CN114259079B - Method for improving quality of dry tobacco by co-fermentation of coffee feature extract and sweet wormwood - Google Patents
Method for improving quality of dry tobacco by co-fermentation of coffee feature extract and sweet wormwood Download PDFInfo
- Publication number
- CN114259079B CN114259079B CN202210132619.2A CN202210132619A CN114259079B CN 114259079 B CN114259079 B CN 114259079B CN 202210132619 A CN202210132619 A CN 202210132619A CN 114259079 B CN114259079 B CN 114259079B
- Authority
- CN
- China
- Prior art keywords
- tobacco
- coffee
- tobacco leaves
- extract
- soaking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Manufacture Of Tobacco Products (AREA)
Abstract
The invention discloses a method for improving the quality of tobacco, which comprises the following steps: (1) Soaking the sun-cured tobacco leaves in an aqueous solution, and then airing; (2) Soaking the dried tobacco leaves in the coffee characteristic extract for a period of time; (3) Sealing and fermenting the soaked tobacco leaves and sweet wormwood for a period of time; (4) re-airing the fermented tobacco leaves; (5) Naturally aging and alcoholizing the dried tobacco leaves under a certain condition to obtain the dry tobacco. The tobacco leaf obtained by the method has nut fragrance, sweet fragrance and bean fragrance; the obtained dry tobacco smoke has strong burnt sweet aroma, less miscellaneous gas, mellow and sweet aroma, better strength and purer tobacco taste.
Description
Technical Field
The invention belongs to the technical field of tobacco processes, and particularly relates to a method for improving the quality of dry tobacco by using coffee feature extracts and sweet wormwood to ferment together.
Background
The aroma quantity and the aroma quality of the tobacco leaf are determined by the components, the content and the proportion of various aroma substances and the interaction of the aroma substances. The aroma substances in the tobacco leaves are influenced by various factors such as the genotype of the tobacco leaves, the ecological environment, the cultivation technology, the modulation measures and the like, and the modulation process is a process for making the tobacco leaf quality potential be exerted to the greatest extent, and plays a role in underestimating the tobacco leaf aroma quality. Studies indicate that the tobacco leaf maturation and modulation process is the main stage of fragrance precursor degradation, fragrance material formation and conversion. The tobacco leaf preparation process is a relatively complex physiological and biochemical process, many reports are made on the research of the tobacco leaf preparation process, research results are obvious, and the results play an important role in the production of high-quality special tobacco, but many problems still exist in the tobacco leaf preparation process. Because the tobacco leaf preparing process is not only limited by the intrinsic factors of the tobacco leaf, but also influenced by the temperature, humidity, air and various enzymes and microorganisms of the external environment. The different tobacco types are modulated under different modulation methods, and the environmental difference greatly affects the internal chemical reaction of the tobacco, so that the result of the modulation has great influence on the modulation quality of the tobacco, and the quality and the final usability of the modulated tobacco are further changed.
The fresh dry tobacco leaves are green and heavy in miscellaneous gas, and are great in pungency and irritation, so that the smoke is not soft, the aroma quality is monotonous, the aroma quantity is insufficient, and the like, and the quality requirements of the fresh dry tobacco leaves for industrial processing cannot be met.
The present invention has been made to solve the above problems.
Disclosure of Invention
To overcome the problems in the background art, the present invention provides a method for brewing dry tobacco using coffee extract. According to the method, after the fresh tobacco leaves are fully aired, the tobacco leaves are fermented, aired, purified and aged, and the obtained tobacco leaves have certain nut fragrance, sweet fragrance and bean fragrance; the obtained dry tobacco smoke has rich burnt sweet aroma, less miscellaneous gas and mellow and sweet aroma, and the obtained dry tobacco product has good color, aroma and taste and high satisfaction.
The technical scheme of the invention is as follows:
a method for improving the quality of tobacco, comprising the steps of:
(1) Soaking and extracting the sun-cured tobacco leaves by using an aqueous solution to remove a part of substances contained in the tobacco leaves, and then airing the tobacco leaves;
(2) Soaking the dried tobacco leaves in the coffee characteristic extract for a period of time;
(3) Sealing and fermenting the soaked tobacco leaves and sweet wormwood for a period of time;
(4) Airing the fermented tobacco leaves;
(5) Naturally aging and alcoholizing the dried tobacco leaves under a certain condition to obtain the dry tobacco.
Preferably, the method for preparing the coffee feature extract in the step (2) comprises the following steps:
1) Extracting coffee powder with ethanol solution to obtain coffee general extract, cooling, filtering, and concentrating under reduced pressure to obtain extract;
2) Separating the extract obtained in the step 1) by macroporous adsorption resin column chromatography to obtain the coffee characteristic extract.
Preferably, the general extract of coffee in step 1) is extracted by the following steps: extracting with 95% ethanol solution in water bath under reflux; the ratio of the coffee powder to the ethanol solution is 1g (8-20 ml), the water bath temperature is 50-80 ℃, the extraction is carried out for 2-3 times, and the extraction time is 1-2 h each time.
Preferably, the macroporous adsorption resin column in the step 2) is HPD-100; the separation steps are as follows: eluting the extract obtained in the step 1) with 30% ethanol, 60% ethanol and 90% ethanol respectively at a flow rate of 0.2-1.5 BV/h by using a macroporous adsorption resin column HPD-100, collecting the eluent of 90% ethanol, and separating and purifying by chromatography to obtain the coffee characteristic extract.
Preferably, the soaking time of step (1) is 2-5 hours.
Preferably, the tobacco leaf steeped in the coffee feature extract of step (2) contains no more than 12% water; the soaking time is 30-45min.
Preferably, the temperature of the sealed fermentation in the step (3) is 50-60 ℃ and the fermentation time is 5-15 days; the usage amount of herba Artemisiae Annuae is 1-5wt% of tobacco leaf amount.
Preferably, the tobacco leaf airing time in the step (4) is 5-10 days.
Preferably, the water content of the naturally aged and alcoholized tobacco leaves in the step (5) is 12-15wt%.
Preferably, the natural aging alcoholized air in the step (5) has a relative humidity of 45-55% and a temperature of room temperature; the natural aging alcoholization time is not less than 30 days.
The invention has the beneficial effects that:
1. according to the method disclosed by the invention, fresh tobacco leaves are fully aired and then soaked in water, the indexes of the obtained tobacco leaves which are unfavorable for the taste of the smoke are obviously reduced, the smoke concentration and strength are moderate, the irritation is obviously weakened, and the applicability is improved.
2. According to the method, after being fully aired, the dried sweet wormwood herb is placed into the coffee characteristic extract for soaking, and then fermented together with the sweet wormwood herb, so that the pungency is removed, and the irritation is reduced; the obtained tobacco leaf has nut fragrance, sweet fragrance and bean fragrance; the obtained dry tobacco smoke has strong burnt sweet aroma, less miscellaneous gas, mellow and sweet aroma, better strength and purer tobacco taste. The sweet wormwood is adopted for fermentation, and other microorganisms are not needed to be added.
3. The method of the invention is to age and alcoholize the tobacco leaves after soaking and fermenting for a certain time, the obtained dry tobacco has enhanced mellow and sweet flavor, pure aftertaste, less miscellaneous gas and good color, aroma and taste.
4. The method provides a new idea for the modulation of the dry tobacco.
Detailed Description
The technical scheme of the invention is further described by the following specific embodiments. It should be apparent to those skilled in the art that the examples are given solely to aid in the understanding of the present invention and should not be construed as a specific limitation thereof. The procedures, conditions, reagents, experimental methods and the like to be carried out are common knowledge and common knowledge in the art, except for the following specific references, and the present invention is not particularly limited. The experimental methods in each example, in which specific conditions are not noted, are generally performed under conventional conditions or under conditions recommended by the manufacturer. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. However, in case of conflict, the present specification, including definitions, will control.
The following implementation sites are in the city, county of the city of the Yunnan Qujia.
The preparation method of the coffee characteristic extract comprises the following steps:
A. extracting 10g of coffee powder in 100ml of 95% ethanol solution at 60deg.C for 2 times for 1.5 hr to obtain common coffee extract; cooling, filtering and concentrating the general coffee extract under reduced pressure to obtain extract;
B. and C, eluting the extract obtained in the step A with 30% ethanol, 60% ethanol and 90% ethanol respectively at a flow rate of 0.2-1.5 BV/h through a macroporous adsorption resin column HP-100, collecting an eluent of 90% ethanol, and separating and purifying by chromatography to obtain the coffee characteristic extract.
The coffee feature extract was obtained as an aqueous solution with a content of 40 wt%.
Example 1
(1) Placing the cured tobacco leaves into an aqueous solution by using a gunny bag, continuously stirring, soaking for 2 hours, extracting, removing a part of substances contained in the tobacco leaves, and then drying;
(2) Airing tobacco leaves with water content of 10wt% and soaking in the obtained coffee characteristic extract for 30min;
(3) Sealing and fermenting the tobacco leaves in the step (2) and sweet wormwood for 5 days at 50 ℃, wherein the using amount of the sweet wormwood is 1.0 weight percent of the tobacco leaves;
(4) Airing the fermented tobacco leaves for 5 days, wherein the moisture content of the tobacco leaves is 15wt%;
(5) Putting the re-aired tobacco leaves in storage for natural aging and alcoholization for 30 days, wherein the relative humidity of air is 50%, and the temperature is 30 ℃ at room temperature; and obtaining the dry tobacco.
Comparative example 1: the difference is that there is no soaking step in the coffee feature extract as in example 1.
(1) Placing the cured tobacco leaves into an aqueous solution by using a gunny bag, continuously stirring, soaking for 2 hours, extracting, removing a part of substances contained in the tobacco leaves, and then drying;
(2) Airing the tobacco leaves to enable the moisture content of the tobacco leaves to be 10wt%;
(3) Sealing and fermenting the tobacco leaves in the step (2) and sweet wormwood for 5 days at 50 ℃, wherein the using amount of the sweet wormwood is 1.0 weight percent of the tobacco leaves;
(4) Airing the fermented tobacco leaves for 5 days, wherein the moisture content of the tobacco leaves is 15wt%;
(5) Putting the re-aired tobacco leaves in storage for natural aging and alcoholization for 30 days, wherein the relative humidity of air is 50%, and the temperature is 30 ℃ at room temperature; and obtaining the dry tobacco.
Comparative example 2: without sweet wormwood and fermentation steps, the procedure is otherwise the same as in example 1.
(1) Placing the cured tobacco leaves into an aqueous solution by using a gunny bag, continuously stirring, soaking for 2 hours, extracting, removing a part of substances contained in the tobacco leaves, and then drying;
(2) Airing tobacco leaves with water content of 10wt% and soaking in the obtained coffee characteristic extract for 30min;
(3) Airing the soaked tobacco leaves for 5 days, wherein the water content of the tobacco leaves is 15wt%;
(4) Putting the re-aired tobacco leaves in storage for natural aging and alcoholization for 30 days, wherein the relative humidity of air is 50%, and the temperature is 30 ℃ at room temperature; and obtaining the dry tobacco.
Comparative example 3: as in example 1, there is an infusion step, but not in the coffee feature extract, but in the coffee general extract.
(1) Placing the cured tobacco leaves into an aqueous solution by using a gunny bag, continuously stirring, soaking for 2 hours, extracting, removing a part of substances contained in the tobacco leaves, and then drying;
(2) C, airing tobacco leaves with 10 weight percent of water, and soaking the tobacco leaves in the general coffee extract obtained in the step A for 30 minutes;
(3) Sealing and fermenting the tobacco leaves in the step (2) and sweet wormwood for 5 days at 50 ℃, wherein the using amount of the sweet wormwood is 1.0 weight percent of the tobacco leaves;
(4) Airing the fermented tobacco leaves for 5 days, wherein the moisture content of the tobacco leaves is 15wt%;
(5) Putting the re-aired tobacco leaves in storage for natural aging and alcoholization for 30 days, wherein the relative humidity of air is 50%, and the temperature is 30 ℃ at room temperature; and obtaining the dry tobacco.
Comparative example 4: the same as in example 1, but without the natural aging alcoholization step.
(1) Placing the cured tobacco leaves into an aqueous solution by using a gunny bag, continuously stirring, soaking for 2 hours, extracting, removing a part of substances contained in the tobacco leaves, and then drying;
(2) Airing tobacco leaves with water content of 10wt% and soaking in the obtained coffee characteristic extract for 30min;
(3) Sealing and fermenting the tobacco leaves in the step (2) and sweet wormwood for 5 days at 50 ℃, wherein the using amount of the sweet wormwood is 1.0 weight percent of the tobacco leaves;
(4) Airing the fermented tobacco leaves for 5 days, wherein the moisture content of the tobacco leaves is 15wt%; and obtaining the dry tobacco.
The dry cigarettes obtained in example 1 and comparative examples 1 to 4 were made into cigarettes, and sensory evaluation was performed by a 9-minute evaluation method, and the sensory evaluation results are shown in Table 1.
Table 1 results of smoking evaluation of different sun cured cigarettes
From the evaluation results in table 1, the tobacco leaf aroma obtained in example 1 has a certain nut aroma, sweet aroma and bean aroma; the obtained dry tobacco smoke has strong burnt sweet aroma, less miscellaneous gas, mellow and sweet aroma, better strength and purer tobacco taste. The aroma and strength of the resulting dry flue gas of comparative example 1 without the soaking step in the coffee feature extract was significantly worse. The dry tobacco smoke obtained in comparative example 2 without sweet wormwood and fermentation steps has poor aroma and obviously insufficient aftertaste. The dry tobacco smoke obtained in comparative example 3, which was soaked in a general extract of coffee, had miscellaneous gases, irritation and aftertaste to be improved. However, the dry tobacco obtained in comparative example 4 without the natural aging alcoholization step has better comprehensive performance, but the mellow and sweet flavor is insufficient, the miscellaneous gas and aftertaste are obvious, and the dry tobacco is obtained by natural aging alcoholization.
The smoke of the dry tobacco obtained in example 1 and comparative example 1 was subjected to GC/MS analysis by the following method: the capillary column was HP-5ms (30 m. Times.0.25 mm. Times.0.25 μm) from AgilentJ & WScientific.
The instrument parameters are set to be the sample inlet temperature of 250 ℃, the EI ion source temperature of 230 ℃, the temperature of a four-stage rod of 150 ℃, high-purity nitrogen (purity of more than 99.999%) as carrier gas, the column flow rate of 1mL/min, the split sample injection, the split ratio of 10:1, the sample injection amount of 1 mu L and the solvent delay of 3min.
The temperature-raising program is as follows: the initial temperature was 50℃for 1min, the rate of 5℃per minute was increased to 200℃and then at a rate of 10℃per minute to 260℃and maintained for 5min. And mass spectrum detection is carried out by adopting a full scanning mode, and the mass spectrum detection range is 35-450 (m/z). And continuous sample analysis is performed by adopting a random sequence, so that the influence caused by instrument signal fluctuation is avoided.
The analysis results are shown in Table 2. As can be seen from Table 2, the aroma components of the dry tobacco smoke after soaking the coffee feature extract and fermenting with the sweet wormwood produce new substances such as furfural, caffeine and methyl maltol, the produced new substances have sweet and fragrant substances and are more abundant, and meanwhile, the contents of various alcohol substances such as phenethyl alcohol, geraniol and nerol with flower fragrance and sweet fragrance are increased; the alpha-terpineol and linoleic acid substances are increased, so that the dry tobacco aroma can be improved, the smoke effect is softened, the smoke is coordinated with the tobacco aroma, and the flavor of the mellow and sweet aroma is improved.
Table 2 aroma components in the smoke of example 1 and comparative example 1
The examples are given solely for the preferred embodiments of the present invention and are not intended to limit the invention thereto, since various modifications and variations will become apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (1)
1. A method for improving the quality of dry tobacco and having sweet aroma, which is characterized by comprising the following steps:
(1) Soaking the sun-cured tobacco leaves in water, and then airing; the soaking time is 2 hours;
(2) Soaking the dried tobacco leaves in the coffee characteristic extract for a period of time;
(3) Sealing and fermenting the soaked tobacco leaves and sweet wormwood for a period of time; sealing fermentation temperature is 50 ℃, fermentation time is 5 days; the using amount of the sweet wormwood herb is 1.0 weight percent of the tobacco leaf amount;
(4) Airing the fermented tobacco leaves for 5 days;
(5) Naturally aging and alcoholizing the dried tobacco leaves under a certain condition to obtain dry tobacco;
the tobacco leaf soaked in the coffee characteristic extract in the step (2) contains 10% of water; the soaking time is 30min;
naturally aging the alcoholized tobacco leaves, wherein the water content of the naturally aging tobacco leaves is 15wt%; naturally aging and alcoholizing the air with the relative humidity of 50% and the temperature of 30 ℃ at room temperature; naturally aging and alcoholizing for 30 days;
the preparation method of the coffee feature extract in the step (2) comprises the following steps:
1) Extracting coffee powder with ethanol solution to obtain coffee general extract, cooling, filtering, and concentrating under reduced pressure to obtain extract; the general coffee extract is extracted by the following steps: extracting with 95% ethanol solution in water bath under reflux; the ratio of the coffee powder to the ethanol solution is 1g (8-20 ml), the water bath temperature is 50-80 ℃, the extraction is carried out for 2-3 times, and the extraction time is 1-2 h each time
2) Separating the extract obtained in the step 1) by macroporous adsorption resin column chromatography to obtain the coffee characteristic extract; the macroporous adsorption resin column is HPD-100; the separation steps are as follows: eluting the extract obtained in the step 1) with 30% ethanol, 60% ethanol and 90% ethanol respectively at a flow rate of 0.2-1.5 BV/h by using a macroporous adsorption resin column HPD-100, collecting the eluent of 90% ethanol, and performing chromatographic separation and purification to obtain a coffee characteristic extract; the coffee feature extract is an aqueous solution with a content of 40 wt%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210132619.2A CN114259079B (en) | 2022-02-14 | 2022-02-14 | Method for improving quality of dry tobacco by co-fermentation of coffee feature extract and sweet wormwood |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210132619.2A CN114259079B (en) | 2022-02-14 | 2022-02-14 | Method for improving quality of dry tobacco by co-fermentation of coffee feature extract and sweet wormwood |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114259079A CN114259079A (en) | 2022-04-01 |
| CN114259079B true CN114259079B (en) | 2023-05-12 |
Family
ID=80833556
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210132619.2A Active CN114259079B (en) | 2022-02-14 | 2022-02-14 | Method for improving quality of dry tobacco by co-fermentation of coffee feature extract and sweet wormwood |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114259079B (en) |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2173985A (en) * | 1985-04-24 | 1986-10-29 | Pauls Flavours & Fragrances Lt | Extraction of aroma materials |
| CN106174687B (en) * | 2016-07-20 | 2017-09-22 | 湖北中烟工业有限责任公司 | A kind of preparation method of cigarette coffee-extract |
| CN109090700B (en) * | 2018-09-20 | 2021-02-26 | 云南中烟工业有限责任公司 | Efficient preparation method and application of coffee absolute |
| CN109259294B (en) * | 2018-09-25 | 2021-08-03 | 云南中烟工业有限责任公司 | Coffee roasted fragrant reconstituted tobacco and preparation method and application thereof |
| CN109619648A (en) * | 2019-01-24 | 2019-04-16 | 黄锐 | A kind of water logging fermentation process for modulating tobacco |
| CN110810902A (en) * | 2019-11-18 | 2020-02-21 | 四川中烟工业有限责任公司 | Tobacco leaf fermentation method for improving taste of cigar |
| CN110693064B (en) * | 2019-11-20 | 2022-01-14 | 湖北中烟工业有限责任公司 | Treatment liquid and treatment method for burley tobacco |
| CN111436641A (en) * | 2020-04-09 | 2020-07-24 | 云南乌蒙金叶生物科技有限公司 | Fermentation method for modulating tobacco |
| CN111955781A (en) * | 2020-07-20 | 2020-11-20 | 黄锐 | Intelligent control mildew-proof water immersion fermentation method for modulating drought tobacco |
| CN113951551A (en) * | 2020-07-20 | 2022-01-21 | 黄锐 | Mould-proof aroma-enhancing water immersion fermentation method for modulating drought tobacco |
| CN113951534B (en) * | 2021-11-05 | 2023-02-10 | 云南中烟工业有限责任公司 | Jasmine extract, preparation method and application thereof |
-
2022
- 2022-02-14 CN CN202210132619.2A patent/CN114259079B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN114259079A (en) | 2022-04-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108504454B (en) | Preparation method of improved cigarette tailing spice and application of improved cigarette tailing spice in cigarettes | |
| CA1074986A (en) | Tobacco products and methods for preparation | |
| CN107912804B (en) | Application of tincture of aroma component on tobacco surface in perfuming tobacco product | |
| CN106753793B (en) | Preparation method of tea absolute for cigarettes | |
| CN109043631B (en) | Preparation method and application of rye fermentation product for cigarettes | |
| CN113633019B (en) | Cigar-flavored tobacco extract and preparation method thereof | |
| CN114190579B (en) | Method for enhancing flavor and improving quality of domestic cigar tobacco leaves by utilizing coffee medium | |
| CN108142984A (en) | A kind of method for preparing tobacco leaf clout fragrance using the golden flower bacterium fermentation of tea source | |
| CN108497547B (en) | Preparation method and application of tobacco wine tail spice with fragrance of sun-cured red tobacco | |
| CN113638265B (en) | Cigarette flavor for cigarette paper coating liquid and application thereof, cigarette paper coating liquid and cigarette | |
| CN114259079B (en) | Method for improving quality of dry tobacco by co-fermentation of coffee feature extract and sweet wormwood | |
| CN113633017B (en) | Tobacco extract, preparation method and application thereof, and tobacco product | |
| CN111789283B (en) | Tobacco stem multi-stage utilization method based on supercritical CO2 extraction technology | |
| CN101322582B (en) | Pu' er raw tea alcohol extract and preparation method and application thereof | |
| CN111040879A (en) | Preparation method and application of grape concentrated juice for preparing tobacco flavor | |
| CN114223933B (en) | Method for preparing tobacco by co-fermenting white spirit and Pu' er tea characteristic extracts | |
| CN114271533B (en) | Method for improving flue gas quality of sun-cured tobacco | |
| CN113826942B (en) | Preparation method of sun-cured tobacco extract with sweet characteristic and processing method of sun-cured tobacco | |
| CN114246357A (en) | Method for improving cigar tobacco quality by using cocoa medium fermentation | |
| CN114223932A (en) | Method for preparing sun-cured tobacco by using tobacco characteristic extract | |
| CN114041623A (en) | Tobacco characteristic aroma component, preparation method and application thereof | |
| CN108236127B (en) | Preparation method and application of iris extract for fermented cigarettes | |
| CN109402101B (en) | Adsorption fermentation preparation method and application of sun-cured yellow tobacco extract | |
| CN115926887B (en) | Leuco-capable spice, preparation method and application thereof | |
| CN114082217B (en) | Preparation method and application of flos Abelmoschi Manihot extract |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |