CN113383981A - Complex enzyme preparation for improving tobacco leaf smoking quality of Yu-produced tobacco and application of complex enzyme preparation in threshing and redrying process - Google Patents
Complex enzyme preparation for improving tobacco leaf smoking quality of Yu-produced tobacco and application of complex enzyme preparation in threshing and redrying process Download PDFInfo
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- CN113383981A CN113383981A CN202110594515.9A CN202110594515A CN113383981A CN 113383981 A CN113383981 A CN 113383981A CN 202110594515 A CN202110594515 A CN 202110594515A CN 113383981 A CN113383981 A CN 113383981A
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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
- A24B3/12—Steaming, curing, or flavouring 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
- A24B3/00—Preparing tobacco in the factory
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Abstract
The invention discloses a compound enzyme preparation for improving the taste absorption quality of Yu-produced tobacco leaves and application thereof in a threshing and redrying process. The compound enzyme preparation comprises the following components in parts by weight: 0.5-3.0% of alpha-amylase; 0.5-2.5% of composite cellulase; 0.2 to 3.0 percent of pectinase; nicotine dehydrogenase 0.1-0.5%; papain 0.5-2.0%; 10-20% of enzyme activity stabilizer; the balance being deionized water. The invention adds the complex enzyme preparation on the basis of not changing the original redrying process, has simple process and convenient operation, can further coordinate the chemical components of the Yu-produced tobacco leaves, reduces the irritation and the green miscellaneous gas, improves the aftertaste, improves the softness and the fineness of the smoke, improves the quality grade of the tobacco leaves and widens the use value of the tobacco leaves.
Description
Technical Field
The invention belongs to the technical field of tobacco leaf processing, and particularly provides a complex enzyme preparation for improving the taste absorption quality of Yu-produced tobacco leaves and application thereof in a threshing and redrying process.
Background
Henan is one of the main production areas of flue-cured tobacco in China, is known for its unique strong flavor style, and strong flavor tobacco leaves have the quality characteristics of strong and full aroma, mellow and heavy overflow, good richness, strong satisfaction and the like, and play an important role in cigarette leaf group formulas. However, due to the problems of insufficient tobacco maturity, insufficient oil content, low chromaticity and the like, the aroma of some tobacco leaves is insufficient, the irritation and the green miscellaneous gas are large, the aftertaste is poor, and the quality of cigarette products is directly influenced.
A large number of domestic and foreign literature reports show that the biological enzyme preparation is used for treating the tobacco leaves, macromolecular substances such as starch, protein and cell wall substances in the tobacco leaves are degraded and converted into water-soluble sugar, amino acid and other micromolecular substances and aroma substance precursors, so that the proportion of main chemical components such as sugar, nitrogen, alkali and the like in the tobacco leaves can be more coordinated, the aroma quality of the tobacco leaves is improved, green miscellaneous gas and irritation are reduced, and the aim of optimizing the smoking quality of the tobacco leaves is fulfilled. The enzyme preparation is used for adjusting the quality of tobacco leaves from the chemical component perspective, can fundamentally improve the quality of the tobacco leaves and improve the usability of the tobacco leaves, thereby relieving the influence caused by the quality problem of raw materials in the cigarette brand development process, expanding the application range of the raw materials and having important practical significance to the tobacco industrial production.
In the enzyme treatment process, the applicant finds that the quality of the tobacco is improved by only using a single enzyme, the effect is one-sided, and the improvement of the internal quality of the tobacco usually needs the synergistic effect of a plurality of enzymes to achieve the best effect. The applicant further researches and discovers that the complex enzyme preparation can generate certain difference on the action of the complex enzyme preparation on tobacco leaves in different regions, different grades and different parts, so that the optimal quality improvement effect can be achieved only by changing the proportion of the complex enzyme preparation according to different leaf groups.
Therefore, the invention aims at the characteristics of the Yu-produced strong aromatic tobacco raw materials, and targetedly customizes the complex enzyme preparation formula suitable for the Yu-produced tobacco raw materials so as to better improve the quality of the tobacco.
Disclosure of Invention
In order to better improve the quality of the Yu produced strong aromatic tobacco leaves, the invention provides a complex enzyme preparation for improving the taste absorption quality of the Yu produced tobacco leaves and application thereof in a threshing and redrying process.
The invention is realized by the following modes:
a compound enzyme preparation for improving the smoking quality of Yu-produced tobacco leaves is composed of the following components in parts by weight: 0.5-3.0% of alpha-amylase; 0.5-2.5% of composite cellulase; 0.2 to 3.0 percent of pectinase; nicotine dehydrogenase 0.1-0.5%; papain 0.5-2.0%; 10-20% of enzyme activity stabilizer; the balance being deionized water.
Preferably, the preparation of the enzyme activity stabilizer comprises the following steps:
1): weighing 8-12g of potassium hydrogen phthalate into a container, then adding 900mL of deionized water, and uniformly stirring;
2): then adding KOH solution to adjust the pH value to 5-6;
3): and finally, adding deionized water to dilute the solution to 1000mL, and uniformly mixing the solution to obtain the enzyme activity stabilizer.
The application method of the complex enzyme preparation for improving the tobacco leaf smoking quality in the Yu-produced tobacco leaves in the threshing and redrying process comprises the steps of uniformly spraying the uniformly mixed complex enzyme preparation on the surfaces of the tobacco leaves by using a feeding device in a spraying mode at a double-moistening process point, wherein the spraying amount is 0.4-4.0% of the mass of the tobacco leaves; directly threshing and redrying after spraying, boxing and warehousing, and alcoholizing under natural conditions; the compound enzyme preparation is the compound enzyme preparation for improving the Yu-produced tobacco leaf taste-absorbing quality.
The invention has the following beneficial effects:
(1) the compound enzyme preparation has strong targeting property, realizes the synergistic catalytic effect of different enzymes by screening and optimally combining the single enzymes aiming at the characteristics of the raw materials of the Yu-produced tobacco leaves, and obtains the formula of the compound enzyme preparation which can be used for improving the smoking quality of the Yu-produced tobacco;
(2) after the compound enzyme preparation is treated, the aroma quality, the aroma quantity and the taste characteristics of the tobacco leaves are improved and promoted to a certain extent on the basis of not changing the original style characteristics of the tobacco leaves: the green miscellaneous gas and the stimulation are reduced, the aftertaste is purer, the smoke is fine and soft, and the hair penetration degree is improved; the compound enzyme preparation improves the sensory quality of the tobacco leaves, and improves the quality grade of the tobacco leaves;
(3) the complex enzyme preparation can be added in the threshing and redrying process without changing the original process equipment and parameters, and has the advantages of simple process, convenient operation and the like.
Drawings
FIG. 1 is a graph of the thermostability of the synthase preparation.
FIG. 2 is a graph showing the change of the activity of the complex enzyme preparation with time.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by a person skilled in the art based on the embodiments of the present application, such as several changes and modifications, are within the scope of the present invention.
Example 1:
this example 1 discloses a complex enzyme preparation for improving the taste quality of Yu-produced tobacco leaves and its application in threshing and redrying processes.
The compound enzyme preparation for improving the tobacco leaf smoking quality in Yu-produced embodiment 1 has the following formula: 2.0% of alpha-amylase; 1.5 percent of composite cellulase; 0.8% of pectinase; nicotine dehydrogenase 0.2%; 1.0% of papain; 20% of enzyme activity stabilizer; 74.5 percent of deionized water.
The preparation method of the enzyme activity stabilizer comprises the following steps: weighing 10g of potassium hydrogen phthalate, adding 900mL of water, adjusting the pH value to 5 by using KOH, adding water for diluting to 1000mL, and uniformly mixing to obtain the enzyme activity stabilizer.
The specific application method of the complex enzyme preparation for improving the tobacco leaf smoking quality in Yu-produced tobacco in the threshing and redrying process, which is prepared in the embodiment 1, is as follows:
uniformly spraying the uniformly mixed compound preparation on the surface of Yu-produced lamina tobacco leaves by a spraying mode by using a feeding device at a point of a double-moistening process, wherein the spraying amount is 3.0 percent of the mass of the tobacco leaves; directly threshing and redrying after spraying, boxing and warehousing, and alcoholizing under natural conditions. And (5) after alcoholizing for 6 months, shredding, drying and rolling the tobacco leaves. The results of sensory evaluation, chemical component analysis and aroma component analysis were shown in tables 1-3 below, comparing the control sample obtained by the conventional threshing and redrying process without the complex enzyme preparation with that of example 1.
TABLE 1 sensory evaluation of Yu-produced tobacco lamina before and after enzyme treatment
The sensory evaluation results in the table 1 show that compared with the control sample, the overall sensory evaluation of the tobacco leaves of the Yu product tobacco flakes treated by the complex enzyme preparation is improved by 1.4 minutes, and the aroma quality, the aroma quantity and the degree of penetration are all improved; while the miscellaneous gas and the irritation are obviously reduced, the smoke is more exquisite and soft, and the sensory quality is obviously improved, thereby improving the quality grade of the Yu produced tobacco lamina.
TABLE 2 chemical composition analysis results of lamina produced before and after enzyme treatment
The chemical component analysis results of the Yu produced tobacco before and after the enzyme treatment in Table 2 show that after the tobacco shreds are alcoholized by the complex enzyme preparation, the contents of starch and protein which are unfavorable for the tobacco leaves of the Yu produced tobacco are respectively reduced by 10.08 percent and 9.27 percent, the content of nicotine is reduced by 9.79 percent, and the contents of total sugar and reducing sugar are respectively improved by 7.80 percent and 7.52 percent, which is consistent with the aspect of expecting experiments to remove macromolecules such as starch, protein and cellulose to reduce the irritation of the tobacco leaves, reduce miscellaneous gas and clean aftertaste, thereby realizing the effect of improving the quality grade of the Yu produced tobacco leaves.
TABLE 3 analysis of aroma components of Yu produced tobacco lamina before and after enzyme treatment
As can be seen from Table 3, the relative contents of the Maillard reaction products of the tobacco leaves treated by the enzyme and the aroma-causing substance components such as oxidized isophorone, megastigmatrienone and neophytadiene are obviously increased by detecting 29 aroma-causing components such as ketones, essential oils, phenylamino acids, chlorophyll, neophytadiene and Maillard reaction products together.
Example 2:
the embodiment 2 discloses a complex enzyme preparation for improving the taste absorption quality of Yu-produced tobacco leaves and application of the complex enzyme preparation in a threshing and redrying process.
The compound enzyme preparation for improving the tobacco leaf smoking quality in Yu-produced embodiment 2 has the following formula: 2.5% of alpha-amylase; 1.0% of composite cellulase; 1.5% of pectinase; nicotine dehydrogenase 0.3%; 1.5% of papain; 20% of enzyme activity stabilizer; 73.2 percent of deionized water.
The preparation method of the enzyme activity stabilizer comprises the following steps: weighing 10.5g of potassium hydrogen phthalate, adding 900mL of water, adjusting the pH value to 6 by using KOH, adding water for diluting to 1000mL, and uniformly mixing to obtain the enzyme activity stabilizer.
The specific application method of the complex enzyme preparation for improving the tobacco leaf smoking quality in Yu-produced tobacco in the threshing and redrying process in the embodiment 2 is as follows:
uniformly spraying the uniformly mixed compound preparation on the surface of Yu-produced raw tobacco by a spraying mode by using a feeding device at a secondary moistening process point, wherein the spraying amount is 4.0 percent of the mass of the tobacco leaves; directly threshing and redrying after spraying, boxing and warehousing, and alcoholizing under natural conditions. And (5) after alcoholizing for 12 months, shredding, drying and rolling the tobacco leaves. The results of sensory evaluation, chemical component analysis and aroma component analysis were measured as shown in tables 4 to 6 below, in comparison with example 2, using a conventional threshing and redrying process without the addition of the complex enzyme preparation.
TABLE 4 sensory evaluation of Yu-produced tobacco before and after enzyme treatment
The sensory evaluation results of the Yu-produced raw tobacco before and after the enzyme treatment in the table 4 show that, compared with a control sample, after the compound enzyme preparation prepared by the formula of the compound enzyme preparation in the embodiment 2 is used for treating, the overall sensory score of the tobacco leaves is improved by 1.6 minutes, the taste quality of the treated tobacco leaves is obviously improved, and the main effects are that the aroma is softer, the degree of penetration is good, the irritation and the miscellaneous gas are reduced, and the aftertaste is purer. The comparison of the detection results shows that the complex enzyme preparation is used for treating Yu-produced raw tobacco, so that the irritation of the tobacco leaves can be reduced, the miscellaneous gas is reduced, the aftertaste is clean, and the fragrance is highlighted.
TABLE 5 chemical composition analysis results of Yu-produced tobacco before and after enzyme treatment
It can be seen from the analysis results of the chemical components of the original tobacco produced before and after the enzyme treatment in table 5 that after the tobacco leaves are alcoholized by the complex enzyme preparation, the contents of starch and protein which are unfavorable to the quality of the tobacco leaves are respectively reduced by 9.31% and 8.66%, the content of nicotine is reduced by 9.15%, the contents of total sugar and reducing sugar which are favorable to the quality of the tobacco leaves are respectively improved by 8.80% and 10.82%, and the analysis results of the chemical components and the sensory evaluation results are mutually adjuvanted, which is consistent with the aspects of reducing the irritation of the tobacco leaves, reducing the offensive odor and cleaning the aftertaste by expectedly removing macromolecules such as starch, protein and cellulose, thereby achieving the effect of improving the quality of the smoking taste of the tobacco leaves.
TABLE 6 analysis of aroma components of Yu-produced cigarettes before and after enzyme treatment
Table 6 shows that the aroma-producing components of tobacco leaves are analyzed by the aroma-producing components of tobacco leaves produced before and after the enzyme treatment in table 6, and it can be seen that 29 kinds of aroma-producing components including six kinds of aroma-producing components including ketones, essential oils, phenylamino acids, chlorophylls, neophytadienes and maillard reaction products are detected together, and the contents of chemical components of aroma-producing substances such as aldehydes, ketones, alcohols and neophytadienes after the enzyme treatment are significantly increased.
Example 3
The compound enzyme preparation for improving the tobacco leaf smoking quality disclosed in the embodiment 3 comprises the following components in parts by weight: 0.5% of alpha-amylase; 2.5 percent of composite cellulase; 3.0% of pectinase; nicotine dehydrogenase 0.2%; 2.0% of papain; 20% of enzyme activity stabilizer; and 71.8% of deionized water.
The preparation method of the enzyme activity stabilizer comprises the following steps: weighing 9g of potassium hydrogen phthalate, adding 900mL of water, adjusting the pH value to 5 by using KOH, adding water for diluting to 1000mL, and uniformly mixing to obtain the enzyme activity stabilizer.
The specific application method of the complex enzyme preparation for improving the tobacco leaf smoking quality in the embodiment 3 in the threshing and redrying process is as follows:
uniformly spraying the uniformly mixed compound preparation on the surface of Yu-produced lamina tobacco leaves by a spraying mode by using a feeding device at a point of a double-moistening process, wherein the spraying amount is 3.5 percent of the mass of the tobacco leaves; directly threshing and redrying after spraying, boxing and warehousing, and alcoholizing under natural conditions. And (5) after alcoholizing for 10 months, shredding, drying and rolling the tobacco leaves.
Example 4
The compound enzyme preparation for improving the Yu-produced tobacco leaf taste quality disclosed in the embodiment 4 has the following formula: 1.8% of alpha-amylase; 1.5 percent of composite cellulase; 1.9% of pectinase; nicotine dehydrogenase 0.25%; 1.3 percent of papain; 15% of enzyme activity stabilizer; 78.25% of deionized water.
The preparation method of the enzyme activity stabilizer comprises the following steps: weighing 11g of potassium hydrogen phthalate, adding 900mL of water, adjusting the pH value to 6 by using KOH, adding water for diluting to 1000mL, and uniformly mixing to obtain the enzyme activity stabilizer.
The specific application method of the complex enzyme preparation for improving the tobacco leaf smoking quality in the embodiment 4 in the threshing and redrying process is as follows:
uniformly spraying the uniformly mixed compound preparation on the surface of Yu-produced lamina tobacco leaves by a spraying mode by using a feeding device at a point of a double-moistening process, wherein the spraying amount is 3.0 percent of the mass of the tobacco leaves; directly threshing and redrying after spraying, boxing and warehousing, and alcoholizing under natural conditions. And (5) after alcoholizing for 9 months, shredding, drying and rolling the tobacco leaves.
Example 5
The compound enzyme preparation for improving the Yu-produced tobacco leaf taste quality disclosed in the embodiment 5 has the following formula: 2.0% of alpha-amylase; 1.5 percent of composite cellulase; 2.0% of pectinase; nicotine dehydrogenase 0.5%; 2.0% of papain; 15% of enzyme activity stabilizer; and 77% of deionized water.
The preparation method of the enzyme activity stabilizer comprises the following steps: weighing 12g of potassium hydrogen phthalate, adding 900mL of water, adjusting the pH value to 6 by using KOH, adding water for diluting to 1000mL, and uniformly mixing to obtain the enzyme activity stabilizer.
The specific application method of the complex enzyme preparation for improving the tobacco leaf smoking quality in the embodiment 5 in the threshing and redrying process is as follows:
uniformly spraying the uniformly mixed compound preparation on the surface of Yu-produced lamina tobacco leaves by a spraying mode by using a feeding device at a point of a double-moistening process, wherein the spraying amount is 2.5 percent of the mass of the tobacco leaves; directly threshing and redrying after spraying, boxing and warehousing, and alcoholizing under natural conditions. And (5) after alcoholizing for 10 months, shredding, drying and rolling the tobacco leaves.
According to the invention, the enzyme activity stabilizer is added to perform synergistic action with alpha-amylase, composite cellulase, pectinase, nicotine dehydrogenase and papain, so that the optimal effect of different enzyme synergistic catalysis is realized, the prepared composite enzyme preparation is added on the basis of not changing the original redrying process, the process is simple, the operation is convenient, the chemical components of the tobacco leaves produced by Yu can be further coordinated, the irritation and the green miscellaneous gas are reduced, the aftertaste is improved, the soft and fine degree of the smoke is improved, the quality grade of the tobacco leaves is improved, and the use value of the tobacco leaves is widened.
Since the activity of the biological enzyme is greatly influenced by the environmental temperature and the pH value in the application process, the addition of the enzyme activity stabilizer is an important measure for maintaining and enhancing the enzyme activity. Through research, the addition of the salt can obviously improve the thermal stability and the pH value adaptation range of the enzyme. Because of the ionic bonding between the salt and the biological enzyme, the salt stabilizes the conformation of the enzyme when the active center of the enzyme contains an ion as a ligand. In addition, the salt can occupy the water position as a substitute for water molecules, and the destabilizing effect of free water on the enzyme is eliminated. The research and research find that the enzyme activity stabilizing technology can ensure that the activity of the compound enzyme preparation can still be kept above 80 percent at the high temperature of 100 ℃ after 10min, and the addition of the enzyme activity stabilizer makes a great contribution to the improvement of the taste absorption quality of the Yu-produced tobacco leaves and provides technical support for the implementation and popularization of the biological enzyme technology.
The test results of the influence of the enzyme activity stabilizer on the thermal stability of the complex enzyme preparation are as follows:
based on the formula of the complex enzyme preparation in this example 2, the complex enzyme preparation with the complex enzyme preparation added thereto as an experimental group and the complex enzyme preparation without the enzyme activity stabilizer added thereto as a blank group were subjected to heat preservation at 100 ℃ for 5 mm and 10 mm, respectively, and the enzyme activity was measured, with the test results shown in fig. 1.
As can be seen from the attached figure 1, the enzyme activity of the complex enzyme preparation without the enzyme activity stabilizer is reduced to 90 percent when the complex enzyme preparation is subjected to heat preservation at 100 ℃ for 5min, and the enzyme activity is reduced to 80 percent when the complex enzyme preparation is subjected to heat preservation for 10 min; the enzyme activity of the complex enzyme preparation added with the enzyme activity stabilizer is still kept more than 90 percent when the temperature is kept at 100 ℃ for 10 mm. From the results shown in fig. 1, it can be seen that the enzyme activity of the complex enzyme preparation added with the enzyme activity stabilizer can still be maintained by more than 90% at a high temperature of 100 ℃, and compared with the prior art, the complex enzyme preparation added with the enzyme activity stabilizer has higher relative enzyme activity.
The results of the test of the effect of enzyme activity stabilizers on the enzyme activity cycle are as follows:
based on the formula of the complex enzyme preparation in this embodiment 2, the complex enzyme preparation added with the complex enzyme preparation as an experimental group and the complex enzyme preparation not added with the enzyme activity stabilizer as a blank group are respectively stored under natural conditions for 1-6 months, and the relative enzyme activity change of the experimental group and the blank group is detected every 1 month; as can be seen from the attached figure 2, the activity of the complex enzyme preparation without the enzyme activity stabilizer is reduced to 50 percent after the complex enzyme preparation is stored for 6 months; the enzyme activity of the complex enzyme preparation added with the enzyme activity stabilizer is still kept above 90% after 6 months, which shows that the activity period of the complex enzyme preparation can be effectively prolonged by adding the enzyme activity stabilizer.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various changes and modifications can be made without departing from the overall concept of the present invention, and these should also be considered as the protection scope of the present invention.
Claims (3)
1. A compound enzyme preparation for improving the smoking quality of Yu-produced tobacco leaves is characterized in that: the complex enzyme preparation comprises the following components in parts by weight: 0.5-3.0% of alpha-amylase; 0.5-2.5% of composite cellulase; 0.2 to 3.0 percent of pectinase; nicotine dehydrogenase 0.1-0.5%; papain 0.5-2.0%; 10-20% of enzyme activity stabilizer; the balance being deionized water.
2. The complex enzyme preparation for improving the smoking quality of Yu-produced tobacco leaves according to claim 1, which is characterized in that: the preparation of the enzyme activity stabilizer comprises the following steps:
1): weighing 8-12g of potassium hydrogen phthalate into a container, then adding 900mL of deionized water, and uniformly stirring;
2): then adding KOH solution to adjust the pH value to 5-6;
3): and finally, adding deionized water to dilute the solution to 1000mL, and uniformly mixing the solution to obtain the enzyme activity stabilizer.
3. The application method of the complex enzyme preparation for improving the tobacco leaf smoking quality in the Yu-produced tobacco leaves in the threshing and redrying process comprises the steps of uniformly spraying the uniformly mixed complex enzyme preparation on the surfaces of the tobacco leaves by using a feeding device in a spraying mode at a double-moistening process point, wherein the spraying amount is 0.4-4.0% of the mass of the tobacco leaves; directly threshing and redrying after spraying, warehousing after boxing, alcoholizing under natural conditions, and is characterized in that: the compound enzyme preparation is the compound enzyme preparation for improving the taste absorption quality of Yu-produced tobacco leaves in claim 2.
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Application publication date: 20210914 |