CN106666810B - One grows tobacco grape wine novel tobacco product and preparation method thereof - Google Patents

Abstract

The present invention provides a novel tobacco product of tobacco wine, which is fermented with tobacco, grapes, sugar and other raw materials through active dry yeast, β-glucosidase and cellulase to form tobacco grape fermented wine, and the other part uses edible alcohol to ferment tobacco 1. After the soluble components in the grapes are extracted by Soxhlet, the two parts are compounded, soaked in oak chips, and aged to make new tobacco products of tobacco wine. The invention can retain the functional components of tobacco and grapes, has the characteristic aroma of tobacco, the wine is mellow and soft, has a sweet and sour taste, full and rich aroma, neutralizes the strong smell of nicotine, does not irritate the throat, and overcomes the irritation caused by direct use of tobacco powder Excessively large, strong bitterness, strong spicy taste, you can enjoy the satisfaction and pleasure brought by smokeless tobacco; the color is clear purple red, rich in nutrients, easy to drink directly, green and environmentally friendly, and can also bring you Come to consumers to feel novelty and beauty.

Description

Novel tobacco product of tobacco and wine and preparation method thereof

technical field

The invention relates to the technical field of smokeless tobacco, in particular to a novel tobacco wine product and a preparation method thereof.

Background technique

In the process of using the new smokeless cigarettes, there is no smoke formed by combustion, and there is no second-hand smoke hazard, and it is being accepted by more and more domestic and foreign consumers. There are many forms of new smokeless tobacco products, including snuff, chewing tobacco, and tobacco, etc., but the normal production cycle of chewing tobacco is about 3 to 4 months, which increases the production cost, and the quantity, scale and quality of the products cannot be matched. Quickly adjusted to market needs and consumer tastes; may also cause public health problems due to formation of large amounts of residue in the consumer's mouth. At present, researchers in the domestic tobacco field respond to new changes in the development of the international tobacco field, and develop smokeless tobacco products suitable for domestic tobacco consumers, such as snus, chewing tobacco, etc., using tobacco leaves or powdered tobacco to taste in the mouth, Satisfy the need for stimulation by absorbing nicotine and other components in the juice. Existing snus and chewing tobacco products are prone to mildew due to their high moisture content (generally 30-60 parts), which is not conducive to long-term storage. Breath, thus be difficult to be accepted by the people, have limited the promotion of product.

The sensory impact strength of new smokeless tobacco products is mainly affected by the sensory properties of tobacco raw materials. The main feature of domestically developed smokeless tobacco products is that they are formulated with various regulators, humectants, flavoring agents, etc. Most of the processes are directly using tobacco raw materials for grinding, seasoning, and bagging, which have the defects of excessive irritation, strong bitter and astringent taste, and strong spicy taste.

Grape is one of the most important fruits. Among all fruits in the world, its output and cultivated area have always ranked first, and it is called "Crystal Pearl". Grape fruit is bright in color, juicy and delicious, rich in nutrition, with a sugar content of 10% to 30%, rich in acids and multivitamins, and also contains functional nutrients such as resveratrol, proanthocyanidins, tannins, and natural pigments. The ingredients, in addition to helping people improve their sleep, also have many effects, a large amount of fruit acid helps digestion, nourishes deficiency and strengthens stomach. Grape juice may contain the sleep aid hormone melatonin, a substance secreted by the pineal gland in the brain, which can help regulate sleep cycles and treat insomnia. Grape is a food that warms and invigorates yang, not only has the effect of nourishing the liver, but also restores qi and blood, so as to achieve the effect of beautifying and beautifying. Most of the sugar contained in grapes is glucose, which is easily absorbed by the human body. Grapes contain more tartaric acid, which is more helpful for digestion. Grape tastes sweet and sour, and has a mild nature. It has the effects of nourishing yin and blood, strengthening muscles and bones, and facilitating urination. It is a fruit with strong nourishing properties; it is suitable for anemia in pregnancy, cough due to lung deficiency, palpitations, night sweats, rheumatic arthralgia, edema, etc. . It is also effective for acute urinary system infections. Resveratrol in grape skin can not only inhibit the operation of inflammatory substances, but also inhibit the proliferation of malignant cells, and has strong anti-cancer and anti-cancer functions. Grape fruit is rich in glucose, organic acids, amino acids, and vitamins, which can nourish and excite the brain nerves, and have a certain effect on the treatment of neurasthenia. Grape skin, meat, and seeds are rich in resveratrol, which has the effects of lowering blood fat, preventing arteriosclerosis, and enhancing immunity. Especially the flavonoids in purple grape skin have the effect of lowering blood pressure. Anthocyanins have strong anti-oxidation, anti-mutation, alleviate liver dysfunction, protect cardiovascular and other functions.

Red wine contains flavonoids, especially quercetin, which can reduce the viscosity of platelets. Drinking red wine in moderation can protect the heart and reduce the risk of cardiovascular diseases.

Tobacco contains protein, nicotine, volatile acid, glutamine, asparagine and other amino acids, reducing sugar, pectin, starch, sugar ester glycoside and other nutrients. In tobacco products, the aroma and taste of tobacco are crucial. In the prior art, the method of natural alcoholization and biological enzyme fermentation treatment is used to improve the quality of tobacco leaves, promote profound changes in the physical and chemical properties of tobacco leaves, and significantly improve the aroma of tobacco leaves.

In the present invention, tobacco, grapes, sugar, etc. are combined and fermented to prepare tobacco and grape fermented wine, and the mixed extract of tobacco and grapes is compounded to form a new type of tobacco wine product, which can not only retain the characteristic flavor of tobacco, but also have sweet and sour taste, mellow fragrance of wine Taste, increase the nutrition of the human body, this product blends the characteristics of tobacco and wine, the taste is harmonious and novel, it is a new type of liquid tobacco product with functional activity, which has not been reported yet.

Contents of the invention

The purpose of the present invention is to provide a novel tobacco product of tobacco wine, which is fermented by active dry yeast, β-glucosidase, and cellulase from raw materials such as tobacco, grapes, and sugar, and the other part is edible wine. Alcohol extracts the soluble components in tobacco and grapes by Soxhlet, then recombines the two parts, soaks them in oak chips, and ages them to make a new type of tobacco wine, which retains the functional components of tobacco and grapes and has the characteristic aroma of tobacco. , the wine is mellow and soft, with a sweet and sour taste, full and rich aroma, neutralizes the strong smell of nicotine, does not irritate the throat, overcomes the defects of excessive irritation, strong bitterness, and strong spicy taste caused by direct use of tobacco powder, and can enjoy unlimited The satisfaction and pleasure brought by tobacco in the form of smoke; the color is clear purple red, rich in nutrients, convenient to drink directly, green and environmentally friendly, and can also bring consumers novel and beautiful feelings.

The present invention is realized through the following technical solutions:

A new type of tobacco wine tobacco product, using high-quality tobacco powder and high-quality purple grapes as raw materials, specifically comprising the following steps:

(1) Put the crushed grape pulp and high-quality smoke powder into a stainless steel fermenter according to the weight ratio of 1:5-20, add a compound enzyme with a mass of 0.1-0.3% of the mixture of grape pulp and smoke powder, and the compound enzyme includes β-glucosidase and cellulase; in water, add active dry yeast, yeast nutrient (NH ₃ H ₂ PO ₄ ) and sugar, active dry yeast, yeast nutrient (NH ₃ H ₂ PO ₄ ) and sugar at a mass ratio of 1:1.5:1, stirring continuously until the yeast regenerates and produces a lot of foam, then add the yeast liquid at a mass ratio of 15% to 30% of the mixture of grape pulp and tobacco powder, and stir Mix evenly, the total mixture accounts for 60-80% of the volume of the fermenter; at a temperature of 15-30°C, after soaking and fermenting for 24h-36h, add tannins accounting for 10-12.5% by mass of water; detect the sugar content of the mixture, When half of the sugar content of the mixed tobacco grape pulp is consumed, white granulated sugar is added to make the sugar content of the tobacco grape pulp mixture reach 200-250g/L; fermentation is carried out at a temperature of 15-28°C for 5-7 days, when the sugar content of the fermented juice When it reaches below 5g/L, separate the skin dregs, separate the artesian juice, and keep it; separate the skin dregs, squeeze it, and keep the squeezed juice; combine the artesian juice and the squeezed juice to obtain tobacco grape fermented wine, and set aside;

(2) Preparation of tobacco wine extract: put the skin pomace after separation and pressing in step (1) into the lower part with 5 to 10 times the edible alcohol in mass ratio, and heat the separated and pressed tobacco grape skin pomace at 45 to 55 ° C on the top. Soxhlet extraction 1 to 3 times, 3 to 5 hours each time, combined extracts to obtain tobacco wine extracts;

(3) Blending: mix the tobacco grape fermented wine of the above step (1) with the tobacco wine extract of the step (2) in a certain ratio, so that the alcohol content of the tobacco wine of the gained reaches 8-12% (v/v);

(4) Aging: add SO ₂ to the tobacco grape blended wine in step (3), keep the free SO ₂ 25-200mg/L, soak the oak chips in the tobacco wine by 0.2-0.4% of the mass of the tobacco wine, and age 3 to 12 months, regularly transfer tanks to remove sediment and replace oak chips;

(5) Sterilization and filtration clarification: use a model filter with a filter aperture of less than 0.4 microns to filter out bacteria, yeast cells and other impurities, so that the tobacco wine is clear and translucent, and the aroma and taste are purer;

(6) Heat treatment to improve stability and promote oxidation: heat the tobacco wine in the fermenter to 60-70°C, keep it warm for 12-18 minutes, bottle it while it is hot, and cool it naturally to improve the stability of tobacco wine, because heating can sterilize function, prevent turbid precipitation caused by microorganisms, destroy polyphenol oxidase in tobacco wine, and prevent oxidative turbidity of tobacco wine;

(7) Finished product: filling.

Further, the preparation method of grape pulp is as follows: select grapes with purple-red peels, remove diseased, pests, and green fruits, wash away surface dirt with water, crush the fruits with drum or centrifugal crushing, and then The destemmer removes the fruit stems to obtain the grape pulp.

Further, the water in the above steps (1), (2) is distilled water or pure water.

Further, the cellulase in the above step (1) is food grade with an enzyme activity of 100,000 to 200,000 u/g; the β-glucosidase is food grade with an enzyme activity of 100 to 10,000 u/g; the cellulase The mass ratio to β-glucosidase is 0.5-1:1.

Further, the tobacco powder is ultrafine powder of high-quality tobacco leaves from Yunnan, Zimbabwe and other places.

The beneficial effects of the present invention are:

The present invention uses tobacco and grapes as raw materials, produces aroma through compound fermentation of β-glucosidase and cellulase, and then ferments with active dry yeast to form tobacco wine, in which cellulase and β-glucosidase act synergistically to degrade and transform The cell wall macromolecules in tobacco and grapes are transformed into aroma small molecules or aroma precursors, and also promote alcohol fermentation to produce juice, improve aroma quality and taste, and promote fermentation. Alcoholic fermentation with active dry yeast ensures the purity of fermentation and improves For the flavor of tobacco wine, after a period of fermentation, add an appropriate amount of sucrose to promote alcohol fermentation, and add appropriate amount of tannins to effectively protect the natural pigment components such as anthocyanins in grapes, make the pigment more stable, and improve the taste of tobacco wine , to increase the sense of structure; the squeezed tobacco grape marc, and then the active ingredients of which are extracted by Soxhlet for many times with edible alcohol, after the two are compounded according to a certain ratio, adding SO ₂ has the effect of killing miscellaneous bacteria and wild yeast, Then put in oak chips for immersion aging and fermentation, the aroma components and tannins of oak are soaked into tobacco wine, which is cheaper than oak barrels, and the contact area between multiple oak chips and tobacco wine is larger than that of oak barrels, and oak chips are used Convenience, low production cost, and good effect in improving product quality; using a pattern filter, the filter pore size is less than 0.4 microns, filtering out bacteria, yeast cells and other impurities, making tobacco wine clear and clear, and the aroma and taste are more pure; heat treatment improves stability and Pro-oxidation: heat the tobacco wine in the fermenter to 60-70°C, keep it warm for 12-18 minutes, bottle it while it is hot, and cool it naturally to improve the stability of the tobacco wine, because heating has a bactericidal effect and prevents turbidity and precipitation caused by microorganisms , Destroy polyphenol oxidase in tobacco wine, prevent oxidation turbidity of tobacco wine. The final tobacco and wine new-type tobacco products retain the functional components of tobacco and grapes, and contain a variety of flavonoids and anthocyanins, which have strong anti-oxidation, anti-mutation, alleviate liver dysfunction, protect cardiovascular, and lower blood pressure. Functional and nutritious. Tobacco and wine new-type tobacco products have the characteristic aroma of tobacco and the sweet and sour taste of wine and soft taste. Satisfaction and excitement brought by smokeless form of tobacco and a certain alcohol content; the color is clear purple red, easy to carry in bottles, can be drunk directly, green and environmentally friendly, and brings novelty and good feelings to consumers.

The invention has the advantages of simple process conditions, the existing production equipment can be directly used without modification, the raw materials used are natural, environmentally friendly and harmless, and has great industrial application prospects.

detailed description

The present invention will be described in detail below in conjunction with specific embodiments. In the following implementation, each component is proportioned according to parts by weight.

Example 1

A novel tobacco wine product made of tobacco and wine, which uses high-quality Yunnan tobacco powder and high-quality purple grapes as raw materials, and specifically includes the following steps:

(1) Preparation of tobacco grape fermented wine: select grapes with purplish red skin, remove diseased and rotten fruits, diseases and insect pests, and raw green fruits, and wash away surface dirt with clear water. The fruit is crushed by drum type or centrifugal crushing, and then the fruit stem is removed by a destemmer, the crushed grape pulp and high-quality smoke powder (weight ratio 1:5) are put into a stainless steel fermentation tank, and the grape pulp and 0.1% compound enzyme (beta-glucosidase, enzyme activity 10000u/g, cellulase, enzyme activity 200000u/g, both food grade) of tobacco powder mixture mass; in purified water, add 18% water Ratio of active dry yeast, yeast nutrient (NH ₃ H ₂ PO ₄ ) and maltose (the mass ratio of the three is 1:1.5:1), stirring continuously until the yeast regenerates and a lot of foam occurs, and then press the yeast liquid into grapes Add 15% of the mass of the mixture of fruit pulp and tobacco powder, stir and mix evenly, the total mixture accounts for 70% of the volume of the fermentation tank; at 16°C, after soaking and fermenting for 24 hours, add tannins accounting for 10% by mass of water; test the mixture When the sugar content of the mixed tobacco grape pulp is half consumed, white granulated sugar is added to make the sugar content of the tobacco grape pulp mixture reach 200g/L; the fermentation is carried out at a temperature of 16°C for 5 days, when the sugar content of the fermented juice reaches 5g When the /L is below, separate the skin dregs, separate the artesian juice, and keep it; separate the skin dregs, squeeze it, and keep the squeezed juice; combine the artesian juice and the squeezed juice, and reserve it, which is called tobacco grape fermented wine;

(2) Preparation of tobacco wine extract: put the pomace separated and squeezed in step 1) into the lower part with edible alcohol with a mass ratio of 5 times, and perform Soxhlet extraction at 55°C on the top separated and pressed tobacco grape pomace Second, 5h, obtain tobacco wine extract;

(3) Blending: mix the tobacco grape fermented wine in the above step 1) with the tobacco wine extract in step 2) in a certain proportion, so that the alcohol content of the tobacco wine obtained can reach 8% (v/v);

(4) aging: add SO ₂ to the tobacco grape blended wine in step 3), keep free SO ₂ 25mg/L, and soak the oak chips in the tobacco wine by 0.2% of the quality of the tobacco wine, age for 3 months, and regularly Transfer tanks to remove sediment and replace oak chips;

(5) Sterilization and filtration clarification: use a model filter with a filter aperture of less than 0.4 microns to filter out bacteria, yeast cells and other impurities, so that the tobacco wine is clear and translucent, and the aroma and taste are purer;

(6) Heat treatment to improve stability and promote oxidation: heat the tobacco wine in the fermenter to 60 ° C, keep it warm for 18 minutes, bottle it while it is hot, and cool it naturally to improve the stability of tobacco wine, because heating has a bactericidal effect and prevents microorganisms The turbid precipitation caused destroys the polyphenol oxidase in tobacco wine and prevents the oxidative turbidity of tobacco wine.

(7) Finished product: filling.

Tobacco and wine new tobacco products have a strong and rich aroma of tobacco and sweet and sour taste of wine. The aroma is rich, and it overcomes the defects of excessive irritation, strong bitterness and strong spicy taste when used directly with tobacco powder, and can enjoy smoke-free form of tobacco and a certain Satisfaction and excitement brought by the alcohol content; the color is clear purple-brown, the bottle is easy to carry, can be drunk directly, green and environmentally friendly, and brings novelty and good feelings to consumers.

Example 2

A new type of tobacco wine tobacco product, using high-quality tobacco powder and high-quality purple grapes as raw materials, specifically comprising the following steps:

(1) Preparation of tobacco grape fermented wine: select grapes with purplish red skin, remove diseased and rotten fruits, diseases and insect pests, and raw green fruits, and wash away surface dirt with clear water. Use drum or centrifugal crushing to crush the fruit, then remove the stems through a destemmer, put the crushed grape pulp and high-quality smoke powder (weight ratio 1:10) into a stainless steel fermentation tank, add grape pulp and 0.2% compound enzyme (beta-glucosidase, enzyme activity 5000u/g, cellulase, enzyme activity 150,000u/g, both food grade) of tobacco powder mixture mass; in distilled water, add water 24% mass Active dry yeast, yeast nutrient (NH ₃ H ₂ PO ₄ ) and sugar (mass ratio 1:1.5:1), keep stirring until the yeast regenerates and produces a lot of foam, press the yeast liquid into grape pulp and smoke powder Add 21% of the mass of the mixture, stir and mix evenly, and the total mixture accounts for 75% of the volume of the fermenter; at 20°C, after soaking and fermenting for 30 hours, add tannins with 11% of the mass of water; detect the sugar content of the mixture, and in the blended tobacco When half of the sugar content of the grape pulp is consumed, add white sugar to make the sugar content of the tobacco grape pulp mixture reach 225g/L; control the temperature at 23°C to ferment for 6 days, and when the sugar content of the fermented juice reaches below 5g/L, carry out Separation of skin dregs, separation of artesian juice, and retention; separated skin dregs, pressing, and retention of squeezed juice; combining artesian juice and squeezed juice for later use, called tobacco grape fermented wine;

(2) Preparation of tobacco wine extract: put the pomace separated and squeezed in step 1) into the lower part with edible alcohol with a mass ratio of 8 times, and perform Soxhlet extraction twice at 50°C on the top separated and pressed tobacco grape pomace , 4 hours each time, combining the extracts to obtain tobacco wine extracts;

(3) Blending: mix the tobacco grape fermented wine in the above step 1) with the tobacco wine extract in step 2) in a certain proportion, so that the alcohol content of the tobacco wine obtained can reach 10% (v/v);

(4) aging: add SO ₂ to the tobacco grape blended wine in step 3), keep free SO ₂ 50mg/L, and soak the oak chips in the tobacco wine by 0.3% of the quality of the tobacco wine, age for 5 months, and regularly Transfer tanks to remove sediment and replace oak chips.

(5) Sterilization and filtration clarification: use a model filter with a filter aperture of less than 0.4 microns to filter out bacteria, yeast cells and other impurities, so that the tobacco wine is clear and translucent, and the aroma and taste are purer;

(6) Heat treatment to improve stability and promote oxidation: heat the tobacco wine in the fermenter to 65 ° C, keep it warm for 15 minutes, bottle it while it is hot, and cool it naturally to improve the stability of tobacco wine, because heating has a bactericidal effect and prevents microorganisms The turbid precipitation caused destroys the polyphenol oxidase in tobacco wine and prevents the oxidative turbidity of tobacco wine.

(7) Finished product: filling.

Tobacco and wine new tobacco products have obvious aroma of tobacco and sweet and sour taste of wine, rich aroma, harmonious taste, not sharp throat, overcome the defects of excessive irritation, strong bitter taste and strong spicy taste of tobacco powder used directly, Can enjoy the satisfaction and excitement brought by smokeless tobacco and a certain alcohol content; the color is clear and purple, the bottle is easy to carry, can be drunk directly, green and environmentally friendly, and brings novelty and good feelings to consumers.

Example 3

A new type of tobacco wine tobacco product, using high-quality tobacco powder and high-quality purple grapes as raw materials, specifically comprising the following steps:

(1) Preparation of tobacco grape fermented wine: select grapes with purplish red skin, remove diseased and rotten fruits, diseases and insect pests, and raw green fruits, and wash away surface dirt with clear water. Use drum or centrifugal crushing to crush the fruit, then remove the stems through a destemmer, put the crushed grape pulp and high-quality tobacco powder (weight ratio 1:20) into a stainless steel fermentation tank, add grape pulp and Compound enzyme (β-glucosidase, enzyme activity 1000u/g, cellulase, enzyme activity 100,000u/g, both food grade, ratio 1:1) of 0.3% of tobacco powder mixture; in purified water, add Water 35% by mass active dry yeast, yeast nutrients (NH ₃ H ₂ PO ₄ ) and sugar (mass ratio 1:1.5:1), stirring constantly until the yeast regenerates and produces a lot of foam, press the yeast liquid into grapes Add 30% of the mass of the mixture of fruit pulp and tobacco powder, stir and mix evenly, the total mixture accounts for 80% of the volume of the fermenter; under the temperature condition of 28 ℃, after soaking and fermenting for 36 hours, add 12.5% of the mass of tannin in water; Sugar content, when half of the sugar content of the mixed tobacco grape pulp is consumed, white granulated sugar is added to make the sugar content of the tobacco grape pulp mixture reach 250g/L; fermentation is carried out at a temperature of 28°C for 7 days, when the sugar content of the fermented juice reaches 5g/L When it is below L, separate the skin dregs, separate the artesian juice, and keep it; the separated skin dregs, squeeze it, and keep the squeezed juice; combine the artesian juice and the squeezed juice, and reserve it, which is called tobacco grape fermented wine;

(2) Preparation of tobacco wine extract: put the skin pomace separated and squeezed in step 1) into the lower part with 10 times the mass ratio of edible alcohol, and perform Soxhlet extraction at 45°C for 3 times on the top separated and pressed tobacco grape skin pomace , 3 hours each time, combining the extracts to obtain tobacco wine extracts;

(3) Blending: mix the tobacco grape fermented wine in the above step 1) with the tobacco wine extract in step 2) in a certain proportion, so that the alcohol content of the tobacco wine obtained can reach 12% (v/v);

(4) aging: add SO ₂ to the tobacco grape blended wine in step 3), keep free SO ₂ 125mg/L, and soak the oak chips in the tobacco wine by 0.4% of the quality of the tobacco wine, age for 9 months, regularly Transfer tanks to remove sediment and replace oak chips.

(5) Sterilization and filtration clarification: use a model filter with a filter aperture of less than 0.4 microns to filter out bacteria, yeast cells and other impurities, so that the tobacco wine is clear and translucent, and the aroma and taste are purer;

(6) Heat treatment to improve stability and promote oxidation: heat the tobacco wine in the fermenter to 70°C, keep it warm for 12 minutes, bottle it while it is hot, and cool it naturally to improve the stability of tobacco wine, because heating has a bactericidal effect and prevents microorganisms The turbid precipitation caused destroys the polyphenol oxidase in tobacco wine and prevents the oxidative turbidity of tobacco wine.

(7) Finished product: filling.

Tobacco and wine new tobacco products have tobacco aroma and wine sweet and sour taste and soft and harmonious taste. Satisfaction and excitement brought by smokeless form of tobacco and a certain alcohol content; the color is clear purple red, easy to carry in bottles, can be drunk directly, green and environmentally friendly, and brings novelty and good feelings to consumers.

Test Example 1: Sensory Effect Evaluation

The new tobacco wine tobacco products prepared in Examples 1-3 were sensory evaluated. The control group a was tobacco powder products, and the control group b was only fermented products of tobacco, sugar and a certain concentration of edible alcohol, without adding β-glucosidase and fiber Suzyme, active dry yeast, etc., and does not contain tobacco residue alcohol extract, pure tobacco fermented wine.

The results show that the present invention uses tobacco and grapes as raw materials, produces aroma through compound fermentation of β-glucosidase and cellulase, and then ferments with active dry yeast to form tobacco wine, which overcomes the excessive irritation and bitterness of direct use of tobacco powder. Defects of strong flavor and strong spicy taste. Compared with the simple tobacco fermented wine in the control group b, the tobacco wine new tobacco products retain the functional components of tobacco and grapes, contain a variety of flavonoids and anthocyanins, have strong antioxidant, anti-mutation, and alleviate liver dysfunction , protect cardiovascular, lower blood pressure and other functions, rich in nutrition. Tobacco wine new tobacco products, tobacco grape pulp, etc., after compound alcohol fermentation, mixed alcohol extraction and oak chip impregnation and aging, have the characteristic aroma of tobacco, sweet and sour wine and soft taste, full and rich aroma, not pungent throat, can Enjoy the satisfaction and excitement brought by smokeless tobacco and a certain alcohol content; the color is clear and purple, the bottle is easy to carry, can be drunk directly, green and environmentally friendly, and brings novelty and good feelings to consumers.

Table 1. Evaluation of sensory effects of new tobacco products from tobacco and wine

The above is only a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto, any changes or substitutions that can be easily imagined by those skilled in the art within the technical scope disclosed in the present invention, All should be covered within the protection scope of the present invention. Therefore, the protection scope of the present invention should be determined by the protection scope of the claims.

Claims (5)

1. a preparation method of tobacco wine novel tobacco product, it is characterized in that comprising the steps: (1) Preparation of tobacco grape fermented wine: put crushed grape pulp and high-quality tobacco powder into a stainless steel fermenter at a weight ratio of 1:5-20, add grape pulp and tobacco powder mixture with a mass of 0.1-0.3% compound Enzymes, the complex enzymes include β-glucosidase and cellulase; in water, add active dry yeast, yeast nutrients and sugar accounting for 17.5% to 35% by mass of water, the mass ratio of active dry yeast, yeast nutrients and sugar 1:1.5:1, keep stirring until the yeast regenerates and foams a lot, add the yeast liquid according to the mass ratio of grape pulp and smoke powder mixture 15-30%, stir and mix evenly, the total mixture occupies the volume of the fermentation tank 60% to 80% of the content; at a temperature of 15 to 30°C, after soaking and fermenting for 24h to 36h, add tannins accounting for 10% to 12.5% by mass of water; detect the sugar content of the mixture, and when the sugar content of the mixed tobacco grape pulp is half consumed , adding white sugar to make the sugar content of the tobacco grape pulp mixture reach 200-250g/L; control the temperature at 15-28°C to ferment for 5-7 days, and when the sugar content of the fermented juice reaches below 5g/L, carry out skin Slag separation, separating the artesian juice, and retaining; separating the skin residue, pressing, and retaining the squeezed juice; combining the artesian juice and the squeezed juice to obtain tobacco grape fermented wine, which is set aside; (2) Preparation of tobacco wine extract: put the skin pomace after separation and pressing in step (1) into the lower part with 5 to 10 times the edible alcohol in mass ratio, and heat the separated and pressed tobacco grape skin pomace at 45 to 55 ° C on the top. Soxhlet extraction 1 to 3 times, 3 to 5 hours each time, combined extracts to obtain tobacco wine extracts; (3) Blending: mix the tobacco grape fermented wine of the above step (1) with the tobacco wine extract of the step (2) in a certain ratio, so that the alcohol content of the tobacco wine of the gained reaches 8-12% (v/v); (4) Aging: add SO ₂ to the tobacco grape blended wine in step (3), keep the free SO ₂ 25-200mg/L, soak the oak chips in the tobacco wine by 0.2-0.4% of the mass of the tobacco wine, and age 3 to 12 months, regularly transfer tanks to remove sediment and replace oak chips; (5) Sterilization and filtration clarification: use a model filter with a filter aperture of less than 0.4 microns to filter out bacteria, yeast cells and other impurities, so that the tobacco wine is clear and translucent, and the aroma and taste are purer; (6) Heat treatment improves stability and promotes oxidation: heat the tobacco wine in the fermenter to 60-70°C, keep it warm for 12-18min, bottle it while it is hot, and cool it down naturally; (7) Finished product: filling. 2. The preparation method of tobacco wine novel tobacco product as claimed in claim 1, is characterized in that: the preparation method of grape pulp is: select the grape of pericarp purplish red, reject disease rotten, disease and pest, unripe green fruit, wash with clear water The surface dirt is removed, the fruit is crushed by drum or centrifugal crushing, and the fruit stem is removed by a destemmer to obtain the grape pulp. 3. The method for preparing tobacco wine novel tobacco products as claimed in claim 1, characterized in that: the water in the above steps (1) and (2) is distilled water or pure water. 4. The method for preparing novel tobacco wine products according to claim 1, characterized in that: the tobacco powder is ultrafine powder of high-quality tobacco leaves from Yunnan or Zimbabwe. 5. A tobacco wine novel tobacco product prepared by the method according to any one of claims 1-4.