CN105105318B - Aroma brewing flavor for cigarettes and application thereof in improving smoking quality of cigarettes - Google Patents
Aroma brewing flavor for cigarettes and application thereof in improving smoking quality of cigarettes Download PDFInfo
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- CN105105318B CN105105318B CN201510647200.0A CN201510647200A CN105105318B CN 105105318 B CN105105318 B CN 105105318B CN 201510647200 A CN201510647200 A CN 201510647200A CN 105105318 B CN105105318 B CN 105105318B
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Abstract
The invention relates to an aroma brewing flavor. The aroma brewing flavor is obtained by conducting solid compound fermentation on the raw materials of sticky rice, tobacco and flavor substances through microorganisms. The invention further relates to a preparation method of the aroma brewing flavor. The method comprises the steps that 1, the sticky rice is washed and soaked in distilled water for 15-20 h, water on the soaked sticky rice is drained, and direct steam is adopted to steam the sticky rice, the tobacco and the flavor substances till the rice is well done; 2, the steamed sticky rice, tobacco and flavor substances are spread out and aired, when the temperature is decreased to 30-35 DEG C, the sticky rice, the tobacco and the flavor substances are put into a fermentation tank, wine cube, yeast and tobacco strains are inoculated, even stirring is conducted, and saccharification is conducted; 3, the distilled water is added to saccharified materials according to the water addition ratio ranging from 1:1 to 1:5, and compound fermentation liquid is obtained after fermentation is conducted; 4, the liquid compound fermentation aroma brewing flavor of the sticky rice, the tobacco and the flavor substances is obtained after the compound fermentation liquid is processed. The aroma brewing flavor has the applications of improving the moistening feeling of cigarette smoke, reducing irritation of the cigarette smoke, increasing the comfort degree of the throat of a user, increasing the concentration of aroma of the cigarettes and/or keeping moisture of tobacco slices.
Description
Technical field
The invention belongs to tobacco aromaticss technical field, it is specifically related to a kind of glutinous rice and is combined with tobacco and flavor substance raw material
Fragrant spices and its purposes in improving flavor quality of cigarette are made in fermentation.
Background technology
With society to smoking and health problem pay attention to day by day, Harm reduction techniques tar reduction becomes one of focus of concern.
While lowering harm and decreasing coking, necessarily affect style and features and the aesthetic quality of cigarette, be especially in the presence of that flue gas is dry, flue gas thorn
Increase sharply the problems such as big, user throat comfortableness reduces.In order to meet the requirement to cigarette smoking quality for the consumer, searching how
Flue gas moisture feeling can be increased, reduce flue gas excitant and improve the methods and techniques of user throat comfortableness and become tobacco business and treat
One of problem solving.
Society, scientific technological advance and change while, people increasingly pay attention to natural materials, from the Nature this
Obtain natural products in precious resources, during applying it to production of cigarettes, to improve the smoking quality of cigarette, be current cigarette
The focus of careless industry research and development.For this reason, a kind of low cost, preparation method is easy and simple to handle, natural, nontoxic, can be effectively increased
Flue gas moisture feeling, reduction flue gas excitant and material and the technology improving throat's comfortableness, are that current tobacco business is badly in need of solving
Problem.
Content of the invention
Present invention aims to the deficiencies in the prior art, provide a kind of glutinous rice multiple with tobacco and flavor substance raw material
Close fermentation and make fragrant spices and its purposes in improving flavor quality of cigarette, with increase flue gas moisture feeling, reduce flue gas excitant and
Improve user throat comfortableness.
The purpose of the present invention is achieved by the following technical programs.
Unless otherwise stated, percentage of the present invention is mass percent.
First aspect present invention is related to make spices, its with glutinous rice and tobacco and flavor substance raw material as raw material, using micro-
Biology carries out solid union fermentation and obtains.
Second aspect present invention is related to the described preparation method making fragrant spices according to a first aspect of the present invention, it include with
Lower step:
(1) glutinous rice is cleaned, with distilled water immersion 15～25h, after immersion, glutinous rice is drained, glutinous using live (open) steam boiling
Rice and tobacco and flavor substance raw material to rice well-done；
(2) by the glutinous rice after boiling and tobacco and flavor substance raw material airing, when temperature is reduced to 30～35 DEG C, enter to send out
Fermentation tank inoculation distiller's yeast, yeast and tobacco bacterial classification, stir, saccharification 24～48h at 25～35 DEG C；
(3) water addition ratio for 1:1～1:5 adds distilled water, in the material after saccharification at 25～35 DEG C by volume
Fermentation 5～15d, obtains composite fermentation liquid；
(4) by above-mentioned composite fermentation liquid concentrate, then by extract, freezing, separate, be concentrated to give liquid glutinous rice and tobacco and
Flavor substance raw material composite fermentation makes fragrant spices.
Wherein tobacco is preferably tobacco leaf, and preferably by tobacco leaf chopping.Described flavor substance raw material is preferably dry product.
Raw material soaking degree keeps complete with the grain of rice, pinches rice and is advisable in powdery.
In a preferred embodiment of the present invention, the mass ratio of wherein glutinous rice, tobacco and flavor substance raw material is (4～7):
(1～5): (1～5)；Material cooking temperature is 100～130 DEG C, and the time is 30～60min.
In a preferred embodiment of the present invention, described flavor substance raw material is included in spice berry, Chinese herbal medicine and fruit
One or more, in described flavor substance raw material the mass ratio of spice berry, Chinese herbal medicine and fruit be (0-5): (0-5): (0-
6)；Wherein said spice berry is lavender, rose, Pelargonium roseum, Pu'er raw tea, black tea, green tea, oolong tea, moringa seeds
One or more of etc. quality compare mixture；Described Chinese herbal medicine is material Hu root, the tuber of dwarf lilyturf, lily, Momordica grosvenori, radix scrophulariae, Radix Angelicae Sinensis
One or more of etc. quality compare mixture；Described fruit is dried apple slices, raisins, date, fig, dried plum, tomato
Dry, olive is done, plum is done, one or more of dried hawthorn etc. quality compare mixture.
In a preferred embodiment of the present invention, described tobacco bacterial classification is to be aged the short and small bud that tobacco leaf is isolated for raw material
Spore bacillus.
In a preferred embodiment of the present invention, the inoculum concentration of each bacterial classification is respectively as follows: distiller's yeast 0.5wt%～1wt%；Yeast
0.05wt%～0.1wt%；Tobacco bacterial classification 0.1wt%～0.6wt%.Wherein, described inoculum concentration refers to move into the body of seed liquor
The long-pending ratio accounting for nutrient solution volume after inoculation.
Third aspect present invention is related to the fragrant purposes in cigarette for the spices of wine described according to a first aspect of the present invention.
In a preferred embodiment of the present invention, described perfume spices of making is added to realize this use in the pipe tobacco of cigarette
On the way.
In further preferred embodiment of the present invention, the wherein said addition making fragrant spices is pipe tobacco weight
0.01%～1%.It is further preferred that the addition of this wine perfume spices is the 0.08%～0.5% of pipe tobacco weight.In cigarette
During processing technology charging by glutinous rice and tobacco and flavor substance raw material composite fermentation make fragrant spices with containing conventional perfumes and
After the feed liquid of additive etc. mixes, it is sprayed directly on tobacco leaf or pipe tobacco, the wine perfume spices inoculum concentration of the present invention is tobacco leaf
Or the 0.01%～1% of pipe tobacco weight, then cigarette process routinely, roll into cigarette through throwing, perfuming, cigarette technique.
Fourth aspect present invention is related to wine perfume spices described according to a first aspect of the present invention and is used for improving cigarette odor-absorbing product
The purposes of matter.
Fifth aspect present invention is related to wine perfume spices described according to a first aspect of the present invention and is used for increasing cigarette smoke profit
Sense, reduction cigarette smoke excitant, the user throat comfortableness that improves, increase cigarette flavor amount and/or the use to pipe tobacco humectation
On the way.
With respect to prior art, the invention has the advantages that
1st, the wine perfume spices of the present invention has increase cigarette smoke moisture feeling, reduces cigarette smoke excitant, improves user
Throat's comfortableness, increase cigarette flavor amount and the effect to pipe tobacco humectation.Glutinous rice has abundant aroma component and multiple amino
Acid, fermented rear smell is pleasant；And the wine perfume spices that glutinous rice is obtained with tobacco and flavor substance raw material composite fermentation, due to glutinous rice
Certain unknown synergy and tobacco and flavor substance raw material between, not only fragrance is more fresh and sweet, mellow, but also significantly increases
Added harmony with cigarette product and the mellow sense of overall fragrance, provide good flavouring effect for cigarette, have carry raise or
Abundant cigarette note, the increase richness of cigarette perfume and the effect of sophistication, also have certain humectation effect simultaneously.
2nd, the present invention make the preparation method of fragrant spices using glutinous rice and tobacco and flavor substance raw material as raw material, using mould
The microorganisms such as bacterium, saccharomycete carry out solid union fermentation.The threshold value that essence and flavoring agent requires is reached with the method for biological concentration, maximum
Limit ground preserves natural fragrance component, and does not increase excessive process step.Under the theoretical guidance of structured components blending,
Prepare product using biofermentation technique and distillation technique, product can be obviously improved cigarette perfume, coordination in perfuming cigarette charging
Flue gas, the sweet sense of increase, have preferable cigarette application effect.
What the 3rd, this glutinous rice and tobacco and flavor substance raw material composite fermentation generated after making fragrant spices participation cigarette burning is multiple
Composition is same or like with tobacco component, and has preferable compatibility with tobacco, will not increase new being harmful to cigarette smoke
Composition.
4th, the wine perfume spices preparing raw material source of the present invention is sufficient, with low cost, nontoxic, the letter of preparation technology flow process
Single, easy to operate, do not change existing cigarette producing process, can have different degrees of flavouring and humectation effect to kinds of cigarettes.
Brief description
Fig. 1 is that to the addition of the glutinous rice of the present invention relative with the pipe tobacco that tobacco and flavor substance raw material composite fermentation make fragrant spices
In with the addition of respectively, fragrant spices made by glutinous rice, tobacco makes fragrant spices, flavor substance raw material makes fragrant spices, glutinous rice and tobacco composite fermentation
Make fragrant spices, glutinous rice and the fragrant spices of flavor substance raw material composite fermentation wine, tobacco and flavor substance raw material composite fermentation wine fragrant
The humid keeping performance comparison diagram of moisture in the pipe tobacco of material and blank.
Fig. 2 is that the glutinous rice of the present invention makes fragrant spices preparation flow schematic diagram with tobacco and flavor substance raw material composite fermentation.
Specific embodiment
With reference to Figure of description and specific embodiment, the present invention is described in further detail, but accompanying drawing and enforcement
Example is not limited to the technical solution.
Comparative example 1
Use distilled water immersion 20h after glutinous rice is cleaned, adopt live (open) steam steamed rice method after draining in 120 DEG C of steamed rice 40min
To no Bai Xinsheng rice.Inoculation meter Qu, yeast and bacillus pumilus c-5 (bacterial strain when the glutinous rice cooking naturally cools to 30 DEG C
Deposit number: bril00540) carry out saccharification and fermentation, meter Qu, yeast and bacillus pumilus c-5, inoculum concentration respectively
0.6%th, 0.07%, 0.25%.29 DEG C of saccharification temperature, the water addition ratio (volume ratio) pressing 1:1 after saccharification 24h adds distilled water,
29 DEG C of bottom fermentation 5d acquisition zymotic fluids, directly concentration, more fragrant by extraction, freezing, separation, concentration preparation liquid glutinous rice wine
Material.Take glutinous rice to make fragrant spice solution 0.2g, after mixing with the feed liquid containing conventional perfumes and additive etc., use high pressure nozzle
Uniformly spray application on 100g tobacco leaf, the process of spraying is to carry out during the charging of leaf group, and then cigarette process routinely, through system
Silk, perfuming, volume job contract skill roll into cigarette, are named as No. 1 cigarette.Then GB " gb/t16447-1996 tobacco and tobacco are pressed
Product adjusts the atmospheric environment with test " adjust cigarette sample moisture content for 12%, by panel of expert of smokeing panel test by " gb5606.4-
1996 cigarette sense organ technical requirements " regulation carry out cigarette sensory evaluating smoking.Smoking result is shown in Table 1.
Comparative example 2
With pipe tobacco as raw material, add the distilled water of 10 times of pipe tobacco weight, heating and refluxing extraction 2 hours.When extraction liquid temp
Decline reaches inoculation meter Qu, yeast and bacillus pumilus c-5 (bacterial strain deposit number: bril00540) when 30 DEG C and is fermented,
Meter Qu, yeast and bacillus pumilus c-5, inoculum concentration respectively 0.6%, 0.07%, 0.25%.29 DEG C of saccharification temperature, saccharification
The water addition ratio (volume ratio) pressing 1:1 after 24h adds distilled water, obtains zymotic fluid in 29 DEG C of bottom fermentation 5d, directly concentrates, then passes through
Extract, freeze, separating, concentration preparation liquid tobacco makes perfume spices.Take tobacco to make fragrant spice solution 0.2g, and contain conventional perfumes
Uniformly spray application on 100g tobacco leaf with high pressure nozzle after mixing with the feed liquid of additive etc., the process of spraying is in the charging of leaf group
During carry out, then cigarette process routinely, through throwing, perfuming, volume job contract skill roll into cigarette, be named as No. 2 cigarettes.
Then press GB " gb/t16447-1996 tobacco and tobacco product adjust the atmospheric environment with test " regulation cigarette sample aqueous
Rate is 12%, carries out cigarette sense organ by panel of expert of smokeing panel test by the regulation of " gb5606.4-1996 cigarette sense organ technical requirements " and comments
Inhale.Smoking result is shown in Table 1.
Comparative example 3
With 3 weight portion Moringas, the 3 weight portion tubers of dwarf lilyturf and 4 weight portion figs as raw material, add the steaming of 10 times of raw material gross weight
Distilled water, heating and refluxing extraction 2 hours.Inoculation meter Qu, yeast bacillus pumilus c-5 when extract temperature drop reaches 30 DEG C
Fermented, the inoculum concentration difference 0.6%, 0.07%, 0.25% of meter Qu, yeast and bacillus pumilus c-5.Saccharification temperature 29
DEG C, the water addition ratio (volume ratio) pressing 1:1 after saccharification 24h adds distilled water, obtains zymotic fluid in 29 DEG C of bottom fermentation 5d, directly dense
Contracting, then prepare flavor substance raw material and make fragrant spices by extraction, freezing, separation, concentration.Flavor substance raw material is taken to make fragrant spices molten
Liquid 0.2g, uniformly sprays application to 100g tobacco leaf with high pressure nozzle after mixing with the feed liquid containing conventional perfumes and additive etc.
On, the process of spraying is to carry out during the charging of leaf group, then cigarette process routinely, through throwing, perfuming, volume job contract skill volume
Make cigarette, be named as No. 3 cigarettes.Then " gb/t16447-1996 tobacco and tobacco product regulation are big with test to press GB
Compression ring border " adjust cigarette sample moisture content for 12%, by panel of expert of smokeing panel test by " gb5606.4-1996 cigarette sense organ technology will
Ask " specify to carry out cigarette sensory evaluating smoking.Smoking result is shown in Table 1.
Comparative example 4
Will glutinous rice clean after use distilled water immersion 20h, after draining using live (open) steam steamed rice method by glutinous rice and tobacco 120
DEG C boiling 40min is to no Bai Xinsheng rice.Inoculation meter Qu, yeast and short and small when the glutinous rice cooking and pipe tobacco naturally cool to 30 DEG C
Bacillus c-5 (bacterial strain deposit number: bril00540), carries out saccharification and fermentation, meter Qu, yeast and bacillus pumilus c-
5, inoculum concentration respectively 0.6%, 0.07%, 0.25%.29 DEG C of saccharification temperature, presses the water addition ratio (volume ratio) of 1:1 after saccharification 24h
Add distilled water, obtain zymotic fluid in 29 DEG C of bottom fermentation 5d, directly concentrate, then pass through extraction, freezing, separate, concentrate preparation solution
State glutinous rice and tobacco composite fermentation make fragrant spices.Glutinous rice and tobacco composite fermentation is taken to make fragrant spice solution 0.20g, and containing routine
The feed liquid of spices and additive etc. uniformly sprays application on 100g tobacco leaf with high pressure nozzle after mixing, and the process of spraying is in leaf group
Carry out during charging, then cigarette process routinely, roll into cigarette through throwing, perfuming, volume job contract skill, be named as No. 4
Cigarette.On same production line, roll comparison cigarette by identical cigarette process, control sample is not add the fragrant spices of any wine
Normal cigarette.Then press GB " gb/t16447-1996 tobacco and tobacco product adjust the atmospheric environment with test " and adjust cigarette
Sample moisture content is 12%, and by smokeing panel test, panel of expert is rolled up by the regulation of " gb5606.4-1996 cigarette sense organ technical requirements "
Cigarette sensory evaluating smoking.Smoking result is shown in Table 1.
Comparative example 5
Will glutinous rice clean after use distilled water immersion 20h, using live (open) steam steamed rice method by glutinous rice and flavor substance after draining
Raw material (including 3 weight portion Moringas, the 3 weight portion tubers of dwarf lilyturf and 4 weight portion figs) is in 120 DEG C of boiling 40min to no Bai Xinsheng rice.
When the glutinous rice cooking and flavor substance raw material naturally cool to 30 DEG C, inoculation meter Qu and yeast carry out saccharification and fermentation, meter Qu and
The inoculum concentration difference 0.6%, 0.07% of yeast.29 DEG C of saccharification temperature, the water addition ratio (volume ratio) pressing 1:1 after saccharification 24h adds
Distilled water, obtains zymotic fluid in 29 DEG C of bottom fermentation 5d, directly concentrates, more glutinous by extracting, freezing, separate, concentrate preparation liquid
Rice and flavor substance raw material composite fermentation make fragrant spices.Glutinous rice and flavor substance raw material composite fermentation is taken to make fragrant spice solution
0.20g, uniformly sprays application on 100g tobacco leaf with high pressure nozzle after mixing with the feed liquid containing conventional perfumes and additive etc.,
The process of spraying is to carry out during the charging of leaf group, then cigarette process routinely, rolls through throwing, perfuming, volume job contract skill
Become cigarette, be named as No. 5 cigarettes.On same production line, roll comparison cigarette by identical cigarette process, control sample is not add
Enter any normal cigarette making fragrant spices.Then " gb/t16447-1996 tobacco and tobacco product are adjusted and test to press GB
Atmospheric environment " adjust cigarette sample moisture content for 12%, by panel of expert of smokeing panel test by " gb5606.4-1996 cigarette sense organ technology
Require " regulation carry out cigarette sensory evaluating smoking.Smoking result is shown in Table 1.
Comparative example 6
With pipe tobacco and flavor substance raw material (including 3 weight portion Moringas, the 3 weight portion tubers of dwarf lilyturf and 4 weight portion figs) it is
Raw material, adds the distilled water of 10 times of raw material gross weight, heating and refluxing extraction 2 hours.When extract temperature drop reaches 30 DEG C
Inoculation meter Qu, yeast bacillus pumilus c-5 are fermented, and the inoculum concentration of meter Qu, yeast and bacillus pumilus c-5 is respectively
0.6%th, 0.07%, 0.25%.29 DEG C of saccharification temperature, the water addition ratio (volume ratio) pressing 1:1 after saccharification 24h adds distilled water,
29 DEG C of bottom fermentation 5d acquisition zymotic fluids, directly concentration, more former by extraction, freezing, separation, concentration preparation tobacco and flavor substance
Material composite fermentation makes fragrant spices.Tobacco and flavor substance raw material composite fermentation is taken to make fragrant spice solution 0.20g, fragrant with containing routine
The feed liquid of material and additive etc. uniformly sprays application on 100g tobacco leaf with high pressure nozzle after mixing, and the process of spraying is in Ye Zujia
Carry out during material, then cigarette process routinely, roll into cigarette through throwing, perfuming, volume job contract skill, be named as No. 6 cigarettes
?.Then adjust cigarette sample by GB " gb/t16447-1996 tobacco and tobacco product adjust the atmospheric environment with test " to contain
Water rate is 12%, carries out cigarette sense organ by panel of expert of smokeing panel test by " gb5606.4-1996 cigarette sense organ technical requirements " regulation and comments
Inhale.Smoking result is shown in Table 1.
Embodiment 1
Will glutinous rice clean after use distilled water immersion 20h, using live (open) steam steamed rice method by glutinous rice and pipe tobacco and green after draining
Tea is in 120 DEG C of boiling 40min to no Bai Xinsheng rice.Inoculate rice when the glutinous rice cooking naturally cools to 30 DEG C with tobacco and green tea
Bent, yeast and bacillus pumilus c-5 (bacterial strain deposit number: bril00540), carry out saccharification and fermentation, meter Qu, yeast and short
Bacillus pumilus c-5, inoculum concentration respectively 0.6%, 0.07%, 0.25%.29 DEG C of saccharification temperature, presses adding of 1:1 after saccharification 24h
Water ratio (volume ratio) adds distilled water, in 29 DEG C of bottom fermentation 5d acquisition zymotic fluids, directly concentrates, then passes through extraction, freezing, divides
From, concentrate preparation liquid glutinous rice and tobacco and green tea composite fermentation makes perfume spices.Glutinous rice is taken to make with tobacco and green tea composite fermentation
Fragrant spice solution 0.15g, is uniformly sprayed application to high pressure nozzle after being mixed with the feed liquid containing conventional perfumes and additive etc.
On 100g tobacco leaf, the process of spraying is to carry out during the charging of leaf group, and then cigarette process routinely, through throwing, perfuming, volume
Job contract skill rolls into cigarette, is named as No. 7 cigarettes.On same production line, roll comparison cigarette by identical cigarette process, right
It is not add any normal cigarette making fragrant spices in the same old way.Then " gb/t16447-1996 tobacco and tobacco product are adjusted to press GB
Section and the atmospheric environment tested " adjust cigarette sample moisture content for 12%, by panel of expert of smokeing panel test by " gb5606.4-1996 volume
Cigarette sense organ technical requirements " regulation carry out cigarette sensory evaluating smoking.Smoking result is shown in Table 1.
Embodiment 2
Use distilled water immersion 25h after glutinous rice is cleaned, after draining, adopt live (open) steam steamed rice method by glutinous rice and pipe tobacco and to work as
Return in 100 DEG C of boiling 40min to no Bai Xinsheng rice.Inoculate rice when the glutinous rice cooking naturally cools to 32 DEG C with pipe tobacco and Radix Angelicae Sinensis
Bent, yeast and bacillus pumilus m-4 (bacterial strain deposit number: bril00543) carry out saccharification and fermentation, meter Qu, yeast and short
The inoculum concentration difference 0.7%, 0.05%, 0.1% of bacillus pumilus m-4.25 DEG C of saccharification temperature, adding water by 1:1 after saccharification 36h
Ratio (volume ratio) addition distilled water, obtains zymotic fluids in 25 DEG C of bottom fermentation 7d, directly concentrates, then by extracting, freezing, separate,
Concentrate preparation liquid glutinous rice and make fragrant spices with tobacco and Radix Angelicae Sinensis composite fermentation.Glutinous rice and tobacco and Radix Angelicae Sinensis composite fermentation is taken to make fragrant
Material solution 0.25g, uniformly sprays application to 100g with high pressure nozzle after mixing with the feed liquid containing conventional perfumes and additive etc.
On tobacco leaf, the process of spraying is to carry out during the charging of leaf group, then cigarette process routinely, through throwing, perfuming, volume job contract
Skill rolls into cigarette, is named as No. 8 cigarettes.Then " gb/t16447-1996 tobacco and tobacco product are adjusted and test to press GB
Atmospheric environment " adjust cigarette sample moisture content be 12%, by panel of expert of smokeing panel test by " gb5606.4-1996 cigarette sense organ skill
Art require " regulation carry out cigarette sensory evaluating smoking.Smoking result is shown in Table 1.
Embodiment 3
Will glutinous rice clean after use distilled water immersion 25h, after draining using live (open) steam steamed rice method by glutinous rice and pipe tobacco, smoke clothing
Grass and Moringa are in 100 DEG C of boiling 40min to no Bai Xinsheng rice.Naturally cool to pipe tobacco lavender and Moringa in the glutinous rice cooking
When 32 DEG C, inoculation meter Qu, yeast and bacillus pumilus m-4 (bacterial strain deposit number: bril00543) carry out saccharification and fermentation, rice
The inoculum concentration difference 0.7%, 0.05%, 0.1% of song, yeast and bacillus pumilus m-4.25 DEG C of saccharification temperature, after saccharification 36h
Add distilled water by the water addition ratio (volume ratio) of 1:1, obtain zymotic fluid in 25 DEG C of bottom fermentation 7d, directly concentrate, then by extracting,
Freezing, separation, concentration preparation liquid glutinous rice and tobacco, lavender and Moringa composite fermentation make fragrant spices.Take glutinous rice and tobacco, smoke
Clothing grass and Moringa composite fermentation make fragrant spice solution 0.25g, after mixing with the feed liquid containing conventional perfumes and additive etc.
Uniformly spray application on 100g tobacco leaf with high pressure nozzle, the process of spraying is to carry out during the charging of leaf group, then volume routinely
Cigarette technique, rolls into cigarette through throwing, perfuming, volume job contract skill, is named as No. 9 cigarettes.Then press GB " gb/t16447-1996
Tobacco and tobacco product adjust the atmospheric environment with test " to adjust cigarette sample moisture content be 12%, by smoke panel test panel of expert by
The regulation of " gb5606.4-1996 cigarette sense organ technical requirements " carries out cigarette sensory evaluating smoking.Smoking result is shown in Table 1.
Embodiment 4
Will glutinous rice clean after use distilled water immersion 20h, adopt live (open) steam steamed rice method after draining by glutinous rice and pipe tobacco, spiceleaf
Fish pelargonium and Momordica grosvenori are in 110 DEG C of boiling 60min to no Bai Xinsheng rice.In the glutinous rice cooking and tobacco, Pelargonium roseum and sieve
Chinese fruit naturally cools to inoculation meter Qu, yeast and bacillus pumilus c-3 (bacterial strain deposit number: bril00539) when 35 DEG C and enters
Row saccharification and fermentation, the inoculum concentration difference 1%, 0.05%, 0.6% of meter Qu, yeast and bacillus pumilus c-3.Saccharification temperature
28 DEG C, the water addition ratio (volume ratio) pressing 1:1 after saccharification 48h adds distilled water, obtains zymotic fluid in 28 DEG C of bottom fermentation 15d, directly
Concentrate, then make perfume spices by extracting, freezing, separate, concentrate preparation liquid glutinous rice, tobacco, Pelargonium roseum and Momordica grosvenori.Take
Glutinous rice, tobacco, Pelargonium roseum and Momordica grosvenori composite fermentation make fragrant spice solution 0.18g, and containing conventional perfumes and additive
Deng feed liquid mix after uniformly sprayed application on 100g tobacco leaf with high pressure nozzle, the process of spraying be leaf group charging during enter
OK, then cigarette process routinely, rolls into cigarette through throwing, perfuming, volume job contract skill, is named as No. 10 cigarettes.Then press
GB " gb/t16447-1996 tobacco and tobacco product adjust the atmospheric environment with test " adjusts cigarette sample moisture content and is
12%, by smokeing panel test, panel of expert carries out cigarette sensory evaluating smoking by the regulation of " gb5606.4-1996 cigarette sense organ technical requirements ".Comment
Suction the results are shown in Table 1.
Embodiment 5
Will glutinous rice clean after use distilled water immersion 20h, adopt live (open) steam steamed rice method after draining by glutinous rice and pipe tobacco, lily
Do in 110 DEG C of boiling 60min to no Bai Xinsheng rice with olive.Naturally cool in the glutinous rice cooking, pipe tobacco, lily and dried apple slices
When 35 DEG C, inoculation meter Qu, yeast and bacillus pumilus c-3 (bacterial strain deposit number: bril00539) carry out saccharification and fermentation, rice
The inoculum concentration difference 1%, 0.05%, 0.6% of song, yeast and bacillus pumilus c-3.28 DEG C of saccharification temperature, presses after saccharification 48h
The water addition ratio (volume ratio) of 1:1 adds distilled water, obtains zymotic fluid in 28 DEG C of bottom fermentation 15d, directly concentrates, then by extracting,
Fragrant spices made by freezing, separation, concentration preparation liquid glutinous rice, pipe tobacco, lily and dried apple slices.Take glutinous rice and pipe tobacco, lily and apple
Dry composite fermentation makes fragrant spice solution 0.18g, uses high pressure spray after mixing with the feed liquid containing conventional perfumes and additive etc.
Mouth uniformly sprays application on 100g tobacco leaf, and the process of spraying is to carry out during the charging of leaf group, then cigarette process routinely, warp
Throwing, perfuming, volume job contract skill roll into cigarette, are named as No. 11 cigarettes.Then GB " gb/t16447-1996 tobacco and cigarette are pressed
Straw-made articles adjust with test atmospheric environment " adjust cigarette sample moisture content be 12%, by smoke panel test panel of expert by
The regulation of " gb5606.4-1996 cigarette sense organ technical requirements " carries out cigarette sensory evaluating smoking.Smoking result is shown in Table 1.
Embodiment 6
Will glutinous rice clean after use distilled water immersion 20h, after draining using live (open) steam steamed rice method by glutinous rice and pipe tobacco, smoke clothing
Grass, material Hu root and plum are done in 110 DEG C of boiling 60min to no Bai Xinsheng rice.In the glutinous rice cooking with tobacco, lavender, material recklessly
Root and plum naturally cool to inoculation meter Qu when 35 DEG C, yeast and bacillus pumilus c-3 (bacterial strain deposit number:
Bril00539) carry out saccharification and fermentation, the inoculum concentration of meter Qu, yeast and bacillus pumilus c-3 respectively 1%, 0.05%,
0.6%.28 DEG C of saccharification temperature, the water addition ratio (volume ratio) pressing 1:1 after saccharification 48h adds distilled water, obtains in 28 DEG C of bottom fermentation 15d
Zymotic fluid, directly concentrate, then by extracting, freezing, separate, concentrate prepare liquid glutinous rice and tobacco, lavender, material Hu root and
Plum makes fragrant spices.Take glutinous rice and tobacco, lavender, material Hu root and plum composite fermentation to make fragrant spice solution 0.18g, and contain
The feed liquid of conventional perfumes and additive etc. uniformly sprays application on 100g tobacco leaf with high pressure nozzle after mixing, the process of spraying be
Carry out during the charging of leaf group, then cigarette process routinely, roll into cigarette through throwing, perfuming, volume job contract skill, be named as
No. 12 cigarettes.Then press GB " gb/t16447-1996 tobacco and tobacco product adjust the atmospheric environment with test " and adjust cigarette
Sample moisture content is 12%, and by smokeing panel test, panel of expert is rolled up by the regulation of " gb5606.4-1996 cigarette sense organ technical requirements "
Cigarette sensory evaluating smoking.Smoking result is shown in Table 1.
Embodiment 7
Will glutinous rice clean after use distilled water immersion 20h, adopt live (open) steam steamed rice method after draining by glutinous rice and pipe tobacco, rose
Rare, tuber of dwarf lilyturf and fig are in 110 DEG C of boiling 60min to no Bai Xinsheng rice.In the glutinous rice cooking and pipe tobacco, rose, the tuber of dwarf lilyturf and nothing
Flowers and fruits naturally cool to inoculation meter Qu, yeast and bacillus pumilus c-3 (bacterial strain deposit number: bril00539) when 35 DEG C and enter
Row saccharification and fermentation, the inoculum concentration difference 1%, 0.05%, 0.6% of meter Qu, yeast and bacillus pumilus c-3.Saccharification temperature
28 DEG C, the water addition ratio (volume ratio) pressing 1:1 after saccharification 48h adds distilled water, obtains zymotic fluid in 28 DEG C of bottom fermentation 15d, directly
Concentrate, then make perfume spices by extracting, freezing, separate, concentrate preparation liquid glutinous rice and tobacco, rose, the tuber of dwarf lilyturf and fig.Take
Glutinous rice and tobacco, rose, the tuber of dwarf lilyturf and fig composite fermentation make fragrant spice solution 0.18g, and containing conventional perfumes and additive
Deng feed liquid mix after uniformly sprayed application on 100g tobacco leaf with high pressure nozzle, the process of spraying be leaf group charging during enter
OK, then cigarette process routinely, rolls into cigarette through throwing, perfuming, volume job contract skill, is named as No. 13 cigarettes.Then press
GB " gb/t16447-1996 tobacco and tobacco product adjust the atmospheric environment with test " adjusts cigarette sample moisture content and is
12%, by smokeing panel test, panel of expert carries out cigarette sensory evaluating smoking by the regulation of " gb5606.4-1996 cigarette sense organ technical requirements ".Comment
Suction the results are shown in Table 1.
Table 1 cigarette sensory evaluating smoking's result
Concrete sense organ marking is shown in Table 2.
Table 2 sensory evaluation marking table
Smoking result in Tables 1 and 2 shows, glutinous rice and tobacco and flavor substance raw material composite fermentation are made fragrant spices and add
There is in cigarette increase cigarette smoke moisture feeling, reduce cigarette smoke excitant, improve user throat comfortableness and increase volume
The effect of cigarette perfume tolerance, can be obviously improved cigarette perfume, coordinate flue gas, increase the sweet sense of flue gas, can increase the perfume quantity of cigarette perfume, rich
Full scale and sophistication, have preferable cigarette application effect.
Embodiment 8～13
The glutinous rice obtaining in Example 1 and tobacco and flavor substance raw material composite fermentation make fragrant spices 0.085g～
0.5g, is mixed in the feed liquid containing conventional perfumes and additive etc. preparing, respectively respectively with being sprayed with high pressure nozzle after shaking up
To on 100g tobacco leaf, the process of spraying be leaf group charging during carry out, then cigarette process routinely, through throwing, perfuming,
Volume job contract skill rolls into cigarette.On same production line, roll comparison cigarette by identical cigarette process, control sample is not add
Any normal cigarette making fragrant spices.Carry out Sensory Quality of Cigarette according to standard method to smoke panel test.Concrete outcome is listed in Table 3 below.
Table 3 Sensory Quality of Cigarette smoking result
Concrete sense organ marking is shown in Table 4.
Table 4 sensory evaluation marking table
From table 3 and table 4, what embodiment 4～9 obtained is combined with tobacco and flavor substance raw material containing glutinous rice of the present invention
Fermentation makes the cigarette of fragrant spices compared with the comparison cigarette without this wine perfume spices, this wine perfume spices original style to cigarette
Do not affect with inhaling taste, the perfume quantity of increase cigarette perfume, richness, sophistication, make cigarette perfume more alcohol and increase the profit of flue gas simultaneously
Sense, improves the sensory comfort of cigarette.Improve the aesthetic quality of cigarette to a certain extent.
Embodiment 14
Take No. 7 cigarettes of preparation and work in No. 1-No. 6 cigarettes prepared in comparative example 1-6 and embodiment 1 respectively
Comparison cigarette for blank sample carries out humectation test.
Using Oven Method test, dry 2h at (100 ± 1) DEG C, record each cigarette sample and the initial aqueous of comparison cigarette
Rate, takes each cigarette sample and comparison cigarette and its each 5 of Duplicate Samples to put into the moisture content measuring different time in drier respectively,
Finally the data obtaining is averaged, and moisture content of cut tobaccos was mapped to the testing time, that is, obtain the water-cut variation of pipe tobacco
Curve.It is as shown in Figure 1 that the moisture content of each cigarette sample and comparison cigarette changes over situation.
Curve from Fig. 1 can be seen that under the same conditions, with respect to pipe tobacco, the interpolation glutinous rice of blank cigarette
Make the pipe tobacco of fragrant spices, add tobacco and make the pipe tobacco of fragrant spices and add the pipe tobacco that fragrant spices made by flavor substance raw material, glutinous rice with
Tobacco and flavor substance raw material composite fermentation are made fragrant spices and are played the role of significantly to retain moisture in cut tobacco, and it retains moisture in cut tobacco
Effect be substantially better than that fragrant spices made by glutinous rice, tobacco makes fragrant spices and fragrant spices made by flavor substance raw material.Therefore, the present invention selects
Glutinous rice and tobacco and flavor substance raw material carry out composite fermentation preparation and make fragrant spices, it is possible to use glutinous rice and tobacco and flavor substance
Cooperative effect between fermenting raw materials, gained composite fermentation makes the humectation that fragrant spices significantly improves pipe tobacco in cigarette.
Claims (4)
1. a kind of preparation method making fragrant spices is it is characterised in that it comprises the following steps:
(1) glutinous rice is cleaned, with distilled water immersion 15～25h, after immersion, glutinous rice is drained, using live (open) steam boiling glutinous rice with
Tobacco and flavor substance raw material to rice well-done；
(2) by the glutinous rice after boiling and tobacco and flavor substance raw material airing, when temperature is reduced to 30～35 DEG C, enter fermentation tank
Inoculation distiller's yeast, yeast and tobacco bacterial classification, stir, saccharification 24～48h at 25～35 DEG C；
(3) water addition ratio for 1:1～1:5 adds distilled water, in 25～35 DEG C of bottom fermentations 5 in the material after saccharification by volume
～15d, obtains composite fermentation liquid；
(4) above-mentioned composite fermentation liquid is concentrated, then by extracting, freezing, separate, be concentrated to give liquid glutinous rice and tobacco and local flavor
Raw material of substance composite fermentation makes fragrant spices.
2. preparation method according to claim 1 is it is characterised in that the matter of wherein glutinous rice, tobacco and flavor substance raw material
Amount ratio is (4～7): (1～5): (1～5)；Material cooking temperature is 100～130 DEG C, and the time is 30～60min.
3. preparation method according to claim 1 it is characterised in that described flavor substance raw material include spice berry, in
One or more of herbal medicine and fruit, in described flavor substance raw material, the mass ratio of spice berry, Chinese herbal medicine and fruit is (0-
5): (0-5): (0-6)；Wherein said spice berry is lavender, rose, Pelargonium roseum, Pu'er raw tea, black tea, green tea, crow
One or more of imperial tea, moringa seeds etc. quality compare mixture；Described Chinese herbal medicine is material Hu root, the tuber of dwarf lilyturf, lily, arhat
Really, one or more of radix scrophulariae, Radix Angelicae Sinensis etc. quality compare mixture；Described fruit is dried apple slices, raisins, date, no colored
Really, dried plum, Tomato Dry, olive is done, plum is done, one or more of dried hawthorn etc. quality compare mixture.
4. preparation method according to claim 1 is it is characterised in that described tobacco bacterial classification is to be divided with being aged tobacco leaf for raw material
The bacillus pumilus separating out；The inoculum concentration of each bacterial classification is respectively as follows: distiller's yeast 0.5wt%～1wt%；Yeast 0.05wt%～
0.1wt%；Tobacco bacterial classification 0.1wt%～0.6wt%.
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| CN105733961B (en) * | 2016-04-18 | 2019-05-17 | 云南中烟工业有限责任公司 | A kind of trichoderma aureoviride bacterial strain and the method for preparing radix scrophulariae tobacco aromaticss with it |
| CN105733962B (en) * | 2016-04-18 | 2019-05-17 | 云南中烟工业有限责任公司 | A kind of trichoderma aureoviride HLMM-04 bacterial strain and the method for preparing tobacco aromaticss |
| CN106387986A (en) * | 2016-07-01 | 2017-02-15 | 云南中烟工业有限责任公司 | Re-dried tobacco leaf secondary fermentation product |
| CN107345175A (en) * | 2016-11-30 | 2017-11-14 | 湖北中烟工业有限责任公司 | Apple fragrance type flavouring essence for tobacco and preparation method thereof |
| CN106833898B (en) * | 2017-01-11 | 2020-05-05 | 江西中烟工业有限责任公司 | Preparation method of rice-flavor tobacco flavor |
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| CN108968138B (en) * | 2018-10-09 | 2021-02-02 | 湖北中烟工业有限责任公司 | Essence for improving smoke state of tobacco not burning during heating and preparation method and application thereof |
| CN110200312A (en) * | 2019-03-20 | 2019-09-06 | 福建绿色黄金生物科技有限公司 | It is a kind of for the oolong tea of electronic cigarette and the composition of Radix Angelicae Sinensis and its application |
| CN110031590A (en) * | 2019-04-16 | 2019-07-19 | 云南中烟工业有限责任公司 | A kind of evaluation method of cigarette feed liquid and essence combination and pipe tobacco suitability |
| CN113528240A (en) * | 2021-07-13 | 2021-10-22 | 云南中烟工业有限责任公司 | Preparation and application of novel spice with smoke regulation and control function for heating cigarette |
| CN114271533B (en) * | 2022-02-14 | 2023-01-31 | 云南中烟工业有限责任公司 | Method for improving flue gas quality of sun-cured tobacco |
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