CN111588074A - Tobacco leaf aroma-enhancing and thorn-reducing treatment method - Google Patents
Tobacco leaf aroma-enhancing and thorn-reducing treatment method Download PDFInfo
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- CN111588074A CN111588074A CN202010640297.3A CN202010640297A CN111588074A CN 111588074 A CN111588074 A CN 111588074A CN 202010640297 A CN202010640297 A CN 202010640297A CN 111588074 A CN111588074 A CN 111588074A
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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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Abstract
The invention discloses a processing method for increasing aroma and reducing thorn of tobacco leaves, which is to add activated Angel distiller's yeast into the tobacco leaves and carry out alcoholization and fermentation to realize the increasing aroma and reducing thorn of the tobacco leaves. The method of the invention improves the aroma quality of the tobacco leaves, increases the aroma amount, lightens the irritation, and ensures that the smoke is more exquisite and smooth and the tobacco leaf quality is obviously improved.
Description
Technical Field
The invention belongs to the field of tobacco, and particularly relates to a tobacco leaf aroma-enhancing and thorn-reducing treatment method.
Background
At present, in the production of flue-cured tobacco, forced ventilation is carried out by adopting a bulk curing barn in the tobacco leaf curing stage, so that although the tobacco leaf curing process can be shortened and the energy consumption can be saved, the tobacco leaf is often yellowed, the conversion of internal components is usually insufficient, and the content of macromolecular substances such as starch in the tobacco leaf is still higher. Research shows that the starch content of the tobacco leaves is in negative correlation with the aroma quality, the aroma quantity, the irritation and the like of the tobacco leaves, and the reduction of the starch content in the tobacco leaves can improve the aroma of the tobacco leaves and reduce the irritation.
The biological technologies such as microbial fermentation and enzymolysis are used to accelerate alcoholization and fermentation of tobacco leaves, promote conversion of macromolecular substances such as starch in the tobacco leaves, and improve the quality and safety of the tobacco leaves, which are the focus of research in recent years. The fermentation results are quite different for different microbial compositions, different enzyme preparations, different treatment stages. At present, the tobacco leaves treated by single microorganism and enzyme preparation often have unobvious improvement effect on the aroma characteristics of the tobacco leaves.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a tobacco leaf aroma-increasing and thorn-reducing treatment method, and the technical problems to be solved are as follows: the most suitable microorganism and enzyme preparation are screened out, and the optimal adding mode, adding proportion and fermentation condition are screened out, so that the most effective tobacco leaf aroma enhancement and thorn reduction effects are achieved.
In order to realize the purpose of the invention, the invention adopts the following technical scheme:
a processing method for increasing aroma and reducing thorn of tobacco leaves is characterized by comprising the following steps: the flavor enhancement and the thorn reduction of the tobacco leaves are realized by adding the activated Angel distiller's yeast into the tobacco leaves, alcoholizing and fermenting. The method specifically comprises the following steps:
step 1, activating Angel distiller's yeast;
step 2, shredding tobacco leaves, and then adding activated Angel distiller's yeast;
and 3, carrying out alcoholization fermentation on the cut tobacco added with the distiller's yeast.
Preferably, the Angel distiller's yeast is Angel fermented glutinous rice or Angel sweet distiller's yeast.
Preferably, the method for activating the Angel koji comprises the following steps: dissolving Angel distiller's yeast in pure water according to the mass ratio of Angel distiller's yeast to water of 1:5-15, and standing for 20-30min to complete activation.
Preferably, the addition amount of the Angel koji in the tobacco leaves after activation is 0.1 mL/g.
Preferably, the adding mode of the activated Angel distiller's yeast in the tobacco leaves is spraying.
Preferably, the tobacco leaves are flue-cured tobacco leaves.
Preferably, in step 3, the alcoholization fermentation conditions are as follows: the temperature is 28-36 deg.C, humidity is 60-85%, and fermentation time is 3-7 days.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention selects Angel distiller's yeast for tobacco alcoholization fermentation treatment, so that the tobacco fragrance quality is improved, the fragrance amount is increased, the irritation is reduced, the smoke is finer and smoother, the tobacco quality is obviously improved, and the method has certain practical significance for endowing unique style characteristics to cigarettes.
2. According to the invention, different types of distiller yeasts with different concentrations are sprayed on the tobacco leaves to carry out alcoholization fermentation treatment under different conditions, the influence of the distiller yeasts on the chemical components and sensory evaluation quality of the tobacco leaves is analyzed, the most appropriate distiller yeasts are screened out, and the optimal addition mode, addition proportion and fermentation conditions are screened out, so that the tobacco leaves are flavored and prickled most effectively.
Detailed Description
The following examples are given for the detailed implementation and specific operation of the present invention, but the scope of the present invention is not limited to the following examples.
Example 1
The processing method for increasing aroma and reducing thorn of the tobacco leaves comprises the following steps:
step 1, dissolving 1g of Angel fermented glutinous rice yeast into pure water according to the mass ratio of the Angel fermented glutinous rice yeast to water of 1:10, and then standing for 20min to activate the fermented glutinous rice yeast.
And 2, taking 2018 Anhui southern tobacco leaves of Anhui province, wherein the variety is cloud 97, the grade is B2F, and cutting into tobacco shreds. Taking 200g of tobacco shreds, and dividing into two parts, wherein each part is 100 g. Spraying the activated distiller's yeast aqueous solution in the step 1 on one part of the tobacco, wherein the addition amount of the distiller's yeast aqueous solution to the tobacco is 0.1 mL/g; another portion was sprayed with an equal volume of pure water solution as a control.
And 3, simultaneously placing the two cut tobaccos obtained in the step 2 in a constant-temperature and constant-humidity box with the temperature of 30 ℃ and the humidity of 75% for fermentation for 3 days.
And after the fermentation is finished, dividing the two parts of cut tobacco into two parts respectively. One part adopts a continuous flow analysis method to detect chemical components, and detection indexes comprise starch (refer to YC/T216-2007), total sugar and reducing sugar (refer to YC/T159-2002) and nicotine (refer to YC/T160-2002); and balancing the other part to proper moisture, preparing sample cigarettes with the same auxiliary material specification, and performing sensory evaluation.
Sample numbers are shown in table 1:
TABLE 1 tobacco shred koji-adding treatment experiment table
The results of chemical component detection of the koji-treated samples and the control samples are shown in Table 2, and the results of sensory evaluation are shown in Table 3.
TABLE 2 tobacco leaf chemical composition test results
TABLE 3 sensory evaluation results of tobacco leaves
As can be seen from tables 2 and 3: in the aspect of chemical indexes, after the Angel fermented glutinous rice is adopted for treatment, the starch content of tobacco leaves is obviously reduced, the total sugar and reducing sugar content is reduced to a certain degree, the nicotine content is basically unchanged, the sugar-base ratio is reduced to a certain extent, and the chemical indexes are more suitable and more coordinated on the whole. In the aspect of sensory quality, after the Angel wine brewing yeast is adopted for fermentation treatment, the aroma quality of tobacco leaves is obviously improved, the aroma is richer, the mature tobacco aroma and wine aroma are outstanding, the aroma amount is more sufficient, the smoke concentration and the strength are proper, the mixed thorn is obviously reduced, the smoke is finer and softer, the aftertaste is more comfortable, and the smoke has mellow and sweet feeling.
Therefore, the spraying of Angel wine brewing yeast for fermentation treatment of tobacco leaves can obviously increase the fragrance amount of the tobacco leaves, reduce irritation and improve the quality of the tobacco leaves.
Example 2
The processing method for increasing aroma and reducing thorn of the tobacco leaves comprises the following steps:
step 1, dissolving 1g of Angel sweet distiller's yeast into pure water according to the mass ratio of the Angel sweet distiller's yeast to the water of 1:5, and then standing for 20min to activate the distiller's yeast.
And 2, taking 2018 Anhui southern tobacco leaves of Anhui province, wherein the variety is cloud 97, the grade is C3F, and cutting the Anhui southern tobacco leaves into tobacco shreds. Taking 200g of tobacco shreds, and dividing into two parts, wherein each part is 100 g. Spraying the activated distiller's yeast aqueous solution in the step 1 on one part of the tobacco, wherein the addition amount of the distiller's yeast aqueous solution to the tobacco is 0.1 mL/g; another portion was sprayed with an equal volume of pure water solution as a control.
And 3, simultaneously placing the two cut tobaccos obtained in the step 2 in a constant-temperature and constant-humidity box with the temperature of 32 ℃ and the humidity of 70% for fermentation for 6 days.
And after the fermentation is finished, dividing the two parts of cut tobacco into two parts respectively. One part adopts a continuous flow analysis method to detect chemical components, the detection indexes comprise starch (refer to YC/T216-.
Sample numbers are shown in table 4:
TABLE 4 tobacco shred koji-adding treatment experiment table
The results of chemical component detection of the koji-treated samples and the control samples are shown in Table 5, and the results of sensory evaluation are shown in Table 6.
TABLE 5 tobacco leaf chemical composition test results
TABLE 6 sensory evaluation results of tobacco leaves
As can be seen from tables 5 and 6: in the aspect of chemical indexes, after the Angel sweet distiller's yeast is adopted for treatment, the starch content of tobacco leaves is obviously reduced, the total sugar content is obviously reduced, the reducing sugar content is reduced to a certain degree, the nicotine content is basically unchanged, the sugar-base ratio is obviously reduced, and the chemical indexes are more suitable and more coordinated on the whole. In the aspect of sensory quality, after the Angel wine brewing yeast is adopted for fermentation treatment, the aroma quality of tobacco leaves is obviously improved, the aroma is richer, the wine aroma is outstanding, the aroma amount is more sufficient, the smoke concentration and the strength are basically consistent with those of a contrast, the mixed thorn is obviously reduced, the smoke is finer and smoother, the aftertaste is more comfortable, and the mellow and sweet feeling is outstanding.
Therefore, the spraying of Angel sweet wine yeast fermentation treatment tobacco leaves can obviously increase the tobacco leaf fragrance amount, reduce the irritation and improve the tobacco leaf quality.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (8)
1. A processing method for increasing aroma and reducing thorn of tobacco leaves is characterized by comprising the following steps: the flavor enhancement and the thorn reduction of the tobacco leaves are realized by adding the activated Angel distiller's yeast into the tobacco leaves, alcoholizing and fermenting.
2. The process of claim 1, comprising the steps of:
step 1, activating Angel distiller's yeast;
step 2, shredding tobacco leaves, and then adding activated Angel distiller's yeast;
and 3, carrying out alcoholization fermentation on the cut tobacco added with the distiller's yeast.
3. The processing method according to claim 1 or 2, characterized in that: the Angel distiller's yeast is Angel fermented glutinous rice or Angel sweet distiller's yeast.
4. The process according to claim 1 or 2, characterized in that the method for activating Angel koji is: dissolving Angel distiller's yeast in pure water according to the mass ratio of Angel distiller's yeast to water of 1:5-15, and standing for 20-30min to complete activation.
5. The processing method according to claim 1 or 2, characterized in that: the adding amount of the activated Angel distiller's yeast in tobacco leaves is 0.1 mL/g.
6. The processing method according to claim 1 or 2, characterized in that: the adding mode of the activated Angel distiller's yeast in the tobacco leaves is spraying.
7. The processing method according to claim 1 or 2, characterized in that: the tobacco leaves are flue-cured tobacco leaves.
8. The processing method according to claim 1 or 2, characterized in that: in the step 3, the alcoholization fermentation conditions are as follows: the temperature is 28-36 deg.C, humidity is 60-85%, and fermentation time is 3-7 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010640297.3A CN111588074A (en) | 2020-07-06 | 2020-07-06 | Tobacco leaf aroma-enhancing and thorn-reducing treatment method |
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| CN202010640297.3A CN111588074A (en) | 2020-07-06 | 2020-07-06 | Tobacco leaf aroma-enhancing and thorn-reducing treatment method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113197332A (en) * | 2021-05-18 | 2021-08-03 | 云南中烟工业有限责任公司 | Tobacco leaf obtained by fermenting tobacco leaf with yellow rice wine wheat starter, fermentation method and application |
| CN113197331A (en) * | 2021-05-18 | 2021-08-03 | 云南中烟工业有限责任公司 | Tobacco leaf obtained by fermenting tobacco leaf with medicinal white starter, fermentation method and application |
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2020
- 2020-07-06 CN CN202010640297.3A patent/CN111588074A/en active Pending
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| CN101731746A (en) * | 2008-11-11 | 2010-06-16 | 安徽中烟工业公司 | Method for fermenting Baimao tobacco |
| CN101870923A (en) * | 2009-04-24 | 2010-10-27 | 湖北中烟工业有限责任公司 | Method for preparing tobacco tincture spice |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113197332A (en) * | 2021-05-18 | 2021-08-03 | 云南中烟工业有限责任公司 | Tobacco leaf obtained by fermenting tobacco leaf with yellow rice wine wheat starter, fermentation method and application |
| CN113197331A (en) * | 2021-05-18 | 2021-08-03 | 云南中烟工业有限责任公司 | Tobacco leaf obtained by fermenting tobacco leaf with medicinal white starter, fermentation method and application |
| CN113197332B (en) * | 2021-05-18 | 2023-10-13 | 云南中烟工业有限责任公司 | Tobacco leaf obtained by fermenting tobacco leaf with yellow rice wine wheat starter, fermentation method and application |
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