阅读说明：本技术 酒酿增香颗粒及制备方法 (Fermented glutinous rice aroma-enhancing granule and preparation method thereof ) 是由 邵全 丁发 贺继涛 李红娟 李雕 周涛 于 2021-09-03 设计创作，主要内容包括：本发明涉及酒酿增香颗粒及制备方法,本发明所述的酒酿增香颗粒由干酒糟粉、填充剂、粘结剂、果粉、植物粉混合构成；其中以重量计,干酒糟粉占10—80％,填充剂占0％—70％,粘结剂占0％—8％,果粉占0％—40％,植物粉占0％—40％。本发明的有益效果为,①经过发酵后的植物带有浓烈的特殊发酵香味,香气持久。②可降低烟用颗粒成本,蒸馏出酒精后的发酵酒糟,在市场上价格便宜,主要用于动物饲料,化肥等用途。用于制造烟用颗粒可降低颗粒成本。③增加香烟评吸品质,通过制作不同比例发酵物颗粒感官评吸表明,卷烟滤棒中添加发酵物颗粒,使烟气赋予特色发酵香,香气丰富,并且可降低烟气刺激性,增加烟气柔顺性,细腻性。(The invention relates to fermented glutinous rice aroma-enhancing particles and a preparation method thereof, wherein the fermented glutinous rice aroma-enhancing particles are formed by mixing dried distiller's grain powder, a filling agent, a binding agent, fruit powder and plant powder; wherein, the dried distillers' grains powder accounts for 10-80 percent, the filling agent accounts for 0-70 percent, the binding agent accounts for 0-8 percent, the fruit powder accounts for 0-40 percent, and the plant powder accounts for 0-40 percent by weight. The invention has the beneficial effects that the fermented plant has strong special fermentation fragrance and lasting fragrance. Secondly, the cost of the tobacco particles can be reduced, and the fermented vinasse after alcohol is distilled out has low price in the market, and is mainly used for animal feed, chemical fertilizer and the like. The particle cost can be reduced when the particle is used for manufacturing the cigarette. The sensory evaluation of the fermented product particles in different proportions shows that the fermented product particles are added into the cigarette filter stick, so that the cigarette has special fermented fragrance, rich fragrance, reduced smoke irritation, and increased smoke flexibility and fineness.)

1. The fermented glutinous rice aroma enhancement particles are characterized by being formed by mixing dried wine lees powder, a filling agent, a binding agent, fruit powder and plant powder; wherein, the dried distillers' grains powder accounts for 10-80 percent, the filling agent accounts for 0-70 percent, the binding agent accounts for 0-8 percent, the fruit powder accounts for 0-40 percent, and the plant powder accounts for 0-40 percent by weight.

2. The fermented glutinous rice flavoring granule according to claim 1, wherein the distiller's dried grain powder is formed by selecting one of the following distiller's dried grain powders: the wine comprises agave distillers ' grains powder, grape distillers ' grains powder, waxberry distillers ' grains powder, banana distillers ' grains powder, litchi distillers ' grains powder, plum distillers ' grains powder, mulberry distillers ' grains powder, corn distillers ' grains powder, wheat distillers ' grains powder, barley distillers ' grains powder, highland barley distillers ' grains powder, buckwheat distillers ' grains powder, sorghum distillers ' grains powder, sweet potato distillers ' grains powder, rice distillers ' grains powder, glutinous rice distillers ' grains powder and sweet white spirit distillers ' grains powder.

3. The fermented glutinous rice flavor-enhancing particle according to claim 1, wherein the distiller's dried grain powder is a powder with a water content of 0-50% and a mesh size of 1-1000 meshes.

4. A process for the preparation of flavouring granules for fermented glutinous rice according to claim 1, 2 or 3, characterized in that it comprises the following steps:

step 1) performing microbial fermentation on a natural material by using a microbial fermentation technology, distilling out alcohol, drying the remaining distiller's grains (fermented glutinous rice) to the water content of 0-50%, and grinding into powder of 1-1000 meshes to obtain dried distiller's grains powder;

step 2) adding a filler, a binder, fruit powder and plant powder into the dried distiller's grains powder in proportion for granulation;

and 3) drying the particles until the moisture content is 0-30%, and screening to obtain the special fermented fragrant particles with the mesh number of 0-100 meshes.

5. The fermented glutinous rice aroma enhancement particles are characterized by being formed by mixing wet fermented grains, a filling agent, a binding agent, fruit powder and plant powder; wherein, the wet distillers' grains account for 10-80% by weight, the filling agent accounts for 0-70%, the binder accounts for 0-8%, the fruit powder accounts for 0-40%, and the plant powder accounts for 0-40%.

6. The flavored fermented glutinous rice particles according to claim 1, wherein the wet distiller's grains are formed by selecting from the following distiller's grain flours: performing microbial fermentation on a natural material by using a microbial fermentation technology to obtain vinasse; the natural material is selected from the following substances: agave, grapes, waxberries, bananas, litchis, plums, mulberries, corns, wheat, barley, highland barley, buckwheat, sorghum, sweet potatoes, rice and glutinous rice.

7. A process for the preparation of flavouring granules for fermented glutinous rice according to claim 5 or 6, characterized in that it comprises the following steps:

step 1) mixing wet vinasse which is prepared by fermenting natural materials through microorganisms with a filler, a binder, fruit powder and plant powder in proportion;

and 2) drying the particles until the moisture content is 0-30%, and screening to obtain the special fermented fragrant particles with the mesh number of 0-100 meshes.

8. Flavor enhancing fermented glutinous rice particles according to claim 1 or 5, wherein the filler is formed by one or a combination of the following substances: corn starch, cassava starch, mung bean starch and sweet potato starch.

9. Flavored fermented glutinous rice particles according to claim 1 or 5, wherein said binding agent is alternatively constituted by xanthan gum or guar gum; the fruit powder is selected from green plum powder, red date powder or strawberry powder; the plant powder is selected from rosemary powder or citronella grass powder.

10. A use method of the fermented glutinous rice flavor-enhancing particles according to claim 1 or 5, characterized in that the method comprises the steps of adding the special fermented flavor particles into a cigarette filter stick, wherein the adding amount is 10-200mg, preparing a binary or ternary multi-element composite filter stick, and preparing cigarettes.

Technical Field

The invention belongs to the technical field of fermented glutinous rice aroma-enhancing granule formulas, and particularly relates to the technical field of fermented glutinous rice aroma-enhancing granules and a preparation method thereof.

Background

The traditional flavoring and feeding technology is to add spice to the cut tobacco section of cigarette production and spray the spice to the tobacco leaf group, and release or thermally crack the fragrant substances during burning and smoking, thereby improving the fragrance and taste of the cigarette. With the diversified development of the consumer market and the development of material technology, the fragrance carrying of cigarette auxiliary materials becomes an important research field, and the material fragrance carrying comprises new technologies of forming agent fragrance carrying in filter tow, dispersed fragrance carrying in filter tow, compound fragrance carrying particles in cavities, center line fragrance carrying, bead blasting fragrance carrying, forming paper or cigarette paper, aluminum foil fragrance carrying and the like. The material-carried aroma can be designed according to the volatilization temperature of the essence, and is beneficial supplement of traditional tobacco shred-carried aroma.

The essences used by the existing material-carried fragrance mainly comprise natural extract essences and synthetic essences, and the odor type is mostly a plurality of odor types such as mint fragrance, tobacco fragrance, fruit fragrance, flower fragrance, herb fragrance and the like. Patent No. CN107802025B, a preparation method of ginkgo biloba extract and application thereof in cigarettes, discloses a ginkgo biloba extract obtained by extracting fresh ginkgo biloba with ethanol solution by microwave extraction, mixing with fermented ginkgo biloba extract to obtain the ginkgo biloba extract which is used as an additive to be applied to cigarettes, and has harmonious cigarette fragrance and abundant cigarette fragrance. A preparation method and application of a tangerine extract with the patent number of CN106387987B, which discloses a method for extracting the tangerine extract by tangerine peel, so that the appearance and the color of reconstituted tobacco are more natural and uniform; meanwhile, the smoke is harmonious, the fragrance is enriched, the stimulation is reduced, the miscellaneous gas is reduced, the fragrance quality is improved, and the smoking taste is improved. The patent No. CN112931923A discloses a preparation method of a special molecular weight peptide Maillard intermediate and application of the special molecular weight peptide Maillard intermediate in tobacco essence, and discloses a special molecular weight peptide Maillard intermediate prepared by Maillard reaction of vegetable protein peptide and reducing sugar, and the special molecular weight peptide Maillard intermediate is added into cigarettes, so that the aroma amount and the aroma quality are obviously improved, the penetrability is strong, the characteristics of baking aroma and scorched aroma are obvious, and the smoke is sweet, soft and fine. Patent No. CN107987972A discloses a preparation method and application of an acacia flower extract, which can endow cigarettes with fragrance, flower fragrance, sweet fragrance and other fragrance notes, enrich the cigarette fragrance, improve the fragrance texture and improve the mouthfeel. The natural essence and the synthetic essence are well applied to the tobacco industry, are widely applied to the fields of bead blasting and electronic cigarettes, and broaden the fragrance types of the tobacco.

The conventional spice raw materials and essences are widely used in the industry, the fragrance is not distinctive enough, the price is high, for example, the prices of traditional orange peel spices, mint essences, fruit essences such as apple lemon and the like are all 3 to 20 ten thousand per ton, and the traditional spices cannot meet the requirements of the market on fragrance characterization and low cost.

The characteristic natural raw materials are an important field of cigarette fragrance carrying. The patent No. CN108323804A discloses Yunnan olive porous particles for cigarette filter sticks and application thereof, and discloses Yunnan olive serving as a raw material, Yunnan olive powder is obtained by pulping, superfine crushing, combined complex enzyme treatment and freeze drying, the Yunnan olive particles are prepared by taking fungal polysaccharide as an adhesive and spraying the mixture on the top of a fluidized bed, and the particles are applied to a cigarette composite filter stick, so that the content of phenol and crotonaldehyde in cigarette smoke can be effectively reduced, and the Yunnan olive porous particles have the dual effects of improving aroma enhancement and moisture retention. Patent No. CN110839944A discloses an acid-fragrant tobacco extract prepared by fermenting tobacco extract with black tea fungus, which has acid-fragrant property, and the acid-fragrant component in the acid-fragrant tobacco extract can effectively neutralize the stimulation of nicotine with high content to throat. The patent No. CN103689803B preparation of a coffee and natural plant powder composite particle and application in cigarette filter tip disclose one kind with coffee powder and natural plant powder, maize meal mixes the granulation according to certain proportion, and the evaluation shows, adds coffee and natural plant powder composite particle multiplicable cigarette flue gas aroma volume in the filter rod, improves aroma quality and harmony, reduces miscellaneous gas and irritability, increases sweet and moist sense, wholly promotes the inherent quality of cigarette. Materials with natural characteristics, such as the phyllanthus emblica, coffee and the like, which are applied to tobacco in a large quantity, increase the tobacco quality and endow the tobacco with unique flavor, are greatly successful, and the development of natural characteristic raw materials is found to become a development hotspot of cigarettes.

Distiller's grains, namely red distiller's grains, fermented grains, dregs and the like, are residues left after brewing rice, wheat, sorghum and the like. The distilled thin stillage contains fiber, protein, fat/oil, water, yeast cells, acetic acid and lactic acid, glycerol, minerals and other nutrients. China is a big country for alcohol production, and the vinasse is produced by about 1500 ten thousand tons each year (the solid content is 30%). The yield of the dry corn distillers dried grains with solubles (DDGS) is 450 ten thousand tons every year, and the method is mainly applied to the production of animal feed and organic fertilizer. However, in China, the use of a large amount of wet corn distillers 'grains is not reported, and the wet corn distillers' grains are only used in sporadic cases and occupy a very small proportion; the corn distillers grains (including DDGS imported from the United states) produced and consumed in China are mostly dry corn distillers grains. The drying cost of each ton of corn distillers grains is 300 yuan, the annual DDGS yield of 450 million tons in China is about 14 hundred million yuan. If the fertilizer can be directly utilized in a wet state, the huge cost for drying can be saved, and meanwhile, the nutrient loss and the air pollution caused by drying can be avoided.

With the increase of the production scale of edible wine and alcohol, the yield of the byproduct vinasse after wine making and fermentation is also increased, the vinasse in the traditional technology is mainly used as waste materials for preparing the fields of feed, fertilizer, power generation and the like, and the production additional value is low, so the vinasse is developed and utilized, the vinasse can be applied to the field of tobacco materials through formula research and development and technical process development, the vinasse becomes a characteristic natural material of tobacco, the economic value of the vinasse is improved, and the tobacco quality is increased and the tobacco has a characteristic flavor. The existing technology for utilizing vinasse in tobacco obtains vinasse extract through modern extraction equipment, the vinasse extract is applied to the tobacco, the extraction equipment is large in investment, the process is complex, the extraction loss is large, the production cost is increased, the vinasse extract is volatile, the fragrance is not lasting, and the like.

The vinasse has obvious characteristic fragrance of fermentation, is mellow and full in smell, and has comfortable and pleasant special fragrance. The cigarette can improve the overall sensory quality of the cigarette. The wine lees extract is applied to cigarette products by partial scientific researchers, and the patent number is CN111362434A, namely the wine aroma base for the cigarettes mainly comprises the wine lees extract, and discloses that the aroma base prepared by adding the Zimbabwe tobacco extract, the Carum carvi extract and dihydrocoumarin mainly comprises elegant wine aroma characteristics, improves the aroma quality and the aroma quality of the cigarettes, enriches the aroma, softens the smoke, improves the aftertaste and increases the sweet feeling of the cigarettes. However, the method involves the risk that the vapors of dihydrocoumarin present irritation to the skin, eyes and respiratory tract; the lethal dose of carvone in Carum carvi extract is only 0.34 g/kg and it causes the risk of heart rate slowing and blood pressure lowering. At present, no report that vinasse and harmless natural plants are directly prepared into flavor particles and applied to cigarette filter sticks is available.

Disclosure of Invention

The invention provides two fermented glutinous rice aroma-enhancing particles and preparation methods thereof in order to solve the defects of the problems. The invention is realized by adopting the following technical scheme.

The invention relates to fermented glutinous rice aroma enhancement particles, which are formed by mixing dried wine lees powder, a filling agent, a binding agent, fruit powder and plant powder; wherein, the dried distillers' grains powder accounts for 10-80 percent, the filling agent accounts for 0-70 percent, the binding agent accounts for 0-8 percent, the fruit powder accounts for 0-40 percent, and the plant powder accounts for 0-40 percent by weight.

The dried distiller's grain powder is formed by selecting the following distiller's grain powders: the wine comprises agave distillers ' grains powder, grape distillers ' grains powder, waxberry distillers ' grains powder, banana distillers ' grains powder, litchi distillers ' grains powder, plum distillers ' grains powder, mulberry distillers ' grains powder, corn distillers ' grains powder, wheat distillers ' grains powder, barley distillers ' grains powder, highland barley distillers ' grains powder, buckwheat distillers ' grains powder, sorghum distillers ' grains powder, sweet potato distillers ' grains powder, rice distillers ' grains powder, glutinous rice distillers ' grains powder and sweet white spirit distillers ' grains powder.

The dried distiller's grains powder disclosed by the invention is powder with the water content of 0-50% and the mesh number of 1-1000 meshes.

The preparation method comprises the following steps:

step 1) performing microbial fermentation on a natural material by using a microbial fermentation technology, distilling out alcohol, drying the remaining distiller's grains (fermented glutinous rice) to the water content of 0-50%, and grinding into powder of 1-1000 meshes to obtain dried distiller's grains powder;

step 2) adding a filler, a binder, fruit powder and plant powder into the dried distiller's grains powder in proportion for granulation;

and 3) drying the particles until the moisture content is 0-30%, and screening to obtain the special fermented fragrant particles with the mesh number of 0-100 meshes.

The invention relates to fermented glutinous rice aroma enhancement particles, which are formed by mixing wet distillers' grains, a filler, a binder, fruit powder and plant powder; wherein, the wet distillers' grains account for 10-80% by weight, the filling agent accounts for 0-70%, the binder accounts for 0-8%, the fruit powder accounts for 0-40%, and the plant powder accounts for 0-40%.

The wet distiller's grains are formed by selecting the following distiller's grain powders: performing microbial fermentation on a natural material by using a microbial fermentation technology to obtain vinasse; the natural material is selected from the following substances: agave, grapes, waxberries, bananas, litchis, plums, mulberries, corns, wheat, barley, highland barley, buckwheat, sorghum, sweet potatoes, rice and glutinous rice.

The preparation method comprises the following steps:

step 1) mixing wet vinasse which is prepared by fermenting natural materials through microorganisms with a filler, a binder, fruit powder and plant powder in proportion;

and 2) drying the particles until the moisture content is 0-30%, and screening to obtain the special fermented fragrant particles with the mesh number of 0-100 meshes.

The filler is formed by selecting or combining the following substances: corn starch, cassava starch, mung bean starch and sweet potato starch.

The binder is selected from xanthan gum or guar gum; the fruit powder is selected from green plum powder, red date powder or strawberry powder; the plant powder is selected from rosemary powder or citronella grass powder.

The method comprises the steps of adding the special fermented flavor particles into a cigarette filter stick, wherein the adding amount is 10-200mg, and preparing the special fermented flavor particles into a binary or ternary multi-element composite filter stick and preparing the cigarette.

The invention has the beneficial effects that the fermented plant has strong special fermentation fragrance and lasting fragrance. Secondly, the cost of the tobacco particles can be reduced, and the fermented vinasse after alcohol is distilled out has low price in the market, and is mainly used for animal feed, chemical fertilizer and the like. The particle cost can be reduced when the particle is used for manufacturing the cigarette. The sensory evaluation of the fermented product particles in different proportions shows that the fermented product particles are added into the cigarette filter stick, so that the cigarette has special fermented fragrance, rich fragrance, reduced smoke irritation, and increased smoke flexibility and fineness.

The invention is further explained below with reference to the drawings and the detailed description.

Drawings

FIG. 1 is a process flow diagram of the present invention.

Detailed Description

As shown in fig. 1. The invention relates to fermented glutinous rice aroma enhancement particles, which are formed by mixing dried wine lees powder, a filling agent, a binding agent, fruit powder and plant powder; wherein, the dried distillers' grains powder accounts for 10-80 percent, the filling agent accounts for 0-70 percent, the binding agent accounts for 0-8 percent, the fruit powder accounts for 0-40 percent, and the plant powder accounts for 0-40 percent by weight.

The dried distiller's grain powder is formed by selecting the following distiller's grain powders: the wine comprises agave distillers ' grains powder, grape distillers ' grains powder, waxberry distillers ' grains powder, banana distillers ' grains powder, litchi distillers ' grains powder, plum distillers ' grains powder, mulberry distillers ' grains powder, corn distillers ' grains powder, wheat distillers ' grains powder, barley distillers ' grains powder, highland barley distillers ' grains powder, buckwheat distillers ' grains powder, sorghum distillers ' grains powder, sweet potato distillers ' grains powder, rice distillers ' grains powder, glutinous rice distillers ' grains powder and sweet white spirit distillers ' grains powder.

The dried distiller's grains powder disclosed by the invention is powder with the water content of 0-50% and the mesh number of 1-1000 meshes.

The preparation method comprises the following steps:

step 1) performing microbial fermentation on a natural material by using a microbial fermentation technology, distilling out alcohol, drying the remaining distiller's grains (fermented glutinous rice) to the water content of 0-50%, and grinding into powder of 1-1000 meshes to obtain dried distiller's grains powder;

step 2) adding a filler, a binder, fruit powder and plant powder into the dried distiller's grains powder in proportion for granulation;

and 3) drying the particles until the moisture content is 0-30%, and screening to obtain the special fermented fragrant particles with the mesh number of 0-100 meshes.

The invention relates to fermented glutinous rice aroma enhancement particles, which are formed by mixing wet distillers' grains, a filler, a binder, fruit powder and plant powder; wherein, the wet distillers' grains account for 10-80% by weight, the filling agent accounts for 0-70%, the binder accounts for 0-8%, the fruit powder accounts for 0-40%, and the plant powder accounts for 0-40%.

The wet distiller's grains are formed by selecting the following distiller's grain powders: performing microbial fermentation on a natural material by using a microbial fermentation technology to obtain vinasse; the natural material is selected from the following substances: agave, grapes, waxberries, bananas, litchis, plums, mulberries, corns, wheat, barley, highland barley, buckwheat, sorghum, sweet potatoes, rice and glutinous rice.

The preparation method comprises the following steps:

step 1) mixing wet vinasse which is prepared by fermenting natural materials through microorganisms with a filler, a binder, fruit powder and plant powder in proportion;

and 2) drying the particles until the moisture content is 0-30%, and screening to obtain the special fermented fragrant particles with the mesh number of 0-100 meshes.

The filler is formed by selecting or combining the following substances: corn starch, cassava starch, mung bean starch and sweet potato starch.

The binder is selected from xanthan gum or guar gum; the fruit powder is selected from green plum powder, red date powder or strawberry powder; the plant powder is selected from rosemary powder or citronella grass powder.

The method comprises the steps of adding the special fermented flavor particles into a cigarette filter stick, wherein the adding amount is 10-200mg, and preparing the special fermented flavor particles into a binary or ternary multi-element composite filter stick and preparing the cigarette.

Example 1: 35% of undried wet glutinous rice wine lees, 35% of 150-mesh dry glutinous rice wine lees powder, 28% of cassava starch and 2% of xanthan gum are uniformly mixed, 30% of water is added into the mixture, the mixture is put into a swing granulator for granulation, the temperature of an electric heating drying box is 60 ℃, the mixture is dried until the water content is 15%, 20-40-mesh particles are screened to prepare sweet white wine particles, the sweet white wine particles are added into cigarette filter rods according to the dosage of 15 mg/cigarette to form binary composite filter rods, and cigarettes are prepared.

Example 2: 30% of 200-mesh dry highland barley vinasse powder, 38% of corn starch, 30% of cassava starch and 2% of xanthan gum are uniformly mixed, 60% of water is added into the mixture, the mixture is put into a swing granulator for granulation, the temperature of an electric heating drying box is 40 ℃, the mixture is dried until the water content is 18%, particles of 20-60 meshes are screened to prepare highland barley vinasse particles, the particles are added into a cigarette filter stick according to the dosage of 20 mg/cigarette to form a binary composite filter stick, and a cigarette is prepared.

Example 3: the production method comprises the following steps of adding 10% of 60-mesh dry corn vinasse powder, 70% of corn starch, 12% of green plum powder and 8% of xanthan gum into 50% of deionized water, uniformly mixing, putting into a swing granulator for granulation, drying at 50 ℃ in an electric heating drying box until the moisture content is 28%, screening 20-60-mesh granules, preparing corn vinasse granules, adding the granules into a cigarette filter stick at the dosage of 15 mg/cigarette to form a binary composite filter stick, and preparing the cigarette.

Example 4: 20% of 300-mesh dry sorghum vinasse powder, 48% of mung bean starch, 15% of rosemary powder, 15% of corn starch and 2% of xanthan gum are uniformly mixed, 46% of water is added into the mixture, the mixture is put into a swing granulator for granulation, the temperature of an electric heating drying box is 70 ℃, the mixture is dried until the water content is 19%, 20-30-mesh particles are screened to be prepared into sorghum vinasse particles, the particles are added into cigarette filter sticks according to the dosage of 100 mg/cigarette to form a ternary composite filter stick, and cigarettes are prepared.

Example 5: 68% of dry wine lees powder with 500 meshes, 27% of sweet potato starch, 3% of red date powder and 2% of xanthan gum are uniformly mixed, 40% of water is added into the mixture, the mixture is put into a swing granulator for granulation, the temperature of an electric heating drying box is 50 ℃, the mixture is dried until the water content is 22%, particles with 20 to 60 meshes are screened to prepare the grape lees particles, the particles are added into cigarette filter rods according to the dosage of 15 mg/cigarette to form binary composite filter rods, and cigarettes are prepared.

Example 6: 28% of wet sweet white wine vinasse, 70% of corn starch and 2% of guar gum are uniformly mixed and put into a swing granulator for granulation, the temperature of an electric heating drying box is 50 ℃, the mixture is dried until the moisture content is 11%, particles of 20 to 60 meshes are screened to prepare grape vinasse particles, the particles are added into cigarette filter rods according to the dosage of 15 mg/cigarette to form binary composite filter rods, and cigarettes are prepared.

Example 7: the production method comprises the following steps of uniformly mixing 38% of 200-mesh dry sweet white wine lees and 2% of corn starch and 60% of xanthan gum, adding 40% of water, putting the mixture into a swing granulator for granulation, drying the mixture to 14% of moisture at the temperature of 50 ℃ in an electric heating drying box, screening 20-60-mesh granules, preparing grape lees granules, adding the granules into a cigarette filter stick at the dosage of 15 mg/cigarette to form a binary composite filter stick, and preparing the cigarette.

Example 8: the preparation method comprises the following steps of uniformly mixing 38% of 200-mesh dry sweet white wine vinasse, 60% of corn starch and 2% of xanthan gum, adding 30% of water, putting the mixture into a swing granulator for granulation, drying the mixture to 10% of water at the temperature of 60 ℃ in an electric heating drying box, screening 20-40-mesh particles to prepare sweet white wine particles, adding the particles into a cigarette filter stick according to the dosage of 10 mg/cigarette to form a binary composite filter stick, and preparing the cigarette.

Example 9: the preparation method comprises the steps of uniformly mixing 48% of 200-mesh dry sweet white wine lees, 50% of corn starch and 2% of xanthan gum, adding 60% of water, putting the mixture into a swing granulator for granulation, drying the mixture to 8% of moisture at the temperature of 40 ℃ in an electric heating drying box, screening 20-60-mesh granules, preparing highland barley lees granules, adding the granules into a cigarette filter stick at the dosage of 20 mg/cigarette to form a binary composite filter stick, and preparing the cigarette.

Example 10: 68% of 200-mesh dry sweet white wine lees, 30% of corn starch and 2% of xanthan gum are added with 50% of deionized water and uniformly mixed, then the mixture is put into a swing granulator for granulation, the temperature of an electric heating drying box is 50 ℃, the mixture is dried until the water content is 30%, particles of 40-80 meshes are screened to prepare corn lees particles, the particles are added into cigarette filter rods according to the dosage of 50 mg/cigarette to form binary composite filter rods, and cigarettes are prepared.

Example 11: the preparation method comprises the following steps of uniformly mixing 48% of 200-mesh dry sorghum vinasse powder, 10% of corn starch, 40% of strawberry powder and 2% of xanthan gum, adding 46% of water, putting the mixture into a swing granulator for granulation, drying the mixture to 25% of water at the temperature of 70 ℃ in an electric heating drying box, screening 20-30-mesh granules, preparing sorghum vinasse granules, adding the granules into a cigarette filter stick at the dosage of 150 mg/cigarette to form a ternary composite filter stick, and preparing a cigarette.

Example 12: the production method comprises the following steps of uniformly mixing 48% of 200-mesh dry sweet white wine lees, 10% of corn starch, 40% of citronella grass powder and 2% of xanthan gum, adding 40% of water, putting the mixture into a swing granulator for granulation, drying the mixture to 20% of water at the temperature of 50 ℃ in an electric heating drying box, screening 50-mesh particles to 100-mesh particles, preparing grape lees particles, adding the particles into a cigarette filter stick at the dosage of 200 mg/cigarette to form a binary composite filter stick, and preparing the cigarette.

Example 13: the preparation method comprises the following steps of uniformly mixing 48% of 200-mesh dry sweet white wine lees, 10% of corn starch, 20% of strawberry powder, 20% of citronella grass powder and 2% of xanthan gum, putting the mixture into a swing granulator for granulation, drying the mixture to 12% of water at the temperature of 50 ℃ in an electric heating drying box, screening 20-60-mesh granules, preparing grape lees granules, adding the granules into a cigarette filter stick at the dosage of 15 mg/cigarette to form a binary composite filter stick, and preparing the cigarette.

Comparative example 1: 98% of cassava starch and 2% of xanthan gum are uniformly mixed, a proper amount of water is added, the mixture is put into a swing granulator for granulation, the temperature of an electric heating drying box is set to be 50 ℃, the mixture is dried until the water content is 12%, particles of 20 to 60 meshes are screened to prepare contrast particles, the particles are added into cigarette filter sticks according to the dosage of 15 mg/cigarette to form binary composite filter sticks, and cigarettes are prepared.

The following smoking tables were obtained by 7-person smoking panel smoking the particulate cigarettes prepared in the examples and comparative examples.

Suction evaluation meter

As a result: since the formulations of the present invention include numerical ranges, the examples are not exhaustive, and the above examples are only some examples. Sensory evaluation of the examples and the comparative examples shows that the granular cigarette added with the fermented vinasse has unique fragrance and harmonious fragrance and can make smoke exquisite and soft. The vinasse has lasting characteristic fragrance. And the wet distiller's grains are directly used for preparing the particles, and compared with the dried distiller's grain powder particles, the wet distiller's grain particles have richer fragrance and more sufficient fragrance amount. The screening of different types of vinasse particles shows that the wet sweet white spirit vinasse particles, the corn vinasse particles and the grape vinasse particles have more prominent performance in tobacco smoking evaluation and have larger improvement on the tobacco quality.

The above description is only a part of the specific embodiments of the present invention (the protection scope of the present invention includes the numerical range and other technical point range of the present invention), and the details or common sense of the known solutions are not described too much here. It should be noted that the above-mentioned embodiments do not limit the present invention in any way, and all technical solutions obtained by means of equivalent substitution or equivalent transformation for those skilled in the art are within the protection scope of the present invention. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.