CN113197331B - Tobacco leaf obtained by fermenting tobacco leaf with medicinal white yeast, fermentation method and application - Google Patents
Tobacco leaf obtained by fermenting tobacco leaf with medicinal white yeast, fermentation method and application Download PDFInfo
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- 239000003546 flue gas Substances 0.000 description 1
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- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
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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
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/20—Biochemical treatment
-
- 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
- A24B3/18—Other treatment of leaves, e.g. puffing, crimpling, cleaning
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Manufacture Of Tobacco Products (AREA)
Abstract
The invention discloses a method for fermenting tobacco leaves by using medicinal white yeast, which comprises the following steps: (1) adding medicinal white yeast into tobacco leaves with certain water content; (2) Fermenting the tobacco leaves added with the medicinal white yeast, and separating the medicinal white yeast to obtain the fermented tobacco leaves. The invention also discloses the fermented tobacco obtained by the method for fermenting tobacco by using the medicinal white yeast and application of the method for fermenting tobacco by using the medicinal white yeast in improving the quality of tobacco. The method can effectively improve the quality of tobacco leaves, and has good market application prospect in the tobacco industry.
Description
Technical Field
The invention belongs to the technical field of tobacco, and particularly relates to tobacco obtained by fermenting tobacco with medicinal white yeast, a fermentation method and application.
Background
Starch in flue-cured tobacco is not degraded or incompletely degraded, so that the color, aroma and taste of the cured tobacco are seriously affected, and the too high content of starch in cigarettes can affect the burning speed and burning completeness during smoking, so that burnt taste, irritation and miscellaneous gases are generated, and the tobacco is not durable in storage. The sun-cured tobacco is an important raw material of Chinese low-tar cigarettes, but most sun-cured tobacco has the defects of rough smoke, overlarge irritation and heavier local miscellaneous gas, and influences the use effect of the sun-cured tobacco in a Chinese cigarette formula.
The medicinal white yeast is an important starter for brewing typical yellow wine-Fujian red yeast rice wine in China, and the saccharification rate of rice and the utilization rate of starch can be obviously improved by adding the medicinal white yeast in the process of brewing the yellow wine. The medicated white yeast is prepared by adding Chinese herbal medicines and yeast into rice flour (or rice bran), fermenting and culturing, and its microorganism mainly comprises rhizopus and yeast, and also comprises Pantoea, enterobacter, weissella, etc., which can produce high activity saccharifying amylase, and can convert most starch in rice into fermentable sugar. The characteristic volatile flavor substances in the medicinal white yeast are as follows: eugenol, estragole, phenethyl alcohol, 4-ethyl guaiacol, hexanal, benzaldehyde, n-hexanol, isoamyl alcohol, 2-cresol, (+ -) -1-phenethyl alcohol and the like.
In the prior art, the tobacco is treated by adding a compound enzyme preparation or a microbial starter, so that the degradation of macromolecular substances of tobacco leaves and the improvement of smoking quality are greatly broken through, and the improvement of fragrance is insufficient; the baking process treatment of the red sun-cured tobacco can properly improve the problem of coarse smoke, but the high temperature of baking can lighten the aroma and reduce the aroma amount, so that special flavoring and charging treatment is also needed.
Based on the saccharification power and characteristic aroma of the medicinal white Qu Gao, the medicinal white Qu Gao is applied to the tobacco fermentation and alcoholization of flue-cured tobacco and sun-cured tobacco, and under the action of microorganisms and enzymes in the medicinal white yeast, organic macromolecular substances such as starch and the like in the medicinal white yeast are degraded to form characteristic aroma substances, so that the medicinal white Qu Gao can help to solve the problems of coarse smoke, large irritation and heavy impurity.
The quality of tobacco leaves is improved by applying the medicinal white starter to tobacco leaf fermentation.
Disclosure of Invention
According to the contribution of the medicinal white Qu Zai red rice yellow wine to saccharification amylase and unique volatile flavor substances, the invention provides a method for improving the quality of tobacco leaves by using medicinal white rice.
The technical scheme of the invention is as follows:
the first aspect of the invention discloses a method for fermenting tobacco leaves by using medicinal white yeast, which comprises the following steps of:
(1) Adding medicinal white yeast into tobacco leaves;
(2) Fermenting the tobacco leaves added with the medicinal white yeast, and separating the medicinal white yeast to obtain the fermented tobacco leaves.
Preferably, the medicinal white yeast is medicinal white yeast produced by Fujian Nanping red yeast rice yellow wine brewery.
Preferably, the mass ratio of the medicinal white yeast to the tobacco leaves is 1:1.
preferably: the temperature is 25-35 ℃, the humidity is 60-65%, and the fermentation time is 5-15 days.
Preferably, the moisture content of the tobacco leaves used in the step (1) is 10-15wt%; the medicinal white yeast used in the step (1) is crushed in advance until the particle mesh number is larger than 50 meshes.
Preferably, the screen used for separating the medicinal white yeast in the step (2) is more than 50 meshes.
The invention also discloses the fermented tobacco leaf obtained by the method for fermenting tobacco leaf by using the medicinal white yeast.
In a third aspect, the invention discloses the use of the method for fermenting tobacco leaves using medicated white yeast for improving the quality of tobacco leaves.
The invention has the beneficial effects that:
1. the invention provides a method for improving tobacco quality by using medicinal white yeast for the first time. The red yeast rice wine brewing medicine white yeast is applied to fermenting and alcoholizing tobacco leaves, microorganisms in the medicine white yeast and the tobacco leaves grow under proper conditions and generate a large amount of amylase, protease and hydrolase, macromolecular irritant substances or hard-to-volatilize fragrance precursor substances of the tobacco leaves can be degraded, free amino acids and specific volatile micromolecular fragrance-generating substances which have important contribution to fragrance are formed, so that the irritation, green miscellaneous gas and bitter and spicy taste of the tobacco leaves are reduced, and the smoke and fragrance are graceful and slightly fragrant. The quality of tobacco leaves is greatly improved.
2. The fermentation process has mild condition and easy operation, realizes the improvement of the quality of low-grade tobacco leaves, is environment-friendly, and has the prospect of industrial application.
Detailed Description
The medicinal white yeast related in the following examples is medicinal white yeast produced by Fujian nan Ping red yeast yellow wine brewery, and the tobacco leaves are K326 low-applicability redried tobacco leaves and sun-cured red tobacco leaves.
Example 1: application of medicinal white yeast in K326 low-applicability redried tobacco fermentation
1. Shredding K32 low-applicability redried tobacco leaves to loosen and remoisten;
2. weighing tobacco shred with water content of 12wt%, mixing with medicinal white yeast at mass ratio of 1:1, and stirring;
3. fermenting the tobacco leaf medicinal white starter mixture at 30deg.C under constant humidity of 60% for 10 days;
4. and separating tobacco leaves and medicinal white yeast by using a 50-mesh sieve to obtain fermented tobacco leaves.
Comparative example 1
As in example 1, K326 low applicability redried tobacco leaves without blending medicinal white starter were fermented.
Example 2: application of medicinal white yeast to fermentation of sun-cured red tobacco leaves
1. Shredding the sun-cured tobacco leaves, and loosening and conditioning;
2. weighing tobacco shred with water content of 12wt%, mixing with medicinal white yeast at mass ratio of 1:1, and stirring;
3. fermenting the tobacco leaf medicinal white starter mixture at 30deg.C under constant humidity of 60% for 15 days;
4. separating tobacco leaf and medicinal white yeast by using a 50-mesh sieve.
Comparative example 2
As in example 2, white yeast sun-cured red tobacco leaves without mixing the medicines were fermented.
Detecting the content of reducing sugar in the fermented tobacco leaves:
reducing sugar is one of the main chemical components affecting the taste of tobacco, and in a certain range, the higher the sugar content is, the better the quality of tobacco leaves is. The reducing sugar content in the above-mentioned fermented tobacco leaves was measured according to the tobacco industry standard YC/T159-2002, and the results are shown in Table 1. As can be seen from Table 1, the content of reducing sugar in the tobacco leaves fermented by using the medicinal white starter of the present invention is increased as compared with the tobacco leaves fermented by using the medicinal white starter (example 1 versus comparative example 1, example 2 versus comparative example 2).
TABLE 1 reducing sugar content (%, w/w) in fermented tobacco leaves
Detecting the content of important free amino acids in the fermented tobacco leaves:
the total amino acid and free amino acid content in the fermented tobacco leaves were detected by high performance liquid chromatography, and the results are shown in Table 2. As can be seen from Table 2, the content of important amino acids in the fermented tobacco leaves in the examples of the present invention was increased as compared with the comparative examples.
TABLE 2 Total amino acids and important amino acid content (mg/g) in fermented tobacco leaves
Amino acids can be converted into components which are beneficial to the quality of the flue gas by Maillard reaction, deamination and the like. Continuous Maillard reactions between amino acids and reducing sugars from preparation, alcoholization, addition, storage until combustion, produce compounds with characteristic fragrances such as sweetness, baking, popcorn, nutty, cheese, which are indispensable parts of perfect tobacco fragrance, in the form of different forms that can be transferred into the smoke during the combustion of cigarettes. In the high temperature cleavage products of amino acids, it has also been found that aromatic substances such as pyrrole, pyrazine, etc., for example phenylalanine, can be metabolized or cleaved at high temperature by decarboxylation or oxidative deamination, etc., to produce a range of aromatic substances such as benzaldehyde, phenylacetaldehyde, benzoic acid and esters thereof, benzyl alcohol and esters thereof, phenylacetic acid and esters thereof, phenethyl alcohol and esters thereof, etc. Researches show that glycine, cysteine, phenylalanine and proline have a great influence on cigarette comfort, including aroma, irritation, coordination feel, fluency, aftertaste and the like. Therefore, after the tobacco leaves are fermented by the medicinal white yeast, the total amino acid and the content of important amino acid in the tobacco leaves are obviously improved. The quality of tobacco leaves is improved.
Detection of a flavoring substance of fermented tobacco leaves:
detecting aroma substances in tobacco leaves by adopting GC-MS, and performing semi-quantitative analysis by taking nitrobenzene as an internal standard. As shown in table 3, compared with comparative example 1, the K326 tobacco leaf of example 1 obtained 55 new aroma substances, and 8 additional aroma substances increased in content, wherein 26 substances having aroma activity values (odor activity value, OAV) greater than 1; neutral aroma substances common in tobacco such as furfural, isophorone, linalool, benzaldehyde, phenylacetaldehyde, phenethyl alcohol, etc.; low molecular weight acidic flavoring substances such as isobutyric acid, isovaleric acid, 2-methyl butyric acid and the like can be directly transferred into smoke in a prototype mode to directly form smoke components when cigarettes are burnt due to the volatility of the substances, and the smoke components have obvious sensory characteristics of the smoke although the content of the substances in the smoke is low; most importantly, typical aroma substances in yellow wine such as guaiacol, 4-ethyl guaiacol, ester compounds and the like are introduced, so that the yellow wine has aroma of rum, grape wine and brandy, and the special aroma property of tobacco leaves is endowed.
The aroma activity value OAV, which is The ratio of The mass fraction of The aroma substance in The tobacco sample to its olfactory threshold, is referred to The second edition of Odour theresholds: compilations of odour threshold values in air, water and other media, by l.j.van Gemert, the Netherlands (Published by Oliemans Punter & parts BV). In food flavor analysis, it is generally considered that a compound having an OAV of not less than 1 contributes to the presentation of an overall aroma, and the larger the compound OAV, the greater its contribution to the overall aroma.
Table 3 example 1 increased fragrance materials and fragrance vitality values relative to comparative example 1
In Table 3,/indicates a report of no smell threshold, and +indicates the obtained aroma.
As shown in Table 4, the red-cured tobacco leaves fermented in example 2 gave 35 aroma substances and 9 aroma substances increased in content, with 10 substances having OAV greater than 1, as compared with comparative example 2. As no threshold research reports on some aroma substances, the aroma activity value of the aroma substances cannot be calculated, but the aroma activity values are recognized to have important contribution to tobacco aroma, such as ionone, geranylacetone, guaiacol, 3-methylpyrrole, 2, 4-dimethyl-3-acetyl furan and the like.
Table 4 example 2 increased fragrance materials and fragrance vitality values relative to comparative example 2
In Table 4,/indicates a report of no smell threshold, and +indicates the obtained aroma.
Sensory evaluation of fermented tobacco leaves
The fermented tobacco leaves of examples 1-2 and comparative examples 1-2 were put in a constant temperature and humidity cabinet (temperature 22.+ -. 1 ℃ C., relative humidity 60.+ -. 2%) and equilibrated for 48 hours to prepare cigarettes, and the results are shown in Table 5. As can be seen from Table 5, the fermented tobacco leaves using the medicinal white starter have the advantages of reduced irritation, soft smoke, increased fragrance quantity, fine and smooth fragrance quality, increased sweet fragrance and quality.
TABLE 5 sensory evaluation results of fermented tobacco samples
While the invention has been described with reference to the preferred embodiments, it is not limited thereto, and various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (2)
1. Use of a method for fermenting tobacco leaves using medicated-white yeast for increasing the aroma-vitality value of methyl 2-methylbutyrate, characterized in that the method for fermenting tobacco leaves using medicated-white yeast comprises the steps of:
(1) Adding medicinal white yeast into tobacco leaves with certain water content; the medicinal white yeast is medicinal white yeast produced by Fujian south Ping red yeast rice yellow wine brewery; the tobacco leaves are K326 low-applicability redried tobacco leaves; the water content of the tobacco leaves is 12wt%; the mass ratio of the medicinal white yeast to the tobacco leaves is 1:1;
(2) Fermenting the tobacco leaves added with the medicinal white yeast, and separating the medicinal white yeast to obtain fermented tobacco leaves; the fermentation conditions are as follows: the temperature is 30 ℃, the humidity is 60 percent, and the fermentation time is 10 days.
2. The use according to claim 1, wherein the screen used in the step (2) of separating the medicinal white koji is 50 mesh or more.
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