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WO2020155331A1 - 一种含茶组合物、制备方法及其应用 - Google Patents

一种含茶组合物、制备方法及其应用 Download PDF

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Publication number
WO2020155331A1
WO2020155331A1 PCT/CN2019/078767 CN2019078767W WO2020155331A1 WO 2020155331 A1 WO2020155331 A1 WO 2020155331A1 CN 2019078767 W CN2019078767 W CN 2019078767W WO 2020155331 A1 WO2020155331 A1 WO 2020155331A1
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Prior art keywords
product
tea
preparation
drying
composition
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Application number
PCT/CN2019/078767
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English (en)
French (fr)
Inventor
占木金
Original Assignee
福建绿色黄金生物科技有限公司
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Publication of WO2020155331A1 publication Critical patent/WO2020155331A1/zh

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/12—Rolling or shredding tea leaves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
    • A23F3/42—Isolation or recuperation of tea flavour or tea oil
    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
    • A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
    • A24B15/10—Chemical features of tobacco products or tobacco substitutes
    • A24B15/16—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes

Definitions

  • the invention belongs to the technical field of tea derivative products, and particularly relates to a tea-containing composition, a preparation method and an application thereof.
  • Cigarettes made from traditional shredded tobacco have a history of thousands of years and have a vast base of smokers all over the world. At present, the cigarette products on the market will release nicotine, tar, benzene and other substances when they are burned and smoked, which brings great safety risks to smokers and the surrounding population.
  • the present invention provides a tea-containing composition, a preparation method and application thereof, which are used to solve the technical defects of the single taste and poor taste of tea cigarettes in the prior art.
  • the present invention provides a composition.
  • the raw materials of the composition include tea leaves and asteraceae plants.
  • the raw materials of the composition include: 1-50 parts of tea leaves and 1-50 parts of Compositae plants.
  • the Compositae plants are selected from any one or more of chrysanthemum, Atractylodes, snow lotus and safflower.
  • the present invention also provides a preparation method comprising the composition described in any one of the above, and the preparation method is:
  • Step 1 The first drying: the tea leaves are dried for the first time until the moisture content is reduced by 30% to obtain the first product;
  • Step 2 Second drying: the first product is dried for the second time until the water content is reduced by 20% to obtain the second product;
  • Step 3 The third drying: the second product is dried for the third time until the water content is reduced by 10%, and then it is allowed to stand to room temperature to obtain the third product;
  • Step 4 Shredded: The third product is mixed with Compositae plants and cut into a fourth product with a width of 0.5-2.3 mm;
  • Step 5 Fourth drying: the third product is dried for the fourth time to obtain a product.
  • the temperature of the first drying is 60 to 80° C., and the time of the first drying is 30 to 60 min;
  • the temperature of the second drying is 70-90°C, and the time of the second drying is 40-70 min;
  • the temperature of the third drying is 80 ⁇ 100°C, and the time of the third drying is 50 ⁇ 80min;
  • the temperature of the fourth drying is 90-120° C., and the time of the fourth drying is 60-120 min.
  • the preparation method further comprises: removing stems; and drying the tea leaves for the first time after removing stems.
  • the preparation method further includes: flavor enhancement, and the flavor enhancement is performed between the step 4 and the step 5;
  • the method for enhancing aroma is: spraying tea leaf extract on the surface of the fourth product.
  • the method for preparing the tea extract is as follows: the tea leaves are crushed to 25-35 mesh and then dissolved in water, and concentrated at 80-120°C for 60-120 minutes to obtain the tea extract.
  • the spray amount of the tea leaf extract is 3 to 5 ml/Kg of the fourth product.
  • the water content of the product is 5-15%.
  • the present invention also provides an application of a product comprising the composition described in any one of the above or the product obtained by the preparation method described in any one of the above in the field of cigarette products, electronic cigarette cartridges or brewed drinking products.
  • the present invention provides a composition.
  • the raw materials of the composition include tea leaves and Compositae plants.
  • the present invention also provides a method for preparing the above-mentioned composition.
  • the present invention also provides an application of the above-mentioned composition or the product obtained by the above-mentioned preparation method in the fields of cigarette products, electronic cigarette cartridges or brewed drinking products.
  • the burning fragrance of Compositae plants can effectively synthesize the bitter taste of tea burning; at the same time, Compositae plants contain inulin and sesquiterpene lactones Substances that are beneficial to human health can play a health care effect after long-term use; further, after being evaluated by tasters, compared with commercially available tea cigarettes, the composition of the present invention has better scores than the control after being made into cigarettes Product.
  • the invention provides a tea-containing composition, a preparation method and application thereof, and solves the technical defects of the single taste and poor taste of tea cigarettes in the prior art.
  • Figure 1 is a schematic flow diagram of a method for preparing a tea-containing composition provided by an embodiment of the present invention.
  • the attached drawing 1 is designated as the abstract drawing.
  • the invention provides a tea-containing composition, a preparation method and application thereof, which are used to solve the technical defects of the single taste and poor taste of tea cigarettes in the prior art.
  • This example is a specific example for preparing product 1.
  • 50Kg of freshly picked tea leaves are selected and dried at 80°C for 60 minutes until the water content is reduced by 30%, and the first product 1 is obtained.
  • the first product 1 was dried at 90°C for 65 minutes until the water content decreased by 20%, and the second product 1 was obtained.
  • the second product 1 was dried at 80°C for 50 minutes until the water content decreased by 10% and then allowed to stand to room temperature to obtain the third product 1.
  • the third product 1 was mixed with 30Kg chrysanthemum, cut into filaments with a width of 0.5 ⁇ 2.3mm, and sprayed on the surface of the obtained filaments with tea extract 1 to obtain the fourth product 1.
  • the spray amount of tea extract 1 was 4ml/Kg filaments
  • the preparation method of tea extract 1 is: fresh tea leaves are crushed to 25-35 mesh and then dissolved in water, concentrated at 90°C for 120 min to obtain tea extract 1.
  • the fourth product 1 was dried at 90° C. for 100 minutes to obtain product 1.
  • the water content of the obtained product 1 was 12%.
  • This embodiment is a specific embodiment for preparing product 2.
  • 50Kg of freshly picked tea leaves are selected and dried at 75°C for 45 minutes until the water content is reduced by 30%, and the first product 2 is obtained.
  • the first product 2 was dried at 70°C for 70 minutes until the water content decreased by 20%, and the second product 2 was obtained.
  • the second product 2 was dried at 90°C for 80 minutes until the water content decreased by 20% and then allowed to stand to room temperature to obtain the third product 2.
  • the third product 2 was mixed with 1Kg of Atractylodes macrocephala, cut into filaments with a width of 0.5 ⁇ 2.3mm, and sprayed on the surface of the obtained filaments with tea extract 2 to obtain the fourth product 2.
  • the spray amount of tea extract 2 was 5ml/Kg filament
  • the preparation method of tea extract 2 is: fresh tea leaves are crushed to 25-35 mesh and then dissolved in water, concentrated at 120°C for 60 minutes to obtain tea extract 2.
  • the fourth product 2 was dried at 100° C. for 120 minutes to obtain product 2; in this example, the water content of the obtained product 2 was 5%.
  • This embodiment is a specific embodiment for preparing product 3.
  • the first product 3 was dried at 75°C for 40 minutes until the water content decreased by 20%, and the second product 3 was obtained.
  • the second product 3 was dried at 100° C. for 60 minutes until the water content decreased by 30% and then allowed to stand to room temperature to obtain the third product 3.
  • the third product 3 is mixed with 20Kg of safflower, cut into filaments with a width of 0.5 ⁇ 2.3mm, and sprayed on the surface of the obtained filaments with tea extract 3 to obtain the fourth product 3.
  • the spray amount of tea extract 3 It is 5ml/Kg filament.
  • the preparation method of tea extract 3 is as follows: fresh tea leaves are crushed to 25-35 mesh and then dissolved in water, concentrated at 80°C for 90 min to obtain tea extract 3.
  • the fourth product 3 was dried at 120° C. for 60 minutes to obtain product 3; in this example, the water content of the obtained product 3 was 15%.
  • This embodiment is a specific embodiment for preparing product 4.
  • the first product 4 was dried at 70°C for 70 minutes until the water content decreased by 20%, and the second product 4 was obtained.
  • the second product 4 was dried at 100° C. for 80 min until the water content decreased by 40% and then allowed to stand to room temperature to obtain the third product 4.
  • the third product 4 is mixed with 50Kg snow lotus, cut into filaments with a width of 0.5 ⁇ 2.3mm, and sprayed on the surface of the obtained filaments with tea extract 4 to obtain the fourth product 4.
  • the spray amount of tea extract 4 It is 3ml/Kg filaments.
  • the preparation method of tea extract 4 is as follows: fresh tea leaves are crushed to 25-35 mesh and then dissolved in water, concentrated at 85°C for 110 min to obtain tea extract 4.
  • the fourth product 4 was dried at 105° C. for 80 minutes to obtain product 4; in this example, the water content of the obtained product 4 was 10%.
  • This example is a specific example for the scoring and evaluation of the composition products 1 to 4 prepared in Examples 1 to 4, and the composition products prepared in Examples 1 to 4 are rolled into cigarette products 1 to 4;
  • the reference substance used is a commercially available tea tobacco product.
  • Cigarette aroma taste Refreshing effect Overall rating Cigarette products 1 4.3 3.9 4.3 4.2 Cigarette products 2 4.1 4.1 4.2 4.4 Cigarette products 3 4.2 3.7 4.1 4.4 Cigarette paper products 4 4.3 3.9 4.4 4.3 Reference substance 3.4 2.6 3.6 3.2
  • the combination of tea and compositae plants can effectively enhance the aroma of tea when burning, and the fragrance of burning has good acceptance;
  • the tea polyphenols when tea is burned can effectively play a refreshing effect. Similar to traditional tea drinking, it can play a refreshing effect. To some extent, it can replace traditional cigarette products and can also be used as a smoking cessation stage. Use of transitional products;
  • tea polyphenols produced when tea leaves are burned, and the beneficial substances such as inulin and sesquiterpene lactones produced by the burning of Asteraceae plants can play a health care effect after long-term use;
  • composition provided by the present invention can not only be used for the preparation of traditional cigarette form tea cigarettes and new electronic cigarette cartridge form tea cigarette cartridges, but also can be brewed and consumed like traditional tea products.
  • the tea leaves can be any kind of tea such as oolong tea, black tea, green tea, dark tea, white tea, and yellow tea.
  • the present invention provides a composition.
  • the raw materials of the composition include tea leaves and Compositae plants.
  • the present invention also provides a method for preparing the above-mentioned composition.
  • the present invention also provides an application of the above-mentioned composition or the product obtained by the above-mentioned preparation method in the fields of cigarette products, electronic cigarette cartridges or brewed drinking products.
  • the burning fragrance of Compositae plants can effectively synthesize the bitter taste of tea burning; at the same time, Compositae plants contain inulin and sesquiterpene lactones Substances that are beneficial to human health can play a health care effect after long-term use; further, after being evaluated by tasters, compared with commercially available tea cigarettes, the composition of the present invention has better scores than the control after being made into cigarettes Product.
  • the invention provides a tea-containing composition, a preparation method and application thereof, and solves the technical defects of the single taste and poor taste of tea cigarettes in the prior art.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Tea And Coffee (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

一种含茶组合物，以质量份计，原料包括： 1～50份茶叶及1～50份菊科类植物。菊科类植物选自：菊花、白术、雪莲花以及红花中的任意一种或多种。组合物的制备方法及制备得到的产品在卷烟制品、电子烟烟弹或冲泡饮用制品领域的应用。通过茶叶与菊科植物的复配，菊科植物燃烧的清香可有效综合茶叶燃烧的苦涩口感。

Description

一种含茶组合物、制备方法及其应用
本申请要求于2019年02月01日提交中国专利局、申请号为201910106030.3、发明名称为“一种含茶组合物、制备方法及其应用”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
技术领域
本发明属于茶叶衍生产品技术领域，尤其涉及一种含茶组合物、制备方法及其应用。
 背景技术
传统烟丝制成的卷烟，已有上千年的历史，在全世界范围内有广大的烟民基础。目前，市面上的卷烟产品，在燃烧抽吸时，会释放出尼古丁、焦油、苯等物质，对烟民及周围人群带来极大的安全隐患。
为满足烟民的对于卷烟的消费需求，同时，降低抽吸传统卷烟带来的一系列健康问题，目前市面上已经有了一些茶烟产品，用以替代传统的卷烟。
 技术问题
现有技术中，茶叶的抽吸口味比较单一，其味道难以满足烟民的抽烟需求，茶烟产品的市场接受度差。
因此，研发出一种含茶组合物、制备方法及其应用，用于解决现有技术中，茶烟口味单一、味道差的技术缺陷，成为了本领域技术人员亟待解决的问题。
 技术解决方案
有鉴于此，本发明提供了一种含茶组合物、制备方法及其应用，用于解决现有技术中，茶烟口味单一、味道差的技术缺陷。
本发明提供了一种组合物，所述组合物的原料包括：茶叶及菊科类植物。
优选地，以质量份计，所述组合物的原料包括：1~50份茶叶及1~50份菊科类植物。
优选地，所述菊科类植物选自：菊花、白术、雪莲花以及红花中的任意一种或多种。
本发明还提供了一种包括以上任意一项所述组合物的制备方法，所述制备方法为：
步骤一、第一次干燥：茶叶进行第一次干燥至含水量降低30%，得第一产物；
步骤二、第二次干燥：所述第一产物进行第二次干燥至含水量降低20%，得第二产物；
步骤三、第三次干燥：所述第二产物进行第三次干燥至含水量降低10%后静置至室温，得第三产物；
步骤四、切丝：所述第三产物与菊科类植物混合，切成宽度为0.5~2.3mm的第四产物；
步骤五、第四次干燥：所述第三产物进行第四次干燥，得产品。
优选地，所述第一次干燥的温度为60~80℃，所述第一次干燥的时间为30~60min；
所述第二次干燥的温度为70~90℃，所述第二次干燥的时间为40~70min；
所述第三次干燥的温度为80~100℃，所述第三次干燥的时间为50~80min；
所述第四次干燥的温度为90~120℃，所述第四次干燥的时间为60~120min。
优选地，所述制备方法还包括：去梗；茶叶去梗后进行第一次干燥。
优选地，所述制备方法还包括：增香，所述增香在所述步骤四与所述步骤五之间进行；
所述增香的方法为：在所述第四产物的表面喷洒茶叶萃取液。
优选地，所述茶叶萃取液的制备方法为：茶叶粉碎至25~35目后溶于水，在80~120℃条件下浓缩60~120min，得茶叶萃取液。
优选地，所述茶叶萃取液的喷施量为3~5ml/Kg第四产物。
优选地，所述产品的含水量为5~15%。
本发明还提供了一种包括以上任意一项所述的组合物或以上任意一项所述的制备方法得到的产品在卷烟制品、电子烟烟弹或冲泡饮用制品领域的应用。
 有益效果
综上所述，本发明提供了一种组合物，所述组合物的原料包括：茶叶及菊科类植物。本发明还提供了一种上述组合物的制备方法，本发明还提供了一种上述组合物或上述制备方法得到的产品在卷烟制品、电子烟烟弹或冲泡饮用制品领域的应用。本发明提供的技术方案中，通过茶叶与菊科植物的复配，菊科植物燃烧的清香可有效综合茶叶燃烧的苦涩口感；同时，菊科类植物中含有菊糖、倍半萜内酯类对人体健康有益的物质，长期使用可起到保健作用；进一步地，经品评员评吸，与市售茶烟相比，本发明的组合物制成卷烟后，其各项评分均优于对照品。本发明提供的一种含茶组合物、制备方法及其应用，解决了现有技术中，茶烟口味单一、味道差的技术缺陷。
 附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案，下面将对实施例或现有技术描述中所需要使用的；附图作简单地介绍，显而易见地，下面描述中的附图仅仅是本发明的实施例，对于本领域普通技术人员来讲，在不付出创造性劳动的前提下，还可以根据提供的附图获得其他的附图。
图1为本发明实施例提供的一种含茶组合物的制备方法的流程示意图。
其中，指定附图1为摘要附图。
 本发明的实施方式
本发明提供了一种含茶组合物、制备方法及其应用，用于解决现有技术中，茶烟口味单一、味道差的技术缺陷。
下面将对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
为了更详细说明本发明，下面结合实施例对本发明提供的，进行具体地描述。
实施例 1
本实施例为制备产品1的具体实施例。
选取新鲜采摘的50Kg茶叶去梗后，在80℃条件下干燥60min至含水量降低30%，得第一产物1。
第一产物1在90℃条件下干燥65min至含水量降低20%，得第二产物1。
第二产物1在80℃条件下干燥50min至含水量降低10%后静置至室温，得第三产物1。
第三产物1与30Kg菊花混合，切成宽度为0.5~2.3mm的细丝，在所得细丝的表面喷洒茶叶萃取液1，得第四产物1；其中，茶叶萃取液1的喷施量为4ml/Kg细丝，茶叶萃取液1的制备方法为：新鲜茶叶粉碎至25~35目后溶于水，在90℃条件下浓缩120min，得茶叶萃取液1。
第四产物1在90℃条件下干燥100min，得产品1；本实施例中，所得产品1的含水量为12%。
实施例 2
本实施例为制备产品2的具体实施例。
选取新鲜采摘的50Kg茶叶去梗后，在75℃条件下干燥45min至含水量降低30%，得第一产物2。
第一产物2在70℃条件下干燥70min至含水量降低20%，得第二产物2。
第二产物2在90℃条件下干燥80min至含水量降低20%后静置至室温，得第三产物2。
第三产物2与1Kg白术混合，切成宽度为0.5~2.3mm的细丝，在所得细丝的表面喷洒茶叶萃取液2，得第四产物2；其中，茶叶萃取液2的喷施量为5ml/Kg细丝，茶叶萃取液2的制备方法为：新鲜茶叶粉碎至25~35目后溶于水，在120℃条件下浓缩60min，得茶叶萃取液2。
第四产物2在100℃条件下干燥120min，得产品2；本实施例中，所得产品2的含水量为5%。
实施例 3
本实施例为制备产品3的具体实施例。
选取新鲜采摘的30Kg茶叶去梗后，在60℃条件下干燥30min至含水量降低30%，得第一产物3。
第一产物3在75℃条件下干燥40min至含水量降低20%，得第二产物3。
第二产物3在100℃条件下干燥60min至含水量降低30%后静置至室温，得第三产物3。
第三产物3与20Kg红花混合，切成宽度为0.5~2.3mm的细丝，在所得细丝的表面喷洒茶叶萃取液3，得第四产物3；其中，茶叶萃取液3的喷施量为5ml/Kg细丝，茶叶萃取液3的制备方法为：新鲜茶叶粉碎至25~35目后溶于水，在80℃条件下浓缩90min，得茶叶萃取液3。
第四产物3在120℃条件下干燥60min，得产品3；本实施例中，所得产品3的含水量为15%。
实施例 4
本实施例为制备产品4的具体实施例。
选取新鲜采摘的1Kg茶叶去梗后，在65℃条件下干燥30min至含水量降低30%，得第一产物4。
第一产物4在70℃条件下干燥70min至含水量降低20%，得第二产物4。
第二产物4在100℃条件下干燥80min至含水量降低40%后静置至室温，得第三产物4。
第三产物4与50Kg雪莲花混合，切成宽度为0.5~2.3mm的细丝，在所得细丝的表面喷洒茶叶萃取液4，得第四产物4；其中，茶叶萃取液4的喷施量为3ml/Kg细丝，茶叶萃取液4的制备方法为：新鲜茶叶粉碎至25~35目后溶于水，在85℃条件下浓缩110min，得茶叶萃取液4。
第四产物4在105℃条件下干燥80min，得产品4；本实施例中，所得产品4的含水量为10%。
实施例 5
本实施例为测定实施例1~4制得的组合物产品1~4品评员打分测评的具体实施例，将实施例1~4制得的组合物产品卷成卷烟制品1~4；本实施例中，所使用的对照品为市售茶烟产品。
五名品评员进行评吸测定，测定过程中进行盲吸，即品评员在评吸打分时并不知道待测样品的编号。品评员在抽吸时，从卷烟香气、口感、提神效果及综合评分四个维度进行打分，评分为1~5分，5分为最优。测定卷烟纸品1~4户对照品的评分平均分，所得结果请参阅表1。
表1
  卷烟香气 口感 提神效果 综合评分
卷烟制品1 4.3 3.9 4.3 4.2
卷烟制品2 4.1 4.1 4.2 4.4
卷烟制品3 4.2 3.7 4.1 4.4
卷烟纸品4 4.3 3.9 4.4 4.3
对照品 3.4 2.6 3.6 3.2
从表1中可以得出，与市售茶烟（对照品）相比，本发明提供的技术方案制得的茶与菊科类植物的组合物，香气及提神效果均略优于市售传统卷烟，综合评分优于对照品，表明产品具有很好的市场接受度。
从上述实施例可以得出，本发明提供的技术方案，具有以下优点：
1、通过茶叶与菊科类植物的复配，可有效增强茶叶燃烧时的香气，燃烧时的清香具有很好的接受度；
2、茶叶燃烧时的茶多酚，可有效起到提神的作用，与传统的饮茶类似，可以起到提神的效果，在某种程度上可以替代传统的卷烟制品，还可做为戒烟阶段的过渡产品使用；
3、茶叶燃烧时产生的茶多酚，以及菊科类植物燃烧产生的菊粉、倍半萜内酯类等有益物质，长期使用可起到保健作用；
4、本发明提供的制备方法中，通过控制含水量的变化，实现了对于茶叶加工的精确控制，与传统茶叶制品加工需要依靠技术人员的经验相比，本发明提供的技术方案更加稳定、可控，减轻了对于经验的依赖，可操作性强；
5、与传统烟制品不同，本发明提供的组合物，不仅可以用于传统卷烟形式的茶烟及新型电子烟烟弹形式茶烟弹的制备，还可像传统茶叶制品一样进行冲泡饮用。
在实际应用的过程中，可根据个人的喜好，制得不同的组合物产品，茶叶可以是乌龙茶、红茶、绿茶、黑茶、白茶、黄茶等任意一种茶叶。
综上所述，本发明提供了一种组合物，所述组合物的原料包括：茶叶及菊科类植物。本发明还提供了一种上述组合物的制备方法，本发明还提供了一种上述组合物或上述制备方法得到的产品在卷烟制品、电子烟烟弹或冲泡饮用制品领域的应用。本发明提供的技术方案中，通过茶叶与菊科植物的复配，菊科植物燃烧的清香可有效综合茶叶燃烧的苦涩口感；同时，菊科类植物中含有菊糖、倍半萜内酯类对人体健康有益的物质，长期使用可起到保健作用；进一步地，经品评员评吸，与市售茶烟相比，本发明的组合物制成卷烟后，其各项评分均优于对照品。本发明提供的一种含茶组合物、制备方法及其应用，解决了现有技术中，茶烟口味单一、味道差的技术缺陷。
以上所述仅是本发明的优选实施方式，应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以做出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。

Claims (10)

  1. 一种组合物，其特征在于，所述组合物的原料包括：茶叶及菊科类植物。
  2. 根据权利要求1所述的组合物，其特征在于，以质量份计，所述组合物的原料包括：1~50份茶叶及1~50份菊科类植物。
  3. 根据权利要求1或2所述的组合物，其特征在于，所述菊科类植物选自：菊花、白术、雪莲花以及红花中的任意一种或多种。
  4. 一种包括权利要求1至3任意一项所述组合物的制备方法，其特征在于，所述制备方法为：
    步骤一、第一次干燥：茶叶进行第一次干燥至含水量降低30%，得第一产物；
    步骤二、第二次干燥：所述第一产物进行第二次干燥至含水量降低20%，得第二产物；
    步骤三、第三次干燥：所述第二产物进行第三次干燥至含水量降低10%后静置至室温，得第三产物；
    步骤四、切丝：所述第三产物与菊科类植物混合，切成宽度为0.5~2.3mm的第四产物；
    步骤五、第四次干燥：所述第三产物进行第四次干燥，得产品。
  5. 根据权利要求4所述的制备方法，其特征在于，所述第一次干燥的温度为60~80℃，所述第一次干燥的时间为30~60min；
    所述第二次干燥的温度为70~90℃，所述第二次干燥的时间为40~70min；
    所述第三次干燥的温度为80~100℃，所述第三次干燥的时间为50~80min；
    所述第四次干燥的温度为90~120℃，所述第四次干燥的时间为60~120min。
  6. 根据权利要求4所述的制备方法，其特征在于，所述制备方法还包括：去梗；茶叶去梗后进行第一次干燥。
  7. 根据权利要求4所述的制备方法，其特征在于，所述制备方法还包括：增香，所述增香在所述步骤四与所述步骤五之间进行；
    所述增香的方法为：在所述第四产物的表面喷洒茶叶萃取液。
  8. 根据权利要求7所述的制备方法，其特征在于，所述茶叶萃取液的制备方法为：茶叶粉碎至25~35目后溶于水，在80~120℃条件下浓缩60~120min，得茶叶萃取液；所述茶叶萃取液的喷施量为3~5ml/Kg第四产物。
  9. 根据权利要求4所述的制备方法，其特征在于，所述产品的含水量为5~15%。
  10. 一种包括权利要求1至3任意一项所述的组合物或权利要求4至9任意一项所述的制备方法得到的产品在卷烟制品、电子烟烟弹或冲泡饮用制品领域的应用。
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