CN106666810B - One grows tobacco grape wine novel tobacco product and preparation method thereof - Google Patents
One grows tobacco grape wine novel tobacco product and preparation method thereof Download PDFInfo
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- CN106666810B CN106666810B CN201710096683.9A CN201710096683A CN106666810B CN 106666810 B CN106666810 B CN 106666810B CN 201710096683 A CN201710096683 A CN 201710096683A CN 106666810 B CN106666810 B CN 106666810B
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- 235000002637 Nicotiana tabacum Nutrition 0.000 title claims abstract description 204
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 173
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 173
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 173
- 235000014101 wine Nutrition 0.000 title claims abstract description 122
- 235000019505 tobacco product Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims description 18
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 claims abstract description 172
- 238000000855 fermentation Methods 0.000 claims abstract description 52
- 230000004151 fermentation Effects 0.000 claims abstract description 52
- 239000000843 powder Substances 0.000 claims abstract description 33
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 31
- 235000000346 sugar Nutrition 0.000 claims abstract description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 19
- 230000032683 aging Effects 0.000 claims abstract description 14
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- 229940106157 cellulase Drugs 0.000 claims abstract description 11
- 244000061458 Solanum melongena Species 0.000 claims abstract description 10
- 238000000605 extraction Methods 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 33
- 239000000203 mixture Substances 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 238000000926 separation method Methods 0.000 claims description 20
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- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 abstract description 4
- 229960002715 nicotine Drugs 0.000 abstract description 4
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- 108010047754 beta-Glucosidase Proteins 0.000 description 10
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- 244000005700 microbiome Species 0.000 description 5
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- 241001593968 Vitis palmata Species 0.000 description 4
- 230000001476 alcoholic effect Effects 0.000 description 4
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- 150000002215 flavonoids Chemical class 0.000 description 4
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- 229920002531 Rubberwood Polymers 0.000 description 2
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- 235000001014 amino acid Nutrition 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
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- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
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- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
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- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
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- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
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- 239000001814 pectin Substances 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- JAOZKJMVYIWLKU-UHFFFAOYSA-N sodium 7-hydroxy-8-[(4-sulfonaphthalen-1-yl)diazenyl]naphthalene-1,3-disulfonic acid Chemical compound C1=CC=C2C(=C1)C(=CC=C2S(=O)(=O)O)N=NC3=C(C=CC4=CC(=CC(=C43)S(=O)(=O)O)S(=O)(=O)O)O.[Na+] JAOZKJMVYIWLKU-UHFFFAOYSA-N 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
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- 238000012360 testing method Methods 0.000 description 1
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- 210000002700 urine Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/10—Chemical features of tobacco products or tobacco substitutes
- A24B15/16—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/24—Treatment of tobacco products or tobacco substitutes by extraction; Tobacco extracts
- A24B15/241—Extraction of specific substances
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G2200/00—Special features
- C12G2200/21—Wine additives, e.g. flavouring or colouring agents
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biochemistry (AREA)
- General Chemical & Material Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Manufacture Of Tobacco Products (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The present invention provides one and grown tobacco grape wine novel tobacco product, with raw materials such as tobacco, grape, sugar, tobacco grape fermentation wine is formed through active dry yeast, β glucuroides, cellulase mixed fermentation, after soluble component in tobacco, grape is carried out surname extraction by another part using edible alcohol, two parts compound, and oak chip immersion, ageing are put into, tobacco grape wine novel tobacco product is made.The present invention can retain tobacco, the functional components of grape, with tobacco characteristic perfume, grape wine is mellow soft, sour-sweet mouthfeel, full aroma is enriched, and neutralizes nicotine strong smell, does not pierce the peppery larynx of larynx, the defects of excitant that overcomes tobacco powder directly to use is excessive, bitter taste is dense, acid is strong, it can enjoy and meet caused by non smoke form tobacco and pleasant sensation；Color and luster is limpid aubergine, has abundant nutritional ingredient, convenient directly to drink, green, moreover it is possible to bringing the impression that consumer is novel, fine.
Description
Technical field
The present invention relates to smokeless tobacco technical field, and in particular to one grows tobacco grape wine novel tobacco product and its preparation
Method.
Background technology
In the smog that novel smokeless cigarette is formed without burning in use, second-hand-cigarette harm will not be produced,
Received by increasing consumer both at home and abroad.Novel smokeless tobacco product has a diversified forms, including snuff, chewing tobacco, containing cigarette etc.,
But the cycle of normal production chewing tobacco is about 3~4 months, increases production cost, and the quantity size of product and liquor style are not
It can be made adjustment rapidly according to the taste of the market demand and consumer；Due to forming substantial amounts of residue in consumer's mouth, also may be used
The problem of public health aspect can be caused.At present, the researcher of domestic Field of Tobacco tackles the new of international Field of Tobacco development
Change, the smoke-free tobacco product for being adapted to domestic tobacco consumer is developed, such as buccal cigarette, chewing tobacco, is put using tobacco leaf or tobacco powder
Tasted in mouth, meet irritating needs by absorbing nicotine in juice and other compositions.Existing buccal cigarette, chewing tobacco system
Product are easy to generation and gone mouldy, be unfavorable for preserving for a long time because moisture content is higher (typically at 30 parts~60 parts), at the same chew when by
In the distinctive excitant of tobacco and the breath such as pungent, bitter, thus it is difficult to be accepted, limits the popularization of product.
The sense organ impact strength of novel smokeless gas tobacco product is mainly influenceed by the organoleptic attribute of tobacco material, domestic at present
Its of the smoke-free tobacco product of exploitation is mainly characterized by carrying out formula modulation by all kinds of conditioning agents, humectant, flavouring agent etc.,
Technique be mostly directly ground using tobacco material, seasoning, pack, have that excitant is excessive, bitter taste is dense, acid is strong
The defects of.
Grape is a kind of most important fruit, and in all fruit in the whole world, its yield and cultivated area rank first always,
It is referred to as " crystal jewel ".Uva color is gorgeous, how delicious juice is, nutritious, and sugar content is up to 10%~30%, containing abundant
Outside acid and multivitamin, also containing the functional nutrient composition such as resveratrol, OPC, tannin, natural pigment, except energy
Enough helping people to improve, sleep is outer, and also many effects, volume tartaric acid helps to digest, qi-restoratives stomach invigorating.Grape juice may contain
Sleep adjuvant hormonal epiphysin, it is the material of pine nut glandular secretion in brain, can helps to adjust sleep cycle, and mistake can be treated
Sleep.Grape is the food of warmly nourishing Yangqi, not only the effect with nourishing the liver, and repairs qi and blood, reaches the effect of skin maintenance.Portugal
It is largely the glucose being easily directly absorbed by the body in more sugar contained by grape, containing more tartaric acid in grape, more
The effect of helpful digestion.It is grape flavor sweet acid, mild-natured, there is the effect of nourishing yin and supplementing blood, strong muscles and bones, tonneau urine, be a kind of taste
The very strong fruit of benefit property；Suitable for diseases such as anemia during pregnancy, cough due to deficiency of the lung, palpitation and night sweat, arthralgia pain due to rheumatism, oedema.Also secreted to acute
Urinary system infection is effective in cure.Resveratrol in Grape Skin can not only suppress the running of inflammation material, and it is thin to suppress canceration
Born of the same parents are spread, and have stronger cancer-resisting function.In grape fruit, glucose, organic acid, amino acid, vitamin content all very
It is abundant, can help and excited cerebral nerve, have certain effect to treatment neurasthenia.There is abundant white lamb's-quarters in Grape Skin, meat, seed
Reed alcohol, there is the effect such as reducing blood lipid, prevention of arterial hardening, strengthen immunity, the particularly Flavonoid substances in purple grape skin, also
The effect of reducing blood pressure, the anthocyanidin in Grape Skin, there is strong anti-oxidation, anti-mutation, mitigate dyshepatia, protection painstaking effort
The functions such as pipe.
Contain flavonoids in red wine, quercetin particularly therein can reduce hematoblastic stickiness, fit
Amount, which drinks red wine, can play a part of cardioprotection, reduce angiocardiopathy harm.
Contain the amino acid such as protein, nicotine, volatile acid, glutamine, asparagine, reduced sugar, pectin, shallow lake in tobacco
The nutriments such as powder, sugar ester glucosides.In tobacco product, the fragrance and suction taste of tobacco are vital.In the prior art, adopt
The quality of tobacco leaf is improved with the method for natural alcoholization, fermented by biological enzyme processing, promotes tobacco leaf physicochemical property that profound change, cigarette occurs
Leaf fragrance is obviously improved.
Tobacco, grape, sugar etc., composite fermentation are prepared tobacco grape fermentation wine, extraction are mixed with tobacco, grape by the present invention
Liquid compounding turns into tobacco grape wine novel tobacco product, can retain tobacco characteristic flavor on basis, there is grape wine sour and sweet palatability, delicate fragrance again
Mellow mouthfeel, increase the nutrition of human body, the characteristics of product has rubbed up tobacco, grape wine, mouthfeel is coordinated, be novel, is a kind of tool
Functional active liquid novel tobacco product, there is not been reported.
The content of the invention
Grown tobacco grape wine novel tobacco product it is an object of the invention to provide one, with the raw materials such as tobacco, grape, sugar, warp
Active dry yeast, beta-glucosidase, cellulase mixed fermentation form tobacco grape fermentation wine, and another part uses edible wine
After soluble component in tobacco, grape is carried out surname extraction by essence, two parts compounding, and it is put into oak chip immersion, ageing, system
Into tobacco grape wine novel tobacco product, retain tobacco, the functional components of grape, there is tobacco characteristic perfume, grape wine alcohol
Thick soft, sour-sweet mouthfeel, full aroma is enriched, and neutralizes nicotine strong smell, does not pierce the peppery larynx of larynx, the thorn for overcoming tobacco powder directly to use
Swash the defects of property is excessive, bitter taste is dense, acid is strong, satisfaction and pleasant sensation caused by non smoke form tobacco can be enjoyed；
Color and luster is limpid aubergine, has abundant nutritional ingredient, convenient directly to drink, green, moreover it is possible to bringing consumer new
Very, fine impression.
The present invention is achieved through the following technical solutions：
One grows tobacco grape wine novel tobacco product, uses high-quality tobacco powder, high-quality purplish red grape as raw material, specifically include as
Lower step：
(1) by broken grape pulp and high-quality tobacco powder according to weight ratio 1:5~20 are put into stainless steel fermentation tank, add
The complex enzyme of grape pulp and tobacco powder mixture quality 0.1~0.3%, the complex enzyme include beta-glucosidase and cellulose
Enzyme；In water, active dry yeast, the yeast nutrient (NH for accounting for the mass ratio of water 17.5~35% are added3H2PO4) and sugar, it is active dry
Yeast, yeast nutrient (NH3H2PO4) and sugar mass ratio be 1：1.5:1, it is continuously agitated, until yeast regeneration, rises big
Foam is measured, yeast juice is added by grape pulp and tobacco powder mixture quality ratio 15~30%, is uniformly mixed, total mixture
Account for the 60~80% of fermenter volume；Under 15~30 DEG C of temperature conditionss, dipping fermentation 24h~36h after, addition account for water 10~
The tannin of 12.5% mass ratio；The pol of mixture is detected, when the pol of smoking mixture grape slurry consumes half, adds white sand
Sugar, the sugar content of tobacco grape fruit pulp mixture is set to reach 200-250g/L；15~28 DEG C of temperature of control carries out fermentation 5~7 days,
When fermented juice sugar content reaches below 5g/L, skin slag separation is carried out, separates free juice, is retained；The skin slag of separation, is pressed
Squeeze, squeezing juice retains；Free juice and squeezing juice are merged to obtain tobacco grape fermentation wine, it is standby；
(2) preparation of tobacco grape wine extract：Skin slag after separation in step (1) is squeezed, using mass ratio 5~10
Times edible alcohol is placed on bottom, and the separation squeezing tobacco grape skin to top carries out 45~55 DEG C of surname extractions 1~3 time, often
Secondary 3~5h, merge extract solution, obtain tobacco grape wine extract；
(3) allocate：By the tobacco grape fermentation wine of above-mentioned steps (1) and the tobacco grape wine extract of step (2) with one
Certainty ratio mixes, and the tobacco dregs of grape wine precision of gained is reached 8~12% (v/v)；
(4) ageing：SO is added into the tobacco grape allotment wine of step (3)2, keep free SO225~200mg/L, and will
Oak chip is immersed in tobacco grape wine by the 0.2~0.4% of tobacco wine quality, ageing 3~12 months, is periodically turned tank and is gone
Except precipitating and change oak chip；
(5) aseptic filtration is fining：Using mode filtering machine, pore size filter is less than 0.4 micron, is removed by filtration bacterium, ferment
Mother cell and other impurities, clarify tobacco grape wine bright, fragrance mouthfeel is purer；
(6) heat treatment improves stability and enzymatic oxidation：Tobacco grape wine in fermentation tank is heated to 60~70 DEG C, insulation
12~18min, bottle while hot, natural cooling, reach and improve the effect of tobacco Stability of Grape Wine, because heating has bactericidal action,
Turbidity sediment caused by microorganism is prevented, destroys polyphenol oxidase in tobacco grape wine, prevents that the oxidation of tobacco grape wine is muddy；
(7) finished product：It is filling.
Further, the preparation method of grape pulp is：From the grape of pericarp aubergine, rotten disease, disease pest, raw green grass or young crops are rejected
Fruit, surface contaminants are washed away with clear water, are crushed fruit with drum-type or centrifugal crush, then remove carpopodium through stemmer, you can
Obtain the grape pulp.
Further, the water in above-mentioned steps (1), (2) is distilled water or pure water.
Further, the cellulase in above-mentioned steps (1) is food-grade, and enzyme activity is 100,000~200,000 u/g；β-glucose
Glycosides enzyme is food-grade, and enzyme activity is 100~10000u/g；Cellulase and beta-glucosidase mass ratio are 0.5~1：1.
Further, described tobacco powder is the ultra-micro powder of the ground sound tobaccos such as Yunnan, Zimbabwe.
The beneficial effects of the invention are as follows：
The present invention gives birth to perfume using tobacco, grape as raw material, through beta-glucosidase, cellulase composite fermentation, then through activity
Dry ferment fermentation forms tobacco grape wine, its cellulase, beta-glucosidase synergy, Degradation and Transformation tobacco, grape
In cell membrane macromolecular substances, and change into fragrance small-molecule substance or flavor precursor, also promote alcoholic fermentation juice, carry
High flavouring essence quality and mouthfeel, promote fermentation, active dry yeast alcoholic fermentation ensures the pure of fermentation, improves tobacco grape wine
Flavor, after a period of time of fermenting, suitable amount of sucrose is also supplemented, promotes alcoholic fermentation, and add appropriate tannin, effectively protected in grape
The natural pigment composition such as anthocyanidin, make pigment more stable, and the mouthfeel of tobacco grape wine can be improved, increase structure sense；Pressed
The tobacco treaster of squeezing, then through edible alcohol by the multiple surname extraction of active ingredient therein, after both compound by a certain percentage,
Add SO2Have the function that to kill miscellaneous bacteria and wild yeasts, be then placed in oak chip dipping ageing fermentation, the fragrance ingredient of oak
Soaked with tanning matter in the molten grape wine to tobacco, lower than oak barrel cost, multi-disc oak chip connects than oak barrel and tobacco grape wine
Contacting surface product is bigger, and oak chip is easy to use, and production cost is low, and it is good to improve product quality effect；Using mode filtering machine, filtering
Aperture is less than 0.4 micron, is removed by filtration bacterium, yeast cells and other impurities, tobacco grape wine is clarified bright, fragrance mouthfeel
It is purer；Heat treatment improves stability and enzymatic oxidation：Tobacco grape wine in fermentation tank is heated to 60~70 DEG C, insulation 12~
18min, bottle while hot, natural cooling, reach and improve the effect of tobacco Stability of Grape Wine, because heating has bactericidal action, prevent
Turbidity sediment caused by microorganism, polyphenol oxidase in tobacco grape wine is destroyed, prevent that the oxidation of tobacco grape wine is muddy.Finally
Manufactured tobacco grape wine novel tobacco product, retain tobacco, the functional components of grape, containing multiple types Flavonoid substances,
Anthocyanidin, there is strong anti-oxidation, anti-mutation, mitigate dyshepatia, the function such as protection is cardiovascular, reduces blood pressure, it is nutritious.
There is tobacco grape wine novel tobacco product tobacco characteristic perfume and the sour-sweet alcohol of grape wine and soft mouthfeel, full aroma to enrich,
The peppery larynx of larynx is not pierced, the defects of excitant for overcoming tobacco powder directly to use is excessive, bitter taste is dense, acid is strong, can enjoy nothing
Meet and excited pleasant feeling caused by mist form tobacco and certain alcohol content；Color and luster is limpid aubergine, bottling side
Portable belt, can directly it drink, it is green, bring the impression that consumer is novel, fine.
Present invention process condition is simple, and existing equipment can be used directly, without transformation, raw material natural environmental-protective used
The advantages that harmless, there is larger prospects for commercial application.
Embodiment
The present invention is described in detail below in conjunction with specific embodiment.Each component is according to parts by weight in implementing below
Matched.
Embodiment 1
One grows tobacco grape wine novel tobacco product, uses high-quality Yunnan tobacco powder, high-quality purplish red grape as raw material, specific bag
Include following steps：
(1) preparation of tobacco grape fermentation wine：From the grape of pericarp aubergine, rotten disease, disease pest, raw green fruit are rejected, is used
Clear water washes away surface contaminants.Fruit is crushed with drum-type or centrifugal crush, then removes carpopodium through stemmer, the Portugal that will be crushed
(weight is than 1 for grape pulp and high-quality tobacco powder:5) it is put into stainless steel fermentation tank, adds grape pulp and tobacco powder mixture quality
0.1% complex enzyme (beta-glucosidase, enzyme activity 10000u/g, cellulase, the u/g of enzyme activity 200,000, is food-grade)；Pure
In water purification, active dry yeast, the yeast nutrient (NH for accounting for the mass ratio of water 18% are added3H2PO4) and maltose (three's mass ratio
1：1.5:1), it is continuously agitated, until yeast regeneration, a large amount of foams of rising, then yeast juice is mixed by grape pulp and tobacco powder
The 15% of amount of substance adds, and is uniformly mixed, total mixture accounts for the 70% of fermenter volume；Under the conditions of 16 DEG C, dipping hair
After ferment 24h, the tannin for accounting for the mass ratio of water 10% is added；The pol of mixture is detected, is consumed in the pol of smoking mixture grape slurry
During half, white granulated sugar is added, the sugar content of tobacco grape fruit pulp mixture is reached 200g/L；16 DEG C of temperature of control is fermented
5 days, when fermented juice sugar content reaches below 5g/L, skin slag separation is carried out, separates free juice, is retained；The skin slag of separation, carry out
Squeezing, squeezing juice retain；Free juice and squeezing juice are merged, standby, referred to as tobacco grape fermentation wine；
(2) preparation of tobacco grape wine extract：Skin slag that will be in step 1) after separation squeezing, using 5 times of mass ratio
Edible alcohol is placed on bottom, separation squeezing tobacco grape skin 55 DEG C of the progress surname extraction 1 time to top, 5h, obtains tobacco
Grape wine extract；
(3) allocate：By above-mentioned steps 1) tobacco grape fermentation wine and step 2) tobacco grape wine extract with certain
Ratio mixes, and the tobacco dregs of grape wine precision of gained is reached 8% (v/v)；
(4) ageing：SO is added into the tobacco grape allotment wine of step 3)2, keep free SO225mg/L, and by oak chip
It is immersed in by the 0.2% of tobacco wine quality in tobacco grape wine, ageing 3 months, periodically turns tank and remove precipitation and change rubber
Wood chip；
(5) aseptic filtration is fining：Using mode filtering machine, pore size filter is less than 0.4 micron, is removed by filtration bacterium, ferment
Mother cell and other impurities, clarify tobacco grape wine bright, fragrance mouthfeel is purer；
(6) heat treatment improves stability and enzymatic oxidation：Tobacco grape wine in fermentation tank is heated to 60 DEG C, insulation
18min, bottle while hot, natural cooling, reach and improve the effect of tobacco Stability of Grape Wine, because heating has bactericidal action, prevent
Turbidity sediment caused by microorganism, polyphenol oxidase in tobacco grape wine is destroyed, prevent that the oxidation of tobacco grape wine is muddy.
(7) finished product：It is filling.
Tobacco grape wine novel tobacco product has the strongly strong fragrance of tobacco and the sour-sweet alcohol of grape wine and mouthfeel, fragrance rich
Richness, the defects of excitant that overcomes tobacco powder directly to use is excessive, bitter taste is dense, acid is strong, non smoke form can be enjoyed
Meet and excited pleasant feeling caused by tobacco and certain alcohol content；Color and luster is limpid purple brown, and bottling is convenient for carrying, energy
Directly drink, it is green, bring the impression that consumer is novel, fine.
Embodiment 2
One grows tobacco grape wine novel tobacco product, uses high-quality tobacco powder, high-quality purplish red grape as raw material, specifically include as
Lower step：
(1) preparation of tobacco grape fermentation wine：From the grape of pericarp aubergine, rotten disease, disease pest, raw green fruit are rejected, is used
Clear water washes away surface contaminants.Fruit is crushed with drum-type or centrifugal crush, then removes carpopodium through stemmer, the Portugal that will be crushed
(weight is than 1 for grape pulp and high-quality tobacco powder:10) it is put into stainless steel fermentation tank, adds grape pulp and tobacco powder mixture quality
0.2% complex enzyme (beta-glucosidase, enzyme activity 5000u/g, cellulase, the u/g of enzyme activity 150,000, is food-grade)；Steaming
In distilled water, active dry yeast, the yeast nutrient (NH of the mass of water 24% are added3H2PO4) and sugared (mass ratio 1：1.5:1), do not stop
Ground stirs, and until yeast regenerates, a large amount of foams of rising, yeast juice is pressed into grape pulp and tobacco powder mixture quality 21% adds
Enter, be uniformly mixed, total mixture accounts for the 75% of fermenter volume；Under 20 DEG C of temperature conditionss, after dipping fermentation 30h, add
Enter the tannin of the mass of water 11%；The pol of mixture is detected, when the pol of smoking mixture grape slurry consumes half, adds white sand
Sugar, the sugar content of tobacco grape fruit pulp mixture is set to reach 225g/L；23 DEG C of temperature of control carries out fermentation 6 days, when fermented juice contains
When sugar amount reaches below 5g/L, skin slag separation is carried out, separates free juice, is retained；The skin slag of separation, is squeezed, and squeezing juice is protected
Stay；Free juice and squeezing juice are merged, standby, referred to as tobacco grape fermentation wine；
(2) preparation of tobacco grape wine extract：By the skin slag after separation squeezing in step 1), eaten for 8 times using mass ratio
Bottom is placed on alcohol, separation squeezing tobacco grape skin 50 DEG C of the progress surname extraction 2 times to top, each 4h, merging carries
Liquid is taken, obtains tobacco grape wine extract；
(3) allocate：By above-mentioned steps 1) tobacco grape fermentation wine and step 2) tobacco grape wine extract with certain
Ratio mixes, and the tobacco dregs of grape wine precision of gained is reached 10% (v/v)；
(4) ageing：SO is added into the tobacco grape allotment wine of step 3)2, keep free SO250mg/L, and by oak chip
It is immersed in by the 0.3% of tobacco wine quality in tobacco grape wine, ageing 5 months, periodically turns tank and remove precipitation and change rubber
Wood chip.
(5) aseptic filtration is fining：Using mode filtering machine, pore size filter is less than 0.4 micron, is removed by filtration bacterium, ferment
Mother cell and other impurities, clarify tobacco grape wine bright, fragrance mouthfeel is purer；
(6) heat treatment improves stability and enzymatic oxidation：Tobacco grape wine in fermentation tank is heated to 65 DEG C, insulation
15min, bottle while hot, natural cooling, reach and improve the effect of tobacco Stability of Grape Wine, because heating has bactericidal action, prevent
Turbidity sediment caused by microorganism, polyphenol oxidase in tobacco grape wine is destroyed, prevent that the oxidation of tobacco grape wine is muddy.
(7) finished product：It is filling.
Tobacco grape wine novel tobacco product has the obvious fragrance of tobacco and the sour-sweet soft mouthfeel of grape wine, and fragrance is richer
Richness, mouthfeel are coordinated, and do not pierce the peppery larynx of larynx, and the excitant for overcoming tobacco powder directly to use is excessive, bitter taste is dense, acid is strong lacks
Fall into, can enjoy and meet and excited pleasant feeling caused by non smoke form tobacco and certain alcohol content；Color and luster is limpid purple
Red, bottling are convenient for carrying, and can directly be drunk, green, bring the impression that consumer is novel, fine.
Embodiment 3
One grows tobacco grape wine novel tobacco product, uses high-quality tobacco powder, high-quality purplish red grape as raw material, specifically include as
Lower step：
(1) preparation of tobacco grape fermentation wine：From the grape of pericarp aubergine, rotten disease, disease pest, raw green fruit are rejected, is used
Clear water washes away surface contaminants.Fruit is crushed with drum-type or centrifugal crush, then removes carpopodium through stemmer, the Portugal that will be crushed
(weight is than 1 for grape pulp and high-quality tobacco powder:20) it is put into stainless steel fermentation tank, adds grape pulp and tobacco powder mixture quality
(beta-glucosidase, enzyme activity 1000u/g, cellulase, the u/g of enzyme activity 100,000, are food-grade to 0.3% complex enzyme, ratio 1:
1)；In pure water, active dry yeast, the yeast nutrient (NH of the mass of water 35% are added3H2PO4) and sugared (mass ratio 1：1.5:
1), it is continuously agitated, until yeast regenerates, a large amount of foams of rising, by yeast juice by grape pulp and tobacco powder mixture quality
30% adds, and is uniformly mixed, total mixture accounts for the 80% of fermenter volume；Under 28 DEG C of temperature conditionss, dipping fermentation 36h
Afterwards, the tannin of the mass of water 12.5% is added；The pol of mixture is detected, when the pol of smoking mixture grape slurry consumes half,
White granulated sugar is added, the sugar content of tobacco grape fruit pulp mixture is reached 250g/L；28 DEG C of temperature of control carries out fermentation 7 days, when
When fermented juice sugar content reaches below 5g/L, skin slag separation is carried out, separates free juice, is retained；The skin slag of separation, is squeezed,
Squeezing juice retains；Free juice and squeezing juice are merged, standby, referred to as tobacco grape fermentation wine；
(2) preparation of tobacco grape wine extract：By the skin slag after separation squeezing in step 1), eaten for 10 times using mass ratio
Bottom is placed on alcohol, the separation squeezing tobacco grape skin to top carries out 45 DEG C of surname extractions 3 times, each 3h, merges extraction
Liquid is taken, obtains tobacco grape wine extract；
(3) allocate：By above-mentioned steps 1) tobacco grape fermentation wine and step 2) tobacco grape wine extract with certain
Ratio mixes, and the tobacco dregs of grape wine precision of gained is reached 12% (v/v)；
(4) ageing：SO is added into the tobacco grape allotment wine of step 3)2, keep free SO2125mg/L, and by oak
Piece is immersed in tobacco grape wine by the 0.4% of tobacco wine quality, ageing 9 months, is periodically turned tank and is removed precipitation and change
Oak chip.
(5) aseptic filtration is fining：Using mode filtering machine, pore size filter is less than 0.4 micron, is removed by filtration bacterium, ferment
Mother cell and other impurities, clarify tobacco grape wine bright, fragrance mouthfeel is purer；
(6) heat treatment improves stability and enzymatic oxidation：Tobacco grape wine in fermentation tank is heated to 70 DEG C, insulation
12min, bottle while hot, natural cooling, reach and improve the effect of tobacco Stability of Grape Wine, because heating has bactericidal action, prevent
Turbidity sediment caused by microorganism, polyphenol oxidase in tobacco grape wine is destroyed, prevent that the oxidation of tobacco grape wine is muddy.
(7) finished product：It is filling.
Tobacco grape wine novel tobacco product has tobacco aroma and the sour-sweet alcohol of grape wine and soft coordination mouthfeel, and fragrance is satisfied
It is full abundant, the peppery larynx of larynx is not pierced, the defects of excitant for overcoming tobacco powder directly to use is excessive, bitter taste is dense, acid is strong, energy
Enjoy and meet and excited pleasant feeling caused by non smoke form tobacco and certain alcohol content；Color and luster is limpid aubergine,
Bottling is convenient for carrying, and can directly be drunk, green, brings the impression that consumer is novel, fine.
Test example 1：Sensory effects are evaluated
Tobacco grape wine novel tobacco product prepared by embodiment 1-3 carries out sensory evaluation, and control group a is tobacco powder
Product, control group b are only tobacco, sugar and finite concentration edible alcohol fermented product, do not add beta-glucosidase, cellulose
Enzyme, active dry yeast etc., also without tobacco slag alcoholic extract liquid, simple tobacco fermentation wine.
As a result show：The present invention gives birth to perfume using tobacco, grape as raw material, through beta-glucosidase, cellulase composite fermentation,
Tobacco grape wine is formed through active dry yeast fermentation again, the excitant for overcoming tobacco powder directly to use is excessive, bitter taste is dense, pungent
The defects of taste is strong.Compared with the simple tobacco fermentation wine of control group b, tobacco grape wine novel tobacco product, retain tobacco, Portugal
The functional components of grape, containing multiple types Flavonoid substances, anthocyanidin, there is strong anti-oxidation, anti-mutation, mitigate liver function barrier
Hinder, protect that cardiovascular, the function such as reduce blood pressure, it is nutritious.Tobacco grape wine novel tobacco product, tobacco grape pulp etc. pass through
After compound alcoholic fermentation, mixed alcohol extract and impregnate ageing by oak chip, there is tobacco characteristic perfume and grape vinic acid
Sweet and pure and soft mouthfeel, full aroma are enriched, and do not pierce the peppery larynx of larynx, can enjoy non smoke form tobacco and certain alcohol content institute
The satisfaction and excited pleasant feeling brought；Color and luster is limpid aubergine, and bottling is convenient for carrying, can directly drunk, green, brings
Novel, the fine impression of consumer.
The tobacco grape wine novel tobacco product sensory effects of table 1. are evaluated
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any
Belong to those skilled in the art the invention discloses technical scope in, the change or replacement that can readily occur in, all should
It is included within the scope of the present invention.Therefore, protection scope of the present invention should be defined by scope of the claims.
Claims (5)
- A 1. preparation method for growing tobacco grape wine novel tobacco product, it is characterised in that comprise the following steps：(1) preparation of tobacco grape fermentation wine：By broken grape pulp and high-quality tobacco powder according to weight ratio 1:5~20 are put into not Become rusty in steel fermentation tank, add the complex enzyme of grape pulp and tobacco powder mixture quality 0.1~0.3%, the complex enzyme include β- Glucuroide and cellulase；In water, add account for the active dry yeast of the mass ratio of water 17.5~35%, yeast nutrient and Sugar, the mass ratio of active dry yeast, yeast nutrient and sugar is 1：1.5:1, it is continuously agitated, until yeast regeneration, rises big Foam is measured, yeast juice is added by grape pulp and tobacco powder mixture quality ratio 15~30%, is uniformly mixed, total mixture Account for the 60~80% of fermenter volume；Under 15~30 DEG C of temperature conditionss, dipping fermentation 24h~36h after, addition account for water 10~ The tannin of 12.5% mass ratio；The pol of mixture is detected, when the pol of smoking mixture grape slurry consumes half, adds white sand Sugar, the sugar content of tobacco grape fruit pulp mixture is set to reach 200-250g/L；15~28 DEG C of temperature of control carries out fermentation 5~7 days, When fermented juice sugar content reaches below 5g/L, skin slag separation is carried out, separates free juice, is retained；The skin slag of separation, is pressed Squeeze, squeezing juice retains；Free juice and squeezing juice are merged to obtain tobacco grape fermentation wine, it is standby；(2) preparation of tobacco grape wine extract：By the skin slag after separation squeezing in step (1), eaten for 5~10 times using mass ratio Bottom is placed on alcohol, separation to top squeezing tobacco grape skin carries out 45~55 DEG C of surname extractions 1~3 time, every time 3~ 5h, merge extract solution, obtain tobacco grape wine extract；(3) allocate：By the tobacco grape fermentation wine of above-mentioned steps (1) and the tobacco grape wine extract of step (2) necessarily to compare Example mixing, makes the tobacco dregs of grape wine precision of gained reach 8~12% (v/v)；(4) ageing：SO is added into the tobacco grape allotment wine of step (3)2, keep free SO225~200mg/L, and by oak Piece is immersed in tobacco grape wine by the 0.2~0.4% of tobacco wine quality, ageing 3~12 months, and it is heavy periodically to turn tank removal Form sediment and change oak chip；(5) aseptic filtration is fining：Using mode filtering machine, pore size filter is less than 0.4 micron, it is thin to be removed by filtration bacterium, yeast Born of the same parents and other impurities, clarify tobacco grape wine bright, fragrance mouthfeel is purer；(6) heat treatment improves stability and enzymatic oxidation：Tobacco grape wine in fermentation tank is heated to 60~70 DEG C, insulation 12~ 18min, bottle while hot, natural cooling；(7) finished product：It is filling.
- 2. the preparation method of tobacco grape wine novel tobacco product as claimed in claim 1, it is characterised in that：Grape pulp Preparation method is：From the grape of pericarp aubergine, rotten disease, disease pest, raw green fruit are rejected, surface contaminants are washed away with clear water, with rolling Cartridge type or centrifugal crush crush fruit, then remove carpopodium through stemmer, you can obtain the grape pulp.
- 3. the preparation method of tobacco grape wine novel tobacco product as claimed in claim 1, it is characterised in that：Above-mentioned steps (1), the water in (2) is distilled water or pure water.
- 4. the preparation method of tobacco grape wine novel tobacco product as claimed in claim 1, it is characterised in that：Described tobacco powder For Yunnan or the ultra-micro powder of Zimbabwe's sound tobacco.
- A kind of 5. tobacco grape wine novel tobacco product prepared by method as any one of claim 1-4.
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| CN102443508A (en) * | 2011-12-27 | 2012-05-09 | 国家纳米技术与工程研究院 | Production process for preparing dry red wine by using compound biological enzyme |
| CN102703268A (en) * | 2012-01-10 | 2012-10-03 | 烟台张裕集团有限公司 | Production method of aged dry red wine |
| CN103173307A (en) * | 2013-03-22 | 2013-06-26 | 新疆农业科学院吐鲁番农业科学研究所 | Dried currant distilled liquor and preparation method thereof |
| CN103911242A (en) * | 2014-04-25 | 2014-07-09 | 中粮长城葡萄酒（烟台）有限公司 | Ageing sweet-white wine and brewing process of ageing sweet-white wine |
| CN103966039A (en) * | 2014-05-09 | 2014-08-06 | 宁夏林业研究所股份有限公司 | Brewing process of natural sweet grape wine |
| CN105969617A (en) * | 2016-07-20 | 2016-09-28 | 湖北中烟工业有限责任公司 | Method for preparing cigarette rum fragrance through cooperation between high static pressure and oak chips |
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