Preparation method of granular essence, granular essence and cigarette

Abstract

The invention discloses a preparation method of granular essence, the granular essence and a cigarette, the method comprises the following steps: S1, preparing a spherical structure wall material with adsorption and slow release functions, the particle size of the spherical structure wall material is 0.35-4.5 mm, and the material comprises an organic polymer or an inorganic porous material; s2, stirring the wall material at the speed of 100-200 revolutions per minute, and spraying liquid essence from the distance of 10-15 centimeters by using a micro sprayer to adsorb the liquid essence. The organic polymer wall material can be synthesized by a staged polymerization process: mixing a hydrophilic polymer base material with an olefinic unsaturated monomer and the like, firstly polymerizing to form seed microspheres, then adding a chain transfer agent for continuous polymerization, and inducing phase separation to form porous microspheres. And the loading capacity of the essence can be controlled to be 30-70% of the mass of the wall material. The method is simple in process and uniform in loading. The obtained granular essence can be added into a filter tip section / cooling section of a traditional cigarette or a non-combustion heating cigarette, gradual slow release of aroma is realized, and the effects of aroma enhancement and moisture retention are achieved.

Description

Technical Field

[0001] This application relates to the field of granular flavoring technology, and more particularly to a method for preparing granular flavoring, granular flavoring, and cigarettes. Background Technology

[0002] Tobacco flavoring is a key technology for enhancing the sensory quality and enriching the product style of cigarettes. By adding flavorings and fragrances to cigarette filters, additional aromas can be provided to the smoke without participating in combustion, improving the taste and reducing irritation, which has become a hot topic of research in the industry.

[0003] To achieve flavoring in filter tips, various technical approaches have been developed in this field, mainly including burst beads, microcapsules, and particle adsorption, but each has its own limitations: Bean burst technology: This technology releases fragrance instantly by breaking a capsule containing liquid flavoring. Its disadvantages are: the fragrance release is uncontrollable, with a strong initial aroma followed by a weaker one, resulting in an uneven vaping experience; the broken capsule can easily cause the filter's physical structure to collapse; and the lipid solvents in the contents may result in an oily taste (see comparative document CN201910120587.2).

[0004] Microencapsulation / composite particle technology aims to achieve sustained release by encapsulating fragrances within wall materials. However, existing production processes are typically complex. For example, they require high-speed shear emulsification and high-pressure homogenization of the fragrance and wall material solution (containing modified starch, casein, cyclodextrin, etc.), followed by mixing the resulting emulsion with a large amount of fillers (such as lactose and microcrystalline cellulose), and then extrusion, spheronization, and drying to form the final product (see prior art CN201911348567.7). This multi-step process is not only lengthy and energy-intensive, but also susceptible to loss or deterioration of heat-sensitive fragrances due to heat or mechanical shearing during emulsification, homogenization, and subsequent drying, affecting the final aroma quality.

[0005] Porous material adsorption particle technology: This technology utilizes the adsorption properties of porous minerals such as attapulgite and porous quartz powder to load fragrances. However, these natural mineral materials may contain impurities or inherent odors, interfering with the pure expression of the loaded fragrance. Furthermore, the bond between the fragrance and these materials is often not strong enough, leading to easy evaporation and loss of aroma during storage and transportation, resulting in poor fragrance stability (see prior art documents CN202011623755.9, CN201810886849.1). In addition, some methods still require high-temperature calcination to create pores or the use of organic solvents for loading, making the process less environmentally friendly and less gentle.

[0006] Other fragrance carriers include those made by extruding fragrances and resins, but due to the dense structure of the resin, the fragrance is difficult to release effectively (see reference document CN201210260854.4); while fragrance threads and sachets have the problem of releasing fragrance too quickly and having poor persistence.

[0007] In summary, the core technical challenge of existing filter flavoring technologies lies in the following: To achieve stable flavor loading and sustained-release effects, complex preparation processes (such as emulsification, homogenization, spheroidization, and high-temperature treatment) are often necessary. This, in turn, increases production costs and energy consumption, and damages the activity and quality of flavorings, especially heat-sensitive flavorings. Furthermore, many carrier materials themselves, or their complex formulations, may negatively impact the pure taste of cigarettes.

[0008] Therefore, there is an urgent need in this field to develop a method for preparing flavoring materials that is simple to prepare and can take into account both flavor and sustained-release effect. Summary of the Invention

[0009] The purpose of this invention is to overcome the shortcomings of the prior art and provide a technology for preparing flavoring materials that is simple in preparation process and can take into account both flavor and sustained-release effect.

[0010] The objective of this invention is achieved through the following technical solution: According to one aspect of the present invention, a method for preparing granular flavoring is provided, comprising the following steps: A method for preparing granular flavoring includes the following steps: S1. Fabricate a spherical wall material with adsorption and slow-release function; wherein the particle size of the wall material is 0.35 mm to 4.5 mm; the material of the wall material in step S1 includes organic polymer materials or inorganic porous materials. S2. Place the wall material in a mixing container and stir at a speed of 100 to 200 rpm. At the same time, use a micro sprayer to spray the liquid fragrance from a distance of 10 to 15 cm onto the surface of the wall material so that the fragrance can be absorbed by the wall material.

[0011] Specifically, inorganic porous materials include silica, or Organic polymer materials include oligosaccharides, macroporous adsorption resins, or polymerizable and modifiable hydrophilic polymer substrates.

[0012] More specifically, when the wall material is silicon dioxide, step S1 includes: providing tetraethyl orthosilicate as a silicon source, and carrying out a hydrolysis-condensation reaction in the presence of an alcohol-water mixed solvent and an ammonia catalyst to prepare silicon dioxide microspheres; Specifically, the process includes the following steps: mixing an alcohol solvent, water, and an ammonia catalyst, and stirring at a constant temperature to form a homogeneous system; adding tetraethyl orthosilicate to the reaction system, and carrying out a hydrolysis-condensation reaction at a constant temperature and with continuous stirring to form silica microspheres; centrifuging, washing, and drying the reaction product to obtain silica wall material.

[0013] In another specific case, when the wall material is a macroporous adsorption resin, step S1 includes: Macroporous adsorption resin microspheres are prepared by suspension polymerization of an oil phase containing styrene monomer, divinylbenzene crosslinking agent, pore-forming agent, and initiator in an aqueous phase containing a dispersant. Specifically, the process includes the following steps: the oil phase contains styrene monomer, divinylbenzene crosslinking agent, pore-forming agent, and oil-soluble initiator; the aqueous phase contains water and dispersant; the oil phase is added to a preheated aqueous phase, and an oil droplet suspension system is formed under low-speed stirring, followed by a programmed temperature-increasing suspension polymerization reaction; the polymerization product is sieved and washed to remove the dispersant, then subjected to Soxhlet extraction to remove the pore-forming agent, and finally dried to obtain the macroporous adsorption resin wall material.

[0014] In another specific case, when the wall material is a polymerizable and modifiable hydrophilic polymer substrate, step S1 specifically includes the following steps: S11. Polymerization system configuration: Mix the polymerizable hydrophilic polymer substrate, olefinic unsaturated monomer, initiator and solvent to form a homogeneous reaction solution; S12, First-stage polymerization: Polymerization reaction is carried out on the reaction solution to form seed microspheres; S13, Second stage polymerization: A macromolecular chain transfer agent is added to the reaction solution polymerized in step S12, and the polymerization reaction continues. The phase separation is induced by the difference in components to form porous microspheres with nanoscale pore structure.

[0015] More specifically, the hydrophilic polymeric matrix includes modified starch and / or modified cyclodextrin, and / or Unsaturated olefin monomers include acrylates, and / or Initiators include azobisisobutyronitrile (AIBN), and / or Solvents include water-ethanol mixtures.

[0016] In step S2, the total amount of liquid fragrance sprayed is controlled to make the fragrance load reach 30% to 70% of the wall material mass.

[0017] Furthermore, liquid flavorings include fruit flavorings and / or non-fruit flavorings; Fruit flavorings include at least one of the following: blueberry, strawberry, watermelon, apple, pear, lime, peach, passion fruit, lemon, kiwi, orange, cherry, lychee, pineapple, grapefruit, banana, tangerine, grape, mango, and cantaloupe flavorings; non-fruit flavorings include at least one of the following: nut, mint, yogurt, coffee, clove, star anise, and rose flavorings.

[0018] According to another aspect of the present invention, a granular fragrance is provided, which is prepared by the above-described method for preparing a granular fragrance.

[0019] According to another aspect of the present invention, a combustion-heated cigarette is provided, comprising a filter tip containing the aforementioned granular flavoring in an amount of 0.01-0.2g.

[0020] According to another aspect of the present invention, a non-combustion heated cigarette is provided, comprising a filter section, a cooling section and a smoke-generating section connected in sequence, wherein the filter section or the cooling section contains the aforementioned granular flavoring in an amount of 0.01-0.2g.

[0021] Specifically, the cooling section has a built-in PLA membrane.

[0022] Another specific feature is that one end of the smoke-generating section is also equipped with an acetate filter.

[0023] The beneficial effects achieved by this invention are as follows: 1. Flavor Diversity and Release Stability: Applying the granular flavoring prepared by the method of this invention to the filter rod or cooling section of heated cigarettes can impart a variety of characteristic flavors such as fruit, floral, nutty, and vanilla, effectively enriching the taste layers of heated cigarettes. Compared with conventional flavor capsules, this granular flavoring can achieve more stable and uniform aroma release, providing a reliable and controllable technical means for adding flavor to heated cigarettes.

[0024] 2. Slow-release aroma enhancement and moisturizing function: Under the negative pressure of inhalation, the flavoring loaded in the granules can be desorbed and gradually released with each puff, and the aroma concentration gradually increases with the inhalation process. This slow-release mechanism not only significantly improves the quality and quantity of the smoke aroma, but also plays a good moisturizing role during the release process, improving the dryness of the smoke and achieving the dual effect of aroma enhancement and moisturizing.

[0025] 3. Low Additive Efficiency and Harmony: Experiments show that introducing the particulate flavoring of this invention at an addition amount of only 8‰ of the total mass of tobacco products can achieve good harmony with the original tobacco aroma of heated cigarettes, enhancing the richness of the aroma while effectively reducing the irritation of the smoke and the residual tar. This technology combines high efficiency and harmony, demonstrating good application potential in both heated and non-heated cigarette combustion. Attached Figure Description

[0026] To more clearly illustrate the technical solutions in the embodiments of this application, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0027] Figure 1 This is an illustrative flow diagram of a method for preparing granular flavoring according to an embodiment of this application. Figure 1 ; Figure 2This is an illustrative flow diagram of a method for preparing granular flavoring according to an embodiment of this application. Figure 2 ; Figure 3 This is a schematic diagram of the structure of a combustion-heated cigarette according to an embodiment of this application; Figure 4 This is a schematic diagram of the structure of a non-combustion heated cigarette according to an embodiment of this application. Figure 1 ; Figure 5 This is a schematic diagram of the structure of a non-combustion heated cigarette according to an embodiment of this application. Figure 2 ; in, Figures 3 to 5 This includes: 1. Filter tip; 11. Granular flavoring; 2. Cigarette tobacco; 3. Filter tip section; 31. Granular flavoring; 4. Cooling section; 41. Central control section; 411. PLA membrane; 42. First hollow filter; 43. Second hollow filter; 5. Smoke-generating section; 6. Acetate fiber filter. Detailed Implementation

[0028] To make the objectives, technical solutions, and advantages of this application clearer, the technical solutions of this application will be clearly and completely described below with reference to the accompanying drawings in the embodiments of this application. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. Based on the embodiments in this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0029] Example 1: Preparation method of granular flavoring This embodiment provides a method for preparing granular flavoring, such as... Figure 1 As shown, the method includes the following steps: S1. Fabricating a spherical wall material with adsorption and sustained-release function; wherein the particle size of the wall material is 0.35 mm to 4.5 mm; the material used to fabricate the wall material includes organic polymer materials; S2. Place the wall material in a mixing container and stir it at a speed of 100 to 200 rpm. At the same time, use a micro sprayer to spray liquid fragrance from a distance of 10 to 15 cm onto the surface of the wall material so that the fragrance can be absorbed by the wall material.

[0030] The following describes the specific operations to implement steps S1 and S2 above.

[0031] 1. Preparation of wall material (corresponding to step S1) In this embodiment, step S1 is specifically completed through the following sub-steps to prepare the organic polymer wall material: When the wall material is a polymerizable hydrophilic polymer substrate, porous microspheres with nanoscale pores are prepared by using the polymerizable hydrophilic polymer substrate and olefinic unsaturated monomers as raw materials through a two-stage polymerization reaction involving seed formation and chain transfer agent-induced phase separation. In this embodiment, a polymerizable hydrophilic polymer substrate is selected as the raw material, specifically hydroxypropyl-modified glutinous rice starch. The preparation process is as follows: Figure 2 As shown, it specifically includes: (1) Preparation of the polymerization system (corresponding to step S11): Weigh 100 parts by weight of hydroxypropyl modified glutinous rice starch, and add it together with 150 parts by weight of butyl acrylate (as an olefinic unsaturated monomer) and 2 parts by weight of azobisisobutyronitrile (as an initiator) into a water-ethanol mixed solvent composed of 300 parts by weight of deionized water and 100 parts by weight of ethanol. Under a water bath at 60°C and mechanical stirring, the components are fully dissolved and dispersed to form a homogeneous reaction solution.

[0032] (2) First stage polymerization (corresponding to step S12): The above reaction solution is transferred into a reactor equipped with a reflux condenser. Under nitrogen protection, the temperature is raised to 75°C and maintained at a constant temperature. The mixture is stirred continuously at 300 rpm for 4 hours. This stage of the reaction mainly forms seed microspheres with a concentrated particle size distribution.

[0033] (3) Second-stage polymerization (corresponding to step S13): Slowly add 5 parts by weight of terminal mercapto polyethylene glycol (as a macromolecular chain transfer agent) to the reaction solution after the first-stage polymerization. After the addition is complete, maintain the reaction temperature at 75°C and continue the polymerization reaction for 8 hours. During this process, the introduction of the macromolecular chain transfer agent regulates the growth of polymer chains and phase separation behavior, and induces phase separation by utilizing the difference in components, ultimately forming porous microspheres with nanoscale pore structures inside and spherical appearance.

[0034] (4) Post-processing and screening: After the reaction is complete, the product is centrifuged and washed three times alternately with deionized water and ethanol. It is then dried to constant weight in a vacuum oven at 50°C to obtain a white, lightweight wall material powder. The powder is screened using a standard sieve to collect particles with a diameter of 0.35 mm to 4.5 mm, which are then placed in a dry and clean container for later use. This completes the wall material preparation described in step S1 of claim 1.

[0035] In other embodiments, the wall material is silicon dioxide. In this case, tetraethyl orthosilicate is used as the silicon source, and a hydrolysis-condensation reaction is carried out in the presence of an alcohol-water mixed solvent and an ammonia catalyst to prepare silicon dioxide microspheres. Specifically, the following steps are included: (1) Preparation of reaction system: Mix alcohol solvent, water and ammonia catalyst, and stir at constant temperature to form a homogeneous system; Add 150 mL of anhydrous ethanol, 10 mL of deionized water, and 3 mL of concentrated ammonia solution sequentially to a three-necked flask. Place the flask in a constant temperature water bath at 25-30°C, and install a condenser and stirrer. Turn on the stirrer and allow the mixture to equilibrate at the set temperature for 15-20 minutes to obtain a homogeneous and stable system.

[0036] (2) Silica source hydrolysis and condensation: Tetraethyl orthosilicate is added to the reaction system, and a hydrolysis and condensation reaction is carried out under constant temperature and continuous stirring to form silica microspheres; specifically including: Silicon source addition and reaction initiation: Measure 4 mL of tetraethyl orthosilicate (TEOS) and quickly pour it into the mixed solution from step 1. Immediately start timing and maintain a constant temperature and constant stirring speed of 300-400 rpm. The solution gradually changes from clear to milky white, indicating that SiO2 microspheres have begun to nucleate and grow.

[0037] Reaction process control and termination: Allow the reaction to continue for 2-4 hours. When using the seed growth method, first prepare small-sized monodisperse microspheres as seeds, disperse them in freshly prepared reaction solution, and then add TEOS again to allow SiO2 to be uniformly deposited on the seed surface for growth; this process can be repeated. After the reaction is basically completed, stop heating and stirring, and allow it to cool naturally to room temperature.

[0038] (3) Post-processing: The reaction product is centrifuged, washed and dried to obtain the silica wall material.

[0039] (a) Centrifugation and washing: Transfer the reaction solution to a centrifuge tube and centrifuge, discarding the supernatant; redisperse the precipitate with anhydrous ethanol or deionized water, and centrifuge again; repeat this washing process 3-4 times.

[0040] (b) Drying: Transfer the washed white precipitate to a petri dish and dry it in an oven at 60-80°C for 6-12 hours to obtain dry white powdery monodisperse SiO2 microspheres.

[0041] In other embodiments, the wall material is a macroporous adsorption resin, in which case step S1 includes: Macroporous adsorption resin microspheres are prepared by suspension polymerization of an oil phase containing styrene monomer, divinylbenzene crosslinking agent, pore-forming agent, and initiator in an aqueous phase containing a dispersant. The specific steps include: (1) Preparation of oil and aqueous phases: The oil phase contains styrene monomer, divinylbenzene crosslinking agent, pore-forming agent and oil-soluble initiator; the aqueous phase contains water and dispersant: Oil phase preparation: Weigh 80 parts by weight of styrene, 20 parts by weight of divinylbenzene, 40 parts by weight of toluene, 60 parts by weight of isooctane and 1 part by weight of benzoyl peroxide, mix them evenly to form the oil phase.

[0042] Aqueous phase preparation and preheating: Measure 300 parts by weight of deionized water, add 100 parts by weight of 0.5% hydroxyethyl cellulose solution and 0.1% sodium dodecyl sulfate as an auxiliary dispersant to form the aqueous phase. Heat the aqueous phase to 40-45°C and pre-stir at low speed to ensure complete dissolution of the dispersant and homogeneity of the system.

[0043] (2) Suspension dispersion and polymerization: The oil phase is added to the preheated aqueous phase, and an oil droplet suspension system is formed under low-speed stirring. Then, a temperature-programmed suspension polymerization reaction is carried out; specifically including: Suspension dispersion and droplet maturation: Slowly pour the oil phase into the preheated aqueous phase. Start stirring and slowly adjust the speed to 80-120 rpm to allow the oil phase to form droplets. Maintain this low-speed stirring at 45°C for 30-60 minutes to allow the droplets to collide and coalesce to achieve uniform size, forming a stable milky white large droplet suspension system.

[0044] Programmed heating polymerization: (a) Purge the system with nitrogen for protection for 20 minutes.

[0045] (b) Slowly increase the temperature to 70°C at a rate of 1°C / min, and then polymerize at this temperature for 8-10 hours.

[0046] (c) The temperature was then raised to 85°C, and the reaction continued for 2 hours to ensure complete polymerization. The stirring speed was kept absolutely constant throughout the polymerization process.

[0047] (3) Post-processing: The polymerization product is sieved and washed to remove the dispersant, then subjected to Soxhlet extraction to remove the pore-forming agent, and finally dried to obtain the macroporous adsorption resin wall material, specifically including: (a) Washing and sieving: After the reaction is completed and cooled, resin beads of the target particle size are wet-sieved with a sieve and the surface dispersant is removed by repeated washing with hot water.

[0048] (b) Extraction of pore-forming agent: Use ethanol or acetone to continuously extract the resin beads in a Soxhlet extractor for 24-48 hours until the extract is colorless and transparent.

[0049] (c) Drying: The resin beads are placed in a vacuum oven at 60°C and dried to constant weight to obtain macroporous adsorption resin white beads.

[0050] 2. Fragrance loading (corresponding to step S2) (1) Preparation of flavoring: Select liquid flavoring. In this embodiment, blueberry flavoring is used as an example. It is in liquid state and has no obvious impurities.

[0051] (2) Spray Adsorption Loading: Weigh 100 grams of the pretreated wall material particles and place them in a mixing container. Turn on the mechanical stirrer and set the speed to 150 rpm (adjustable within the range of 100-200 rpm). At the same time, use a micro-sprayer to extract blueberry flavoring, aim the nozzle at the top of the stirred wall material particles, and spray evenly at a distance of about 12 cm (adjustable within the range of 10-15 cm). Control the total amount of flavoring sprayed by real-time weighing or volume measurement so that the final flavoring load reaches 50% of the wall material mass (in actual applications, it can be controlled within the range of 30%-70%).

[0052] (3) Post-processing and finished product: After the fragrance is sprayed, continue stirring for 5 minutes to allow the fragrance to fully diffuse and be absorbed by the wall material. After stopping stirring, observe the obtained granular fragrance. It should be loose, without lumps, and without free liquid on the surface, indicating that the preparation is complete. Thus, the fragrance loading process described in step S2 of claim 1 is completed, and the final granular fragrance product is obtained.

[0053] The beneficial effects of the method for preparing granular flavoring according to this application are as follows: (1) Simplified process, which is conducive to the protection of fragrance: This method adopts the "micro-spray adsorption under low speed stirring" process, which avoids the complicated emulsification, homogenization, high pressure spheroidization and high temperature drying steps required by existing microcapsule technology. This mild process can minimize the damage and loss of heat-sensitive fragrances and is more suitable for industrial production.

[0054] (2) Uniform and controllable load: By limiting the stirring speed (100-200 rpm) and spray distance (10-15 cm), it is ensured that the atomized fragrance can fully and uniformly contact the surface of the wall material particles. By controlling the total amount of spray, the fragrance load can be precisely controlled within the expected range of 30%-70%, ensuring the consistency between product batches.

[0055] (3) Wide applicability of the carrier: The method is specifically designed for micron-sized spherical wall materials prepared by polymerization modification. These wall materials are made of modified starch, cyclodextrin and other materials, and have abundant micropores and high adsorption capacity. They can effectively accommodate and load a variety of water-soluble or oil-soluble fruit and non-fruit flavors, and have strong universality.

[0056] Example 2: Application in combustion-heated cigarette filters In this embodiment, the granular flavoring prepared in Example 1 is applied to the filter tip of a cigarette heated by combustion.

[0057] (1) Sample preparation: Control group: Prepare a cigarette that is heated by combustion, and add 0.2 grams of commercially available blueberry bursting flavoring to its filter (as a control).

[0058] Experimental group: such as Figure 2 As shown, a cigarette is prepared by adding 0.4 g of granular flavoring 11, which is prepared by the method of Example 1 and loaded with the same blueberry flavoring, to its filter 1.

[0059] (2) Experimental test: Sensory evaluation and comparison of the two groups of samples.

[0060] The sensory quality index scoring scale is shown in Table 1.

[0061]

[0062] Table 1. Sensory Quality Index Scoring Scale (3) Sensory quality evaluation requirements: ① Before conducting sensory evaluations, evaluators should not eat spicy or other irritating foods, nor should they drink alcohol.

[0063] ② Ensure that the person being evaluated is in good physical condition, and that the evaluation environment is quiet, well-ventilated, odorless, and undisturbed.

[0064] ③ The ignition source generally requires a butane lighter or an alcohol lamp. Alternatively, wax-free and odorless matches can be used as the ignition source.

[0065] ④ Before evaluation, use standard samples to calibrate and unify the evaluation criteria of the evaluators.

[0066] ⑤ The evaluation method is the local loop method.

[0067] ⑥ During the sensory evaluation process, mild fruits or mineral water can be used to regulate and cleanse the oral cavity.

[0068] ⑦ Pause for at least 5 minutes between different inhalation tasks to allow the mouth and nasal cavity to rest and ensure their sensitivity.

[0069] ⑧ If you feel unwell or experience sensory dysfunction during the evaluation process, you should withdraw from the evaluation.

[0070] ⑨ The organizers of the sensory evaluation meeting prepare samples, standard samples, and "Sensory Evaluation Forms" for the sensory evaluators. The evaluators record data and fill in their evaluation opinions according to the requirements of the evaluation form. The scale value is recorded in the scale value column, which is divided into five levels with a gradient of 0.5.

[0071] ⑩ When evaluating the sustained-release effect, aroma quantity, and taste, if the characteristics of the sample exceed the indicators given in the table, describe the sustained-release effect and taste characteristics in other columns and record the scale value.

[0072] ⑪ The overall evaluation of the samples shall be described by the group leader after organizing a discussion based on the statistical results.

[0073] ⑫ Samples with serious quality defects will not be evaluated, including: obvious odor or mold; flameout upon combustion.

[0074] (4) Evaluation results: As shown in Table 2, compared with the control group, the granular flavoring in the experimental group had a better aroma release effect and a higher total score; this indicates that the aroma release effect of the granular flavoring is better than that of the popping bead flavoring.

[0075]

[0076] Table 2 Sensory Quality Evaluation Score Table The results showed that the experimental group was significantly better than the control group in terms of sustained-release effect and total score (experimental group total score 29.5 points vs. control group 25.0 points). This not only achieved a gradual sustained release, improving the smoking experience, but also, compared to the control group (flavor capsule), the addition of the granular flavoring of this invention (0.4g) to the heated cigarette filter resulted in a higher total score (29.5 points) in sensory evaluation, especially excelling in the "sustainable release effect" index. This indicates that the granular flavoring can achieve a gradual, even release of aroma during smoking, avoiding the uneven taste caused by the instantaneous release of flavor capsules.

[0077] In addition, the granular flavoring of the present invention has better aroma slow-release performance and coordination in the combustion and heating of cigarettes. The cigarettes with the granules of the present invention have good performance in terms of "aroma quantity" and "aftertaste", indicating that the released aroma can be well coordinated with the natural aroma of tobacco, improve the overall richness and comfort of the smoke, and reduce residual off-flavors or discomfort.

[0078] Example 3: Application in non-combustion heated cigarettes In this embodiment, the granular flavoring 31 prepared in Example 1 is applied to the filter segment 3 of a non-combustion heated cigarette.

[0079] (1) Cigarette structure: such as Figure 3 As shown, the non-combustion heated cigarette includes a filter section 3, a cooling section 4, and a smoke-generating section 5 connected in sequence.

[0080] The cooling section 4 includes a central control section 41 and a first hollow filter 42 connected in sequence. The central control section 41 is mainly filled with a porous cooling material made of PLA membrane, which is used to reduce the temperature of the flue gas generated from the smoke generation section.

[0081] In some embodiments, such as Figure 4 As shown, the non-combustion heated cigarette includes a filter section 3, a cooling section 4, a smoke-generating section 5, and an acetate filter 6 connected in sequence.

[0082] The cellulose acetate filter 6 is located at the very end of the cigarette (i.e., the end closest to the puff), and is made of cellulose acetate filaments. It plays a supporting and shaping role: providing the necessary physical support and a neat appearance for the cigarette.

[0083] (2) Flavoring application: Weigh 0.15 g of the granular flavoring (e.g., loaded with peppermint flavoring) prepared by the method of Example 1. Using a special molding device, the granular flavoring is uniformly added and fixed into a specific cavity of the filter section 3 of the non-combustion heated cigarette (as another option, it can also be added to the gap of the PLA membrane 411 material in the cooling section 4).

[0084] (3) Effect Verification: According to professional sensory evaluation, during the smoking process of this non-combustion heated cigarette, the granular flavoring added to the filter section 3 (or cooling section 4) can achieve a stable and gradual release of aroma as the smoke passes through. On the one hand, this significantly enhances the characteristic aroma (such as the cooling sensation) and fragrance of the smoke. On the other hand, the slowly released components in the granules also have a good moisturizing effect, effectively alleviating the dryness commonly found in heated cigarette smoke, reducing throat irritation, and significantly improving the overall smoking comfort.

[0085] The present invention provides a granular flavoring that can be flexibly added to the filter section or cooling section of non-combustion heated cigarettes. Its solid granular form is stable and will not melt or deform when heated in the cooling section, perfectly meeting the special structural requirements of this type of cigarette.

[0086] In summary, the method for preparing granular flavoring, the granular flavoring, and the cigarette of this application have the following beneficial effects: Advantages of the preparation process: It provides a simple, mild and easy-to-control method for preparing granular flavorings, which is particularly beneficial for protecting heat-sensitive flavorings and is suitable for large-scale production.

[0087] Product performance advantages: The resulting granular flavor has uniform loading, high capacity (30%-70%), and wide flavor compatibility. Its micron-sized spherical structure is conducive to uniform distribution in the filter.

[0088] Application advantages: When applied to heated cigarettes, it enables a gradual and sustained release of aroma, significantly improving the uniformity and harmony of the sensory experience during smoking, resulting in a higher overall sensory evaluation score.

[0089] When applied to non-combustion heated cigarettes, it can be flexibly adapted to the structure of its filter tip or cooling section, effectively playing a dual role of enhancing aroma and moisturizing in low-temperature dry smoke, significantly improving the comfort of smoke, and providing key technical support for product flavor innovation.

[0090] Note that the above are merely preferred embodiments and the technical principles employed in this application. Those skilled in the art will understand that this application is not limited to the specific embodiments described herein, and various obvious changes, readjustments, and substitutions can be made without departing from the scope of protection of this application. Therefore, although this application has been described in detail through the above embodiments, this application is not limited to the above embodiments, and may include many other equivalent embodiments without departing from the concept of this application, the scope of which is determined by the scope of the appended claims.

Claims

1. A method for preparing granular flavoring, characterized in that, Includes the following steps: S1. Fabricate a spherical wall material with adsorption and slow-release function; wherein the particle size of the wall material is 0.35 mm to 4.5 mm; the material used to fabricate the wall material in step S1 includes organic polymer materials or inorganic porous materials; S2. Place the wall material in a mixing container and stir it at a speed of 100 to 200 rpm. At the same time, use a micro sprayer to spray liquid fragrance from a distance of 10 to 15 cm onto the surface of the wall material so that the fragrance can be absorbed by the wall material.

2. The method for preparing granular flavoring according to claim 1, characterized in that: The inorganic porous material includes silicon dioxide, or The organic polymer material includes oligosaccharides, macroporous adsorption resins, or polymerizable hydrophilic polymer substrates.

3. The method for preparing granular flavoring according to claim 2, characterized in that: When the wall material is silicon dioxide, step S1 includes: providing tetraethyl orthosilicate as a silicon source, and carrying out a hydrolysis-condensation reaction in the presence of an alcohol-water mixed solvent and an ammonia catalyst to prepare silicon dioxide microspheres; Specifically, the following steps are included: An alcohol solvent, water, and ammonia catalyst are mixed and stirred at a constant temperature to form a homogeneous system. Tetraethyl orthosilicate was added to the reaction system, and a hydrolysis-condensation reaction was carried out under constant temperature and continuous stirring to form silica microspheres; The reaction products were centrifuged, washed, and dried to obtain silica wall material.

4. The method for preparing granular flavoring according to claim 2, characterized in that: When the wall material is a macroporous adsorption resin, step S1 includes: Macroporous adsorption resin microspheres were prepared by suspension polymerization of an oil phase containing styrene monomer, divinylbenzene crosslinking agent, pore-forming agent and initiator in an aqueous phase containing dispersant. Specifically, the following steps are included: The oil phase contains styrene monomer, divinylbenzene crosslinking agent, pore-forming agent, and oil-soluble initiator; the aqueous phase contains water and dispersant. The oil phase is added to the preheated aqueous phase, and an oil droplet suspension system is formed under low-speed stirring. Then, a temperature-programmed suspension polymerization reaction is carried out. The polymerization product is screened and washed to remove the dispersant, then Soxhlet extraction is performed to remove the pore-forming agent, and finally dried to obtain macroporous adsorption resin wall material.

5. The method for preparing granular flavoring according to claim 2, characterized in that: When the wall material is a polymerizable hydrophilic polymer substrate, step S1 includes: using a polymerizable hydrophilic polymer substrate and an olefinic unsaturated monomer as raw materials, a two-stage polymerization reaction including seed formation and chain transfer agent-induced phase separation is carried out to prepare porous microspheres with nanoscale pores. Specifically, the following steps are included: S11. Polymerization system configuration: The polymerizable hydrophilic polymer substrate, olefinic unsaturated monomer, initiator and solvent are mixed to form a homogeneous reaction solution; S12, First-stage polymerization: The reaction solution is subjected to a polymerization reaction to form seed microspheres; S13, Second stage polymerization: A macromolecular chain transfer agent is added to the reaction solution polymerized in step S12, and the polymerization reaction continues. The phase separation is induced by the difference in components to form porous microspheres with nanoscale pore structure.

6. The method for preparing granular flavoring according to claim 5, characterized in that: The hydrophilic polymer substrate includes modified starch and / or modified cyclodextrin, and / or The olefinic unsaturated monomers include acrylates, and / or The initiator includes azobisisobutyronitrile (AIBN), and / or The solvent includes a water-ethanol mixture.

7. A method for preparing granular flavoring according to any one of claims 1 to 6, characterized in that: In step S2, the total amount of liquid fragrance sprayed is controlled so that the fragrance load reaches 30% to 70% of the wall material mass.

8. The method for preparing granular flavoring according to claim 7, characterized in that: The liquid flavoring includes fruit flavoring and / or non-fruit flavoring; The fruit flavorings include at least one of the following: blueberry, strawberry, watermelon, apple, pear, lime, peach, passion fruit, lemon, kiwi, orange, cherry, lychee, pineapple, grapefruit, banana, tangerine, grape, mango, and cantaloupe flavorings; the non-fruit flavorings include at least one of the following: nut, mint, yogurt, coffee, clove, star anise, and rose flavorings.

9. A granular flavoring, characterized in that, It is prepared by any one of the methods for preparing granular flavoring according to claims 1 to 8.

10. A combustion-heated cigarette, comprising a filter tip, characterized in that: The filter tip contains a granular flavoring as described in claim 7.

11. A non-combustion heated cigarette, comprising a filter section, a cooling section, and a smoke-generating section connected in sequence, characterized in that, The filter section or cooling section contains a granular flavoring as described in claim 7.

12. A non-combustion heated cigarette according to claim 10, characterized in that: The cooling section is equipped with a PLA membrane, and / or One end of the smoke-generating section is also equipped with an acetate filter.

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