CN105199849A - Fragrance brewing spice for cigarettes and application of fragrance brewing spice in improving smoking taste quality of cigarettes - Google Patents
Fragrance brewing spice for cigarettes and application of fragrance brewing spice in improving smoking taste quality of cigarettes Download PDFInfo
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- CN105199849A CN105199849A CN201510608771.3A CN201510608771A CN105199849A CN 105199849 A CN105199849 A CN 105199849A CN 201510608771 A CN201510608771 A CN 201510608771A CN 105199849 A CN105199849 A CN 105199849A
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Abstract
The invention relates to fragrance brewing spice which is prepared by conducting solid composite fermentation through microorganisms with sticky rice and tobacco as raw materials. The invention further relates to a preparing method of the fragrance brewing spice. The preparing method comprises the following steps that firstly, the sticky rice are washed cleanly and steeped with distilled water for 15-25 hours, the sticky rice is drained dry after being steeped, the sticky rice and the tobacco are steamed through direct steam until the sticky rice is completely cooked; secondly, the steamed sticky rice and the tobacco are spread and aired and are put into a fermentation tank when the temperature drops to 30-35 DEG C, koji, yeast and a tobacco strain are inoculated, and even stirring and saccharification are conducted; thirdly, distilled water is added into the saccharified materials according to the water adding ratio of 1:1-1:5 by the volume ratio, and fermentation is conducted to obtained composite fermentation broth; fourthly, post treatment is conducted on the composite fermentation broth to obtain the liquid sticky rice and tobacco composite fermentation fragrance brewing spice. The fragrance brewing spice achieves the effects of increasing smoothness of cigarette smoke, reducing irritation of the cigarette smoke, improving the throat comfort of a user, increasing the fragrance amount of cigarettes and/or maintaining moisture of cut tobacco.
Description
Technical field
The invention belongs to tobacco aromatics using technical field, specifically relate to a kind of glutinous rice and tobacco complex ferment is made spices and improving the purposes in flavor quality of cigarette.
Background technology
Along with society is to smoking and health problem pay attention to day by day, Jiao falls in Harm reduction techniques becomes one of focus of people's concern.While lowering harm and decreasing coking, style and features and the aesthetic quality of cigarette must be had influence on, particularly there is the problems such as flue gas is dry, flue gas stimulation increase, the comfortableness reduction of user throat.In order to meet the requirement of human consumer to cigarette smoking quality, the Method and Technology how find increases flue gas moisture feeling, reduction flue gas pungency and improve user throat comfortableness becomes one of tobacco industry problem to be solved.
While society, scientific technological advance and change, people more and more pay attention to crude substance, from this precious resources of the Nature, obtain natural product, apply it in production of cigarettes process, to improve the smoking quality of cigarette, it is the focus of current tobacco industry research and development.For this reason, a kind of cost is low, and preparation method is easy and simple to handle, natural, nontoxic, and effectively can increase flue gas moisture feeling, reduce material and the technology of flue gas pungency and raising throat comfortableness, be one of current tobacco industry urgent problem.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, provide a kind of glutinous rice and tobacco complex ferment make spices and are improving the purposes in flavor quality of cigarette, to increase flue gas moisture feeling, reduce flue gas pungency and improve user throat comfortableness.
Object of the present invention is achieved by the following technical programs.
Except as otherwise noted, percentage ratio of the present invention is mass percent.
First aspect present invention relates to makes spices, and it for raw material, utilizes microorganism carry out solid union fermentation and obtain with glutinous rice and tobacco.
Second aspect present invention relates to the preparation method of the fragrant spices of wine described according to a first aspect of the present invention, and it comprises the following steps:
(1) glutinous rice is cleaned, with distilled water immersion 15 ~ 25h, after immersion, glutinous rice is drained, adopt open steam boiling glutinous rice and tobacco to rice is well-done;
(2) by the glutinous rice after boiling and tobacco airing, when temperature is reduced to 30 ~ 35 DEG C, enters fermentor tank inoculation distiller's yeast, yeast and tobacco bacterial classification, stir, saccharification 24 ~ 48h at 25 ~ 35 DEG C;
(3) by volume for the water addition ratio of 1:1-1:5 adds distilled water in the material after saccharification, at 25 ~ 35 DEG C of bottom fermentation 5 ~ 15d, composite fermentation liquid is obtained;
(4) above-mentioned composite fermentation liquid is concentrated, then by extracting, freezing, be separated, concentrated obtain liquid glutinous rice and tobacco complex ferment makes fragrant spices.
Wherein tobacco is preferably tobacco leaf, and preferably by tobacco leaf chopping.Raw material soaking degree keeps complete with the grain of rice, and pinching rice is that powdery is advisable.
In a preferred embodiment of the present invention, the mass ratio of glutinous rice and tobacco is 5:1 ~ 1:1; Material cooking temperature is 100 ~ 130 DEG C, and the time is 30 ~ 60min.
In a preferred embodiment of the present invention, described tobacco bacterial classification is for the isolated bacillus pumilus of raw material with ageing tobacco leaf.
In a preferred embodiment of the present invention, the inoculum size of each bacterial classification is respectively: distiller's yeast 0.5wt% ~ 1wt%; Yeast 0.05wt% ~ 0.1wt%; Tobacco bacterial classification 0.1wt% ~ 0.6wt%.Wherein, described inoculum size refers to the ratio of volume and the rear nutrient solution volume of inoculation moving into seed liquor.
Third aspect present invention relates to the purposes of the fragrant spices of wine described according to a first aspect of the present invention in cigarette.
In a preferred embodiment of the present invention, described wine spices is added in the pipe tobacco of cigarette realize this purposes.
In further preferred embodiment of the present invention, the addition of wherein said wine spices is 0.01% ~ 1% of pipe tobacco weight.Still more preferably, the addition of the fragrant spices of this wine is 0.08% ~ 0.5% of pipe tobacco weight.Glutinous rice and tobacco complex ferment are made after spices mixes with the feed liquid containing conventional perfumes and additive etc. in Cigarette processing technique feeds in raw material process, be sprayed directly on tobacco leaf or pipe tobacco, wine spices inoculum size of the present invention is 0.01% ~ 1% of tobacco leaf or pipe tobacco weight, cigarette process routinely again, rolls into cigarette through throwing, perfuming, cigarette technique.
Fourth aspect present invention relates to the fragrant spices of wine described according to a first aspect of the present invention for improving the purposes of flavor quality of cigarette.
Fifth aspect present invention relates to the fragrant spices of wine described according to a first aspect of the present invention for increasing cigarette smoke moisture feeling, reduction cigarette smoke pungency, raising user throat comfortableness, increase cigarette flavor amount and/or the purposes to pipe tobacco humectation.
Relative to prior art, the present invention has the following advantages:
1, wine spices of the present invention has increases cigarette smoke moisture feeling, reduction cigarette smoke pungency, improve user throat comfortableness, increase cigarette flavor amount and the effect to pipe tobacco humectation.Glutinous rice has abundant aroma component and multiple amino acids, and after fermentation, smell is pleasant; And the fragrant spices of the wine that glutinous rice and tobacco complex ferment obtain, due to the synergy of certain the unknown between glutinous rice and tobacco, not only fragrance is more fresh and sweet, mellow, but also the mellow sense significantly increased with the Harmony of cigarette product and overall fragrance, for cigarette provides good flavouring effect, have to carry and raise or enrich cigarette note, the fullness ratio of increase cigarette perfume (or spice) and the effect of sophistication, also there is certain humectation effect simultaneously.
2, the preparation method of wine spices of the present invention is using glutinous rice and tobacco as raw material, utilizes the microorganism such as mould, yeast to carry out solid union fermentation.Reach with the method for biomagnification the threshold value that essence and flavoring agent requires, preserve natural aroma component to greatest extent, and do not increase too much treatment step.Under the guidance of structured components blending theory, utilize biofermentation technique and distil process preparing product, product significantly can promote cigarette perfume (or spice), coordinates flue gas, increase sweet sense in perfuming cigarette is reinforced, has good cigarette effect.
3, to make the Multiple components that spices participates in generating after cigarette burning identical with tobacco component or close for this glutinous rice and tobacco complex ferment, and have good compatibleness with tobacco, can not increase new objectionable constituent to cigarette smoke.
4, wine spices raw materials of the present invention source is sufficient, with low cost, nontoxic, and preparation technology's flow process is simple, easy to operate, does not change existing cigarette producing process, can have flavouring in various degree and humectation effect to kinds of cigarettes.
Accompanying drawing explanation
Fig. 1 with the addition of pipe tobacco that glutinous rice of the present invention and tobacco complex ferment make spices relative to the addition of that spices made by glutinous rice, tobacco makes spices respectively and the humid keeping performance comparison diagram of moisture in the pipe tobacco of blank.
Fig. 2 is that glutinous rice of the present invention and tobacco complex ferment make spices preparation flow schematic diagram.
Embodiment
Below in conjunction with Figure of description and specific embodiment, the present invention is described in further detail, but drawings and Examples are not limited to the technical solution.
Comparative example 1
Use distilled water immersion 20h after being cleaned by glutinous rice, drain rear employing open steam steamed rice method at 120 DEG C of steamed rice 40min extremely without Bai Xinsheng rice.Inoculate meter Qu, yeast and bacillus pumilus C-5 (bacterial strain deposit number: BRIL00540) when the glutinous rice cooked naturally cools to 30 DEG C and carry out saccharification and fermentation, meter Qu, yeast and bacillus pumilus C-5, inoculum size respectively 0.6%, 0.07%, 0.25%.Saccharification temperature 29 DEG C, the water addition ratio (volume ratio) by 1:1 after saccharification 24h adds distilled water, obtains fermented liquids, directly concentrate at 29 DEG C of bottom fermentation 5d, then by extracting, freezing, be separated, concentratedly prepare liquid glutinous rice and make fragrant spices.Get glutinous rice and make fragrant spice solution 0.2g, mixing rear high pressure spray nozzle with the feed liquid containing conventional perfumes and additive etc. evenly sprays application on 100g tobacco leaf, the process of spraying is carried out in leaf group feeds in raw material process, then cigarette process routinely, cigarette is rolled into, called after No. 1 cigarette through throwing, perfuming, wraparound technique.Then regulate cigarette sample water ratio to be 12% by GB " GB/T16447-1996 tobacco and tobacco product regulate the atmospheric environment with test ", by smokeing panel test, the regulation of panel of experts by " technical requirements of GB5606.4-1996 cigarette sense organ " carries out cigarette sensory evaluating smoking.Smoking result is in table 1.
Comparative example 2
Be raw material with pipe tobacco, add the distilled water of pipe tobacco weight 10 times, heating and refluxing extraction 2 hours.Inoculate meter Qu, yeast and bacillus pumilus C-5 (bacterial strain deposit number: BRIL00540) when extracting solution temperature declines and reaches 30 DEG C to ferment, meter Qu, yeast and bacillus pumilus C-5, inoculum size respectively 0.6%, 0.07%, 0.25%.Saccharification temperature 29 DEG C, the water addition ratio (volume ratio) by 1:1 after saccharification 24h adds distilled water, obtains fermented liquids, directly concentrate at 29 DEG C of bottom fermentation 5d, then by extracting, freezing, be separated, concentratedly prepare liquid tobacco and make fragrant spices.Get tobacco and make fragrant spice solution 0.2g, mixing rear high pressure spray nozzle with the feed liquid containing conventional perfumes and additive etc. evenly sprays application on 100g tobacco leaf, the process of spraying is carried out in leaf group feeds in raw material process, then cigarette process routinely, cigarette is rolled into, called after No. 2 cigarettes through throwing, perfuming, wraparound technique.Then regulate cigarette sample water ratio to be 12% by GB " GB/T16447-1996 tobacco and tobacco product regulate the atmospheric environment with test ", by smokeing panel test, the regulation of panel of experts by " technical requirements of GB5606.4-1996 cigarette sense organ " carries out cigarette sensory evaluating smoking.Smoking result is in table 1.
Embodiment 1
Use distilled water immersion 20h after being cleaned by glutinous rice, drain rear employing open steam steamed rice method by glutinous rice and tobacco at 120 DEG C of boiling 40min extremely without Bai Xinsheng rice.Meter Qu, yeast and bacillus pumilus C-5 (bacterial strain deposit number: BRIL00540) is inoculated when the glutinous rice cooked and pipe tobacco naturally cool to 30 DEG C, carry out saccharification and fermentation, meter Qu, yeast and bacillus pumilus C-5, inoculum size respectively 0.6%, 0.07%, 0.25%.Saccharification temperature 29 DEG C, water addition ratio (volume ratio) by 1:1 after saccharification 24h adds distilled water, obtain fermented liquids at 29 DEG C of bottom fermentation 5d, directly concentrate, then by extracting, freezing, be separated, concentratedly prepare liquid glutinous rice and tobacco complex ferment makes spices.Get glutinous rice and tobacco complex ferment makes fragrant spice solution 0.15g, mixing rear high pressure spray nozzle with the feed liquid containing conventional perfumes and additive etc. evenly sprays application on 100g tobacco leaf, the process of spraying is carried out in leaf group feeds in raw material process, then cigarette process routinely, cigarette is rolled into, called after No. 3 cigarettes through throwing, perfuming, wraparound technique.On same production line, roll contrast cigarette by identical cigarette process, control sample is the normal cigarette not adding the fragrant spices of any wine.Then regulate cigarette sample water ratio to be 12% by GB " GB/T16447-1996 tobacco and tobacco product regulate the atmospheric environment with test ", by smokeing panel test, the regulation of panel of experts by " technical requirements of GB5606.4-1996 cigarette sense organ " carries out cigarette sensory evaluating smoking.Smoking result is in table 1.
Embodiment 2
Use distilled water immersion 25h after being cleaned by glutinous rice, drain rear employing open steam steamed rice method by glutinous rice and tobacco at 100 DEG C of boiling 40min extremely without Bai Xinsheng rice.Inoculate meter Qu, yeast and bacillus pumilus M-4 (bacterial strain deposit number: BRIL00543) when the glutinous rice cooked and pipe tobacco naturally cool to 32 DEG C and carry out saccharification and fermentation, the inoculum size difference 0.7%, 0.05%, 0.1% of meter Qu, yeast and bacillus pumilus M-4.Saccharification temperature 25 DEG C, water addition ratio (volume ratio) by 1:1 after saccharification 36h adds distilled water, obtain fermented liquids at 25 DEG C of bottom fermentation 7d, directly concentrate, then by extracting, freezing, be separated, concentratedly prepare liquid glutinous rice and tobacco complex ferment makes spices.Get glutinous rice and tobacco complex ferment makes fragrant spice solution 0.25g, mixing rear high pressure spray nozzle with the feed liquid containing conventional perfumes and additive etc. evenly sprays application on 100g tobacco leaf, the process of spraying is carried out in leaf group feeds in raw material process, then cigarette process routinely, cigarette is rolled into, called after No. 4 cigarettes through throwing, perfuming, wraparound technique.Then regulate cigarette sample water ratio to be 12% by GB " GB/T16447-1996 tobacco and tobacco product regulate the atmospheric environment with test ", by smokeing panel test, the regulation of panel of experts by " technical requirements of GB5606.4-1996 cigarette sense organ " carries out cigarette sensory evaluating smoking.Smoking result is in table 1.
Embodiment 3
Use distilled water immersion 20h after being cleaned by glutinous rice, drain rear employing open steam steamed rice method by glutinous rice and tobacco at 110 DEG C of boiling 60min extremely without Bai Xinsheng rice.Inoculate meter Qu, yeast and bacillus pumilus C-3 (bacterial strain deposit number: BRIL00539) when the glutinous rice cooked and pipe tobacco naturally cool to 35 DEG C and carry out saccharification and fermentation, the inoculum size 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) by 1:1 after saccharification 48h adds distilled water, obtains fermented liquids, directly concentrate at 28 DEG C of bottom fermentation 15d, then by extracting, freezing, be separated, concentratedly prepare liquid glutinous rice tobacco and make fragrant spices.Get glutinous rice and tobacco complex ferment makes fragrant spice solution 0.18g, mixing rear high pressure spray nozzle with the feed liquid containing conventional perfumes and additive etc. evenly sprays application on 100g tobacco leaf, the process of spraying is carried out in leaf group feeds in raw material process, then cigarette process routinely, cigarette is rolled into, called after No. 5 cigarettes through throwing, perfuming, wraparound technique.Then regulate cigarette sample water ratio to be 12% by GB " GB/T16447-1996 tobacco and tobacco product regulate the atmospheric environment with test ", by smokeing panel test, the regulation of panel of experts by " technical requirements of GB5606.4-1996 cigarette sense organ " carries out cigarette sensory evaluating smoking.Smoking result is in table 1.
Table 1 cigarette sensory evaluating smoking result
Concrete sense organ marking is in table 2.
Table 2 sensory evaluation marking table
Smoking result in table 1 and table 2 shows, glutinous rice and tobacco complex ferment are made spices and are added in cigarette the effect having and increase cigarette smoke moisture feeling, reduce cigarette smoke pungency, improve user throat comfortableness and increase cigarette flavor amount to, significantly can promote cigarette perfume (or spice), coordinate flue gas, increase the sweet sense of flue gas, the perfume quantity of cigarette perfume (or spice), fullness ratio and sophistication can be increased, have good cigarette effect.
Embodiment 4 ~ 9
The glutinous rice obtained in Example 1 and tobacco complex ferment make spices 0.085g ~ 0.5g, be mixed in respectively prepare containing conventional perfumes and additive etc. feed liquid in, shake up rear respectively with spraying application on 100g tobacco leaf with high pressure spray nozzle, the process of spraying is carried out in leaf group feeds in raw material process, then cigarette process routinely, rolls into cigarette through throwing, perfuming, wraparound technique.On same production line, roll contrast cigarette by identical cigarette process, control sample is the normal cigarette not adding the fragrant spices of any wine.Carry out Sensory Quality of Cigarette according to standard method to smoke panel test.Concrete outcome is listed in table 3.
Table 3 Sensory Quality of Cigarette smoking result
Concrete sense organ marking is in table 4.
Table 4 sensory evaluation marking table
From table 3 and table 4, what embodiment 4 ~ 9 obtained makes the cigarette of spices compared with not adding the contrast cigarette of the fragrant spices of this wine containing glutinous rice of the present invention and tobacco complex ferment, the fragrant spices of this wine does not affect original style of cigarette and suction taste, increase perfume quantity, fullness ratio, the sophistication of cigarette perfume (or spice), make cigarette perfume (or spice) more alcohol and, increase the moisture feeling of flue gas simultaneously, improve the sensory comfort of cigarette.Improve the aesthetic quality of cigarette to a certain extent.
Embodiment 10
Get No. 3 cigarettes of preparation in No. 2 cigarettes and embodiment 1 prepared in No. 1 cigarette of preparation in comparative example 1, comparative example 2 respectively and carry out humectation test as the contrast cigarette of blank sample.
Employing Oven Method is tested, 2h is dried at (100 ± 1) DEG C, record the initial aqueous rate of each cigarette sample and contrast cigarette, get each cigarette sample and contrast cigarette and each 5 of Duplicate Samples thereof respectively and put into the water ratio that moisture eliminator measures different time, finally the data obtained are averaged, and moisture content of cut tobaccos was mapped to the test duration, namely obtain the water-cut variation curve of pipe tobacco.Changing conditions is as shown in Figure 1 in time for the water ratio of each cigarette sample and contrast cigarette.
As can be seen from the curve in Fig. 1, under the same conditions, relative to blank cigarette pipe tobacco, add glutinous rice and make the pipe tobacco of spices and add tobacco and make the pipe tobacco of spices, glutinous rice and tobacco complex ferment make spices the significant effect retaining moisture in cut tobacco, and its effect retaining moisture in cut tobacco is obviously better than glutinous rice makes spices and tobacco makes fragrant spices.Therefore, the present invention selects glutinous rice and tobacco to carry out complex ferment preparation and makes spices, and can utilize the synergistic effect between glutinous rice and tobacco fermentation, gained complex ferment makes the humectation that spices significantly improves pipe tobacco in cigarette.
Claims (10)
1. make a spices, it is characterized in that, it for raw material, utilizes microorganism carry out solid union fermentation and obtain with glutinous rice and tobacco.
2. the preparation method of wine spices according to claim 1, it is characterized in that, it comprises the following steps:
(1) glutinous rice is cleaned, with distilled water immersion 15 ~ 25h, after immersion, glutinous rice is drained, adopt open steam boiling glutinous rice and tobacco to rice is well-done;
(2) by the glutinous rice after boiling and tobacco airing, when temperature is reduced to 30 ~ 35 DEG C, enters fermentor tank inoculation distiller's yeast, yeast and tobacco bacterial classification, stir, saccharification 24 ~ 48h at 25 ~ 35 DEG C;
(3) by volume for the water addition ratio of 1:1-1:5 adds distilled water in the material after saccharification, at 25 ~ 35 DEG C of bottom fermentation 5 ~ 15d, composite fermentation liquid is obtained;
(4) above-mentioned composite fermentation liquid is concentrated, then by extracting, freezing, be separated, concentrated obtain liquid glutinous rice and tobacco complex ferment makes fragrant spices.
3. preparation method according to claim 2, is characterized in that, the mass ratio of glutinous rice and tobacco is 5:1 ~ 1:1; Material cooking temperature is 100 ~ 130 DEG C, and the time is 30 ~ 60min.
4. preparation method according to claim 2, is characterized in that, described tobacco bacterial classification is for the isolated bacillus pumilus of raw material with ageing tobacco leaf.
5. preparation method according to claim 2, is characterized in that, the inoculum size of each bacterial classification is respectively: distiller's yeast 0.5wt% ~ 1wt%; Yeast 0.05wt% ~ 0.1wt%; Tobacco bacterial classification 0.1wt% ~ 0.6wt%.
6. the purposes of wine spices according to claim 1 in cigarette.
7. purposes according to claim 6, wherein realizes this purposes by being added in cigarette shreds by described wine spices.
8. purposes according to claim 7, the addition of the fragrant spices of wherein said wine is 0.01% ~ 1% of pipe tobacco weight.
9. wine spices according to claim 1 is for improving the purposes of flavor quality of cigarette.
10. wine spices according to claim 1 is for increasing cigarette smoke moisture feeling, reduction cigarette smoke pungency, raising user throat comfortableness, increase cigarette flavor amount and/or the purposes of giving pipe tobacco humectation.
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| CN105686066A (en) * | 2016-04-05 | 2016-06-22 | 李成 | Honeysuckle health care cigarette and preparation method thereof |
| CN109619669A (en) * | 2019-02-22 | 2019-04-16 | 云南中烟工业有限责任公司 | A kind of saline taste sense additive of cigarette filter stick, preparation method and the usage |
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