A method for preparing tobacco flavoring based on the separation of fresh bellflower peel and pulp, its products and applications

Abstract

This invention relates to a method for preparing tobacco flavoring based on the separation of fresh Platycodon grandiflorus peel and pulp, as well as its products and applications. The preparation method includes: (1) separating the peel and pulp of fresh Platycodon grandiflorus rhizome to obtain fresh Platycodon grandiflorus peel; (2) subjecting the fresh Platycodon grandiflorus peel to an enzymatic hydrolysis reaction, followed by enzyme inactivation treatment after the reaction to obtain an enzymatic hydrolysis mixture; (3) mixing the enzymatic hydrolysis mixture with an ethanol-water solution, subjecting it to ultrasonic-microwave combined treatment, and then reflux extraction to obtain the tobacco flavoring. This invention creatively designs a method for preparing tobacco flavoring based on the separation of fresh Platycodon grandiflorus peel and pulp. By peeling while fresh, the peel and pulp are separated. Furthermore, a specific method for preparing tobacco flavoring is designed based on the component characteristics of Platycodon grandiflorus peel to solve the problems of low resource utilization, low product added value, and mismatch between processing methods and component characteristics in the existing technology.

Description

Technical Field

[0001] This invention belongs to the field of cigarette manufacturing technology, and relates to a method for preparing tobacco flavoring based on the separation of fresh pungent root peel and pulp, as well as its products and applications. Background Technology

[0002] Platycodon grandiflorus, the dried root of the plant Platycodon grandiflorus (family Campanulaceae), is a traditional Chinese medicine used both as food and medicine. It is believed to have effects such as clearing the lungs, relieving sore throat, resolving phlegm, and draining pus. In traditional processing, fresh Platycodon grandiflorus typically undergoes a "peeling" process, where the outer skin is removed before the flesh is dried for medicinal use. This processing method results in a large amount of Platycodon grandiflorus peel being discarded as waste, leading to a waste of biological resources.

[0003] Currently, there has been considerable research on the in-depth development of Platycodon grandiflorus. However, existing technologies for processing and utilizing Platycodon grandiflorus suffer from the following technical shortcomings: First, resource utilization is singular, and its value is not fully explored: In traditional processing of Platycodon grandiflorus, the fresh rhizomes are usually peeled and the pulp is used for medicine, while the Platycodon grandiflorus peel, which is rich in various active ingredients, is discarded as waste, resulting in a waste of biological resources. Although some studies have proposed using the processing scraps of Platycodon grandiflorus (including the peel, fibrous roots, etc.) to extract total saponins, this is essentially still a mixed processing of the peel and pulp, resulting in a single product and failing to achieve high-value graded utilization of different parts (peel and pulp) of Platycodon grandiflorus.

[0004] Second, the processing methods are crude and fail to consider the differences in composition: Current technology lacks awareness of the significant differences in chemical composition between the peel and pulp of Platycodon grandiflorus. Studies have shown that the content of volatile aroma components and saponins in the peel differs significantly from that in the pulp. Current technologies, whether discarding the peel directly or using it as a "scrap" to extract with other parts, fail to design a specialized extraction process tailored to the peel's rich content of volatile aroma components, resulting in the neglect or loss of its potential value as a tobacco flavoring agent.

[0005] Third, there is a disconnect between product function and application scenario: In the existing technology, Platycodon grandiflorus extract is mainly used in pharmaceuticals or health products. Its extraction process (such as high-temperature drying and macroporous resin purification) aims to obtain high-purity saponins, but it will destroy heat-sensitive volatile components, making it unsuitable for the tobacco flavoring field where high aroma requirements are required.

[0006] Therefore, how to design a specific processing method for Platycodon grandiflorus to realize the resource utilization of Platycodon grandiflorus peel, so as to solve the problems of low resource utilization, low product added value, and mismatch between processing methods and component characteristics in the existing technology, is a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0007] To address the shortcomings of existing technologies, the present invention aims to provide a method for preparing tobacco flavoring based on the separation of fresh platycodon root peel and pulp, as well as its products and applications.

[0008] To achieve this objective, the present invention adopts the following technical solution: In a first aspect, the present invention provides a method for preparing tobacco flavoring based on the separation of fresh platycodon root peel and pulp, the preparation method comprising: (1) Separate the bark from the flesh of fresh bellflower root to obtain fresh bellflower bark; (2) Fresh lily peel is subjected to enzymatic hydrolysis, and after the reaction is completed, enzyme inactivation treatment is performed to obtain an enzymatic hydrolysate mixture; (3) The enzymatic hydrolysate is mixed with an ethanol aqueous solution, and after ultrasonic-microwave combined treatment, it is refluxed to extract the tobacco flavoring.

[0009] This invention creatively designs a method for preparing tobacco flavorings based on the separation of fresh Platycodon grandiflorus peel and pulp. It achieves peel and pulp separation by peeling while fresh and, considering the component characteristics of Platycodon grandiflorus peel, designs a specific method for preparing tobacco flavorings to solve the problems of low resource utilization, low product added value, and mismatch between processing methods and component characteristics in existing technologies. This invention combines enzymatic hydrolysis with ultrasonic-microwave combined processing and ethanol reflux extraction to achieve highly efficient extraction of effective tobacco flavoring components from fresh Platycodon grandiflorus peel with high purity. Applying this to cigarettes can improve the aroma quality of cigarettes.

[0010] Preferably, step (1) after obtaining the fresh lily bulb peel further includes a step of crushing.

[0011] Preferably, the pulverization temperature is 0-30℃ (e.g., 0℃, 5℃, 10℃, 15℃, 20℃, 25℃, 30℃, etc.), and the pulverization mesh size is 5-20 mesh (e.g., 5 mesh, 10 mesh, 15 mesh, 20 mesh, etc.).

[0012] Preferably, the enzymatic hydrolysis in step (2) uses any one or a combination of at least two of cellulase, hemicellulase, pectinase, rhamnosidase, and arabinosidase.

[0013] Preferably, the enzymatic hydrolysis in step (2) uses a combination of cellulase, pectinase, rhamnosidase, and arabinosidase in a mass ratio of (2-4):(0.5-2):(0.5-1):(0.5-1) (wherein, the values ​​of 2-4 can be 2, 3, 4, etc., the values ​​of 0.5-2 can be 0.5, 1, 1.5, 2, etc., and the values ​​of 0.5-1 can be 0.5, 1, etc.).

[0014] Cellulase can break down the cell walls in the peel of Platycodon grandiflorus, while pectinase disrupts the pectin network. Rhamnosidase and arabinosidase can cleave sugar groups, aiding in the release of aroma from fresh Platycodon grandiflorus peel and further enhancing its aroma quality and complexity. When these four enzymes are used together in a specific mass ratio, they can exert a synergistic effect, releasing aroma precursors in a coordinated manner and enhancing the sensory experience.

[0015] Preferably, the enzyme used in step (2) is 0.1-2% of the weight of the fresh citrus peel (e.g., 0.1%, 0.5%, 1%, 1.5%, 2%, etc.).

[0016] Preferably, the enzymatic hydrolysis method in step (2) is as follows: the enzyme is diluted with water to a mass of 30-80% of the mass of the fresh tangerine peel (for example, it can be 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, etc.), and then sprayed onto the surface of the fresh tangerine peel for enzymatic hydrolysis.

[0017] This invention sprays an enzyme solution of a specific concentration onto the surface of fresh lily stalk peel, which is more effective than the traditional method of soaking the entire material in an enzyme dilution containing a large amount of solvent. This method can enrich the variety and structure of flavor substances after extraction, make the characteristic aroma more prominent, and allow for direct alcohol extraction without subsequent concentration, further reducing aroma loss.

[0018] Preferably, the enzymatic hydrolysis in step (2) is performed at a temperature of 40-50℃ (e.g., 40℃, 42℃, 44℃, 46℃, 48℃, 50℃, etc.) and for a time of 1-2 h (e.g., 1 h, 1.2 h, 1.4 h, 1.6 h, 1.8 h, 2 h, etc.).

[0019] Preferably, the enzyme inactivation treatment method is selected from any one or a combination of at least two of heating, high-pressure treatment, and ultrasonic treatment.

[0020] Preferably, the volume fraction of the ethanol aqueous solution in step (3) is 40-70% (e.g., it can be 40%, 50%, 60%, 70%, etc.).

[0021] Preferably, the ratio of the enzymatic hydrolysis mixture to the ethanol aqueous solution in step (3) is 1:(5-15)g / mL (for example, it can be 1:5 g / mL, 1:10 g / mL, 1:15 g / mL, etc.).

[0022] Preferably, the temperature of the ultrasound-microwave combined treatment in step (3) is 50-65℃ (e.g., 50℃, 55℃, 60℃, 65℃, etc.), and the time is 10-25 min (e.g., 10 min, 15 min, 20 min, 25 min, etc.).

[0023] Preferably, the ultrasonic power of the ultrasonic-microwave combined processing in step (3) is 200-500 W (e.g., 200 W, 300 W, 400 W, 500 W, etc.), and the microwave power is 200-600 W (e.g., 200 W, 300 W, 400 W, 500 W, 600 W, etc.).

[0024] Preferably, the reflux extraction time in step (3) is 0.5-2 h (e.g., 0.5 h, 1 h, 1.5 h, 2 h, etc.).

[0025] Preferably, the step of reflux extraction after ultrasonic-microwave combined processing in step (3) is repeated 2-4 times (e.g., 2 times, 3 times, 4 times, etc.).

[0026] Preferably, step (3) further includes a step of concentrating the extract after the reflux extraction is completed.

[0027] Preferably, the concentration method is vacuum concentration, which concentrates the material to a relative density of 1.1-1.25 (e.g., 1.1, 1.15, 1.2, 1.25, etc.).

[0028] In a second aspect, the present invention provides a tobacco flavoring obtained by the preparation method described in the first aspect.

[0029] Thirdly, the present invention provides the application of tobacco flavoring as described in the second aspect in the preparation of cigarette products.

[0030] Compared with the prior art, the present invention has the following beneficial effects: This invention creatively designs a method for preparing tobacco flavorings based on the separation of fresh Platycodon grandiflorus peel and pulp. It achieves peel and pulp separation by peeling while fresh and, considering the component characteristics of Platycodon grandiflorus peel, designs a specific method for preparing tobacco flavorings to solve the problems of low resource utilization, low product added value, and mismatch between processing methods and component characteristics in existing technologies. This invention combines enzymatic hydrolysis with ultrasonic-microwave combined processing and ethanol reflux extraction to achieve highly efficient extraction of effective tobacco flavoring components from fresh Platycodon grandiflorus peel with high purity. Applying this to cigarettes can improve the aroma quality of cigarettes. Detailed Implementation

[0031] To further illustrate the technical means and effects of the present invention, the following describes the technical solution of the present invention in conjunction with preferred embodiments of the present invention. However, the present invention is not limited to the scope of the embodiments.

[0032] The cellulase used in this invention was purchased from Shandong Longket Enzyme Preparation Co., Ltd., with an activity of 100,000 U / g; the pectinase was purchased from Shandong Longket Enzyme Preparation Co., Ltd., with an activity of 30,000 U / g; the rhamnosidase was purchased from Hebei Qiansheng Biotechnology Co., Ltd., with an activity of 200,000 U / g; and the arabinosidase was purchased from Shanghai Jinpan Biotechnology Co., Ltd., with an activity of 25,000 U / g.

[0033] Example 1 This embodiment provides a tobacco flavoring, the preparation method of which is as follows: (1) Separate the bark and flesh of fresh bellflower root to obtain fresh bellflower bark, and pulverize it to 20 mesh at 10℃; (2) At 40℃, the fresh quinoa peel was subjected to enzymatic hydrolysis using a combination of cellulase, pectinase, rhamnosidase and arabinosidase in a mass ratio of 2:1:0.5:0.5: First, the enzyme, which accounted for 0.8% of the total mass of the fresh quinoa peel, was diluted with water to 40% of the mass of the fresh quinoa peel. Then, the diluted enzyme solution was sprayed onto the surface of the fresh quinoa peel for enzymatic hydrolysis. The hydrolysis time was 1.5 h. After the reaction was completed, the enzyme was inactivated by treating at 90℃ for 15 min to obtain an enzymatic hydrolysis mixture. (3) The enzymatic hydrolysate was mixed with a 60% ethanol aqueous solution at a ratio of 1:8 g / mL. The mixture was subjected to ultrasonic-microwave combined treatment at 55°C for 15 min. The ultrasonic power was 300 W and the microwave power was 350 W. After treatment, the mixture was refluxed for 1 h. The ultrasonic-microwave combined treatment and reflux extraction were repeated 3 times to obtain the tobacco flavoring.

[0034] Example 2 This embodiment provides a tobacco flavoring, the preparation method of which is as follows: (1) Separate the bark and flesh of fresh bellflower root to obtain fresh bellflower bark, and pulverize it to 20 mesh at 4℃; (2) At 45℃, the fresh quinoa peel was subjected to enzymatic hydrolysis using a combination of cellulase, pectinase, rhamnosidase and arabinosidase in a mass ratio of 2:1.5:1:0.5: First, the enzyme, which accounted for 0.6% of the total mass of the fresh quinoa peel, was diluted with water to 45% of the mass of the fresh quinoa peel. Then, the diluted enzyme solution was sprayed onto the surface of the fresh quinoa peel for enzymatic hydrolysis. The hydrolysis time was 1.5 h. After the reaction was completed, the enzyme was inactivated by treating at 90℃ for 20 min to obtain an enzymatic hydrolysis mixture. (3) The enzymatic hydrolysis mixture was mixed with a 65% ethanol aqueous solution at a ratio of 1:10 g / mL. The mixture was subjected to ultrasonic-microwave combined treatment at 55°C for 15 min. The ultrasonic power was 250 W and the microwave power was 350 W. After treatment, the mixture was refluxed for 1 h. The ultrasonic-microwave combined treatment and reflux extraction were repeated 3 times to obtain the tobacco flavoring.

[0035] Example 3 This embodiment provides a tobacco flavoring, the preparation method of which is as follows: (1) Separate the bark and flesh of fresh bellflower root to obtain fresh bellflower bark, and pulverize it to 20 mesh at 10℃; (2) At 40℃, the fresh quinoa peel was subjected to enzymatic hydrolysis using a combination of cellulase, pectinase, rhamnosidase and arabinosidase in a mass ratio of 2:1:0.5:1: First, the enzyme, which accounted for 0.8% of the total mass of the fresh quinoa peel, was diluted with water to 50% of the mass of the fresh quinoa peel. Then, the diluted enzyme solution was sprayed onto the surface of the fresh quinoa peel for enzymatic hydrolysis. The enzymatic hydrolysis time was 1 h. After the reaction was completed, the enzyme was inactivated by treating at 90℃ for 15 min to obtain an enzymatic hydrolysis mixture. (3) The enzymatic hydrolysis mixture was mixed with a 65% ethanol aqueous solution at a ratio of 1:10 g / mL. The mixture was subjected to ultrasonic-microwave combined treatment at 55°C for 20 min. The ultrasonic power was 300 W and the microwave power was 400 W. After treatment, the mixture was refluxed for 1 h. The ultrasonic-microwave combined treatment and reflux extraction were repeated 3 times to obtain the tobacco flavoring.

[0036] Example 4 This embodiment provides a tobacco flavoring. The preparation method differs from that of Example 1 only in that cellulase is not used in step (2). Instead, the reduced amount of cellulase is proportionally allocated to pectinase, rhamnosidase, and arabinosidase, while other conditions remain unchanged.

[0037] Example 5 This embodiment provides a tobacco flavoring. The preparation method differs from that of Example 1 only in that pectinase is not used in step (2). Instead, the reduced amount of pectinase is proportionally allocated to cellulase, rhamnosidase, and arabinosidase, while other conditions remain unchanged.

[0038] Example 6 This embodiment provides a tobacco flavoring. The preparation method differs from that of Example 1 only in that rhamnosidase is not used in step (2). The reduced amount of rhamnosidase is proportionally allocated to cellulase, pectinase, and arabinosidase, while other conditions remain unchanged.

[0039] Example 7 This embodiment provides a tobacco flavoring. The preparation method differs from that of Example 1 only in that arabinosidase is not used in step (2). The reduced amount of arabinosidase is proportionally allocated to cellulase, pectinase, and rhamnosidase, while other conditions remain unchanged.

[0040] Comparative Example 1 This comparative example provides a tobacco flavoring. The preparation method differs from that of Example 1 only in that step (3) is as follows: the enzymatic hydrolysis mixture is mixed with an ethanol aqueous solution with a volume fraction of 65% at a material-to-liquid ratio of 1:10 g / mL, and ultrasonically treated at 55°C for 25 min with an ultrasonic power of 450 W. After treatment, reflux extraction is performed for 1.5 h. The step of ultrasonic treatment followed by reflux extraction is repeated 3 times to obtain the tobacco flavoring.

[0041] Comparative Example 2 This comparative example provides a tobacco flavoring. The preparation method differs from that of Example 1 only in that step (3) is as follows: the enzymatic hydrolysis mixture is mixed with an ethanol aqueous solution with a volume fraction of 65% at a material-to-liquid ratio of 1:10 g / mL, microwaved at 55°C for 25 min with a microwave power of 450 W, and then refluxed for 1.5 h. The step of microwave treatment followed by reflux extraction is repeated 3 times to obtain the tobacco flavoring.

[0042] Comparative Example 3 This comparative example provides a tobacco flavoring. The preparation method differs from that of Example 1 only in that step (3) is: the enzymatic hydrolysis mixture is mixed with an ethanol aqueous solution with a volume fraction of 65% at a material-to-liquid ratio of 1:10 g / mL, and refluxed for 2.5 h; the reflux extraction step is repeated 4 times to obtain the tobacco flavoring.

[0043] Comparative Example 4 This comparative example provides a tobacco flavoring, prepared by the following method: (1) Separate the bark and flesh of fresh bellflower root to obtain fresh bellflower bark, and pulverize it to 20 mesh at 10℃; (3) Fresh platycodon root and 70% ethanol aqueous solution were mixed at a material-liquid ratio of 1:5 g / mL, and treated with ultrasound-microwave at 55℃ for 25 min. The ultrasound power was 300 W and the microwave power was 350 W. After treatment, reflux extraction was performed for 2 h. The step of reflux extraction after ultrasound-microwave treatment was repeated 3 times to obtain the tobacco flavoring.

[0044] Comparative Example 5 This comparative example provides a tobacco flavoring, prepared by the following method: (1) Separate the bark and flesh of fresh bellflower root to obtain fresh bellflower bark, and pulverize it to 20 mesh at 10℃; (2) At 40℃, the fresh quinoa peel was subjected to enzymatic hydrolysis using a combination of cellulase, pectinase, rhamnosidase and arabinosidase in a mass ratio of 2:1:0.5:0.5: First, the enzymes, which accounted for 0.8% of the total mass of the fresh quinoa peel, were diluted with water to 40% of the mass of the fresh quinoa peel, and then sprayed onto the surface of the fresh quinoa peel for enzymatic hydrolysis. The enzymatic hydrolysis time was 1.5 h. After the reaction was completed, the enzyme was inactivated by treating at 90℃ for 15 min to obtain an enzymatic hydrolysis mixture. (3) The enzymatic hydrolysis mixture was mixed with water at a ratio of 1:8 g / mL, and treated with ultrasound and microwave at 55°C for 15 min. The ultrasound power was 300 W and the microwave power was 350 W. After treatment, it was extracted with hot water at 85°C for 2.5 h. The step of hot water extraction after ultrasound-microwave treatment was repeated 3 times to obtain the tobacco flavoring.

[0045] Comparative Example 6 This comparative example provides a tobacco flavoring, prepared by the following method: (1) Grind the fresh Platycodon grandiflorus rhizome to 20 mesh at 10℃; (2) At 40℃, the fresh Platycodon grandiflorum rhizomes were subjected to enzymatic hydrolysis using a combination of cellulase, pectinase, rhamnosidase and arabinosidase in a mass ratio of 2:1:0.5:0.5: First, the enzymes, which accounted for 0.8% of the total mass of the fresh Platycodon grandiflorum rhizomes, were diluted with water to 40% of the mass of the fresh Platycodon grandiflorum rhizomes, and then sprayed onto the surface of the fresh Platycodon grandiflorum rhizomes for enzymatic hydrolysis. The enzymatic hydrolysis time was 1.5 h. After the reaction was completed, the enzyme was inactivated by treating at 90℃ for 15 min to obtain an enzymatic hydrolysis mixture. (3) The enzymatic hydrolysate was mixed with a 60% ethanol aqueous solution at a ratio of 1:8 g / mL. The mixture was subjected to ultrasonic-microwave combined treatment at 55°C for 15 min. The ultrasonic power was 300 W and the microwave power was 350 W. After treatment, the mixture was refluxed for 1 h. The ultrasonic-microwave combined treatment and reflux extraction were repeated 3 times to obtain the tobacco flavoring.

[0046] Test Example 1 This test case evaluates the cigarette sensory properties of the tobacco flavorings from Examples 1-7 and Comparative Examples 1-6.

[0047] The tobacco flavorings of Examples 1-7 and Comparative Examples 1-6 of the present invention were injected into blank cigarettes at a weight ratio of 1% to obtain sample cigarettes; cigarettes without any added tobacco flavorings were taken as control cigarettes.

[0048] The samples were sealed and stored for 48 hours at a temperature of (22±1)℃ and a relative humidity of 60%±2%. Before evaluation, each sample was assigned a three-digit random number and evaluated using a blind evaluation method. The evaluation team consisted of nine qualified tobacco industry tasters who had received sensory evaluation training and underwent centralized calibration before the evaluation to ensure consistency in evaluation criteria.

[0049] Sensory evaluation of the smoke characteristics and aroma features of the sample cigarettes and comparison cigarettes was conducted according to the methods in YC / T 497-2014 "Sensory Evaluation Method for Chinese-style Cigarettes". Scores were assigned on a scale of 0-9, with each score rounded to one decimal place. The final score for each indicator was the average of the scores from nine evaluators, with all data rounded to one decimal place. The results are shown in Tables 1 and 2. According to the data results in Tables 1 and 2, cigarettes with added tobacco flavorings obtained using the specific extraction method of this invention not only have better aroma and sweetness, but also have superior smoke characteristics, resulting in a comprehensive improvement in sensory evaluation.

[0050] By comparing Examples 1 and 4-7, it can be seen that the combination of the four enzymes in this invention has an important impact on the flavor of cigarettes. If the combination of the four enzymes is changed, the flavor of cigarettes will be reduced.

[0051] By comparing Example 1 and Comparative Examples 1-5, it can be seen that the specific operation methods of enzymatic hydrolysis, combined ultrasonic-microwave treatment and ethanol reflux extraction in this invention are very important for the extraction of tobacco flavorings, and will affect the flavor of tobacco flavorings and the quality of cigarettes.

[0052] By comparing Example 1 and Comparative Example 6, it can be seen that the present invention uses specific fresh Platycodon root bark for extraction, which achieves better extraction results than using the whole fresh Platycodon root. This indicates that the use of fresh Platycodon root bark can greatly improve extraction efficiency, reduce resource waste, and at the same time make the aroma of tobacco flavorings purer and improve the quality of cigarettes.

[0053] The applicant declares that the technical solution of this invention is illustrated by the above embodiments, but this invention is not limited to the above embodiments, that is, it does not mean that this invention must rely on the above embodiments to be implemented. Those skilled in the art should understand that any improvements to this invention, equivalent substitutions of raw materials for the products of this invention, addition of auxiliary components, selection of specific methods, etc., all fall within the protection scope and disclosure scope of this invention.

[0054] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the scope of the technical concept of the present invention, various simple modifications can be made to the technical solution of the present invention, and these simple modifications all fall within the protection scope of the present invention.

[0055] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not describe the various possible combinations separately.

Claims

1. A method for preparing tobacco flavoring based on the separation of fresh platycodon root peel and pulp, characterized in that, The preparation method includes: (1) Separate the bark from the flesh of fresh bellflower root to obtain fresh bellflower bark; (2) Fresh lily peel is subjected to enzymatic hydrolysis, and after the reaction is completed, enzyme inactivation treatment is performed to obtain an enzymatic hydrolysate mixture; (3) The enzymatic hydrolysate is mixed with an ethanol aqueous solution, and after ultrasonic-microwave combined treatment, it is refluxed to extract the tobacco flavoring.

2. The preparation method according to claim 1, characterized in that, Step (1) after obtaining the fresh citrus peel also includes a step of crushing it; Preferably, the pulverization temperature is 0-30℃, and the pulverization mesh size is 5-20 mesh.

3. The preparation method according to claim 1 or 2, characterized in that, The enzymatic hydrolysis in step (2) uses any one or a combination of at least two of cellulase, hemicellulase, pectinase, rhamnosidase, and arabinosidase; Preferably, the enzymatic hydrolysis in step (2) uses a combination of cellulase, pectinase, rhamnosidase and arabinosidase in a mass ratio of (2-4):(0.5-2):(0.5-1):(0.5-1).

4. The preparation method according to any one of claims 1-3, characterized in that, The enzyme used in step (2) for enzymatic hydrolysis accounts for 0.1-2% of the mass of fresh citrus peel; Preferably, the enzymatic hydrolysis method in step (2) is as follows: the enzyme is diluted with water to a mass of 30-80% of the mass of the fresh tangerine peel, and then sprayed onto the surface of the fresh tangerine peel for enzymatic hydrolysis.

5. The preparation method according to any one of claims 1-4, characterized in that, The enzymatic hydrolysis in step (2) is carried out at a temperature of 40-50℃ for 1-2 hours. Preferably, the enzyme inactivation treatment method is selected from any one or a combination of at least two of heating, high-pressure treatment, and ultrasonic treatment.

6. The preparation method according to any one of claims 1-5, characterized in that, The volume fraction of the ethanol-water solution in step (3) is 40-70%; Preferably, the ratio of the enzymatic hydrolysis mixture to the ethanol aqueous solution in step (3) is 1:(5-15)g / mL.

7. The preparation method according to any one of claims 1-6, characterized in that, The temperature of the ultrasound-microwave combined treatment in step (3) is 50-65℃, and the time is 10-25 min; Preferably, the ultrasonic power of the ultrasonic-microwave combined processing in step (3) is 200-500 W, and the microwave power is 200-600 W.

8. The preparation method according to any one of claims 1-7, characterized in that, The reflux extraction time in step (3) is 0.5-2 h; Preferably, the step of reflux extraction after ultrasonic-microwave combined processing in step (3) is repeated 2-4 times; Preferably, after the reflux extraction in step (3) is completed, the step further includes a step of concentrating the extract; Preferably, the concentration method is vacuum concentration, which concentrates the product to a relative density of 1.1-1.

25.

9. The tobacco flavoring obtained by the preparation method according to any one of claims 1-8.

10. The application of the tobacco flavoring according to claim 9 in the preparation of cigarette products.

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