CN114190579B - A method of using coffee medium to enhance the flavor and quality of domestic cigar tobacco leaves - Google Patents
A method of using coffee medium to enhance the flavor and quality of domestic cigar tobacco leaves Download PDFInfo
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
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- 239000000126 substance Substances 0.000 description 8
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- 229960001948 caffeine Drugs 0.000 description 4
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- NIDGCIPAMWNKOA-WOJBJXKFSA-N Neophytadiene Natural products [C@H](CCC[C@@H](CCCC(C)C)C)(CCCC(C=C)=C)C NIDGCIPAMWNKOA-WOJBJXKFSA-N 0.000 description 3
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- 229910021641 deionized water Inorganic materials 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 150000002596 lactones Chemical class 0.000 description 3
- NIDGCIPAMWNKOA-UHFFFAOYSA-N neophytadiene Chemical compound CC(C)CCCC(C)CCCC(C)CCCC(=C)C=C NIDGCIPAMWNKOA-UHFFFAOYSA-N 0.000 description 3
- PQDRXUSSKFWCFA-CFNZNRNTSA-N solanone Chemical compound CC(=O)CC[C@@H](C(C)C)\C=C\C(C)=C PQDRXUSSKFWCFA-CFNZNRNTSA-N 0.000 description 3
- PQDRXUSSKFWCFA-UHFFFAOYSA-N solanone Natural products CC(=O)CCC(C(C)C)C=CC(C)=C PQDRXUSSKFWCFA-UHFFFAOYSA-N 0.000 description 3
- YGHRJJRRZDOVPD-UHFFFAOYSA-N 3-methylbutanal Chemical compound CC(C)CC=O YGHRJJRRZDOVPD-UHFFFAOYSA-N 0.000 description 2
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- 108090000790 Enzymes Proteins 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical compound COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 description 2
- GWYFCOCPABKNJV-UHFFFAOYSA-N isovaleric acid Chemical compound CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 description 2
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- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
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- -1 caffeine Chemical compound 0.000 description 1
- 150000001720 carbohydrates Chemical group 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
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- 229940067592 ethyl palmitate Drugs 0.000 description 1
- CBOQJANXLMLOSS-UHFFFAOYSA-N ethyl vanillin Chemical group CCOC1=CC(C=O)=CC=C1O CBOQJANXLMLOSS-UHFFFAOYSA-N 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 1
- 235000001785 ferulic acid Nutrition 0.000 description 1
- 229940114124 ferulic acid Drugs 0.000 description 1
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 229960001867 guaiacol Drugs 0.000 description 1
- XIRNKXNNONJFQO-UHFFFAOYSA-N hexadecanoic acid ethyl ester Natural products CCCCCCCCCCCCCCCC(=O)OCC XIRNKXNNONJFQO-UHFFFAOYSA-N 0.000 description 1
- 238000009655 industrial fermentation Methods 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
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- 230000000391 smoking effect Effects 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 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
- A24B15/18—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
- A24B3/12—Steaming, curing, or flavouring tobacco
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- 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
Description
技术领域technical field
本发明属于雪茄烟技术领域，具体涉及雪茄烟叶增香提质的方法。The invention belongs to the technical field of cigars, and in particular relates to a method for increasing the flavor and quality of cigar leaves.
背景技术Background technique
国产雪茄烟叶相较于进口雪茄烟叶的感官品质存在一定差距，主要体现在香韵丰富度较低、杂气较重、口腔残留明显且甜感较弱等方面，使得国内外雪茄市场常年被进口雪茄挤占。为了提高国产雪茄烟叶的吸食品质，雪茄厂通过发酵技术改变烟叶的理化性质，从而改善烟叶的香吃味，并减少刺激性和杂气。Compared with imported cigar leaves, there is a certain gap in the sensory quality of domestic cigar leaves, which is mainly reflected in the lower richness of aroma, heavier miscellaneous gas, obvious oral residue and weaker sweetness, etc. Cigar crowding. In order to improve the smoking quality of domestic cigar tobacco leaves, cigar factories use fermentation technology to change the physical and chemical properties of tobacco leaves, thereby improving the taste of tobacco leaves and reducing irritation and miscellaneous gas.
在雪茄烟叶的发酵过程中，氧化作用、微生物作用和酶作用是改变雪茄烟品质的过程机理，发酵介质的引入可以通过影响微生物生长代谢从而影响雪茄烟的品质。然而，目前国内外对雪茄烟发酵过程的研究主要集中于发酵工艺的优化，关于雪茄烟用介质的研究鲜有报道，可供雪茄烟实际生产使用的介质种类稀缺。因此，现有的发酵介质增香提质技术手段有限，难以支撑中式雪茄的品牌发展。In the fermentation process of cigar leaves, oxidation, microbial action and enzyme action are the process mechanisms that change the quality of cigar tobacco. The introduction of fermentation medium can affect the quality of cigar tobacco by affecting the growth and metabolism of microorganisms. However, the current domestic and foreign research on the fermentation process of cigars mainly focuses on the optimization of the fermentation process. There are few reports on the media used for cigars, and the types of media that can be used in the actual production of cigars are scarce. Therefore, the existing fermentation medium technology for enhancing flavor and quality is limited, and it is difficult to support the brand development of Chinese-style cigars.
咖啡由碳水化合物、蛋白质片段、绿原酸等酚酸类化合物、咖啡因等生物碱及二萜化合物等组成。在咖啡的发酵过程中，其中的阿魏酸、愈创木酚等物质经微生物酶体系催化转化，产生多种酯类、酮类、醛类、醇类、烯萜类、呋喃类化合物，如3-甲基丁酸、异戊醛、香兰素、棕榈酸乙酯等，可以在提高咖啡香、坚果香、奶香等的同时减少刺激性。然而，在现有技术中，尚未发现有以咖啡为发酵介质，辅助雪茄烟叶进行工业发酵，从而实现雪茄烟增香提质的报道。Coffee is composed of carbohydrates, protein fragments, phenolic compounds such as chlorogenic acid, alkaloids such as caffeine, and diterpenoids. During the fermentation process of coffee, ferulic acid, guaiacol and other substances in it are catalyzed and transformed by microbial enzyme system to produce a variety of esters, ketones, aldehydes, alcohols, terpenoids, and furan compounds, such as 3-Methylbutyric acid, isovaleraldehyde, vanillin, ethyl palmitate, etc. can improve coffee aroma, nutty aroma, milky aroma, etc. while reducing irritation. However, in the prior art, there is no report on using coffee as a fermentation medium to assist the industrial fermentation of cigar tobacco leaves, so as to enhance the flavor and quality of cigar tobacco.
发明内容Contents of the invention
鉴于现有技术存在的缺陷和不足，本发明所要解决的技术问题是：提供一种新型的雪茄烟发酵介质和配套的发酵工艺技术，可以有效地对雪茄烟叶进行增香提质，促进中式雪茄的蓬勃发展。In view of the defects and deficiencies in the prior art, the technical problem to be solved by the present invention is to provide a new type of cigar tobacco fermentation medium and supporting fermentation technology, which can effectively enhance the flavor and quality of cigar tobacco leaves, and promote the production of Chinese cigar tobacco. flourishing.
本发明的目的是通过以下技术方案实现的：The purpose of the present invention is achieved by the following technical solutions:
一种利用咖啡介质对国产雪茄烟叶增香提质的方法，包括以下步骤：A method for enhancing the flavor and quality of domestic cigar tobacco leaves by using a coffee medium, comprising the following steps:
(1)将咖啡粉与水混匀，得到咖啡介质溶液；(1) mixing coffee powder and water to obtain a coffee medium solution;
(2)准备雪茄烟叶，将步骤(1)所得的咖啡介质溶液均匀地喷洒在雪茄烟叶表面，随后将雪茄烟叶装入麻布袋，放进恒温恒湿培养箱中，设置发酵湿度70％-80％，温度30-40℃，进行周期为30-40d的发酵；(2) Prepare the cigar leaves, spray the coffee medium solution obtained in step (1) evenly on the surface of the cigar leaves, then put the cigar leaves into a burlap bag, put them in a constant temperature and humidity incubator, and set the fermentation humidity to 70%-80 %, the temperature is 30-40°C, and the fermentation period is 30-40d;
(3)发酵结束后，取出发酵好的烟叶进行水分平衡。(3) After the fermentation is over, take out the fermented tobacco leaves and carry out water balance.
可选地，所述步骤(1)中的咖啡粉与水的比例为1％-5％(w/w)；Optionally, the ratio of coffee powder and water in the step (1) is 1%-5% (w/w);
优选地，所述步骤(1)中的咖啡粉与水的比例为1％-3％(w/w)。Preferably, the ratio of coffee powder to water in the step (1) is 1%-3% (w/w).
可选地，所述步骤(2)中的咖啡介质溶液与雪茄烟叶的比例为10％-30％(w/w)；Optionally, the ratio of the coffee medium solution to the cigar leaf in the step (2) is 10%-30% (w/w);
优选地，所述步骤(2)中的咖啡介质溶液与雪茄烟叶的比例为10％-20％(w/w)。Preferably, the ratio of the coffee medium solution to the cigar leaf in the step (2) is 10%-20% (w/w).
可选地，所述步骤(2)中的发酵条件为：发酵湿度为75％，温度为35℃，发酵周期为30-40d。Optionally, the fermentation conditions in the step (2) are: the fermentation humidity is 75%, the temperature is 35° C., and the fermentation period is 30-40 days.
可选地，步骤(3)中，烟叶进行水分平衡至烟叶含水率为20±1％。Optionally, in step (3), the moisture balance of the tobacco leaves is carried out until the moisture content of the tobacco leaves is 20±1%.
可选地，步骤(2)所述雪茄烟叶为单一产区单一品种的烟叶，或者所述雪茄烟叶为不同产区不同品种烟叶的组合。Optionally, the cigar leaves in step (2) are tobacco leaves of a single variety in a single production area, or the cigar leaves are a combination of tobacco leaves of different varieties in different production areas.
与现有技术相比，本发明的有益效果是：Compared with prior art, the beneficial effect of the present invention is:
使用本发明提供的方法处理后的雪茄烟叶香韵丰富度提高、香气质改善、甜润感增加，烟气更加饱满流畅，回味感和燃烧特性改善，杂气和刺激性变弱，有效地实现了雪茄烟叶的增香提质。The cigar tobacco leaves treated by the method provided by the invention have improved aroma richness, improved aroma quality, increased sweetness, fuller and smoother smoke, improved aftertaste and combustion characteristics, and weakened miscellaneous gas and irritation, effectively realizing Enhances the flavor and quality of cigar tobacco leaves.
具体实施方式Detailed ways
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合实施例，对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.
实施例1：Example 1:
准备德雪4号上部1级雪茄烟叶300g，将0.9g咖啡粉和44.1mL去离子水搅拌均匀制备成咖啡介质溶液，将咖啡介质溶液均匀地喷洒在上述雪茄烟叶表面，随后将烟叶装入麻布袋。将麻布袋放进恒温恒湿培养箱中进行发酵，发酵条件为：发酵湿度为75％，温度为35℃，发酵周期为30d。发酵结束后，进行水分平衡至烟叶含水率为20±1％，随后进行雪茄烟样品的感官评吸与致香成分测试，结果如表1和表2所示。Prepare 300g of Dexue No. 4 upper grade 1 cigar leaves, stir 0.9g of coffee powder and 44.1mL of deionized water evenly to prepare a coffee medium solution, spray the coffee medium solution evenly on the surface of the above cigar leaves, and then put the tobacco leaves into the burlap bag. Put the burlap bag into a constant temperature and humidity incubator for fermentation, the fermentation conditions are: the fermentation humidity is 75%, the temperature is 35°C, and the fermentation period is 30 days. After the fermentation, the water balance was carried out until the moisture content of the tobacco leaves was 20±1%, and then the sensory evaluation and aroma component testing of the cigar samples were carried out. The results are shown in Table 1 and Table 2.
此外，将咖啡介质溶液换成纯水，按照相同步骤进行空白对照组实验。In addition, the coffee medium solution was replaced with pure water, and the blank control experiment was carried out according to the same procedure.
雪茄烟叶的感官质量评价方法或者标准是《雪茄烟风格特征感官评价》。The sensory quality evaluation method or standard of cigar tobacco leaves is "Sensory Evaluation of Cigar Style Characteristics".
雪茄烟叶中主要致香成分的检测方法是气相色谱质谱联用法。The main aroma components in cigar leaves were detected by gas chromatography-mass spectrometry.
各实施例采用相同的评价方法或者检测方法。Each embodiment adopts the same evaluation method or detection method.
表1咖啡介质对德雪4号上部1级雪茄烟叶的感官质量影响Table 1 Effect of coffee medium on sensory quality of Dexue No. 4 upper 1st grade cigar leaves
表2 咖啡介质对德雪4号上部1级雪茄烟叶中主要致香成分的影响Table 2 Effects of coffee medium on the main aroma components in the top grade 1 cigar leaves of Dexue No. 4
从上述雪茄烟样品的感官评吸与致香成分分析结果可以看出，在德雪4号上部1级烟叶发酵过程中加入咖啡介质，雪茄烟叶中常见的致香成分如茄酮、二氢猕猴桃内酯、巨豆三烯酮、新植二烯等物质的含量都有所增加，这些物质被报道在降低烟叶刺激性、增加烟叶的香气质量等方面具有一定作用。此外，咖啡介质还为该雪茄烟叶引入了丰富的咖啡因，赋予了烟叶咖啡香和可可香。根据感官评吸结果，咖啡介质的引入可以明显地增加烟叶的香韵丰富度，并改善烟气特性和燃烧特性。From the sensory evaluation and analysis results of the aroma components of the above cigar samples, it can be seen that the aroma components commonly found in cigar leaves, such as solanone and dihydrokiwi fruit, were added to the fermentation process of the upper grade 1 tobacco leaves of Dexue No. 4 when coffee medium was added. The contents of lactone, macrostigmatrienone, neophytadiene and other substances all increased, and these substances were reported to have certain effects in reducing the irritation of tobacco leaves and increasing the aroma quality of tobacco leaves. In addition, the coffee medium also introduces rich caffeine to the cigar leaf, giving the tobacco aroma of coffee and cocoa. According to the sensory evaluation results, the introduction of coffee medium can significantly increase the aroma richness of tobacco leaves, and improve the characteristics of smoke and combustion.
实施例2：Example 2:
准备德雪7号上部1级雪茄烟叶300g，将0.9g咖啡粉和44.1mL去离子水搅拌均匀制备成咖啡介质溶液，将咖啡介质溶液均匀地喷洒在上述雪茄烟叶表面，随后装进麻布袋。将麻布袋放进恒温恒湿培养箱中进行发酵，发酵条件为：发酵湿度为75％，温度为35℃，发酵周期为30d。发酵结束后，进行水分平衡至烟叶含水率为20±1％，随后进行雪茄烟样品的感官评吸与致香成分测试，结果如表3和表4所示。Prepare 300g of Dexue No. 7 upper grade 1 cigar leaves, stir 0.9g of coffee powder and 44.1mL of deionized water to prepare a coffee medium solution, spray the coffee medium solution evenly on the surface of the cigar leaves, and then put them into a burlap bag. Put the burlap bag into a constant temperature and humidity incubator for fermentation, the fermentation conditions are: the fermentation humidity is 75%, the temperature is 35°C, and the fermentation period is 30 days. After the fermentation, the water balance was carried out until the moisture content of the tobacco leaves was 20±1%, and then the sensory evaluation and aroma component testing of the cigar samples were carried out. The results are shown in Table 3 and Table 4.
此外，将咖啡介质溶液换成纯水，按照相同步骤进行空白对照组实验。In addition, the coffee medium solution was replaced with pure water, and the blank control experiment was carried out according to the same procedure.
表3咖啡介质对德雪7号上部1级雪茄烟叶的感官质量影响Table 3 Effect of coffee medium on sensory quality of Dexue No. 7 upper grade 1 cigar leaves
表4 咖啡介质对德雪7号上部1级雪茄烟叶中主要致香成分的影响Table 4 Effect of coffee medium on the main aroma components in the top grade 1 cigar leaves of Dexue No. 7
从上述雪茄烟样品的感官评吸与致香成分分析结果可以看出，在德雪7号上部1级烟叶发酵过程中加入咖啡介质，雪茄烟叶中常见的致香成分如茄酮、二氢猕猴桃内酯、巨豆三烯酮、新植二烯等物质的含量都有所增加，这些物质被报道在降低烟叶刺激性、增加烟叶的香气质量等方面具有一定作用。此外，咖啡介质还为该雪茄烟叶引入了丰富的咖啡因，赋予了烟叶咖啡香和可可香。根据感官评吸结果，咖啡介质的引入可以明显地增加烟叶的香韵丰富度，并改善烟气特性和燃烧特性。From the sensory evaluation and analysis results of the aroma components of the above cigar samples, it can be seen that the aroma components commonly found in cigar leaves, such as solanone and dihydrokiwi fruit, were added to the fermentation process of the upper grade 1 tobacco leaves of Dexue No. 7 when coffee medium was added. The contents of lactone, macrostigmatrienone, neophytadiene and other substances all increased, and these substances were reported to have certain effects in reducing the irritation of tobacco leaves and increasing the aroma quality of tobacco leaves. In addition, the coffee medium also introduces rich caffeine to the cigar leaf, giving the tobacco aroma of coffee and cocoa. According to the sensory evaluation results, the introduction of coffee medium can significantly increase the aroma richness of tobacco leaves, and improve the characteristics of smoke and combustion.
实施例3：Example 3:
准备楚雪-14上部1级雪茄烟叶300g，将0.9g咖啡粉和44.1mL去离子水搅拌均匀制备成咖啡介质溶液，将咖啡介质溶液均匀地喷洒在上述雪茄烟叶表面，随后装进麻布袋。将麻布袋放进恒温恒湿培养箱中进行发酵，发酵条件为：发酵湿度为75％，温度为35℃，发酵周期为30d。发酵结束后，进行水分平衡至烟叶含水率为20±1％，随后进行雪茄烟样品的感官评吸与致香成分测试，结果如表5和表6所示。Prepare 300g of Chuxue-14 upper grade 1 cigar leaves, mix 0.9g of coffee powder and 44.1mL of deionized water evenly to prepare a coffee medium solution, spray the coffee medium solution evenly on the surface of the above cigar leaves, and then put it into a burlap bag. Put the burlap bag into a constant temperature and humidity incubator for fermentation, the fermentation conditions are: the fermentation humidity is 75%, the temperature is 35°C, and the fermentation period is 30 days. After the fermentation, the water balance was carried out until the moisture content of the tobacco leaves was 20±1%, and then the sensory evaluation and aroma component testing of the cigar samples were carried out. The results are shown in Table 5 and Table 6.
此外，将咖啡介质溶液换成纯水，按照相同步骤进行空白对照组实验。In addition, the coffee medium solution was replaced with pure water, and the blank control experiment was carried out according to the same procedure.
表5咖啡介质对楚雪-14上部1级雪茄烟叶的感官质量影响Table 5 The effect of coffee medium on the sensory quality of Chuxue-14 top grade 1 cigar leaves
表6 咖啡介质对楚雪-14上部1级雪茄烟叶中主要致香成分的影响Table 6 Effect of coffee medium on the main aroma components in the top grade 1 cigar leaves of Chuxue-14
从上述雪茄烟样品的感官评吸与致香成分测试结果可以看出，在楚雪-14上部1级烟叶发酵过程中加入咖啡介质，雪茄烟叶中常见的致香成分如茄酮、二氢猕猴桃内酯、巨豆三烯酮、新植二烯等物质的含量都有所增加，这些物质被报道在降低烟叶刺激性、增加烟叶的香气质量等方面具有一定作用。此外，咖啡介质还为该雪茄烟叶引入了丰富的咖啡因，赋予了烟叶咖啡香和可可香。根据感官评吸结果，咖啡介质的引入可以明显地增加烟叶的香韵丰富度，并改善烟气特性和燃烧特性。From the sensory evaluation and aroma component test results of the above cigar samples, it can be seen that the aroma components commonly found in cigar leaves, such as solanone and dihydrokiwi fruit, were added to the fermentation process of Chuxue-14 upper grade 1 tobacco leaves. The contents of lactone, macrostigmatrienone, neophytadiene and other substances all increased, and these substances were reported to have certain effects in reducing the irritation of tobacco leaves and increasing the aroma quality of tobacco leaves. In addition, the coffee medium also introduces rich caffeine to the cigar leaf, giving the tobacco aroma of coffee and cocoa. According to the sensory evaluation results, the introduction of coffee medium can significantly increase the aroma richness of tobacco leaves, and improve the characteristics of smoke and combustion.
尽管这里参照本发明的解释性实施例对本发明进行了描述，但是，应该理解，本领域技术人员可以设计出很多其他的修改和实施方式，这些修改和实施方式将落在本申请公开的原则范围和精神之内。Although the invention has been described herein with reference to the illustrative examples thereof, it should be understood that numerous other modifications and implementations can be devised by those skilled in the art which will fall within the scope of the principles disclosed in this application. and within the spirit.
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