CN104188101A - Method for improving cigarette smoking quality by using bayberry wine - Google Patents
Method for improving cigarette smoking quality by using bayberry wine Download PDFInfo
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- CN104188101A CN104188101A CN201410412775.XA CN201410412775A CN104188101A CN 104188101 A CN104188101 A CN 104188101A CN 201410412775 A CN201410412775 A CN 201410412775A CN 104188101 A CN104188101 A CN 104188101A
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- cigarette smoking
- smoking quality
- bayberry wine
- wine
- quality
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Abstract
The invention discloses a method for improving the cigarette smoking quality by using bayberry wine. A proper amount of bayberry wine is injected into the bottom of a container, and a storage table with small holes is arranged in the container with the bayberry wine; and finished cigarettes are regularly put on the storage table, and are subjected to airtight treatment under a natural condition for 7 days. The aroma quality of the treated cigarettes is improved and the aroma amount of the treated cigarettes is increased, the irritation and offensive odor are reduced, smoke is relatively pure and mild, the nourishing feel is enhanced, the agreeable aftertaste is improved, and the cigarette smoking quality is also improved.
Description
Technical field
The invention belongs to production of cigarettes technical field, be specifically related to a kind of method of utilizing red hayberry wine to promote finished cigarettes suction quality.
Background technology
Cigarette product suction quality is uneven at present, and part Low-end Cigarettes product, because the usage ratio of middle and lower part tobacco leaf and stem is higher, causes its suction quality not good, and large, the assorted gas of excitant weighs, chokes and cough.Red bayberry extract often uses in cigarette charging, has the cigarette flavor of increasing, an effect such as promote the production of body fluid.
Red bayberry has " promote the production of body fluid, quench the thirst, adjust the five internal organs, wash stomach, relieving restlessness anger bad odor ", is all-ages good merchantable brand.Red hayberry wine is made by a certain percentage by red bayberry, white wine and rock sugar.Taste is fragrant and sweet, containing glucose, fructose, citric acid, malic acid and multivitamin.Its mouthfeel uniqueness, aromatic flavour, aromatic taste, the sweet soft and Spirit of the fruital of simultaneously compatible red bayberry strong, has the fragrance of the sour-sweet and wine of red bayberry.How to utilize red hayberry wine to promote the suction quality of inferior grade cigarette, not yet have in the prior art successful report.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, provide a kind of characteristic simple and easy to do, that utilize red hayberry wine effectively to promote the method for inferior grade finished cigarettes suction quality.
Object of the present invention is achieved by the following technical programs.
Utilize red hayberry wine to promote a method for cigarette smoking quality, it is characterized in that: in closed environment, under room temperature condition, fumigate finished cigarettes cigarette 7 days with red hayberry wine.
The number of degrees of described red hayberry wine are preferably 40～50 degree.
The invention has the beneficial effects as follows: utilize red hayberry wine to smoke the Cigarette after 7 days, fragrance matter and perfume quantity promote to some extent, excitant and assorted gas reduce, flue gas more alcohol and, Tianjin moisture feeling increases, pleasant impression improves.The suction quality of cigarette has lifting by a relatively large margin.
Brief description of the drawings
Fig. 1 is the schematic diagram of the preferred embodiment for the present invention.
Detailed description of the invention
Below in conjunction with drawings and Examples, the present invention is described in further detail, but drawings and Examples are not limited to the technical solution.
Embodiment 1
As shown in Figure 1,100mL red hayberry wine 1 is injected to container, above liquid level, 3～5 centimeters are laid articles holding table 2, and uniform air-vent on articles holding table 2 is fitly placed in 1000 finished cigarettes cigarettes 3 on articles holding table, and closed container is placed under natural conditions 3 days.
Embodiment 2
Repeat embodiment 1, have following difference: after closed container, under natural conditions, place 7 days.
Embodiment 3
Repeat embodiment 1, have following difference: after closed container, under natural conditions, place 10 days.
Embodiment 1～3 red hayberry wine is smoked the suction quality evaluation result of processing rear cigarette in table 1.
Table 1 red hayberry wine is smoked and is processed rear cigarette smoking quality evaluation result
The above, it is only preferred embodiment of the present invention, not the present invention is done to any pro forma restriction, any those skilled in the art are not departing from the scope of technical solution of the present invention, when can utilizing the technology contents of above-mentioned announcement to make a little change or being modified to the equivalent embodiment of equivalent variations, in every case be the content that does not depart from technical solution of the present invention, technical spirit according to the present invention, to any simple modification made for any of the above embodiments, equivalent variations and modification, all still belongs in the scope of technical solution of the present invention.
Claims (2)
1. a method that promotes cigarette smoking quality, is characterized in that: in closed environment, under room temperature condition, fumigate finished cigarettes cigarette 7 days with red hayberry wine.
2. the method for lifting cigarette smoking quality according to claim 1, is characterized in that: the number of degrees of described red hayberry wine are preferably 40～50 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410412775.XA CN104188101A (en) | 2014-08-20 | 2014-08-20 | Method for improving cigarette smoking quality by using bayberry wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410412775.XA CN104188101A (en) | 2014-08-20 | 2014-08-20 | Method for improving cigarette smoking quality by using bayberry wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104188101A true CN104188101A (en) | 2014-12-10 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410412775.XA Pending CN104188101A (en) | 2014-08-20 | 2014-08-20 | Method for improving cigarette smoking quality by using bayberry wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN104188101A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109077365A (en) * | 2018-10-12 | 2018-12-25 | 郑州轻工业学院 | A kind of electronics tobacco tar and its preparation method and application with red bayberry aroma |
Citations (6)
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|---|---|---|---|---|
| US5074319A (en) * | 1990-04-19 | 1991-12-24 | R. J. Reynolds Tobacco Company | Tobacco extraction process |
| CN1875796A (en) * | 2006-07-03 | 2006-12-13 | 红云烟草(集团)有限责任公司 | Natural flavoring material with perfuming and health caring functions and application thereof |
| CN102415614A (en) * | 2011-07-24 | 2012-04-18 | 红云红河烟草(集团)有限责任公司 | Method for improving tobacco stem quality by applying liquorice |
| CN102415613A (en) * | 2011-07-24 | 2012-04-18 | 红云红河烟草(集团)有限责任公司 | Method for improving tobacco stem quality by using wine |
| CN102423123A (en) * | 2011-10-16 | 2012-04-25 | 陆成玉 | Production method of healthy harmless smoking cessation cigarette |
| CN102972863A (en) * | 2012-11-30 | 2013-03-20 | 陆成玉 | Production method of health harmless smoking-quit cigarette |
-
2014
- 2014-08-20 CN CN201410412775.XA patent/CN104188101A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5074319A (en) * | 1990-04-19 | 1991-12-24 | R. J. Reynolds Tobacco Company | Tobacco extraction process |
| CN1875796A (en) * | 2006-07-03 | 2006-12-13 | 红云烟草(集团)有限责任公司 | Natural flavoring material with perfuming and health caring functions and application thereof |
| CN102415614A (en) * | 2011-07-24 | 2012-04-18 | 红云红河烟草(集团)有限责任公司 | Method for improving tobacco stem quality by applying liquorice |
| CN102415613A (en) * | 2011-07-24 | 2012-04-18 | 红云红河烟草(集团)有限责任公司 | Method for improving tobacco stem quality by using wine |
| CN102423123A (en) * | 2011-10-16 | 2012-04-25 | 陆成玉 | Production method of healthy harmless smoking cessation cigarette |
| CN102972863A (en) * | 2012-11-30 | 2013-03-20 | 陆成玉 | Production method of health harmless smoking-quit cigarette |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109077365A (en) * | 2018-10-12 | 2018-12-25 | 郑州轻工业学院 | A kind of electronics tobacco tar and its preparation method and application with red bayberry aroma |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141210 |