CN114098139A - Electronic atomized liquid with rich and durable mouth feeling and preparation method thereof - Google Patents

Abstract

The invention relates to the technical field of electronic atomized liquid, in particular to electronic atomized liquid with rich and durable mouth feel and a preparation method thereof. An electronic atomized liquid with rich and durable mouth feel consists of 0.1-10 wt% of tobacco essence and 90-99.9 wt% of solvent, wherein the tobacco essence is prepared from a tobacco fragrance light component and a plant natural perfume; the cigarette fragrance light component is prepared by taking waste and inferior tobacco stems and tobacco leaves as raw materials through alkali pretreatment, fermentation, filtration and molecular distillation; the plant natural spice comprises a plant spice A, a plant spice B and a plant spice C, wherein the plant spice A has a fruit aroma, the plant spice B has a flower aroma, and the plant spice C has an costustoot aroma. The invention mixes and ages the fermented and separated cigarette fragrance light components and the plant natural perfume, and a large amount of alcohol substances generated by fermentation can react with the components in the plant perfume to generate softer and more mellow fragrance, which is also beneficial to synchronous release of the fragrant components during atomization, and has good overall harmony and rich and lasting smoking taste.

Description

Electronic atomized liquid with rich and durable mouth feeling and preparation method thereof

Technical Field

The invention relates to the technical field of electronic atomized liquid, in particular to electronic atomized liquid with rich and durable mouth feel and a preparation method thereof.

Background

With the enhancement of health consciousness of people, the traditional cigarette is gradually replaced by new products such as an electronic nicotine delivery system, a cigarette which is not burnt by heating and the like because a large amount of toxic substances such as tar, smoke and the like are generated in the heating and burning process. The electronic atomization liquid is atomized to form aerosol by heating, so that the harmfulness of the cigarette is greatly reduced compared with that of the traditional cigarette. Most of the electronic atomization liquid is prepared by adding essence, spice, nicotine or nicotine salt and the like to simulate the taste and the aroma of cigarettes. Although the electronic atomization liquid sold in the market at present has a plurality of varieties and tastes, the source, the composition and the release behavior of the aroma substances of the electronic atomization liquid are different from those of cigarettes, so that the electronic atomization liquid has larger difference from the traditional cigarette smoking sensory effect, and cannot meet the pursuit of consumers on natural feeling and smoking quality particularly in the aspects of smoke characteristics, aroma style, comfort level and the like.

The traditional cigarette has complex aroma components, the tobacco flavor spice prepared by manual blending is difficult to restore the real cigarette aroma, the chemical smell of the product of the synthetic spice is obvious, the aroma structure is simple, the taste is numerous but the discrimination is low, the smoking experience is single, and the phenomenon of uneven aroma release is often generated when the electronic atomization device is heated. The tobacco refined product is also an important fragrant raw material in the preparation of tobacco essence, can strengthen the tobacco fragrance to a certain extent, can make up the deficiency of the tobacco fragrance especially when being used in electronic atomization liquid, and enriches the smoking taste and mouthfeel. In order to obtain higher flavor fidelity, natural tobacco extracts are often added into electronic atomized liquid in the prior art, for example, in patent CN103919274B, a tobacco liquid extract spice, an effective part extract of a non-tobacco plant, a synthetic edible spice and natural nicotine are mixed to prepare the electronic atomized liquid, however, compared with the traditional cigarette, a single variety of tobacco extracts still has a lack of aromatic components, and the composite flavoring is also prone to have problems of poor harmony, unstable flavor and the like, the release behaviors of the flavor components from different sources are inconsistent, the synchronous delivery of the plant spice and the endogenous flavor components of tobacco is difficult to realize, a phenomenon of flavor separation or covering may occur in the smoking process, and the smoking experience of consumers is affected.

The microbial fermentation technology is applied to research and development of tobacco flavors and fragrances, screening of aroma-producing strains, extraction and treatment of tobacco and other plant raw materials are the main research directions in China at present, and some synthetic products based on biological fermentation show good effects in cigarette flavoring. If the endogenous fragrant components of the tobacco and other natural spices are compounded and added into the electronic atomization liquid, the natural feeling can be enhanced, the smoking quality can be improved, but the purification difficulty of the natural spices is high, and the generated smell is not lasting, so that consumers cannot well feel satisfied and pleasant.

Disclosure of Invention

Aiming at the technical problems, the invention provides the natural and healthy electronic atomized liquid with rich and lasting taste, and the aging process integrates strong fruit fragrance, fragrant flower fragrance, wood fragrance and tobacco fragrance, thereby providing unique smoking experience.

The above object of the present invention is achieved by the following technical solutions:

an electronic atomized liquid with rich and durable mouth feel consists of 0.1-10 wt% of tobacco essence and 90-99.9 wt% of solvent, wherein the tobacco essence is prepared from a tobacco fragrance light component and a plant natural perfume; the cigarette fragrance light component is prepared by taking waste and inferior tobacco stems and tobacco leaves as raw materials through alkali pretreatment, fermentation, filtration and molecular distillation.

Natural and rich tobacco fragrance and plant fragrance are difficult to restore through blending of synthetic spices, and the smoking experience is influenced due to single fragrance structure or excessive essence odor. The tobacco essence disclosed by the invention combines the tobacco refined substance and the plant natural perfume, so that the problem of insufficient tobacco fragrance of the electronic atomizer can be well solved, and meanwhile, the natural perfume is only added, so that the tobacco essence is healthier, has stronger natural feeling and richer smoking taste.

The invention uses waste tobacco stems and tobacco leaves as raw materials, adopts a microbial fermentation technology to enrich aroma substances, and then uses molecular distillation to enrich small molecular aroma substances and remove miscellaneous gases or substances with unpleasant odor, so that the aromatic smell of the tobacco can be provided, meanwhile, the light components of the tobacco aroma also contain a small amount of nicotine, so that the invention has better addiction-removing property, can meet the pursuit of consumers on throat feeling and brings better physiological pleasure. Meanwhile, the electronic atomized liquid of the invention can be added with no nicotine or nicotine salt, which is beneficial to relieving the dependence of consumers on nicotine and reducing the harm to human bodies.

The waste and inferior tobacco stems and tobacco leaves are renewable organic resources, the lignin components in the waste and inferior tobacco stems and tobacco leaves prevent cellulose from contacting cellulase, so that difficulty is caused in secondary utilization, the lignin in the raw materials can be removed after alkaline pretreatment, the accessibility of the enzyme and a substrate is promoted, and full fermentation is facilitated. Meanwhile, alcohol substances such as ethanol and the like generated by fermentation are compounded with the plant natural perfume to generate more fragrant components through esterification, condensation and other reactions, so that the fragrance is richer and fuller.

Preferably, the plant natural perfume of the invention comprises plant perfume A, plant perfume B and plant perfume C, wherein the plant perfume A has fruity scent, the plant perfume B has flowery scent, and the plant perfume C has costustoot scent.

Preferably, the plant spice A is one or more of hawthorn tincture, dark plum tincture, grapefruit oil, bergamot oil, lemon extract, tangerine oil, sweet orange essential oil, sour orange essential oil, bitter orange essential oil, sweet orange peel extract, fragrant orange peel oil, high-power natural apple spice, plum extract and pineapple extract.

Preferably, the plant spice B is one or more of clove bud oil, marigold essential oil, chrysanthemum morifolium ramat flower oil, chamomile essential oil, white orchid essential oil, rose essential oil, iris resin, acacia oil, jasmine essential oil, daidai flower oil, gardenia essential oil, tree orchid essential oil, sweet osmanthus essential oil and lavender essential oil.

More preferably, the plant spice C is one or more of patchouli oil, costus oil, bay essential oil, spikenard oil, wintergreen essential oil, cedar essential oil, sandalwood oil, storax oil, balsam fir oil and cajeput oil.

The invention adds three types of plant spices with different fragrance notes simultaneously, has complementary effect, and has synergistic aroma enhancement and rich taste. The plant spice A is mainly a micromolecular compound with stronger volatility, has strong characteristic fruity fragrance, is full of nasal cavities and oral cavities instantly after atomization, brings stronger throat hitting feeling and physiological pleasure with the release of light components of cigarette fragrance, but has shorter fragrance duration, the fragrant substance of the plant spice B is softer, the retention time after atomization is slightly longer, the plant spice A is a main characteristic fragrant substance, is fragrant and fine, and is more likely to generate pleasant comfort when sliding through the throat, the plant spice C is mainly a component with higher boiling point and smaller volatility, the fragrance can penetrate all the time after atomization, the aftertaste can be still felt in the nasal cavities after the disappearance of the former two kinds of fragrance notes, and the plant spice is fresh and elegant.

The proportions of the plant spice A, the plant spice B and the plant spice C are not limited, and can be determined according to the fragrance of actual essential oil.

The invention also provides a preparation method of the electronic atomized liquid with rich and durable mouth feel, which comprises the following steps:

s1, carrying out alkaline pretreatment on waste and inferior tobacco stems and tobacco leaves, mixing the waste and inferior tobacco stems and the tobacco leaves with water and aroma-producing yeast for fermentation, filtering to obtain a tobacco aroma fermentation liquid, and separating by molecular distillation to obtain a tobacco aroma light component of the T distillation section;

s2, mixing the light components of the tobacco fragrance with the plant natural perfume, placing the mixture in a closed container for aging, cooling and centrifuging the mixed solution, and separating the supernatant to obtain the tobacco essence;

s3, mixing the tobacco essence in the S2 with a solvent to prepare the electronic atomized liquid.

Different types of natural flavors, while having rich and natural aroma structures, are often not long lasting or can not be delivered in synchrony with tobacco endogenous aroma components and are poorly coordinated with each other, and aroma separation may occur. The plant spices of the three types of aroma are mixed with the light components of the tobacco aroma obtained through fermentation and separation for aging, the natural tobacco aroma substances and molecules in the plant spices continuously collide and react in the process to generate new and more stable aromatic substances, particularly a large amount of alcohols generated by the fermentation of the tobacco can be condensed with the acutely fragrant aldehyde-ketone compounds in the plant spices to generate compounds with softer aroma, and meanwhile, the plant spice C can also be directly used as an aroma fixing agent, so that the aroma of the essence is more mellow, mellow and well-done, the durability is better, and the aroma quality is integrally improved. The aged tobacco flavor can synchronously release all aroma components, has good cooperativity, and can smell fresh fragrance and costustoot in sequence after the initial tobacco fragrance and fruit fragrance are diluted, thereby having layering sense and natural connection and bringing comfortable and pleasant sensory experience.

Preferably, the alkali pretreatment in step S1 is performed by: adding waste tobacco stems and tobacco leaves into an alkali solution, uniformly stirring, heating for 2-5 hours, filtering, and washing with pure water to be neutral.

Preferably, the temperature T of the distillation section in step S1 is 70 to 100 ℃.

Preferably, the mixing ratio of the tobacco flavor light components and the plant natural flavor in the step S2 is 100: (1-10) (w/w).

Preferably, the aging time in the step S2 is 15-45 days, and the cooling temperature is 0-5 ℃.

Compared with the prior art, the invention has the following beneficial effects:

(1) according to the invention, the fermented and separated light components of the cigarette fragrance and the plant natural perfume are mixed and aged, and a large amount of alcohol substances generated by fermentation can react with the components in the plant perfume to generate softer, round and lasting fragrance, so that the fragrant components can be synchronously released during atomization, the smoking taste is enriched, and the natural feeling is enhanced;

(2) according to the invention, the tobacco fermentation product is taken as one of the raw materials of the tobacco essence, so that not only can rich tobacco fragrance components be provided, but also nicotine can be directly provided, the pursuit of consumers on throat feeling is met, and better physiological pleasure is brought;

(3) the three types of plant spices with different fragrance notes are added simultaneously, the three types of plant spices complement each other and increase fragrance synergistically, and after aging, the strong fruit fragrance, the fragrant flower fragrance, the woody fragrance and the tobacco fragrance are integrated, so that the taste is natural, rich and lasting;

(4) the method takes waste and inferior tobacco stems and tobacco leaves as raw materials, adopts a microbial fermentation technology to enrich aroma substances, is green and environment-friendly in production mode and less in pollution, can directly take nicotine contained in a fermentation product as a raw material of electronic atomized liquid, promotes enzymolysis through alkaline pretreatment, and improves the utilization rate of the raw material and the production efficiency of alcohol substances;

(5) the formula of the electronic atomized liquid only adopts natural raw materials, does not add synthetic spice or synthetic nicotine, has higher flavor fidelity and reduction degree, and can reduce the harm to human bodies.

Detailed Description

The technical solution of the present invention is further described and illustrated by the following specific examples. The raw materials used in the examples of the present invention are those commonly used in the art, and the methods used in the examples are those conventional in the art, unless otherwise specified. It should be understood that the specific embodiments described herein are merely to aid in the understanding of the invention and are not intended to limit the invention specifically.

Example 1:

(1) weighing 100g of crushed waste and inferior tobacco stems and tobacco leaves, adding 500mL of NaOH solution with the mass fraction of 4%, starting stirring, heating to 75 ℃, preserving heat for 3h, filtering to obtain a tobacco filter cake, and washing the tobacco filter cake to be neutral by pure water for later use;

(2) weighing 0.2g of aroma-producing active dry yeast, putting the dry yeast into 20 times of 2.5% sucrose water, and activating for 10 hours at 33-35 ℃; smashing the tobacco filter cake in the step (1), putting the smashed tobacco filter cake into a fermentor, adding 500mL of purified water, stirring to completely immerse the tobacco filter cake, adding the activated aroma-producing yeast, setting the temperature to be kept at 25 ℃, fermenting for 15 days, and extruding and filtering to obtain 488g of tobacco aroma fermentation liquor;

(3) performing molecular distillation on the tobacco flavor fermentation liquor, setting the distillation temperature T equal to 70 ℃, the feeding temperature 60 ℃ and the rotating speed 280r/min, adjusting the blanking flow in real time to prevent bumping, and collecting 251g of the tobacco flavor light component of the distillation section T equal to 70 ℃ for later use;

(4) weighing 200g of the above tobacco fragrance light component, 1g of lemon oil, 2g of clove bud oil and 1g of patchouli oil, adding the materials into a stainless steel reaction kettle, placing the reaction kettle in a constant temperature chamber at 15 ℃, aging for 20 days, immersing the closed reaction kettle into 0 ℃ frozen water for 4 hours, taking the supernatant, centrifuging at high speed to obtain 184g of tobacco essence, and dissolving the tobacco essence into basic atomized tobacco oil according to the addition amount of 1% (w/w) to obtain the electronic atomized liquid A.

Example 2:

(1) weighing 100g of crushed waste and inferior tobacco stems and tobacco leaves, adding 500mL of NaOH solution with the mass fraction of 4%, starting stirring, heating to 75 ℃, preserving heat for 3h, filtering to obtain a tobacco filter cake, and washing the tobacco filter cake to be neutral by pure water for later use;

(2) weighing 0.2g of aroma-producing active dry yeast, putting the dry yeast into 25 times of 2.5% sucrose water, and activating for 10 hours at 33-35 ℃; smashing the tobacco filter cake in the step (1), putting the smashed tobacco filter cake into a fermentor, adding 500mL of purified water, stirring to completely immerse the tobacco filter cake, adding the activated aroma-producing yeast, setting the temperature to be 28 ℃, fermenting for 15 days, and performing extrusion filtration to obtain 492g of tobacco aroma fermentation liquor;

(3) performing molecular distillation on the tobacco aroma fermentation liquor, setting the distillation temperature T equal to 80 ℃, the feeding temperature 70 ℃ and the rotating speed 280r/min, adjusting the blanking flow in real time to prevent bumping, and collecting 297g of the tobacco aroma light component of the distillation section with the temperature T equal to 80 ℃ for later use;

(4) weighing 200g of the cigarette fragrance light component, 1g of orange oil, 1g of chamomile essential oil and 2g of costus oil, adding the materials into a stainless steel reaction kettle, placing the reaction kettle in a constant temperature chamber at 15 ℃, aging for 30 days, immersing the sealed reaction kettle into 0 ℃ frozen water for 4 hours, taking supernate, centrifuging at high speed to obtain 187g of cigarette essence, and dissolving the cigarette essence in basic atomized tobacco oil according to the addition of 1% (w/w) to obtain the electronic atomized liquid B.

Example 3:

(1) weighing 100g of crushed waste and inferior tobacco stems and tobacco leaves, adding 500mL of NaOH solution with the mass fraction of 4%, starting stirring, heating to 75 ℃, preserving heat for 3h, filtering to obtain a tobacco filter cake, and washing the tobacco filter cake to be neutral by pure water for later use;

(2) weighing 0.2g of aroma-producing active dry yeast, putting the dry yeast into 25 times of 2.5% sucrose water, and activating for 10 hours at 33-35 ℃; smashing the tobacco filter cake in the step (1), putting the smashed tobacco filter cake into a fermenter, adding 500mL of purified water, stirring to completely immerse the smashed tobacco filter cake, adding the activated aroma-producing yeast, setting the temperature to be kept at 25 ℃, fermenting for 20 days, and extruding and filtering to obtain 479g of tobacco aroma fermentation liquor;

(3) performing molecular distillation on the tobacco aroma fermentation liquor, setting the distillation temperature T equal to 90 ℃, the feeding temperature 80 ℃ and the rotating speed 280r/min, adjusting the blanking flow in real time to prevent bumping, and collecting 354g of the light components of the tobacco aroma in the distillation section with the temperature T equal to 90 ℃ for later use;

(4) weighing 200g of the cigarette fragrance light component, 2g of plum extract, 2g of sweet osmanthus essential oil and 2g of sandalwood oil, adding the materials into a stainless steel reaction kettle, placing the reaction kettle in a constant temperature room at 15 ℃, aging for 35 days, immersing the sealed reaction kettle into 0 ℃ chilled water for 4 hours, taking supernate, centrifuging at high speed to obtain 191g of cigarette essence, and dissolving the cigarette essence into basic atomized tobacco oil according to the addition of 1% (w/w) to obtain the electronic atomized liquid C.

Example 4:

(1) weighing 100g of crushed waste and inferior tobacco stems and tobacco leaves, adding 500mL of NaOH solution with the mass fraction of 4%, starting stirring, heating to 75 ℃, preserving heat for 3h, filtering to obtain a tobacco filter cake, and washing the tobacco filter cake to be neutral by pure water for later use;

(2) weighing 0.2g of aroma-producing active dry yeast, putting the dry yeast into 25 times of 2.5% sucrose water, and activating for 10 hours at 33-35 ℃; smashing the tobacco filter cake in the step (1), putting the smashed tobacco filter cake into a fermenter, adding 500mL of purified water, stirring to completely immerse the smashed tobacco filter cake, adding the activated aroma-producing yeast, setting the temperature to be kept at 25 ℃, fermenting for 20 days, and extruding and filtering to obtain 476g of tobacco aroma fermentation liquor;

(3) performing molecular distillation on the tobacco aroma fermentation liquor, setting the distillation temperature T equal to 100 ℃, the feeding temperature 90 ℃ and the rotating speed at 250r/min, adjusting the blanking flow in real time to prevent bumping, and collecting 367g of the tobacco aroma light component in the distillation section at the temperature T equal to 100 ℃ for later use;

(4) weighing 200g of the cigarette fragrance light component, 3g of pineapple extract, 2g of tree orchid oil and 2g of nardostachys oil, adding the materials into a stainless steel reaction kettle, placing the reaction kettle in a 15 ℃ thermostatic chamber, aging for 40 days, immersing the closed reaction kettle into 0 ℃ frozen water for 4 hours, taking supernatant, centrifuging at high speed to obtain 190g of cigarette essence, and dissolving the cigarette essence in basic atomized tobacco oil according to the addition of 1% (w/w) to obtain the electronic atomized liquid D.

Example 5:

(1) weighing 100g of crushed waste and inferior tobacco stems and tobacco leaves, adding 500mL of NaOH solution with the mass fraction of 4%, starting stirring, heating to 75 ℃, preserving heat for 3h, filtering to obtain a tobacco filter cake, and washing the tobacco filter cake to be neutral by pure water for later use;

(2) weighing 0.2g of aroma-producing active dry yeast, putting the dry yeast into 25 times of 2.5% sucrose water, and activating for 10 hours at 33-35 ℃; smashing the tobacco filter cake in the step (1), putting the smashed tobacco filter cake into a fermenter, adding 500mL of purified water, stirring to completely immerse the smashed tobacco filter cake, adding the activated aroma-producing yeast, setting the temperature to be kept at 25 ℃, fermenting for 23 days, and performing extrusion filtration to obtain 463g of tobacco aroma fermentation liquor;

(3) performing molecular distillation on the tobacco aroma fermentation liquor, setting the distillation temperature T equal to 100 ℃, the feeding temperature 90 ℃ and the rotating speed 250r/min, adjusting the blanking flow in real time to prevent bumping, and collecting 370g of the tobacco aroma light component of the distillation section with the temperature T equal to 100 ℃ for later use;

(4) weighing 200g of the cigarette fragrance light component, 5g of pericarpium citri reticulatae oil, 3g of gardenia essential oil and 2g of storax oil, adding the materials into a stainless steel reaction kettle, placing the reaction kettle in a 15 ℃ thermostatic chamber, aging for 45 days, immersing the sealed reaction kettle into 0 ℃ chilled water for 4 hours, taking supernatant, centrifuging at high speed to obtain 195g of cigarette essence, and dissolving the cigarette essence in basic atomized tobacco oil according to the addition of 1% (w/w) to obtain the electronic atomized liquid E.

Comparative example 1

(1) Weighing 100g of crushed waste and inferior tobacco stems and tobacco leaves, adding 500mL of NaOH solution with the mass fraction of 4%, starting stirring, heating to 75 ℃, preserving heat for 3h, filtering to obtain a tobacco filter cake, and washing the tobacco filter cake to be neutral by pure water for later use;

(2) weighing 0.2g of aroma-producing active dry yeast, putting the dry yeast into 20 times of 2.5% sucrose water, and activating for 10 hours at 33-35 ℃; smashing the tobacco filter cake in the step (1), putting the smashed tobacco filter cake into a fermenter, adding 500mL of purified water, stirring to completely immerse the smashed tobacco filter cake, adding the activated aroma-producing yeast, setting the temperature to be kept at 25 ℃, fermenting for 15 days, and extruding and filtering to obtain 475g of tobacco aroma fermentation liquor; taking 50g of fermentation liquor, 0.25g of mixed lemon oil, 0.5g of clove bud oil and 0.25g of patchouli oil to obtain mixed essence, and dissolving the mixed essence into the basic atomized tobacco oil according to the addition amount of 1% (w/w) to obtain the electronic atomized liquid F.

Comparative example 2

Taking 50G of the cigarette fragrance light component obtained in the step (3) in the example 2, 0.25G of mixed orange oil, 0.25G of chamomile essential oil and 0.5G of costus root oil to obtain mixed essence, and dissolving the mixed essence in the basic atomized cigarette oil according to the addition amount of 1% (w/w) to obtain the electronic atomized liquid G.

Comparative example 3

50g of the cigarette fragrance light component obtained in the step (3) of example 3 and 0.5g of the mixed plum extract were taken to obtain a mixed essence, and the mixed essence was dissolved in the base atomized tobacco oil in an amount of 1% (w/w) to obtain an electronic atomized liquid H.

Comparative example 4

50g of the cigarette fragrance light component obtained in the step (3) in the example 4 and 0.5g of mixed tree orchid oil are taken to obtain mixed essence, and the mixed essence is dissolved in the basic atomized tobacco oil according to the addition amount of 1% (w/w) to obtain the electronic atomized liquid I.

Comparative example 5

50g of the cigarette flavor light component obtained in the step (3) in the example 5 is taken and 0.5g of storax oil is mixed to obtain mixed essence, and the mixed essence is dissolved in the basic atomized tobacco oil according to the addition amount of 1% (w/w) to obtain the electronic atomized liquid J.

Comparative example 6

Taking 50g of the cigarette fragrance light component obtained in the step (3) in the example 5, mixing 0.5g of the white orchid essential oil and 0.5g of the storax oil, adding the mixture into a stainless steel reaction kettle, placing the reaction kettle in a constant temperature room at 15 ℃, aging for 45 days, then immersing the closed reaction kettle into 0 ℃ frozen water for 4 hours, taking the supernatant, centrifuging at high speed to obtain 45g of the cigarette essence, and dissolving the cigarette essence in the basic atomized tobacco oil according to the addition of 1% (w/w) to obtain the electronic atomized liquid K.

The electronic atomized liquid A, B, C, D, E, F, G, H, I, J, K of examples 1-5 and comparative examples 1-6 were taken for sensory absorption, and the absorption results are shown in the following table.

TABLE 1 composite fragrance product sorption results of examples 1-5 and comparative examples 1-6

The tobacco essence prepared in the examples 1-5 has good comfort and novel and pleasant flavor through the result absorption of sensory products, and through the aging effect of the endogenous flavor and the flower-fruit-wood composite flavor for the tobacco, the flavor is full and rich, is full and not deficient, and simultaneously, each flavor can be harmonious and consistent, the tobacco flavor, the flower flavor and the fruit flavor have high identification degree without obvious segmentation, and the tobacco flavor and the elecampane are pure and long. Comparative example 1 also had the advantages of novel taste, tobacco aroma, floral aroma, and harmonious, abundant, and long-lasting aucklandia root.

The above embodiments are not exhaustive of the range of parameters of the claimed technical solutions of the present invention and the new technical solutions formed by equivalent replacement of single or multiple technical features in the technical solutions of the embodiments are also within the scope of the claimed technical solutions of the present invention, and if no specific description is given for all the parameters involved in the technical solutions of the present invention, there is no unique combination of the parameters with each other that is not replaceable.

The specific embodiments described herein are merely illustrative of the spirit of the invention and do not limit the scope of the invention. The technical solutions similar or similar to the present invention can be obtained by those skilled in the art through equivalent substitution or equivalent transformation, and all fall within the protection scope of the present invention.

Claims (10)

1. The electronic atomized liquid with rich and durable mouth feel is characterized by comprising 0.1-10 wt% of tobacco essence and 90-99.9 wt% of solvent, wherein the tobacco essence is prepared from a tobacco fragrance light component and a plant natural perfume; the cigarette fragrance light component is prepared by taking waste and inferior tobacco stems and tobacco leaves as raw materials through alkali pretreatment, fermentation, filtration and molecular distillation.

2. The electronic atomized liquid with abundant and durable mouthfeel according to claim 1, wherein the plant natural perfume comprises plant perfume A, plant perfume B and plant perfume C, the plant perfume A has fruity scent, the plant perfume B has flowery scent, and the plant perfume C has costustoot scent.

3. The electronically atomized liquid of claim 2, wherein the botanical flavor A is one or more of tincture of hawthorn, tincture of smoked plum, grapefruit oil, bergamot oil, lemon extract, mandarin oil, tangerine oil, sweet orange essential oil, sour orange essential oil, bitter orange essential oil, sweet orange peel extract, fragrant citrus peel oil, high-strength natural apple flavor, plum extract, and pineapple extract.

4. The electronic atomized liquid with rich and durable mouthfeel according to claim 2, wherein the plant spice B is one or more of clove bud oil, marigold essential oil, chrysanthemum morifolium oil, chamomile essential oil, white orchid essential oil, rose essential oil, iris resin, acacia oil, jasmine essential oil, daidai flower oil, gardenia essential oil, tree orchid oil, sweet osmanthus essential oil and lavender essential oil.

5. The electronic atomized liquid with abundant and lasting mouthfeel according to claim 2, wherein the plant spice C is one or more of patchouli oil, costus oil, bay oil, spikenard oil, wintergreen oil, cedar oil, sandalwood oil, storax oil, balsam fir oil and cajeput oil.

6. The method for preparing the electronic atomized liquid with rich and durable mouthfeel according to claim 1, which is characterized by comprising the following steps:

s1, carrying out alkaline pretreatment on waste and inferior tobacco stems and tobacco leaves, mixing the waste and inferior tobacco stems and the tobacco leaves with water and aroma-producing yeast for fermentation, filtering to obtain a tobacco aroma fermentation liquid, and separating by molecular distillation to obtain a tobacco aroma light component of the T distillation section;

s2, mixing the light components of the tobacco fragrance with the plant natural perfume, placing the mixture in a closed container for aging, cooling and centrifuging the mixed solution, and separating the supernatant to obtain the tobacco essence;

s3, mixing the tobacco essence in the S2 with a solvent to prepare the electronic atomized liquid.

7. The method for preparing the electronic atomized liquid with abundant and durable mouthfeel according to claim 6, wherein the alkali pretreatment in S1 is as follows: adding waste tobacco stems and tobacco leaves into an alkali solution, uniformly stirring, heating for 2-5 hours, filtering, and washing with pure water to be neutral.

8. The method for preparing the electronic atomized liquid with abundant and durable mouthfeel according to claim 6, wherein the temperature T of the distillation section in S1 is 70-100 ℃.

9. The method for preparing the electronic atomized liquid with abundant and durable mouthfeel according to claim 6, wherein the mixing ratio of the light components of the cigarette fragrance and the plant natural perfume in S2 is 100: (1-10) (w/w).

10. The method for preparing the electronic atomized liquid with rich and durable mouthfeel according to claim 6, wherein the aging time in S2 is 15-45 days, and the cooling temperature is 0-5 ℃.