Method of preparation the smoking composition without tobacco for the hookah

Abstract

The invention relates to the tobacco substitutes, in particular to smoking compositions without tobacco and is intended mainly for smoking with the hookah use. In the method of preparation the smoking composition without tobacco for the hookah which comprises the preliminary preparation of the main organic material, at least one type of fruits is used as the main organic filling material and the mix of propyleneglycol and food glycerin. The method of preparation the smoking composition without tobacco for the hookah allows to reduce the burning rate and the consumption for one filling. This method improves the quality of the smoking composition.

1 . A method of preparation of a smoking composition without tobacco for a hookah, said method comprising the steps of:
 preliminary preparation of a main organic filling material; soaking the main organic filling material with a binding, wherein at least one type of fruits is used as the main organic filling material and the mix of propyleneglycol and food glycerin in a proportion (1:4)-(4:1) is used as the binding;   preliminary preparation of the main organic filling material performed by a liofilization, wherein the fruits are crushed to fraction of 3-12 mm, refrigerated in liquid nitrogen at the temperature (−)40-(−)60° C., and exposed under vacuum during 30-40 minutes until receipt of the organic filling material, with residual dampness of 1-6%; and   soaking with binding is carried out with the following ratio of components in composition, mas. %:   the main organic filling material—10-55;   the binding—the rest.   
     
     
         2 . The method as set forth in  claim 1 , wherein at least one type of following fruits is used as the main organic filling material: apple, pear, plum, peach, quince, apricot, grapes, lemon, water-melon, lychee, mango, banana, kiwi, orange, cherry, strawberry, melon, pineapple, raspberry and also mixes of these fruits. 
     
     
         3 . The method as set forth in  claim 1 , wherein the soaking of fruits is performed under a high pressure to 1 MPa, or under vacuum to (−)1 MPa. 
     
     
         4 . The method as set forth in  claim 1 , wherein the food fragrances, in particular vanilla extract, are added in the binding in the process of the soaking.