CN105029684A - Method for preparing cigar tobacco leaves by virtue of compound amino acid fermentation - Google Patents
Method for preparing cigar tobacco leaves by virtue of compound amino acid fermentation Download PDFInfo
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- 241000208125 Nicotiana Species 0.000 title claims abstract description 185
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- -1 compound amino acid Chemical class 0.000 title claims abstract description 74
- 238000000034 method Methods 0.000 title claims abstract description 47
- 238000000855 fermentation Methods 0.000 title claims abstract description 40
- 230000004151 fermentation Effects 0.000 title claims abstract description 40
- 235000001014 amino acid Nutrition 0.000 claims description 122
- 150000001413 amino acids Chemical class 0.000 claims description 56
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 50
- 239000007864 aqueous solution Substances 0.000 claims description 28
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 25
- 239000004471 Glycine Substances 0.000 claims description 25
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 25
- 235000004279 alanine Nutrition 0.000 claims description 25
- 235000013922 glutamic acid Nutrition 0.000 claims description 25
- 239000004220 glutamic acid Substances 0.000 claims description 25
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 230000008569 process Effects 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 9
- 239000008367 deionised water Substances 0.000 claims description 6
- 229910021641 deionized water Inorganic materials 0.000 claims description 6
- 235000019658 bitter taste Nutrition 0.000 abstract description 18
- 239000002994 raw material Substances 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 235000019504 cigarettes Nutrition 0.000 description 34
- 239000000779 smoke Substances 0.000 description 20
- 244000061458 Solanum melongena Species 0.000 description 18
- 235000002597 Solanum melongena Nutrition 0.000 description 18
- 239000003205 fragrance Substances 0.000 description 15
- 239000007789 gas Substances 0.000 description 12
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 11
- 239000003546 flue gas Substances 0.000 description 11
- 235000019640 taste Nutrition 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 7
- 230000008859 change Effects 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 5
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- 238000011160 research Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 238000002386 leaching Methods 0.000 description 3
- 230000000638 stimulation Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
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- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 210000003462 vein Anatomy 0.000 description 2
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- OWIKHYCFFJSOEH-UHFFFAOYSA-N Isocyanic acid Chemical compound N=C=O OWIKHYCFFJSOEH-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000007621 cluster analysis Methods 0.000 description 1
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- 235000013355 food flavoring agent Nutrition 0.000 description 1
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- 230000008676 import Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 150000004880 oxines Chemical class 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000000513 principal component analysis Methods 0.000 description 1
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- 150000003222 pyridines Chemical class 0.000 description 1
- 150000003233 pyrroles Chemical class 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 235000019505 tobacco product Nutrition 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
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Abstract
The invention discloses a method for preparing cigar tobacco leaves by virtue of compound amino acid fermentation. The method comprises the following steps: immersing the leaf stalk ends of moisture-regained tobacco leaves into an aqueous compound amino acid solution for 10-30 minutes, and then spraying the aqueous compound amino acid solution onto the tobacco leaves in the weight ratio of 1: (5-15) to obtain the tobacco leaves containing the compound amino acid; standing to keep moisture balance in the tobacco leaves and then regulating the moisture content in the tobacco leaves to the range of 25+/-1%; next, fermenting under the conditions of a temperature ranging from 47 to 53 DEG C and the humidity of 65-75% for 10-60 days, thereby obtaining the cigar tobacco leaves. According to the method, the cigar tobacco leaves are taken as the object of study, and the compound amino acid is utilized to assist fermentation at the artificial fermentation stage in combination with the practical situation of cigar production, and therefore, the aroma of the tobacco leaf raw material is enriched, the bitter taste, stimulus and offensive odor of the tobacco leaves are reduced and the quality and use value of the tobacco leaves are increased.
Description
Technical field
The present invention relates to cigar manufacture field, refer to that a kind of compound amino acid fermentation that utilizes is for the method for cigar tobacco particularly.
Background technology
Tobacco as a kind of special consumer goods, suck style be its can the principal element that accepts by consumer.In recent years for making the cigar product that compatriots suck, " Chinese style cigar " product style meets the tendency, the style and features of its uniqueness also gradually accept by consumer.
Chinese style cigar is exactly the domestic cigar having peculiar fragrance style and taste profile, be applicable to China's consumer demand.Be different from American-European cigar type, Chinese style cigar is for primary raw material with the tobacco leaf of the peculiar taste of the special geographic climate plantation of China, use Chinese tradition cigar technology, according to Consumption of China demand, take into account soft aroma that cigar major consuming areas, world consumer demand develops and fine and smooth, smoke alcohol and, comfortable taste, many specifications, there is the characteristic cigar product of independent core technology.
Current Chinese main Hainan of cigar tobacco leaf raw material (Cuba's kind) cigar, Laifeng County's (Indonesia Besuki kind) cigar and region are suncured tabacco, and its material quality all has defect in various degree compared with import cigar tobacco.Medium-to-high grade complete manual cigar on market, is usually particular about " pure natural ", does not add essence and flavoring agent, therefore be difficult to improve product quality by the normal perfuming means of tobacco industry.
Cigar tobacco leaf raw material heavy bitter taste, the feature that the assorted gas of stimulation is large, can produce heavier pungent, pained sensation when burning and sucking, compatriots take out uncomfortable, affect the sales volume of cigar.Application number be 200710138919.7 Chinese invention patent disclose one and utilize Chinese herbal medicine to reduce cigarette smoke irritating method, each Chinese medical concrete directly adds in pipe tobacco by the method, and cigarette becomes cigarette.But Chinese medical concrete directly dilutes and adds pipe tobacco in the method, short and medicinal extract only rests on pipe tobacco top layer with pipe tobacco incorporation time, Chinese medicine fragrance and flue gas cannot profound combine, and burning afterwards Chinese medicine fragrance mixes uneven with flue gas.And there is sugared nitrogen than low due to cigar tobacco, the feature that protein content is high, cigar tobacco internal protein can make to produce a kind of protein stink as feather burning when burning and sucking, also the flammability of tobacco leaf can be reduced, the carbohydrate of starch form, starch can produce when burning and sucking and be charred smell on the one hand, on the other hand, affect the flammability of cigarette, harmful effect is produced to flue gas.This characteristic can cause causing bad impact when perfuming burns and sucks to the fragrance added, and affects the performance of fragrance, causes perfuming effect to decline.
Summary of the invention
Technical problem to be solved by this invention is just to provide a kind of compound amino acid fermentation that utilizes for the method for cigar tobacco, the cigar tobacco that the method prepares overcomes existing eggplant cigarette raw tobacco material heavy bitter taste, stimulates the feature that assorted gas is large, also heavier pungent, pained sensation can not be produced when it burns and sucks, compound compatriots tobacco habit, thus the harmful effect eliminating product sales volume.
For achieving the above object, a kind of compound amino acid fermentation that utilizes provided by the invention, for the method for cigar tobacco, comprises the following steps:
1) under field conditions (factors), the former tobacco leaf of alcoholization cigar, and under vacuum moisture regain process is carried out to former tobacco leaf;
2) take the alanine of the histidine of 40 ~ 50 parts, the glycine of 10 ~ 20 parts, the glutamic acid of 10 ~ 20 parts and 4.0 ~ 6.0 parts by ratio of weight and the number of copies respectively, mix, obtain compound amino acid, for subsequent use;
3) by step 2) compound amino acid that obtains is soluble in water, and mixed, obtained complex amino acid aqueous solution;
4) by step 1) the tobacco leaf petiole end of moisture regain process is placed in complex amino acid aqueous solution and soaks handle 10 ~ 30min, then complex amino acid aqueous solution be sprayed on tobacco leaf by weight 1 ︰ 5 ~ 15, obtain the tobacco leaf containing compound amino acid; Leave standstill and make water balance in tobacco leaf, then regulate moisture content to 25 ± 1% of tobacco leaf;
5) by moisture content be 25 ± 1% tobacco leaf be placed in that temperature is 47 ~ 53 DEG C, humidity be 65 ~ 75% condition bottom fermentation 10 ~ 60 days; Obtain cigar tobacco.
Further, described step 2) in, compound amino acid is counted by weight and is made up of the alanine of the histidine of 43 ~ 47 parts, the glycine of 14 ~ 16 parts, the glutamic acid of 14 ~ 16 parts and 4.5 ~ 5.5 parts.
Again further, described step 2) in, complex amino acid aqueous solution is counted by weight and is made up of the alanine of the histidine of 45 parts, the glycine of 15 parts, the glutamic acid of 15 parts and 5 parts.
Again further, described step 3) in, water is deionized water or pure water.
Again further, described step 4) in, detect the content of each component amino acid in tobacco leaf, and make per kilogram contain in the tobacco leaf of compound amino acid, the histidine containing 4.0 ~ 5.7g, the glycine of 1.0 ~ 2.0g, the glutamic acid of 1.0 ~ 2.0g and the alanine of 0.40 ~ 0.60g.
Again further, the weight ratio of complex amino acid aqueous solution and tobacco is 1 ︰ 10.
Again further, described step 4) in, per kilogram contains in the tobacco leaf of compound amino acid, the histidine containing 4.3 ~ 4.7g, the glycine of 1.4 ~ 1.6g, the glutamic acid of 1.4 ~ 1.6g and the alanine of 0.45 ~ 0.55g.
Again further, described step 4) in, per kilogram contains in the tobacco leaf of compound amino acid, the histidine containing 4.5g, the glycine of 1.5g, 1.5g glutamic acid and 0.50g alanine.
Again further, described step 4) in, the time left standstill is 12 ~ 24h.
Theoretical foundation of the present invention
Amino acid is that the class important substance in tobacco has significant contribution in tobacco incense flavor quality, is the raw material of synthetic protein and nicotine.And in imparting cigarette product fragrance, there is double action, on the one hand, amino acid burning can have an impact the nitrogen-containing compound of flue gas mass as ammonia; On the other hand, flue-cured tobacco is in modulation, between alcoholization and yeast phase, free amino acid and reduced sugar occur the nitrogen-containing heterocycle compound such as pyrans, pyrroles, pyrazine, pyridines that non-enzymatic browning slowly generates multiple aldoketones and have roasting fragrance wherein some amino acid be the precursor of phenmethylol, benzyl carbinol as phenylalanine, perfume compound can be become by decompose themselves under suitable condition.
Amino acid and the jealous relation of tobacco incense are very close, and appropriate amino acid contributes to strength when improving cigarette smoking, and flue gas is enriched, excessive, can cause the appearance of excitant and bitter taste.After having the research about different cultivars burley tobaccos flavor and taste and free amino acid to show burley tobaccos airing to 21 day, its free aminoacid content is in 1.5 ~ 2.4% scopes, then belong to high-quality burley tobaccos.Current tobacco correlative study all shows that total free amino acid and rich, perfume quantity, property, concentration and the score of smokeing panel test of being continuous are in significantly or extremely significantly positive correlation, illustrate that the raising of free amino acid contributes to the increase of perfume quantity, the lifting that flue gas is rich, be conducive to the raising of flue gas suction quality, but Individual amino acids and multiple organoleptic indicator are negative correlation, as valine, with the increase of its content, rich, sophistication, sugariness, conglobation property, property, pleasant impression and the total score of smokeing panel test of being continuous of tobacco leaf reduce, and suction quality declines.The principal component analysis of cigarette shreds Free Amino Acids and cluster analysis, can be used for different comparison and classification of inhaling taste cigarette, various amino acid whose content distribution features can reflect the characteristic of different brands cigarette, to the evaluation of cigarette excitant and richness, there is reference value, but Study and appliance is less in cigar.Current achievement in research all illustrates, suitably improves the free aminoacid content in tobacco leaf, can improve the suction quality of tobacco product, improve flavor and taste.
Exogenous amino acid one side inherently taste substance and fragrance matter, obtains the product special flavour of expectation on the other hand by participating in Maillard reaction.Thermal response between amine, amino acid, protein and sugar, aldehyde, ketone is referred to as Maillard reaction, is called for short carbonyl ammonia react.Maillard reaction be form tobacco characteristic chicken flavor main by way of one of, tobacco in modulation, ageing, process and burn and suck in process, all along with non enzymatic browning reacton in various degree, produce many flavor components.At present, many cigar mills, while meticulously allocating cigarette composition, are more devoted to the research of additional fumet, and to make up the defect of falling the burnt cigarette insufficient fragrance caused, and the application of Maillard reaction in cigarette flavouring gains great popularity.Internal authority mechanism assert that the essence prepared by Maillard reaction is " natural ", and is widely adopted in novel flavouring essence for tobacco.
Leaching handle is immersed in the water by tobacco leaf pommel, and tobacco leaf is vertically placed, and water flows to tobacco leaf offshoot by petiole, enters tobacco leaf inside.Cigar tobacco first soaks handle in the solution, and from petiole, grow the vein having and lead to everywhere in tobacco leaf, solution enters tobacco leaf inside from tobacco leaf shank, enters its depths and reacts; Tobacco leaf surface spray solution afterwards, the solution of tobacco leaf surface enters tobacco leaf inside from tobacco leaf outer surface pore, will react through Surface absorption.In two kinds of tobacco leaf solution-treated: leaching handle contact range is little, but solution can reach tobacco leaf vein depths; It is large that surface sprinkling makes tobacco leaf contact solution range, 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 solution be that range or the degree of depth all fully absorb by tobacco leaf.
The present invention take cigar tobacco as research object, producing actual, by utilizing built amino-acid assisted fermentation the stage artificial fermentation, enriching raw tobacco material fragrance in conjunction with cigar, reduces tobacco leaf bitter taste, stimulation, assorted gas, improves quality of tobacco and use value.
Beneficial effect of the present invention is:
1) the present invention take cigar tobacco as research object, producing actual, by utilizing built amino-acid assisted fermentation the stage artificial fermentation, enriching raw tobacco material fragrance in conjunction with cigar, reduces tobacco leaf bitter taste, stimulation, assorted gas, improves quality of tobacco and use value.
2) preparation method of the present invention utilizes built amino-acid suitably to improve free aminoacid content in tobacco leaf in hot and humid artificial fermentation's operation, improve suction quality, the flavor and taste of product, that effectively improves tobacco leaf burns and sucks quality, improves the use value of tobacco leaf.
3) tobacco leaf after processing technology process of the present invention, bitter taste improves obviously, and odor characteristic, smoke transportation, taste characteristics, flammability and grey score are improved, and quality is improved.
Detailed description of the invention
In order to explain the present invention better, illustrate main contents of the present invention further below in conjunction with specific embodiment, but content of the present invention is not only confined to following examples.
Embodiment 1
Utilize compound amino acid fermentation for the method for cigar tobacco, comprise the following steps:
1) the cigar eggplant core upper smoke of 5kg is refined 1 year under field conditions (factors), then under vacuum moisture regain process is carried out to upper smoke;
2) take respectively by ratio of weight and the number of copies the histidine of 46g part, 16g glycine, the glutamic acid of 16g and the alanine of 5.5g, mix, obtain compound amino acid, for subsequent use;
3) by step 2) compound amino acid that obtains is dissolved in the deionized water of 1kg, and mixed, obtained complex amino acid aqueous solution;
4) by step 1) the tobacco leaf petiole end of moisture regain process is placed in complex amino acid aqueous solution and soaks handle 30min, then complex amino acid aqueous solution be sprayed on tobacco leaf by weight 1 ︰ 10, obtain the tobacco leaf containing compound amino acid; Detect the content of each component amino acid in tobacco leaf, and make per kilogram contain in the tobacco leaf of compound amino acid, the histidine containing 4.6g, the glycine of 1.6g, the glutamic acid of 1.6g and the alanine of 0.55g; Standing 24h makes water balance in tobacco leaf, then regulates the moisture content to 25% of tobacco leaf;
5) by moisture content be 25% tobacco leaf be placed in that temperature is 50 DEG C, humidity is in the fermenting cellar of 70%, ferment 30 days; Obtain cigar tobacco 1.
The usual protein content of cigar eggplant core upper smoke is high, strength large, heavy bitter taste.The cigar tobacco 1 that tobacco leaf obtains through compound amino acid fermentation process, 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
Utilize compound amino acid fermentation for the method for cigar tobacco, comprise the following steps:
1) cigarette in the middle part of the cigar eggplant core of 5kg is refined 1 year under field conditions (factors), then under vacuum moisture regain process is carried out to upper smoke;
2) take respectively by ratio of weight and the number of copies the histidine of 45g part, 15g glycine, the glutamic acid of 15g and the alanine of 5.0g, mix, obtain compound amino acid, for subsequent use;
3) by step 2) compound amino acid that obtains is dissolved in the pure water of 1kg, and mixed, obtained complex amino acid aqueous solution;
4) by step 1) the tobacco leaf petiole end of moisture regain process is placed in complex amino acid aqueous solution and soaks handle 20min, then complex amino acid aqueous solution be sprayed on tobacco leaf by weight 1 ︰ 10, obtain the tobacco leaf containing compound amino acid; Detect the content of each component amino acid in tobacco leaf, and make per kilogram contain in the tobacco leaf of compound amino acid, the histidine containing 4.5g, the glycine of 1.5g, the glutamic acid of 1.5g and the alanine of 0.50g; Standing 24h makes water balance in tobacco leaf, then regulates the moisture content to 26% of tobacco leaf;
5) by moisture content be 26% tobacco leaf be placed in that temperature is 50 DEG C, humidity is in the fermenting cellar of 70%, ferment 25 days; Obtain cigar tobacco 2.
In the middle part of cigar eggplant core, cigarette is usually used as the main source of a cigar fragrance.The cigar tobacco 2 obtained after compound amino acid fermentation process, 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 3
Utilize compound amino acid fermentation for the method for cigar tobacco, comprise the following steps:
1) the cigar eggplant core bottom cigarette of 5kg is refined 1 year under field conditions (factors), then under vacuum moisture regain process is carried out to upper smoke;
2) take respectively by ratio of weight and the number of copies the histidine of 43g part, 14g glycine, the glutamic acid of 14g and the alanine of 4.5g, mix, obtain compound amino acid, for subsequent use;
3) by step 2) compound amino acid that obtains is dissolved in the deionized water of 1kg, and mixed, obtained complex amino acid aqueous solution;
4) by step 1) the tobacco leaf petiole end of moisture regain process is placed in complex amino acid aqueous solution and soaks handle 10min, then complex amino acid aqueous solution be sprayed on tobacco leaf by weight 1 ︰ 10, obtain the tobacco leaf containing compound amino acid; Detect the content of each component amino acid in tobacco leaf, and make per kilogram contain in the tobacco leaf of compound amino acid, the histidine containing 4.3g, the glycine of 1.4g, the glutamic acid of 1.4g and the alanine of 0.45g; Standing 24h makes water balance in tobacco leaf, then regulates the moisture content to 24% of tobacco leaf;
5) by moisture content be 24% tobacco leaf be placed in that temperature is 50 DEG C, humidity is in the fermenting cellar of 70%, ferment 14 days; Obtain cigar tobacco 3.
Cigar eggplant core bottom cigarette, mainly as cigar inserts, its bitterness, assorted gas, stimulates comparatively eggplant core top, middle part cigarette lighter.The cigar tobacco 3 that tobacco leaf obtains through compound amino acid fermentation process, its original slightly bitter taste almost disappears, and other aesthetic qualities change obviously little.
Embodiment 4
Utilize compound amino acid fermentation for the method for cigar tobacco, comprise the following steps:
1) the cigar eggplant core upper smoke of 5kg is refined 1 year under field conditions (factors), then under vacuum moisture regain process is carried out to upper smoke;
2) take respectively by ratio of weight and the number of copies the histidine of 40g part, 20g glycine, the glutamic acid of 10g and the alanine of 4.0g, mix, obtain compound amino acid, for subsequent use;
3) by step 2) compound amino acid that obtains is dissolved in deionized water, and mixed, obtained complex amino acid aqueous solution;
4) by step 1) the tobacco leaf petiole end of moisture regain process is placed in complex amino acid aqueous solution and soaks handle 10min, then complex amino acid aqueous solution be sprayed on tobacco leaf by weight 1 ︰ 15, obtain the tobacco leaf containing compound amino acid; Detect the content of each component amino acid in tobacco leaf, and make per kilogram contain in the tobacco leaf of compound amino acid, the histidine containing 4.0g, the glycine of 2.0g, the glutamic acid of 1.0g and the alanine of 0.40g; Standing 24h makes water balance in tobacco leaf, then regulates the moisture content to 25% of tobacco leaf;
5) by moisture content be 25% tobacco leaf be placed in that temperature is 47 DEG C, humidity is in the fermenting cellar of 75%, ferment 60 days; Obtain cigar tobacco 4.
The usual protein content of cigar eggplant core upper smoke is high, strength large, heavy bitter taste.The cigar tobacco 4 that tobacco leaf obtains through compound amino acid fermentation process, 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
Utilize compound amino acid fermentation for the method for cigar tobacco, comprise the following steps:
1) cigarette in the middle part of the cigar eggplant core of 5kg is refined 1 year under field conditions (factors), then under vacuum moisture regain process is carried out to upper smoke;
2) take the alanine of the histidine of 50g part, the glycine of 10g, the glutamic acid of 20g and 6.0g by ratio of weight and the number of copies respectively, mix, obtain compound amino acid, for subsequent use;
3) by step 2) compound amino acid that obtains is dissolved in the pure water of 1kg, and mixed, obtained complex amino acid aqueous solution;
4) by step 1) the tobacco leaf petiole end of moisture regain process is placed in complex amino acid aqueous solution and soaks handle 20min, then complex amino acid aqueous solution be sprayed on tobacco leaf by weight 1 ︰ 5, obtain the tobacco leaf containing compound amino acid; Detect the content of each component amino acid in tobacco leaf, and make per kilogram contain in the tobacco leaf of compound amino acid, the histidine containing 5.0g, the glycine of 1.0g, the glutamic acid of 2.0g and the alanine of 0.6g; Standing 12h makes water balance in tobacco leaf, then regulates the moisture content to 26% of tobacco leaf;
5) by moisture content be 26% tobacco leaf be placed in that temperature is 53 DEG C, humidity is in the fermenting cellar of 65%, ferment 30 days; Obtain cigar tobacco 5.
In the middle part of cigar eggplant core, cigarette is usually used as the main source of a cigar fragrance.The cigar tobacco 5 obtained after compound amino acid fermentation process, 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
Utilize compound amino acid fermentation for the method for cigar tobacco, comprise the following steps:
1) the cigar eggplant core bottom cigarette of 5kg is refined 1 year under field conditions (factors), then under vacuum moisture regain process is carried out to upper smoke;
2) take respectively by ratio of weight and the number of copies the histidine of 45g part, 15g glycine, the glutamic acid of 15g and the alanine of 5.0g, mix, obtain compound amino acid, for subsequent use;
3) by step 2) compound amino acid that obtains is dissolved in the deionized water of 1kg, and mixed, obtained complex amino acid aqueous solution;
4) by step 1) the tobacco leaf petiole end of moisture regain process is placed in complex amino acid aqueous solution and soaks handle 30min, then complex amino acid aqueous solution be sprayed on tobacco leaf by weight 1 ︰ 10, obtain the tobacco leaf containing compound amino acid; Detect the content of each component amino acid in tobacco leaf, and make per kilogram contain in the tobacco leaf of compound amino acid, the histidine containing 4.5g, the glycine of 1.5g, the glutamic acid of 1.5g and the alanine of 0.50g; Standing 24h makes water balance in tobacco leaf, then regulates the moisture content to 25% of tobacco leaf;
5) by moisture content be 25% tobacco leaf be placed in that temperature is 50 DEG C, humidity is in the fermenting cellar of 70%, ferment 10 days; Obtain cigar tobacco 6.
Cigar eggplant core bottom cigarette, mainly as cigar inserts, its bitterness, assorted gas, stimulates comparatively eggplant core top, middle part cigarette lighter.The cigar tobacco 3 that tobacco leaf obtains through compound amino acid fermentation process, its original slightly bitter taste almost disappears, and other aesthetic qualities change obviously little.
Histidine, glycine, glutamic acid, alanine in above-described embodiment, Shanghai Bai Ao Bioisystech Co., Ltd; Cigar eggplant core (upper smoke, middle part cigarette, bottom cigarette) is all imported article.
To smoke panel test test
The cigar tobacco 1 ~ 6 that the cigar eggplant core (upper smoke, middle part cigarette, bottom cigarette) and embodiment 1 ~ 6 that did not enter compound amino acid fermentation process prepare is prepared cigar respectively, these 9 kinds of cigars are carried out smokeing panel test effect monitoring under the same conditions; Monitoring result is as shown in table 1 below:
Table 19 kind of cigar carries out effect table 1 of smokeing panel test under the same conditions
| Cigar | Aroma quality | Perfume quantity | Assorted gas | Excitant | Pleasant impression | Sugariness | Flammability | Grey | Add up to |
| Untreated upper smoke | 14 | 14 | 12 | 13 | 14 | 3 | 3 | 3 | 76 |
| Embodiment 1 | 15 | 15 | 13 | 14 | 15.5 | 3.5 | 3.5 | 3 | 82.5 |
| Embodiment 4 | 15 | 14.5 | 13 | 13.5 | 15.5 | 3.5 | 3.5 | 3 | 81.5 |
| Untreated middle part cigarette | 15 | 13 | 14 | 15 | 15 | 3 | 3 | 3 | 81 |
| Embodiment 2 | 16 | 14.5 | 14.5 | 15.5 | 17 | 3.5 | 3.5 | 3.5 | 88 |
| Embodiment 5 | 15.5 | 14 | 14.5 | 15.5 | 16.5 | 3.5 | 3.5 | 3.5 | 86.5 |
| Untreated bottom cigarette | 14 | 12 | 12 | 14 | 14 | 3 | 3 | 3 | 75 |
| Embodiment 3 | 14 | 12 | 12 | 14 | 15 | 3.5 | 3 | 3 | 76.5 |
| Embodiment 6 | 14 | 12 | 12 | 14 | 15 | 3.5 | 3.5 | 3 | 77 |
Table 29 kind of cigar carries out effect table 2 of smokeing panel test under the same conditions
| Cigar | Concentration | Strength | Style degree | Quality scale |
| Untreated upper smoke | 4 | 4 | 4 | 3 |
| Embodiment 1 | 3.5 | 3 | 4 | 4 |
| Embodiment 4 | 3.5 | 3 | 4 | 3.5 |
| Untreated middle part cigarette | 4 | 3 | 4 | 3.5 |
| Embodiment 2 | 3.5 | 2.5 | 4 | 4.5 |
| Embodiment 5 | 3.5 | 2.5 | 4 | 4 |
| Untreated bottom cigarette | 3 | 3 | 4 | 3 |
| Embodiment 3 | 3 | 3 | 4 | 3.5 |
| Embodiment 6 | 3 | 3 | 4 | 3.5 |
Note:
Table 3 is smoked panel test standard
As shown in table 1: by the cigar eggplant core (upper smoke, middle part cigarette, bottom cigarette) not entering compound amino acid fermentation process with obtain compared with cigar by fermentation; The cigar tobacco of embodiment 1 ~ 6 prepares the aroma quality of cigar, perfume quantity, pleasant impression, sugariness significantly improve, and assorted gas and excitant obviously reduce, and combustibility increases, and the overall qualities entirety of cigar improves.Obtain cigar tobacco through compound amino acid fermentation process, its bitter taste improves obviously, and odor characteristic, smoke transportation, taste characteristics, flammability and grey score are improved, and quality is improved.
Other unspecified part is prior art.Although above-described embodiment is to invention has been detailed description; but it is only the present invention's part embodiment; instead of whole embodiment, people can also obtain other embodiments according to the present embodiment under without creative prerequisite, and these embodiments all belong to scope.
Claims (9)
1. utilize compound amino acid fermentation for a method for cigar tobacco, it is characterized in that: comprise the following steps:
1) under field conditions (factors), the former tobacco leaf of alcoholization cigar, and under vacuum moisture regain process is carried out to former tobacco leaf;
2) take the alanine of the histidine of 40 ~ 50 parts, the glycine of 10 ~ 20 parts, the glutamic acid of 10 ~ 20 parts and 4.0 ~ 6.0 parts by ratio of weight and the number of copies respectively, mix, obtain compound amino acid, for subsequent use;
3) by step 2) compound amino acid that obtains is soluble in water, and mixed, obtained complex amino acid aqueous solution;
4) by step 1) the tobacco leaf petiole end of moisture regain process is placed in complex amino acid aqueous solution and soaks handle 10 ~ 30min, then by weight 1 ︰ 5 ~ 15, complex amino acid aqueous solution is sprayed on tobacco leaf, obtain the tobacco leaf containing compound amino acid, leave standstill and make water balance in tobacco leaf, then regulate moisture content to 25 ± 1% of tobacco leaf;
5) by moisture content be 25 ± 1% tobacco leaf be placed in that temperature is 47 ~ 53 DEG C, humidity be 65 ~ 75% condition bottom fermentation 10 ~ 60 days; Obtain cigar tobacco.
2. utilize compound amino acid fermentation for the method for cigar tobacco according to claim 1, it is characterized in that: described step 2) in, compound amino acid is counted by weight and is made up of the alanine of the histidine of 43 ~ 47 parts, the glycine of 14 ~ 16 parts, the glutamic acid of 14 ~ 16 parts and 4.5 ~ 5.5 parts.
3. utilize compound amino acid fermentation for the method for cigar tobacco according to claim 2, it is characterized in that: described step 2) in, complex amino acid aqueous solution is counted by weight and is made up of the alanine of the histidine of 45 parts, the glycine of 15 parts, the glutamic acid of 15 parts and 5 parts.
4. according to claim 1 or 2 or 3, utilize compound amino acid fermentation for the method for cigar tobacco, it is characterized in that: described step 3) in, water is deionized water or pure water.
5. according to claim 1 or 2 or 3, utilize compound amino acid fermentation for the method for cigar tobacco, it is characterized in that: described step 4) in, detect the content of each component amino acid in tobacco leaf, and make per kilogram contain in the tobacco leaf of compound amino acid, the histidine containing 4.0 ~ 5.7g, the glycine of 1.0 ~ 2.0g, the glutamic acid of 1.0 ~ 2.0g and the alanine of 0.40 ~ 0.60g.
6. utilize compound amino acid fermentation for the method for cigar tobacco according to claim 5, it is characterized in that: described step 4) in, the weight ratio of complex amino acid aqueous solution and tobacco is 1 ︰ 10.
7. the described compound amino acid fermentation that utilizes according to claim 6 is for the method for cigar tobacco, it is characterized in that: described step 4) in, per kilogram contains in the tobacco leaf of compound amino acid, the histidine containing 4.3 ~ 4.7g, the glycine of 1.4 ~ 1.6g, the glutamic acid of 1.4 ~ 1.6g and the alanine of 0.45 ~ 0.55g.
8. the described compound amino acid fermentation that utilizes according to claim 7 is for the method for cigar tobacco, it is characterized in that: described step 4) in, per kilogram contains in the tobacco leaf of compound amino acid, the histidine containing 4.5g, the glycine of 1.5g, 1.5g glutamic acid and 0.50g alanine.
9. according to claim 5 or 6 or 7, utilize compound amino acid fermentation for the method for cigar tobacco, it is characterized in that: described step 4) in, the time left standstill is 12 ~ 24h.
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