CN114983004B - Preparation method of tobacco pipe shreds capable of improving aroma quality - Google Patents
Preparation method of tobacco pipe shreds capable of improving aroma quality Download PDFInfo
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- CN114983004B CN114983004B CN202210708791.8A CN202210708791A CN114983004B CN 114983004 B CN114983004 B CN 114983004B CN 202210708791 A CN202210708791 A CN 202210708791A CN 114983004 B CN114983004 B CN 114983004B
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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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- 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
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/302—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances by natural substances obtained from animals or plants
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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
- A24B3/16—Classifying or aligning leaves
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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
- A24B7/00—Cutting tobacco
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Abstract
The invention discloses a tobacco pipe shred preparation method for improving aroma quality, which can effectively remove tobacco leaf peculiar smell and mould generated by the traditional stacking fermentation method of sun-cured tobacco by adopting the manual tobacco pipe shred preparation process method, the obtained tobacco leaves are fully fermented naturally, bright in color and moderate in oil content, the aroma quality is improved when the tobacco pipe shred is used as a tobacco pipe shred identification, the smoke is pure and mild, the aftertaste is clean, and the irritation is weakened.
Description
Technical Field
The invention relates to the technical field of tobacco fermentation modulation, in particular to a tobacco pipe shred preparation method for improving aroma quality.
Background
The tobacco shred is the tobacco shred which is sucked after the tobacco shred is burnt by using the tobacco pipe. The tobacco shred preparation usually adopts a plurality of tobacco types including flue-cured tobacco, burley tobacco, aromatic tobacco, air-cured tobacco and the like, the tobacco leaf mixture is prepared according to certain percentage components, and the special taste is highlighted by adding spice components, thereby forming a plurality of different tobacco shred mixtures on the market, and the production and preparation procedures of the tobacco shred preparation are more manual than other tobacco products produced on a large scale. The air-cured tobacco leaves are one of the main matched raw materials for preparing the tobacco pipe shreds, and the air-cured raw tobacco leaves after air-curing modulation still have the problems of heavy green miscellaneous gas, much mildew smoke and the like, so that when the air-cured raw tobacco shreds are directly used for preparing the tobacco pipe shreds, the smoke is rough, the miscellaneous gas is heavy, the irritation is large, the comprehensive sensory quality is poor, and the raw material application and popularization of the special-color air-cured tobacco leaves in the tobacco pipe shreds are not facilitated.
Therefore, a manual feeding, bundling and fermenting process method aiming at improving the aroma quality is developed, the air-cured raw tobacco leaves are treated and used for preparing tobacco pipe shreds, and the method has great significance for improving the aroma and comprehensive sensory quality of the tobacco pipe shreds taking the air-cured tobacco leaves as main materials.
Disclosure of Invention
The invention aims to provide a tobacco pipe shred preparation method for improving fragrance quality, and a first purpose is to provide a manual feeding, bundling and fermenting method for treating a tobacco leaf raw material of a sun-cured tobacco, aiming at the defect of insufficient fragrance quality when tobacco pipe shreds are prepared by directly using sun-cured and modulated sun-cured raw tobacco leaves of the sun-cured tobacco. The second purpose of the invention is to provide a low-oxygen or anaerobic fermentation environment established by manual bundling treatment aiming at the problem of much mildewed tobacco leaves after traditional stacking fermentation, and to control the humidity of the fermentation environment by means of the outsourcing palm tree bark, so that the tobacco leaves can be slowly and uniformly dehydrated. The third object of the present invention is to provide the air-cured tobacco leaves obtained by the artificial feeding, binding and fermenting method according to the first and second objects. The fourth purpose of the invention is to provide the airing tobacco leaf raw material applied to preparing the tobacco pipe shred based on the third purpose.
In order to solve the technical problem, the invention adopts the following technical scheme:
a tobacco pipe shred preparation method for improving aroma quality is characterized by comprising the following steps: the method comprises the following steps:
(1) Selecting a clean and odorless place, and paving a clean and complete soft palm tree bark to fill the bottom;
(2) Selecting the tobacco leaves after air-curing and modulation, removing the main veins from the base to about two thirds of the tip of the tobacco leaves, and spreading the main veins on the barks of the palm trees;
(3) Uniformly spraying the flavoring liquid until the tobacco leaves are completely soaked;
(4) Stacking the tobacco leaves soaked with the feed liquid in the same direction and dividing the tobacco leaves into 3 equal parts, wherein the 2 nd part of the tobacco leaves is half-long and is overlapped on the 1 st part of tobacco bundles, and the 3 rd part of the tobacco leaves is about half-long and is overlapped on the 2 nd part of tobacco bundles;
(5) Wrapping tobacco leaves with a piece of complete palm tree bark to form a bundle, firstly tying loose knots at two ends and the middle position of the tobacco bundle by using hemp ropes, then selecting one side of the tobacco bundle, and winding the tobacco bundle by using a nylon rope with the diameter of 1.5cm from the end position to tightly tie the tobacco bundle one by one;
(6) The tobacco bundles are stored in a clean, tasteless and shady inner chamber for 210 days;
(7) During the process, the nylon rope is untied once every 30 days, and the end of the unbundled cigarette bundle is wound again from the end at the opposite side of the tail position of the unbundled cigarette bundle, and the cigarette bundle is wrapped again and tightened.
Further, the method comprises the following steps of; in the step (1), the palm tree bark needs to be uniform and complete in thickness and free of foreign flavor, and distilled water can be sprayed in a proper amount in the previous day of fermentation treatment to moisten and soften the bark, so that the palm tree bark is favorable for bundling and shaping.
Further, the method comprises the following steps of; in the step (2), the tobacco leaves are air-cured tobacco leaves, the main veins from the base parts to about two thirds of the tip parts of the tobacco leaves are removed, and the tobacco leaves are flatly laid on the barks of the palm trees with the thickness of 5cm.
Further, the method comprises the following steps of; in the step (3), the flavoring liquid is uniformly sprayed on the tobacco leaves until the tobacco leaves are completely soaked; the flavoring liquid is a mixture consisting of clove, cassia bark, red wine, edible white wine with the alcohol content of more than 50 degrees and brown sugar syrup, and is applied before the tobacco leaves are fermented, so that alcohol and smoke are benefited, the aroma and the sweet taste of the fermented tobacco leaves are improved, and the tobacco leaves are natural in aroma and comfortable in smell;
the flavoring liquid comprises the following components in percentage by mass: 1% of clove, 1% of cinnamon, 10% of red wine, 3% of white spirit, 3% of syrup and 82% of water.
Further, the method comprises the following steps of; in the step (4), 3 equal parts of tobacco leaves need to face the same direction and are mutually staggered and stacked, wherein half of the length of the 2 nd part of tobacco leaves is stacked on the 1 st part of tobacco bundles, and about half of the length of the 3 rd part of tobacco leaves is stacked on the 2 nd part of tobacco bundles.
Further, the method comprises the following steps of; in the step (5), the tobacco leaves are wrapped by one complete palm tree bark to form bundles, nylon ropes with the diameter of 1.5cm are used for bundling and winding the tobacco leaves one by one from the end position of one side of the tobacco bundle, each circle of tobacco bundles are tightly bundled by force, the formed nylon rope ring tightly bundles the tobacco bundles wrapped by the palm tree bark, air among the tobacco leaves is fully squeezed out, and a low-oxygen or anaerobic fermentation environment is created inside the tobacco bundles.
Further, the method comprises the following steps of; in the step (7), the nylon ropes are untied once every 30 days, the tobacco bale is bound and wound one by one from the opposite side end of the tail position of the unbounded tobacco bale, the tobacco bale is bound and tightened again, the whole tobacco bale is fully tightened through the rebinding of different initial positions, the air in the tobacco leaves is squeezed out again, and a low-oxygen or anaerobic fermentation environment with uniform compactness is created.
Further, the method comprises the following steps of; in the step (7), if the palm tree bark wrapping the tobacco bale is damaged, the tobacco bale needs to be unbundled, the spice liquid is supplemented again to ensure that the tobacco leaves are fully soaked in the spice liquid, then the tobacco bale is wrapped again by using new and complete palm tree bark to ensure that the moisture loss speed of the tobacco bale during fermentation is slow and uniform, and the tobacco bale is tightly wound by using a nylon rope.
Further, the method comprises the following steps of; tobacco leaves obtained by a tobacco pipe shred manual preparation method for improving aroma quality, and application of the tobacco pipe shred preparation method in the tobacco leaves.
Compared with the prior art, the invention has at least one of the following beneficial effects:
by adopting the manual preparation process method of the tobacco pipe shreds, the peculiar smell and the mould of the tobacco leaves produced by the traditional stacking fermentation method of the sun-cured tobacco can be effectively removed, the obtained tobacco leaves are fully fermented naturally, the color and luster are bright, the oil content is moderate, the quality of the aroma is improved when the tobacco pipe shreds are used for quality inspection, the smoke is pure and mild, the residual taste is clean, and the irritation is weakened.
The method has the advantages that firstly, a low-oxygen or anaerobic fermentation environment is established inside the tobacco leaves through manual bundling treatment, and meanwhile, the palm tree barks wrapped outside the tobacco bundles keep the humidity of the tobacco leaf fermentation environment, so that the tobacco leaves are slowly and uniformly dehydrated. Secondly, the mixed feed liquid containing spices, syrup, red wine and high-alcohol content white spirit is added before the fermentation is started, so that the tobacco fragrance can be coordinated, the fragrance quality is improved, the fragrance of the fermented tobacco raw materials is enriched, and the alcoholization is accelerated. In addition, the high-alcohol-content white spirit has strong peculiar smell removing capability, has certain degerming effect and contains a certain amount of yeast, and can effectively eliminate mould spores and promote the fermentation of tobacco leaves in the process of bundling and storing the tobacco leaves. The tobacco bundle after fermentation has compact internal structure, and can be directly transversely cut into slices to be used as tobacco pipe shreds for suction.
Drawings
Fig. 1 is an analysis of the chemical composition content of tobacco leaves obtained by the conventional stacking fermentation method (control group) and the aroma quality improving perfuming banding fermentation method (test group) of the invention, and the significance t tests of the test group and the control group respectively show the significance of the difference at the level of 0.05 and 0.01.
Fig. 2 is an analysis of the content of the tobacco aroma precursor substances obtained by the conventional stacking fermentation method (control group) and the aroma quality improving perfuming banding fermentation method (test group) of the present invention, and the significance t-tests of the test group and the control group respectively show the significance of the difference at the level of 0.05 and 0.01.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1:
a preparation method of tobacco pipe shreds for improving the quality of aroma comprises the following steps:
(1) Selecting a clean and odorless place, and paving a clean and complete soft palm tree bark to fill the bottom;
(2) Selecting the tobacco leaves which are aired and cured, removing the main veins from the base parts to about two thirds of the leaf tips of the tobacco leaves, and flatly paving the main veins on the barks of the palm trees;
(3) Uniformly spraying the flavoring liquid until the tobacco leaves are completely soaked;
(4) Stacking the tobacco leaves soaked with the feed liquid in the same direction and dividing the tobacco leaves into 3 equal parts, wherein half of the length of the 2 nd part of tobacco leaves is overlapped on the 1 st part of tobacco bundles, and about half of the length of the 3 rd part of tobacco leaves is overlapped on the 2 nd part of tobacco bundles;
(5) Wrapping tobacco leaves with a complete piece of palm tree bark to form a bundle, firstly, tying and fixing two ends and the middle position of the tobacco bundle by using hemp ropes respectively, then, selecting one side of the tobacco bundle, and winding the tobacco bundle by using a nylon rope with the diameter of 1.5cm from the end position to tightly tie the tobacco bundle one by one;
(6) The bundle of cigarettes was stored in a clean, tasteless, shady inner chamber for 210 days;
(7) The nylon ropes are untied once every 30 days, and the tobacco bale is bound and wound from the end head at the opposite side of the tail position of the unbinding tobacco bale in a circle-by-circle manner again, and then the tobacco bale is bound and tightened again;
on the basis of the embodiment 1, in the step (1), the palm tree bark needs to be uniform in thickness, complete and free of foreign flavor, and distilled water can be sprayed in a proper amount in the day before fermentation treatment to enable the bark to be moist and soft, so that the palm tree bark is favorable for bundling and shaping;
in the step (2), the tobacco leaves are aired and modulated, main veins from the base part to about two thirds of the tip of the tobacco leaves are removed, and the tobacco leaves are paved on the bark of the palm tree with the paving thickness of 5cm;
in the step (3), the flavoring liquid is uniformly sprayed on the tobacco leaves until the tobacco leaves are completely soaked;
the spice liquid is a mixture consisting of clove, cassia bark, red wine, edible white wine with the alcohol content of more than 50 degrees and brown sugar syrup, is favorable for mellow smoke, improves the bouquet and sweetness of the fermented tobacco leaves, and has natural fragrance and comfortable smell;
the spice liquid comprises the following components in percentage by mass: 1% of clove, 1% of cinnamon, 10% of red wine, 3% of white spirit, 3% of syrup and 82% of water.
In the step (4), 3 equal parts of tobacco leaves are required to be mutually staggered, stacked and placed in the same direction, wherein the 2 nd part of tobacco leaves are half-long and are stacked on the 1 st part of tobacco bundles, and the 3 rd part of tobacco leaves are about half-long and are stacked on the 2 nd part of tobacco bundles;
in the step (5), wrapping tobacco leaves with a complete piece of palm tree bark to form a bundle, and tightly wrapping the tobacco leaves wrapped by the palm tree bark one by using a nylon rope with the diameter of 1.5cm from the end position of one side of the tobacco bundle, tightly binding each circle by using force, tightly binding the tobacco bundle wrapped by the palm tree bark by using the formed nylon rope ring, and fully extruding air among the tobacco leaves to create a low-oxygen or anaerobic fermentation environment for the interior of the tobacco bundle;
in the step (7), the nylon ropes are untied once every 30 days, the tobacco bale is bound and wound from the end head on the opposite side of the tail position of the unbounded tobacco bale again circle by circle, the tobacco bale is bound and tightened again, the whole tobacco bale is fully compacted through the rebinding of different initial positions, the air in the tobacco leaves is extruded again, and a low-oxygen or anaerobic fermentation environment with uniform compactness is created;
in the step (7), if the palm tree barks wrapping the tobacco bundles are damaged, the tobacco bundles are unbundled, the flavoring liquid is supplemented again to ensure that the tobacco leaves are fully soaked in the flavoring liquid, and then the tobacco bundles are wrapped again by using new and complete palm tree barks to ensure that the moisture loss speed of the tobacco bundles is slow and uniform during fermentation, and the tobacco bundles are tightly wound by nylon ropes.
By adopting the manual preparation process method of the tobacco pipe shreds, the peculiar smell and the mould of the tobacco leaves generated by the traditional stacking fermentation method of the sun-cured tobacco can be effectively removed, the obtained tobacco leaves are fully fermented naturally, the color and luster are bright, the oil content is moderate, the quality of the aroma is improved when the tobacco pipe shreds are used for identifying the tobacco pipe shreds, the smoke is pure and mild, the residual taste is clean, and the irritation is weakened.
Example 2:
on the basis of the example 1, the method comprises the following steps of,
(1) Cleaning the field to be made into tobacco bundles, and laying a complete clean and soft palm tree bark with the length of about 2.0m and the width of about 1.5 m;
(2) Selecting about 2kg of aired and modulated tobacco leaves, removing main veins (tobacco stems) from the base parts to two thirds of the leaf tips of the tobacco leaves, and flatly paving the tobacco leaves on the barks of the palm trees with the thickness of 5cm, so that flavoring liquid can be uniformly sprayed;
(3) Preparing 1.5L of flavoring liquid: weighing 10g of cinnamon and 16g of clove, putting the cinnamon and the clove into a non-woven fabric filter bag with the thickness of 25cm multiplied by 30cm, putting the non-woven fabric filter bag into 1000mL of deionized water, boiling, taking out, adding 36mL of brown sugar syrup, fully stirring uniformly, and naturally cooling the feed liquid to room temperature; 36mL of 50-degree edible white wine and 90mL of 13.5-degree red wine are added, and after being fully stirred, the mixture is poured into a 1.5L portable watering can;
(4) Uniformly spraying the flavoring liquid to the tiled tobacco leaves by using a spraying pot until the tobacco leaves are completely soaked, namely when the tobacco leaves are lifted upwards, liquid drops of the flavoring liquid slide off from the tail ends of the leaves;
(5) Stacking the tobacco leaves soaked with the feed liquid in the same direction, dividing the tobacco leaves into 3 equal parts, and sequentially stacking the tobacco leaves in a staggered manner, wherein about half of the length of the 2 nd part of the tobacco leaves is overlapped on the 1 st part of tobacco bundles, and about half of the length of the 3 rd part of the tobacco leaves is overlapped on the 2 nd part of tobacco bundles;
(6) Wrapping tobacco leaves with palm tree barks which are spread flat and padded into a coarse bundle, firstly using hemp ropes to respectively tie and fix two ends and the middle position of the tobacco bundle, then selecting one side of the tobacco bundle, and winding the tobacco bundle with nylon ropes with the diameter of 1.5cm from the end position to tightly tie and tighten the tobacco bundle one by one;
(7) Storing the tobacco bundles in a clean, tasteless and shady inner chamber for 210 days, and checking the tobacco bundles in each week in the early fermentation stage, wherein if the barks of the palm trees are damaged, the damaged barks of the palm trees need to be replaced in time;
(8) Performing secondary unbinding and rebinding in the third week after the tobacco bale is manufactured, paying attention to checking the moisture condition of the tobacco leaves during unbinding to avoid overhigh humidity of the tobacco leaves, recoating the tobacco bale by using new dry palm tree bark, and bundling and compacting the tobacco bale by using nylon ropes with the diameter of 1.5cm one by one;
(9) And after secondary unbinding and rebinding, the nylon rope is untied once every 30 days, and the tobacco bale is bound and wound from the opposite end of the unbinding tail position of the tobacco bale in a circle-by-circle manner, and is bound and tightened again. Processing the tobacco bundles according to the operation frequency of 'unbinding the tobacco bundles and tightly binding the tobacco bundles from the other end one by one' every 30 days, and completely drying the tobacco bundles after about 5 to 6 times of operation, thereby completing fermentation;
(10) After the tobacco bundles are fermented for 210 days, the tobacco bundles are unbound, the taken tobacco leaves are pasty hard blocks which are tightly rolled into a column shape, the appearance color of the tobacco column is bright, the tobacco column is free from mould infection, the tobacco fragrance is strong, the smell is pure, and the smell of wine fragrance and sweet taste is realized;
(11) Transversely cutting the tobacco column by a guillotine according to the thickness of 2-2.5 mm, and sequentially cutting into pieces to be filled with tobacco flakes. The diameter of the tobacco flake changes according to the diameter of the tobacco column, the tobacco flake is composed of tobacco flakes with the size from one yuan to 10-15 cm, and the tobacco leaf of the contrast sun-cured tobacco obtained by the traditional stacking fermentation method is cut into tobacco shreds with the width of about 2-2.5 mm by a tobacco cutter and is used for tobacco pipe shred evaluation.
Detecting the contents of conventional chemical components and aroma precursor substances of the fermented tobacco leaves: and (3) taking the aired tobacco leaf sample obtained by the traditional stacking fermentation method in the Chengjiang tobacco variety garden as a reference, and simultaneously carrying out content detection on the conventional chemical components and aroma precursor substances of the tobacco leaves with the aired tobacco leaf sample obtained by the fermentation method. The results are shown in fig. 1 and fig. 2, respectively. The analysis result of the chemical component content of the tobacco leaves (figure 1) shows that the contents of total sugar, reducing sugar and potassium of the air-cured tobacco leaves obtained by the perfuming, bundling and fermenting method (test group) for improving the aroma quality are remarkably higher than those of a control group, the contents of chlorine and total nitrogen are remarkably lower than those of the control group, and the content of total plant alkaloid is remarkably lower than that of the control group. The contents of rutin and scopoletin in the sun-cured tobacco leaves (test group) obtained by the fermentation method are obviously higher than those of the tobacco leaves (control group) obtained by traditional stacking fermentation, and the contents of chlorophyll a and chlorophyll b are extremely higher than those of the control group.
Sensory evaluation of tobacco leaves after fermentation as tobacco pipe shreds: and (3) taking an air-cured tobacco leaf sample obtained by a traditional stacking fermentation method in a Chengjiang tobacco variety garden as a reference, simultaneously preparing tobacco pipe shreds from the air-cured tobacco leaf sample of the same tobacco variety obtained by the fermentation method, grading each index of sensory quality of the tobacco pipe shreds according to sensory evaluation index judgment standards and scores of the tobacco pipe shreds based on consumption experience, and comprehensively evaluating the sensory performance of the tobacco pipe shreds. Cutting the control tobacco leaves obtained by the traditional stacking fermentation method into tobacco shreds (control group) with the width of about 2-2.5 mm by using a tobacco cutter; the tobacco bundles of the same sun-cured tobacco variety produced in this example were cut transversely with a guillotine at a thickness of 2 to 2.5mm, cut into pieces in sequence, and kneaded into shreds in the palms (treatment group). According to the tobacco pipe shred sensory evaluation index evaluation value (table 1) based on consumption experience provided by the New Sichuan Material Co., ltd. Tobacco pipe and tobacco pipe shred division, 5 tobacco pipe shred suction experts (sensory quality evaluation committee experts) are organized to perform tobacco pipe shred suction sensory quality evaluation scoring, and the average of the experts is taken to obtain a table 2. The results show that the tobacco pipe shreds (test group) prepared from the sun-cured tobacco leaves obtained by the fermentation method have single indexes of fragrance, miscellaneous gas, aftertaste and irritation higher than those of the tobacco pipe shreds (control group) prepared from the tobacco leaves obtained by the traditional stacking fermentation method. From the comprehensive sensory performance, the tobacco pipe shreds (test groups) prepared from the sun-cured tobacco leaves obtained by the fermentation method have fresh and sweet fragrance, small strength, clean aftertaste, moderate irritation and grey ash, and have certain use value in the tobacco pipe shreds. Compared with a control group, the tobacco pipe shreds prepared from the tobacco leaves in the test group have the advantages that the fragrance and the aroma are improved, the smoke is softened, the aftertaste is clean, and the strength and the irritation are weakened.
Table 1. Tobacco pipe shred sensory evaluation index judgment standard and score based on consumption experience
TABLE 2 sensory evaluation of cured tobacco leaves obtained in examples of the present invention as cut tobacco pipes using the conventional stacking fermentation method (control group) and the aroma-improving flavored bundling fermentation method (test group) of the present invention
Example 3:
the invention provides a tobacco pipe shred airing tobacco leaf raw material fermentation method capable of reducing mildew tobacco and improving fragrance quality, which comprises the following steps:
(1) Cleaning the field to be made into tobacco bundles, and laying a complete clean and soft palm tree bark with the length of about 2.0m and the width of about 1.5 m;
(2) Selecting about 2kg of aired and modulated tobacco leaves, removing main veins (tobacco stems) from the base parts to about two thirds of the leaf tips of the tobacco leaves, and flatly paving the tobacco leaves on the barks of the palm trees with the thickness of 5cm, so that flavoring liquid can be uniformly sprayed;
(3) Preparing 1.5L of flavoring liquid: weighing 10g of cinnamon and 16g of clove, putting the cinnamon and the clove into a non-woven fabric filter bag with the thickness of 25cm multiplied by 30cm, putting the non-woven fabric filter bag into 1000mL of deionized water, boiling, taking out, adding 36mL of brown sugar syrup, fully stirring uniformly, and naturally cooling the feed liquid to room temperature. 36mL of edible white wine with the alcohol degree of 50, 90mL of red wine with the alcohol degree of 13.5 and 5g of baking soda are added, and after being fully stirred, the mixture is poured into a 1.5L portable sprinkling can;
(4) Uniformly spraying the flavoring liquid to the tiled tobacco leaves by using a spraying pot until the tobacco leaves are completely soaked, namely when the tobacco leaves are lifted upwards, liquid drops of the flavoring liquid slide off from the tail ends of the leaves;
(5) Stacking the tobacco leaves soaked in the feed liquid in the same direction, dividing the tobacco leaves into 3 equal parts, and stacking the tobacco leaves in a staggered manner, wherein about half of the length of the 2 nd part of tobacco leaves is overlapped on the 1 st part of tobacco bundles, and about half of the length of the 3 rd part of tobacco leaves is overlapped on the 2 nd part of tobacco bundles;
(6) Wrapping tobacco leaves by using palm tree barks which are tiled and padded to form a coarse bundle, firstly using hemp ropes to respectively tie and fix the two ends and the middle position of the tobacco bundle, then selecting one side of the tobacco bundle, and winding the tobacco bundle by using a nylon rope with the diameter of 1.5cm from the end position to tightly bind and tighten the tobacco bundle one by one;
(7) Storing the tobacco bale in a clean, tasteless and shady inner chamber for 210 days, and checking the condition of the tobacco bale every week while paying attention to whether the bark of the palm tree wrapping the tobacco bale is cracked;
(8) If the palm barks wrapping the tobacco bale are damaged, opening the bale, and supplementing the flavoring liquid by using a sprinkling can, wherein the flavoring liquid is prepared in the step (3), the spout is aligned with one end of the tobacco bale, and the flavoring liquid is slowly injected without scattering the tobacco bale. And (4) feeding until the tobacco bale is wet, and forcibly kneading the tobacco bale to feel that the tobacco leaves are soaked by the feed liquid. Wrapping the tobacco bale with the complete and undamaged dry and comfortable palm tree bark, and tightly winding the tobacco bale by nylon ropes one by one;
(9) During the fermentation of the tobacco bale, the nylon rope is untied once every 30 days, and the tobacco bale is bound and wound from the end head at the opposite side of the tail position of the unbundled tobacco bale and then is bound and tightened again. If the palm tree bark is found to be damaged again in the period, repeating the step (8) to supplement the feed liquid, replace the bark and wrap and tie again;
(10) In the whole fermentation stage, the tobacco bale is treated according to the operation frequency of 'unbinding the tobacco bale and binding tightly and tightly from the other end one by one' once every 30 days, and after about 5 to 6 times of operation, the tobacco bale is completely dried, and the fermentation is finished;
(11) And (3) after the tobacco bale is fermented for about 210 days, unbinding the tobacco bale, and tightly rolling the taken tobacco leaves into a hard column. The tobacco column can be transversely cut by a guillotine according to the thickness of 2-2.5 mm, cut into pieces in sequence and filled with tobacco flakes, and kneaded into cut tobacco in the palm. Or the cross section of the cylindrical tobacco bundle can be sliced and then manually torn into a silk ribbon shape.
The cured tobacco leaf sample obtained by the fermentation method of the invention is used for sensory evaluation of tobacco pipe shreds: 5 tobacco holder members were invited to perform sensory evaluation on the cut tobacco samples obtained in this example, and the tobacco holders with a flue hole diameter of 3mm were selected for smoking evaluation, respectively. The pipe bowl and the flue are cleaned by alcohol and naturally dried for 15-45 days, and the pipe is clean and dry without any foreign flavor.
Evaluation index and evaluation result:
[ tobacco shred color ]: black tobacco leaves account for a large proportion, and yellow tobacco leaves are mixed.
[ in object sniff ]: the fermented product has intense sweet taste and wine flavor, and natural fragrance, and can be smelled for a long time without greasy.
[ soot color ]: black and gray with white.
[ sniff during aspiration ]: nasal cavity irritation was moderately strong.
[ mouthfeel during smoking ]: the stimulation intensity in the tongue tip is moderate, the stimulation sense of the oral cavity and the nasal cavity is obvious, the smoke is light but has texture, the wine aroma and the sweet taste in the smoke in the initial period are obvious, and the fermentation aroma is sufficient.
According to sensory evaluation results of tobacco pipe customers, the tobacco pipe shred finished product obtained by the embodiment is approved, and the primary section of the tobacco pipe shred finished product is consistent in that the tobacco pipe shred finished product is mellow in smoke, moderate in concentration and strength, obvious in aroma style characteristics and has certain market popularization value.
Although the invention has been described herein with reference to a number of illustrative embodiments thereof, it should be understood that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this disclosure. More specifically, various variations and modifications are possible in the component parts and/or arrangements of the subject combination arrangement within the scope of the disclosure and claims of this application. In addition to variations and modifications in the component parts and/or arrangements, other uses will also be apparent to those skilled in the art.
Claims (6)
1. A tobacco pipe shred preparation method for improving aroma quality is characterized by comprising the following steps: the method comprises the following steps:
(1) Selecting a clean and odorless place, and paving a clean and complete soft palm tree bark to fill the bottom;
(2) Selecting the tobacco leaves after air-curing and modulation, removing two thirds of main veins from the base to the tip of the tobacco leaves, and spreading the main veins on the barks of the palm trees;
(3) Uniformly spraying the flavoring liquid until the tobacco leaves are completely soaked;
(4) Stacking the tobacco leaves soaked with the feed liquid in the same direction and dividing the tobacco leaves into 3 equal parts, wherein the half length of the 2 nd part of tobacco leaves is overlapped on the 1 st part of tobacco bundles, and the half length of the 3 rd part of tobacco leaves is overlapped on the 2 nd part of tobacco bundles;
(5) Wrapping tobacco leaves with a complete piece of palm tree bark to form a bundle, firstly, tying and fixing two ends and the middle position of the tobacco bundle by using hemp ropes respectively, then, selecting one side of the tobacco bundle, and winding the tobacco bundle by using a nylon rope with the diameter of 1.5cm from the end position to tightly tie the tobacco bundle one by one;
(6) The tobacco bundles are stored in a clean, tasteless and shady inner chamber for 210 days;
(7) The nylon ropes are untied once every 30 days, and the tobacco bale is bound and wound from the end head at the opposite side of the tail position of the unbinding tobacco bale in a circle-by-circle manner again, and then the tobacco bale is bound and tightened again;
in the step (1), the palm barks need to be uniform and complete in thickness and free of foreign flavor, and distilled water is properly sprayed one day before fermentation treatment to ensure that the barks are wet and soft, so that the palm barks are favorable for bundling and shaping;
in the step (2), the tobacco leaves are aired and modulated, the main veins from the base to two thirds of the tip of the tobacco leaves are removed, and the tobacco leaves are paved on the barks of the palm trees with the paving thickness of 5cm;
in the step (3), the flavoring liquid is uniformly sprayed on the tobacco leaves until the tobacco leaves are completely soaked;
the flavoring liquid is a mixture consisting of clove, cassia bark, red wine, edible white wine with the alcohol content of more than 50 degrees and brown sugar syrup, and is applied before the tobacco leaves are fermented, so that alcohol and smoke are benefited, the aroma and the sweet taste of the fermented tobacco leaves are improved, and the tobacco leaves are natural in aroma and comfortable in smell;
the spice liquid comprises the following components in percentage by mass: 1% of clove, 1% of cinnamon, 10% of red wine, 3% of white spirit, 3% of syrup and 82% of water.
2. The method for preparing the tobacco pipe threads with improved aroma quality as claimed in claim 1, wherein the method comprises the following steps: in the step (4), 3 equal parts of tobacco leaves need to face the same direction and are mutually staggered and stacked, wherein a half length of the 2 nd part of tobacco leaves is stacked on the 1 st part of tobacco bundles, and a half length of the 3 rd part of tobacco leaves is stacked on the 2 nd part of tobacco bundles.
3. The method for preparing tobacco pipe shreds with improved aroma quality according to claim 1, which is characterized in that: the tobacco leaves are wrapped by one complete palm tree bark to form bundles, nylon ropes with the diameter of 1.5cm are used for bundling the tobacco leaves one by one from the end position of one side of the tobacco bundle, each circle is tightly bundled by force, the formed nylon rope ring tightly bundles the tobacco bundle wrapped by the palm tree bark, air among the tobacco leaves is fully squeezed out, and a low-oxygen or anaerobic fermentation environment is created inside the tobacco bundle.
4. The method for preparing the tobacco pipe threads with improved aroma quality as claimed in claim 1, wherein the method comprises the following steps: in the step (7), the nylon ropes are untied once every 30 days, the tobacco bale is bound and wound from the end on the opposite side of the tail position of the unbundled tobacco bale one by one again, the tobacco bale is bound and tightened again, the whole tobacco bale is fully tightened through the rebinding at different initial positions, the air in the tobacco leaves is squeezed out again, and a low-oxygen or anaerobic fermentation environment with uniform compactness is created.
5. The method for preparing tobacco pipe shreds with improved aroma quality according to claim 1, which is characterized in that: in the step (7), if the palm tree barks wrapping the tobacco bundles are damaged, the tobacco bundles are unbundled, the flavoring liquid is supplemented again to ensure that the tobacco leaves are fully soaked in the flavoring liquid, and then the tobacco bundles are wrapped again by using new and complete palm tree barks to ensure that the tobacco bundles are slow and uniform in water loss speed during fermentation and are tightly wound by nylon ropes.
6. The application of the tobacco pipe shreds in the tobacco leaves is characterized in that: the tobacco pipe filament is prepared by the method of any one of claims 1 to 5.
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| CN109536283A (en) * | 2018-11-09 | 2019-03-29 | 湖北中烟工业有限责任公司 | A kind of preparation method and applications for the levant storax oil improving quality |
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| CN113907406A (en) * | 2021-11-19 | 2022-01-11 | 云南省烟草农业科学研究院 | Fermentation method for removing peculiar smell of soil tobacco and tobacco leaves and application of tobacco leaves in heating cigarettes |
| CN113951551A (en) * | 2020-07-20 | 2022-01-21 | 黄锐 | Mould-proof aroma-enhancing water immersion fermentation method for modulating drought tobacco |
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|---|---|---|---|---|
| US3991214A (en) * | 1974-10-29 | 1976-11-09 | International Flavors & Fragrances Inc. | Flavoring composition for foodstuff or chewing gum containing 2-phenyl-3-carboethoxyfuran and process for flavoring |
| CN109536283A (en) * | 2018-11-09 | 2019-03-29 | 湖北中烟工业有限责任公司 | A kind of preparation method and applications for the levant storax oil improving quality |
| CN110833205A (en) * | 2019-11-18 | 2020-02-25 | 四川中烟工业有限责任公司 | Three-stage temperature-changing fermentation method for improving taste of leaf type cigars |
| CN113951551A (en) * | 2020-07-20 | 2022-01-21 | 黄锐 | Mould-proof aroma-enhancing water immersion fermentation method for modulating drought tobacco |
| CN113907406A (en) * | 2021-11-19 | 2022-01-11 | 云南省烟草农业科学研究院 | Fermentation method for removing peculiar smell of soil tobacco and tobacco leaves and application of tobacco leaves in heating cigarettes |
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