Tobacco-swelling biological additive and its prepn. and application

Abstract

A biological additives to expand tobacco and its producing method and applications are disclosed whose compositions and contents are tobacco leaf protein degradation enzyme of 0.1-10%, starch degradation enzyme of 1.0-10%, pectin degradation enuzyme of 0.2-10%, polyose degradation enzyme of 0.5-20%, fiber modifier of 0.5-20%, polyphenol oxidation degradution enzyme of 0.1-5%, carbon chain enzyme of 0.1-10%, vitamin C of 0.1-5% and water of 100%. The invented additives can be added into tabocco after the tabocco is remoistened and cut into pieces but before the tabocco is expanded with adding quantity as 0.2-5% of tobacco pieces weight at the temperature of 30 degree c to 50 degree C. The present invention can not bring negative influence to tobacco but can decrease the composition contents which is harmuful in smoking.

Description

Technical field [0001] The present invention relates to tobacco additives, more specifically the present invention relates to a biological additive for expanded tobacco. Simultaneously, the present invention also relates to a preparation method of said biological additive and its application in cigarette production Background technique [0002] As the global anti-smoking movement is increasing, low-harm cigarettes have become a development trend; expanded tobacco is one of the most important raw materials for manufacturing low-harm cigarettes. After the tobacco is expanded, the density decreases, the volume of the tobacco leaves increases, and the filling power increases, thereby reducing the consumption of shredded tobacco in cigarettes, reducing the consumption of tobacco leaves, and reducing tar, and has great economic benefits. After expansion, the contact area between cut tobacco per unit weight and air is greatly increased, the combustion rate is accelerated, and the ...

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Problems solved by technology

[0004] However, due to the shortcomings of expanded tobacco, such as greater self-stimulation, heavy burnt gas, light and not rich smoke, the smoke of cigarette products is greatly diluted, the aroma is affected, and the miscellaneous gas is exposed, and the taste is poor. The richness of cigarette aroma and the thickness of smoke have also decreased significantly, and these have become bottlenecks restricting the improvement of cigarette product quality

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