoring bead placement area in the acetate fiber filament bundle main body, and the flavoring bead placement area has a plurality of flavoring microspheres and a plurality of flavoring explosion beads;

[0017] The flavoring microspheres are cigarette flavoring microspheres with a slow-release aroma function, and the flavoring microspheres comprise a microsphere core and a slow-release film layer coated on the outer surface of the microsphere core;

[0018] The microsphere core comprises a porous carrier and flavoring substances adsorbed in the porous carrier, and the mass ratio of the porous carrier to the flavoring substances is 1:0.2-1.5;

[0019] The porous carrier comprises plant material and activated carbon powder, and the particle size of the microsphere core is 0.8-1.8mm.

[0020] The slow-release film layer is a net structure, and the thickness of the slow-release film layer is 10-100nm.

[0021] Preferably, the flavoring microspheres have a particle size of 0.8-2mm.

[0022] Preferably, the acetate fiber bundle has a flavoring bead placement area in the main body; a visible annular window is formed on the filter segment corresponding to the flavoring bead placement area; and the plurality of flavoring microspheres and the plurality of flavoring burst beads are located in the flavoring bead placement area.

[0023] Preferably, the number of the flavoring microspheres and the flavoring burst beads is 20-75 and 1-3, respectively. In the technical solution, the adding mode of the flavoring beads includes two modes according to the form of the filter: one is that the flavoring beads are directly dispersed into the acetate fiber bundle (suitable for ordinary acetate fiber bundle filter), and the other is that a cavity is separately arranged in the filter rod for loading the flavoring beads (suitable for composite filter with a cavity (flavoring bead placement area)). When the flavoring beads are directly dispersed into the acetate fiber bundle, the number of the flavoring microspheres is preferably 20-30. When the cavity is separately arranged in the filter rod for loading the flavoring beads, the number of the flavoring microspheres is preferably 50-75. In addition, the flavoring microspheres and the flavoring burst beads are collectively referred to as flavoring beads, so the cavity for accommodating the flavoring microspheres and the flavoring burst beads is referred to as the flavoring bead placement area.

[0024] Preferably, a visible annular window is formed on the filter segment corresponding to the flavoring bead placement area, and the formation method of the visible annular window is as follows: using transparent forming paper, two sections of acetate fibers are wrapped, wherein the middle part of the two sections of acetate fibers is in a hollow state, and the hollow area is the flavoring bead placement area, then a window connecting paper is sleeved on the outside, and the connecting paper is only patterned at both ends, and the middle part corresponding to the position of the filter rod window remains transparent. The visible annular window design facilitates consumers to clearly see the position of the flavoring beads when smoking, and accurately pinch the flavoring beads, so that the flavoring beads can be mixed with the flavoring ingredients in the filter rod fibers, so as to increase the humidity of the smoke, improve the interception of the filter rod, and improve the aroma effect, and at the same time, the visible window is in a ring structure, that is, the circumference of the cigarette corresponding to the cavity position is transparent and visible.

[0025] In the technical solution, the heated cigarette comprises a filter segment, a temperature reducing segment, a supporting segment and a tobacco core segment, the filter segment is a common acetate tow filter or a composite filter with a cavity (aroma bead placement area), and preferably, the filter structure in the embodiment is the latter, that is, the filter segment comprises an acetate tow body and an aroma bead placement area in the acetate tow body; a visible annular window is formed on the filter segment at the corresponding position of the aroma bead placement area, and aroma microspheres and aroma burst beads are placed in the aroma bead placement area. The visible window is an annular structure, that is, the circumference of the cigarette at the cavity position is transparent and visible.

[0026] Preferably, the aroma substance comprises but is not limited to one or more cigarette flavoring agents selected from menthol, blueberry essence, orange essence.

[0027] The natural plant material comprises one or more combinations of ginseng, strawberry, blueberry, pineapple, lemon, orange, mango, orange peel, citronella, thyme, horseradish, vanilla, peppermint, orange flower, eucalyptus, lemon grass, tree moss, rose, lily, osmanthus, lavender, coffee, cocoa, black tea and licorice.

[0028] The slow-release film layer comprises a film-forming polymer material and a solvent, the film-forming polymer material comprises one or more combinations of ethyl cellulose, shellac, carnauba wax, carboxymethyl cellulose, methyl cellulose, chitosan and sodium alginate, and the solvent is alcohol, including anhydrous ethanol, and the concentration is 0.1-0.5%.

[0029] Preferably, the porosity of the porous carrier is ≥60%, and the specific surface area is ≥100 m 2 / g.

[0030] After the film-forming polymer material (for example, ethyl cellulose) is dissolved in ethanol to form a uniform solution, the solution is sprayed onto the surface of the particles, the ethanol quickly volatilizes, the molecular chains of the ethyl cellulose are intertwined and solidified, and finally a continuous reticular film is formed on the surface of the particles. Specifically, the ethyl cellulose is dispersed and dissolved in ethanol to form a uniform transparent polymer solution. The key to this step is that ethanol can destroy the intermolecular forces of ethyl cellulose, so that it is uniformly dispersed. After the solution is sprayed onto the surface of the particles, the ethanol quickly escapes due to its strong volatility. As the solvent decreases, the concentration of ethyl cellulose molecules on the surface of the particles gradually increases, and they begin to approach each other. As the solvent continues to volatilize, the molecular chains lose solvent support and are intertwined through van der Waals forces and other interactions, gradually changing from a liquid state to a solid state, and finally forming a continuous reticular film that tightly adheres to the surface of the particles. In addition, there is an optimal concentration range for the ethyl cellulose film solution. Only within this range can a reticular slow-release film with good slow-release effect, mechanical strength and stability be formed; too high or too low concentration will result in a decline in film performance.

[0031] The second aspect of the present application provides a preparation method of the microsphere and burst bead mixed heating cigarette of the first aspect of the present application, the preparation method comprising the following steps:

[0032] S1: porous carrier powder preparation: taking plant material, washing and cutting into small pieces, placing in a vacuum freeze dryer, freeze-drying to obtain a porous plant freeze-dried block; the freeze-dried block is put into a supermicro grinder, ground into powder, sieved to obtain a porous carrier powder;

[0033] S2: adsorption of flavoring substances: the porous carrier powder obtained in step S1 is mixed with activated carbon powder in a certain proportion, then a flavoring substance solution is added to the mixed powder, and after stirring, the mixture is left to stand at room temperature for a certain period of time to form a wet material;

[0034] S3, the preparation of the core of the microsphere: the wet material obtained in step S2 is formed into a wet granule by stirring and granulating in a wet mixing granulator; the wet granule is placed in a dryer to dry to a moisture content of ≤3%, and then sieved to obtain the core of the microsphere;

[0035] S4: preparation of the slow-release film solution: the main material of the slow-release film layer is added to a solvent, stirred and dissolved to obtain a slow-release film solution;

[0036] S5: slow-release film layer coating: the core of the microsphere prepared in step S3 is added to a fluidized bed coater, and the slow-release film solution prepared in step S4 is sprayed onto the surface of the core of the microsphere at a certain rate for coating treatment until a slow-release film layer is formed on the surface of the core of the microsphere; then the microsphere core coated with the slow-release film layer is placed in a vacuum drying oven for drying, completing the solidification of the slow-release film layer and the formation of a network structure, to obtain a cigarette flavoring microsphere with slow-release aroma function.

[0037] Preferably, in step S1, fresh or dried plant material is selected, washed and cut into small pieces of 0.5-1 cm, placed in a vacuum freeze dryer, pre-frozen at-40℃ to-50℃ and a vacuum degree of ≤10Pa for 2-4h, then warmed to-10℃ to 0℃ for sublimation drying for 8-12h, and then warmed to 25-35℃ for desorption drying for 4-6h to obtain a porous plant freeze-dried block; the freeze-dried block is put into a supermicro grinder and ground under the protection of inert gas, sieved to obtain a porous carrier powder.

[0038] Preferably, in step S2, the activated carbon powder accounts for 5%-20% of the total mass of the porous carrier powder and the activated carbon powder.

[0039] After stirring for 5-10min, the mixture is left to stand at room temperature for 30-60min to form a wet material.

[0040] Preferably, in step S3, the wet material mass obtained in step S2 is stirred and granulated in a wet granulator at a rotating speed of 150-250 r / min and a cutting blade rotating speed of 1000-1500 r / min to form wet granules; the wet granules are placed in a drying machine and dried at an inlet air temperature of 40-50℃ and an outlet air temperature of 25-30℃ until the moisture content is ≤3%, and then sieved to obtain the microsphere core with a particle size of 0.8-1.8 mm;

[0041] If the granulation is not easy, 1%-5% of the microcrystalline cellulose of the total mass of the wet material mass is added and mixed to form 0.8-1.8 mm granules.

[0042] Preferably, in step S4, the main material of the sustained-release film layer is added to a solvent and stirred and dissolved at 50-60℃ and a rotating speed of 300-400 r / min for 10-20 min to obtain a sustained-release film solution with a mass concentration of 0.1-0.5%.

[0043] Preferably, in step S5, the microsphere core prepared in step S3 is added to a fluidized bed coating machine, and the inlet air temperature is set to 40-50℃, the outlet air temperature is set to 25-30℃, the atomization pressure is set to 0.2-0.3 MPa, the sustained-release film solution prepared in step S4 is sprayed onto the surface of the microsphere core at a rate of 5-8 mL / min, and the coating treatment is performed until the sustained-release film layer is formed on the surface of the microsphere core; the microsphere core coated with the sustained-release film layer is air-dried at a temperature of 25-30℃ for 5-15 min to complete the solidification of the sustained-release film layer, and the cigarette flavoring microsphere with sustained-release aroma function is obtained.

[0044] In a more preferred scheme, edible pigments such as methylene blue, lemon yellow, sunset yellow, cochineal, bright blue, and temptation red can be added to the sustained-release film solution of the present application, so that after the flavoring microsphere is treated by the sustained-release film solution, the sustained-release film layer formed on the surface of the flavoring microsphere will give the flavoring microsphere a specific color, which is different from the inherent color of the plant material in the core of the flavoring microsphere and is more eye-catching, and can be more easily noticed by consumers visually, and then combined with transparent packaging to further remind consumers to crush the flavoring microsphere for use.

[0045] In the technical solution, the adding mode of the flavoring beads includes two modes according to the form of the filter: one is that the flavoring beads can be directly dispersed into the acetate fiber tows (for common acetate fiber filter), and the other is that a cavity is separately arranged in the filter rod for loading the flavoring beads (for the composite filter with a cavity (flavoring bead placement area)). No matter which adding mode is adopted, the adding position of the flavoring beads is located at the front end (close to the tobacco end) and the middle part of the filter rod, and cannot be located at the rear end (lips end) of the filter rod. The adding position and adding mode can be adjusted according to whether the filter rod is three-section or two-section. If the filter rod is two-section, the adding position is located at the front end of the filter rod, and if the filter rod is three-section, the adding position is located at the middle part of the filter rod. In addition, the filter rod is at least partially made of transparent tipping paper and transparent plug wrap, so that the consumer can intuitively see the flavoring beads, thereby prompting the consumer that the flavoring beads are added here for crushing. If the flavoring beads are directly dispersed into the acetate fiber tows, the transparent plug wrap and tipping paper are used in the dispersion area. If the flavoring beads are loaded into the cavity of the filter rod, the transparent plug wrap and tipping paper are used in the cavity corresponding part. Of course, the adding mode of the flavoring beads can not be referred to, and the whole filter section can be made of transparent plug wrap and tipping paper.

[0046] The tobacco material suitable for the cigarette of the present application is preferably tobacco shreds.

[0047] Compared with the prior art, the present application has the following remarkable beneficial effects:

[0048] For the problem of crushing the flavoring burst beads of the heated cigarette:

[0049] 1. The flavoring burst beads and flavoring microspheres are mixed and then placed in the filter section of the acetate fiber tows, the flavoring microspheres have large mechanical strength and hard texture, the friction and extrusion of the flavoring microspheres on the flavoring burst beads improve the crushing success rate of the flavoring burst beads, and the problem of "difficult to crush and need to be repeatedly extruded" of the existing product is solved.

[0050] 2. The adding mode of the flavoring beads includes two modes: one is that the flavoring beads can be directly dispersed into the acetate fiber tows, and the other is that a cavity is separately arranged in the filter rod for loading the flavoring beads. In the former mode, the flavoring burst beads and flavoring microspheres are randomly dispersed into the acetate fiber tows, even if the flavoring microspheres and flavoring burst beads are not necessarily adjacent, they can be mixed with the acetate fiber tows, but compared with not adding the flavoring microspheres, adding the flavoring microspheres also increases the stress on the flavoring burst beads, thereby improving the crushing success rate of the flavoring burst beads. In the latter mode, the flavoring microspheres and flavoring burst beads are mixed and then placed in a cavity, the flavoring microspheres and flavoring burst beads have a greater possibility of contact, when the two are crushed, the flavoring microspheres not only have an extrusion effect on the flavoring burst beads, but also the friction between them can improve the crushing success rate of the flavoring burst beads.

[0051] To solve the problem of volatile aroma of heated cigarette flavoring microspheres:

[0052] 1、The reticular sustained-release film layer of the present application can enhance the stability of cigarette flavoring microspheres. The present application uses freeze-dried and ground porous plant material as a carrier and forms a reticular structure of the sustained-release film layer on the surface of the microspheres. On the one hand, the porous structure of the porous plant-based carrier can "wrap" the flavoring substances in the pores to form a physical barrier; on the other hand, the surface sustained-release film layer has good isolation, which can further isolate the inside of the particles from the outside environment and prevent the loss of flavoring substances due to volatilization and oxidation. It has been verified through experiments that the flavoring microspheres with the reticular sustained-release film layer can effectively delay the volatilization of the aroma substances and significantly improve the stability of the microspheres. The reticular structure of the sustained-release film layer can limit the free diffusion of aroma molecules through physical barrier effect, thereby reducing the loss of aroma substances during storage. In comparison, the aroma substances of Comparative Example 1 (cigarette flavoring microspheres with non-continuous sustained-release film layer) are directly exposed to the environment, volatilize quickly, and have poor stability; the sustained-release film layer of Comparative Example 2 (cigarette flavoring microspheres with full-coated sustained-release film layer) has no reticular structure, and its binding ability to aroma substances is not as good as that of Example 1, resulting in relatively low aroma retention rate.

[0053] 2、The reticular sustained-release film layer of the present application can significantly improve the aroma release performance of cigarette flavoring microspheres. Since the flavoring substances are located inside the pores of the porous plant material carrier, and the microspheres have a reticular structure of the sustained-release film layer on the surface, the flavoring substances of the microspheres can be released slowly during smoking, ensuring consistent quality before and after smoking. Through sensory evaluation,

[0054] During smoking, the cigarette flavoring microspheres of Example 1 can continuously and stably release aroma substances, making the smoke always maintain a rich aroma, and the aroma is long-lasting and not scattered, bringing a more pleasant smoking experience to consumers. The aroma substances of Comparative Example 1 (cigarette flavoring microspheres with non-continuous sustained-release film layer) are rapidly released at the initial stage of smoking, resulting in a high aroma concentration at the beginning, but soon becoming weak and having poor persistence; the release control of the sustained-release film layer of Comparative Example 2 (cigarette flavoring microspheres with full-coated sustained-release film layer) is not enough, and the aroma persistence and concentration are not as good as those of Example 1, and the taste comfort is also relatively low.

[0055] 3、The reticulated slow-release film layer of the application can effectively improve the mechanical strength of the cigarette flavoring microspheres. The slow-release film layer is closely combined with the core of the microspheres to form a "core-film layer" composite structure, which significantly improves the compression strength and wear resistance of the microspheres. Tests show that the reticulated slow-release film layer of the application can uniformly disperse external force. When the microspheres are subjected to mechanical action, the reticulated structure can effectively buffer and absorb energy, avoiding stress concentration to cause the microspheres to break. The microspheres of Comparative Example 1 (cigarette flavoring microspheres with non-continuous slow-release film layer) directly bear external force, and are easy to break; the slow-release film layer of Comparative Example 2 (cigarette flavoring microspheres with full-coated slow-release film layer) has weak ability to disperse external force, so the breakage rate is also relatively high.

[0056] 4、The cigarette flavoring microspheres with slow-release aroma function of the application have high loading efficiency of flavoring substances. In the application, the freeze-dried and ground porous plant material and activated carbon powder are used as carriers. The freeze-drying process can maximize the preservation of the original porous structure of the plant, and the porosity is high and the specific surface area is large. The flavoring substances can be efficiently adsorbed through physical adsorption and capillary action, and the loading capacity of the flavoring substances can reach 5-30 times the mass of the carrier. The content of the flavoring substances in unit flavoring microspheres is effectively improved, and the purpose of adding a small amount of flavoring microspheres to achieve high content of flavoring substances is achieved.

[0057] 5、The slow-release film solution of the application exists in an optimal concentration range. Only in this range, a reticulated slow-release film with good slow-release effect, mechanical strength and stability can be formed. Too high or too low concentration will lead to a decline in film performance. Specifically, when the concentration of the slow-release film solution is too low, the number of molecular chains in the solution is small, and the distance between the molecular chains after volatilization is too large, so it cannot achieve sufficient and continuous entanglement, and therefore an intact continuous film cannot be formed, and breakage and incompleteness may occur. The cigarette flavoring microspheres with slow-release aroma function obtained at this time have poor slow-release effect, cannot effectively control the release of substances, and have low mechanical strength and poor stability. When the concentration of the slow-release film solution is too high, the molecular chains in the solution are too dense, and during the volatilization process, the molecular chains cannot be arranged in order to form a grid, but are directly and closely packed, and the film layer formed finally is dense and has no grid structure, and the molecular chains are packed too closely. The cigarette flavoring microspheres with slow-release aroma function obtained at this time still have poor slow-release effect, which may be due to the fact that the film layer is too dense, and the internal flavoring substances are difficult to release through the dense film layer, and the mechanical strength and stability are also poor, which may be because the slow-release film layer is too dense, resulting in insufficient flexibility, leading to cracking and volatilization of the flavoring substances.

[0058] 6. The sustained-release membrane layer of this invention has a mesh structure. Compared with a single, non-mesh sustained-release membrane layer, the mesh structure has the following three advantages: First, although the mesh structure exists, it can still effectively lock the aroma components inside the microspheres, reducing loss. Second, the mesh structure is thinner, ensuring a larger microsphere core (larger porous carrier) for the same microsphere size, thus accommodating more aroma components. Third, the mesh structure is easier to break, allowing for a more complete release of the aroma.

[0059] 7. The core of the carrier of this invention is made of plant material. After freeze-drying, it not only retains the advantages of the plant itself, but also has high safety when used in cigarettes.

[0060] 8. Simple process and easy industrialization: The preparation method of this invention uses conventional equipment such as granulators and fluidized bed coating machines. The process parameters are easy to control, and no toxic or harmful waste is generated during the production process, making it suitable for large-scale industrial production. Furthermore, all raw materials are food-grade or cigarette-grade, ensuring high safety and meeting the quality requirements of cigarette products.

[0061] For heated cigarette products:

[0062] 1. Regarding aroma quality: Both flavor-enhancing capsules and flavor-enhancing microspheres have their advantages and disadvantages. Flavor-enhancing capsules have a concentrated aroma release and high aroma concentration, which can significantly change the aroma characteristics of cigarettes in a short time. As for flavor-enhancing microspheres, because the flavor-enhancing substances are located inside the pores of the porous plant material carrier, and the surface of the microspheres has a network-structured slow-release membrane, the flavor-enhancing substances of the microspheres can be slowly released during inhalation. The combination of the two ensures both rapid flavor enhancement in the early stages of inhalation and continuous flavor replenishment in the later stages, ensuring consistency in aroma quality before and after inhalation.

[0063] 2. In terms of structure: A visible ring window is opened on the filter section corresponding to the flavoring bead placement area. The visible ring window design makes it easy for consumers to clearly see the position of the flavoring bead when smoking, and accurately crush the flavoring bead so that the flavoring and fragrance inside the flavoring bead can be integrated into the filter rod fiber, thereby increasing the humidity of the smoke, improving the filter rod's retention, enhancing the aroma effect, and enriching the taste layers. Attached Figure Description

[0064] Figure 1 This is a schematic diagram of the cigarette structure of the present invention.

[0065] The names of the reference numerals in the attached figures are: 1-Filter section, 2-Cooling section, 3-Support section, 4-Tobacco core section, 11-Fiber acetate bundle body, 12-Flavor-enhancing bead placement area, 13-Flavor-enhancing microspheres, 14-Flavor-enhancing burst beads. Detailed Implementation

[0066] The application is further described below by examples, which are not limited to the examples. The experimental methods not specified in the examples are generally carried out according to the conventional conditions and the conditions described in the manual, or using the general equipment, materials, reagents, etc. recommended by the manufacturer, which can be obtained commercially unless otherwise specified.

[0067] As Figure 1 In the present embodiment, the cigarette structure is as follows: the heating cigarette comprises a filter segment 1, a temperature reduction segment 2, a support segment 3 and a tobacco core segment 4, the filter segment 1 comprises an acetate fiber bundle main body 11 and a flavoring bead placement area 12 in the acetate fiber bundle main body 11; a visible annular window is provided on the filter segment at the corresponding position of the flavoring bead placement area, and the flavoring bead placement area 12 is provided with flavoring microspheres 13 and flavoring burst beads 14. The particle size of the microsphere core is 1 mm, and the particle size of the flavoring burst bead is 2.5 mm.

[0068] Comparative Example 1, Comparative Example 2 and Example 1 are all sample preparations.

[0069] Example 1 (cigarette flavoring microspheres with reticular slow-release film layer)

[0070] The cigarette flavoring microspheres with slow-release aroma function comprise a microsphere core and a slow-release film layer coated on the outer surface of the microsphere core;

[0071] The microsphere core comprises a porous carrier and flavoring substances adsorbed in the porous carrier, and the mass ratio of the porous carrier to the flavoring substances is 1:1;

[0072] The porous carrier comprises plant material and activated carbon powder, and the particle size of the microsphere core is 1 mm;

[0073] The slow-release film layer is in a reticular structure, and the thickness of the slow-release film layer is 20 nm.

[0074] The flavoring substances comprise menthol;

[0075] The natural plant material comprises a combination of kudzu root and strawberry;

[0076] The slow-release film layer comprises a film-forming type high molecular material and a solvent, the film-forming type high molecular material comprises ethyl cellulose, the solvent is an alcohol, and the alcohol is anhydrous ethanol with a concentration of 0.5%.

[0077] The porosity of the porous carrier is ≥60%, and the specific surface area is ≥100 m 2 / g.

[0078] The preparation method of the cigarette flavoring microspheres with slow-release aroma function comprises the following steps:

[0079] S1: porous carrier powder preparation: take plant material, wash and cut into small pieces, place in a vacuum freeze dryer, freeze dry, get porous plant freeze-dried block; put the freeze-dried block into a super micro grinder, grind into powder, sieve, get porous carrier powder;

[0080] S2: adsorption of flavoring substances: mix the porous carrier powder obtained in step S1 with activated carbon powder in a certain proportion, then add a solution of flavoring substances to the mixed powder, stir and stand at room temperature for a certain time until a wet material is formed;

[0081] S3, the preparation of the microsphere core: the wet material obtained in step S2 is placed in a wet mixing granulator and stirred to form wet granules; the wet granules are placed in a dryer and dried to a moisture content of ≤3%, then sieved to obtain the microsphere core.

[0082] S4: preparation of slow-release film solution: add the main material of the slow-release film layer to the solvent, stir to dissolve, and get the slow-release film solution.

[0083] S5: slow-release film layer coating: the microsphere core prepared in step S3 is added to a fluidized bed coater, and the slow-release film solution prepared in step S4 is sprayed onto the surface of the microsphere core at a certain rate for coating treatment until a slow-release film layer is formed on the surface of the microsphere core; then the microsphere core coated with the slow-release film layer is placed in a vacuum drying oven for drying, and the slow-release film layer is solidified and the network structure is formed, obtaining a cigarette flavoring microsphere with slow-release aroma function.

[0084] In step S1, fresh or dried plant material is selected, washed and cut into small pieces of 1 cm, placed in a vacuum freeze dryer, pre-frozen at-40℃ to-50℃ and a vacuum degree of ≤10Pa for 3h, then warmed to-10℃ to 0℃ for sublimation drying for 10h, and then warmed to 30℃ for desorption drying for 5h, to obtain a porous plant freeze-dried block; the freeze-dried block is put into a super micro grinder and ground under inert gas protection, and sieved to obtain a porous carrier powder.

[0085] In step S2, the activated carbon powder accounts for 10% of the total mass of the porous carrier powder and activated carbon powder; after stirring for 10min, stand at room temperature for 40min to form a wet material.

[0086] In step S3, the wet material obtained in step S2 is placed in a wet mixing granulator and stirred to form wet granules under the conditions of a rotation speed of 200r / min and a cutting knife rotation speed of 1000r / min; the wet granules are placed in a dryer and dried to a moisture content of ≤3% under the conditions of an inlet air temperature of 45℃ and an outlet air temperature of 25℃, then sieved to obtain the microsphere core.

[0087] In step S4, the main body material of the slow-release film layer is added into a solvent, and stirred and dissolved at 55°C and a rotation speed of 350 r / min for 10 min to obtain a slow-release film solution with a mass concentration of 0.15%;

[0088] In step S5, the microsphere core prepared in step S3 is added into a fluidized bed coating machine, and the inlet air temperature is set to 45°C, the outlet air temperature is set to 25°C, and the atomization pressure is set to 0.2 MPa. The slow-release film solution prepared in step S4 is sprayed onto the surface of the microsphere core at a rate of 5 mL / min to perform coating treatment until the slow-release film layer is formed on the surface of the microsphere core. The microsphere core coated with the slow-release film layer is air-dried at a temperature of 25°C for 10 min to complete the solidification of the slow-release film layer, thereby obtaining the cigarette flavoring microspheres with the slow-release aroma function.

[0089] Comparative Example 1 (cigarette flavoring microspheres with a non-continuous slow-release film layer)

[0090] The comparative example 1 is basically the same as example 1, except that the concentration of the slow-release film solution in step S4 is 0.05%. The cigarette flavoring microspheres with a non-continuous slow-release film layer are obtained.

[0091] Comparative Example 2 (cigarette flavoring microspheres with a fully-coated slow-release film layer)

[0092] The comparative example 2 is basically the same as example 1, except that the concentration of the slow-release film solution in step S4 is 0.6%. The cigarette flavoring microspheres with a fully-coated slow-release film layer are obtained.

[0093] Examples 2-5 are performance tests.

[0094] Example 2: stability test

[0095] Each type of cigarette flavoring microspheres (example 1, comparative example 1, comparative example 2) is taken in 5 groups, and each group contains 10 g. The samples are placed in a constant temperature and humidity chamber with a temperature of (22±1) °C and a relative humidity of (60±3)%. After 0 days, 7 days, 14 days, 21 days and 28 days, respectively, the content of flavoring substances in the microspheres is determined by gas chromatography-mass spectrometry (GC-MS), and the flavor retention rate is calculated. The flavor retention rate (%) = (the content of flavoring substances in the microspheres after a certain period of time / the content of flavoring substances in the initial microspheres) x 100%. By comparing the flavor retention rates at different time points, the stability of the flavoring microspheres is evaluated. The flavor retention rate data of the three types of cigarette flavoring microspheres at different storage times are shown in Table 1.

[0096] Table 1: flavor retention rate data of three types of cigarette flavoring microspheres at different storage times

[0097]

[0098] According to the above data, the cigarette flavoring microspheres of Example 1 have a significantly higher flavor retention rate than Comparative Examples 1 and 2 throughout the entire storage period. After 28 days of storage, the flavor retention rate of Example 1 remains at 81%, while that of Comparative Example 1 is only 45.5% and that of Comparative Example 2 is 74%. This fully demonstrates that the flavoring microspheres with a reticular release film layer can effectively delay the volatilization of flavor substances and significantly improve the stability of the microspheres. The reticular structure of the release film layer can limit the free diffusion of flavor molecules through physical barrier effect, thereby reducing the loss of flavor substances during storage. In contrast, the flavor substances of Comparative Example 1 (cigarette flavoring microspheres with a non-continuous release film layer) are directly exposed to the environment, volatilize quickly, and have poor stability; the release film layer of Comparative Example 2 (cigarette flavoring microspheres with a fully-coated release film layer) has no reticular structure and is relatively thick, which is relatively brittle and prone to cracking, so its binding capacity for flavor substances is not as good as that of Example 1, resulting in a relatively low flavor retention rate.

[0099] Example 3: Test of Suction Release Effect

[0100] The cigarette flavoring microspheres of Example 1, Comparative Example 1, and Comparative Example 2 were added to the same brand and model of blank heated cigarette filters in the same proportion, with 30 cigarettes of each type prepared. A group of 10 sensory evaluation personnel with professional training was selected as the evaluation team. The evaluation personnel had rich experience in sensory evaluation of heated cigarettes and could accurately perceive and describe the aroma, taste, and other characteristics of cigarettes. According to Q / YNZY.J07.022-2015 "Sensory Evaluation Method for New Type Cigarettes", the index setting, evaluation process, and scoring rules for cigarette sensory evaluation were specified, and cigarettes with different flavor capsules were evaluated for smoking. The evaluation indicators included smoke volume, aroma, strength, harmony, irritation, and taste. The scoring values for the six quality detection indicators were: smoke volume 0-10 points, aroma 0-30 points, strength 0-10 points, harmony 0-10 points, irritation 0-15 points, and taste 0-25 points. The total score of the six evaluation indicators was 100 points, and the higher the scores of smoke volume, aroma, strength, harmony, and taste represented the stronger the perception of these evaluation indicators during smoking, the higher the score of irritation represented the less obvious the perception of this evaluation indicator during smoking, and the higher the total score of the six evaluation indicators represented the better the aerosol generating product smoking sensation. The total score: the scoring range was 0-100 points, and the higher the total score represented the better the overall smoking experience and the better the comprehensive quality of the cigarette. During the evaluation process, the evaluation personnel smoked in a well-ventilated environment without any odor, and after smoking each cigarette, they waited for 15 minutes to avoid the influence of sensory fatigue on the evaluation results. After the sensory evaluation team evaluated the cigarettes with different microspheres, the comprehensive scores obtained are shown in Table 2.

[0101] Table 2: Cigarette smoking evaluation results of different microspheres (according to Q / YNZY.J07.022-2015)

[0102]

[0103] From the sensory evaluation results, it can be seen that Example 1 performs well in aroma, irritation and taste, and the comprehensive score is significantly higher than those of Comparative Examples 1 and 2. During smoking, the cigarette flavoring microspheres of Example 1 can continuously and stably release flavoring substances, so that the smoke always maintains a rich aroma, and the aroma is persistent, bringing a more pleasant smoking experience to consumers. The flavoring substances of Comparative Example 1 (cigarette flavoring microspheres with non-continuous slow-release film layer) are rapidly released at the initial stage of smoking, resulting in a high aroma concentration at the beginning, but soon becoming weak and having poor persistence; the slow-release film layer of Comparative Example 2 (cigarette flavoring microspheres with full-coated slow-release film layer) is relatively thick and does not control the release of flavoring substances sufficiently, so the aroma score is not as good as that of Example 1, and the taste comfort is also relatively low.

[0104] Example 4: Mechanical strength test

[0105] Take 50 of the cigarette flavoring microspheres of Example 1, Comparative Example 1 and Comparative Example 2. Use a drum tester with a drum diameter of 30 cm and a rotation speed of 50 r / min. Put the microspheres into the drum and rotate for 10 min. After rotation, take out the microspheres and check the breakage, and calculate the breakage rate. Breakage rate (%) = (number of broken microspheres / total number of microspheres) x 100%. By comparing the breakage rates of different types of microspheres, the mechanical strength can be evaluated. The breakage rate data of the three types of cigarette flavoring microspheres after the rotation test of the drum tester are shown in Table 3.

[0106] Table 3: Breakage rates of three types of cigarette flavoring microspheres

[0107]

[0108] The results show that the breakage rate of Example 1 is the lowest, only 6%, the breakage rate of Comparative Example 1 is the highest, reaching 18%, and the breakage rate of Comparative Example 2 is 8%. This indicates that the flavor-enhancing microspheres with a reticular slow-release film layer have stronger mechanical strength and are less likely to break during actual production and use. The reticular slow-release film layer can uniformly disperse external forces, and when the microspheres are subjected to mechanical action, the reticular structure can effectively buffer and absorb energy, avoiding stress concentration leading to microsphere rupture. The core particles of the microspheres of Comparative Example 1 (flavor-enhancing microspheres for cigarettes with a non-continuous slow-release film layer) directly bear external forces and are prone to breakage; the slow-release film layer of Comparative Example 2 (flavor-enhancing microspheres for cigarettes with a fully-coated slow-release film layer) is relatively brittle due to its thickness, and has weaker ability to disperse external forces, and is more prone to cracking, so the breakage rate is relatively high. The above experiments show that the flavor-enhancing microspheres for cigarettes with a reticular slow-release film layer (Example 1) have significant advantages in key performance aspects such as stability, smoking slow-release effect, and mechanical strength compared to Comparative Example 1 (flavor-enhancing microspheres for cigarettes with a non-continuous slow-release film layer) and Comparative Example 2 (flavor-enhancing microspheres for cigarettes with a fully-coated slow-release film layer). The reticular slow-release film layer effectively improves the stability of the microspheres, maintains a high flavor retention rate for a long time; regulates flavor substance release, enhancing the smoking experience; enhances mechanical strength, reducing the risk of breakage.

[0109] Example 5: Test of flavor-enhancing burst bead kneading and bursting success rate.

[0110] Select existing flavor-enhancing burst beads (control group) and mix the flavor-enhancing burst beads and flavor-enhancing microspheres of the present application (experimental group) for comparative testing, as follows:

[0111] The control group is 5 flavor-enhancing burst beads with a size of 2.5 mm (without flavor-enhancing microspheres);

[0112] The experimental group is 15 flavor-enhancing microspheres added to the control group 1, and the preparation method of the flavor-enhancing microspheres is the same as Example 1.

[0113] Place the control group and the experimental group in a standard hand simulator (simulating adult hand squeezing force, pressure range 20-50 N), single squeeze for 5 s, record the number of flavor-enhancing burst beads that successfully burst (burst bead capsule skin rupture, flavoring substance flow out); each group is tested 3 times, and the average value is taken. The test results are shown in Table 4.

[0114] Table 4 Test of flavor-enhancing burst bead kneading and bursting success rate of the control group and the experimental group

[0115]

[0116] From the test data, it can be seen that the average number of kneading bursts (1 grain) of the experimental group is much higher than that (4 grains) of the control group, and the success rate of kneading burst is increased by 65 percentage points. The reason is that: during extrusion, the flavor microspheres mixed in the flavor burst beads of the experimental group increase the friction between the flavor burst beads on the one hand, reduce the sliding, so that more flavor burst beads can receive effective extrusion force; on the other hand, the flavor microspheres form "supporting points" inside the flavor burst beads, which transmit the external extrusion force to the weak area of the flavor burst bead capsule skin, form local high pressure, and accelerate the rupture of the flavor burst bead capsule skin.

[0117] The above has made an exemplary description of the present application, it should be explained that, without departing from the core of the present application, any simple transformation, modification or other equivalent replacement which can not cost the creative labor of the person skilled in the art falls into the protection scope of the present application.

Claims

1. A heated cigarette with a mixture of microspheres and flavor capsules, characterized in that, The heated cigarette includes a filter section, a cooling section, a support section, and a core section; The filter tip section includes a cellulose acetate tow body and multiple flavoring microspheres and multiple flavoring popping beads located within the cellulose acetate tow body, wherein the particle size of the flavoring popping beads is 2-2.6 mm; The flavor-enhancing microspheres are cigarette flavor-enhancing microspheres with a slow-release aroma function. The flavor-enhancing microspheres include a microsphere core and a slow-release membrane layer covering the outer surface of the microsphere core. The microsphere core comprises a porous carrier and flavoring substances adsorbed within the porous carrier, wherein the ratio of the porous carrier to the flavoring substances by mass is 1:0.2-1.

5. The porous carrier comprises plant material and activated carbon powder, and the particle size of the microsphere core is 0.8-1.8 mm; The sustained-release membrane has a mesh structure and a thickness of 10-100 nm.

2. The heated cigarette with a mixture of microspheres and flavor capsules as described in claim 1, characterized in that, The cellulose acetate bundle body has a flavoring bead placement area; A visible annular window is provided on the filter section corresponding to the area where the flavor-enhancing beads are placed; Multiple flavor-enhancing microspheres and multiple flavor-enhancing burst beads are located within the flavor-enhancing bead placement area; The number of flavor-enhancing microspheres and flavor-enhancing burst beads are 20-75 and 1-3, respectively.

3. The heated cigarette with a mixture of microspheres and flavor capsules as described in claim 2, characterized in that, A visible annular window is made on the filter section corresponding to the fragrance bead placement area. The visible annular window is formed by wrapping two sections of acetate with transparent molding paper. The middle part of these two sections of acetate is hollow, and the hollow area is the fragrance bead placement area. Then, a window attaching paper is put on the outside. The attaching paper is printed with patterns only at both ends, and the middle part corresponding to the filter rod window is transparent.

4. The heated cigarette with microspheres and flavor capsules as described in claim 1, characterized in that, The flavoring substances include, but are not limited to, one or more of the following cigarette flavorings: menthol, blueberry flavoring, and orange flavoring; The natural plant materials include one or more of the following: kudzu root, strawberry, blueberry, pineapple, lemon, orange, mango, orange peel, lemongrass, thyme, moringa, vanilla, peppermint, orange blossom, eucalyptus leaves, lemongrass, tree moss, rose, lily, osmanthus, lavender, coffee, cocoa, black tea, and licorice.

5. The heated cigarette with microspheres and flavor capsules as described in claim 1, characterized in that, The sustained-release membrane layer comprises a film-forming polymer material and a solvent. The film-forming polymer material includes one or more of the following: ethyl cellulose, shellac, carnauba wax, carboxymethyl cellulose, methyl cellulose, chitosan, and sodium alginate. The solvent is an alcohol, including anhydrous ethanol, with a concentration of 0.1-0.5%.

6. The heated cigarette with microspheres and flavor capsules as described in claim 1, characterized in that, The porous carrier has a porosity ≥60% and a specific surface area ≥100m². 2 / g.

7. A method for preparing a heated cigarette with a mixture of microspheres and flavor capsules as described in any one of claims 1-6, characterized in that, First, flavor-enhancing microspheres are prepared, and then the flavor-enhancing microspheres and flavor-enhancing capsules are placed in the cigarette filter rod segment. The preparation method of flavor-enhancing microspheres includes the following steps: S1: Preparation of porous carrier powder: Take plant material, wash and cut it into pieces, place it in a vacuum freeze dryer, freeze dry it to obtain porous plant freeze-dried blocks; put the freeze-dried blocks into an ultra-fine pulverizer, grind them into powder, and sieve them to obtain porous carrier powder; S2: Adsorption of flavoring substances: The porous carrier powder obtained in step S1 is mixed with activated carbon powder in a certain proportion, and then the flavoring substance solution is added to the mixed powder. After stirring, the mixture is left to stand at room temperature for a certain period of time until a moist material is formed. S3, Preparation of the microsphere core: The wet material clumps obtained in step S2 are stirred and granulated in a wet mixing granulator to form wet particles; the wet particles are placed in a dryer and dried until the moisture content is ≤3%, and then granulated and sieved to obtain the microsphere core; S4: Preparation of sustained-release membrane solution: Add the main material of the sustained-release membrane layer to the solvent, stir to dissolve, and obtain the sustained-release membrane solution; S5: Slow-release membrane coating: The microsphere cores prepared in step S3 are added to a fluidized bed coating machine, and the slow-release membrane liquid prepared in step S4 is sprayed onto the surface of the microsphere cores at a certain rate for coating treatment until a slow-release membrane layer is formed on the surface of the microsphere cores; then the microsphere cores coated with the slow-release membrane layer are placed in a vacuum drying oven to dry, complete the curing of the slow-release membrane layer and the formation of the network structure, and obtain cigarette aroma-enhancing microspheres with slow-release aroma function.

8. The preparation method according to claim 7, characterized in that, In step S1, select fresh or dried plant materials, wash them, cut them into small pieces of 0.5-1cm, place them in a vacuum freeze dryer, pre-freeze them at -40℃ to -50℃ and vacuum degree ≤10Pa for 2-4 hours, then raise the temperature to -10℃ to 0℃ for sublimation drying for 8-12 hours, and then raise the temperature to 25-35℃ for desorption drying for 4-6 hours to obtain porous plant freeze-dried blocks; put the freeze-dried blocks into an ultra-micro pulverizer, grind them under inert gas protection, and sieve them to obtain porous carrier powder; In step S2, activated carbon powder accounts for 5%-20% of the total mass of porous carrier powder and activated carbon powder; After stirring for 5-10 minutes, let stand at room temperature for 30-60 minutes until a moist material is formed.

9. The preparation method according to claim 7, characterized in that, In step S3, the wet material agglomerate obtained in step S2 is stirred and granulated in a wet mixing granulator at a speed of 150-250 r / min and a cutting blade speed of 1000-1500 r / min to form wet granules; the wet granules are placed in a dryer and dried to a moisture content of ≤3% at an inlet air temperature of 40-50℃ and an outlet air temperature of 25-30℃, and then granulated and sieved to obtain the microsphere core with a particle size of 0.8-1.8 mm; If it is difficult to granulate, add 1%-5% of the total mass of the moistened material to the microcrystalline cellulose, mix and make granules of 0.8-1.8mm. In step S4, the main material of the sustained-release membrane layer is added to the solvent and stirred and dissolved for 10-20 minutes at 50-60℃ and 300-400 r / min to obtain a sustained-release membrane solution with a mass concentration of 0.1-0.5%.

10. The preparation method according to claim 7, characterized in that, In step S5, the microsphere cores prepared in step S3 are added to a fluidized bed coating machine. The inlet air temperature is set to 40-50℃, the outlet air temperature to 25-30℃, and the atomization pressure to 0.2-0.3MPa. The sustained-release membrane liquid prepared in step S4 is sprayed onto the surface of the microsphere cores at a rate of 5-8mL / min for coating treatment until a sustained-release membrane layer is formed on the surface of the microsphere cores. The microsphere cores coated with the sustained-release membrane layer are air-dried at a temperature of 25-30℃ for 5-15min to complete the curing of the sustained-release membrane layer, thereby obtaining cigarette aroma-enhancing microspheres with sustained-release aroma function.

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