CN111227289A - Method for improving baking quality of flue-cured tobacco - Google Patents
Method for improving baking quality of flue-cured tobacco Download PDFInfo
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- CN111227289A CN111227289A CN202010182734.1A CN202010182734A CN111227289A CN 111227289 A CN111227289 A CN 111227289A CN 202010182734 A CN202010182734 A CN 202010182734A CN 111227289 A CN111227289 A CN 111227289A
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/10—Roasting or cooling tobacco
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- 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
- A24B15/20—Biochemical treatment
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- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention relates to a method for improving the baking quality of flue-cured tobacco, which comprises the steps of spraying enzyme preparations on the front and back surfaces of newly-picked tobacco leaves, placing the treated tobacco leaves in the shade for a set time, and baking the treated tobacco leaves according to a tobacco leaf baking process, wherein the enzyme preparations comprise neutral protease, α -amylase, cellulase and pectinase.
Description
Technical Field
The invention belongs to the technical field of tobacco leaf curing and modulation, and particularly relates to a method for improving the curing quality of flue-cured tobacco.
Background
Tobacco is a commercial crop and the inherent quality of tobacco leaves directly determines the availability of tobacco leaves. The quality of the tobacco leaves can be shown only by baking, and modulation is an important link for improving the quality of the tobacco leaves in the tobacco processing process, mainly a conversion process of substances contained in the tobacco leaves, wherein enzymes play a key role. Because the content of endogenous enzymes and enzymes in the tobacco leaves is low, the tobacco leaves are not enough to fully convert the incompatible components in the tobacco leaves in a short time by only depending on the action of the enzymes of the tobacco leaves in the baking process, so that the quality is improved, and the industrial production requirement cannot be met.
In order to improve the quality of the flue-cured tobacco, the prior art is realized by adjusting or improving the baking process, but the natural quality of the original tobacco leaves cannot be improved, and the quality of the baked tobacco leaves cannot be essentially improved.
Disclosure of Invention
The invention aims to provide a method for improving the baking quality of flue-cured tobacco, which aims to solve the problem that the inherent quality of tobacco leaves cannot be improved by baking the flue-cured tobacco in the prior art.
The invention is realized by the following technical scheme:
a method for improving the baking quality of flue-cured tobacco comprises the following steps:
s1, spraying enzyme preparations on the front and back sides of the newly-picked tobacco leaves;
s2, placing the processed tobacco leaves in the shade for 5-8 hours;
s3, baking the processed tobacco leaves according to the tobacco leaf baking process.
The enzyme preparation consists of neutral protease, α -amylase, cellulase and pectinase.
The dosage of each component in the enzyme preparation is 0-50U/g neutral protease, 0-50U/g α -amylase, 0-50U/g cellulase and 0-50U/g pectinase according to the weight of the tobacco leaves.
According to the weight percentage, the water content of the neutral protease is below 6%, and the enzyme activity is 50000U/g.
90 percent of neutral protease is sieved by a 40-mesh sieve according to the weight percentage.
The activity of the α -amylase is 3700U/g.
The enzyme activity of the cellulase is 20 ten thousand U/g.
The water content of the pectinase is below 6 percent and the enzyme activity is 10000U/g.
According to the weight percentage, 95 percent of pectinase passes through a 40-mesh sieve.
The invention has the beneficial effects that:
according to the technical scheme, the mixed enzyme preparation of neutral protease, α -amylase, cellulase and pectinase is used on the tobacco leaves to be baked, and the enzyme preparation is used for changing the content of main chemical components of the tobacco leaves, so that the proportion of the internal components of the tobacco leaves is more coordinated and reasonable, and the internal quality of the tobacco leaves is improved.
Detailed Description
The technical solutions of the present invention are described in detail below by way of examples, which are only exemplary and can be used only for explaining and explaining the technical solutions of the present invention.
The method for improving the baking quality of the flue-cured tobacco is realized by applying a mixed enzyme preparation consisting of neutral protease, α -amylase, cellulase and pectinase to fresh tobacco leaves to be baked.
The application provides a method for improving baking quality of flue-cured tobacco, which comprises the following steps:
s1, spraying enzyme preparations on the front and back sides of the newly-picked tobacco leaves;
s2, placing the processed tobacco leaves in the shade for 5-8 hours;
s3, baking the processed tobacco leaves according to the tobacco leaf baking process.
The enzyme preparation comprises neutral protease, α -amylase, cellulase and pectinase.
Neutral protease (Neutral protease) is obtained by fermenting and extracting bacillus subtilis, belongs to an endonuclease, and can be used for various proteolysis treatments. The protein in the tobacco leaves has adverse effect on the smoking quality of the cigarettes, and the neutral protease can act on the protease of protein peptide bonds under the condition of neutral pH, can hydrolyze the protein into amino acid, polypeptide and free amino acid, and can improve the inherent quality of the tobacco leaves.
α -amylase, the systematic name is 1,4- α -D-glucan hydrolase, the influence of the starch content on the smoking quality of tobacco leaves is huge, the existing research shows that miscellaneous gas is in extremely obvious positive correlation with the starch content of the tobacco leaves, namely, the larger the starch content of the tobacco leaves is, the more miscellaneous gas is, α -amylase can hydrolyze α -1, 4-glycosidic bonds in the starch of the tobacco leaves, hydrolysis products are dextrin, oligosaccharide and monosaccharide, free sugar generated by starch decomposition and amino acid carry out Maillard reaction to generate a large amount of flavor substances, and the flavor of the tobacco leaves is influenced significantly.
Cellulose (β -1, 4-glucan-4-glucan hydrolase) is an enzyme for degrading cellulose to generate glucose, the cellulose can improve the combustibility of tobacco leaves, the fire holding power of the tobacco leaves is enhanced, when the cellulose content is too high, tobacco leaf tissues become rough and easy to break, rough smoke is generated after the tobacco leaves are combusted, unpleasant smell is easy to generate, the cellulose content of the tobacco leaves in a cigarette leaf group formula is too high, side effects can be generated on the quality of the tobacco leaves during combustion and smoking, the sensory quality of the tobacco leaves is influenced, the cellulose has a catalytic effect when being decomposed, the cellulose in the tobacco leaves can be decomposed into oligosaccharide and monosaccharide, the nicotine, total nitrogen and starch contents in the tobacco leaves are reduced, and good coordination among all chemical component indexes is kept.
Pectinase is an enzyme that breaks down the pectic substance, the main component of plants. The pectic substance is a hydrophilic colloid substance, plays a certain role in the moisture absorption and elasticity of the tobacco leaves through the permeation effect, but the pectin is unfavorable for the quality of the tobacco leaves, and the tar content of the cigarettes is increased due to the high content of the pectic substance. The pectinase can degrade pectin in part of tobacco leaves to improve the quality and use value of the tobacco leaves.
The dosage of each component in the enzyme preparation is 0-50U/g neutral protease, 0-50U/g α -amylase, 0-50U/g cellulase and 0-50U/g pectinase according to the weight of the tobacco leaves.
The neutral protease is yellow brown or brown powder, the water content of the neutral protease is below 6% according to weight percentage, and the enzyme activity is 50000U/g. 90 percent of neutral protease is sieved by a 40-mesh sieve according to the weight percentage.
α -amylase is light yellow to light yellow brown solid powder, and has enzyme activity of 3700U/g.
The cellulase is light yellow to brown yellow solid powder, and the enzyme activity is as follows: 20 ten thousand U/g.
The pectinase is light yellow powder, the water content of the pectinase is below 6 percent, and the enzyme activity is 10000U/g. According to the weight percentage, 95 percent of pectinase passes through a 40-mesh sieve.
The experiment of this example was carried out in the tobacco science and technology demonstration park of plum town, Lowe, Henan province, wherein the variety was Zhongyan 100, and the experiment was conducted in a random block design of the community.
Adopt single factor test design, improve the enzymic preparation of flue-cured tobacco quality of toasting, different sets up 6 and handles, repeats 3 times:
control group (CK for short): and (4) testing blank control, and spraying equal amount of clear water.
Example 1 (abbreviation T1) neutral protease 0U/g, α -amylase 50U/g, cellulase 50U/g, pectinase 50U/g.
Example 2 (abbreviation T2) neutral protease 50U/g, α -amylase 0U/g, cellulase 50U/g, pectinase 50U/g.
Example 3 (T3) neutral protease 50U/g, α -amylase 50U/g, cellulase 0U/g, and pectinase 50U/g.
Example 4 (abbreviation T4) neutral protease 50U/g, α -amylase 50U/g, cellulase 50U/g, pectinase 0U/g.
Example 5 (abbreviation T5) neutral protease 50U/g, α -amylase 50U/g, cellulase 50U/g, pectinase 50U/g.
Mixing the enzyme preparations with appropriate amount of distilled water, spraying the enzyme preparations onto the front and back sides of tobacco leaf with sprayer before baking to ensure the spraying amount of each treatment is substantially consistent, and replacing with equal amount of distilled water for the reference treatment. The tobacco leaves are placed in the shade for 6 hours after being treated, and then are baked.
Soluble protein was determined by the Coomassie Brilliant method.
The starch content was determined using a continuous flow analyser (SEAL AA3, Germany) with reference to standards within the tobacco industry.
The cellulose and pectin contents were determined according to the methods described in Zhang Huai Ling et al.
Sensory quality evaluation, namely, sensory evaluation and identification of tobacco leaves are completed by the technical center of tobacco industry Limited liability company in Henan. The sensory quality evaluation indexes and the scores are all according to a unified standard, the sensory quality characteristics of the flue-cured tobacco comprise aroma quality, aroma quantity, irritation, aftertaste and miscellaneous gas, the weights of all indexes are 0.30, 0.08, 0.15 and 0.17 in sequence, and the overall sensory quality condition of the flue-cured tobacco is calculated by an index sum method.
The results in table 1 show that the protein content of the enzyme preparation treated by spraying is significantly lower than that of the blank control and T1, wherein the protein content of the treated T5 and T2 is respectively reduced by 21.50% and 19.35% relative to the control CK, and the protein content of the treated T2, T3, T4 and T5 is about 10%, which is close to the protein content range (8-10%) of the high-quality flue-cured tobacco.
The content of starch treated by the enzyme preparation is obviously lower than that of a blank control and T2, wherein the content of starch treated by T5 and T1 is respectively reduced by 36.20% and 33.13% relative to a control CK, and the content of starch treated by T1, T3, T4 and T5 is about 3%, and is more close to the starch content range (1-3%) of foreign high-quality flue-cured tobacco.
The cellulose content of the sprayed enzyme preparation is obviously lower than that of a blank control and T3, wherein the cellulose content of treated T5 and T4 is respectively reduced by 32.69% and 30.56% relative to a control CK, the cellulose content of treated T1, T2, T4 and T5 is about 9%, and the cellulose content in tobacco leaves is generally about 11%.
The pectin content of the spraying enzyme preparation is obviously lower than that of a blank control and T4, wherein the pectin content of T5 and T1 after being treated is respectively reduced by 19.12% and 17.28% compared with CK of the control, and pectinase can convert pectin in tobacco leaves into water-soluble sugar, so that the method is an important way for improving the quality of the tobacco leaves.
TABLE 1 Effect of different treatments on chemical index of flue-cured tobacco
| Treatment of | Protein | Starch | Cellulose, process for producing the same, and process for producing the same | Pectin |
| CK | 12.56 | 4.89 | 13.58 | 2.72 |
| T1 | 12.38 | 3.27 | 9.83 | 2.25 |
| T2 | 10.13 | 4.64 | 10.12 | 2.27 |
| T3 | 10.42 | 3.89 | 13.12 | 2.31 |
| T4 | 10.36 | 3.34 | 9.43 | 2.68 |
| T5 | 9.86 | 3.12 | 9.14 | 2.20 |
The results in table 2 show that the aroma quality, aroma amount, irritation, aftertaste and miscellaneous gas of the enzyme preparation treated by spraying are obviously higher than those of the blank control, and the aroma quality, aroma amount, irritation, aftertaste and miscellaneous gas of the treated T5 are respectively improved by 11.54%, 11.44%, 17.04%, 16.85% and 19.88% compared with the control CK.
The sensory quality of the enzyme preparation sprayed treatment T5 is the best, the total score reaches 6.55, and the treatment T4 and the treatment T3 are respectively 6.26 and 6.24, which are respectively improved by 13.91%, 8.87% and 8.52% compared with the blank control. The spraying of the enzyme preparation can improve the inherent quality of the cured tobacco.
TABLE 2 Effect of different treatments on the sensory quality of flue-cured tobacco
In conclusion, the enzyme preparation is used during baking, so that the contents of protein, starch, cellulose and pectin in the flue-cured tobacco can be reduced, the chemical components of the baked tobacco are more coordinated, the sensory quality of the tobacco is improved, and the internal quality of the tobacco is obviously improved.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (9)
1. A method for improving the baking quality of flue-cured tobacco is characterized by comprising the following steps:
s1, spraying enzyme preparations on the front and back sides of the newly-picked tobacco leaves;
s2, placing the processed tobacco leaves in the shade for 5-8 hours;
s3, baking the processed tobacco leaves according to the tobacco leaf baking process.
2. The method of improving the roast quality of claim 1, wherein the enzyme preparation consists of neutral protease, α -amylase, cellulase and pectinase.
3. The method for improving the baking quality of flue-cured tobacco according to claim 2, wherein the enzyme preparation comprises neutral protease 0-50U/g, α -amylase 0-50U/g, cellulase 0-50U/g and pectinase 0-50U/g.
4. The method for improving the baking quality of flue-cured tobacco according to claim 2, characterized in that the water content of the neutral protease is below 6% and the enzyme activity is 50000U/g.
5. The method of improving the cured quality of flue-cured tobacco according to claim 4, characterized in that 90% by weight of the neutral protease is sieved through a 40 mesh sieve.
6. The method of improving the cured quality of tobacco according to claim 2 wherein the activity of α -amylase is 3700U/g.
7. The method of improving the baking quality of flue-cured tobacco according to claim 2, wherein the enzymatic activity of the cellulase is 20 ten thousand U/g.
8. The method of claim 2, wherein the water content of the pectinase is less than 6% and the enzyme activity is 10000U/g.
9. The method of improving the cured quality of flue-cured tobacco according to claim 8, wherein 95% by weight of the pectinase is sieved through a 40 mesh sieve.
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| CN202010182734.1A CN111227289A (en) | 2020-03-16 | 2020-03-16 | Method for improving baking quality of flue-cured tobacco |
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| CN202010182734.1A CN111227289A (en) | 2020-03-16 | 2020-03-16 | Method for improving baking quality of flue-cured tobacco |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113367371A (en) * | 2021-06-29 | 2021-09-10 | 湖北中烟工业有限责任公司 | Method for reducing nitrogen and increasing sugar of upper leaves |
| CN113383981A (en) * | 2021-05-28 | 2021-09-14 | 天昌国际烟草有限公司 | Complex enzyme preparation for improving tobacco leaf smoking quality of Yu-produced tobacco and application of complex enzyme preparation in threshing and redrying process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113383981A (en) * | 2021-05-28 | 2021-09-14 | 天昌国际烟草有限公司 | Complex enzyme preparation for improving tobacco leaf smoking quality of Yu-produced tobacco and application of complex enzyme preparation in threshing and redrying process |
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