阅读说明：本技术 一种改善香料烟侧流烟气的处理方法 (Treatment method for improving side-stream smoke of aromatic tobacco ) 是由 矫海楠 蒋成勇 李炜 王志韬 欧亚非 胡林 杨振民 张�杰 史素娟 王立云 于 2021-09-18 设计创作，主要内容包括：本发明涉及烟草加工领域,尤其涉及一种改善香料烟侧流烟气的处理方法。所述处理方法包括：将香料烟进行松散回潮,而后进行烘焙处理；其中,所述烘焙处理在70～120℃下进行。本发明提供的处理方法,可以有效降低香料烟侧流烟气中的小分子酸类、吲哚、异戊酸等令人不愉悦气息的成分含量,提升醛酮类、内酯类等致香成分含量等。经该方法处理后的香料烟,更能适应中国卷烟消费者的消费习惯,提升中式混合型卷烟产品的质量。此外,该方法简单易操作,便于在行业内推广应用。(The invention relates to the field of tobacco processing, in particular to a treatment method for improving side-stream smoke of aromatic tobacco. The processing method comprises the following steps: loosening and dampening the aromatic tobacco, and then baking; wherein the baking treatment is carried out at 70-120 ℃. The treatment method provided by the invention can effectively reduce the content of unpleasant components such as small molecular acids, indole, isovaleric acid and the like in the sidestream smoke of the aromatic tobacco, and improve the content of aroma components such as aldehydes and ketones, lactones and the like. The aromatic tobacco processed by the method can be more suitable for the consumption habits of Chinese cigarette consumers, and the quality of Chinese style blended type cigarette products is improved. In addition, the method is simple and easy to operate, and is convenient to popularize and apply in the industry.)

1. A method of treating a flavoured cigarette, comprising: loosening and dampening the aromatic tobacco, and then baking;

wherein the baking treatment is carried out at 70-120 ℃.

2. The method according to claim 1, wherein the baking treatment is carried out for 12 to 15 min.

3. The process according to claim 1 or 2, characterized in that the baking treatment is carried out in three stages; the temperature of the first stage of baking treatment is 110-120 ℃, the temperature of the second stage of baking treatment is 90-100 ℃, and the temperature of the third stage of baking treatment is 70-80 ℃.

4. The process according to claim 3, wherein the first stage baking process is carried out for 4 to 5 min; and/or the time of the second stage of baking treatment is 4-5 min; and/or the time of the third stage of baking treatment is 4-5 min.

5. The process according to any one of claims 1 to 4, wherein the aromatic tobacco after the loosening and moisture-regaining treatment has a moisture content of 22 ± 3 wt.% and a temperature of 55 ± 5 ℃.

6. The method according to any one of claims 1 to 5, wherein the flow rate of the material of the aromatic tobacco subjected to the loosening and moisture regaining treatment is 400 to 1000 kg/h.

7. The method according to any one of claims 1 to 6, further comprising a step of subjecting the loosened and remoistened aromatic tobacco to a water adding step and a leaf storing step in this order before the baking treatment.

8. The method according to claim 7, wherein in the step of adding water, the water content of the aromatic tobacco is controlled to 36 ± 5 wt%; preferably, the water is added in an amount of 20-30 wt% based on the weight of the aromatic tobacco;

and/or in the leaf storage procedure, the leaf storage time is 2.5-3.5 h.

9. The method according to any one of claims 1 to 8, wherein the water content of the cured aromatic tobacco is 10 ± 2 wt%.

10. The process of claim 1, comprising the steps of:

(1) loosening and dampening the aromatic tobacco to obtain the aromatic tobacco with the water content of 22 +/-3 wt% and the temperature of 55 +/-5 ℃;

wherein the material flow of the aromatic tobacco subjected to loosening and moisture regaining treatment is 400-1000 kg/h;

(2) adding water into the loose and remoistened aromatic tobacco to control the water content of the aromatic tobacco to be 36 +/-5 wt%, and storing the tobacco leaves for 2.5-3.5 h;

(3) baking the aromatic tobacco obtained in the step (3); the baking treatment is carried out in three sections; the temperature of the first stage of baking treatment is 110-120 ℃, and the time is 4-5 min; the temperature of the second stage of baking treatment is 90-100 ℃, and the time is 4-5 min; the temperature of the third stage of baking treatment is 70-80 ℃, and the time is 4-5 min; obtaining the aromatic tobacco with the water content of 10 +/-2 wt%.

Technical Field

The invention relates to the field of tobacco processing, in particular to a treatment method for improving side-stream smoke of aromatic tobacco.

Background

The aromatic tobacco is a special tobacco type of safflower tobacco, mainly comprises three types of IZMIR, SAMSUN and BASMA according to the variety, is also called Turkey tobacco and oriental tobacco, has the quality characteristics of strong fragrance and pure taste, has special application value in tobacco products, and is one of important raw materials for producing mixed type, outer fragrance type and oriental type cigarettes and pipe tobacco. The aroma of the aromatic tobacco is mainly from glandular hair secretion or exudate, and the aroma is closely related to soil, climate and cultivation measures.

The traditional aromatic cigarette has the characteristics of strong taste, wide material consumption, capability of effectively reducing tar content so as to reduce the harm of smoking to human health, is deeply favored by smokers and is always liked by salt and pepper powder in cigarettes. Because the aromatic cigarette has natural aroma, the aromatic cigarette is soft and smooth when entering the throat, the aroma is full, and the sidestream smoke of the aromatic cigarette is more prominent during combustion, so the aromatic cigarette is popular in European and American markets. In contrast, in the Chinese market, due to differences in culture, diet and living habits, the relatively prominent sidestream smoke of the aromatic cigarette is not accepted by Chinese consumers, the consumer generally reflects that the mixed type cigarette has choking acid odor, and the feeling of the acid odor is mainly brought by micromolecular acids and isoprene acids generated when the aromatic cigarette in the cigarette burns. Therefore, the sidestream smoke of the aromatic cigarette is improved, the sidestream smoke has great significance for improving the smoking environment feeling of consumers and improving the social scene of cigarettes, and the sidestream smoke has a positive effect for further expanding the consumer groups of Chinese style mixed cigarettes.

In view of this, the invention is particularly proposed.

Disclosure of Invention

The invention aims to provide a treatment method for improving the sidestream smoke of aromatic tobacco, which can effectively improve the sidestream smoke of aromatic tobacco.

Specifically, the invention provides the following technical scheme:

the invention provides a method for treating aromatic tobacco, which comprises the following steps: loosening and dampening the aromatic tobacco, and then baking;

wherein the baking treatment is carried out at 70-120 ℃.

The invention aims at improving the sidestream smoke of the aromatic tobacco, tries a large number of treatment processes, and finds that the roasting treatment is carried out after the aromatic tobacco is loosened and remoistened in the research and development process, so that the content of unpleasant components (such as small molecular acids, indole, isovaleric acid and the like) generated in the sidestream smoke during the combustion of the aromatic tobacco can be effectively reduced, the content of aroma components such as aldehyde ketones, lactones and the like is increased, and the sidestream smoke is obviously improved.

Further, the temperature of the baking treatment is controlled to be 70-120 ℃, so that the quality of side-stream smoke is better when the aromatic tobacco is combusted.

The skilled person can set the parameters in the process according to common general knowledge, which all can achieve the effects comparable to those described above for the invention. However, there are also better technical solutions regarding the process parameters, for which the present invention has been further explored and the following preferred solutions have been obtained.

Preferably, the baking treatment time is 12-15 min.

In order to better control the energy cost and the treatment time, the baking treatment can be controlled within 12-15 min; the effect of improving the quality of the side-stream smoke of the aromatic tobacco can be also obtained by baking the aromatic tobacco according to the time period, the energy cost is reduced, and the processing time is shortened.

The invention also finds that the adoption of the three-stage baking treatment can further reduce the side-stream smoke of the aromatic tobacco on the basis of keeping the sensory quality; specifically, compared with traditional high-temperature baking, the three-stage low-temperature slow baking treatment can prevent the sensory quality of the aromatic tobacco from being reduced, and volatile unpleasant smell components in the sidestream smoke can be reduced by long-time low-temperature treatment.

Preferably, the baking treatment is carried out in three stages; the temperature of the first stage of baking treatment is 110-120 ℃, the temperature of the second stage of baking treatment is 90-100 ℃, and the temperature of the third stage of baking treatment is 70-80 ℃;

further, the time of the first stage of baking treatment is 4-5 min;

further, the time of the second stage of baking treatment is 4-5 min;

further, the time of the third stage of baking treatment is 4-5 min.

The three-stage high-temperature baking treatment is carried out according to the mode, so that the content of small molecular acidic substances in the aromatic tobacco can be further reduced, the side stream smoke of the aromatic tobacco can be further improved, and the aroma quality of the blended type cigarette can be improved.

According to the invention, through the control of the loosening and moisture regaining process, the moisture content of the aromatic tobacco and the loosening tobacco flakes can be further improved, the opening degree of the leaves is improved, and the heated surface area of the tobacco leaves is enlarged; preferably, the water content of the aromatic tobacco after loose moisture regaining treatment is 22 +/-3 wt%, and the temperature is 55 +/-5 ℃.

Preferably, the material flow of the aromatic tobacco subjected to loosening and moisture regaining treatment is 400-1000 kg/h, so that the baking effect of the aromatic tobacco can be further improved.

The weight ratio of the aromatic tobacco can be adjusted by the person skilled in the art according to his requirements for sensory quality and aroma quality.

Preferably, before the baking treatment, the method further comprises the step of sequentially performing a water adding process and a leaf storing process on the loose and remoistened aromatic tobacco;

further, in the water adding process, the water content of the aromatic tobacco is controlled to be 36 +/-5 wt%; preferably, the water is added in an amount of 20-30 wt% based on the weight of the aromatic tobacco;

further, in the leaf storage procedure, the leaf storage time is 2.5-3.5 h.

Preferably, the moisture content of the aromatic tobacco after the baking treatment is 10 ± 2 wt%.

As a preferred technical solution, the processing method includes the steps of:

(1) loosening and dampening the aromatic tobacco to obtain the aromatic tobacco with the water content of 22 +/-3 wt% and the temperature of 55 +/-5 ℃;

wherein the material flow of the aromatic tobacco subjected to loosening and moisture regaining treatment is 400-1000 kg/h;

(2) adding water (the added water amount is 20-30 wt% based on the weight of the aromatic tobacco) into the loose and remoistened aromatic tobacco to control the water content of the aromatic tobacco to be 36 +/-5 wt%, and storing the tobacco leaves for 2.5-3.5 h;

(3) baking the aromatic tobacco obtained in the step (3); the baking treatment is carried out in three sections; the temperature of the first stage of baking treatment is 110-120 ℃, and the time is 4-5 min; the temperature of the second stage of baking treatment is 90-100 ℃, and the time is 4-5 min; the temperature of the third stage of baking treatment is 70-80 ℃, and the time is 4-5 min; obtaining the aromatic tobacco with the water content of 10 +/-2 wt%.

In addition, according to the general knowledge in the art, the method further comprises the steps of feeding raw materials before the loose moisture regaining, and shredding and baking the cut tobacco after the baking treatment, which is not further limited herein.

Based on the scheme, the invention has the following beneficial effects:

the treatment method provided by the invention can effectively reduce the content of unpleasant components such as small molecular acids, indole, isovaleric acid and the like in the sidestream smoke of the aromatic tobacco, and improve the content of aroma components such as aldehydes and ketones, lactones and the like. The aromatic tobacco processed by the method can be more suitable for the consumption habits of Chinese cigarette consumers, and the quality of Chinese style blended type cigarette products is improved. In addition, the method is simple and easy to operate, and is convenient to popularize and apply in the industry.

Detailed Description

The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.

To further facilitate the comparison, the aromatic cigarettes mentioned in the following examples are aromatic cigarettes of the same batch, which are purchased from yunan baoshan and zhejiang shaxing, and the aromatic cigarettes mentioned in the respective examples are mixed and stirred in the same grade and proportion of the two products.

The examples do not show the specific techniques or conditions, according to the technical or conditions described in the literature in the field, or according to the product specifications. The reagents or instruments used are conventional products available from regular distributors, not indicated by the manufacturer.

Example 1

The embodiment provides a processing method of aromatic tobacco, which comprises the following steps:

s1, feeding: feeding 800kg of aromatic tobacco through a feeding device;

s2, loosening and dampening: heating and humidifying the aromatic tobacco in a loosening and moisture regaining device to obtain the aromatic tobacco with the water content of 22 wt% and the temperature of 60 ℃;

s3, feeding: after loosening and moisture regaining, controlling the material flow of the aromatic tobacco to be 1000kg/h, and conveying to the next step;

s4, water adding step: adding water into the aromatic tobacco obtained in the step S3 in a water adding device, wherein the water adding amount is 25 wt% based on the weight of the aromatic tobacco, and the water content of the aromatic tobacco is controlled to be 36 +/-1.5 wt%;

s5, leaf storage step: storing the aromatic tobacco obtained in the step S4 in a leaf storage device for 3 h;

s6, baking treatment: baking the aromatic tobacco obtained in the step S5 in a baking device, wherein the baking temperature of the first section is 120 ℃, the baking time is 4min, the baking temperature of the second section is 100 ℃, the baking time is 4min, the baking temperature of the third section is 70 ℃, the baking time is 4min, and the total baking time is 12min to obtain the aromatic tobacco with the water content of 10 +/-2 wt%;

s7, adding water: adding water into the aromatic tobacco obtained in the step S6 in a water adding device, wherein the water adding amount is 2.4 wt% based on the weight of the aromatic tobacco, and the water content of the aromatic tobacco is controlled to be 22 +/-1 wt%;

s8, shredding: shredding the aromatic tobacco obtained in step S7.

Comparative example 1

The comparative example provides a method of treating a flavoured cigarette comprising the steps of:

s1, feeding: feeding 800kg of aromatic tobacco through a feeding device;

s2, loosening and dampening: heating and humidifying the aromatic tobacco in a loosening and moisture regaining device to obtain the aromatic tobacco with the water content of 22 +/-1 wt% and the temperature of 60 ℃;

s3, feeding: after loosening and moisture regaining, controlling the material flow of the aromatic tobacco to be 1000kg/h, and conveying to the next step;

s4, leaf storage: storing the aromatic tobacco obtained in the step S3 in a leaf storage device for 3 h;

s5, shredding: shredding the aromatic tobacco obtained in step S4.

Comparative example 2

This comparative example provides a method of treating a flavoured cigarette, differing from example 1 only in that: step S6 is different;

specifically, in step S6, the aromatic tobacco obtained in step S5 is baked in a baking device, wherein the first stage baking temperature is 135-145 ℃, the baking time is 2-3 min, the second stage baking temperature is 115-125 ℃, the baking time is 2-3 min, the third stage baking temperature is 95-105 ℃, the baking time is 2-3 min, and the total baking time is 6-8 min, so that the aromatic tobacco with the water content of 10 ± 2 wt% is obtained.

Test example 1 sensory quality evaluation

The test example evaluates the sensory quality of the tobacco leaves treated in the example 1 and the comparative examples 1-2, and 7 persons with the sensory quality identification qualification of the tobacco industry evaluate the sensory quality of the items in the table 1 and count the average value of each item; the evaluation results are shown in Table 1.

TABLE 1

Test example 2 sidestream smoke sniff evaluation

In the test example, tobacco leaves treated in the example 1 and the comparative examples 1-2 are rolled into cigarettes, and the sidestream smoke generated in smoldering is evaluated; 7 persons with the qualification of sensory quality identification in tobacco industry perform sniffing evaluation on sidestream smoke generated during smoldering of cigarettes made of three tobacco leaves, the sniffing interval is 10s, each cigarette is sniffed for three times, the difference is described in language, and the result is shown in table 2.

TABLE 2

Test example 3 sidestream smoke constituent detection

In the experimental example, the tobacco leaves treated in the example 1 and the comparative examples 1 to 2 are rolled into cigarettes, the content of the components of the sidestream smoke of the cigarettes is detected, the sidestream smoke trapping method is executed according to the method of the tobacco industry standard YC/T185-2004 cigarette sidestream smoke tar and nicotine determination, and the detection method refers to the construction and application of a GC-MS/MS database of key sensory components of tobacco/smoke [ D ]. Zhengzhou: the detection results of part of key components of Zhengzhou tobacco institute, 2020', are shown in tables 3 and 4.

TABLE 3

TABLE 4

As can be seen from Table 3, the contents of indole and isovaleric acid which bring about irritation and are caused by micromolecular acid substances in the sidestream smoke of the cigarette samples in the example 1 and the comparative example 2 are obviously reduced; as can be seen from Table 4, the sidestream smoke of the cigarette sample in example 1 has the substances of lactones and aldehydes and ketones which bring milk fragrance and nut fragrance, and the substances of ethyl maltol and the like which bring tobacco sweet fragrance, and the sidestream smoke of the cigarette sample in comparative example 2 has the substances of nut fragrance, milk fragrance and the like which are higher than those in comparative example 1 but lower than those in example 1.

Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.