Flavour particles and methods for their manufacture

Abstract

The application discloses essence particles and a manufacturing method thereof. The essence particles comprise a carrier, a first pore structure and a second pore structure, the first pore structure and the second pore structure are distributed on the shell, and the pore diameter of the first pore structure is larger than that of the second pore structure; a first essence component is arranged in the first pore structure; a second essence component is arranged in the second pore structure; and the atomization temperature of the first essence component is different from that of the second essence component. The application utilizes the capillary force difference caused by the pore diameter difference between the first pore structure and the second pore structure to realize the selective adsorption and spatial partition of the first essence component and the second essence component with different flavor components on the carrier, and the first essence component and the second essence component are physically isolated and independently stored. When the essence particles are heated, the first essence component and the second essence component are independently released through the pore structure of the first pore structure and the second pore structure respectively.

Description

Technical Field

[0001] This application relates to the field of flavor storage technology, specifically to flavor particles and their manufacturing methods. Background Technology

[0002] Flavoring particles contain edible flavoring ingredients, which, after atomization, form inhalable aerosol particles, giving the atomizing matrix a characteristic aroma.

[0003] The storage and release of flavorings affect the flavor of the atomization matrix. Related technologies employ microencapsulation or physical adsorption methods to store multiple flavoring components with different flavors, utilizing the rupture thresholds of different encapsulation materials at different temperatures or times to release the flavor. However, this still leads to a mixture of flavors. Furthermore, the components of the flavoring particles formed in this way cannot be independent of each other, easily resulting in flavor mixing and cross-contamination. Summary of the Invention

[0004] This application provides flavoring particles and a method for manufacturing the same. By utilizing the characteristics of the carrier material, flavoring components with different boiling points are loaded simultaneously, and spatial isolation is formed between the flavoring components, allowing them to release their aromas separately. This method is used to solve the problem of flavor mixing in related technologies.

[0005] This application provides fragrance granules, including: The carrier includes a first pore structure and a second pore structure, the first pore structure and the second pore structure are distributed on the carrier, and the pore diameter of the first pore structure is larger than the pore diameter of the second pore structure. The first fragrance component is disposed in the first pore structure; The second fragrance component is disposed in the second pore structure; The atomization temperature of the first flavor component is different from that of the second flavor component.

[0006] In some embodiments, the first pore structure and the second pore structure are randomly distributed in the carrier.

[0007] In some embodiments, the first aperture structure and the second aperture structure are distributed in partitions on the carrier.

[0008] In some embodiments, the pore size range of the first pore structure is 50-200 nm, and the pore size range of the second pore structure is 5-20 nm.

[0009] In some embodiments, the volume ratio of the first aperture structure to the second aperture structure ranges from 1 / 3 to 3 / 1.

[0010] In some embodiments, the atomization temperature of the first flavor component is higher than that of the second flavor component.

[0011] In some embodiments, the first flavoring component is cinnamaldehyde, and the second flavoring component is limonene.

[0012] In some embodiments, the first flavoring component is a tobacco extract, and the second flavoring component is menthol.

[0013] In some embodiments, the first flavoring component is strawberry flavoring, and the second flavoring component is cream flavoring.

[0014] This application also provides a method for manufacturing flavoring granules, including the following steps: A first carrier is provided, and the first carrier is preprocessed; To prepare a first fragrance component solution, the pretreated first carrier is immersed in the first fragrance component solution for a first preset time, which serves as the first solution to be processed. The solvent in the first liquid to be treated is removed to obtain a second carrier loaded with the first fragrance component; To prepare a second fragrance component solution, the second carrier is immersed in the second fragrance component solution for a second preset time, which serves as the second solution to be treated. The solvent in the second liquid to be treated is removed to obtain fragrance particles loaded with the first fragrance component and the second fragrance component.

[0015] In some embodiments, the pretreatment includes: high-temperature drying and surface modification.

[0016] In some embodiments, before immersing the second carrier in the second fragrance component solution for a second preset time, the method further includes: vacuum drying the second carrier.

[0017] In some embodiments, after the step of removing the solvent from the second liquid to be treated to obtain fragrance particles loaded with the first fragrance component and the second fragrance component, the method further includes: vacuum drying the fragrance particles.

[0018] In some embodiments, the first preset time is greater than the second preset time.

[0019] In some embodiments, the step of preparing the first fragrance component solution includes: dissolving the solid first fragrance component in a first organic solvent, wherein the boiling point of the first organic solvent is lower than the boiling point of the first fragrance component. The step of preparing the second fragrance component solution includes: dissolving the solid second fragrance component in a second organic solvent; wherein the boiling point of the second organic solvent is lower than the boiling point of the second fragrance component.

[0020] The flavoring particles according to the above embodiments include a carrier, which includes a first pore structure and a second pore structure. The first and second pore structures are distributed on the surface of the shell, and the pore size of the first pore structure is larger than that of the second pore structure. A first flavoring component is disposed in the first pore structure; a second flavoring component is disposed in the second pore structure; the atomization temperature of the first flavoring component and the atomization temperature of the second flavoring component are different. The flavoring particles provided in this application utilize the difference in capillary force caused by the difference in pore size between the first and second pore structures to achieve selective adsorption and spatial partitioning of the first and second flavoring components with different flavor components on the carrier. The first and second flavoring components are physically isolated and stored independently. When the flavoring particles are heated, the first and second flavoring components are released independently through the pore structure of the first and second pore structures, respectively, solving the technical problem in the prior art that different flavor components cannot be stored independently and are prone to mixing and cross-contamination.

[0021] Additional aspects and advantages of this application will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of this application. Attached Figure Description

[0022] The above and / or additional aspects and advantages of this application will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which: Figure 1 This is a schematic diagram of the structure of a fragrance particle according to an embodiment of this application; Figure 2 This is another structural schematic diagram of the flavoring particles according to an embodiment of this application; Figure 3 This is a graph showing the release of fragrance components as a function of temperature, representing an embodiment of this application. Figure 4 This is a flowchart of a method for manufacturing flavoring granules according to an embodiment of this application.

[0023] Figure label: 100 - Fragrance particles; 10 - Carrier; 20 - First pore structure; 30 - Second pore structure; 201 - First connecting channel; 202 - First storage structure; 301 - Second connecting channel; 302 - Second storage structure. Detailed Implementation

[0024] The present application will now be described in further detail with reference to the accompanying drawings and specific embodiments. Similar elements in different embodiments are referred to by related similar element reference numerals. In the following embodiments, many details are described to facilitate a better understanding of the present application. However, those skilled in the art will readily recognize that some features may be omitted in different situations, or may be replaced by other elements, materials, or methods. In some cases, certain operations related to the present application are not shown or described in the specification. This is to avoid obscuring the core parts of the present application with excessive description. For those skilled in the art, detailed description of these related operations is not necessary; they can fully understand the related operations based on the description in the specification and general technical knowledge in the art.

[0025] Furthermore, the features, operations, or characteristics described in the specification can be combined in any suitable manner to form various embodiments. At the same time, the steps or actions in the method description can be rearranged or adjusted in a manner obvious to those skilled in the art. Therefore, the various orders in the specification and drawings are only for the clear description of a particular embodiment and do not imply a necessary order, unless otherwise stated that a particular order must be followed.

[0026] The serial numbers assigned to components in this document, such as "first" and "second," are used only to distinguish the described objects and have no sequential or technical meaning. The terms "connection" and "linkage" used in this application, unless otherwise specified, include both direct and indirect connections (linkages).

[0027] Throughout this application, the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain this application, and should not be construed as limiting this application. All other embodiments obtained by those skilled in the art based on the embodiments in this application without inventive effort are within the scope of protection of this application.

[0028] In the description of this application, it should be noted that, unless otherwise expressly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection between two components. Those skilled in the art can understand the specific meaning of the above terms in this application based on the specific circumstances.

[0029] This application provides a fragrance granule 100, such as Figure 1As shown, the flavoring particles 100 include a carrier 10, which includes a first pore structure 20 and a second pore structure 30. The first pore structure 20 and the second pore structure 30 are distributed on the surface of the shell, and the pore size of the first pore structure 20 is larger than that of the second pore structure 30. A first flavoring component is disposed in the first pore structure 20; a second flavoring component is disposed in the second pore structure 30; the atomization temperature of the first flavoring component and the atomization temperature of the second flavoring component are different. The flavoring particles 100 provided in this application utilize the difference in capillary force caused by the difference in pore size between the first pore structure 20 and the second pore structure 30 to achieve selective adsorption and spatial partitioning of the first flavoring component and the second flavoring component with different flavor components on the carrier 10. The first flavoring component and the second flavoring component are physically isolated and stored independently. When the flavoring particles 100 are heated, the first flavoring component and the second flavoring component are released independently through the pore structure of the first pore structure 20 and the second pore structure 30, respectively, solving the technical problem in the prior art that different flavor components cannot be stored independently and are prone to mixing and cross-contamination.

[0030] It should be noted that the carrier 10 is a food-grade porous material with pore structures of different sizes: a first pore structure 20 and a second pore structure 30. The difference in capillary force caused by the difference in pore size between the first pore structure 20 and the second pore structure 30 enables selective adsorption and spatial partitioning of different flavor components, allowing the first pore structure 20 and the second pore structure 30 to respectively load the first flavor component and the second flavor component. In this embodiment, the first flavor component and the second flavor component are spatially isolated through the distribution of the first pore structure 20 and the second pore structure 30, eliminating the need for additional separators or coating materials.

[0031] Furthermore, the first and second flavor components can be loaded separately into corresponding first pore structure 20 and second pore structure 30, preventing them from mixing and allowing for independent storage. Upon heating, they are released separately from their respective first pore structure 20 or second pore structure 30, thus solving the problem of flavor particles 100 easily mixing and absorbing flavors produced by traditional microcapsule or physical adsorption methods.

[0032] In some embodiments, the carrier 10 formed by food-grade porous materials includes, but is not limited to, porous starch, cyclodextrin metal-organic frameworks, porous silica gel, calcium alginate microspheres, and other materials.

[0033] It should be noted that, as Figure 3 As shown, the atomization temperature of the first flavor component is different from that of the second flavor component. During heating, the atomization sequence and atomization rate of the first and second flavor components can be controlled by controlling the atomization temperature.

[0034] In some embodiments, such as Figure 2 As shown, the first aperture structure 20 and the second aperture structure 30 are randomly distributed in the carrier 10. The first aperture structure 20 includes a first storage structure 202 and a first connecting channel 201 that are connected. The second aperture structure 30 includes a second storage structure 302 and a second connecting channel 301 that are connected. The first storage structure 202 and the second storage structure 302 are located inside the carrier 10 and are isolated from each other. The first connecting channel 201 and the second connecting channel 301 are randomly distributed on the surface of the carrier 10.

[0035] It should be noted that multiple first connection channels 201 can be connected through a first storage structure 202, and multiple second connection channels 301 can be connected through a second storage structure 302. That is, within the carrier 10, one first storage structure 202 can simultaneously connect multiple first connection channels 201, forming a large storage space with the first storage structure 202 for storing a large amount of the first flavoring components. Similarly, one second storage structure 302 can simultaneously connect multiple second connection channels 301, forming a storage space larger than the second storage structure 302 for storing the second flavoring components.

[0036] Furthermore, in the molding process, the connected first connection channel 201 forms multiple openings on the surface of the carrier 10, which can accelerate the loading rate of the first fragrance component in the first storage structure 202. When used by the user, the first fragrance component in the space of the first storage structure 202 can be released through multiple openings (first aperture structure 20), which can accelerate the release speed and make the atomization rate of the first fragrance component higher, thus avoiding residue.

[0037] The structural principle of the second pore structure 30 is the same as that of the first pore structure 20. The second storage structure 302 in the carrier 10 can also adsorb the second fragrance component through multiple second connection channels 301 at the same time, and release the second fragrance component through multiple second connection channels 301 when the user uses it.

[0038] It should be noted that the first storage structure 202 and the second storage structure 302 are isolated from each other, and the first connection channel 201 and the second connection channel 301 are not connected. That is, the first aperture structure 20 and the second aperture structure 30 are not connected to each other, so as to achieve spatial isolation and avoid the mixing of the first flavor component and the second flavor component.

[0039] In addition, the first storage structure 202 and the second storage structure 302 respectively connect the interior of the carrier 10 with the surface through the first connection channel 201 and the second connection channel 301, forming a pore network with different pore sizes, forming a natural physical barrier, so that no additional coating material is needed to isolate the first fragrance component and the second fragrance component.

[0040] In other embodiments, the first aperture structure 20 and the second aperture structure 30 are distributed in zones on the surface of the carrier 10. For example, regions of the first aperture structure 20 and regions of the second aperture structure 30 may be formed on the surface of the carrier 10 according to the surface integral region of the carrier 10 or according to a proportion.

[0041] In some embodiments, the volume ratio of the first aperture structure 20 to the second aperture structure 30 is in the range of 1 / 3 to 3 / 1.

[0042] It should be noted that the flavor storage capacity and release rate of the flavor particles 100 can be optimized by adjusting the pore size matching design of the first pore structure 20 and the second pore structure 30. Specifically, when the carrier 10 is forming the first pore structure 20 and the second pore structure 30, the distribution of the first pore structure 20 and the second pore structure 30 on the carrier 10 body can be controlled by adjusting the proportion of the template agent (such as controlling the amount of epichlorohydrin when synthesizing porous starch) or controlling the reaction time. By precisely preparing the volume ratio of the first pore structure 20 and the second pore structure 30, the flavor storage capacity and release rate can be optimized. For example, if the volume ratio of the first pore structure 20 and the second pore structure 30 is 1:3, the flavor release rate of the first flavor component can be more than twice that of the second flavor component, meeting the user's experience requirements. In addition, the release time and order of the first flavor component and the second flavor component can be controlled by combining the temperature control technology of the overheating process.

[0043] In some embodiments, the aperture range of the first storage structure 202 is 50-200 nm, and the aperture range of the first connection channel 201 is 20-50 nm.

[0044] In some embodiments, the aperture range of the second storage structure 302 is 5-20 nm, and the aperture range of the second connection channel 301 is less than or equal to 5 nm.

[0045] It should be noted that the carrier 10 has a clear dual-pore distribution, and its interior forms a hierarchical network of "large pore storage - small pore storage". A natural physical barrier is formed between the first pore structure 20 and the second pore structure 30, and the fragrance components between the first pore structure 20 and the second pore structure 30 cannot permeate each other.

[0046] It should be noted that the molecular composition of the first flavor component and the second flavor component differs significantly. The molecular composition of the first flavor component is smaller than the pore size of the first connecting channel 201, and the first flavor component is stored in the first pore structure 20. The molecular composition of the second flavor component is smaller than the pore size of the second connecting channel 301, and the second flavor component is stored in the second pore structure 30.

[0047] Understandably, during the molding of flavor particles 100, the first flavor component can be adsorbed into the first pore structure 20 and its connected storage space first. Similarly, since the molecular size of the second flavor component is smaller than the pore size of the second connecting channel 301, during the molding of flavor particles 100, the second flavor component can be stored in the second pore structure 30 and its connected storage space later than the first flavor component.

[0048] Furthermore, the dimensions of the first pore structure 20 and the second pore structure 30 are accurately characterized by nitrogen adsorption-desorption method.

[0049] It should be noted that the pore size of the first pore structure 20 is much larger than that of the second pore structure 30. The first pore structure 20 provides space for the diffusion of the first fragrance component. The first fragrance component is stored in the first pore structure 20 by its own gravity and the diffusion capacity of the first pore structure 20. The pore size of the first pore structure 20 can control the rate at which the first fragrance component is stored in the first pore structure 20.

[0050] The pore size of the second pore structure 30 is much smaller than that of the first pore structure 20. The second fragrance component is adsorbed and stored in the second pore structure 30 through capillary force.

[0051] In some embodiments, the atomization temperature of the first flavor component is higher than that of the second flavor component.

[0052] It should be noted that the flavor components with higher atomization temperatures have larger molecular components. The first pore structure 20 is used to store the first flavor component with higher atomization temperatures, while the second pore structure 30 is used to store the second flavor component with lower atomization temperatures.

[0053] The first pore structure 20 and the second pore structure 30 can themselves serve as release channels for the first flavor component and the second flavor component. When heated, the first flavor component and the second flavor component release aerosols through the pores of the first pore structure 20 or the second pore structure 30, thereby separating the flavors of the first flavor component and the second flavor component.

[0054] Furthermore, since the atomization temperatures of the first and second flavor components are different, during heating and atomization, the second flavor component in the second pore structure 30 has a lower atomization temperature and reaches its atomization temperature first, releasing an aerosol with the flavor of the second flavor component through the second pore structure 30 first. As the temperature rises, it reaches the atomization temperature of the first flavor component, and the first flavor component releases an aerosol through the first pore structure 20.

[0055] Furthermore, the first pore structure 20 provides a rapid release channel, the second pore structure 30 provides a slow release channel, and the flavor particles 100 can be combined with temperature control technology to achieve phased release through temperature gradient, thus customizing the flavor release sequence for different application scenarios.

[0056] In one specific embodiment, the first fragrance component is cinnamaldehyde, and the second fragrance component is limonene.

[0057] It should be noted that cinnamaldehyde has an atomization temperature greater than 140℃ and is stored in the first pore structure 20 with a larger pore size, while limonene has an atomization temperature of 90℃ and is stored in the second pore structure 30 with a smaller pore size. During heating and atomization, limonene, with its lower atomization temperature, reaches its atomization temperature first and releases an aerosol with a limonene flavor through the second pore structure 30. As the temperature increases, it reaches the atomization temperature of cinnamaldehyde and releases an aerosol with a cinnamaldehyde flavor through the first pore structure 20.

[0058] In one specific embodiment, the first flavoring component is a tobacco extract, and the second flavoring component is menthol.

[0059] It should be noted that the tobacco extract is stored in the first pore structure 20 with a larger pore size, while menthol is stored in the second pore structure 30 with a smaller pore size. During heating and atomization, the menthol is heated and atomized first to generate a menthol-flavored aerosol. This aerosol is released through the second pore structure 30, and its release time and amount can be controlled according to the output power during heating. As the temperature rises to the atomization temperature of the tobacco extract, an aerosol with the flavor of the tobacco extract is released through the first pore structure 20, and its release time and amount can also be controlled by the output power of the heating structure.

[0060] In one specific embodiment, the first flavoring component is strawberry flavoring, and the second flavoring component is cream flavoring.

[0061] like Figure 4 As shown in the embodiment of this application, a method for manufacturing flavoring granules 100 is provided, comprising the following steps: S101: Provide a first carrier and preprocess the first carrier; S102: Prepare a first fragrance component solution by immersing a pretreated first carrier in the first fragrance component solution for a first preset time, as a first solution to be processed. S103: Remove the solvent from the first liquid to be treated to obtain a second carrier loaded with the first fragrance component; S104: Prepare a second fragrance component solution by immersing the second carrier in the second fragrance component solution for a second preset time, which serves as the second solution to be treated. S105: Remove the solvent from the second liquid to be treated to obtain fragrance particles loaded with the first fragrance component and the second fragrance component.

[0062] It should be noted that the first carrier includes a first pore structure 20 and a second pore structure 30. The pore size of the first pore structure 20 is larger than that of the second pore structure 30, forming a hierarchical pore network in the first carrier. In step S102, the first fragrance component can be adsorbed into the first pore structure 20, and in step S104, the second fragrance component can be adsorbed into the second pore structure 30. Then, in step S105, dry and easily stored fragrance particles 100 are formed.

[0063] According to the embodiments of this application, the spatial partitioning and physical isolation of the first fragrance component and the second fragrance component are achieved by using a step-by-step loading sequence based on the pore size of the first carrier and by combining precise control of loading parameters (temperature, pressure, time).

[0064] It should be noted that the atomization temperature of the first flavor component is higher than that of the second flavor component.

[0065] In some embodiments, a first flavoring component with a higher atomization temperature (boiling point) is first loaded into a first pore structure 20 with a larger pore size, and then a second flavoring component with a lower atomization temperature (boiling point) is loaded into a second pore structure 30 with a smaller pore size.

[0066] In some embodiments, the molecular composition of the first flavor component and the second flavor component differs significantly. The molecular composition of the first flavor component is smaller than the pore size of the first connecting channel and at least slightly larger than the pore size of the second connecting channel, so that the first flavor component can only be stored in the first pore structure 20.

[0067] In step S101, the pretreatment step of the first carrier includes: high-temperature drying and surface modification. Specifically, the high-temperature drying step involves drying the first carrier in a vacuum environment at 80°C for 4 hours to remove surface moisture and enhance the affinity between the channels of the first pore structure 20 and the second pore structure 30.

[0068] The surface modification specifically involves hydroxylating or silanizing the first carrier to enhance the adsorption affinity of the first pore structure 20 and the second pore structure 30 for the first fragrance component and the second fragrance component.

[0069] Before immersing the second carrier in the second fragrance component solution for a second preset time in step S104, the second carrier is vacuum dried.

[0070] After removing the solvent from the second liquid to be treated in step S105 to obtain fragrance particles 100 loaded with the first fragrance component and the second fragrance component, the fragrance particles 100 are vacuum dried. It should be noted that the first preset time in step S102 is longer than the second preset time in step S14. This is to prevent the second fragrance component from migrating into the first pore structure 20.

[0071] In some embodiments, the step of preparing a first fragrance component solution includes: dissolving a solid first fragrance component in a first organic solvent, wherein the boiling point of the first organic solvent is lower than the boiling point of the first fragrance component, and during the process of removing the first organic solvent by high-temperature drying, the first organic solvent evaporates, but the first fragrance component is not thermally decomposed. The step of preparing a second fragrance component solution includes: dissolving a solid second fragrance component in a second organic solvent; wherein the boiling point of the second organic solvent is lower than the boiling point of the second fragrance component, and during the process of removing the second organic solvent by high-temperature drying, the second organic solvent evaporates, but the second fragrance component is not thermally decomposed.

[0072] In one specific embodiment, a method for manufacturing fragrance granules 100 is provided, comprising: S201: Selection and pretreatment of porous adsorption materials.

[0073] In step S201, food-grade porous materials (such as porous starch, cyclodextrin metal-organic frameworks, porous silica gel, and calcium alginate microspheres) are selected as the first carrier during material screening. The materials are required to form a well-defined dual-pore size distribution structure (such as a first pore size structure 20 with macropores of 50-200 nm and a second pore size structure 30 with micropores of 5-20 nm), and the pore size is accurately characterized by nitrogen adsorption-desorption method (such as BET test).

[0074] Furthermore, the pretreatment process includes: high-temperature drying and surface modification.

[0075] High-temperature drying, such as vacuum drying at 80℃ for 4 hours, removes surface moisture and enhances the affinity of the pores.

[0076] Surface modification, such as hydroxylation or silanization, optimizes the adsorption affinity for different flavor and fragrance components.

[0077] It should be noted that when forming a well-defined dual-pore size distribution structure in a porous adsorbent material, the distribution of the first pore size structure 20 and the second pore size structure 30 can be adjusted by the synthesis conditions (such as the type of template agent, the reaction pH value, etc.).

[0078] Specifically, the amount of epichlorohydrin used can be adjusted during the synthesis of porous starch, or the distribution of the first pore structure 20 and the second pore structure 30 can be controlled by adjusting the reaction time, so that the volume ratio of the first pore structure 20 and the second pore structure is controlled to 1:3, thereby optimizing the storage capacity and release rate of the first flavor component and the second flavor component.

[0079] In one specific embodiment, the porous adsorbent is a cyclodextrin metal-organic framework, which is synthesized using a cyclodextrin metal-organic framework as the first carrier. The pore size of the first pore structure 20 is controlled to be 20 nm, and the pore size of the second pore structure 30 is controlled to be 8 nm. The pore size difference between the first pore structure 20 and the second pore structure 30 is controlled within a controllable range to form a high-precision first carrier.

[0080] S202: Stepwise loading process, in which the first flavor component and the second flavor component are loaded into the first pore structure 20 and the second pore structure 30 in a stepwise manner.

[0081] The first step involves loading the first flavor component (first fragrance component) into the first pore structure 20. Specifically, the loading strategy for the first flavor component (high-boiling-point flavor A) is as follows: a high-boiling-point fragrance component (such as cinnamaldehyde, boiling point ≥140℃) is selected and dissolved in a low-boiling-point solvent (such as ethanol, boiling point 78℃). The specific loading method is to use vacuum impregnation (pressure ≤ -0.09MPa) or high-pressure spraying (pressure 0.5-1.0MPa) to ensure that flavor A accurately enters the macropores (50-200nm). Then, solvent removal is performed: low-temperature vacuum drying (such as vacuum drying at 40℃ for 2 hours) is carried out to avoid flavor decomposition (avoiding atomization of the first flavor component during drying) and to ensure that it is retained only in the first pore structure 20 with a larger pore size.

[0082] It should be noted that during vacuum drying, the temperature must not exceed the boiling point (atomization temperature) of the first flavor component to avoid thermal decomposition of the first flavor component.

[0083] The second step involves loading the second flavor component (second fragrance component) into the second pore structure 30. Specifically, the loading conditions for the second flavor component (low-boiling-point flavor B) are optimized: a low-boiling-point fragrance component (such as limonene, boiling point 90℃) is selected and dissolved in a volatile solvent (such as acetone, boiling point 56℃). Precise loading is achieved by controlling the pressure (such as atmospheric pressure impregnation) or the time (such as short-time impregnation ≤30 min) to preferentially adsorb flavor B into the small pores (5-20 nm) of the second pore structure 30. A second drying process is then performed: vacuum drying at room temperature for 1 hour, utilizing the difference in capillary forces between the small pores to form a physical barrier, preventing flavor B from migrating to the macroporous first pore structure 20.

[0084] It should be noted that during the secondary drying process, the vacuum drying temperature must not exceed the boiling point (atomization temperature) of the second flavor component to avoid thermal decomposition of the second flavor component.

[0085] In one specific embodiment, cinnamaldehyde-limonene flavoring particles 100 are prepared using porous starch as a first carrier. This includes the following steps: S301: Porous starch is modified to form porous starch with a pore size distribution range of 80-150nm and 10-15nm.

[0086] S302: Cinnamaldehyde (Flavor A) is dissolved in ethanol, vacuum impregnated at 80°C to load macropores of 80-150 nm, and dried at 60°C for 3 hours to obtain type A porous starch-based product; S303: Dissolve type A porous starch base and limonene (flavor B) in acetone, impregnate the limonene at room temperature and atmospheric pressure to load it into pores of 10-15 nm, and vacuum dry at room temperature for 2 hours to obtain 100 flavor particles.

[0087] S304: The structure was verified by SEM and N2 adsorption tests, and the flavor retention of cinnamaldehyde and limonene was improved by 35%.

[0088] The flavor particles 100 obtained through the above steps were subjected to an aging test together with traditional flavor particles. They were placed together in an environment of 60°C for 30 days. The traditional flavor particles had a loss rate of >30%, while the flavor retention rate of the particles of the present invention was ≥90% (of which the cinnamaldehyde retention rate was 92% and the limonene retention rate was 88%). The first flavor component and the second flavor component were stored independently in the first pore structure 20 and the second pore structure 30, which were isolated from each other. The flavor particles 100 had higher stability and were more conducive to the retention of flavor components.

[0089] Although preferred embodiments of the present application have been described, those skilled in the art, upon learning the basic inventive concept, can make other changes and modifications to these embodiments. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments as well as all changes and modifications falling within the scope of the embodiments of the present application.

[0090] Finally, it should be noted that in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or terminal device that includes a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or terminal device. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or terminal device that includes said element.

[0091] The above provides a detailed description of the flavoring granules and apparatus, the control system of the atomizing device, the electronic device, and the computer-readable storage medium provided in this application. Specific examples have been used to illustrate the principles and implementation methods of this application. The descriptions of the above embodiments are only for the purpose of helping to understand the method and core ideas of this application. At the same time, for those skilled in the art, there will be changes in the specific implementation methods and application scope based on the ideas of this application. Therefore, the content of this specification should not be construed as a limitation of this application.

Claims

1. Flavoring granules, characterized in that, include: The carrier includes a first pore structure and a second pore structure, the first pore structure and the second pore structure are distributed on the carrier, and the pore diameter of the first pore structure is larger than the pore diameter of the second pore structure. The first fragrance component is disposed in the first pore structure; The second fragrance component is disposed in the second pore structure; The atomization temperature of the first flavor component is different from that of the second flavor component.

2. The flavoring granules as described in claim 1, characterized in that, The first pore structure and the second pore structure are randomly distributed in the carrier.

3. The flavoring granules as described in claim 1, characterized in that, The first aperture structure and the second aperture structure are distributed in sections on the carrier.

4. The flavoring granules as described in claim 2, characterized in that, The pore size range of the first pore structure is 50-200 nm, and the pore size range of the second pore structure is 5-20 nm.

5. The flavoring granules as described in claim 4, characterized in that, The volume ratio of the first aperture structure to the second aperture structure is in the range of 1 / 3 to 3 / 1.

6. The flavoring granules as described in any one of claims 1-5, characterized in that, The atomization temperature of the first flavor component is higher than that of the second flavor component.

7. The flavoring granules as described in claim 6, characterized in that, The first flavoring component is cinnamaldehyde, and the second flavoring component is limonene.

8. The flavoring granules as described in claim 6, characterized in that, The first flavoring component is tobacco extract, and the second flavoring component is menthol.

9. The flavoring granules as described in claim 6, characterized in that, The first flavoring component is strawberry flavoring, and the second flavoring component is cream flavoring.

10. A method for manufacturing flavoring granules, characterized in that, Includes the following steps: A first carrier is provided, and the first carrier is preprocessed; To prepare a first fragrance component solution, the pretreated first carrier is immersed in the first fragrance component solution for a first preset time, which serves as the first solution to be processed. The solvent in the first liquid to be treated is removed to obtain a second carrier loaded with the first fragrance component; To prepare a second fragrance component solution, the second carrier is immersed in the second fragrance component solution for a second preset time, which serves as the second solution to be treated. The solvent in the second liquid to be treated is removed to obtain fragrance particles loaded with the first fragrance component and the second fragrance component.

11. The method for manufacturing flavoring granules as described in claim 10, characterized in that, The pretreatment includes: high-temperature drying and surface modification.

12. The method for manufacturing flavoring granules as described in claim 10, characterized in that, Before immersing the second carrier in the second fragrance component solution for a second preset time, the method further includes: vacuum drying the second carrier.

13. The method for manufacturing flavoring granules as described in claim 10, characterized in that, After the step of removing the solvent from the second liquid to be treated to obtain fragrance particles loaded with the first fragrance component and the second fragrance component, the method further includes: vacuum drying the fragrance particles.

14. The method for manufacturing flavoring granules as described in claim 10, characterized in that, The first preset time is greater than the second preset time.

15. The method for manufacturing flavoring granules as described in claim 10, characterized in that, The step of preparing the first fragrance component solution includes: dissolving the solid first fragrance component in a first organic solvent, wherein the boiling point of the first organic solvent is lower than the boiling point of the first fragrance component. The step of preparing the second fragrance component solution includes: dissolving the solid second fragrance component in a second organic solvent; wherein the boiling point of the second organic solvent is lower than the boiling point of the second fragrance component.

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