FIELD: tobacco industry.
SUBSTANCE: non-smoking rustic tobacco products production method envisages preparation of recipe ingredients, extraction of cinnamon with liquid carbon dioxide with corresponding miscella separation, cutting rustic tobacco and scorzonera, drying them in a microwave field at preset process parameters. Then one performs their blending, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of the mixture, subliming and removal of carbon dioxide with simultaneous swelling of the mixture. Then one adds quince juice concentrate, sugar syrup, calcium and/or magnesium citrate and water to the mixture and moulds the produced mixture to produce the target product.
EFFECT: method allows to produce a new non-smoking nicotine-containing rustic tobacco product with improved organoleptic properties and extended storage life combined with decreasing losses of flavouring substances and initial raw material nicotine.
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