CN101731737B - Method for fermenting Liu tobacco - Google Patents
Method for fermenting Liu tobacco Download PDFInfo
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- CN101731737B CN101731737B CN2008101601081A CN200810160108A CN101731737B CN 101731737 B CN101731737 B CN 101731737B CN 2008101601081 A CN2008101601081 A CN 2008101601081A CN 200810160108 A CN200810160108 A CN 200810160108A CN 101731737 B CN101731737 B CN 101731737B
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Abstract
The invention provides a method for fermenting a Liu tobacco (an important raw material for cigar), which comprises the following steps: after rice is stir-fried to turn yellow, soaking the stir-fried rice in water, adding monascus rubber to ferment the rice, and grinding the rice into a paste; after tea leaves are boiled in water, filtering to obtain tea water; uniformly spraying the mixture of brown rice cereal and the tea water onto the tobacco leaves, rolling the tobacco leaves into spiral wisps, piling the wisps, tightly covering the piles to ferment at normal temperature, turning the piles for once when the temperature in the piles reaches 45 to 55 DEG C, and piling for 2 to 3 days; after tying the tobacco leaves into big bundles, piling the tobacco leaves, fermenting the tobacco leaves, and turning the piles for once again when the temperature in the piles reaches 45 to 55 DEG C; and after tying the tobacco leaves into bundles according to grade, piling the tobacco leaves, fermenting the tobacco leaves for 15 to 20 days, and turning the piles for once every 7 to 10 days, and when the moisture in the tobacco leaves reaches 18 to 22 percent, completing the fermentation. The method provided by the invention is simple to operate, can reduce offensive taste of the tobacco leaves, eliminates bitter taste of the tobacco leaves and greatly improves the intrinsic quality of the tobacco leaves.
Description
Technical field
The present invention relates to the tobacco fermentation technology, specifically a kind of method of fermenting Liu tobacco.
Background technology
The tobacco leaf in ShenFang,SiChuan, the place of production, Guanghan is mainly used in makes the hair cigarette; The tobacco leaf in the place of production, new capital, Sichuan is mainly used in makes the willow cigarette, and close because of the place of production, the modulator approach of the two is also close, and the quality after the modulation is also extremely similar, so the willow cigarette also is used as the main material cigarette of cigar at present.At present, fermenting Liu tobacco mainly adopts nature stacking fermentation method, it be with tobacco leaf under certain water content condition; Pile becomes the cigarette heap of certain volume; Depend on tobacco leaf from the heat that heat effect produced, promote that the biochemistry in the tobacco leaf changes, improve a kind of method of quality of tobacco and processing characteristics.This method mainly receives climatic environment and artificial subjectivity to influence bigger; Quality of tobacco after the fermentation improves not obvious and quality fluctuation is bigger.
Summary of the invention
The object of the present invention is to provide a kind of method of fermenting Liu tobacco; The willow cigarette fragrance quality that obtains through this method improves, and characteristic perfume obviously increases, and assorted gas obviously reduces, excitant reduces; Bitter taste is eliminated basically; Simultaneously, grey, flammability are obviously improved, and the tobacco leaf appearance color is more evenly vivid.
For realizing above-mentioned purpose, the method for a kind of fermenting Liu tobacco provided by the invention may further comprise the steps:
A, rice fried with iron pan puts into water to the yellow and soak, and press rice weight 0.15～0.3% add the red colouring agent for food, also used as a Chinese medicine bacterium, make its fermentation 7～10 days, treat that rice becomes redness after, rice is worn into pasty state;
B, tealeaves is added to the water boils the back and filter, obtain tea, the weight ratio of tealeaves and water is 1:15～1:25;
C, rice is stuck with paste and tea evenly mixes by weight 1:15～1:25, obtained compound, then compound is sprayed onto on the tobacco leaf equably, the weight ratio of compound and tobacco leaf is 1:8～1:15;
D, tobacco leaf is rolled into piles up behind the spiral shell shape wisp in heapsly, at normal temperatures, tight covering makes its fermentation, turning once and then was piled up 2～3 days when waiting to pile 45～55 ℃ of Nei Wenduda;
E, tobacco leaf is bundled into behind the big handle of 1～1.5kg the pile fermentation 6～7 days of getting up, middle turning is once when temperature reaches 45～55 ℃ in heap again;
F, with tobacco leaf by position, quality, length carry out classification prick after, the pile fermentation 15～20 days of getting up middlely whenever at a distance from turning in 7～10 days once reaches at 18%～22% o'clock at moisture content in leaves, the fermentation completion.
Through the tobacco leaf that adopts tobacco leaf and the fermentation of natural stacking after the method provided by the invention fermentation being smoked panel test and detecting; Find through the quality in the tobacco leaf that sprays rice juice microbial fermentation be improved significantly, in the tobacco leaf between main chemical compositions content such as sugar, nitrogen, nicotine, protein and the various composition ratio more be tending towards coordination.And the red colouring agent for food, also used as a Chinese medicine bacterium can be in adapt circumstance can chromogenesis and multiple flavor substance (like alcohol, ester, acid etc.), it can give bright-coloured color and luster and flavours such as tobacco leaf.
The tobacco leaf that is obtained by the present invention is carried out sensory evaluating smoking's evaluation to be thought: the tabacco fragrance quality improves, and characteristic perfume obviously increases, and assorted gas obviously reduces, excitant reduces; Bitter taste is eliminated basically; Simultaneously, grey, flammability are obviously improved, and the tobacco leaf appearance color is more evenly vivid.
That the red colouring agent for food, also used as a Chinese medicine bacterium raw material that the present invention adopts obtains is easy, cheap, resource is extensive; The cigarettes, wines and miscellaneous goods gas that safe, fermentation process fermentation time provided by the invention is short, simple to operate, can reduce tobacco leaf, eliminate the bitter taste of tobacco leaf itself, promote the tobacco leaf interior quality significantly.The willow cigarette that is obtained by the present invention can substitute the main material cigarette of mao cigarette as cigar fully, has widened the cigar raw material scope of application.
The specific embodiment
Embodiment below in conjunction with a concrete fermenting Liu tobacco further specifies the present invention.
Method by fermenting Liu tobacco provided by the invention adopts following steps:
A, rice fried with iron pan put into water to the yellow and soak; And press rice weight 0.15～0.3% add the red colouring agent for food, also used as a Chinese medicine bacterium; Make its fermentation 7～10 days, treat that rice becomes redness after, rice is worn into pasty state; The water that soaks rice is as the criterion to cover rice fully, and the consumption of the red colouring agent for food, also used as a Chinese medicine bacterium of adding is that 0.2% of rice weight is good;
B, get tealeaves and water, the weight ratio of tealeaves and water is 1:20, tealeaves is added to the water boils the back and filter, and obtains tea;
C, rice is stuck with paste and tea mixes by weight 1:20, obtained compound, then compound is sprayed onto on the tobacco leaf equably, the weight ratio of compound and tobacco leaf is 1:10;
D, tobacco leaf is rolled into sign indicating number becomes heap high 1.5～2 meters, personal attendant's meaning behind the spiral shell shape wisp, at normal temperatures, tight covering makes its fermentation 3～4 days, turning once and then was piled up 2～3 days when waiting to pile 48～50 ℃ of Nei Wenduda;
E, tobacco leaf is bundled into behind the big handle of 1～1.5kg the pile fermentation 6～7 days of getting up, middle turning is once when temperature reaches 48～50 ℃ in heap again;
F, with tobacco leaf by position, quality, length carry out classification prick after, the pile fermentation 15～20 days of getting up middlely whenever at a distance from turning in 7～10 days once reaches at 20% o'clock at moisture content in leaves, the fermentation completion.
Fermentation is packed bundled warehouse-in with tobacco leaf after accomplishing.
Claims (4)
1. the method for a fermenting Liu tobacco is characterized in that may further comprise the steps:
A, rice fried with iron pan puts into water to the yellow and soak, and press rice weight 0.15～0.3% add the red colouring agent for food, also used as a Chinese medicine bacterium, make its fermentation 7～10 days, treat that rice becomes redness after, rice is worn into pasty state;
B, tealeaves is added to the water boils the back and filter, obtain tea, the weight ratio of tealeaves and water is 1: 15～1: 25;
C, rice is stuck with paste and tea evenly mixed by weight 1: 15～1: 25, obtained compound, then compound is sprayed onto on the tobacco leaf equably, the weight ratio of compound and tobacco leaf is 1: 8～1: 15;
D, tobacco leaf is rolled into piles up behind the spiral shell shape wisp in heapsly, at normal temperatures, tight covering makes its fermentation 3～4 days, turning once and then was piled up 2～3 days when waiting to pile 45～55 ℃ of Nei Wenduda;
E, tobacco leaf is bundled into behind the big handle of 1～1.5kg the pile fermentation 6～7 days of getting up, middle turning is once when temperature reaches 45～55 ℃ in heap again;
F, with tobacco leaf by position, quality, length carry out classification prick after, the pile fermentation 15～20 days of getting up middlely whenever at a distance from turning in 7～10 days once reaches at 18%～22% o'clock at moisture content in leaves, the fermentation completion.
2. the method for fermenting Liu tobacco according to claim 1 is characterized in that: the water that soaks rice is as the criterion to cover rice fully, and the consumption of the red colouring agent for food, also used as a Chinese medicine bacterium of adding is 0.2% of a rice weight.
3. the method for fermenting Liu tobacco according to claim 1, it is characterized in that: the weight ratio of tealeaves and water is 1: 20.
4. the method for fermenting Liu tobacco according to claim 1, it is characterized in that: the weight ratio of compound and tobacco leaf is 1: 10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101601081A CN101731737B (en) | 2008-11-11 | 2008-11-11 | Method for fermenting Liu tobacco |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101601081A CN101731737B (en) | 2008-11-11 | 2008-11-11 | Method for fermenting Liu tobacco |
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| Publication Number | Publication Date |
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| CN101731737A CN101731737A (en) | 2010-06-16 |
| CN101731737B true CN101731737B (en) | 2012-07-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2008101601081A Active CN101731737B (en) | 2008-11-11 | 2008-11-11 | Method for fermenting Liu tobacco |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535849A (en) * | 2012-07-10 | 2014-01-29 | 朱大恒 | New flue-cured tobacco leaf concocting method, tobacco products and application |
| CN103099303A (en) * | 2013-02-04 | 2013-05-15 | 红云红河烟草(集团)有限责任公司 | Application of leavening japonica rice in improving quality of cigarette flavor |
| CN113397205A (en) * | 2021-06-15 | 2021-09-17 | 谢同昌 | Preparation method of cigarette containing shaddock active ingredients |
| CN113892677B (en) * | 2021-10-28 | 2022-09-06 | 河南农业大学 | Application method of soybean paste juice in cigar fermentation |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1118000A (en) * | 1994-08-30 | 1996-03-06 | 吴卫清 | Chaxian series high-grade nutrient fermented drink wine |
| CN1162008A (en) * | 1997-01-08 | 1997-10-15 | 朱大恒 | Method for preparation of spice for cigarette |
| CN101103840A (en) * | 2007-08-01 | 2008-01-16 | 陕西省科学院酶工程研究所 | Method for preparing tea flavoring used for cigarette |
-
2008
- 2008-11-11 CN CN2008101601081A patent/CN101731737B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1118000A (en) * | 1994-08-30 | 1996-03-06 | 吴卫清 | Chaxian series high-grade nutrient fermented drink wine |
| CN1162008A (en) * | 1997-01-08 | 1997-10-15 | 朱大恒 | Method for preparation of spice for cigarette |
| CN101103840A (en) * | 2007-08-01 | 2008-01-16 | 陕西省科学院酶工程研究所 | Method for preparing tea flavoring used for cigarette |
Non-Patent Citations (2)
| Title |
|---|
| 于建军等.烟叶发酵研究进展.《河南农业大学学报》.2006,第40卷(第1期),108-111. * |
| 宋鹏,陈五岭.烟草发酵中施加微生物及制剂研究进展.《安徽农业科学》.2008,(第2期),588-600. * |
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| CN101731737A (en) | 2010-06-16 |
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Address after: 230088 No. 606 Huangshan Road, Hefei High-tech Zone, Anhui Province Patentee after: China Tabacco Anhui Industrial Co., Ltd. Address before: 233010 Bengbu Cigarette Factory, 258 Changfeng Road, Yuhui District, Bengbu City, Anhui Province Patentee before: China Tobacco Anhui Industrial Corporation |
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