Preparation method of tobacco shreds with spicy taste in oral cavity

文档序号：1867187 发布日期：2021-11-23 浏览：22次中文

阅读说明：本技术 一种具有口腔辣感的烟丝的制备方法 (Preparation method of tobacco shreds with spicy taste in oral cavity ) 是由祃志明李星孙炜炜陈�胜程书锋于 2021-09-08 设计创作，主要内容包括：本发明涉及烟用香精香料技术领域,尤其涉及一种具有口腔辣感的烟丝的制备方法。包括以下步骤：准备烟丝、薄荷氧基类凉味剂、异硫氰酸酯类辣感助剂、含羰基辣感助剂、以及含羟基辣感助剂；将含羟基辣感助剂和薄荷氧基类凉味剂混合,得到混合物1；以含羰基辣感助剂为壁材、包覆混合物1,得到混合物2；将混合物2喷洒到烟丝表面,并置于氯化氢气体环境下微热爆；于得到的烟丝上喷涂异硫氰酸酯类辣感助剂。本申请中,在烟丝和凉味剂中增加了辣感助剂,辣感助剂能够在口腔中产生一种热或刺痛的感觉,其与凉味剂形成的凉感一起协同作用,能够显著增强口腔凉感,可以有效解决薄荷型卷烟抽吸过程中凉感抽吸不一致的问题,同时可以减少凉味剂的用量。(The invention relates to the technical field of tobacco essence and spices, in particular to a preparation method of tobacco shreds with spicy taste in oral cavity. The method comprises the following steps: preparing tobacco shreds, a menthoxy cooling agent, an isothiocyanate spicy auxiliary agent, a carbonyl-containing spicy auxiliary agent and a hydroxyl-containing spicy auxiliary agent; mixing the hydroxyl-containing spicy auxiliary agent and the menthoxy cooling agent to obtain a mixture 1; coating the mixture 1 by using a carbonyl-containing spicy auxiliary as a wall material to obtain a mixture 2; spraying the mixture 2 on the surface of the cut tobacco, and placing the cut tobacco in a hydrogen chloride gas environment for slight thermal explosion; spraying isothiocyanate spicy auxiliary agents on the obtained tobacco shreds. According to the application, the spicy auxiliary agent is added into the tobacco shreds and the cooling agent, the spicy auxiliary agent can generate a hot or tingling feeling in the oral cavity, and the hot auxiliary agent and the cooling agent form a synergistic effect together, so that the oral cavity cooling feeling can be obviously enhanced, the problem of inconsistent cooling feeling suction in the mint type cigarette suction process can be effectively solved, and meanwhile, the using amount of the cooling agent can be reduced.)

1. A preparation method of tobacco shreds with spicy taste in oral cavity is characterized by comprising the following steps: the method comprises the following steps:

a. preparing tobacco shreds, menthoxy cooling agents and spicy auxiliary agents, wherein the spicy auxiliary agents comprise isothiocyanate spicy auxiliary agents, carbonyl-containing spicy auxiliary agents and hydroxyl-containing spicy auxiliary agents;

b. mixing the hydroxyl-containing spicy auxiliary agent and the menthoxy cooling agent to obtain a mixture 1; coating the mixture 1 by using the carbonyl-containing spicy auxiliary as a wall material to obtain a mixture 2; spraying the mixture 2 onto tobacco shred surface, placing in hydrogen chloride gas environment, and slightly thermally exploding at 25-35 deg.C and 0.03-0.08Mpa for 1-3 min;

c. and c, spraying isothiocyanate spicy auxiliary agents on the cut tobaccos obtained in the step b.

2. The method for preparing the shredded tobacco with mouth pungent taste according to claim 1, wherein the method comprises the following steps: the carbonyl-containing spicy auxiliary agent comprises one or more of 2-methyl-2-pentenal with the concentration of 2-8ppm, 4-hexene-3-ketone with the concentration of 2-8ppm and 2-methyltetrahydrothiophene-3-ketone with the concentration of 2-8 ppm.

3. The method for preparing the shredded tobacco with mouth pungent taste according to claim 1, wherein the method comprises the following steps: the hydroxyl-containing spicy auxiliary agent comprises 1-pentene-3-ol with the concentration of 5-15 ppm.

4. The method for preparing the shredded tobacco with mouth pungent taste according to claim 1, wherein the method comprises the following steps: the isothiocyanate pungency auxiliary agent comprises one or more of 3- (methylthio) propyl isothiocyanate with the concentration of 2-8ppm, isobutyl isothiocyanate with the concentration of 0.1-10ppm and phenethyl isothiocyanate with the concentration of 1-5 ppm.

5. The method for preparing the shredded tobacco with mouth pungent taste according to claim 1, wherein the method comprises the following steps: the menthoxy cooling agent comprises one or more of l-menthol, mono l-menthyl succinate, l-menthyl lactate, menthyl glycerol ether and menthone glycerol ketal.

6. The method for preparing the shredded tobacco with mouth pungent taste according to claim 1, wherein the method comprises the following steps: the epoxy resin composite material also comprises an amide cooling agent, wherein the amide cooling agent is added into the epoxy resin solution to obtain a mixture 3; before the step c, the cut tobacco obtained in the step b is soaked in the mixture 3, stirred for 20-40min at the temperature of 20-30 ℃, kept stand for 12-24h, filtered and dried, and then the isothiocyanate spicy auxiliary agent is sprayed on the obtained cut tobacco.

7. The method for preparing the shredded tobacco with mouth pungent taste according to claim 6, wherein the method comprises the following steps: the amide cooling agent comprises one or more of N-ethyl-l-menthyl formamide, (N- (l-menthyl formyl) glycine ethyl ester and N,2, 3-trimethyl-2-isopropyl butanamide.

8. The method for preparing the shredded tobacco with mouth pungent taste according to claim 1, wherein the method comprises the following steps: the spicy feeling auxiliary agent also comprises allyl propyl disulfide with the concentration of 0.1-2 ppm; the allyl propyl disulfide is mixed with the isothiocyanate spicy auxiliary agent, or/and the carbonyl-containing spicy auxiliary agent, or/and the hydroxyl-containing spicy auxiliary agent for use.

9. The method for preparing the shredded tobacco with mouth pungent taste according to claim 8, wherein: the allyl propyl disulfide is used in combination with the isothiocyanate-based pungent auxiliary agent or/and the carbonyl-containing pungent auxiliary agent in the presence of a Lewis acid.

10. The method for preparing the shredded tobacco with mouth pungent taste according to claim 1, wherein the method comprises the following steps: the step b comprises the following steps: dissolving the carbonyl-containing spicy auxiliary agent, atomizing and spraying to form a carbonyl-containing spicy auxiliary agent spraying column, and paving the cut tobacco at a spraying port of the spray column; and atomizing and spraying the mixture 1 to the spray column containing the hydroxyl spicy feeling auxiliary agent.

Technical Field

The invention relates to the technical field of tobacco essence and spices, in particular to a preparation method of tobacco shreds with spicy taste in oral cavity.

Background

The mint product is a consumer product which is popular with people at home and abroad, the mint cigarette is an important component of cigarette families and has a certain consumer market, the mint cigarette is an 'foreign flavor' with a unique and distinct style in a plurality of cigarette varieties, is popular with cigarette consumers with cool, clean and elegant aroma characteristics, and is particularly popular with the cigarette consumers in tropical and subtropical regions. There, mint cigarettes are produced and consumed by the greatest proportion. For example, in cigarette products in the philippines, the yield of mint-type cigarettes is over 60%.

The mint type cigarette is mostly realized by flavoring traditional cut tobacco, for example, a method for preparing cut tobacco of mint tobacco sheets disclosed in patent document with publication number CN102150943A, the method comprises the following steps: a) adsorbing and fixing herba Menthae with adsorbent to obtain adsorbent containing herba Menthae, wherein the mass ratio of adsorbent and herba Menthae is 5: 1-15: 1; b) mixing tobacco powder, adhesive, water and adsorbent containing mint to prepare tobacco sheet pulp, wherein the adsorbent containing mint accounts for 20-25% of the mass of the tobacco sheets, the tobacco powder accounts for 10-20% of the mass of the tobacco sheets, and the adhesive accounts for 1-5% of the mass of the tobacco sheets; c) and extruding the prepared slice pulp by using a micropore extruder to obtain slice threads, and drying to obtain the mint tobacco slice threads. Although the tobacco shred flavoring technology can endow the cigarette with fresh and natural cool feeling of the oral cavity and the throat during smoking, the tobacco shred is burnt and thermally cracked to cause the cool feeling of the oral cavity and the throat in the first half section of the cigarette during smoking to be good, the cool feeling of the oral cavity and the throat is obviously reduced when the tobacco shred is smoked to the second half section of the cigarette, the cool feeling degree of the oral cavity is obviously reduced compared with the cool feeling of the throat, the cool feeling is inconsistent before and after smoking, and the sensory experience of consumers is seriously influenced. And the menthol is extracted from the leaves and stems of the mint, so that the menthol needs to be used in a higher amount in order to obtain obvious cool feeling in the final product, and the cost is greatly improved along with the menthol.

Disclosure of Invention

In order to solve the problems, the invention firstly provides a preparation method of tobacco shreds with spicy taste in the oral cavity.

The technical scheme for solving the problems is to provide a preparation method of tobacco shreds with spicy taste in the oral cavity, which comprises the following steps:

c. and c, spraying isothiocyanate spicy auxiliary agents on the cut tobaccos obtained in the step b.

In the application, the spicy auxiliary agent is creatively added into the tobacco shreds and the cooling agent, the spicy auxiliary agent can generate a hot or tingling feeling in the oral cavity, and the hot auxiliary agent and the cooling agent form a synergistic effect together in the oral cavity, so that the oral cavity cooling feeling can be obviously enhanced, the problem of inconsistent cooling feeling suction in the mint type cigarette suction process can be effectively solved, the oral cavity cooling feeling is integrally improved, meanwhile, the using amount of the cooling agent can be reduced, and the cost is reduced.

Preferably, the menthoxy cooling agent comprises one or more of l-menthol, mono l-menthyl succinate, l-menthyl lactate, menthyl glycerol ether and menthone glycerol ketal.

Preferably, the hydroxyl-containing spicy additive comprises 1-penten-3-ol in a concentration of 5-15 ppm. 1-penten-3-ol has a harsh and pungent taste, a horseradish-like vegetable taste, and diffused cabbage and tomato notes when diluted to about 10ppm with purified water.

Preferably, the carbonyl-containing spicy auxiliary agent comprises one or more of 2-methyl-2-pentenal with the concentration of 2-8ppm, 4-hexene-3-ketone with the concentration of 2-8ppm and 2-methyltetrahydrothiophene-3-ketone with the concentration of 2-8 ppm. Wherein the 2-methyl-2-pentenal has sweet taste, pungent taste, fruit juice like taste, cherry, almond and orange taste, and tropical flavor with slight irritation and burning sensation after being diluted with purified water to about 5 ppm. 4-hexen-3-one has an irritating mustard taste, a pepper taste, a horseradish-like smell, rum, a boiled onion taste, a baking taste and a pungent taste with a tropical note when diluted to about 5ppm with purified water. 2-Methyltetrahydrothiophen-3-one has a slight pungent taste and a milky-like note of horseradish and onion taste when diluted with purified water to about 5 ppm.

Preferably, the isothiocyanate-type pungent auxiliary agent comprises one or more of 3- (methylthio) propyl isothiocyanate with the concentration of 2-8ppm, isobutyl isothiocyanate with the concentration of 0.1-10ppm and phenethylisothiocyanate with the concentration of 1-5 ppm. Wherein, when the 3- (methylthio) propyl isothiocyanate is diluted to about 5ppm by purified water, the radish root-like fragrance, the sulfur taste, the vegetable taste with soil gas, the taste of metal spines and the taste of horseradish with pineapple aldehyde fragrance are obtained. Isobutyl isothiocyanate has horseradish flavor and cabbage-like vegetable flavor with root-like smell, mustard-like and radish-like flavor when diluted with purified water to 0.1-10ppm, and retains pungent and metal-like thorn aftertaste. When the phenethylisothiocyanate is diluted to about 3ppm by purified water, the horseradish and the wasabi, spicy and slightly cool horseradish and cabbage aftertaste are obtained.

Although the cooling agent and the spicy auxiliary agent are directly mixed and sprayed on the cut tobacco to achieve a good smoking effect, most of the cooling agent and the spicy auxiliary agent have certain volatility and oxidability, and if the cooling agent and the spicy auxiliary agent are directly applied to the cut tobacco, the problem that the flavor of the cigarette is lost along with the increase of the storage time is easily caused.

In the present application, in order to further solve the above problems, the mixed use effect of the cooling agent and the pungent auxiliary agent is ensured. Firstly, mixing a hydroxyl-containing spicy auxiliary agent and a menthoxy cooling agent to form a mixture 1, wherein the cooling agent and the hydroxyl-containing spicy auxiliary agent both have a large amount of hydroxyl groups and have good compatibility, and the mixing mass ratio is preferably that of the hydroxyl-containing spicy auxiliary agent: menthoxy cooling agents = (2-4): (6-8), the use of cooling agents can be greatly reduced.

Then, the mixture 1 is coated by the carbonyl-containing spicy auxiliary agent, so that the richness of the fragrance of the spicy auxiliary agent is improved; secondly, the volatilization of the menthoxy cooling agent and the hydroxyl spicy auxiliary agent is slowed down; thirdly, the carbonyl-containing spicy auxiliary agent, the cooling agent and the hydroxyl-containing spicy auxiliary agent are released sequentially during smoking, and the smoking is firstly spicy and then cooled, so that the smoking cool feeling is improved. The coating can be carried out by any mode, and preferably, in the coating process, the carbonyl-containing spicy auxiliary agent is dissolved and then atomized and sprayed out to form a carbonyl-containing spicy auxiliary agent spraying column, and the cut tobacco is laid at a spraying port of the spray column; and atomizing and spraying the mixture 1 to the spray column containing the hydroxyl spicy feeling auxiliary agent.

Meanwhile, the carbonyl-containing spicy auxiliary (mixture 2) coated with the mixture 1 is sprayed on the surface of the cut tobacco and is placed in a hydrogen chloride gas environment to be slightly hot, on one hand, gaps among cut tobacco celluloses are opened in a gas slight-heat explosion mode to help the mixture 2 to permeate, on the other hand, the carbonyl and alcohol can perform addition condensation reaction under the condition of hydrogen chloride because the cut tobacco contains a large amount of celluloses and the celluloses contain a large amount of hydroxyl, so that the carbonyl-containing spicy auxiliary with the hydroxyl-containing spicy auxiliary and the cooling agent enter the cut tobacco together, and the load strength of the mixture 2 on the cut tobacco is improved.

However, the carbonyl group has the defect of easy oxidation, and therefore, the isothiocyanate spicy auxiliary is sprayed on the tobacco shreds finally, so that the richness of the fragrance of the spicy auxiliary is further improved, the isothiocyanate spicy auxiliary has an excellent antioxidation effect, the carbonyl group-containing spicy auxiliary is sealed in the tobacco shreds, and the volatilization and oxidation of other spicy auxiliary and cooling agent are slowed down.

Further, in order to improve richness and layering of the tobacco shred smoking flavor.

Preferably, the epoxy resin composition also comprises an amide cooling agent, wherein the amide cooling agent is added into the epoxy resin solution to obtain a mixture 3; before the step c, the cut tobacco obtained in the step b is soaked in the mixture 3, stirred for 20-40min at the temperature of 20-30 ℃, kept stand for 12-24h, filtered and dried, and then the isothiocyanate spicy auxiliary agent is sprayed on the obtained cut tobacco. The epoxy resin can help the amide cooling agent to be combined on the tobacco shreds through the adhesion effect of the epoxy resin, and can also be used as a cross-linking agent to cross-link the amide on the cellulose of the tobacco shreds, so that the adsorption capacity of the tobacco shreds is improved.

Preferably, the amide cooling agents comprise one or more of N-ethyl-l-menthyl formamide, (N- (l-menthyl formyl) glycine ethyl ester and N,2, 3-trimethyl-2-isopropyl butanamide.

Preferably, the spicy auxiliary agent further comprises allyl propyl disulfide in a concentration of 0.1 to 2 ppm; the allyl propyl disulfide is mixed with the isothiocyanate spicy auxiliary agent, or/and the carbonyl-containing spicy auxiliary agent, or/and the hydroxyl-containing spicy auxiliary agent for use. The allyl propyl disulfide has garlic flavor, sulfide flavor, ferula-like green flavor, metal flavor with the flavor of stewed onion, roasted nut flavor and popcorn flavor when diluted with purified water to 0.1-2 ppm.

In the present invention, it is preferable that the allyl propyl disulfide is used in combination with the isothiocyanate-based pungent auxiliary agent or/and the carbonyl-containing pungent auxiliary agent in the presence of a lewis acid. In the presence of Lewis acid, disulfide can be subjected to intramolecular polymerization to form a film structure, help carbonyl-containing spicy auxiliary agents to form a wall material film, or help isothiocyanate-type spicy auxiliary agents to form a blocking protective film.

The invention has the beneficial effects that:

in the application, the spicy auxiliary agent is creatively added into the tobacco shreds and the cooling agent, the spicy auxiliary agent can generate a hot or tingling feeling in the oral cavity, and the hot auxiliary agent and the cooling agent form a synergistic effect together in the oral cavity, so that the oral cavity cooling feeling can be obviously enhanced, the problem of inconsistent cooling feeling suction in the mint type cigarette suction process can be effectively solved, the oral cavity cooling feeling is integrally improved, meanwhile, the using amount of the cooling agent can be reduced, and the cost is reduced.

Detailed Description

The following are specific embodiments of the present invention and further describe the technical solutions of the present invention, but the present invention is not limited to these examples.

Example 1

A preparation method of tobacco shreds with spicy taste in oral cavity comprises the following steps:

a. preparing tobacco shreds, menthoxy cooling agent, and pungent auxiliary agent. Wherein, the menthoxy cooling agent is formed by mixing 20 parts of l-menthol, 10 parts of menthone glycerol ketal and 20 parts of absolute ethyl alcohol according to the parts by mass. The spicy auxiliary agent comprises isothiocyanate spicy auxiliary agents, carbonyl-containing spicy auxiliary agents and hydroxyl-containing spicy auxiliary agents; the isothiocyanate spicy sense assistant is 3- (methylthio) propyl isothiocyanate with the concentration of 5ppm, the carbonyl spicy sense assistant is 2-methyl-2-pentenal with the concentration of 5ppm, and the hydroxyl spicy sense assistant is 1-penten-3-ol with the concentration of 10 ppm.

b. 2 parts of hydroxyl-containing spicy auxiliary, 3 parts of the menthoxy cooling agent, 10 parts of carbonyl-containing spicy auxiliary and 1 part of isothiocyanate-containing spicy auxiliary are prepared according to the parts by mass.

Mixing the hydroxyl-containing spicy auxiliary agent and the menthoxy cooling agent at normal temperature to obtain a mixture 1. Preparing a Venturi ejector, and firstly enabling the carbonyl-containing spicy auxiliary agent to enter from a nozzle of the ejector and to be ejected from a diffusion pipe after passing through a mixing pipe; then the mixture 1 and gas enter from a suction chamber of the ejector and contact with the hydroxyl-containing spicy auxiliary agent, and then the mixture is formed into a mixture 2 through a mixing pipe and then sprayed out from a diffusion pipe; at the moment, the cut tobacco is laid at the outlet of the diffusion pipe, the mixture 2 is directly sprayed onto the cut tobacco, the cut tobacco is placed on the conveying belt, and the mixture 2 and the cut tobacco are mixed according to the mass ratio of 3 by controlling the spraying amount and the conveying speed of the conveying belt: 100. then the cut tobacco mixed with the mixture 2 is conveyed to a closed box filled with hydrogen chloride gas through a conveyor belt, and is subjected to micro thermal explosion at 30 ℃ and 0.05Mpa for 2 min.

c. And (b) uniformly mixing 1 part of the isothiocyanate spicy auxiliary agent with 30 parts of absolute ethyl alcohol to form a spraying liquid, uniformly spraying the spraying liquid on the cut tobacco obtained in the step (b), wherein the mixing mass ratio of the spraying liquid to the cut tobacco is 3: 100, then delivering the cut tobacco into an environment with the temperature of 25 ℃ and the humidity of 60 percent for balancing for 24 hours, and packaging to obtain the cigarette.

Example 2