Preparation method and application of novel cigarette heating spice with smoke regulation and control function

Abstract

The invention belongs to the technical field of heating cigarettes, and particularly relates to a preparation method and application of a novel heating cigarette spice with a smoke regulation and control function. The preparation method comprises the following steps: fermenting a mixed raw material of Zimbabwe flue-cured tobacco and tea leaves by using bacillus at 25-30 DEG C, taking out a fermentation substrate after 5-10 days of fermentation, and extracting the fermentation substrate by using an ethanol solution with the concentration of 60-80wt% to obtain a crude extract; and filtering the crude extract by using an ultrafiltration membrane with the molecular weight of 10,000-30,000 under the conditions of room temperature and operation pressure of 0.16-0.18 MPa to obtain the novel spice. Chemical components of tobacco leaves and tea leaves are changed by utilizing a microbial fermentation technology and a novel extraction and separation technology, and novel precursor-aroma substances are extracted and separated from the chemical components and are added into the heated cigarettes, so that the release amount of harmful substances in smoke of the heated cigarettes is effectively reduced, the smoking quality of the heated cigarettes is improved, and the smoke is rich and full; and miscellaneous gas and wood gas are covered, so that the taste is mellower.

Description

technical field [0001] The invention belongs to the technical field of heated cigarettes, and in particular relates to a preparation method and an application of a heated cigarette spice with smoke regulating function. Background technique [0002] According to existing literature reports, more than 6,000 chemical components have been identified in traditional cigarette gas. It can be pyrolyzed or thermally synthesized under certain conditions, so it can be seen that reducing the heating or combustion temperature can significantly reduce the release of harmful components in the smoke. In addition, the sidestream smoke generated after traditional cigarettes are lit (mainly the smoke that escapes from the smoldering end of the cigarette during the puffing interval) will cause passive smoking by non-crowds and arouse disgust among non-smokers. [0003] Smokers are eager to smoke less harmful cigarettes, and non-smokers want to avoid the hazards of passive smoking. The above re...

AI Technical Summary

Problems solved by technology

And some flavors and fragrances added to traditional cigarettes, such as macromolecular organic substances raspberry ketone, thymol, and dihydrocoumarin, all have boiling points above 200°C, and must be subjected to high temperatures to produce aromas similar to floral, fruity, and bean aromas Components, in the heating temperature range of heating cigarettes, cannot be completely volatilized and cannot bring expected effects, so they cannot be completely transplanted into heating cigarettes

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