CN117731042A - Method for giving fragrance to cigar tobacco leaves with sweet fragrance - Google Patents
Method for giving fragrance to cigar tobacco leaves with sweet fragrance Download PDFInfo
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- CN117731042A CN117731042A CN202410012391.2A CN202410012391A CN117731042A CN 117731042 A CN117731042 A CN 117731042A CN 202410012391 A CN202410012391 A CN 202410012391A CN 117731042 A CN117731042 A CN 117731042A
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- Prior art keywords
- tobacco leaves
- tobacco
- sweet
- extracting solution
- solution
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- 241000208125 Nicotiana Species 0.000 title claims abstract description 59
- 235000002637 Nicotiana tabacum Nutrition 0.000 title claims abstract description 59
- 235000019506 cigar Nutrition 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 18
- 239000003205 fragrance Substances 0.000 title abstract description 15
- 239000000243 solution Substances 0.000 claims abstract description 44
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 22
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 22
- 235000016068 Berberis vulgaris Nutrition 0.000 claims abstract description 15
- 241000335053 Beta vulgaris Species 0.000 claims abstract description 15
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 10
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 10
- 244000061458 Solanum melongena Species 0.000 claims abstract description 10
- 235000002597 Solanum melongena Nutrition 0.000 claims abstract description 10
- 235000019082 Osmanthus Nutrition 0.000 claims abstract description 9
- 241000333181 Osmanthus Species 0.000 claims abstract description 9
- 229940057070 sugarcane extract Drugs 0.000 claims abstract description 7
- 238000000889 atomisation Methods 0.000 claims abstract description 6
- 239000011259 mixed solution Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000005507 spraying Methods 0.000 claims abstract description 3
- 238000003892 spreading Methods 0.000 claims abstract description 3
- 230000002618 waking effect Effects 0.000 claims abstract description 3
- 238000001914 filtration Methods 0.000 claims description 15
- 238000005352 clarification Methods 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 239000000126 substance Substances 0.000 claims description 8
- 235000021537 Beetroot Nutrition 0.000 claims description 7
- 229920001661 Chitosan Polymers 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000002137 ultrasound extraction Methods 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims description 4
- 230000000391 smoking effect Effects 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 2
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 230000007794 irritation Effects 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 239000003513 alkali Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- NMLQNVRHVSWEGS-UHFFFAOYSA-N [Cl].[K] Chemical compound [Cl].[K] NMLQNVRHVSWEGS-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000009655 industrial fermentation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 235000019613 sensory perceptions of taste Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000035923 taste sensation Effects 0.000 description 1
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- Manufacture Of Tobacco Products (AREA)
Abstract
The invention discloses a method for endowing sweet cigar tobacco with fragrance, which comprises the following steps: s1: preparing an osmanthus fragrans extracting solution; s2: preparing a sugarcane extract; s3: preparing beet extract; s4: tobacco waking is carried out on raw tobacco of the tobacco leaves with eggplant cores; s5: placing the tobacco leaves after the tobacco leaves are awakened on a humidifying platform, mixing the osmanthus fragrans extracting solution, the sugarcane extracting solution and the beet extracting solution, adding the mixed solution into a humidifying machine for atomization, and uniformly spraying the atomized solution on the tobacco leaves to strengthen sweet and fragrant quality; s6: uniformly spreading the tobacco leaves after the moisture adding in an oak barrel in a mode that one layer of tobacco leaves and one layer of osmanthus flower are alternately overlapped, and standing for 15-20 d in an environment with the temperature of 40+/-2 ℃ and the humidity of 65+/-3%. The cigar style characteristics of the tobacco leaves with the eggplant cores prepared by the method are obvious, the fragrance is full and mellow, the aftertaste is clean and comfortable, the irritation is small, and the tobacco leaves with the eggplant cores have sweet representativeness.
Description
Technical Field
The invention relates to the technical field of tobacco processing, in particular to a method for endowing cigar tobacco with sweet fragrance.
Background
In cigar tobacco production, fermentation is a key link for ensuring the quality formation of cigar tobacco, is an important factor for improving the smoking quality of cigar tobacco, and is a technical core of cigar tobacco production. Development of cigar tobacco characteristic fermentation technology research has important significance for developing high-grade and high-quality cigar tobacco raw materials and promoting continuous, stable and healthy development of cigar industry in China.
Sweet osmanthus is one of ten flowers in China, clear, dust-proof, strong and overflow-proof, and can be called as insulating. Especially, when the autumn is in late autumn and Cong Gui is in anger, the wine is used for enjoying the osmanthus, the fragrance is sharp, the people feel refreshing, and the osmanthus tea prepared by taking the osmanthus as the raw material is Chinese special tea, has soft fragrance and delicious taste, and is popular among people.
Disclosure of Invention
The invention aims to provide a method for giving the fragrance of sweet cigar leaves, which aims to solve the problems, explores the effect of natural mediums producing characteristic flavor substances on changing the smoking quality of the tobacco leaves in the fermentation process of the cigar leaves through the research and application of the co-fermentation technology of sweet osmanthus, sugarcane and beet natural mediums and the cigar leaves, determines the technical method capable of effectively improving target quality factors in the fermentation process, finally forms a customized and distinctive industrial fermentation technology capable of meeting the requirements of high-end raw materials, has important significance for assisting the development and quality improvement of special cigar products, and has technical feasibility.
The invention realizes the above purpose through the following technical scheme:
a method for imparting a sweet cigar leaf aroma comprising the steps of:
s1: preparing fresh osmanthus fragrans into osmanthus fragrans extracting solution by adopting ultrasonic assisted extraction and chitosan concentration modes, and removing large-particle substances from the extracting solution through clarification treatment such as filtration;
s2: the method comprises the steps of adopting a pressure squeezing mode to prepare a sugarcane extract, and filtering the extract to remove large-particle substances;
s3: preparing beet root, placing the beet root into a machine, preparing beet leaching solution, and clarifying the leaching solution by filtering and the like to remove large particulate matters;
s4: tobacco waking is carried out on raw tobacco of the tobacco leaves with eggplant cores;
s5: placing the tobacco leaves after the tobacco leaves are awakened on a humidifying platform, mixing the osmanthus fragrans extracting solution, the sugarcane extracting solution and the beet extracting solution, adding the mixed solution into a humidifying machine for atomization, and uniformly spraying the atomized solution on the tobacco leaves to strengthen sweet and fragrant quality;
s6: uniformly spreading the tobacco leaves after the moisture adding in an oak barrel in a mode that one layer of tobacco leaves and one layer of osmanthus flower are alternately overlapped, and standing for 15-20 d in an environment with the temperature of 40+/-2 ℃ and the humidity of 65+/-3%.
In a further scheme, in the S1, the extraction is performed in an ethanol solution, and the volume concentration of the ethanol solution is 10-20%.
In a further scheme, in the step S4, the smoke-awakening condition is that the temperature is 37+/-3 ℃, the humidity is 65+/-3%, and the smoke-awakening time is 12-24 hours.
In a further scheme, in the step S5, the mixing proportion of the osmanthus fragrans extracting solution, the sugarcane extracting solution and the beet extracting solution is as follows: 3:1-2:1-2 (V/V).
The cigar style characteristics of the cigar core tobacco leaf prepared by the method are obvious, the fragrance is full and mellow, the aftertaste is clean and comfortable, the irritation is small, the cigar core tobacco leaf has sweet fragrance representativeness, the miscellaneous gas is lightened, the fragrance maturity is improved, and the smoke is finer, smoother, mellow and the like.
The invention has the beneficial effects that:
1. compared with other fermentation modes, the fermentation mode provided by the invention can pertinently ferment cigar tobacco leaves and shape the tobacco leaf taste sensation with sweet osmanthus fragrance characteristics.
2. Effectively endows cigar style characteristics of the tobacco leaves with the eggplant cores with full fragrance and mellow taste.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It will be apparent that the described embodiments are only some, but not all, embodiments of the invention. All other embodiments, based on the examples herein, which are within the scope of the invention as defined by the claims, will be within the scope of the invention as defined by the claims.
Example 1
S1: 300ml of ethanol with the concentration of 10% and 2 jin of fresh osmanthus fragrans are adopted to prepare osmanthus fragrans extracting solution by an ultrasonic assisted extraction and chitosan concentration method, and the extracting solution is subjected to clarification treatment such as filtration to remove large particulate matters.
S2: the preparation method adopts a pressure squeezing mode to prepare 100ml of sugarcane extract, and the extract is subjected to clarification treatment such as filtration and the like to remove large particulate matters.
S3: adopts a high-speed crushing mode to prepare 100ml of beet extract by putting 5kg of beet roots into a machine, and the extract is subjected to clarification treatment such as filtration and the like to remove large particulate matters.
S4: 10kg of raw tobacco leaves with eggplant cores are placed in an environment with the temperature of 37 ℃ and the humidity of 65% to be awakened for 24 hours.
S5: the osmanthus fragrans extracting solution, the sugarcane extracting solution and the beet extracting solution which are subjected to clarification treatment and removal of large particulate matters are mixed according to a ratio of 3:1:1 (V/V), and the total 500ml of mixed solution is added into a humidifying machine for atomization and uniformly sprayed on 10kg of tobacco leaves to further strengthen sweet and fragrant quality.
S6: the tobacco leaves after the moisture adding are evenly paved in an oak barrel in a mode that one layer of tobacco leaves and one layer of osmanthus flower are alternately overlapped, and are placed in an environment with the temperature of 40 ℃ and the humidity of 65% for 15d.
Example 2
S1: 150ml of ethanol with the concentration of 10% and 1 jin of fresh osmanthus fragrans are adopted to prepare osmanthus fragrans extracting solution by an ultrasonic assisted extraction and chitosan concentration method, and the extracting solution is subjected to clarification treatment such as filtration to remove large particulate matters.
S2: the preparation method adopts a pressure squeezing mode, 2.5kg of sugarcane is put into a squeezer to prepare 50ml of sugarcane extract, and the extract is subjected to clarification treatment such as filtration and the like to remove large particulate matters.
S3: adopts a high-speed crushing mode to prepare 50ml of beet extract by putting 2.5kg of beet roots into a machine, and the extract is subjected to clarification treatment such as filtration and the like to remove large particulate matters.
S4: 5kg of raw tobacco leaves with eggplant cores are placed in an environment with the temperature of 38 ℃ and the humidity of 66% to be awakened, and the awakening time is 24 hours.
S5: the osmanthus fragrans extracting solution, the sugarcane extracting solution and the beet extracting solution after the large-particle substances are removed through clarification treatment are mixed according to the ratio of 3:1:1 (V/V), and the total 250ml of mixed solution is added into a humidifying machine for atomization and uniformly sprayed on 5kg tobacco leaves to further strengthen sweet and fragrant quality.
S6: the tobacco leaves after the humidification are evenly paved in an oak barrel in a mode that one layer of tobacco leaves and one layer of osmanthus flower are alternately overlapped, and are placed in an environment with the temperature of 42 ℃ and the humidity of 67% for 20d.
Example 3
S1: 75ml of ethanol with the concentration of 10% and 0.5 jin of fresh osmanthus fragrans are adopted to prepare osmanthus fragrans extracting solution by an ultrasonic assisted extraction and chitosan concentration method, and the extracting solution is subjected to clarification treatment such as filtration to remove large particulate matters.
S2: the preparation method adopts a pressure squeezing mode, 1.25kg of sugarcane is put into a squeezer to prepare 25ml of sugarcane extract, and the extract is subjected to clarification treatment such as filtration and the like to remove large particulate matters.
S3: adopts a high-speed crushing mode to prepare 25ml of beet extract by putting 1.25kg of beet roots into a machine, and the extract is subjected to clarification treatment such as filtration and the like to remove large particulate matters.
S4: 2.5kg of raw tobacco leaves of the eggplant core are placed in an environment with the temperature of 39 ℃ and the humidity of 68% to be awakened for 24 hours.
S5: the osmanthus fragrans extracting solution, the sugarcane extracting solution and the beet extracting solution which are subjected to clarification treatment and removal of large particulate matters are mixed according to a ratio of 3:1:1 (V/V), and 125ml of mixed solution is added into a humidifying machine for atomization, and uniformly sprayed on 2.5kg of tobacco leaves to further strengthen sweet and fragrant quality.
S6: the tobacco leaves after the humidification are evenly paved in an oak barrel in a mode that one layer of tobacco leaves and one layer of osmanthus flower are alternately overlapped, and are placed in an environment with the temperature of 38 ℃ and the humidity of 64% for 18 days.
The specific results of the comparison of the suction sensory quality of the pretreated raw materials are shown in the following tables 1 and 2.
The results of the sensory quality evaluation of the fermented material are shown in tables 1 and 2 below.
TABLE 1 sensory quality results of raw materials
Note that: the score is from low to high and is 1 to 10.
TABLE 2 analysis of main chemical components of tobacco leaves with eggplant core
As can be seen from Table 2, the total plant alkali and total nitrogen of the tobacco leaves fermented by the method are obviously lower than that of the blank control, and the chlorine is obviously higher than that of the blank control, so that the main chemical component indexes of the blank control and the tobacco leaves fermented by the method are obviously different, the potassium-chlorine ratio of the blank group is higher, the combustion is better, but the nitrogen-alkali ratio is imbalance, and the potassium-chlorine ratio and the nitrogen-alkali ratio of the tobacco leaf sample group are proper.
The foregoing is merely illustrative of the present invention, and the present invention is not limited thereto, and any person skilled in the art will readily recognize that variations or substitutions are within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims. In addition, the specific features described in the above embodiments may be combined in any suitable manner, and in order to avoid unnecessary repetition, various possible combinations are not described further. Moreover, any combination of the various embodiments of the invention can be made without departing from the spirit of the invention, which should also be considered as disclosed herein.
Claims (4)
1. A method for imparting a sweet cigar leaf aroma, comprising the steps of:
s1: preparing fresh osmanthus fragrans into osmanthus fragrans extracting solution by adopting ultrasonic assisted extraction and chitosan concentration modes, and removing large-particle substances from the extracting solution through clarification treatment such as filtration;
s2: the method comprises the steps of adopting a pressure squeezing mode to prepare a sugarcane extract, and filtering the extract to remove large-particle substances;
s3: preparing beet root, placing the beet root into a machine, preparing beet leaching solution, and clarifying the leaching solution by filtering and the like to remove large particulate matters;
s4: tobacco waking is carried out on raw tobacco of the tobacco leaves with eggplant cores;
s5: placing the tobacco leaves after the tobacco leaves are awakened on a humidifying platform, mixing the osmanthus fragrans extracting solution, the sugarcane extracting solution and the beet extracting solution, adding the mixed solution into a humidifying machine for atomization, and uniformly spraying the atomized solution on the tobacco leaves to strengthen sweet and fragrant quality;
s6: uniformly spreading the tobacco leaves after the moisture adding in an oak barrel in a mode that one layer of tobacco leaves and one layer of osmanthus flower are alternately overlapped, and standing for 15-20 d in an environment with the temperature of 40+/-2 ℃ and the humidity of 65+/-3%.
2. A method for imparting a sweet cigar leaf aroma according to claim 1, characterized in that in S1, the extraction is carried out in an ethanol solution having a volume concentration of 10-20%.
3. A method for imparting a sweet cigar leaf aroma according to claim 1, wherein in S4, the smoking condition is 37±3 ℃ and 65±3% humidity, and the smoking time is 12-24 hours.
4. The method for imparting a sweet cigar leaf aroma according to claim 1, wherein in S5, the mixing ratio of the osmanthus fragrans extract, the sugarcane extract and the beet extract is: 3:1-2:1-2 (V/V).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410012391.2A CN117731042A (en) | 2024-01-04 | 2024-01-04 | Method for giving fragrance to cigar tobacco leaves with sweet fragrance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410012391.2A CN117731042A (en) | 2024-01-04 | 2024-01-04 | Method for giving fragrance to cigar tobacco leaves with sweet fragrance |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117731042A true CN117731042A (en) | 2024-03-22 |
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| CN202410012391.2A Pending CN117731042A (en) | 2024-01-04 | 2024-01-04 | Method for giving fragrance to cigar tobacco leaves with sweet fragrance |
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- 2024-01-04 CN CN202410012391.2A patent/CN117731042A/en active Pending
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