A tobacco flavoring prepared using jujube extract and its preparation method

Abstract

This invention discloses a tobacco flavoring prepared using jujube extract. The components, by total mass percentage, are as follows: jujube extract-eugenol molecular inclusion complex: 30%~65%; additives: 35%~70%. The mass ratio of jujube extract to eugenol is 1:0.3~1. The jujube extract-eugenol molecular inclusion complex is a hydroxypropyl-β-cyclodextrin inclusion structure or a self-assembled jujube extract inclusion structure. This invention constructs a dual-mode molecular inclusion structure of hydroxypropyl-β-cyclodextrin inclusion and jujube polysaccharide self-assembly, which can stably bind and protect the eugenol pungent components and characteristic flavor components of cigars. This allows various aroma components to be released layer by layer and in an orderly manner, matching the gradient heating temperature curve of HNB products from 200 to 350°C. This effectively solves the defects of traditional direct flavoring compounding systems, such as initial aroma burst, rapid aroma decay in the middle and later stages, and flavor gaps, achieving continuous and stable aroma output throughout the entire smoking process and significantly improving the overall flavor consistency of HNB products.

Description

Technical Field

[0001] This invention relates to the field of heated tobacco products technology, specifically to a tobacco flavoring prepared using jujube extract and its preparation method. Background Technology

[0002] Heated tobacco products (HNB), as a new alternative to traditional cigarettes, rely on a low-temperature heating method of 300-350℃ to release nicotine aerosols from the tobacco matrix. This process involves no open flame combustion, low tar release, and significant harm reduction advantages, making it an important direction for innovation and development in the tobacco industry, and widely recognized by the market and consumers. However, compared to the high-temperature combustion aroma release mode of traditional cigarettes, the low-temperature heating system of HNB places more stringent requirements on the thermal stability, aroma uniformity, and sustained release duration of tobacco flavorings. Traditional tobacco flavorings are mostly added through direct compounding, resulting in poor thermal stability of flavoring components. During the HNB heating process, they are prone to problems such as rapid instantaneous volatilization, initial burst of aroma, and severe aroma attenuation in the later stages. This leads to defects such as a single aroma profile, uneven flavor throughout the smoking process, and short aroma retention time, making it difficult to meet consumers' demands for high-quality, stable-aroma HNB tobacco products.

[0003] Encapsulation-based sustained-release technology is a mainstream method for improving the thermal stability of tobacco flavorings and achieving controlled aroma release. Hydroxypropyl-β-cyclodextrin (HP-β-CD), with its unique cavity structure of "internal hydrophobicity and external hydrophilicity," can encapsulate and protect volatile flavoring molecules, effectively reducing the evaporation rate and improving thermal stability. It is widely used in the field of sustained-release modification of tobacco flavorings. Existing technologies, such as patent CN107365628A, disclose a tobacco flavoring sustained-release agent based on HP-β-CD, which achieves the stable coexistence of water-soluble and alcohol-soluble flavorings through cyclodextrin encapsulation technology, improving the uniformity of flavor release to a certain extent. Existing conventional monocyclodextrin encapsulation processes are mostly designed for traditional cigarettes or room-temperature food systems, with limited applicability. The hydrophilic structure of pure cyclodextrin has weak system stability and limited heat resistance. Under the instantaneous heating conditions of 300-350℃ in HNB products, the monocyclodextrin cavity is easily deformed and damaged by heat, the flavoring is prone to premature volatilization, and the uniformity of slow release is poor. Moreover, the system lacks synergistic modification by natural biomolecules, and can only achieve basic flavoring protection, failing to simultaneously optimize the smoke taste and enhance the aroma complexity. At the same time, existing eugenol encapsulation processes mostly use pure eugenol or clove volatile oil as a single component as the core material, relying solely on cyclodextrin as a single carrier to complete the encapsulation, without introducing natural biomolecules to synergistically construct a complex encapsulation system. This results in a single flavoring and weak ability to modify the smoke taste.

[0004] Red dates are a high-quality natural flavoring ingredient for tobacco. Their extracts are rich in high-purity red date polysaccharides, flavonoids, amino acids, and cyclic adenosine monophosphate (cAMP), possessing a warm, natural sweet aroma. They also offer benefits such as smoothing the smoke, improving aftertaste, and enhancing the fullness of the smoke, making them promising for application in the tobacco flavoring industry. Existing technologies, such as patent CN101497845B, disclose a process for preparing tobacco flavorings using the Maillard reaction of red date extracts. This process involves the thermal reaction of amino acids with red date components to prepare a hot-scented flavoring, which can effectively increase smoke concentration and optimize the smoking experience. However, the current application of red date extracts in tobacco is relatively limited, mostly involving direct compounding or simple thermal modification, used only as a basic sweetening base.

[0005] In addition, most of the flavorings used in conventional HNB (Heated Tobacco) cigarettes on the market at present focus on basic flavors such as sweetness, herbs, and creaminess, lacking a mature system of blending formulas to match cigar flavors. The simple compounding of conventional flavorings not only fails to reproduce the rich, full-bodied, and oily smoking texture of cigars, but also suffers from problems such as the volatility of cigar flavoring ingredients, poor compatibility with the base sweetness, easy distortion at high temperatures, and thin and dry aroma. As a result, commercially available HNB products generally suffer from impure cigar flavors, lack of complexity, and lack of mouthfeel, making it difficult to meet consumers' high-end experience demands for HNB cigar flavors.

[0006] In summary, the existing HNB (High-End Biological Product) flavoring technology system still has many technical shortcomings that urgently need to be addressed: First, eugenol, as a high-quality spice raw material for tobacco, is highly volatile and has poor thermal stability. There is no mature technology to achieve a stable and synergistic blend with the natural sweet aroma components of jujubes, making it impossible to form a sweet and spicy complex flavor. Second, the traditional single cyclodextrin inclusion structure has insufficient heat resistance, making it difficult to meet the aroma release requirements of HNB's low-temperature instantaneous heating, resulting in poor aroma release uniformity. Third, existing flavorings are mostly simple flavoring blends, lacking the delicate and sweet taste imparted by natural biological macromolecules. Fourth, existing technologies lack specific compound formulas for HNB products to replicate the rich, oily, and layered aroma of authentic cigars, resulting in poor flavor expression and severely restricting the development and application of high-end cigar-flavored HNB products. Summary of the Invention The present invention aims to overcome at least one of the defects of the prior art and provide a tobacco flavoring prepared using jujube extract and its preparation method, solving the technical problems of excessively rapid aroma release and easy volatilization and loss of eugenol from existing jujube extracts, and providing a tobacco flavoring with sustained-release function and synergistic enhancement effect.

[0007] This invention provides a tobacco flavoring prepared using jujube extract, wherein the proportions of each component by total mass percentage are as follows: Jujube extract-eugenol molecular inclusion complex: 30%~65%; Additives: 35%~70%; The mass ratio of the jujube extract to eugenol is 1:0.3~1; The jujube extract-eugenol molecular inclusion complex is a hydroxypropyl-β-cyclodextrin inclusion structure or a jujube extract self-assembled inclusion structure.

[0008] Preferably, in the jujube extract-eugenol molecular inclusion complex, the mass ratio of jujube extract to eugenol is 1:0.5~1.

[0009] More preferably, the jujube extract contains ≥90% jujube polysaccharides by mass.

[0010] Furthermore, the additives of the present invention include solvent additives and oil-lubricating excipients; the solvent additives are selected from at least one of propylene glycol and ethanol; the oil-lubricating excipients are selected from at least one of glycerin, triacetin, and cocoa wax.

[0011] The present invention also provides a tobacco flavoring with cigar flavor, which further includes a cigar characteristic compound, wherein the cigar characteristic compound is at least two of cocoa extract, fenugreek tincture, and vanillin.

[0012] In some embodiments of the present invention, the cigar characteristic compound includes three components: cocoa extract, fenugreek tincture, and vanillin, with the proportions of each component by total mass as follows: 7~10:1~3:0.5~2.

[0013] More preferably, the raw materials of the cigar characteristic compound of the present invention are compounded in the following mass ratio: cocoa extract: fenugreek tincture: vanillin = 10:3:2.

[0014] More specifically, the cigar-flavored tobacco flavoring of the present invention has the following component proportions by total mass percentage: Jujube extract-eugenol molecular inclusion complex: 35%~45%; Cigar characteristic blend: 10%~15%; Oil-lubricating excipients: 30%~40%; Solvent additives: 10%~19.5%; The mass ratio of the jujube extract to eugenol is 1:0.3~1; the content of jujube polysaccharides in the jujube extract is ≥90%.

[0015] Furthermore, the present invention also provides a method for preparing the tobacco flavoring, comprising the following steps: S1. Preparation of jujube extract; S2. Preparation of jujube extract-eugenol molecular inclusion complex; S3. Add the auxiliary agent to the jujube extract-eugenol molecular inclusion complex according to the formula ratio, stir and mix evenly, and then spray dry to obtain powdered tobacco flavoring.

[0016] As a preferred embodiment, the preparation method of the tobacco flavoring of the present invention includes the following steps: S1', Preparation of jujube extract; S2', Preparation of jujube extract-eugenol molecular inclusion complex; S3' Add cigar-characteristic compound to the jujube extract-eugenol molecular inclusion complex according to the formula ratio, and stir at low temperature and low speed.

[0017] S4' Add oil-lubricating excipients and solvents to the jujube extract-eugenol molecular inclusion complex according to the formula ratio, stir continuously until uniformly mixed, and then spray dry to obtain powdered tobacco flavoring.

[0018] In step S2, the jujube extract-eugenol molecular inclusion complex is composed of hydroxypropyl-β-cyclodextrin, and the preparation method is as follows: S21. Dissolve hydroxypropyl-β-cyclodextrin in deionized water to prepare an aqueous solution with a mass fraction of 10%~25%; S22. Add jujube extract to hydroxypropyl-β-cyclodextrin at a mass ratio of 4:1 to 8:1, and stir at 35 to 50°C for 30 to 60 minutes until completely dissolved to obtain a mixed solution. S23. Eugenol is prepared into an ethanol solution with a mass fraction of 30%~50% using anhydrous ethanol, and is added dropwise to the above mixed solution at a uniform rate under stirring at 40~60℃ and 250~400 r / min; wherein the mass ratio of hydroxypropyl-β-cyclodextrin to eugenol is 3:1~6:1, and the mass ratio of jujube extract to eugenol is 1:0.3~1; S24, keep warm at 40~60℃ and mix for 2~4 hours; The jujube extract-eugenol molecular inclusion complex was obtained by concentration under reduced pressure at 45~55℃ (S25), pre-freezing, vacuum freeze-drying, pulverizing, and sieving.

[0019] Another embodiment of step S2 of the present invention is that the jujube extract-eugenol molecular inclusion complex is formed by the self-assembly of jujube extract, and the preparation method is as follows: Prepare an aqueous solution of jujube extract (S21') with pure water, containing 2% to 8% by mass. Stir at low speed at 40 to 50°C for 30 minutes until completely swollen and dissolved. Adjust the pH of the system to 5.0 to 6.5. S22' Dissolve eugenol in ethanol, and the concentration of the eugenol ethanol solution is 30%~50%; S23' Under uniform stirring at 200~400 r / min, the eugenol ethanol solution is slowly added dropwise to the jujube extract aqueous solution in step S21'; the mass ratio of jujube extract to eugenol is 1:0.3~1. S24' Stir at 40-60℃ for 2-5 hours, then concentrate under reduced pressure to obtain a viscous inclusion paste; S25', low-temperature spray drying or freeze drying, to obtain the jujube extract-eugenol molecular inclusion complex.

[0020] The beneficial effects of this invention are: 1. Significant Aroma Slow-Release Effect: This invention constructs a dual-mode molecular inclusion structure combining hydroxypropyl-β-cyclodextrin inclusion and jujube polysaccharide self-assembly. This structure provides stable binding protection for eugenol spice components and characteristic cigar flavor components, allowing various aroma components to be released layer by layer and in an orderly manner, matching the 200-350℃ gradient heating temperature curve of HNB products. This effectively solves the defects of traditional direct flavor blending systems, such as initial aroma burst, rapid aroma decay in the middle and later stages, and flavor gaps, achieving continuous and stable aroma output throughout the entire smoking process and significantly improving the overall flavor consistency of HNB products.

[0021] 2. High inclusion efficiency and large effective loading capacity: This invention limits the content of jujube polysaccharides in the jujube extract to ≥90%. High-purity jujube polysaccharides possess excellent molecular entanglement, hydrophobic assembly, and hydrogen bonding capabilities, which can significantly improve the encapsulation and fixation effect of eugenol small molecules, greatly increasing the overall inclusion efficiency. Among them, the inclusion rate of the hydroxypropyl-β-cyclodextrin complex inclusion system can reach 80%–90%, and the inclusion rate of the jujube polysaccharide self-assembly inclusion system can reach 70%–85%, effectively reducing free fragrance components and improving the overall stability and effective utilization rate of the fragrance system.

[0022] 3. Synergistic enhancement of multiple aromas and rich aroma layers: The high-purity jujube polysaccharide of this invention has a natural, warm, roasted sweet aroma and a sweet base of dried fruit aroma, which can form a sweet and spicy complex aroma that complements the unique floral and mild spicy aroma of eugenol. At the same time, the system couples and anchors the complex aroma components characteristic of cigars, such as cocoa caramel sweetness, tobacco fermentation aroma, and woody aroma. Multiple flavor components are uniformly compounded at the molecular level, complementing and synergizing with each other, completely changing the problem of thin flavor and lack of layering in traditional single flavorings, and effectively simulating the mellow, delicate, and textured aroma of high-end cigars.

[0023] 4. Excellent thermal stability: The HP-β-CD composite carrier of this invention and high-purity jujube polysaccharide: the jujube polysaccharide macromolecules are entangled and hydrogen bonds reinforce the inclusion structure, which makes up for the heat resistance defects of cyclodextrin. The final overall system can be adapted to HNB 300~350℃ and the structure is stable and does not decompose.

[0024] 5. Extended Fragrance Duration: After molecular inclusion binding modification, the surface free energy of volatile aroma components such as eugenol is significantly reduced, and volatility is effectively suppressed. Experimental results show that at 180℃ / 30 min, the eugenol retention rate in the inclusion system of this invention can reach over 70%, while the retention rate of the traditional system with direct addition of eugenol is less than 30%. This significantly improves the heat resistance and anti-volatility of the fragrance and its long-lasting fragrance performance, effectively addressing the problem of weak aroma and short-lasting fragrance in the final stage of HNB products. Detailed Implementation

[0025] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0026] I. Preparation of Jujube Extract (1) Raw material selection: Take dried red dates as raw material, remove moldy and insect-infested particles, rinse the surface dust with deionized water, dry them, remove the pits, and cut them into thin slices with a thickness of 2-5mm for later use.

[0027] (2) Extraction process: T1. Take 100g of jujube slices, add 10 times the volume (V / m) of deionized water, soak at 60°C for 30 minutes, then use a high-speed centrifugal juicer to crush and pulp to obtain jujube pulp. T2. Add 0.5% (w / v) of a compound enzyme (cellulase: pectinase: xylanase = 2:1:1) to the jujube pulp, adjust the pH of the system to 5.0, and enzymatically hydrolyze at 45°C for 3 hours; after the enzymatic hydrolysis is completed, raise the temperature to 95°C and keep it for 10 minutes to inactivate the enzyme. T3. Cool the enzyme inactivation solution to room temperature, centrifuge at 8000 r / min for 10 min, and take the supernatant. Dilute the supernatant by half and filter to remove the residue. Add 5 times the volume of deionized water to the filter residue, extract in an 80 ℃ water bath for 1 h, centrifuge and filter again, and combine the two clear filtrates.

[0028] (3) Polysaccharide enrichment process: T4. Concentrate the combined filtrate under reduced pressure to 1 / 5 of the original volume to obtain crude jujube extract; T5. Add 4 times the volume of 95% ethanol to the crude extract of jujubes, and let it stand at 4°C for 12 hours to allow the polysaccharides to precipitate fully. T6. Collect the precipitate and wash it 2-3 times with anhydrous ethanol to remove small molecule sugars and pigment impurities, and obtain crude polysaccharide precipitate. T7. Dissolve the crude polysaccharide precipitate in deionized water, first pass it through a 100 kDa ultrafiltration membrane to remove large molecular impurities, then pass the permeate through an ultrafiltration membrane (10 kDa molecular weight cutoff) to remove small molecular impurities; then pass the permeate through an ultrafiltration membrane (100 kDa molecular weight cutoff) to collect the retentate. T8. After concentrating the retentate under reduced pressure, freeze-dry it to obtain jujube polysaccharide powder.

[0029] II. Detection of the content and components of jujube polysaccharides in jujube extract (1) Detection of polysaccharide content in jujube Detection principle: Polysaccharides are hydrolyzed in the presence of concentrated sulfuric acid to generate monosaccharides. The monosaccharides are then dehydrated to generate furfural derivatives, which react with phenol to produce a colorimetric reaction. The absorbance at 490 nm is linearly correlated with the polysaccharide concentration. The total polysaccharide content is quantified using glucose as a standard curve.

[0030] Crude extract sample determination: A portion of the crude jujube extract obtained in step T4 was transferred to a vacuum decompression concentrator for further concentration to a viscous extract, and then placed in a freeze dryer for vacuum freeze drying. After pulverization, crude jujube extract powder was obtained. The polysaccharide content of the crude extract powder was determined by the phenol-sulfuric acid method. The results showed that the mass fraction of jujube polysaccharides in the crude extract powder was 36.5%.

[0031] Sample testing procedure: Accurately weigh 20.00 mg of jujube polysaccharide powder, dissolve it in deionized water, and dilute to 100 mL to prepare a 0.2 mg / mL sample solution; pipette 2 mL of the sample solution and perform the same colorimetric operation as the standard curve (phenol + concentrated sulfuric acid, water bath, cooling), and measure the absorbance at 490 nm; each group is repeated in triplicate, and the average value is taken; calculate the total sugar concentration in the test solution according to the standard curve, and the average mass fraction of polysaccharides in the sample is 92.3%.

[0032] (2) Monosaccharide composition analysis Detection method: The sugar alcohol acetate derivatization method was used, and the detection was performed by gas chromatography-mass spectrometry (GC-MS, EI source).

[0033] Sample detection process: 20 mg of jujube polysaccharide sample was accurately weighed, added to 2 mol / L trifluoroacetic acid, and hydrolyzed at 120 ℃ in a sealed container for 2 h. After drying with nitrogen to remove acid, the sample was reduced with sodium borohydride and acetylated with an acetic anhydride-pyridine system to obtain a sugar alcohol acetate derivative. After chloroform extraction and purification, GC-MS was performed using a DB-5MS column. Simultaneously, mixed monosaccharide standards of glucose, galactose, arabinose, and xylose were prepared and derivatized using the same method. Qualitative analysis was performed based on chromatographic retention time and mass spectrometry fragment ions. The molar percentage of each monosaccharide was calculated using the external standard method by integrating peak areas. The jujube polysaccharide was found to consist of 42% glucose, 28% galactose, 15% arabinose, 8% xylose, and 7% trace amounts of other monosaccharides. Combined with infrared spectroscopy (1000–1100 cm⁻¹), the results were analyzed. - ¹ Characteristic absorption peaks confirm that the polysaccharide is mainly composed of pyran-type structures.

[0034] Therefore, the jujube polysaccharide powder prepared by the above method has a polysaccharide content of ≥90% and a concentrated molecular weight distribution, with 10~100kDa accounting for more than 75%. It has good water solubility and film-forming properties and is suitable for use as a molecular inclusion wall material.

[0035] Unless otherwise specified, the jujube extracts used in the following examples and comparative examples are all jujube polysaccharide powders prepared by the above method.

[0036] Example 1 Example 1 describes the preparation of a jujube extract-eugenol molecular inclusion complex by hydroxypropyl-β-cyclodextrin inclusion.

[0037] S21. Dissolve hydroxypropyl-β-cyclodextrin in deionized water to prepare an aqueous solution with a mass fraction of 18%; S22. Add jujube extract at a mass ratio of 6:1 (hydroxypropyl-β-cyclodextrin:jujube extract) and stir at 40℃ for 45 minutes until completely dissolved to obtain a mixed solution. S23. Eugenol was prepared into a 40% eugenol ethanol solution using anhydrous ethanol, and then added dropwise to the above mixed solution at a uniform rate under stirring at 50℃ and 350 r / min; wherein the mass ratio of jujube extract to eugenol was 1:0.8. S24, 50℃ heat preservation and stirring for 3 hours; The jujube extract-eugenol molecular inclusion complex was obtained by concentration under reduced pressure at 50℃ and S25, followed by pre-freezing, vacuum freeze-drying, pulverization, and sieving.

[0038] Example 2 This embodiment describes the preparation of a jujube extract-eugenol molecular inclusion complex using hydroxypropyl-β-cyclodextrin inclusion. The difference between this embodiment and Example 1 lies in the reaction conditions and feed ratio.

[0039] S21. Dissolve hydroxypropyl-β-cyclodextrin in deionized water to prepare a 25% (w / w) aqueous solution; S22. Add jujube extract at a mass ratio of hydroxypropyl-β-cyclodextrin to jujube extract of 8:1, stir at 35℃ for 60 min until completely dissolved to obtain a mixed solution; S23. Eugenol was prepared into a 30% eugenol ethanol solution using anhydrous ethanol, and then added dropwise to the above mixed solution at a constant rate under stirring at 60℃ and 250 r / min; wherein the mass ratio of jujube extract to eugenol was 1:0.3. S24, 60℃ heat preservation and stirring for 2 hours; The jujube extract-eugenol molecular inclusion complex was obtained by concentration under reduced pressure at 25°C and 45°C, followed by pre-freezing, vacuum freeze-drying, pulverization, and sieving.

[0040] Example 3 This embodiment describes the preparation of a jujube extract-eugenol molecular inclusion complex using hydroxypropyl-β-cyclodextrin inclusion. The difference between this embodiment and Example 1 lies in the reaction conditions and feed ratio.

[0041] S21. Dissolve hydroxypropyl-β-cyclodextrin in deionized water to prepare a 10% (w / w) aqueous solution; S22. Add jujube extract to hydroxypropyl-β-cyclodextrin at a mass ratio of 4:1, stir at 50℃ for 30 minutes until completely dissolved to obtain a mixed solution; S23. Eugenol was prepared into a 50% eugenol ethanol solution using anhydrous ethanol, and then added dropwise to the above mixed solution at a uniform rate under stirring at 40℃ and 400 r / min; wherein the mass ratio of jujube extract to eugenol was 1:1. S24, 40℃ heat preservation and stirring for 4 hours; The jujube extract-eugenol molecular inclusion complex was obtained by concentration under reduced pressure at 25°C and 55°C, followed by pre-freezing, vacuum freeze-drying, pulverization, and sieving.

[0042] Example 4 This embodiment provides a method for preparing a jujube extract-eugenol molecular inclusion complex by self-assembly of jujube extract.

[0043] S21' and pure water were mixed to prepare an 8% (w / w) aqueous solution of jujube extract. The solution was stirred at low speed at 50°C for 30 minutes until it was completely swollen and dissolved. The pH of the system was then adjusted to 6.5. S22' Dissolve eugenol in ethanol to obtain a 30% eugenol ethanol solution; S23' Under uniform stirring at 200 r / min, the eugenol ethanol solution is slowly added dropwise to the jujube extract aqueous solution in step S21'; the mass ratio of jujube extract to eugenol is 1:0.3. S24', Stir at 40℃ for 5 hours, concentrate under reduced pressure to obtain a viscous inclusion paste; S25', low-temperature spray drying or freeze drying, to obtain the jujube extract-eugenol molecular inclusion complex.

[0044] Example 5 This embodiment provides a method for preparing a jujube extract-eugenol molecular inclusion complex by self-assembly of jujube extract, which differs from Example 4 in the reaction conditions and feed ratio.

[0045] S21' and pure water were used to prepare a 5% (w / w) aqueous solution of jujube extract. The solution was stirred at low speed at 45°C for 30 minutes until it was completely swollen and dissolved. The pH of the system was then adjusted to 6.0. S22' Dissolve eugenol in ethanol to obtain a 40% eugenol ethanol solution; S23' Under uniform stirring at 300 r / min, the eugenol ethanol solution is slowly added dropwise to the jujube extract aqueous solution in step S21'; the mass ratio of jujube extract to eugenol is 1:0.8. S24', Stir at 45℃ for 3.5h, concentrate under reduced pressure to obtain a viscous inclusion paste; S25', low-temperature spray drying or freeze drying, to obtain the jujube extract-eugenol molecular inclusion complex.

[0046] Example 6 This embodiment provides a method for preparing a jujube extract-eugenol molecular inclusion complex by self-assembly of jujube extract, which differs from Example 4 in the reaction conditions and feed ratio.

[0047] S21' and pure water were mixed to prepare a 2% (w / w) aqueous solution of jujube extract. The solution was stirred at low speed at 40°C for 30 minutes until it was completely swollen and dissolved. The pH of the system was then adjusted to 5.0. S22' Dissolve eugenol in ethanol to obtain a 50% eugenol ethanol solution; S23' Under uniform stirring at 400 r / min, the eugenol ethanol solution is slowly added dropwise to the jujube extract aqueous solution in step S21'; the mass ratio of jujube extract to eugenol is 1:1. S24', Stir at 60℃ for 2 hours, concentrate under reduced pressure to obtain a viscous inclusion paste; S25', low-temperature spray drying or freeze drying, to obtain the jujube extract-eugenol molecular inclusion complex.

[0048] The jujube extract-eugenol molecular inclusion complexes prepared in Examples 1-3 were further identified. Fourier transform infrared spectroscopy characterization results showed that hydroxypropyl-β-cyclodextrin was also detected at 1150 cm⁻¹ in the infrared spectrum of the complexes. -¹、1030 cm - ¹ Characteristic absorption peaks of ether bonds and glucose backbone, and jujube polysaccharide at 1045 cm⁻¹ - ¹ Characteristic peaks of pyranose rings and eugenol at 1605 cm⁻¹ - ¹ Benzene ring and 1268 cm - ¹ Characteristic absorption peak of phenolic hydroxyl groups; compared with the spectrum of the single raw material, the inclusion compound has a peak at 3300–3400 cm⁻¹. - ¹ The hydroxyl association peak red-shifted and broadened, the intensity of the characteristic peak of eugenol decreased and the peak position shifted, and there was no independent sharp absorption peak of free eugenol, confirming that hydroxypropyl-β-cyclodextrin and jujube polysaccharide jointly bind eugenol through hydrogen bonds and hydrophobic interactions to form a stable two-component complex molecular inclusion structure.

[0049] The jujube extract-eugenol molecular inclusion complexes prepared in Examples 4-6 were characterized by Fourier transform infrared spectroscopy, which showed that jujube polysaccharides were detected at 1045 cm⁻¹ in the infrared spectra of the inclusion complexes. - ¹ Characteristic peaks of pyranose rings and eugenol at 1605 cm⁻¹ - ¹Benzene ring and 1268 cm - ¹ Characteristic absorption peak of phenolic hydroxyl groups; compared with the spectrum of the single raw material, the inclusion compound has a peak at 3300–3400 cm⁻¹. - ¹ The hydroxyl association peak red-shifted and broadened, the intensity of the characteristic peak of eugenol decreased and the peak position shifted, and there was no independent sharp absorption peak of free eugenol. This confirms that jujube polysaccharides rely on intermolecular hydrogen bonds and hydrophobic entanglement to combine with eugenol to form a stable polysaccharide self-assembled molecular inclusion structure.

[0050] Comparative Example 1 The difference between this comparative example and Example 1 is that this comparative example only uses hydroxypropyl-β-cyclodextrin to encapsulate the jujube extract, that is, step S23 is omitted, and the molecular inclusion complex of hydroxypropyl-β-cyclodextrin-jujube extract is finally prepared.

[0051] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that in this comparative example, only hydroxypropyl-β-cyclodextrin is used to encapsulate eugenol, and jujube extract is not added, that is, step S22 is omitted, and finally the molecular inclusion complex of hydroxypropyl-β-cyclodextrin-eugenol is obtained.

[0052] Comparative Example 3 The difference between Comparative Example 3 and Example 1 is that the jujube extract and eugenol were physically mixed at a mass ratio of 1:0.8 to obtain a physical mixture.

[0053] Comparative Example 4 The difference between Comparative Example 4 and Example 1 is that the mass ratio of jujube extract to eugenol in this comparative example is 1:0.2.

[0054] Comparative Example 5 The difference between Comparative Example 5 and Example 1 is that the mass ratio of jujube extract to eugenol in this comparative example is 1:1.2.

[0055] Comparative Example 6 The difference between Comparative Example 6 and Example 1 is that the jujube extract used in this comparative example is the jujube crude extract powder obtained by further processing the jujube crude extract obtained in step T4 (jujube polysaccharide mass fraction is 36.5%).

[0056] Comparative Example 7 The difference between Comparative Example 7 and Example 5 is that the jujube extract used in this comparative example is the jujube crude extract obtained by further processing the jujube crude extract obtained in step T4 to obtain jujube crude extract powder (jujube polysaccharide mass fraction is 36.5%).

[0057] Comparative Example 8 The difference between Comparative Example 8 and Example 5 is that the pH of the system was adjusted to 7.0 in step S21' of this Comparative Example.

[0058] Comparative Example 9 The difference between Comparative Example 9 and Example 5 is that the pH of the system was adjusted to 4.0 in step S21' of this Comparative Example.

[0059] Determination of eugenol inclusion rate, effective loading, and retention rate of tobacco flavoring The inclusion rate and effective loading of eugenol were determined for the molecular inclusion complexes prepared in Examples 1-6 and Comparative Examples 2, 4-9.

[0060] 1. Calculation of eugenol inclusion rate Two equal amounts of the freeze-dried, pulverized, and sieved composite inclusion complex powder were accurately weighed. The first portion was fully extracted with anhydrous ethanol, followed by ultrasonic extraction to completely release the unencapsulated, surface-adsorbed free eugenol. The supernatant was collected by centrifugation, and the mass of free eugenol was quantified by ultraviolet spectrophotometry. The second portion of the inclusion complex powder was heated with hot water to disrupt the dual inclusion structure of polysaccharide and cyclodextrin, releasing all eugenol. The total eugenol content in the inclusion complex was determined using the same method. The inclusion rate was calculated using the formula: Inclusion rate = (Total eugenol mass) / (Total eugenol mass). The inclusion rate of eugenol in different systems was calculated as (mass of free eugenol on the surface) / total eugenol mass × 100%.

[0061] 2. Calculation of effective payload Accurately weigh the mass of each group of dried inclusion complexes; after hot water rupture, determine the mass of eugenol bound inside each inclusion complex using ultraviolet light method. Use the mass of eugenol loaded per unit mass of dried carrier as the effective load and compare the load data of inclusion complexes in different systems.

[0062] 3. Detection of Retention Rate of Tobacco Flavorings In TGA testing, the percentage of residual eugenol mass after heating to the target temperature relative to the initial mass is the core indicator for evaluating thermal stability. The detection conditions of this invention are a nitrogen atmosphere and a heating rate of 10°C / min to 180°C.

[0063] The test results are shown in Table 1: Table 1. Results of inclusion rate, effective loading, and eugenol retention rate determination for Examples 1-6 and Comparative Examples 2-9

[0064] The above experimental results show that: ① The inclusion rate of HP-β-CD and jujube polysaccharide dual carriers is 80%~90%, which is better than the 70%~85% of single jujube self-assembly. Jujube polysaccharide can significantly enhance the heat-resistant inclusion structure, while the retention rate of eugenol in the cyclodextrin-based ratio is less than 42%; ② The optimal ratio of jujube extract to eugenol is 1:0.8. If the ratio is too low, the load is insufficient; if the ratio is too high, the carrier saturation increases dramatically, and the inclusion rate and thermal stability decline simultaneously; ③ The purity of polysaccharide directly determines the inclusion capacity. The inclusion rate and high-temperature retention rate of the crude polysaccharide group (36.5%) decreased significantly, verifying the technical necessity of limiting the jujube polysaccharide content to ≥90% in this invention; ④ The optimal pH window for the self-assembly system is 5.0~6.5. Excessive acidity / alkalinity destroys the hydrogen bond entanglement structure of polysaccharide, reducing the load and aroma retention performance.

[0065] Examples 7-9 Examples 7-9 describe the further preparation of tobacco flavorings using the jujube extract-eugenol molecular inclusion complex prepared in Example 1, with formulations shown in the table below: Table 2 shows the components (wt%, total 100%) of the tobacco flavorings prepared in Examples 7-9.

[0066] Examples 10-12 Examples 10-12 describe the further preparation of jujube extract-eugenol molecular inclusion complexes prepared in Example 5 into tobacco flavorings, with formulations shown in the table below: Table 3 shows the components (wt%, total 100) of the tobacco flavorings prepared in Examples 10-12.

[0067] Comparative Example 10 The difference between Comparative Example 10 and Example 8 is that Comparative Example 10 uses the molecular inclusion complex of hydroxypropyl-β-cyclodextrin-jujube extract prepared in Comparative Example 1 to replace the molecular inclusion complex of jujube extract-eugenol in an equal amount.

[0068] Comparative Example 11 The difference between Comparative Example 11 and Example 8 is that the hydroxypropyl-β-cyclodextrin-eugenol molecular inclusion complex prepared in Comparative Example 2 is used to replace the jujube extract-eugenol molecular inclusion complex in an equal amount.

[0069] Comparative Example 12 The difference between Comparative Example 12 and Example 8 is that the physical mixture prepared in Comparative Example 3 is used to replace the jujube extract-eugenol molecular inclusion complex in an equal amount.

[0070] Comparative Examples 13-14 The difference between Comparative Examples 13-14 and Example 8 lies in the mass percentage of the jujube extract-eugenol molecular inclusion complex, as shown in the table below: Table 4 shows the composition (wt%, total 100%) of the tobacco flavorings prepared in Comparative Examples 13-14.

[0071] The preparation methods of tobacco flavorings in Examples 7-12 and Comparative Examples 10-14 are similar. Oil-lubricating excipients and solvents are added to the jujube extract-eugenol molecular inclusion complex according to the formula ratio. After stirring and mixing evenly, the mixture is spray-dried to obtain powdered tobacco flavorings.

[0072] The tobacco flavorings prepared in Examples 7-12 and Comparative Examples 10-14 were uniformly sprayed onto the surface of tobacco shreds at an addition rate of 0.05%. After equilibration at room temperature for 24 hours, they were rolled into standard cigarettes (cigarette weight 0.85±0.05 g). Following the ISO 3308 standard smoking conditions (35 mL / puff, 2 s / puff, 60 s interval), 10 trained professional sensory evaluators conducted a blind evaluation in a standard smoking environment (22±1°C, 60±5% RH). Sensory scoring was based on the tobacco industry standard "YC / T 415-2011 Sensory Evaluation Methods for Tobacco Products," using a 10-point scoring system, and the average value was taken.

[0073] Table 5 Scoring Standards for Sensory Evaluation Indicators

[0074] The sensory evaluation results are shown in Table 6 below.

[0075] Table 6 Sensory evaluation results of Examples 7-12 and Comparative Examples 10-14

[0076] The above results indicate that: (1) Stirred gas control In this invention, all the off-odor scores of the embodiment groups were above 8.2, with the optimal formulation embodiment 8 achieving an off-odor score as high as 9.3, exhibiting almost no obvious smoke or off-odors and maximizing aroma purity. All comparative groups had off-odor scores below 7, with comparative example 12 (without inclusion physical mixing) scoring only 4.2, comparative example 11 (without jujube polysaccharide) scoring 5.8, and comparative example 10 (without eugenol) scoring 5.2, all exhibiting serious off-odor and odor problems.

[0077] Technical Response: The dual-carrier composite inclusion structure of this invention can stably bind flavor molecules within the cyclodextrin cavity and the polysaccharide hydrogen bond network, significantly reducing the impurities generated by the thermal decomposition and volatilization of flavor during high-temperature heating, thereby improving the purity of flue gas from the source. This core technical effect is directly and extremely reflected in the sensory evaluation.

[0078] (2) Aroma fullness and stability: perfectly demonstrates the invention effect of slow release of aroma and stable output throughout the entire inhalation process. In the embodiments of this invention, the aroma quality and aroma quantity scores were all above 8 points. The optimal formula, Example 8, scored 9.5 points for aroma quality and 9.4 points for aroma quantity, while Example 11 scored 9.3 points for aroma quality and 9.1 points for aroma quantity. The aroma was delicate, full, and textured, without obvious problems of initial burst of aroma and subsequent decay. In the comparative examples, the physically mixed Comparative Example 12 scored only 5 points for aroma quality and 4.5 points for aroma quantity, while the Comparative Example 11 without jujube polysaccharides scored 6.5 points for aroma quality and 6 points for aroma quantity. Both examples had problems of thin aroma, lack of layers, and unstable release.

[0079] Technical Compatibility: The dual-mode molecular inclusion structure of this invention enables the layer-by-layer and orderly release of aroma components, perfectly matching the gradient heating curve of HNB products. The aroma is continuously and stably output throughout the entire extraction process, completely solving the flavor gap problem of traditional fragrance systems. The sensory performance is comprehensively superior to traditional formulas.

[0080] (3) Smoke smoothness and moisturizing sensation: The synergistic effect of oil-based additives and the natural moisturizing sensation of polysaccharides is fully highlighted. In the embodiment group of this invention, the scores for irritation and dryness were all above 8.0. The optimal formula embodiment 8 scored 9.5 for irritation and 9.6 for dryness, with a smooth smoke and no obvious spiciness, and a full mouthfeel without dryness or astringency. In the comparative group, the physical mixture comparative embodiment 12 scored 4 for irritation and 4.1 for dryness, with extremely strong spiciness and dryness, which seriously affected the smoking experience.

[0081] Technical Response: In the formula of this invention, the natural moisturizing effect of jujube polysaccharide, together with the moisturizing effect of oily excipients such as glycerin, triacetin, and cocoa wax, forms a synergistic effect, which greatly reduces the irritation and dryness of the smoke, and significantly improves the comfort of inhalation and the feeling of being enveloped in the mouth.

[0082] (4) Optimal formulation screening Example 8 (hydroxypropyl-β-cyclodextrin + jujube polysaccharide dual carrier complex inclusion, inclusion complex addition amount 45%) is the optimal formula for basic tobacco flavoring, with a total score of 65.9 points. All indicators are at the optimal level, with a balanced sweet and spicy aroma, pure and mellow smoke, and stable aroma release, perfectly meeting the basic flavor requirements of HNB products.

[0083] This invention also provides a cigar-flavored flavoring agent, further enhanced with a cigar-characteristic compound, wherein the cigar-characteristic compound comprises cocoa extract, fenugreek tincture, and vanillin; the mass ratio of the three is 7~10:1~3:0.5~2. The cocoa extract, fenugreek tincture, and vanillin are all commercially available products.

[0084] Examples 13-17 Examples 13-17 are tobacco flavorings prepared using cigar characteristic composites with different component ratios, wherein the jujube extract-eugenol molecular inclusion complex is taken from Example 1. See Table 7 for details.

[0085] Table 7 shows the components (wt%, total 100) of the tobacco flavorings prepared in Examples 13-17.

[0086] Example 18 The difference between this embodiment and Embodiment 16 is that the jujube extract-eugenol molecular inclusion complex in this embodiment is taken from Embodiment 5.

[0087] Comparative Example 15 The difference between Comparative Example 15 and Example 16 is that the cigar characteristic compound in this comparative example only contains 10% by weight of cocoa extract and 3% by weight of fenugreek tincture, and replaces vanillin with an equal amount of oil-lubricating additives and solvent aids.

[0088] Comparative Example 16 The difference between Comparative Example 16 and Example 16 is that the cigar characteristic compound in this comparative example only contains 10% by weight of cocoa extract and 2% by weight of vanillin, and replaces fenugreek tincture with an equal amount of solvent auxiliaries, propylene glycol.

[0089] Comparative Example 17 The difference between Comparative Example 17 and Example 16 is that the cigar characteristic compound in this comparative example only contains 3% by weight of fenugreek tincture and 2% by weight of vanillin, and replaces cocoa extract with an equal amount of solvent auxiliaries such as propylene glycol.

[0090] Comparative Examples 18-20 Comparative Examples 18-20 investigated different ratios of cocoa extract, fenugreek tincture, and vanillin, as detailed in Table 8.

[0091] Table 8 shows the composition (wt%, total 100) of the tobacco flavorings used in Comparative Examples 18-20.

[0092] Comparative Example 21 The difference between this comparative example and Example 16 is that no oil-lubricating excipients are added in this comparative example, and an equal amount of solvent additives are used instead, wherein the mass percentage of propylene glycol is 37% and the mass percentage of ethanol is 10%.

[0093] The tobacco flavorings prepared in Examples 13-17 and Comparative Examples 15-21 were uniformly sprayed onto the surface of tobacco shreds at an addition rate of 0.05%. After equilibration at room temperature for 24 hours, they were rolled into standard cigarettes (cigarette weight 0.85±0.05 g). Following the ISO 3308 standard smoking conditions (35 mL / puff, 2 s / puff, 60 s interval), ten trained professional sensory evaluators conducted a blind evaluation in a standard smoking environment (22±1°C, 60±5% RH). Sensory scoring was based on the tobacco industry standard "YC / T 415-2011 Sensory Evaluation Methods for Tobacco Products," using a 10-point scoring system, and the average value was taken. The sensory scoring results are shown in Table 9 below.

[0094] Table 9 shows the sensory evaluation results of Examples 13-17 and Comparative Examples 15-21.

[0095] The above results indicate that: (1) The synergy and layering of multiple aromas in this invention perfectly demonstrate the invention's effect of synergistic enhancement of multiple aromas and rich aroma layers. In all embodiments of this invention, the aroma quality and aroma quantity scores were all above 8.8. The optimal formula, Example 16, scored 9.6 in aroma quality and 9.5 in aroma quantity, while Example 17 scored 9.5 in aroma quality and 9.4 in aroma quantity. The aromas of cocoa caramel sweetness, tobacco fermentation, woody aroma, clove spice, and jujube sweetness were perfectly blended, with full layers and natural transitions, without any abrupt single aroma. In all comparative examples, Comparative Example 15 (lacking vanillin), Comparative Example 16 (lacking fenugreek tincture), and Comparative Example 17 (lacking cocoa extract), which lacked the core component, all scored below 7.3 in aroma quality and below 7.0 in aroma quantity, indicating a severe flavor gap and an inability to form the complex aroma of a cigar. Comparative Examples 18, 19, and 20, whose compound ingredient ratios deviated from the range, all scored below 7.6 in aroma quality and below 7.4 in aroma quantity, indicating an imbalance in aroma, either with excessive cocoa caramel sweetness, insufficient fermentation aroma, or a thin sweet aroma.

[0096] This invention achieves uniform blending and synergistic effects of multiple flavor components at the molecular level by limiting the optimal ratio range of characteristic cigar compound ingredients (cocoa extract: fenugreek tincture: vanillin = 7~10:1~3:0.5~2), completely changing the problem of thin flavor and lack of layering in traditional single flavorings, and perfectly replicating the complex aroma of high-end cigars.

[0097] (2) The dual advantages of high-purity polysaccharides and inclusion structure are fully reflected in the flue gas purity and impurity control. In the embodiments of this invention, all off-flavor scores were above 9 points, with the optimal formulation embodiment 16 achieving an off-flavor score as high as 9.7 points. It had almost no off-flavors, fermentation off-flavors, or burnt flavors, and the smoke purity was extremely high. In the comparative groups, comparative embodiment 21, which had no oily additives, had an off-flavor score of only 6.2 points, comparative embodiment 18, which had a deviated compound ratio, had an off-flavor score of 7.6 points, and comparative embodiments 15-17, which lacked core components, all had off-flavor scores below 7.1 points. All of these had obvious off-flavors and odors, which seriously damaged the pure taste of the cigars.

[0098] This invention significantly reduces free monosaccharides, impurities, and other components that easily generate off-gas in jujube extract through a refining process using high-purity jujube polysaccharides (polysaccharide content ≥90%). At the same time, the dual-carrier composite inclusion structure further binds the flavor molecules, reducing off-gas generated by high-temperature thermal decomposition. From raw materials to process, the purity of the flue gas is guaranteed in two ways.

[0099] (3) The smoothness and oily texture of the smoke perfectly replicate the oily smoking experience of a high-end cigar. In the embodiments of this invention, the scores for irritation and dryness were all above 9.4. The optimal formula embodiment 16 scored 9.8 for irritation and 9.9 for dryness, with a smooth and mild smoke, no harshness, no astringency on the tongue, and a very strong oily and enveloping sensation in the mouth, perfectly replicating the oily and smooth smoking texture of a high-end cigar. In the comparative group, comparative embodiment 21, which did not contain oily and smoothing additives, scored only 6 for irritation and 6.1 for dryness, with a very strong dry and harsh smoke, completely lacking the oily and smooth texture of a cigar. Comparative embodiments 18-20, which had deviations in the compound material ratio, scored below 7.3 for both irritation and dryness, with a serious lack of smoothness in the smoke.

[0100] This invention utilizes an oil-based moisturizing additive system composed of glycerin, triacetin, and cocoa wax, which works in perfect synergy with the natural moisturizing properties of jujube polysaccharides. This significantly reduces the irritation and dryness of the smoke, while substantially improving the oiliness and mouthfeel of the smoke, thus completely solving the problems of dry and irritating smoke from traditional HNB cigar characteristic composite materials.

[0101] Example 16 (cocoa extract: fenugreek tincture: vanillin = 10:3:2, inclusion complex addition 40%, compound material 15%, oil 35%, solvent aid 10%) is the optimal compound material formula for cigars, with a total score of 67.4 points. All indicators are at the full score level. It has a perfect synergy of multiple aromas, a pure and mellow smoke, and a full oily texture, perfectly meeting the flavor requirements of high-end HNB cigar products.

[0102] To further investigate the synergistic aroma-enhancing and stability-increasing effects of jujube polysaccharide-eugenol inclusion complexes and cigar characteristic compound materials, this invention further examined the aroma release process of the tobacco flavorings prepared according to the formulations of Examples 8, 11, 16, and 18. Comparative Example 12 and the newly added Comparative Example 22 were used as control groups: the formulation composition of Comparative Example 22 was similar to that of Example 16, the difference being that the jujube extract and eugenol in Comparative Example 22 were physically mixed.

[0103] Eugenol, vanillin, and theobromine were selected as representative components of three characteristic aromas. The release of each aroma substance at three temperature ranges of 200 ℃, 280 ℃, and 350 ℃ was determined by segmented gradient heating-Cambridge filter trapping-GC-MS quantification method. The layer-by-layer orderly release ability of the complex inclusion system for multiple components of spicy, sweet, and roasted / fermented aromas was comprehensively evaluated. The results are shown in the table below.

[0104] Table 10 shows the aroma gradient release results of eugenol, vanillin, and theobromine in several examples and comparative examples.

[0105] The results in the table above indicate that... 1. The sustained-release stability of the inclusion system of the present invention: The eugenol release in Examples 8 and 11 is concentrated at 280°C, with a small amount released at 200°C and stable release at 350°C. The total release amount is significantly higher than that of the physical mixture in Comparative Example 12, which completely solves the defect of the traditional system where the aroma is released in the first stage and the aroma decays rapidly in the later stage.

[0106] 2. Synergistic aroma enhancement of cigar characteristic compound: In Examples 16 and 18, cigar characteristic compound was added to the encapsulation system. The total release of vanillin and theobromine was significantly higher than that of the comparative example 22, which used physical mixing with cigar ingredients. Moreover, the release curves of the three characteristic substances were highly matched, all concentrated at 280°C. This achieved the synergistic release of spicy, sweet, and roasted / fermented aromas, greatly enhancing the layering and fullness of the aroma.

[0107] 3. Synergistic stabilizing effect: The inclusion structure also plays a stabilizing and protective role for the components of the cigar characteristic compound. Vanillin and cocopyrazine in Examples 16 and 18 still release more than 20% at 350℃, while Comparative Example 22 releases only about 5% at 350℃, which greatly improves the heat resistance and anti-volatilization ability and long-lasting aroma performance of the fragrance.

[0108] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within the present invention.

Claims

1. A tobacco flavoring prepared using jujube extract, characterized in that, The percentages of each component by total mass are as follows: Jujube extract-eugenol molecular inclusion complex: 30%~65%; Additives: 35%~70%; The mass ratio of the jujube extract to eugenol is 1:0.3~1; The jujube extract-eugenol molecular inclusion complex is a hydroxypropyl-β-cyclodextrin inclusion structure or a jujube extract self-assembled inclusion structure.

2. The tobacco flavoring according to claim 1, characterized in that, In the jujube extract-eugenol molecular inclusion complex, the mass ratio of jujube extract to eugenol is 1:0.5~1.

3. The tobacco flavoring according to claim 1, characterized in that, The jujube extract contains ≥90% jujube polysaccharides by mass.

4. The tobacco flavoring according to claim 1, characterized in that, The additives include solvent additives and oil-lubricating excipients; the solvent additives are selected from at least one of propylene glycol and ethanol; the oil-lubricating excipients are selected from at least one of glycerin, triacetin, and cocoa wax.

5. The tobacco flavoring according to claim 4, characterized in that, It also includes cigar characteristic compound, which is at least two of cocoa extract, fenugreek tincture, and vanillin.

6. The tobacco flavoring according to claim 5, characterized in that, The percentages of each component by total mass are as follows: Jujube extract-eugenol molecular inclusion complex: 35%~45%; Cigar characteristic blend: 10%~15%; Oil-lubricating excipients: 30%~40%; Solvent additives: 10%~19.5%; The mass ratio of the jujube extract to eugenol is 1:0.3~1; the content of jujube polysaccharides in the jujube extract is ≥90%.

7. A method for preparing a tobacco flavoring as described in claim 1, comprising the following steps: S1. Preparation of jujube extract; S2. Preparation of jujube extract-eugenol molecular inclusion complex; S3. Add the auxiliary agent to the jujube extract-eugenol molecular inclusion complex according to the formula ratio, stir and mix evenly, and then spray dry to obtain powdered tobacco flavoring.

8. A method for preparing a tobacco flavoring as described in claim 5, comprising the following steps: S1', Preparation of jujube extract; S2', Preparation of jujube extract-eugenol molecular inclusion complex; S3' Add cigar-characteristic compound to the jujube extract-eugenol molecular inclusion complex according to the formula ratio, and stir at low temperature and low speed. 9.S4' Add oil-lubricating excipients and solvents to the jujube extract-eugenol molecular inclusion complex according to the formula ratio, stir continuously until uniformly mixed, and then spray dry to obtain powdered tobacco flavoring.

10. The preparation method according to claim 7 or 8, characterized in that, In step S2, the jujube extract-eugenol molecular inclusion complex is composed of hydroxypropyl-β-cyclodextrin, and the preparation method is as follows: S21. Dissolve hydroxypropyl-β-cyclodextrin in deionized water to prepare an aqueous solution with a mass fraction of 10%~25%; S22. Add jujube extract to hydroxypropyl-β-cyclodextrin at a mass ratio of 4:1 to 8:1, and stir at 35 to 50°C for 30 to 60 minutes until completely dissolved to obtain a mixed solution. S23. Eugenol is prepared into an ethanol solution with a mass fraction of 30%~50% using anhydrous ethanol, and is added dropwise to the above mixed solution at a uniform rate under stirring at 40~60℃ and 250~400 r / min; wherein the mass ratio of hydroxypropyl-β-cyclodextrin to eugenol is 3:1~6:1, and the mass ratio of jujube extract to eugenol is 1:0.3~1; S24, keep warm at 40~60℃ and mix for 2~4 hours; The jujube extract-eugenol molecular inclusion complex was obtained by concentration under reduced pressure at 45~55℃ (S25), pre-freezing, vacuum freeze-drying, pulverizing, and sieving.

11. The preparation method according to claim 7 or 8, characterized in that, In step S2, the jujube extract-eugenol molecular inclusion complex is formed by the self-assembly of jujube extract, and the preparation method is as follows: Prepare an aqueous solution of jujube extract (S21') with pure water, containing 2% to 8% by mass. Stir at low speed at 40 to 50°C for 30 minutes until completely swollen and dissolved. Adjust the pH of the system to 5.0 to 6.

5. S22' Dissolve eugenol in ethanol, and the concentration of the eugenol ethanol solution is 30%~50%; S23' Under uniform stirring at 200~400 r / min, the eugenol ethanol solution is slowly added dropwise to the jujube extract aqueous solution in step S21'; the mass ratio of jujube extract to eugenol is 1:0.3~1. S24' Stir at 40-60℃ for 2-5 hours, then concentrate under reduced pressure to obtain a viscous inclusion paste; S25', low-temperature spray drying or freeze drying, to obtain the jujube extract-eugenol molecular inclusion complex.

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