Cigarette aroma enhancement filter stick, cigarette binary aroma enhancement filter stick and preparation method and application of cigarette aroma enhancement filter stick and cigarette binary aroma enhancement filter stick

Abstract

The invention discloses an aroma enhancement filter stick for cigarettes, a binary aroma enhancement filter stick for cigarettes, a preparation method and application. The method for preparing the aroma-enhancing filter stick for the cigarettes comprises the following steps: frying, fermenting and carrying out steam explosion treatment on fresh tea leaves in sequence; drying, crushing and screening the fresh tea leaves subjected to steam explosion treatment to obtain solid spices; and mixing the solid spice with the cigarette cellulose diacetate tow to prepare the cigarette aroma enhancement filter stick. When the aroma enhancement filter stick for the cigarette and the binary composite aroma enhancement filter stick for the cigarette are applied to the cigarette, the smoking experience can be remarkably improved. The composite fragrance such as rich flower fragrance, sweet fruit fragrance, spicy fragrance, costustoot fragrance, green fragrance and cocoa fragrance can be endowed to smoke, and the fragrance is rich, full and distinct in gradation; meanwhile, the smoke can be endowed with unique cool and refreshing feeling and fresh and sweet feeling, the freshness of the smoke is remarkably optimized, and the irritation is effectively reduced.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of tobacco, in particular to a tobacco flavoring filter rod, a tobacco binary flavoring filter rod and a preparation method and application thereof. BACKGROUND

[0002] With the development of social economy and the improvement of people's living quality, the demand of cigarette consumers for cigarette products has changed a lot, and thin cigarettes, low-tar, high-aroma and style-differentiated products have emerged in an endless stream. Improving the aroma and sensory comfort of cigarette products and style differentiation are the goals that each cigarette enterprise strives to achieve. As an important component of cigarettes, filter rods not only bear the functions of filtering smoke tar and reducing the intake of harmful ingredients, but also are endowed with the new mission of modifying, flavoring and improving the taste of smoke. Traditional cigarette filter rods are mainly made of cellulose acetate tow and other materials, and their core function is to filter harmful ingredients such as tar and nicotine in smoke, which has limited effect on the optimization and improvement of cigarette aroma, and is difficult to meet the current market demand for diversified and high-quality cigarette products. Therefore, developing tobacco filter rods with flavoring function has become one of the important directions of technological innovation in the tobacco industry. SUMMARY

[0003] Therefore, it is necessary to provide a tobacco flavoring filter rod, a tobacco binary flavoring filter rod and a preparation method and application thereof.

[0004] The first aspect of the present application provides a method for preparing a tobacco flavoring filter rod, comprising the following steps:

[0005] The tea fresh leaves are sequentially subjected to frying, fermentation and steam explosion treatment;

[0006] The tea fresh leaves subjected to steam explosion treatment are dried, crushed and screened to obtain solid flavoring;

[0007] The solid flavoring is mixed with tobacco cellulose acetate tow to prepare the tobacco flavoring filter rod.

[0008] In some embodiments, the steps of sequentially subjecting the tea fresh leaves to frying, fermentation and explosion treatment satisfy one or more of the following conditions:

[0009] The frying temperature is 200-300℃;

[0010] The fermentation time is 4-6 days;

[0011] The steam explosion treatment conditions include: explosion pressure of 0.8-1.4 MPa and explosion time of 10-30 s.

[0012] In some embodiments, the step of drying, pulverizing, and sieving the steam-explosion-treated fresh tea leaves to obtain solid flavorings satisfies one or more of the following conditions:

[0013] The drying conditions include: drying the steam-exploded tea leaves at 35℃~55℃ until the moisture content is 6%~12%;

[0014] The temperature during pulverization is less than or equal to 45°C;

[0015] The particle size of the solid fragrance is less than or equal to the pore size of a 30-80 mesh sieve.

[0016] In some embodiments, the step of mixing the solid flavoring with cellulose diacetate tow for tobacco includes uniformly adding the solid flavoring to the cellulose diacetate tow for tobacco on a cigarette filter rod forming machine to prepare the flavor-enhancing filter rod for tobacco.

[0017] Optionally, the mass ratio of the solid flavoring to the cellulose diacetate tow for tobacco is (4~16):100.

[0018] In some embodiments, the fresh tea leaves include one or more of medium-leaf, large-leaf, or extra-large-leaf tea varieties.

[0019] The second aspect of this application provides a tobacco flavoring filter rod, which is prepared using the method for preparing a tobacco flavoring filter rod described in the first aspect of this application.

[0020] In some embodiments, the circumferential dimension of the tobacco flavoring filter rod is 16.50 mm to 24.00 mm.

[0021] The third aspect of this application provides a binary composite flavoring filter rod for tobacco, which includes the flavoring filter rod for tobacco described in the second aspect of this application and a blank filter rod.

[0022] In some embodiments, the length of the binary composite flavoring filter rod for tobacco is 25mm to 35mm.

[0023] In some embodiments, the length of the tobacco flavoring filter rod in the binary composite flavoring filter rod is 10mm~15mm, and the length of the blank filter rod is 15mm~20mm.

[0024] In some embodiments, the circumference of the tobacco flavoring filter rod and the blank filter rod in the binary composite flavoring filter rod for tobacco is the same.

[0025] In some embodiments, the diacetate cellulose tow used in the tobacco flavoring filter rod and the blank filter rod are of the same specification.

[0026] The fourth aspect of this application provides the application of the tobacco flavoring filter rod described in the second aspect of this application or the tobacco binary composite flavoring filter rod described in the third aspect of this application in the preparation of cigarettes. The fifth aspect of this application provides a cigarette comprising the tobacco binary composite flavoring filter rod described in the third aspect of this application.

[0027] The tobacco flavoring filter rod and the binary composite flavoring filter rod provided in this application embodiment can significantly improve the smoking experience when applied to cigarettes. They not only impart rich floral, sweet fruity, spicy, woody, green, and cocoa aromas to the smoke, making the aroma rich, full, and layered; but also give the smoke a unique cooling and sweet sensation, significantly optimizing its freshness and effectively reducing irritation. Attached Figure Description

[0028] To more clearly illustrate the technical solutions in the embodiments and examples of this application, and to more completely understand this application and its beneficial effects, the accompanying drawings used in the description of the embodiments or examples will be briefly introduced below. Obviously, the drawings described below are merely some embodiments of this application. Those skilled in the art can obtain other drawings based on these drawings without any creative effort.

[0029] Figure 1 This is a schematic diagram of the structure of the binary composite flavoring filter rod for tobacco in Embodiment 1 of this application, where 1 is the flavoring filter rod and 2 is the blank filter rod;

[0030] Figure 2 This is a schematic diagram of the structure of the binary composite flavoring filter rod for tobacco in Embodiment 2 of this application, where 1 is the flavoring filter rod and 2 is the blank filter rod. Detailed Implementation

[0031] To facilitate understanding of this application, a more complete description will be provided below with reference to the accompanying drawings. Preferred embodiments of this application are shown in the drawings. However, this application can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of this application.

[0032] 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 this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0033] In this application, "optionally," "optionally," and "optional" mean that something is optional, that is, it means that it is selected from either "with" or "without." If there are multiple "optional" entries in a technical solution, unless otherwise specified, and there are no contradictions or mutual constraints, each "optional" entry shall be independent.

[0034] In this application, terms such as "preferred," "better," "more suitable," and "ideal" are merely used to describe implementation methods or embodiments that achieve better results, and should be understood not to limit the scope of protection of this application.

[0035] The terms “having,” “containing,” “comprising,” and “including” as used in this application are synonyms and are inclusive or open-ended, not excluding additional, uncited members or features. Members or features include, for example, materials or components, structures, elements, instruments, etc.; non-limiting examples of members or features include actions, conditions under which actions occur, timing, states, etc.

[0036] In this application, the technical features or solutions described in open-ended language include both closed-ended technical features or solutions consisting of the listed contents and open-ended technical features or solutions that include the listed contents.

[0037] In this application, if the unit of a data range is only followed by the right endpoint, it means that the units of the left and right endpoints are the same.

[0038] In this application, where the method flow involves multiple steps, unless otherwise explicitly stated herein, there is no strict order restriction on the execution of these steps; they can be executed in any order other than those described. Moreover, any step may include multiple sub-steps or multiple stages, which are not necessarily completed at the same time, but can be executed at different times, and their execution order is not necessarily sequential, but can be performed alternately or simultaneously with other steps or parts of the sub-steps or stages of other steps.

[0039] In this application, the exemplary descriptions such as "in some implementations (or embodiments)" and "in one implementation (or embodiment)" may cover, but are not limited to, the following meanings: these solutions can be combined with other solutions in a suitable manner to form new technical solutions.

[0040] In this application, the terms "first aspect," "second aspect," "third aspect," "fourth aspect," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance or quantity, nor should they be construed as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first," "second," "third," "fourth," etc., serve only as a non-exhaustive enumeration and should be understood not to constitute a closed limitation on quantity.

[0041] In this application, when numerical intervals (i.e., numerical ranges) are mentioned, unless otherwise specified, the distribution of selectable numerical values ​​within the numerical interval is considered continuous, and includes the two endpoints of the numerical interval (i.e., the minimum and maximum values), as well as every numerical value between these two endpoints. Unless otherwise specified, when a numerical interval refers only to integers within that numerical interval, it includes the two endpoint integers of the numerical range, as well as every integer between the two endpoints, which is equivalent to directly listing every integer. When multiple numerical ranges are provided to describe features or characteristics, these numerical ranges can be merged. In other words, unless otherwise specified, the numerical ranges disclosed herein should be understood to include any and all subranges included therein. The "numerical value" in the numerical interval can be any quantitative value, such as a number, percentage, ratio, etc. The term "numerical interval" can be broadly included to include numerical interval types such as percentage intervals, ratio intervals, and proportion intervals.

[0042] In this application, the terms "room temperature" or "normal temperature" generally refer to 4°C to 35°C, for example, 20°C ± 5°C. In some embodiments of this application, "room temperature" or "normal temperature" refers to 10°C to 30°C. In some embodiments of this application, "room temperature" or "normal temperature" refers to 20°C to 30°C.

[0043] As an important component of cigarettes, filter rods not only serve to filter tar and reduce the intake of harmful components, but have also been given the new mission of modifying, enhancing, and improving the flavor of cigarette smoke. Traditional cigarette filter rods are mostly made of cellulose diacetate tow and other similar materials, and their core function is concentrated on filtering harmful components such as tar and nicotine from the smoke. Their effect on optimizing and enhancing the aroma of cigarettes is limited, making it difficult to meet the current market demand for diversified and high-quality cigarette products.

[0044] Currently, various technologies have been explored to introduce natural plant components into filter rods for flavor enhancement or functionalization. For example, some studies have disclosed a three-component tobacco fiber paper filter rod with compound flavoring plants. This rod achieves efficient filtration of tar and nicotine by sandwiching a flavoring plant particle filter between two tobacco fiber paper filter cores, while also imparting a natural plant aroma to the smoke. However, this filter rod, primarily composed of paper fiber, while possessing good environmental friendliness and a natural texture, exhibits a relatively traditional aroma release mechanism, lacking an instantaneous aroma burst effect, and has limited capacity for carrying and controlling the release of aroma components.

[0045] Some studies have disclosed an aerosolized particle with a honeycomb structure that dissolves and foams rapidly upon contact with water, resulting in an instant aroma release. While this technology can quickly attract consumers, its particle structure relies on physical foaming, and there is still room for improvement in aroma persistence and harmony with the natural aroma of tobacco.

[0046] Other studies have presented functional spherical particles containing highly adsorbent, lightweight natural substances. These particles encapsulate natural powders in calcium alginate gel, exhibiting high adsorption capacity, lightweight properties, and water resistance, making them suitable for loading and sustained-release of fragrances in filter rods. However, the preparation process for these particles is complex, and controlling the molding rate and cost presents challenges. Furthermore, their aroma release depends on the disruption of the particle structure, making it difficult to achieve a synergistic release of multi-layered aromas.

[0047] Although existing technologies have made some progress in enhancing the aroma of filter rods, there are still problems such as insufficient aroma release, single aroma layers, insufficient coordination with tobacco aroma, and complex or high-cost preparation processes.

[0048] Based on this, the embodiments of this application at least provide a tobacco flavoring filter rod, a tobacco binary flavoring filter rod, a preparation method, and an application.

[0049] In a first aspect of this application, a method for preparing a flavoring filter rod for tobacco is provided, comprising the following steps:

[0050] S100: Fresh tea leaves are sequentially stir-fried, fermented, and steam-exploded.

[0051] S200: Dry, pulverize and sieve the fresh tea leaves after steam explosion treatment to obtain solid flavoring;

[0052] S300: Solid flavoring is mixed with cellulose diacetate tow for tobacco to prepare a flavoring filter rod for tobacco.

[0053] In some implementations, the fresh tea leaves include one or more of the medium-leaf, large-leaf, or extra-large-leaf tea varieties.

[0054] In this application, "fresh tea leaves" refers to fresh leaves and buds picked from tea trees that have not undergone any processing (such as fixation, rolling, fermentation, drying, etc.). "Medium leaves" refers to mature tea leaves with a leaf area between 20 and 40 square centimeters; "large leaves" refers to mature tea leaves with a leaf area between 40 and 60 square centimeters; and "extra-large leaves" refers to leaves with a leaf area greater than 60 square centimeters. It should be noted that the methods provided above are applicable and effective for teas from different regions and varieties, and are not limited by the geographical origin or specific variety of the tea.

[0055] In this application, "steam explosion treatment" refers to the use of high-temperature and high-pressure steam and the physical impact force generated by instantaneous depressurization to modify the structure of materials.

[0056] In some embodiments, the frying temperature in step S100 is 200°C to 300°C. Non-limitingly, the frying temperature can be, but is not limited to, 200°C, 220°C, 240°C, 260°C, 280°C, 300°C, or any value or range between two of the above.

[0057] It should be noted that stir-frying fresh tea leaves has the following effects: 1. Removing moisture: Fresh tea leaves typically have a high moisture content, approximately 75% to 85%. Stir-frying rapidly evaporates excess moisture at high temperatures, reducing the moisture content to around 5%, thus preventing mold and extending shelf life. 2. Inhibiting enzyme activity: Fresh tea leaves contain various enzymes, such as polyphenol oxidase. These enzymes catalyze the oxidation of polyphenols in tea leaves at low temperatures, leading to discoloration or spoilage. The high temperature during stir-frying kills enzyme activity, preserving the original aroma and greenness of the tea. 3. Promoting aroma formation: During stir-frying, the high temperature causes complex chemical reactions (such as the Maillard reaction) in amino acids, sugars, and other aromatic substances in the tea leaves, resulting in unique aromas, such as chestnut or floral / fruity notes. 4. Improving taste: Stir-frying reduces bitter substances in tea leaves, such as oxalic acid and certain proteins, while stimulating sweet components, such as soluble sugars and some amino acids, thereby optimizing the drinking experience.

[0058] In some embodiments, the fermentation time in step S100 is 4 to 6 days. Non-limitingly, the fermentation time can be, but is not limited to, 4 days, 5 days, 6 days, or any value or range between the above two. It should be noted that the purpose of fermenting the roasted tea leaves is: 1. To alter the internal quality of the tea leaves through microbial metabolism, where microorganisms decompose substances in the tea leaves that are originally insoluble in water (such as polyphenols and sugars), converting them into water-soluble components (such as water-soluble polysaccharides). 2. To reduce the amount of polyphenols in the tea leaves by approximately 40%-50% through microbial oxidation and enzymatic reactions, while simultaneously increasing catalase activity (by 24.8%-36%). 3. To accumulate more microbial active substances, forming a unique flavor.

[0059] In some embodiments, the conditions for steam explosion treatment in step S100 include: an explosion pressure of 0.8 MPa to 1.4 MPa and an explosion time of 10 s to 30 s. Non-limitingly, the explosion pressure can be, but is not limited to, 0.8 MPa, 1.0 MPa, 1.2 MPa, 1.4 MPa, or any value or range between two of the above. It should be noted that steam explosion treatment is a technique for pre-treating biomass using an explosion process implemented based on the principle of steam catapult. Its technical essence is: to instantaneously release the steam molecules that have penetrated into the plant tissue, converting the internal energy of the steam into mechanical energy and acting on the intercellular layers of the biomass tissue, thereby decomposing the raw material according to the intended purpose with less energy. Because it avoids the secondary pollution problem of chemical treatment and solves the problem of low efficiency in biological treatment, it is the most promising pre-treatment technology in the field of biomass conversion. Using steam explosion technology, while effectively removing certain impurities, makes the particle structure more porous, and the contained aroma components are more easily released.

[0060] In some embodiments, in step S200, the drying conditions include: drying the steam-explosion treated tea leaves at 35°C to 55°C until the moisture content is 6% to 12%. Non-limitingly, the drying temperature can be, but is not limited to, 35°C, 40°C, 45°C, 50°C, 55°C, or any value or range between two of the above; the moisture content of the dried tea leaves can be, but is not limited to, 6%, 8%, 10%, 12%, or any value or range between two of the above.

[0061] In some embodiments, in step S200, the tea leaves are pulverized using a low-temperature pulverizer, and the pulverization temperature is less than or equal to 45°C.

[0062] In some embodiments, in step S200, the particle size of the solid fragrance is selected from a sieve aperture of 30-80 mesh, that is, a sieve aperture greater than or equal to 80 mesh and less than or equal to 30 mesh. Non-limitingly, the particle size of the solid fragrance is less than or equal to any of the following sieve aperture sizes, or a range selected between any two of the following sieve aperture sizes: 30 mesh, 40 mesh, 50 mesh, 60 mesh, 70 mesh, or 80 mesh. It should be noted that controlling the particle size of the solid fragrance within a sieve aperture of 30-80 mesh not only ensures a good aroma diffusion rate in the filter rod but also avoids penetration loss through the fiber bundle.

[0063] In some embodiments, the components of the solid fragrance include ketones, acids, alkenes, esters, alcohols, aldehydes, nitrogen-containing compounds, and alkanes.

[0064] In some embodiments, the step of mixing the solid flavoring with the cellulose diacetate tow for tobacco in step S300 includes uniformly adding the solid flavoring to the cellulose diacetate tow for tobacco on a cigarette filter rod forming machine to prepare a flavoring filter rod for tobacco.

[0065] In some embodiments, the cellulose diacetate tow for tobacco includes one or more of 7.5Y16000(d), 4.8Y22000(d), and 3.8Y34000(d).

[0066] In some embodiments, in step S300, the mass ratio of solid flavoring to cellulose diacetate tow for tobacco is (4~16):100. Non-limitingly, the mass ratio of solid flavoring to cellulose diacetate tow for tobacco can be, but is not limited to, 4:100, 6:100, 8:100, 10:100, 12:100, 14:100, 16:100, or any ratio or range between two of the above.

[0067] In a second aspect of this application, a tobacco flavoring filter rod is provided, which is prepared by the method described above for preparing a tobacco flavoring filter rod.

[0068] In some embodiments, the circumferential dimension of the flavoring filter rod is 16.50 mm to 24.00 mm. Non-limitingly, the circumferential dimension of the flavoring filter rod can be, but is not limited to, 16.50 mm, 17.00 mm, 18.00 mm, 19.00 mm, 20.00 mm, 21.00 mm, 22.00 mm, 23.00 mm, 24.00 mm, or any value or range between two of the above.

[0069] In a third aspect of this application, a binary composite flavoring filter rod for tobacco is provided, comprising the aforementioned flavoring filter rod for tobacco and a blank filter rod.

[0070] In some embodiments, the length of the binary composite flavoring filter rod for tobacco is 20mm to 35mm. Non-limitingly, the length of the binary composite flavoring filter rod for tobacco can be, but is not limited to, 20mm, 25mm, 30mm, 35mm, or any value or range between two of the above.

[0071] In some embodiments, the length of the flavoring filter rod in the binary composite flavoring filter rod is 10mm to 15mm, and the length of the blank filter rod is 10mm to 20mm. Non-limitingly, the length of the flavoring filter rod can be, but is not limited to, 10mm, 11mm, 12mm, 13mm, 14mm, 15mm, or any value or range between two of the above; the length of the blank filter rod can be, but is not limited to, 10mm, 11mm, 12mm, 13mm, 14mm, 15mm, 16mm, 17mm, 18mm, 19mm, 20mm, or any value or range between two of the above.

[0072] In some embodiments, the circumference of the tobacco flavoring filter rod and the blank filter rod in the binary composite flavoring filter rod is the same (see reference). Figure 1 At this point, it is ensured that the aroma-enhancing filter rod and the blank filter rod segment can be perfectly aligned during the compounding process, thus guaranteeing the overall structural stability, appearance consistency, and uniformity of the filter rod's suction resistance.

[0073] In some embodiments, the cellulose diacetate tow used in the tobacco flavoring filter and the blank filter are of the same specification. It should be noted that "same specification" means that the technical parameters of the cellulose diacetate tow used in the tobacco flavoring filter and the blank filter are completely identical, such as monofilament linear density, tow line density, and monofilament cross-sectional shape. For example, cellulose diacetate tow from the same raw material source can be used.

[0074] In some embodiments, the cellulose diacetate tow used in the tobacco flavoring filter rod and the blank filter rod are made of the same raw material.

[0075] In a fourth aspect of this application, the application of the above-described flavoring filter rod for tobacco or the above-described binary composite flavoring filter rod for tobacco in the preparation of cigarettes is provided.

[0076] In some embodiments, the application includes joining and rolling a tobacco flavoring filter rod or a binary composite flavoring filter rod with tobacco segments. In a fifth aspect of this application, a cigarette is provided that includes the aforementioned binary composite flavoring filter rod.

[0077] The following are some examples.

[0078] The embodiments of this application will be described in detail below with reference to examples. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of this application. For experimental methods in the following embodiments where conditions are not specified, reference should be made to the guidelines given in this application, or to experimental manuals or conventional conditions in the art, or to the conditions recommended by the manufacturer, or to experimental methods known in the art.

[0079] In the following examples, the measurement parameters of the raw material components may have slight deviations within the weighing accuracy range unless otherwise specified. Temperature and time parameters are subject to acceptable deviations due to instrument testing accuracy or operational precision.

[0080] Example 1

[0081] 1. Fresh tea leaves of the large-leaf variety (leaf area between 40 and 60 square centimeters) are stir-fried at 240℃ and then fermented in a sterile barrel for 5 days to obtain the desired tea leaves. After rinsing in water, the tea leaves are put into a steam explosion device for steam explosion treatment. The explosion pressure is 1.2 MPa and the explosion time is 20 seconds.

[0082] 2. Dry the tea leaves after the explosion treatment until the moisture content is 8%. Set the oven temperature to 45℃.

[0083] 3. After drying, the tea leaves are pulverized in a low-temperature pulverizer with a tea-carrying water cooling system, and then sieved to obtain 30-80 mesh particles. These particles are the prepared solid flavoring for tobacco. The temperature of the pulverizing chamber is below 45℃.

[0084] 4. The solid fragrance was incubated at 80℃ for 20 min, and then adsorbed by an extraction needle for 40 min before being analyzed by GC-MS. The aroma components are shown in Table 1-2.

[0085] Table 1 Aroma components of solid fragrance

[0086]

[0087] Among them, area / % is the percentage of the peak area of ​​various volatile compounds to the total peak area.

[0088] A total of 119 volatile components were detected in this solid flavoring agent. In terms of categories, alcohols were the most abundant, as they mostly have mild, floral, or fruity characteristics, making the overall aroma of cigarette smoke smoother and more harmonious. Esters were the second most abundant, as they typically have fresh, fruity, or floral aromas, making cigarette smoke more pleasant and comfortable.

[0089] Table 2 Characteristic aromas of solid fragrances

[0090]

[0091] Looking at individual components, there are 13 aroma components with a relative content greater than 2%, accounting for 76.28% of all substances. Only 6 components have a relative content greater than 5%, namely caffeine (14.21%), geraniol (13.09%), phenylethyl alcohol (8.87%), linalool (6.20%), (E)-linalool oxide (6.06%), and methyl salicylate (5.83%), totaling 54%, which are the characteristic aroma components of tea.

[0092] The highest content component is caffeine (14.2%). It has no obvious odor but a slightly bitter taste. In complex flavor systems, it can interact with sweet or sour components to balance the overall flavor, indirectly affecting the taste experience. In cigarette flavoring technology, caffeine is also used to enhance the 'cocoa aroma' or 'roasted aroma' characteristics in cigar-type cigarettes, giving the aroma a layered quality. An appropriate amount of caffeine can not only enhance the fullness of the smoke, increasing satisfaction and richness, but also enrich the aroma expression of cigarettes.

[0093] The second, third, and fourth most abundant components were geraniol (13.1%), phenylethyl alcohol (8.9%), and linalool (6.2%), respectively, all exhibiting a floral aroma. The first two alcohols presented a sweet and gentle rose fragrance. Linalool primarily presented a fresh woody aroma, blending the fresh aroma of green tea and lily of the valley, making it a characteristic component of tea fragrance. The fifth most abundant component was (E)-linalool oxide (6.1%), which may have been generated by the oxidation of free linalool during tea fermentation. It possessed a strong herbaceous aroma characteristic of tarragon leaves, accompanied by a slight camphor coolness and woody undertone. The main aroma characteristics were freshness and greenness. The sixth most abundant component, methyl salicylate (5.8%), primarily presented a cool, spicy, and slightly sweet fruity aroma reminiscent of holly leaves.

[0094] 5. The prepared solid flavoring is evenly added to the cellulose diacetate tow for tobacco on a cigarette filter rod forming machine to prepare a flavor-enhancing filter rod for tobacco. The amount of solid flavoring added is 10% of the weight of the tow, the circumference is 16.5 mm, and the cellulose diacetate tow for tobacco is 7.5 Y16000 (d).

[0095] 6. Similarly, in the molding of cigarette filter rods, blank filter rods of the same circumference without additives are prepared using cellulose diacetate tow of the same specification.

[0096] 7. The prepared aroma-enhancing filter rod and the blank filter rod are combined using a filter rod composite machine to obtain a binary composite aroma-enhancing filter rod for tobacco with a structure of 10mm+20mm. The filter rod is 30mm long, of which the aroma-enhancing filter rod is 10mm long (1) and the blank filter rod is 20mm long (2). Figure 1 As shown.

[0097] 8. The filter rod was used in cigarettes, and the sensory evaluation method for Chinese cigarette style (YC / T 497-2014) was applied. The results showed that the cigarette product has a mellow floral, sweet fruity, spicy, woody, green, and cocoa aroma, accompanied by a slight cooling sensation. This solid flavoring enriches the cigarette aroma and enhances the cool, sweet, and refreshing characteristics of the smoke. The results are shown in Table 3.

[0098] Table 3 Cigarette Evaluation Results

[0099]

[0100] Example 2

[0101] Fresh tea leaves of medium-leaf variety (leaf area 20-40 square centimeters) were stir-fried at 200℃ and then fermented in a sterile container for 5 days to obtain the desired tea. The leaves were then subjected to steam explosion treatment at 0.8 MPa for 30 seconds. The leaves were dried to a moisture content of 6.5%. Solid flavoring was obtained by sieving to a mesh size of 30-80. The solid flavoring added to the flavor-enhancing filter rod was 6% of the weight of the fiber bundle, with a circumference of 16.5 mm and a fiber bundle size of 7.5Y16000 (d). The blank filter rod also had a circumference of 16.5 mm and a fiber bundle size of 7.5Y16000 (d). The binary composite filter rod was 30 mm long, with a composite structure of 15 mm + 15 mm. The flavor-enhancing filter rod was 15 mm long, and the blank filter rod was 15 mm long. Figure 2 As shown in Table 4. Cigarette evaluation results: Compared with the control sample, the test sample showed varying degrees of increase in fruity, spicy, woody, green, floral, and cocoa aromas, with a richer and more complex aroma and a slightly cooling sensation (Table 4).

[0102] Table 4 Cigarette Evaluation Results

[0103]

[0104] Example 3

[0105] After roasting, the tea leaves were fermented in a sterile container for 5 days at 1.4 MPa for 15 seconds, followed by steam explosion treatment. They were then dried to a moisture content of 7%. Solid flavoring was obtained by sieving to a mesh size of 30-80. The solid flavoring added to the flavor-enhancing filter rod was 16% of the tow weight, with a circumference of 19.45 mm and a tow length of 4.8 Y 22000 (d). The blank filter rod also had a circumference of 19.45 mm and a tow length of 4.8 Y 22000 (d). The binary composite filter rod was 30 mm long with a composite structure of 10 mm + 20 mm. The flavor-enhancing filter rod was 10 mm long, and the blank filter rod was 20 mm long. Cigarette tasting results: Compared to the control sample, the experimental sample exhibited distinct fruity, spicy, woody, green, floral, and cocoa aromas. The aroma was fuller and richer, the smoke was more delicate and mellow, the irritation was slightly reduced, and there was a slight cooling sensation (Table 5).

[0106] Table 5 Cigarette Evaluation Results

[0107]

[0108] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0109] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims, and the specification and drawings can be used to interpret the content of the claims.

Claims

1. A method for preparing a tobacco flavoring filter rod, characterized in that, Includes the following steps: The fresh tea leaves are sequentially stir-fried, fermented, and steam-exploded. The fresh tea leaves treated with steam explosion are dried, crushed, and sieved to obtain solid spices; The solid flavoring is mixed with cellulose diacetate tow for tobacco to prepare the flavoring filter rod for tobacco.

2. The method for preparing a tobacco flavoring filter rod as described in claim 1, characterized in that, The steps of sequentially frying, fermenting, and popping fresh tea leaves must meet one or more of the following conditions: The frying temperature is 200℃~300℃; The fermentation time is 4 to 6 days; The conditions for the steam explosion treatment include: an explosion pressure of 0.8 MPa to 1.4 MPa and an explosion time of 10s to 30s.

3. The method for preparing a tobacco flavoring filter rod as described in claim 1, characterized in that, The steps of drying, pulverizing, and sieving fresh tea leaves after steam explosion treatment to obtain solid flavorings satisfy one or more of the following conditions: The drying conditions include: drying the steam-exploded tea leaves at 35℃~55℃ until the moisture content is 6%~12%; The temperature during pulverization is less than or equal to 45°C; The particle size of the solid fragrance is in the range of 30-80 mesh sieve aperture.

4. The method for preparing a tobacco flavoring filter rod as described in claim 1, characterized in that, The step of mixing the solid flavoring with cellulose diacetate tow for tobacco includes uniformly adding the solid flavoring to the cellulose diacetate tow for tobacco on a cigarette filter rod forming machine to prepare the flavor-enhancing filter rod for tobacco. Optionally, the mass ratio of the solid flavoring to the cellulose diacetate tow for tobacco is (4~16):

100.

5. The method for preparing a tobacco flavoring filter rod according to any one of claims 1 to 4, characterized in that, The fresh tea leaves include one or more of the medium-leaf, large-leaf, or extra-large-leaf tea varieties.

6. A flavoring filter rod for tobacco, characterized in that, It is prepared by the method for preparing tobacco flavoring filter rods as described in any one of claims 1 to 5; Optionally, the circumferential dimension of the flavoring filter rod for tobacco is 16.5mm to 24.0mm.

7. A binary composite flavor-enhancing filter rod for tobacco, characterized in that, It includes the tobacco flavoring filter rod and the blank filter rod as described in claim 6.

8. The binary composite flavoring filter rod for tobacco as described in claim 7, characterized in that, One or more of the following conditions must be met: The length of the binary composite flavor-enhancing filter rod for tobacco is 20mm~35mm; The length of the tobacco flavoring filter rod in the binary composite flavoring filter rod is 10mm~15mm, and the length of the blank filter rod is 10mm~20mm; The circumference of the tobacco flavoring filter rod and the blank filter rod are the same in the binary composite flavoring filter rod for tobacco. The diacetate cellulose tow used in the binary composite flavoring filter rod for tobacco is of the same specification as that used in the blank filter rod.

9. The application of the tobacco flavoring filter rod as described in claim 6 or the binary composite flavoring filter rod as described in claim 7 or 8 in the preparation of cigarettes.

10. A cigarette, characterized in that, The cigarette includes the binary composite flavoring filter rod for tobacco as described in claim 7 or 8.

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