CN113278469A - Method for preparing tobacco flavor from fructose and diammonium hydrogen phosphate and application of tobacco flavor - Google Patents
Method for preparing tobacco flavor from fructose and diammonium hydrogen phosphate and application of tobacco flavor Download PDFInfo
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- CN113278469A CN113278469A CN202110455982.3A CN202110455982A CN113278469A CN 113278469 A CN113278469 A CN 113278469A CN 202110455982 A CN202110455982 A CN 202110455982A CN 113278469 A CN113278469 A CN 113278469A
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- fructose
- tobacco
- tobacco flavor
- flavor
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- 241000208125 Nicotiana Species 0.000 title claims abstract description 60
- 235000002637 Nicotiana tabacum Nutrition 0.000 title claims abstract description 60
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 36
- 235000019634 flavors Nutrition 0.000 title claims abstract description 35
- 239000005715 Fructose Substances 0.000 title claims abstract description 31
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 title claims abstract description 31
- 229930091371 Fructose Natural products 0.000 title claims abstract description 31
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 title claims abstract description 31
- 229910000388 diammonium phosphate Inorganic materials 0.000 title claims abstract description 31
- 235000019838 diammonium phosphate Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000006243 chemical reaction Methods 0.000 claims abstract description 35
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 239000000047 product Substances 0.000 claims description 32
- 238000000108 ultra-filtration Methods 0.000 claims description 15
- 238000000576 coating method Methods 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 235000019504 cigarettes Nutrition 0.000 claims description 9
- 239000011248 coating agent Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000001694 spray drying Methods 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 6
- 239000007795 chemical reaction product Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 238000010992 reflux Methods 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 239000012465 retentate Substances 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 239000005696 Diammonium phosphate Substances 0.000 claims 5
- 230000001953 sensory effect Effects 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000009776 industrial production Methods 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 description 7
- -1 amino compound Chemical class 0.000 description 6
- 206010013911 Dysgeusia Diseases 0.000 description 3
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 3
- KAESVJOAVNADME-UHFFFAOYSA-N Pyrrole Chemical compound C=1C=CNC=1 KAESVJOAVNADME-UHFFFAOYSA-N 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 238000000921 elemental analysis Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- XPFVYQJUAUNWIW-UHFFFAOYSA-N furfuryl alcohol Chemical compound OCC1=CC=CO1 XPFVYQJUAUNWIW-UHFFFAOYSA-N 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 238000005227 gel permeation chromatography Methods 0.000 description 3
- 230000007794 irritation Effects 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- IGJQUJNPMOYEJY-UHFFFAOYSA-N 2-acetylpyrrole Chemical compound CC(=O)C1=CC=CN1 IGJQUJNPMOYEJY-UHFFFAOYSA-N 0.000 description 2
- INAXVXBDKKUCGI-UHFFFAOYSA-N 4-hydroxy-2,5-dimethylfuran-3-one Chemical compound CC1OC(C)=C(O)C1=O INAXVXBDKKUCGI-UHFFFAOYSA-N 0.000 description 2
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 2
- XLSMFKSTNGKWQX-UHFFFAOYSA-N hydroxyacetone Chemical compound CC(=O)CO XLSMFKSTNGKWQX-UHFFFAOYSA-N 0.000 description 2
- CAWHJQAVHZEVTJ-UHFFFAOYSA-N methylpyrazine Chemical compound CC1=CN=CC=N1 CAWHJQAVHZEVTJ-UHFFFAOYSA-N 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- IAEGWXHKWJGQAZ-UHFFFAOYSA-N trimethylpyrazine Chemical compound CC1=CN=C(C)C(C)=N1 IAEGWXHKWJGQAZ-UHFFFAOYSA-N 0.000 description 2
- VOZFDEJGHQWZHU-UHFFFAOYSA-N (5-methylfuran-2-yl)methanol Chemical compound CC1=CC=C(CO)O1 VOZFDEJGHQWZHU-UHFFFAOYSA-N 0.000 description 1
- CSTYLOOZEDAKPW-UHFFFAOYSA-N 3,5-dihydroxy-6-methyl-3,4-dihydropyran-2-one Chemical compound CC1=C(O)CC(O)C(=O)O1 CSTYLOOZEDAKPW-UHFFFAOYSA-N 0.000 description 1
- OUDFNZMQXZILJD-UHFFFAOYSA-N 5-methyl-2-furaldehyde Chemical compound CC1=CC=C(C=O)O1 OUDFNZMQXZILJD-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- MCFZBCCYOPSZLG-UHFFFAOYSA-N cyclopent-4-ene-1,3-dione Chemical compound O=C1CC(=O)C=C1 MCFZBCCYOPSZLG-UHFFFAOYSA-N 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000005580 one pot reaction Methods 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- 150000003233 pyrroles Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- YLQBMQCUIZJEEH-UHFFFAOYSA-N tetrahydrofuran Natural products C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 1
- 238000004227 thermal cracking Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0003—Compounds of unspecified constitution defined by the chemical reaction for their preparation
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Cigarettes, Filters, And Manufacturing Of Filters (AREA)
Abstract
The invention relates to a method for preparing tobacco flavor from fructose and diammonium hydrogen phosphate and application thereof. The fructose and diammonium hydrogen phosphate Maillard reaction macromolecular product prepared by the method has a good flavoring effect on the tobacco sheets, can effectively improve the sensory quality of the tobacco sheets and improve the use value of the tobacco sheets, and has the advantages of simple preparation method, low production cost, easiness in industrial production and higher actual production significance and value.
Description
Technical Field
The invention belongs to the technical field of tobacco flavors, and particularly relates to a method for preparing a tobacco flavor from fructose and diammonium hydrogen phosphate and application of the tobacco flavor.
Background
The maillard reaction is a Non-enzymatic browning reaction (Non-enzymatic browning) between an amino compound and a reducing sugar, and the reaction goes through a complicated process to finally generate a brown or even black mixture containing various small molecules and high molecules, wherein the high molecule product is also called Melanoidins (Melanoidins). The maillard reaction produces a large amount of fragrant components, and has been used for preparing various flavors and fragrances, and flavoring agents. Since Maillard reaction can be regarded as natural whether from reaction or product, and these bases are regarded as "natural" by international authorities, their application has been widely regarded by various countries and has become a research focus in the fields of organic chemistry, food chemistry, flavor chemistry, food industry, tobacco industry, and the like.
The Maillard reaction has long been an important direction and way for the development of characteristic tobacco flavors. At present, the preparation method of the Maillard reaction spice for the cigarettes is relatively simple, the preparation and the application are mostly carried out by adopting a one-pot method, and more volatile flavor components in the product are concerned. The flavor and color of the Maillard reaction spice are mainly utilized when the Maillard reaction spice is applied to food, but when the Maillard reaction spice is applied to tobacco, the proportion of volatile products is less than 1 percent, the non-volatile products are further cracked in the burning and smoking process of the tobacco, and real effective components can be non-volatile products, so the aim of developing and applying the Maillard reaction spice for the tobacco at the present stage is not strong, the application value is not fully exerted, and the development and application of the Maillard reaction spice for the tobacco are further optimized from the aspects of raw material selection and product orientation.
Disclosure of Invention
The invention aims to provide a method for preparing tobacco flavor from fructose and diammonium hydrogen phosphate and application thereof, and aims to solve the problems that the pertinence of development and application of the tobacco Maillard reaction flavor is not strong and the application value is not fully exerted at the present stage.
In order to realize the purpose, the invention is realized by the following technical scheme:
a method for preparing tobacco flavor from fructose and diammonium hydrogen phosphate comprises the following steps:
dissolving fructose and diammonium hydrogen phosphate in deionized water according to the molar ratio of 2:1-1:2 to form a water solution, heating and refluxing for a set time, stopping the reaction, quickly cooling the reaction product to room temperature, then performing ultrafiltration on the product, and concentrating and spray-drying the retentate to obtain the tobacco flavor.
Preferably, the total mass of the fructose and the diammonium hydrogen phosphate accounts for 10-40% of the mass of the aqueous solution.
Preferably, the heating mode is oil bath or water bath heating, the heating temperature is 100-120 ℃, and the heating time is 10-30 h.
Preferably, in the ultrafiltration process of the product, the molecular weight of the retentate of the ultrafiltration membrane is 3kD, the air inlet temperature of spray drying is 200 ℃ and 240 ℃, and the air outlet temperature is 90-110 ℃.
Preferably, the molecular weight of the cigarette flavor is in the range of 3-5kD, and the nitrogen element content is 4% -7%.
The tobacco flavor prepared by the method for preparing the tobacco flavor from any fructose and diammonium hydrogen phosphate is applied to tobacco sheets.
Preferably, the tobacco flavor is added into the coating liquid according to the mass percent of 1-3% and is coated on the tobacco sheet through the coating procedure in the preparation process of the tobacco sheet.
The invention has the beneficial effects that:
(1) aiming at Maillard reaction of fructose and diammonium hydrogen phosphate, the molecular weight range and the nitrogen element content range of components with good tobacco flavoring effect in the product are determined, and pyrazine compounds such as pyrazine, 2-methylpyrazine, 2,3, 5-trimethylpyrazine and the like can be generated by thermal cracking of the components; pyrrole compounds such as pyrrole and 2-acetylpyrrole; ketone compounds such as 1-hydroxy-2-propanone, 2, 5-dimethyl-4-hydroxy-3 (2H) -furanone, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4H-pyrone, 3, 5-dihydroxy-2-methyl-4H-pyrone, 2-cyclopentene-1, 4-dione, and 3-methylcycloglutarone; furan compounds such as 5-methylfurfural, furfuryl alcohol and 5-methylfurfuryl alcohol. The ketone compound and the furan compound can effectively enhance the sweet aroma of the cigarette smoke, and the pyrazine compound and the pyrrole compound can enhance the nut aroma and the baking aroma of the cigarette smoke, so that the prepared Maillard reaction spice for the cigarettes has a material basis with good tobacco flavoring effect.
(2) The fructose and diammonium hydrogen phosphate Maillard reaction macromolecular product prepared by the method has a good flavoring effect on the tobacco sheets, can effectively improve the sensory quality of the tobacco sheets, and improves the use value of the tobacco sheets.
(3) The preparation method of the tobacco flavor for Maillard reaction of fructose and diammonium hydrogen phosphate provided by the invention is simple, low in production cost, easy for industrial production and high in practical production significance and value.
Detailed Description
The technical solutions of the present invention are described in detail below by examples, and the following examples are only exemplary and can be used only for explaining and explaining the technical solutions of the present invention, but not construed as limiting the technical solutions of the present invention.
The invention aims to provide a method for preparing a tobacco flavor based on a Maillard reaction, which can obtain a Maillard reaction macromolecular product of fructose and diammonium hydrogen phosphate, and can significantly improve the sensory quality of tobacco sheets and effectively weaken the negative influence of the tobacco sheets on the sensory quality of cigarette products by applying the product to the tobacco sheets, thereby further improving the use value of the tobacco sheets in the cigarette products.
Example 1:
weighing 100mmol of fructose and 50mmol of diammonium hydrogen phosphate, dissolving in 100mL of deionized water, heating in an oil bath at 100 ℃ for reflux reaction for 16h, and quickly cooling the reaction product to room temperature after the reaction is finished. Ultrafiltration is carried out by adopting an ultrafiltration membrane with the cut-off molecular weight of 3kD, and spray drying is carried out on ultrafiltration concentrated cut-off liquid at the conditions of air inlet temperature of 220 ℃ and air outlet temperature of 100 ℃ to obtain a Maillard reaction macromolecular product of fructose and diammonium hydrogen phosphate.
Gel permeation chromatography analysis shows that the number average molecular weight (wn) of the product is 3656, and the molecular weight distribution (ww/wn) is 1.27; elemental analysis showed the product to have a nitrogen content of 4.38%. The product is added into a coating liquid according to the mass fraction of 1%, and then the coating liquid is applied to a tobacco sheet through a coating process, and sensory evaluation results show that after the fructose/diammonium hydrogen phosphate Maillard reaction macromolecular product is added, the aroma quality and the aroma amount of the tobacco sheet are obviously improved, miscellaneous gas, irritation and dry sensation are obviously weakened, the aftertaste is improved to some extent, and the overall sensory quality of the tobacco sheet is obviously improved.
Example 2:
weighing 100mmol of fructose and 100mmol of diammonium hydrogen phosphate, dissolving in 100mL of deionized water, heating in an oil bath at 110 ℃ for reflux reaction for 20 hours, and quickly cooling the reaction product to room temperature after the reaction is finished. Ultrafiltration is carried out by adopting an ultrafiltration membrane with the cut-off molecular weight of 3kD, and spray drying is carried out on ultrafiltration concentrated cut-off liquid at the conditions of the air inlet temperature of 230 ℃ and the air outlet temperature of 105 ℃ to obtain a Maillard reaction macromolecular product of fructose and diammonium hydrogen phosphate.
The gel permeation chromatography analysis shows that the number average molecular weight (wn) of the product is 4154, and the molecular weight distribution (ww/wn) is 1.42; elemental analysis showed the product to have a nitrogen content of 5.58%. The product is added into a coating liquid according to the mass fraction of 2%, and then the coating liquid is applied to a tobacco sheet through a coating process, and sensory evaluation results show that after the fructose/diammonium hydrogen phosphate Maillard reaction macromolecular product is added, the aroma quality and the aroma amount of the tobacco sheet are obviously improved, miscellaneous gas, irritation and dry sensation are obviously weakened, the aftertaste is improved to some extent, and the overall sensory quality of the tobacco sheet is obviously improved.
Example 3:
weighing 50mmol of fructose and 100mmol of diammonium hydrogen phosphate, dissolving in 100mL of deionized water, heating in an oil bath at 110 ℃ for reflux reaction for 30 hours, and quickly cooling a reaction product to room temperature after the reaction is finished. Ultrafiltration is carried out by adopting an ultrafiltration membrane with the cut-off molecular weight of 3kD, and spray drying is carried out on ultrafiltration concentrated cut-off liquid at the conditions of the air inlet temperature of 240 ℃ and the air outlet temperature of 110 ℃ to obtain a Maillard reaction macromolecular product of fructose and diammonium hydrogen phosphate.
Gel permeation chromatography analysis shows that the number average molecular weight (wn) of the product is 4874, and the molecular weight distribution (ww/wn) is 1.37; elemental analysis showed the product to have a nitrogen content of 6.88%. The product is added into a coating liquid according to the mass fraction of 2.5 percent, and then the coating liquid is applied to a tobacco sheet through a coating process, and sensory evaluation results show that after the fructose/diammonium hydrogen phosphate Maillard reaction macromolecular product is added, the aroma quality and the aroma amount of the tobacco sheet are obviously improved, the miscellaneous gas, the irritation and the dry feeling are obviously weakened, the aftertaste is improved to some extent, and the overall sensory quality of the tobacco sheet is obviously improved.
Although the present application has been described with reference to a few embodiments, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the application as defined by the appended claims.
Claims (7)
1. The method for preparing the tobacco flavor from fructose and diammonium hydrogen phosphate is characterized by comprising the following steps of:
dissolving fructose and diammonium hydrogen phosphate in deionized water according to the molar ratio of 2:1-1:2 to form a water solution, heating and refluxing for a set time, stopping the reaction, quickly cooling the reaction product to room temperature, then performing ultrafiltration on the product, and concentrating and spray-drying the retentate to obtain the tobacco flavor.
2. The method for preparing the tobacco flavor by using the fructose and the diammonium phosphate as the claims 1, wherein the total mass of the fructose and the diammonium phosphate accounts for 10-40% of the mass of the aqueous solution.
3. The method for preparing the flavor for the cigarette from the fructose and the diammonium phosphate as claimed in claim 1, wherein the heating mode is oil bath or water bath heating, the heating temperature is 100-120 ℃, and the heating time is 10-30 h.
4. The method for preparing the flavor for the cigarette from the fructose and the diammonium phosphate as claimed in claim 1, wherein in the ultrafiltration process of the product, the molecular weight of the retentate of an ultrafiltration membrane is 3kD, the inlet air temperature of spray drying is 200-240 ℃, and the outlet air temperature is 90-110 ℃.
5. The method for preparing the tobacco flavor by using the fructose and the diammonium phosphate as the claims 1, wherein the molecular weight of the tobacco flavor is within the range of 3-5kD, and the nitrogen content is 4% -7%.
6. The application of the tobacco flavor is characterized in that the tobacco flavor prepared by the method for preparing the tobacco flavor by the fructose as claimed in any one of claims 1 to 5 and diammonium hydrogen phosphate is applied to tobacco sheets.
7. The use of the tobacco flavor according to claim 6, wherein the tobacco flavor is added to the coating liquid in an amount of 1-3% by mass, and is coated on the tobacco sheet through a coating process in the preparation process of the tobacco sheet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110455982.3A CN113278469A (en) | 2021-04-26 | 2021-04-26 | Method for preparing tobacco flavor from fructose and diammonium hydrogen phosphate and application of tobacco flavor |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110455982.3A CN113278469A (en) | 2021-04-26 | 2021-04-26 | Method for preparing tobacco flavor from fructose and diammonium hydrogen phosphate and application of tobacco flavor |
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| CN202110455982.3A Pending CN113278469A (en) | 2021-04-26 | 2021-04-26 | Method for preparing tobacco flavor from fructose and diammonium hydrogen phosphate and application of tobacco flavor |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114287657A (en) * | 2021-12-31 | 2022-04-08 | 湖北省烟草科学研究院 | Method for improving Maillard reaction efficiency in cigar tobacco leaf fermentation process |
| CN114525173A (en) * | 2022-01-31 | 2022-05-24 | 河南中烟工业有限责任公司 | Licorice composite spice and preparation method and application thereof |
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| CN104194938A (en) * | 2014-09-15 | 2014-12-10 | 中国烟草总公司郑州烟草研究院 | Preparation method of maillard reaction flavor for cigarette |
| CN104293487A (en) * | 2014-10-17 | 2015-01-21 | 湖北中烟工业有限责任公司 | Method for producing tobacco flavor from grape fermentation extract by virtue of Maillard reaction |
| CN106190562A (en) * | 2016-08-11 | 2016-12-07 | 无锡华海香料有限公司 | A kind of preparation method of tobacco aromatics using |
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2021
- 2021-04-26 CN CN202110455982.3A patent/CN113278469A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411543A (en) * | 2008-11-28 | 2009-04-22 | 华南理工大学 | Method for preparing flavoring for cigarette and use |
| CN104194938A (en) * | 2014-09-15 | 2014-12-10 | 中国烟草总公司郑州烟草研究院 | Preparation method of maillard reaction flavor for cigarette |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114287657A (en) * | 2021-12-31 | 2022-04-08 | 湖北省烟草科学研究院 | Method for improving Maillard reaction efficiency in cigar tobacco leaf fermentation process |
| CN114525173A (en) * | 2022-01-31 | 2022-05-24 | 河南中烟工业有限责任公司 | Licorice composite spice and preparation method and application thereof |
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Application publication date: 20210820 |