阅读说明：本技术 一种卷烟爆珠的花椒味香精及其在卷烟中的应用 (Zanthoxylum bungeanum flavor essence for cigarette bead blasting and application of zanthoxylum bungeanum flavor essence in cigarettes ) 是由 吴纯洁 彭伟 黄永亮 胡美变 于 2019-09-18 设计创作，主要内容包括：本发明属于卷烟加工技术领域,具体涉及一种卷烟爆珠的花椒味香精及其在卷烟中的应用。本发明首先提供了一种卷烟爆珠的花椒味香精,其特征在于,它包括花椒精油、表面活性剂、油溶剂和可变组分；所述可变组分是酒香液,或者是花椒油树脂和花椒乙醇提取物；所述酒香液为五粮液酒,或者五粮液酒与水、酒精的混合物。本发明还提供了包含前述香精的爆珠及卷烟。本发明的香精由于具有特殊的风味,在烟民中有一定比例的受众,将该香精应用于卷烟中具有良好的应用前景。(The invention belongs to the technical field of cigarette processing, and particularly relates to a pepper flavor essence for cigarette bead blasting and application thereof in cigarettes. The invention firstly provides a zanthoxylum flavor essence for cigarette bead blasting, which is characterized by comprising zanthoxylum essential oil, a surfactant, an oil solvent and variable components; the variable component is bouquet liquid or zanthoxylum oil resin and zanthoxylum ethanol extract; the wine aroma liquid is wuliangye wine or a mixture of wuliangye wine, water and alcohol. The invention also provides the popping beads containing the essence and cigarettes. The essence has special flavor, so that the essence has a certain proportion of audiences in smokers, and has good application prospect when being applied to cigarettes.)

1. The zanthoxylum flavor essence for cigarette bead blasting is characterized by comprising zanthoxylum essential oil, a surfactant, an oil solvent and variable components;

The variable component is bouquet liquid or a mixture of zanthoxylum oleoresin and zanthoxylum ethanol extract;

The bouquet liquid is wine or a mixture of wine, water and alcohol.

2. The zanthoxylum flavor according to claim 1, characterized in that:

The zanthoxylum essential oil, the zanthoxylum oleoresin and the zanthoxylum ethanol extract are extracted from zanthoxylum powder, zanthoxylum powder and/or zanthoxylum powder;

And/or the zanthoxylum oil resin is obtained by extracting the zanthoxylum powder by using supercritical CO2, the extraction pressure is 30-50 MPa, the temperature is 40-60 ℃, the flow is 20-30L/h, and the product is collected after extraction is carried out for 3-5 h, so that the zanthoxylum oil resin is obtained;

And/or the pepper essential oil is pepper volatile oil obtained by distilling and extracting pepper or pepper powder by using steam;

And/or the pepper ethanol extract is prepared by adding 60-90% ethanol solution by volume fraction into pepper powder, performing reflux extraction at 60-80 ℃, and then performing reduced pressure concentration until the volume is not changed.

3. the essence with pepper flavor according to claim 1, wherein the surfactant is composed of one or more of polyethylene glycol 200, polyethylene glycol 400, polyethylene glycol 600, polyethylene glycol 1000, tween 20, tween 60, tween 80, span 80 and span 20.

4. the pepper-flavor essence according to claim 1, wherein the oil solvent is a mixture of palm oil and caprylic/capric glyceride in a weight ratio of (3-5) to 1; preferably, the palm oil is 24 degree palm oil.

5. The essence with pepper flavor according to any one of claims 1 to 4, which comprises 0.5 to 5 percent of pepper essential oil, 5.0 to 10.0 percent of wine essence, 0.5 to 2 percent of surfactant and 83.0 to 94.0 percent of oil solvent; the percentage indicates the weight ratio.

6. The zanthoxylum flavor according to claim 5, wherein the bouquet liquid is obtained by the following method:

Mixing wine, water and 95% (v/v) ethanol solution in a weight ratio of 1-3: 5 to obtain wine aroma liquid;

Preferably, the wine is a wuliangye wine.

7. the essence with pepper flavor according to any one of claims 1 to 4, which comprises 5.0 to 10.0 percent of ethanol extract of pepper, 0.5 to 5.0 percent of pepper oleoresin, 0.5 to 2 percent of pepper essential oil, 0.5 to 2 percent of surfactant and 81.0 to 93.5 percent of oil solvent; the percentage indicates the weight ratio.

8. A cigarette blasting bead, which is characterized by comprising the pepper flavor essence of any one of claims 1-7.

9. a cigarette comprising a filter rod including the cigarette popping bead of claim 8.

10. The use of the zanthoxylum bungeanum flavor according to any one of claims 1 to 7 in the bead blasting of cigarettes or the production of cigarettes.

Technical Field

The invention belongs to the technical field of cigarette processing, and particularly relates to a pepper flavor essence for cigarette bead blasting and application thereof in cigarettes.

Background

The bead is a small liquid rubber bead embedded in the tobacco filter tip and wraps different types of essences, so that a smoker can pinch and burst in the smoking process to enable liquid in the bead to flow out, and the cigarette is richer in taste, more fragrant and moist and has unique flavor.

The spice in the popsicle bead endows the popsicle bead with unique flavor and is the soul of the popsicle bead. In order to bring freshness to consumers, cigarette production enterprises are always completely grinding the brain juice to explore essence for producing cigarette popping beads. The flavor types of the current popping beads are quite rich, such as: mint, tea aroma, wild ginseng, ambergris, fritillaria cirrhosa and loquat, dried orange peel, rhodiola rosea and the like; however, people's expectations for novelty are endless, and with the appearance of new flavors of the exploded beads, the people always meet with a wave of sales volume and surge of corresponding cigarette products.

Disclosure of Invention

The invention aims to provide a cigarette bead-blasting essence with a brand-new flavor and application thereof.

The technical scheme of the invention comprises the following steps:

a zanthoxylum flavor essence for cigarette bead blasting comprises zanthoxylum essential oil, a surfactant, an oil solvent and a variable component;

The variable component is bouquet liquid or a mixture of zanthoxylum oleoresin and zanthoxylum ethanol extract;

The bouquet liquid is wine or a mixture of wine, water and alcohol.

The zanthoxylum essential oil, the zanthoxylum oleoresin and the zanthoxylum ethanol extract are extracted from the powder of the zanthoxylum piperitum, the zanthoxylum piperitum and/or the zanthoxylum piperitum;

And/or the zanthoxylum oil resin is obtained by extracting the zanthoxylum powder by using supercritical CO2, the extraction pressure is 30-50 MPa, the temperature is 40-60 ℃, the flow is 20-30L/h, and the product is collected after extraction is carried out for 3-5 h, so that the zanthoxylum oil resin is obtained;

and/or the pepper essential oil is pepper volatile oil obtained by distilling and extracting pepper or pepper powder by using steam;

And/or the pepper ethanol extract is prepared by adding 60-90% ethanol solution by volume fraction into pepper powder, performing reflux extraction at 60-80 ℃, and then performing reduced pressure concentration until the volume is not changed.

The pepper flavor essence as described above, wherein the surfactant is composed of one or more of polyethylene glycol 200, polyethylene glycol 400, polyethylene glycol 600, polyethylene glycol 1000, tween 20, tween 60, tween 80, span 80 and span 20.

According to the pepper flavor essence, the oil solvent is a mixture obtained by mixing palm oil and caprylic/capric glyceride in a weight ratio of (3-5) to 1;

Preferably, the aforementioned palm oil is 24 ° palm oil (i.e. the palm oil has a freezing point of 24 ℃).

The pepper flavor essence comprises 0.5-5% of pepper essential oil, 5.0-10.0% of wine aroma liquid, 0.5-2% of surfactant and 83.0-94.0% of oil solvent; the percentage indicates the weight ratio.

the Chinese prickly ash flavored essence is prepared from the bouquet liquid by the following method:

Mixing wine, water and 95% (v/v) ethanol solution in a weight ratio of 1-3: 5 to obtain wine aroma liquid;

preferably, the wine is a wuliangye wine.

the pepper flavor essence comprises 5.0-10.0 percent of pepper ethanol extract, 0.5-5.0 percent of pepper oleoresin, 0.5-2 percent of pepper essential oil, 0.5-2 percent of surfactant and 81.0-93.5 percent of oil solvent; the percentage indicates the weight ratio.

a cigarette blasting bead comprises the pepper flavor essence.

A cigarette comprises the cigarette blasting bead in a filter rod.

The pepper flavor essence is applied to the production of cigarette blasting beads or cigarettes.

the pepper flavor essence composed of the components with the specific proportion can endow the bead blasting/cigarette with brand new pepper flavor and bring brand new experience to smokers. Through tests, the pepper flavor essence disclosed by the invention is applied to cigarettes, has a certain proportion of audiences, and has a great industrial popularization prospect.

Obviously, many modifications, substitutions, and variations are possible in light of the above teachings of the invention, without departing from the basic technical spirit of the invention, as defined by the following claims.

The foregoing aspects of the present invention are explained in further detail below with reference to specific embodiments. This should not be understood as limiting the scope of the above-described subject matter of the present invention to the following examples. All the technologies realized based on the above contents of the present invention belong to the scope of the present invention.

Detailed Description

The pepper of the invention can be safflower pepper, green pepper, rattan pepper or the combination thereof.

the surfactant of the present invention is selected from one or more of PEO (polyethylene glycol) 200, PEO 400, PEO 600, PEO 1000, Tween (Tween) 20, Tween 60, Tween 80, Span 20.

the invention relates to a preparation method of a zanthoxylum ethanol extract, zanthoxylum oleoresin (also called zanthoxylum oleoresin), zanthoxylum essential oil, a wine flavor liquid and an oil solvent, which comprises the following steps:

1. Preparing the pepper ethanol extract: crushing the dried pepper, and sieving the crushed pepper with a 65-mesh sieve to prepare pepper powder; adding an ethanol solution with the volume fraction of 60-90% into the pepper powder, and refluxing for 3-5 h in water bath at the temperature of 60-80 ℃; the material-liquid ratio of the pepper powder to the ethanol solution is 1g to 4-10 mL; heating the reflux liquid, and concentrating under reduced pressure at 55-65 ℃ and 60-80 Kpa until the volume is not changed, thus obtaining the pepper extract.

2. Preparing pepper oleoresin: extracting pericarpium Zanthoxyli oleoresin by supercritical CO2 method, pulverizing dried pericarpium Zanthoxyli, and sieving with 65 mesh sieve to obtain fructus Zanthoxyli powder; accurately weighing a proper amount of pepper powder in an extraction kettle, adjusting the extraction pressure to be 30-50 MPa, the temperature to be 40-60 ℃, the flow to be 20-30L/h, extracting for 3-5 h, and then collecting the product to obtain the pepper oleoresin.

3. preparing pepper essential oil: and (3) putting the dried pepper (or the dried pepper into a steam volatile oil extraction device, adding a proper amount of water, placing on an electric heating sleeve, heating and extracting for 3-5 hours until the volume of the jacquard pepper volatile oil is not changed, thus obtaining the pepper essential oil.

4. preparing the bouquet liquid: and mixing the wuliangye wine, deionized water and 95% (v/v) ethanol solution according to the weight ratio of 1-3: 5 to obtain the bouquet wine.

5. Preparation of an oil solvent: mixing the 24-degree palm oil and the caprylic/capric glyceride in a weight ratio of 3-5: 1 to obtain the oil solvent.