CN104997157A - Application of flavourzyme for fermenting and upgrading a cigar - Google Patents
Application of flavourzyme for fermenting and upgrading a cigar Download PDFInfo
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- CN104997157A CN104997157A CN201510359699.5A CN201510359699A CN104997157A CN 104997157 A CN104997157 A CN 104997157A CN 201510359699 A CN201510359699 A CN 201510359699A CN 104997157 A CN104997157 A CN 104997157A
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- cigar
- tobacco leaf
- enzyme solutions
- tobacco
- flavor protease
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- 235000019506 cigar Nutrition 0.000 title claims abstract description 83
- 108010007119 flavourzyme Proteins 0.000 title abstract description 5
- 241000208125 Nicotiana Species 0.000 claims abstract description 158
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims abstract description 158
- 102000004190 Enzymes Human genes 0.000 claims abstract description 112
- 108090000790 Enzymes Proteins 0.000 claims abstract description 112
- 239000000243 solution Substances 0.000 claims abstract description 112
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 238000005507 spraying Methods 0.000 claims abstract description 32
- 239000007853 buffer solution Substances 0.000 claims abstract description 11
- 230000000694 effects Effects 0.000 claims abstract description 8
- 108091005804 Peptidases Proteins 0.000 claims description 80
- 239000000796 flavoring agent Substances 0.000 claims description 80
- 235000019634 flavors Nutrition 0.000 claims description 80
- 239000004365 Protease Substances 0.000 claims description 79
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 78
- 235000019419 proteases Nutrition 0.000 claims description 78
- 238000000855 fermentation Methods 0.000 claims description 58
- 230000004151 fermentation Effects 0.000 claims description 58
- XPFJYKARVSSRHE-UHFFFAOYSA-K trisodium;2-hydroxypropane-1,2,3-tricarboxylate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].[Na+].OC(=O)CC(O)(C(O)=O)CC(O)=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O XPFJYKARVSSRHE-UHFFFAOYSA-K 0.000 claims description 6
- 102000035195 Peptidases Human genes 0.000 claims description 2
- 235000019833 protease Nutrition 0.000 claims description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 25
- 238000000034 method Methods 0.000 abstract description 14
- 239000003205 fragrance Substances 0.000 abstract description 13
- 239000000779 smoke Substances 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 4
- 238000002485 combustion reaction Methods 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 101
- 235000019504 cigarettes Nutrition 0.000 description 38
- 244000061458 Solanum melongena Species 0.000 description 29
- 235000002597 Solanum melongena Nutrition 0.000 description 29
- 239000002994 raw material Substances 0.000 description 20
- 230000002255 enzymatic effect Effects 0.000 description 14
- 239000007789 gas Substances 0.000 description 14
- 238000002360 preparation method Methods 0.000 description 13
- 230000001105 regulatory effect Effects 0.000 description 13
- 238000000889 atomisation Methods 0.000 description 12
- 230000003750 conditioning effect Effects 0.000 description 12
- 230000007613 environmental effect Effects 0.000 description 12
- 102000004169 proteins and genes Human genes 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 239000003546 flue gas Substances 0.000 description 9
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 8
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 230000000638 stimulation Effects 0.000 description 4
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 230000000391 smoking effect Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical class C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 2
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 238000001303 quality assessment method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 210000003462 vein Anatomy 0.000 description 2
- 108091005508 Acid proteases Proteins 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241001488334 Hyles Species 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Chemical class C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- 101710099182 S-layer protein Proteins 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 101710183296 Surface layer protein Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- 150000002391 heterocyclic compounds Chemical class 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 150000003233 pyrroles Chemical class 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
Classifications
-
- 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
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/20—Biochemical treatment
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Manufacture Of Tobacco Products (AREA)
Abstract
The invention discloses an application of flavourzyme for fermenting and upgrading a cigar. The process of the application comprises following steps: a. humidifying naturally-aged cigar tobacco until the water content of the cigar tobacco reaches 15-16%, and soaking the petiole of the cigar tobacco into an enzyme solution prepared from the flavourzyme and water or a buffer solution for 10-30 minutes, wherein the flavourzyme activity in the enzyme solution is 1250-1750 U/ml; b. uniformly spraying the enzyme solution on the cigar tobacco, wherein the mass ration of the enzyme solution to the cigar tobacco is 1:8-12; and c. allowing the cigar tobacco to stand for 12-24 hours, adjusting the water content of the cigar tobacco after water balance is achieved, and then fermenting the cigar tobacco. After the cigar tobacco is processed through the process provided by the invention, the bitter taste of the cigar is obviously improved, the fragrance, the smoke component, the taste, the combustion performance and the grayness of the cigar are improved, and the quality of the cigar is improved.
Description
Technical field
The present invention relates to tobacco manufacture field, refer to the application of a kind of flavor protease in cigar fermentation upgrading particularly.
Background technology
Protein is the ultimate constituent of tobacco leaf, its hydrolysate and the product of conversion are further the hyles of many tobacco aroma materials, but protein content high can making produces a kind of protein stink as feather burning when burning and sucking, also the flammability of tobacco leaf can be reduced, and be the precursor of harmful substances from flue gases, comprise Kui Lin, HCN and other nitrogen-containing compounds, have a strong impact on fragrance quality and the security of tobacco leaf.
At present, the method that protein reporter excessive in degraded tobacco leaf is maximum is ferment treatment, and the enzyme used comprises neutral proteinase, acid protease, alkali protease, papain etc., wherein better with neutral proteinase treatment effect.Domesticly utilize enzyme preparation to improve discarded tobacco leaf product Quality Research to be still in the junior stage, most Study and appliance concentrates on flue-cured tobacco field, the application of cigar raw material is studied less.Because cigar tobacco has sugared nitrogen than low, the feature that protein content is high, common Protease Treatment method is also inapplicable, cigar tobacco internal protein cannot be decomposed fully.And present stage nearly all protease to act on tobacco leaf be all directly sprayed by its wiring solution-forming, enzyme in solution enters in tobacco leaf by tobacco leaf surface pore, only can process tobacco leaf surface layer protein and depths cannot be arrived, due to the particularity that cigar tobacco protein content is high, the a large amount of protein of tobacco leaf deep inside cannot resolve into Small molecular, affect fragrance and jealous, aroma quality is deteriorated, excitant increases.
Therefore excess protein in research degraded cigar tobacco, improves it and burns and sucks quality, improves tobacco leaf usability and has great importance.
Summary of the invention
Object of the present invention is exactly the deficiency that will solve above-mentioned background technology, the application of a kind of flavor protease in cigar fermentation upgrading is provided, for cigar tobacco leaf raw material sugar nitrogen than low feature, utilize flavor protease assisted fermentation, protein in degraded tobacco leaf, improves quality of tobacco and use value.
Technical scheme of the present invention is: the application of flavor protease in cigar fermentation upgrading, is characterized in that comprising the steps:
A. through the cigar tobacco of natural alcoholization, humidification to tobacco leaf moisture content is 15-16%, and in the enzyme solutions that flavor protease and water or buffer solution are made into, soak handle 10-30min, described enzyme solutions flavor proteinase activity is 1250-1750U/ml;
B. compare for 1:8-12 with described enzyme solutions and quality of tobacco, tobacco leaf is sprayed and evenly applies enzyme solutions;
C. tobacco leaf leaves standstill 12-24h, regulates tobacco leaf moisture content again after water balance, puts into hot and humid artificial fermentation room.
Preferably, the flavor protease in described step b in every gram of tobacco leaf in corresponding enzyme solutions spraying is 125-175U.
Further, the flavor protease in described step b in every gram of tobacco leaf in corresponding enzyme solutions spraying is 185-200U.
Preferably, the enzyme solutions and the quality of tobacco that use of spraying in described step b is than being 1:10.
Preferably, described buffer solution is the citric acid-sodium citrate buffer solution of pH6.0-7.0.
Preferably, in described step a, the cigar tobacco natural alcoholization time is at least 1 year.
Preferably, tobacco leaf moisture content in described step c, after water balance, is regulated to be 24-26%,
Preferably, in described step c, hot and humid artificial fermentation's room temperature controls at 50-60 DEG C, humidity 65-75%.
Preferably, in described step c, tobacco leaf is placed in hot and humid artificial fermentation indoor at least 14 days.
The present invention according to cigar tobacco leaf raw material sugar nitrogen than low, that protein content is high feature, in conjunction with plant produced actual state, utilize flavor protease enzymatic isolation method to reduce protein content in tobacco leaf in hot and humid artificial fermentation's operation, increase sugar/nitrogen ratio, impel tobacco leaf combustion acid soda balance.Catabolite also can pass through Maillard reaction under certain condition, increases product and inhales taste.
Flavor protease utilizes aspergillus oryzae to ferment, and through the extraction process micro-filtration of advanced person, ultrafiltration concentration, dry technology is refining and obtain, then adds some flavor substances, screens and is re-dubbed flavor protease.The natural safety of flavor protease, has been applied to the hydrolysis of various animal/vegetable protein at present, and later stage local flavor is optimized, and removes bitter taste, improves mouthfeel, produce sapid animals and plants hydrolysis prods, improve the quality of products, reduce costs.
Protein in tobacco leaf not only forms polypeptide fragments from internal break, and the N respectively from peptide chain under the effect of excision enzyme holds or C holds hydrolyzed peptide to be a series of amino acid with flavour.In the modulation of tobacco, industrial processes until in aspiration procedure, the recuding sugars in amino acid and tobacco reacts, and generate the heterocyclic compound of a series of pyrroles, pyrazine and furans, the fragrance of these compositions to cigar tobacco has material impact.
In the present invention, cigar tobacco is first soaked handle in enzyme solutions, from petiole, grow the vein having and lead to everywhere in tobacco leaf, flavor protease enters tobacco leaf inside by solution from tobacco leaf shank, is decomposed by its deep part protein; Tobacco leaf surface sprayed enzyme solutions afterwards, and the enzyme solutions of tobacco leaf surface enters tobacco leaf inside from tobacco leaf outer surface pore, is decomposed by protein through Surface absorption.In the process of two kinds of tobacco leaf enzyme solutions: leaching handle contact range is little, but enzyme solutions can reach tobacco leaf vein depths; Surface sprinkling makes tobacco leaf catalase solution range large, but process is only tobacco leaf top layer cannot arrive depths.Tobacco leaf first carried out leaching handle, spray on surface, the two combines and makes enzyme solutions be that range or the degree of depth all fully absorb, by tobacco leaf internal protein efficient-decomposition by tobacco leaf.
With the tobacco leaf after processing technology process of the present invention, bitter taste improves obviously, and odor characteristic, smoke transportation, taste characteristics score are improved, and quality is improved.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Raw material: flavor protease (Flavourzyme), enzymatic activity 50000U/g, letter (China) Bioisystech Co., Ltd of Novi;
Be divided into upper smoke, middle part cigarette, bottom cigarette respectively to prepare 4 groups by growth site in the natural alcoholization import cigar eggplant core of a year, often group prepares 30kg.
Embodiment 1
The application of flavor protease in cigar fermentation upgrading, step is as described below:
Flavor protease raw material is dissolved in pure water, preparation 10kg enzyme solutions, join enzymatic activity 1750U/ml in enzyme solutions (join enzyme solutions density by pure water density 10
3kg/m
3calculate).
At above-mentioned cigar eggplant core upper smoke vacuum conditioning, humidification to tobacco leaf moisture content is 15%, first in 7kg enzyme solutions, soak handle 30min, again 3kg enzyme solutions (volume is 3000ml) spraying is uniformly applied on 30kg tobacco leaf, namely enzyme solutions atomization quality and quality of tobacco are than being 1:10, and in every gram of tobacco leaf (former cigarette), correspondence is assigned to the flavor protease activity in enzyme solutions spraying is 175U.Leave standstill 24h, after water balance, after regulating tobacco leaf moisture content to 25%, put into fermenting cellar artificial fermentation.Fermenting cellar environmental Kuznets Curves temperature 55 DEG C, humidity 70%, fermentation time 30 days.
Eggplant core upper smoke is usually used as cigar concentration type raw material, and strength is large, stimulation is large, heavy bitter taste.Tobacco leaf is after flavor protease process, and the change of its flue gas style is little, and bitterness obviously alleviates, and assorted gas, excitant, strength alleviate all to some extent.
Embodiment 2
The application of flavor protease in cigar fermentation upgrading, step is as described below:
Flavor protease raw material is dissolved in pure water, preparation 10kg enzyme solutions, join enzymatic activity 1200U/ml in enzyme solutions (join enzyme solutions density by pure water density 10
3kg/m
3calculate).
After above-mentioned cigar eggplant core upper smoke vacuum conditioning, humidification to tobacco leaf moisture content is 16%, first in 6.25kg enzyme solutions, soak handle 30min, again the spraying of 3.75kg enzyme solutions is uniformly applied on 30kg tobacco leaf, namely enzyme solutions atomization quality and quality of tobacco are than being 1:8, and in every gram of tobacco leaf (former cigarette), correspondence is assigned to the flavor protease in enzyme solutions spraying is 150U.Leave standstill 12h, after water balance, after regulating tobacco leaf moisture content to 24%, put into fermenting cellar artificial fermentation.Fermenting cellar environmental Kuznets Curves at temperature 50 C, humidity 65%, fermentation time 30 days.
Eggplant core upper smoke is usually used as cigar concentration type raw material, and strength is large, stimulation is large, heavy bitter taste.Tobacco leaf is after flavor protease process, and the change of its flue gas style is little, and bitterness obviously alleviates, and assorted gas, excitant, strength alleviate all to some extent.
Embodiment 3
The application of flavor protease in cigar fermentation upgrading, step is as described below:
Flavor protease raw material is dissolved in pure water, preparation 10kg enzyme solutions, join enzymatic activity 1500U/ml in enzyme solutions (join enzyme solutions density by pure water density 10
3kg/m
3calculate).
After above-mentioned cigar eggplant core upper smoke vacuum conditioning, humidification to tobacco leaf moisture content is 15%, first in 7.5kg enzyme solutions, soak handle 30min, again the spraying of 2.5kg enzyme solutions is uniformly applied on 30kg tobacco leaf, namely enzyme solutions atomization quality and quality of tobacco are than being 1:12, and in every gram of tobacco leaf (former cigarette), correspondence is assigned to the flavor protease in enzyme solutions spraying is 125U.Leave standstill 18h, after water balance, after regulating tobacco leaf moisture content to 26%, put into fermenting cellar artificial fermentation.Fermenting cellar environmental Kuznets Curves at temperature 60 C, humidity 75%, fermentation time 30 days.
Eggplant core upper smoke is usually used as cigar concentration type raw material, and strength is large, stimulation is large, heavy bitter taste.Tobacco leaf is after flavor protease process, and the change of its flue gas style is little, and bitterness obviously alleviates, and assorted gas, excitant, strength alleviate all to some extent.
Embodiment 4
The application of flavor protease in cigar fermentation upgrading, step is as described below:
Flavor protease raw material is dissolved in pure water, preparation 10kg enzyme solutions, join enzymatic activity 1480U/ml in enzyme solutions (join enzyme solutions density by pure water density 10
3kg/m
3calculate).
After above-mentioned cigar eggplant core upper smoke vacuum conditioning, humidification to tobacco leaf moisture content is 16%, first in 6.25kg enzyme solutions, soak handle 30min, again the spraying of 3.75kg enzyme solutions is uniformly applied on 30kg tobacco leaf, namely enzyme solutions atomization quality and quality of tobacco are than being 1:8, and in every gram of tobacco leaf (former cigarette), correspondence is assigned to the flavor protease in enzyme solutions spraying is 185U.Leave standstill 18h, after water balance, after regulating tobacco leaf moisture content to 26%, put into fermenting cellar artificial fermentation.Fermenting cellar environmental Kuznets Curves at temperature 60 C, humidity 75%, fermentation time 30 days.
Eggplant core upper smoke is usually used as cigar concentration type raw material, and strength is large, stimulation is large, heavy bitter taste.Tobacco leaf is after flavor protease process, and the change of its flue gas style is little, and bitterness obviously alleviates, and assorted gas, excitant, strength alleviate all to some extent.
Embodiment 5
The application of flavor protease in cigar fermentation upgrading, step is as described below:
Flavor protease raw material is dissolved in pure water, preparation 10kg enzyme solutions, join enzymatic activity 1500U/ml in enzyme solutions (join enzyme solutions density by pure water density 10
3kg/m
3calculate).
In the middle part of above-mentioned cigar eggplant core after cigarette vacuum conditioning, humidification to tobacco leaf moisture content is 15%, first in 7kg enzyme solutions, soak handle 20min, again the spraying of 3kg enzyme solutions is uniformly applied on 30kg tobacco leaf, namely enzyme solutions atomization quality and quality of tobacco are than being 1:10, and in every gram of tobacco leaf (former cigarette), correspondence is assigned to the flavor protease in enzyme solutions spraying is 150U.Leave standstill 24h, after water balance, after regulating tobacco leaf moisture content to 25%, put into fermenting cellar artificial fermentation.Fermenting cellar environmental Kuznets Curves temperature 55 DEG C, humidity 70%, fermentation time 25 days.
In the middle part of eggplant core, cigarette is usually used as the main source of a cigar fragrance.Tobacco leaf after flavor protease ferment treatment, the change of its flue gas style is little, and bitterness obviously alleviates, and fragrance enriches degree significantly to be strengthened, and assorted gas, excitant, strength alleviate all to some extent, and its use value promotes greatly.
Embodiment 6
The application of flavor protease in cigar fermentation upgrading, step is as described below:
Flavor protease raw material is dissolved in pure water, preparation 10kg enzyme solutions, join enzymatic activity 1280U/ml in enzyme solutions (join enzyme solutions density by pure water density 10
3kg/m
3calculate).
In the middle part of above-mentioned cigar eggplant core after cigarette vacuum conditioning, humidification to tobacco leaf moisture content is 16%, first in 6.25kg enzyme solutions, soak handle 20min, again the spraying of 3.75kg enzyme solutions is uniformly applied on 30kg tobacco leaf, namely enzyme solutions atomization quality and quality of tobacco are than being 1:8, and in every gram of tobacco leaf (former cigarette), correspondence is assigned to the flavor protease in enzyme solutions spraying is 160U.Leave standstill 12h, after water balance, after regulating tobacco leaf moisture content to 24%, put into fermenting cellar artificial fermentation.Fermenting cellar environmental Kuznets Curves at temperature 50 C, humidity 65%, fermentation time 25 days.
In the middle part of eggplant core, cigarette is usually used as the main source of a cigar fragrance.Tobacco leaf after flavor protease ferment treatment, the change of its flue gas style is little, and bitterness obviously alleviates, and fragrance enriches degree significantly to be strengthened, and assorted gas, excitant, strength alleviate all to some extent, and its use value promotes greatly.
Embodiment 7
The application of flavor protease in cigar fermentation upgrading, step is as described below:
Flavor protease raw material is dissolved in pure water, preparation 10kg enzyme solutions, join enzymatic activity 1680U/ml in enzyme solutions (join enzyme solutions density by pure water density 10
3kg/m
3calculate).
In the middle part of above-mentioned cigar eggplant core after cigarette vacuum conditioning, humidification to tobacco leaf moisture content is 15%, first in 7.5kg enzyme solutions, soak handle 20min, again the spraying of 2.5kg enzyme solutions is uniformly applied on 30kg tobacco leaf, namely enzyme solutions atomization quality and quality of tobacco are than being 1:12, and in every gram of tobacco leaf (former cigarette), correspondence is assigned to the flavor protease in enzyme solutions spraying is 140U.Leave standstill 20h, after water balance, after regulating tobacco leaf moisture content to 26%, put into fermenting cellar artificial fermentation.Fermenting cellar environmental Kuznets Curves at temperature 60 C, humidity 75%, fermentation time 25 days.
In the middle part of eggplant core, cigarette is usually used as the main source of a cigar fragrance.Tobacco leaf after flavor protease ferment treatment, the change of its flue gas style is little, and bitterness obviously alleviates, and fragrance enriches degree significantly to be strengthened, and assorted gas, excitant, strength alleviate all to some extent, and its use value promotes greatly.
Embodiment 8
The application of flavor protease in cigar fermentation upgrading, step is as described below:
Flavor protease raw material is dissolved in pure water, preparation 10kg enzyme solutions, join enzymatic activity 1710U/ml in enzyme solutions (join enzyme solutions density by pure water density 10
3kg/m
3calculate).
In the middle part of above-mentioned cigar eggplant core after cigarette vacuum conditioning, humidification to tobacco leaf moisture content is 16%, first in 6.67kg enzyme solutions, soak handle 20min, again the spraying of 3.33kg enzyme solutions is uniformly applied on 30kg tobacco leaf, namely enzyme solutions atomization quality and quality of tobacco are than being 1:9, and in every gram of tobacco leaf (former cigarette), correspondence is assigned to the flavor protease in enzyme solutions spraying is 190U.Leave standstill 20h, after water balance, after regulating tobacco leaf moisture content to 26%, put into fermenting cellar artificial fermentation.Fermenting cellar environmental Kuznets Curves at temperature 60 C, humidity 75%, fermentation time 25 days.
In the middle part of eggplant core, cigarette is usually used as the main source of a cigar fragrance.Tobacco leaf after flavor protease ferment treatment, the change of its flue gas style is little, and bitterness obviously alleviates, and fragrance enriches degree significantly to be strengthened, and assorted gas, excitant, strength alleviate all to some extent, and its use value promotes greatly.
Embodiment 9
The application of flavor protease in cigar fermentation upgrading, step is as described below:
Flavor protease raw material is dissolved in the citric acid-sodium citrate buffer solution of pH6.0, preparation 10kg enzyme solutions, join enzymatic activity 1250U/ml in enzyme solutions (join enzyme solutions density by 10
3kg/m
3calculate).
After the cigarette vacuum conditioning of above-mentioned cigar eggplant core bottom, humidification to tobacco leaf moisture content is 15.5%, first in 7kg enzyme solutions, soak handle 10min, again the spraying of 3kg enzyme solutions is uniformly applied on 30kg tobacco leaf, namely enzyme solutions atomization quality and quality of tobacco are than being 1:10, and in every gram of tobacco leaf (former cigarette), correspondence is assigned to the flavor protease in enzyme solutions spraying is 125U.Leave standstill 24h, after water balance, after regulating tobacco leaf moisture content to 25%, put into fermenting cellar artificial fermentation.Fermenting cellar environmental Kuznets Curves temperature 53 DEG C, humidity 68%, fermentation time 14 days.
Eggplant core bottom cigarette, mainly as cigar inserts, its bitterness, assorted gas, stimulates comparatively eggplant core top, middle part cigarette lighter.Tobacco leaf is after flavor protease ferment treatment, and original slightly bitter taste almost disappears, and other aesthetic qualities change obviously little.
Embodiment 10
The application of flavor protease in cigar fermentation upgrading, step is as described below:
Flavor protease raw material is dissolved in the citric acid-sodium citrate buffer solution of pH7.0, preparation 10kg enzyme solutions, join enzymatic activity 1530U/ml in enzyme solutions (wherein join enzyme solutions density by 10
3kg/m
3calculate).
After the cigarette vacuum conditioning of above-mentioned cigar eggplant core bottom, humidification to tobacco leaf moisture content is 16%, first in 6.67kg enzyme solutions, soak handle 10min, again the spraying of 3.33kg enzyme solutions is uniformly applied on 30kg tobacco leaf, namely enzyme solutions atomization quality and quality of tobacco are than being 1:9, and in every gram of tobacco leaf (former cigarette), correspondence is assigned to the flavor protease in enzyme solutions spraying is 170U.Leave standstill 12h, after water balance, after regulating tobacco leaf moisture content to 24%, put into fermenting cellar artificial fermentation.Fermenting cellar environmental Kuznets Curves temperature 58 DEG C, humidity 73%, fermentation time 14 days.
Eggplant core bottom cigarette, mainly as cigar inserts, its bitterness, assorted gas, stimulates comparatively eggplant core top, middle part cigarette lighter.Tobacco leaf is after flavor protease ferment treatment, and original slightly bitter taste almost disappears, and other aesthetic qualities change obviously little.
Embodiment 11
The application of flavor protease in cigar fermentation upgrading, step is as described below:
Flavor protease raw material is dissolved in the citric acid-sodium citrate buffer solution of pH6.5, preparation 10kg enzyme solutions, join enzymatic activity 1430U/ml in enzyme solutions (join enzyme solutions density by 10
3kg/m
3calculate).
After the cigarette vacuum conditioning of above-mentioned cigar eggplant core bottom, humidification to tobacco leaf moisture content is 15%, first in 7.27kg enzyme solutions, soak handle 10min, again the spraying of 2.73kg enzyme solutions is uniformly applied on 30kg tobacco leaf, namely enzyme solutions atomization quality and quality of tobacco are than being 1:11, and in every gram of tobacco leaf (former cigarette), correspondence is assigned to the flavor protease in enzyme solutions spraying is 130U.Leave standstill 22h, after water balance, after regulating tobacco leaf moisture content to 26%, put into fermenting cellar artificial fermentation.Fermenting cellar environmental Kuznets Curves temperature 55 DEG C, humidity 70%, fermentation time 14 days.
Eggplant core bottom cigarette, mainly as cigar inserts, its bitterness, assorted gas, stimulates comparatively eggplant core top, middle part cigarette lighter.Tobacco leaf is after flavor protease ferment treatment, and original slightly bitter taste almost disappears, and other aesthetic qualities change obviously little.
Embodiment 12
The application of flavor protease in cigar fermentation upgrading, step is as described below:
Flavor protease raw material is dissolved in the citric acid-sodium citrate buffer solution of pH6.5, preparation 10kg enzyme solutions, join enzymatic activity 1700U/ml in enzyme solutions (join enzyme solutions density by 10
3kg/m
3calculate).
After the cigarette vacuum conditioning of above-mentioned cigar eggplant core bottom, humidification to tobacco leaf moisture content is 16%, first in 6.47kg enzyme solutions, soak handle 10min, again the spraying of 3.53kg enzyme solutions is uniformly applied on 30kg tobacco leaf, namely enzyme solutions atomization quality and quality of tobacco are than being 1:8.5, and in every gram of tobacco leaf (former cigarette), correspondence is assigned to the flavor protease in enzyme solutions spraying is 200U.Leave standstill 22h, after water balance, after regulating tobacco leaf moisture content to 26%, put into fermenting cellar artificial fermentation.Fermenting cellar environmental Kuznets Curves temperature 55 DEG C, humidity 70%, fermentation time 14 days.
Eggplant core bottom cigarette, mainly as cigar inserts, its bitterness, assorted gas, stimulates comparatively eggplant core top, middle part cigarette lighter.Tobacco leaf is after flavor protease ferment treatment, and original slightly bitter taste almost disappears, and other aesthetic qualities change obviously little.
Tobacco leaf after fermentation in embodiment 1-12 is made single-tobacco-typed cigarette, and smoke panel test, sensory evaluating smoking group 9 members, averaged by smoking result, smoking result is as shown in following table 1 and table 2
Table 1 cigar tobacco sensory quality assessment table I
As can be seen from Table 1, embodiment 1-8 middle and upper part cigarette and the change of middle part cigarette style degree little, concentration and strength alleviate to some extent, and cigar tobacco quality scale all has lifting, embodiment 9-12 middle and lower part cigarette strength and concentration substantially unchanged, quality scale promotes to some extent; As can be seen from Table 2, in embodiment 1-12, fragrance enriches degree enhancing, and sweet taste increases, and tobacco leaf bitterness alleviates all to some extent, and assorted gas, excitant alleviate all to some extent.Therefore, cigar tobacco through flavor protease solution-treated of the present invention reduces protein content, increase sugar/nitrogen ratio, increase product and inhale taste, and while this perfume (or spice) of reservation, improve the front cigar tobacco bitter taste of processing process, assorted gas is heavy, excitant is strong, strength is large and the uncomfortable shortcoming of pleasant impression, promotes cigar tobacco interior quality.
Table 2 cigar tobacco sensory quality assessment table II
Claims (9)
1. the application of flavor protease in cigar fermentation upgrading, is characterized in that comprising the steps:
A. through the cigar tobacco of natural alcoholization, humidification to tobacco leaf moisture content is 15-16%, and in the enzyme solutions that flavor protease and water or buffer solution are made into, soak handle 10-30min, described enzyme solutions flavor proteinase activity is 1250-1750U/ml;
B. on tobacco leaf, spraying evenly applies described enzyme solutions, and described enzyme solutions and quality of tobacco are than being 1:8-12;
C. tobacco leaf leaves standstill 12-24h, regulates tobacco leaf moisture content, ferment after water balance.
2. the application of flavor protease as claimed in claim 1 in cigar fermentation upgrading, is characterized in that, the flavor protease activity in described step b in every gram of tobacco leaf in corresponding enzyme solutions spraying is 125-175U.
3. the application of flavor protease as claimed in claim 1 in cigar fermentation upgrading, is characterized in that, the flavor protease activity in described step b in every gram of tobacco leaf in corresponding enzyme solutions spraying is 185-200U.
4. the application of flavor protease as claimed in claim 1 in cigar fermentation upgrading, is characterized in that, the enzyme solutions that uses and the quality of tobacco of spraying in described step b is than being 1:10.
5. the application of flavor protease as claimed in claim 1 in cigar fermentation upgrading, it is characterized in that, described buffer solution is the citric acid-sodium citrate buffer solution of pH6.0-7.0.
6. the application of flavor protease as claimed in claim 1 in cigar fermentation upgrading, it is characterized in that, in described step a, the cigar tobacco natural alcoholization time is at least 1 year.
7. the application of flavor protease as claimed in claim 1 in cigar fermentation upgrading, is characterized in that, regulate tobacco leaf moisture content to be 24-26% in described step c after water balance.
8. the application of flavor protease as claimed in claim 1 in cigar fermentation upgrading, it is characterized in that, in described step c, tobacco leaf is placed in hot and humid artificial fermentation room to ferment, hot and humid artificial fermentation's room temperature controls at 50-60 DEG C, humidity 65-75%.
9. the application of flavor protease as claimed in claim 8 in cigar fermentation upgrading, it is characterized in that, in described step c, tobacco leaf is placed in hot and humid artificial fermentation indoor at least 14 days.
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| CN106978258A (en) * | 2017-05-24 | 2017-07-25 | 湖北中烟工业有限责任公司 | Enzymatic flavouring improves the preparation method and application of the FLOS CHRYSANTHEMI ALBA from Haizhou of China volatile oil of flavouring essence quality |
| CN109554306A (en) * | 2018-11-14 | 2019-04-02 | 河南中烟工业有限责任公司 | A kind of compound preparation of the protease with protein degradation bacterium and its application in cigar |
| CN109554306B (en) * | 2018-11-14 | 2022-04-19 | 河南中烟工业有限责任公司 | Compound preparation of protease and protein degrading bacteria and application of compound preparation in cigars |
| CN110833206A (en) * | 2019-11-18 | 2020-02-25 | 四川中烟工业有限责任公司 | Tobacco leaf processing method for cigar |
| CN110833205A (en) * | 2019-11-18 | 2020-02-25 | 四川中烟工业有限责任公司 | Three-stage temperature-changing fermentation method for improving taste of leaf type cigars |
| CN110833205B (en) * | 2019-11-18 | 2021-08-31 | 四川中烟工业有限责任公司 | Three-stage temperature-changing fermentation method for improving taste of leaf type cigars |
| CN113892666A (en) * | 2021-10-26 | 2022-01-07 | 四川中烟工业有限责任公司 | Enzymolysis quality-improving treatment method for cigar core tobacco leaves |
| CN113892666B (en) * | 2021-10-26 | 2022-07-26 | 四川中烟工业有限责任公司 | Enzymolysis quality-improving treatment method for cigar core tobacco leaves |
| CN114403496A (en) * | 2022-01-25 | 2022-04-29 | 湖北省烟草科学研究院 | Synergist for improving combustibility and ash gray level of fermented cigar tobacco leaves and application method thereof |
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Application publication date: 20151028 |