Cigarette perfuming method

Abstract

The invention provides a cigarette perfuming method which comprises the following steps: crushing spicy plant raw materials by adopting an ultrafine grinder to obtain spicy plant micro powder; extracting the spicy plant micro powder by adopting a solvent to obtain a spicy plant extracting solution and extracting residues; mixing the spicy plant micro powder with an adhesive, a humectant and water, granulating, drying and screening to obtain spicy plant particles; drying the extracted material slag to obtain material slag powder; mixing the material slag powder, the tobacco powder and the adhesive to obtain a dry material system; mixing and stirring water and wood pulp fibers to obtain a reconstituted tobacco wet material system; the dry material system, the reconstituted tobacco wet material system and a humectant are mixed, stirred and dispersed, subjected to tape casting and dried, and reconstituted tobacco is obtained; the spicy plant extracting solution is applied to the tobacco shreds; adding the spicy plant particles into the cigarette filter tip; the reconstituted tobacco is shredded and then mixed with the tobacco shreds containing the extracting solution, and the cigarette tobacco shreds are obtained. According to the invention, through the synergistic effect of multiple parts, layered, lasting and stable sensory experience is formed.

Description

Technical Field

[0001] This invention relates to the field of tobacco technology, and in particular to a method for flavoring cigarettes. Background Technology

[0002] As consumers' demands for sensory experiences in cigarette products become increasingly diversified, the use of natural plant ingredients to improve cigarette aroma and enrich the smoking experience has become an important research direction in the tobacco industry. Spicy plants (such as cloves, nutmeg, star anise, and cinnamon) have attracted much attention in this field due to their unique flavor characteristics and potential beneficial properties. Currently, numerous studies have explored their application in tobacco products, but most of these studies are limited to single forms or single application scenarios, failing to fully leverage their multi-dimensional advantages.

[0003] Regarding the addition and formulation of tobacco, existing technologies mainly focus on using plant extracts as flavorings. For example, CN113317614A discloses a reconstituted tobacco leaf with an elegant spicy aroma, which uses granules of Luoping star anise and a concentrated extract, treating the reconstituted tobacco leaf through coating and other methods to enhance the content of specific aroma components. Similarly, many studies have achieved aroma enhancement by directly spraying spicy extracts onto tobacco. However, such methods have significant drawbacks: the volatile flavor substances in the extract are easily lost and decomposed during tobacco drying, storage, and high-temperature combustion, resulting in insufficient aroma persistence, a strong initial aroma but a weak mid-to-late aroma, making it difficult to achieve a balanced release of flavor. In terms of filter flavoring, technical solutions mainly focus on the application of flavor capsules and granular filters. Patent CN114376237A describes a "polymer-coated flavoring slow-release filter additive" designed to control the release rate of flavorings. Furthermore, the industry commonly uses flavor capsules or flavorings mixed with tobacco tow to provide an initial aroma and cooling sensation. While these methods can effectively improve the initial smoking experience, their effect is limited to the filter section and cannot influence the overall aroma composition of the mainstream smoke. Once the flavor capsule is broken or the aroma dissipates, the flavor-enhancing effect quickly diminishes, failing to achieve a full and deep integration with the tobacco aroma. In the application of reconstituted tobacco, researchers have attempted to stabilize flavor substances by using it as a carrier. The aforementioned patent CN113317614A attempts to integrate spicy ingredients into reconstituted tobacco. However, existing technologies mostly employ coating or soaking followed by drying, with processing temperatures typically high. Coating and drying temperatures are often controlled at 50-60℃, and extraction temperatures can even reach 90-120℃, easily leading to the loss, oxidation, or deterioration of heat-sensitive aroma components, thus affecting the sensory quality of the final product. However, in-depth analysis of existing technologies reveals that current research mainly focuses on the use of single forms or single parts. While these traditional methods can improve certain sensory characteristics of cigarettes to some extent, they have significant systemic defects. First, a single application method is insufficient to achieve a three-dimensional presentation of flavor. Second, traditional processes often employ post-processing methods such as coating when adding flavor substances to reconstituted tobacco leaves. For example, the coating process used in the aforementioned patent CN113317614A is prone to decomposition and loss of heat-sensitive aroma components due to the high-temperature conditions during processing.

[0004] More significantly, existing technologies generally focus on plant extracts, treating the residue as waste. This not only wastes resources but also overlooks the valuable functional components contained in the residue. In fact, in-depth research has revealed that the flavor and functional components of aromatic plants are not entirely soluble in specific solvents. The residue after extraction is still rich in structural components such as polysaccharides, cellulose, and lignin, as well as some non-volatile flavor precursors that are poorly water-soluble or bound to macromolecules. These components can generate new aroma compounds through pyrolysis during tobacco combustion, providing the smoke with unique roasted and sweet aromas and other complex flavors. They can also act as natural aroma carriers, achieving slow release and long-lasting flavor retention. However, neither research on aroma component transfer behavior nor existing patented technologies have established a systematic comprehensive utilization scheme for all components, failing to coordinate the development and synergistic application of the value of extracts and residues. This has become a technical bottleneck restricting the further improvement of the application effect of aromatic plants in cigarettes. Summary of the Invention

[0005] In view of this, the technical problem to be solved by the present invention is to provide a method for flavoring cigarettes. The flavoring method provided by the present invention scientifically grades the same batch of aromatic plant raw materials, applying the extract and the residue after extraction to different parts of the cigarette, thereby achieving efficient utilization of resources throughout the entire process. Another objective of the present invention is to construct a complete flavor release curve from the beginning to the end of the smoking process through the synergistic effect of multiple parts, significantly improving the sensory quality of the cigarette. Yet another objective of the present invention is to provide a flavoring process that effectively protects flavor components, reduces component loss during processing, and improves product stability.

[0006] The present invention provides a method for flavoring cigarettes, comprising the following steps:

[0007] A) The aromatic plant raw materials were washed and then dried in a forced-air dryer at 45 ℃ until the moisture content was less than 8%. The dried aromatic plant raw materials were then pulverized using an ultrafine pulverizer and sieved to obtain aromatic plant micro powder with a particle size of 106-155 μm.

[0008] B) The aromatic plant powder was extracted using a solvent to obtain the aromatic plant extract and the extraction residue;

[0009] C) The aromatic plant powder is mixed with adhesive, humectant and water, granulated, dried and sieved to obtain aromatic plant granules;

[0010] D) Dry the extracted residue to obtain residue powder; mix the residue powder, smoke powder and adhesive to obtain a dry material system;

[0011] Water and wood pulp fiber are mixed and stirred, and plant extract is added to obtain a reconstituted tobacco wet feed system;

[0012] The dry material system, the reconstituted tobacco wet material system and the humectant are mixed, stirred and dispersed, cast into shape, and dried to obtain reconstituted tobacco.

[0013] E) Apply the spice plant extract to the tobacco shreds to obtain tobacco shreds containing the extract;

[0014] Add aromatic plant particles to cigarette filters;

[0015] The reconstituted tobacco leaves are shredded and mixed with tobacco shreds containing extract to obtain cigarette tobacco shreds.

[0016] The cigarette flavoring method provided by the present invention first extracts the spice plant powder with solvent to obtain spice plant extract and extraction residue.

[0017] The spice plant micron powder of this invention is obtained by washing and drying spice plant raw materials, and then using ultrafine grinding technology to achieve a particle size of 106-155 μm; specifically, it can be 120 μm, 130 μm, 140 μm, or 145 μm, etc. By grinding the spice plant raw materials to this particle size range, the contact area between the raw materials and the solvent can be increased, thereby more fully extracting the spice components. It also facilitates subsequent reprocessing and utilization of the extraction residue, such as grinding it into residue powder, which improves the processing efficiency and utilization effect of the residue.

[0018] The aromatic plant ingredients of this invention include one or more of cloves, nutmeg, star anise, cinnamon, cardamom, and ginger; cloves are particularly preferred. The embodiments of this invention demonstrate the effects based on cloves, but the other plant ingredients also exhibit excellent effects when added according to the method of this invention.

[0019] According to this invention, the solvent is preferably petroleum ether; the ratio of spice plant powder to solvent is 1:12 to 1:18; specifically, it can be 1:13, 1:15, or 1:17. Using petroleum ether as the solvent and controlling it within this ratio range ensures that the effective components in the spice plant powder are fully dissolved and extracted, while avoiding increased energy consumption in subsequent separation and purification steps due to excessive solvent, or incomplete extraction of spice components from the raw material due to insufficient solvent. This ensures both extraction efficiency and effectiveness while maintaining the economic efficiency of the process. The extraction temperature is 50-60℃, specifically 52℃, 55℃, or 58℃. This temperature range effectively promotes the dissolution and diffusion of fat-soluble spice components in the spice plant powder, while avoiding the volatilization or chemical changes of some heat-sensitive spice substances due to excessively high temperatures, thus ensuring the integrity and aroma quality of the extracted spice components. The extraction time is 2.5–3.5 hours, specifically 2.5, 2.8, 3.0, or 3.2 hours. This extraction time setting is a result of comprehensively considering the dissolution rate of the active ingredients and the efficiency of the process. If the time is too short, the pungent components in the pungent plant powder may not be fully released into the solvent, resulting in a low extraction rate; if the time is too long, some of the extracted components may decompose or transform under prolonged heating conditions, while also increasing energy consumption and production cycle, reducing the overall economic efficiency of the process. Choosing an extraction time of 2.5–3.5 hours can achieve a balance between production efficiency and cost while ensuring sufficient dissolution of the pungent components, providing a high-quality extract for subsequent separation and purification steps.

[0020] Spicy plant extracts are applied to tobacco shreds to obtain tobacco shreds containing the extracts. The spicy plant extracts are diluted 10 times with a 70% ethanol solution, and the added mass of the extracts to the tobacco shreds is 0.1wt% to 1wt%; specifically, it can be 0.1wt%, 0.3wt%, 0.5wt%, 0.7wt%, 0.9wt%, or 1wt%. This range of added mass is determined based on a comprehensive consideration of the sensory quality and flavoring effect of the cigarette. If the added amount is too low, the flavor contribution of the spicy plant extracts will be insignificant, making it difficult to effectively improve the aroma characteristics and taste of the cigarette; if the added amount is too high, it may lead to an overly strong and chaotic aroma, even masking the natural aroma of the cigarette itself, producing an unpleasant off-flavor, and may also adversely affect the combustion performance and physical properties of the tobacco shreds. Choosing an addition amount of 0.1wt% to 1wt% allows the spicy plant extracts to harmonize with the original components in the tobacco, giving the cigarette a unique spicy flavor, enhancing the fullness and delicacy of the aroma, while ensuring the smoking quality and combustion stability of the cigarette.

[0021] The application method is spraying. After spraying, the tobacco shreds are equilibrated in a sealed container for 12-36 hours to complete the aroma infusion of the tobacco shreds.

[0022] Specifically, the time can be 12h, 18h, 24h, 30h, or 36h. Applying the aromatic plant extract using a spray method ensures that the extract is evenly dispersed on the tobacco surface in the form of fine droplets, avoiding excessively high or low concentrations in certain areas and ensuring uniform flavoring. The equilibration process in a sealed container allows for the complete evaporation of ethanol from the extract, while simultaneously allowing the moisture and extract components within the tobacco to further penetrate, diffuse, and reach dynamic equilibrium. This prevents changes in the physical properties of the tobacco due to localized moisture differences, such as clumping or hardening, thus ensuring the smooth progress of subsequent cigarette production and the stability of tobacco quality. If the equilibration time is too short, incomplete ethanol evaporation may produce an irritating odor when the cigarette is burned, affecting the taste; if the equilibration time is too long, the tobacco may absorb moisture, increasing the risk of mold and reducing production efficiency. Therefore, an equilibration time range of 12-36h is the optimal choice that balances effectiveness and efficiency.

[0023] Spicy plant powder is mixed with adhesive, humectant, and water, granulated, dried, and sieved to obtain spicy plant granules.

[0024] The adhesive is CMC; based on the mass of spice plant powder, the CMC addition ratio is 2-4 wt%, the water addition ratio is 75-85 wt%, the glycerin addition ratio is 4-6 wt%, and the drying temperature is 45-55℃; dried until the moisture content is less than 15%, and 20-40 mesh particles are sieved.

[0025] In a preferred embodiment of the present invention,

[0026] Based on the quality of spice plant powder, 3% CMC as a binder, 80% water as a wetting agent and 5% glycerin as a moisturizing agent are precisely added. After mixing, granulation, low-temperature drying at 45~55 ℃ and precise sieving, spice plant granules of 20~40 mesh are obtained.

[0027] Spicy plant particles are added to cigarette filters. The mass of the added spicy plant particles is 5 wt% to 15 wt% of the cigarette filter weight. Specifically, the particles can be uniformly mixed into the cigarette tow using an online addition device during filter rod forming, or quantitatively injected into designated locations inside the filter rod after forming by methods such as perforation and filling. Strict control of particle dispersion uniformity is necessary during the addition process to avoid localized aggregation that could lead to abnormal filter pressure drop or uneven aroma release.

[0028] The extracted residue is dried until the moisture content is less than 10% to obtain residue powder.

[0029] The slag powder, smoke powder and adhesive are mixed to obtain a dry material system;

[0030] Water and wood pulp fiber are mixed and stirred, and plant extract is added to obtain a reconstituted tobacco wet feed system;

[0031] The dry material system, the reconstituted tobacco wet material system, and the humectant are mixed, stirred and dispersed, cast into shape, and dried to obtain reconstituted tobacco.

[0032] The composition of the slurry for reconstituted tobacco leaves from aromatic plants described in this invention is based on the mass of tobacco powder. The amount of residue powder added is 1% to 5% of the mass of tobacco powder; the amount of plant extract added is 0.5% to 3% of the mass of tobacco powder; CMC is added as a binder at 0.8% to 1.2% of the mass of tobacco powder; glycerin is added as a humectant at 2% to 4% of the mass of tobacco powder; broadleaf fiber is added as a reinforcing agent at 4% to 5% of the mass of tobacco powder; and water is added as a solvent at 450% to 550% of the mass of tobacco powder.

[0033] The thickness of the cast film is 0.8~1.0 mm, the drying temperature is 60~80℃, and the drying time is 10~15 min.

[0034] In one embodiment of the present invention, the reconstituted tobacco pulp is added to the pulp system of the thick pulp method for reconstituted tobacco at a ratio of 1% to 5% of the total solids content. Simultaneously, the remaining aromatic plant extract is added to the pulp at a ratio of 0.5% to 3% of the tobacco powder weight. The basic composition of the pulp, based on the tobacco powder, includes 1% CMC (Chemical Monomer) as a binder, 3% glycerin as a humectant, 4.5% broadleaf fiber to enhance strength, and 500% water to adjust the solids content. High-speed stirring ensures that the residue powder and extract are uniformly dispersed in the pulp, forming a stable three-phase system. In this invention, the aromatic plant residue powder and extract are uniformly dispersed and embedded in a three-dimensional network structure composed of wood pulp fibers, binders, etc. This structure effectively reduces the direct exposure and heat loss of flavor substances in subsequent drying processes, essentially providing a natural protective layer for heat-sensitive flavor components. Compared with the traditional method of simply coating the flavoring onto the surface of the finished sheet, the present invention embeds the flavoring substance inside the substrate, making it more stable during storage and less prone to volatilization and loss. During combustion and inhalation, the flavoring is gradually released through the pyrolysis of the substrate, thereby achieving long-lasting preservation and precise control of the flavor.

[0035] The slurry is cast into a film with a controlled thickness of 0.9 mm and a casting speed of 20 mm / s. It is then subjected to gradient drying at 60–80 °C to obtain functional reconstituted tobacco leaves containing uniformly dispersed aromatic components. The resulting reconstituted tobacco leaves are shredded and then scientifically blended with the aforementioned added tobacco leaves at a ratio of 5%–10% of the total weight of the tobacco shred formula to form a cigarette leaf formulation.

[0036] The aromatic plant extracts, reconstituted tobacco leaves, and granules obtained from the above steps are integrated and applied to prepare cigarettes with distinct aromatic characteristics.

[0037] This invention provides a cigarette prepared by the method described in any one of the above technical solutions.

[0038] This cigarette integrates spicy plant extracts, functional reconstituted tobacco leaves, and granules to significantly enhance its spicy characteristics. The spicy components embedded within the reconstituted tobacco substrate are gradually released during combustion through the pyrolysis of the substrate. This avoids the problem of flavor loss due to volatility associated with traditional surface coating methods, while achieving sustained flavor retention and precise control. Simultaneously, the scientifically proportioned reconstituted tobacco shreds blend synergistically with other components in the leaf blend formula, ensuring a stable and harmonious presentation of spicy flavor throughout all stages of combustion, thus enhancing the overall sensory quality and style of the cigarette.

[0039] This invention provides a method for improving the sensory quality of cigarettes, using any of the above-described technical solutions.

[0040] This method optimizes the sensory quality of cigarettes from multiple dimensions by integrating the application of aromatic plant extracts, functional reconstituted tobacco leaves, and granules. First, a specific extraction process obtains high-purity, highly active aromatic components from aromatic plants, ensuring the richness and distinctiveness of the flavor compounds. Second, the innovative technology of embedding aromatic components within the reconstituted tobacco leaf substrate solves the problems of flavor loss and unstable release in traditional flavoring methods. This allows the aromatic flavor to be continuously and evenly released during cigarette combustion as the substrate pyrolyzes, ensuring a full and lasting spicy aroma in the smoke. Third, the scientific blending ratio of functional reconstituted tobacco leaves and added tobacco ensures a perfect fusion of the spicy flavor with the aroma and taste characteristics of the cigarette leaf blend itself, avoiding any abruptness of the aromatic components and achieving a harmonious unity of flavors. Through this series of synergistic effects, the richness, roundness, harmony, and aftertaste of the cigarette are significantly improved, giving it a unique and pleasant sensory experience.

[0041] The beneficial effects of this invention are as follows:

[0042] 1. This invention establishes for the first time a complete technological chain from extraction to residue reuse of spice plants, achieving full utilization of raw materials. By transforming extraction residue, traditionally considered waste, into high-value functional raw materials, the overall raw material utilization rate is significantly improved, not only significantly reducing production costs but also embodying the advanced concepts of green manufacturing and circular economy.

[0043] 2. Three-dimensional construction and synergistic effect of flavor quality: Through scientific component configuration and application site design, this invention successfully constructs a multi-layered flavor release system. The extract in the tobacco provides a bright and clear main aroma, ensuring that typical spicy characteristics are presented from the initial smoking stage; the residue powder in the reconstituted tobacco works together with the extract to produce rich roasted and sweet aromas through thermal decomposition during combustion, constructing a long-lasting and stable base aroma background; the plant particles in the filter tip give the product a fresh olfactory experience. All three originate from the same batch of raw materials, with excellent flavor homogeneity and coordination, forming a three-dimensional aroma released in an orderly manner from the beginning to the end, achieving a true synergistic effect of flavor.

[0044] 3. Significantly Improved Processing Stability and Product Consistency: The embedded flavoring technology used in this invention offers significant advantages over traditional surface coating processes. Because flavor substances are uniformly embedded within the three-dimensional network structure of the reconstituted tobacco matrix, component loss caused by direct heat is effectively avoided. The retention rate of characteristic flavor components after processing can reach over 85%, while traditional coating processes only achieve around 65%. Simultaneously, the embedded structure significantly improves product stability during storage, effectively preventing oxidation and volatilization of flavor components and ensuring consistent product quality throughout its shelf life.

[0045] 4. Improved Sensory Quality: Professional sensory evaluation shows that cigarette products prepared using the method of this invention are significantly superior to products prepared using traditional methods in key indicators such as aroma richness, persistence, and harmony, especially with a marked improvement in flavor complexity and overall satisfaction. Puff-by-puff transfer rate analysis further confirms that this invention achieves stable aroma release, overcoming the problems of strong initial aroma followed by weak final aroma and poor persistence found in traditional methods. Attached Figure Description

[0046] Figure 1 Flowchart of cigarette flavoring process;

[0047] Figure 2 A schematic diagram illustrating the multi-scenario application of spice-based cigarettes;

[0048] Figure 3 Radar charts showing the smoke characteristics and aroma style characteristics of different embodiments and comparative examples;

[0049] Figure 4 The amount and rate of transfer of characteristic spicy substances in cigarettes from different samples per puff. Detailed Implementation

[0050] This invention provides a method for flavoring cigarettes. Those skilled in the art can refer to the content of this document and appropriately modify the process parameters to achieve the desired effect. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art and fall within the scope of protection of this invention. The method and application of this invention have been described through preferred embodiments. Those skilled in the art can clearly modify or appropriately change and combine the method and application described herein without departing from the content, spirit, and scope of this invention to implement and apply the technology of this invention.

[0051] It should be understood that the expression “one or more of…” individually includes each of the objects described after the expression, as well as various different combinations of two or more of the described objects, unless otherwise understood from the context and usage. The expression “and / or” combined with three or more described objects should be understood to have the same meaning, unless otherwise understood from the context.

[0052] The terms “including,” “having,” or “containing,” including the use of their grammatical synonyms, should generally be understood as open-ended and non-restrictive, for example, not excluding other unstated elements or steps, unless otherwise specifically stated or understood from the context.

[0053] In this application, the term "and / or" describes the relationship between related objects, indicating that three relationships can exist. For example, A and / or B can represent: A existing alone, A and B existing simultaneously, or B existing alone. A and B can be singular or plural.

[0054] In this application, "at least one" means one or more, and "more than one" means two or more. "At least one of the following" or similar expressions refer to any combination of these items, including any combination of single or multiple items.

[0055] It should be understood that the order of the steps or the order in which certain actions are performed is not important as long as the invention remains operational. Furthermore, two or more steps or actions can be performed simultaneously.

[0056] The use of any and all instances or exemplary language such as “e.g.” or “including” in this document is merely intended to better illustrate the invention and is not intended to limit the scope of the invention unless the claims are made. No language in this specification should be construed as indicating that any unclaimed element is essential to the practice of the invention.

[0057] Furthermore, the numerical ranges and parameters used to define the present invention are approximate values, and the relevant values ​​in the specific embodiments have been presented as precisely as possible. However, any value inevitably contains standard deviations due to individual test methods. Therefore, unless explicitly stated otherwise, it should be understood that all ranges, quantities, values, and percentages used in this disclosure are modified with the word "approximately". Here, "approximately" generally means that the actual value is within plus or minus 10%, 5%, 1%, or 0.5% of a specific value or range.

[0058] It should be understood that in the various embodiments of this application, the order of the above processes does not imply the order of execution. Some or all steps may be executed in parallel or sequentially. The execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of this application.

[0059] The embodiments and comparative examples of this invention describe some examples, in which the embodiments illustrate certain implementations of the invention. However, this does not mean that the effects of the invention can only be achieved in these examples.

[0060] To further illustrate the present invention, the following describes in detail a method for flavoring cigarettes provided by the present invention with reference to embodiments. The flavoring process is as follows: Figure 1 As shown.

[0061] Example 1

[0062] Step 1: Raw material pretreatment and extraction

[0063] High-quality clove raw materials were selected, washed, and dried in a forced-air environment at 45 ℃ until the moisture content was below 8%. The dried clove raw materials were then pulverized using an ultrafine pulverizer and sieved to obtain micro-powder with a particle size of 106-155 μm. 50 g of clove micro-powder was accurately weighed and added to a reflux extraction device at a material-to-liquid ratio of 1:15 with 750 mL of petroleum ether solvent. Extraction was carried out continuously in a constant temperature water bath at 55 ℃ for 3 h. After extraction, the mixture was filtered while hot to separate the clove extract and the first extraction residue. The extract was concentrated by rotary evaporation to remove the solvent and set aside for later use; the residue was dried in a vacuum drying oven at 45 ℃ until the moisture content was below 10%.

[0064] Step 2: Multi-part collaborative application

[0065] (1) Flavoring tobacco: Take 50% of the concentrated extract obtained in step 1 (based on the original extract volume), dilute it 10 times with 70% ethanol solution, and then spray it evenly onto the flue-cured tobacco using an automatic spraying system at an addition amount of 0.5% of the tobacco weight. Place it in a sealed container to equilibrate for 24 hours.

[0066] (2) Preparation of reconstituted tobacco: Based on the weight of tobacco powder, accurately weigh 10 g of tobacco powder, 0.1 g of CMC, 0.3 g of glycerin, 0.3 g of clove residue powder, 0.45 g of broadleaf fiber, and 50 g of purified water. First, disperse the wood pulp fiber evenly in water and add 0.1 g of clove extract to form a wet material system. Then, mix the tobacco powder, CMC, and residue powder evenly to form a dry material system. Then, mix the wet material system with the dry material system and add 0.2 g of glycerin. Stir at high speed for 60 min to form a uniform slurry. Use a coating machine to cast the slurry into shape, control the thickness to 0.9 mm, the casting speed to 20 mm / s, and dry it on an 80℃ drying table for 12 min to obtain functional reconstituted tobacco. Tear the reconstituted tobacco into standard tobacco shred widths and mix it evenly with the added tobacco shreds obtained in step (1) at a ratio of 10% of the total weight of the tobacco shred formula.

[0067] (3) Preparation of filter tip granules: Accurately weigh 10g of clove plant micro powder, add 0.3g of CMC, 8g of water and 5g of glycerol, mix evenly in a granulator and then extrude and granulate. Dry at 50 ℃ for 4 h and sieve 20-40 mesh granules. Mix the obtained granules with cellulose acetate tow at an addition amount of 10 wt% of the filter rod weight to prepare a composite filter rod.

[0068] Step 3: Cigarette rolling

[0069] The blended tobacco shreds obtained in step 2 are filled according to standard processes, and then attached to a composite filter rod to produce finished cigarette sample 1. A schematic diagram of the flavored product is shown below. Figure 2 As shown.

[0070] Effect verification:

[0071] Comparative Examples 1, 2, and 3 were prepared. Comparative Example 1 was identical to cigarette sample 1 except that the plant particles and reconstituted tobacco from Example 1 were not added. Comparative Example 2 was identical to cigarette sample 1 except that the extract and plant particles prepared in Example 1 were not added. Comparative Example 3 was identical to cigarette sample 1 except that the extract and reconstituted tobacco from Example 1 were not added. Sensory evaluation of the cigarette samples from Example 1 and Comparative Examples 1, 2, and 3 was conducted by professional sensory evaluators. The results are shown in Table 1 and [Table data missing]. Figure 3As shown in the results, in terms of smoke characteristics, Example 1 performed excellently in aroma quality, richness, and delicacy, significantly outperforming the three comparative examples. This indicates that the aroma provided by the present invention is strong, layered, and has a smooth and mellow taste. Simultaneously, the Example 1 showed better control of impurities, exhibiting a purer smoke quality. Regarding comfort characteristics, the Example 1 generally scored higher in terms of mouth and throat irritation and dryness, indicating a more comfortable mouth and throat experience and a cleaner aftertaste. In contrast, Comparative Examples 1, 2, and 3 generally scored relatively lower in these aspects, demonstrating the clear advantage of the present invention in improving vaping comfort. Most notably, in terms of aroma style, the Example 1 scored significantly higher than the comparative examples in the core indicator of spiciness, proving that the multi-scenario application method of the present invention can effectively and fully highlight the spiciness characteristics. Furthermore, the Example 1 also scored higher or more layered in auxiliary aromas such as sweetness, greenness, and roasting, collectively forming its rich, harmonious, and layered overall aroma style. In contrast, the comparative examples' aroma style appeared relatively simple, and the spiciness characteristics were not prominent or persistent enough.

[0072] Table 1 Sensory evaluation scores of cigarette samples from the examples and comparative examples

[0073]

[0074] Table 2 reflects the release amounts of different aroma substances in each example and comparative example. As shown in the table, compared to adding extracts only to the tobacco ends or applying only spicy reconstituted tobacco leaves and granules to cigarettes, the samples with multi-scenario synergistic flavoring not only showed an increase in the release of characteristic spicy aroma substances such as eugenol and eugenol acetate, but also promoted the release of roasting and caramelizing substances such as DDMP, 5-hydroxymethylfurfural, and methylcyclopentenolone. Furthermore, β-caryophyllene, acetophenone, arugulane, α-pyranone, and β-ionol significantly increased the release of certain spicy, floral, sweet, and woody aroma substances, giving the cigarettes a richer aroma profile. In Example 1, the release amounts of characteristic aroma substances such as eugenol, eugenol acetate, and arugulane were greater than the sum of the aroma release amounts of each single-scenario flavoring method (tobacco only + reconstituted tobacco only + filter only), indicating a synergistic effect of multi-scenario synergistic flavoring, which can effectively promote the release of characteristic aroma substances and improve the sensory quality and aroma profile.

[0075] Taking eugenol as an example, the value was 9.87 in Example 1, 3.52 in Comparative Example 1, 1.72 in Comparative Example 2, and 3.34 in Comparative Example 3. According to the Bliss formula, the calculated q value is 1.15. Therefore, the above-mentioned fragrance addition method of the present invention has a synergistic effect.

[0076] Table 2. Release of characteristic aroma substances in different embodiments and comparative examples

[0077]

[0078] from Figure 4 It can be seen that, with the increase of the number of puffs, the amount and rate of eugenol transferred per puff in the mainstream smoke of the Examples and Comparative Examples generally showed a gradual increasing trend, reaching the maximum value in the last puff (i.e., the 6th puff). The amount of eugenol transferred per puff in the Examples was higher than that in the three Comparative Examples. In addition, the increasing trend of the amount and rate of eugenol transferred per puff in the Comparative Examples was significantly higher than that in the Examples. As shown in Table 3, the relative standard deviation of the amount of eugenol transferred per puff in Example 1 was significantly lower than that in Comparative Examples 1-3, indicating that the characteristic aroma substances of the multi-component synergistic flavoring sample were not only superior to those of the single flavoring method in terms of release amount, but also more stable in terms of puff stability.

[0079] Table 3 Statistical analysis of eugenol transfer per puff in different cigarette samples

[0080]

[0081] In the case of flavoring with extracts from tobacco leaves, the volatile components in the extract are rapidly released at high temperatures, forming a bright and prominent main aroma in the initial stage. For flavoring reconstituted tobacco leaves, the residue and embedded extract undergo controlled pyrolysis at relatively low temperatures (400-600℃), continuously generating and releasing flavor substances to provide the base aroma and roasting aroma in the middle and later stages. In the case of flavoring with particles at the filter tip, the particles smooth the aroma curve and reduce the difference between the beginning and end of the taste through adsorption and desorption at room temperature. This three-dimensional release system of "beginning-middle-end" and "high temperature-medium temperature-low temperature" avoids the problem of excessive consumption or decomposition of aroma substances at a certain stage when adding flavor to a single part, enabling a more efficient and longer-lasting flavor output per unit mass of raw material. Therefore, the amount of characteristic aroma released exceeds the sum of flavoring in a single scenario.

[0082] In summary, the sensory evaluation and component analysis data fully demonstrate that this invention, by integrating spicy plants in different forms and applying them to different parts of cigarettes, has successfully achieved an effective enhancement and three-dimensional construction of smoke quality and aroma style, especially spicy characteristics, while ensuring comfort.

[0083] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for flavoring cigarettes, characterized in that, Includes the following steps: A) The aromatic plant raw materials are washed and then dried in a forced-air dryer at 45 ℃ until the moisture content is less than 8%. The dried aromatic plant raw materials are then pulverized using an ultra-micro pulverizer and sieved to obtain aromatic plant micro powder with a particle size of 106-155 μm. B) The aromatic plant powder was extracted using a solvent to obtain the aromatic plant extract and the extraction residue; C) The aromatic plant powder is mixed with adhesive, humectant and water, granulated, dried and sieved to obtain aromatic plant granules; D) Dry the extracted residue to obtain residue powder; The slag powder, smoke powder and adhesive are mixed to obtain a dry material system; Water and wood pulp fiber are mixed and stirred, and plant extract is added to obtain a reconstituted tobacco wet feed system; The dry material system, the reconstituted tobacco wet material system and the humectant are mixed, stirred and dispersed, cast into shape, and dried to obtain reconstituted tobacco. E) Apply the spice plant extract to the tobacco shreds to obtain tobacco shreds containing the extract; Add aromatic plant particles to cigarette filters; The reconstituted tobacco leaves are shredded and mixed with tobacco shreds containing extract to obtain cigarette tobacco shreds.

2. The method according to claim 1, characterized in that, The aromatic plant powder is obtained by ultra-fine grinding of aromatic plants; the aromatic plants include one or more of cloves, nutmeg, star anise, cinnamon, cardamom, and ginger; the particle size of the aromatic plant powder is 106~155μm.

3. The method according to claim 1, characterized in that, The solvent in step B) is petroleum ether; the ratio of spice plant powder to solvent is 1:12 to 1:18; the extraction temperature is 50 to 60°C, and the extraction time is 2.5 to 3.5 hours.

4. The method according to claim 1, characterized in that, The adhesive used in step C) is CMC; Based on the quality of spice plant powder, the following steps are taken: CMC addition ratio is 2-4 wt%, water addition ratio is 75-85 wt%, glycerol addition ratio is 4-6 wt%, and drying temperature is 45-55℃; dry until the moisture content is less than 15%, and sieve to obtain 20-40 mesh particles.

5. The method according to claim 1, characterized in that, In step D), the composition of the slurry for the reconstituted tobacco leaves made from aromatic plants is based on the weight of tobacco powder, with the amount of residue powder added being 1% to 5% of the weight of tobacco powder; CMC is used as a binder, with the amount added being 0.8% to 1.2% of the weight of tobacco powder; The amount of plant extract added is 0.5% to 3% of the tobacco powder mass; glycerin is added as a humectant at a mass of 2% to 4% of the tobacco powder mass; broadleaf fiber is added as a reinforcing agent at a mass of 4% to 5% of the tobacco powder mass; and water is added as a solvent at a mass of 450% to 550% of the tobacco powder mass. The thickness of the cast film is 0.8~1.0 mm, the drying temperature is 60~80℃, and the drying time is 10~15 min.

6. The method according to claim 1, characterized in that, Step B) The aromatic plant extract is diluted 10 times with 70% ethanol solution and added to the tobacco shreds at a mass of 0.1wt%~1wt%; the application method is spraying, and after spraying, the tobacco shreds are equilibrated in a sealed container for 12~36 h; The amount of spice plant particles added is 5 wt% to 15 wt% of the cigarette filter.

7. The method according to claim 1, characterized in that, The amount of reconstituted tobacco shreds added accounts for 5% to 10% of the total mass of tobacco shreds.

8. The method according to claim 1, characterized in that, In step D), the extracted residue is dried until the moisture content is less than 10%, and then pulverized to 106~155 μm to obtain residue powder.

9. A cigarette, characterized in that, It is prepared by the method described in any one of claims 1 to 8.

10. A method for improving the sensory quality of cigarettes, characterized in that, The method described in any one of claims 1 to 8.

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