CN117859947A - Method for improving aroma components of cigarettes based on biological enzymes and heating non-burning cigarettes - Google Patents
Method for improving aroma components of cigarettes based on biological enzymes and heating non-burning cigarettes Download PDFInfo
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Abstract
The application discloses a method for improving aroma components of cigarettes based on biological enzymes and a heating non-combustible cigarette, and belongs to the technical field of tobacco products. The method comprises the following steps of adding the flue-cured tobacco flakes treated as follows into cigarettes: diluting biological enzyme with water, uniformly spraying the diluted biological enzyme on flue-cured tobacco flakes, and fermenting for 40-50h under the conditions of 40-50 ℃ and 70-80% of humidity; obtaining fermented flue-cured tobacco; the biological enzyme is a compound biological enzyme consisting of laccase, medium-temperature amylase, plant hydrolase and cellulase; the added weight ratio of laccase, medium temperature amylase, plant hydrolase and cellulase is 1-2:1-2:2-4:2-4; and step two, crushing the fermented flue-cured tobacco obtained in the step two into tobacco powder, adding an adhesive, a fuming agent and water, uniformly mixing to prepare coarse particles, drying until the water content is 12-14%, and sieving to obtain the heated cigarette particles. The method can effectively improve the smoke fragrance, ensures that the smoke fragrance has Chinese flavor while enhancing the fragrance, and has good fragrance stability and long duration.
Description
Technical Field
The application belongs to the technical field of tobacco products, and relates to a method for improving aroma components of cigarettes based on biological enzymes and a heating non-burning cigarette.
Background
In recent years, due to the gradual severity of global cigarette control situation and the change of consumer consumption concepts, the global traditional cigarette market activity presents different degrees of fatigue trend; at present, some global tobacco huge companies shift research and development emphasis and popularization directions to the new tobacco field.
The main line trend of new tobacco products in the future is to develop to heating non-burning tobacco products, and the heating non-burning tobacco can comprehensively and greatly reduce the release amount of harmful ingredients of tobacco. Heating tobacco products brings consumers with them not only the tasting experience of the product, but more importantly their related reduced consumption concepts. The world cigarette consumption environment is becoming severe, and some tobacco companies have promoted the market layout of heating type cigarette products and take the market layout as a strategic target for the long-term development of new tobacco products in the future.
The biological enzyme preparation can improve tobacco quality, improve aroma, reduce bad smell such as miscellaneous gas, and improve comfort. At present, china has developed a lot of researches on the improvement of tobacco quality by adding enzymes, and the use of biological enzyme preparations clearly provides a feasible path for improving the availability and the tobacco quality of industrial enterprises. The new tobacco products of China should develop products with Chinese flavor, and the flue-cured tobacco flavor is one of the main flavors of the tobacco products of China.
However, at present, no compound biological enzyme preparation and improvement method are specially used for improving the smoke flavor and prolonging the smoke flavor by heating non-burning smoke with flue-cured tobacco.
Disclosure of Invention
In order to solve the problems, the application provides a method for improving aroma components of cigarettes based on biological enzymes and heating non-combustible cigarettes, the method can improve the smoke aroma of flue-cured heated non-combustible cigarettes, and ensures that the smoke aroma has Chinese flavor and good aroma stability while enhancing aroma.
The specific technical scheme of the application is as follows:
the application provides a method for improving aroma components of cigarettes based on biological enzymes, which comprises the following steps of adding flue-cured tobacco flakes subjected to the following treatment into cigarettes:
step one, adding water into biological enzyme to dilute, uniformly spraying on flue-cured tobacco flakes, and heating to 40-50 DEG C
Fermenting for 40-50h under the condition of 70-80% humidity; obtaining fermented flue-cured tobacco;
the biological enzyme is a compound biological enzyme consisting of laccase with the mass concentration of 0.5-3%, medium-temperature amylase with the mass concentration of 0.5-3%, plant hydrolase with the mass concentration of 0.5-3% and cellulase with the mass concentration of 1-5%; the added weight ratio of laccase, medium temperature amylase, plant hydrolase and cellulase is 1-2:1-2:2-4:2-4;
and step two, crushing the fermented flue-cured tobacco obtained in the step two into tobacco powder, adding an adhesive, a fuming agent and water, uniformly mixing to prepare coarse particles, and sieving to obtain the heated cigarette particles.
Alternatively, the enzyme preparation is added in an amount of 5 kilo-1 kilo U per gram of tobacco flake.
Optionally, the binder comprises sodium carboxymethyl cellulose and the smoking agent is formed from propylene glycol: glycerin is prepared from the following components in percentage by weight: 2-4.
Optionally, the addition amounts of the adhesive and the fumigant respectively account for 2-5% and 30-35% of the weight of the tobacco powder by weight; preferably, the weight of the tobacco powder is 3% and 33% respectively.
Optionally, sieving with 20-30 mesh sieve to obtain heated cigarette granule.
The application also provides a heating non-burning cigarette prepared by the method, and the cartridge of the heating non-burning cigarette contains heating cigarette particles.
Optionally, the heated non-combustible cigarette comprises a cartridge, a wrapper, a filter; the cigarette bullet is connected with the filter tip in sequence, and the outer circumference of the cigarette bullet is wrapped with packaging cigarette paper;
the heated cigarette particles are disposed in the middle of the cartridge or at an end remote from the filter and are wrapped by tobacco in the cartridge.
Further, the tobacco is flue-cured tobacco.
Optionally, the heated cigarette particles are any one of spherical, elliptic, flaky and polygonal shapes.
The application also provides application of the method in preparing high-quality cigarettes.
Benefits of the present application include, but are not limited to:
1. the biological enzyme technology is utilized to effectively improve the Hunan flue-cured tobacco B3F tobacco leaves and improve the smoking quality of tobacco leaf raw materials. Fermenting Hunan flue-cured tobacco B3F tobacco leaves under specific fermentation conditions by specific compound biological enzymes (laccase, medium-temperature amylase, plant hydrolase and cellulase), wherein the content of aroma components in the prepared heated non-combusted flue-cured tobacco smoke is obviously increased by nearly 400 mug/g compared with the non-fermented flue-cured tobacco smoke; meanwhile, the content of the fragrance component is higher than the fermentation effect of other compound biological enzymes.
2. The fermentation process of the specific compound biological enzyme under the specific fermentation condition has the most remarkable aroma enhancement effect on flue-cured tobacco in Yongzhou of Hunan, and can achieve the effect which cannot be achieved for other producing places of flue-cured tobacco.
3. The cigarette particles prepared by the method are applied to the heated non-combustible cigarettes, and the cigarette flavor has Chinese flavor and good flavor stability; the compound biological enzyme (laccase, medium temperature amylase, plant hydrolase and cellulase) in a specific proportion can further overcome the problem of short aroma duration (about 3 minutes) of cigarettes, and can realize aroma duration of about 600 seconds.
Drawings
The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiments of the application and together with the description serve to explain the application and do not constitute an undue limitation to the application. In the drawings:
FIG. 1 is a total ion flow diagram of volatile components of flue-cured tobacco B3F in Yongzhou in Hunan province, which is treated by untreated fermentation.
Detailed Description
In order to more clearly illustrate the general concepts of the present application, the following detailed description is given by way of example. In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present application. However, it will be apparent to one skilled in the art that the present application may be practiced without one or more of these details. In other instances, some features well known in the art have not been described in order to avoid obscuring the present application.
Unless otherwise indicated, both the starting materials and the catalysts in the examples of the present application were purchased commercially.
Experimental materials and reagents
Tobacco leaf raw materials: flue-cured tobacco B3F in hengzhou in heng, hunan (2018).
Enzyme preparation: enzymes such as laccase, mesophilic amylase, plant hydrolase, cellulase, neutral protease, saccharifying enzyme and pectase are all purchased from Denmark Norwestin (China) biotechnology Co.
TABLE 1 Experimental reagents
| Reagent(s) | Purity of | Manufacturer (S) |
| Propylene glycol | Analysis stage | TIANJIN DAMAO CHEMICAL REAGENT FACTORY |
| Glycerol | Analysis stage | Sinopharm Group Chemical Reagent Co., Ltd. |
| Sodium carboxymethyl cellulose CMC | Food grade | Henan Wanbang science and technology Co., ltd |
| Sodium chloride | Analysis stage | Sinopharm Group Chemical Reagent Co., Ltd. |
| Dichloromethane (dichloromethane) | Chromatographic grade | Tianjin Di Ma science and technology Co Ltd |
| Phenyl ethyl acetate | >98％ | Beijing Lingwei technology Co.Ltd |
TABLE 2 Main laboratory apparatus
Example 1
A method for improving aroma components of cigarettes based on biological enzymes comprises the following steps of adding flue-cured tobacco flakes treated as follows into cigarettes:
step one, enzyme treatment
Adding water into biological enzyme until the concentration of enzyme preparation is 2.0%, uniformly spraying on tobacco flakes of flue-cured tobacco, and fermenting at 45deg.C under 75% humidity for 48 hr; obtaining fermented flue-cured tobacco;
the biological enzyme is laccase; and examining the effect of laccase (0.5%, 1.0%, 1.5%, 2.0%, 3.0%) with different mass concentrations on tobacco leaf spraying; the amount of enzyme preparation added into each gram of tobacco flake is 8000U;
step two, crushing the fermented flue-cured tobacco obtained in the step two into tobacco powder, and sieving the tobacco powder with a 60-mesh sieve; adding binder sodium carboxymethyl cellulose accounting for 3 percent of the weight of the tobacco powder, and adding the binder sodium carboxymethyl cellulose accounting for 3 percent of the weight of the tobacco powder by propylene glycol: glycerin is prepared from the following components in percentage by weight: 3, uniformly mixing the smoke agent accounting for 33% of the weight of the tobacco powder and water accounting for 1/3 times of the volume of the tobacco powder, preparing coarse particles, putting the coarse particles into a baking oven with the temperature of 40 ℃ for 8 hours, drying until the water content is about 12-14%, and sieving the coarse particles by a 20-mesh sieve to obtain the heated cigarette particles.
The heated cigarette particles are spherical, have a diameter of 0.85mm, a weight of 8 mg/granule, a roundness of less than 0.16, and a crushing pressure value of 1.0kgf.
The embodiment also provides a heating non-burning cigarette, which comprises a cigarette bullet, a packaging paper and a filter tip; the cigarette bullet is connected with the filter tip in sequence, and the outer circumference of the cigarette bullet is wrapped with packaging cigarette paper;
the prepared heating cigarette particles are arranged at one end of the middle part of the cigarette bullet, and the number of the heating cigarette particles is 3 (the specific number is not limited and can be adjusted according to actual conditions); and is wrapped with tobacco in the cartridge.
The heated non-combustible cigarette in this example was prepared according to the existing cigarette production process and was a conventional cigarette with a circumference of 27mm.
Control (CK): the enzyme solution was changed to purified water (the same as in the following examples).
Example 2
A method for improving aroma components of cigarettes based on biological enzymes, which is different from example 1 in that the biological enzymes in the first step are medium-temperature amylase, and the effects of spraying tobacco leaves with different mass concentrations of the medium-temperature amylase (0.5%, 1.0%, 1.5%, 2.0% and 3.0%) are examined; the procedure is as in example 1.
A heating non-combustible smoke was produced in the same manner as in example 1.
Example 3
A method for improving aroma components of cigarettes based on biological enzymes, which is different from example 1 in that the biological enzymes in the first step are only plant hydrolases, and the effects of tobacco leaves sprayed with different proportions of plant hydrolase concentrations (1.0%, 2.0%, 3.0%, 4.0% and 5.0%) are examined; the procedure is as in example 1.
A heating non-combustible smoke was produced in the same manner as in example 1.
Example 4
A method for improving aroma components of cigarettes based on biological enzymes, which is different from example 1 in that the biological enzymes in the first step are only cellulases, and the effects of the cellulases with different mass concentrations (1.0%, 2.0%, 3.0%, 4.0% and 5.0%) on tobacco leaves sprayed are examined; the procedure is as in example 1.
A heating non-combustible smoke was produced in the same manner as in example 1.
Example 5
A method for improving aroma components of cigarettes based on biological enzymes, which is different from example 1 in that the biological enzymes in the first step are neutral protease only, and the effect of sprayed tobacco leaves with different mass concentrations of neutral protease (1.0%, 2.0%, 3.0%, 4.0%, 5.0%) is examined; the procedure is as in example 1.
A heating non-combustible smoke was produced in the same manner as in example 1.
Example 6
A method for improving aroma components of cigarettes based on biological enzymes, which is different from example 1 in that the biological enzymes in the first step are only saccharifying enzymes, and the effect of spraying tobacco leaves with different mass concentrations of saccharifying enzymes (1.0%, 2.0%, 3.0%, 4.0% and 5.0%) is examined; the procedure is as in example 1.
A heating non-combustible smoke was produced in the same manner as in example 1.
Example 7
A method for improving aroma components of cigarettes based on biological enzymes, which is different from example 1 in that the biological enzymes in the first step are pectinase only, and the effect of spraying the pectinase (1.0%, 2.0%, 3.0%, 4.0% and 5.0%) with different mass concentrations is examined; the procedure is as in example 1.
A heating non-combustible smoke was produced in the same manner as in example 1.
The smoke detection is carried out on the heated non-burning smoke prepared in each embodiment, and the detection method is as follows:
the heated cigarettes were smoked in a Canadian deep-draw mode (HCI) using a linear type smoking machine with a 30mL puff volume for 2s and a puff interval of 20s, the number of puffs being fixed at 6, 2 puffs per round, and a total of 5 puffs of sample mainstream smoke particulate matter were captured with a 44mm Cambridge filter. The Cambridge filter with the captured aerosol was placed in a 50mL centrifuge tube, 15mL of an extraction solution of methylene chloride with an internal standard was added, the mixture was subjected to ultrasonic extraction at room temperature for 30min, and the mixture was passed through an organic filter membrane of 0.22 μm for GC-MS/MS analysis.
GC-MS analysis conditions
Chromatographic conditions: chromatographic column: HP-5MS (60 m. Times.0.25 mm. Times.0.25 μm); carrier gas: he, flow 1.0mL/min; sample inlet temperature: 280 ℃; sample injection amount: 1 μl; split ratio: 5:1; heating program: the initial temperature is 50 ℃, kept for 2min, heated to 100 ℃ at the speed of 3 ℃/min, kept for 10min, heated to 280 ℃ at the speed of 5 ℃/min, and kept for 10min.
Mass spectrometry conditions: transmission line temperature: 280 ℃; EI source electron energy: 70eV; electron multiplier voltage: 1750V; scanning mode: full scanning; ion source temperature: 230 ℃; quadrupole temperature: 150 ℃; solvent delay: 5min.
TABLE 3 Effect of the above experimental groups on improving B3F fragrance components of flue-cured tobacco in Yongzhou in Hunan province
According to the table, in laccase treatment, the concentration of the volatile aroma components is increased when the concentration is 0.5% -2.0%, and the total aroma components reach the maximum when the laccase addition concentration is 1.5%; when the adding concentration is 0.5-2.0%, the fragrance texture is slightly improved, the fragrance amount is slightly increased, and the aftertaste is pure and comfortable. Based on the above results, three preferred levels of laccase were selected to be 1.0%, 1.5%, 2.0%.
In the middle temperature amylase treatment, the content of volatile aroma components is increased when the concentration of the middle temperature amylase is 0.5% -1.5%, when the concentration of the added component is 0.5% -1.5%, the aroma quantity is slightly increased, and when the concentration of the added component of the middle temperature amylase is 1.5%, the total aroma component is maximum. Three preferred levels of medium temperature amylase are selected to be 0.5%, 1.0%, 1.5% based on the flavor content.
In the plant hydrolase treatment, the content of volatile aroma components is increased when the concentration of the plant hydrolase is 2.0% -4.0%, and the total aroma components reach the maximum when the adding concentration of the plant hydrolase is 3.0%; three preferred levels of plant hydrolase are selected to be 2.0%, 3.0%, 4.0% based on flavor content.
In the treatment of the cellulase, the content of volatile aroma components is increased when the concentration is 3.0% -5.0%, and the total amount of the aroma components is maximum when the concentration of the cellulase is 3.0%; when the adding concentration is 3.0% -5.0%, the fragrance quantity is obviously improved, and the aftertaste becomes comfortable and clean; three preferred levels of cellulase were selected, 3.0%, 4.0%, 5.0% based on the flavor content.
In the neutral protease treatment, the saccharification enzyme treatment and the pectinase treatment, the content of the aroma components increases in a certain concentration range, but the values of the range of the aroma components and the maximum value of the aroma components are relatively lower than those of the 4 enzymes of laccase, medium-temperature amylase, plant hydrolase and cellulase. The next experiment was performed based on the screening results of the single enzyme.
Example 8
According to the single factor test results of the embodiment, three levels of four single enzymes with good effects on obviously better improving effect on flue-cured tobacco B3F in Yongzhou Hunan are determined; i.e. the preferred level of laccase is 1.0%, 1.5%, 2.0%; preferred levels of mesophilic amylase are 0.5%, 1.0%, 1.5%; preferred levels of plant hydrolase are 2.0%, 3.0%, 4.0%; the preferred level of cellulase is 3.0%, 4.0%, 5.0%. Four-factor three-level orthogonal test (L) 9 (3 4 ) Table) the table is shown in the table below.
TABLE 4 factor level Table
TABLE 5 four-factor three-level orthogonal test chart
| Test number | A | B | C | D | Test protocol |
| 1 | 1 | 1 | 1 | 1 | A 1 B 1 C 1 D 1 |
| 2 | 1 | 2 | 2 | 2 | A 2 B 1 C 2 D 2 |
| 3 | 1 | 3 | 3 | 3 | A 1 B 3 C 3 D 3 |
| 4 | 2 | 1 | 2 | 3 | A 2 B 1 C 2 D 3 |
| 5 | 2 | 2 | 3 | 1 | A 2 B 2 C 3 D 1 |
| 6 | 2 | 3 | 1 | 2 | A 2 B 3 C 1 D 2 |
| 7 | 3 | 1 | 3 | 2 | A 3 B 1 C 3 D 2 |
| 8 | 3 | 2 | 1 | 3 | A 3 D 2 C 1 D 3 |
| 9 | 3 | 3 | 2 | 1 | A 3 B 3 C 2 D 1 |
Table 6 test protocol and test results analysis
According to the 3 tables, the results show that when the content of the aroma components is taken as a measurement index, the major and minor orders of the factors affecting the content of the aroma components are as follows according to the R value of the extremely poor analysis results of four factors, namely A (laccase addition), B (intermediate temperature amylase addition), C (plant hydrolase addition) and D (cellulase addition): b (B)>A>D>C, the optimal scheme is A 2 B 3 C 2 D 1 The method comprises the steps of carrying out a first treatment on the surface of the When the sensory score is taken as a measurement index, the primary and secondary orders of the factors influencing the sensory quality are as follows: b (B)>A>D>C, the optimal scheme is A 2 B 3 C 3 D 1 ，。
Comprehensively considering the content of the fragrance components as main investigation index, and the optimal enzyme condition for treating the composite enzyme preparation of the flue-cured tobacco B3F in Hunan Yongzhou is A 2 B 3 C 2 D 1 1.5% of laccase, 1.5% of medium-temperature amylase, 3% of plant hydrolase and 3% of cellulase.
The optimal test scheme A is obtained through analysis of orthogonal test results 2 B 3 C 2 D 1 。A 2 B 3 C 2 D 1 The scheme is specifically described in example 9 below:
a method for improving aroma components of cigarettes based on biological enzymes comprises the following steps of adding flue-cured tobacco flakes treated as follows into cigarettes:
step one, enzyme treatment
Diluting biological enzyme with water, uniformly spraying on tobacco flakes, and fermenting at 45deg.C under 75% humidity for 48 hr; obtaining fermented flue-cured tobacco;
the diluted biological enzyme is a compound biological enzyme consisting of laccase with the mass concentration of 1.5%, medium-temperature amylase with the mass concentration of 1.5%, plant hydrolase with the mass concentration of 3%, and cellulase with the mass concentration of 3%;
the added weight ratio of laccase, medium temperature amylase, plant hydrolase and cellulase is 2:1:2:3, a step of;
the amount of enzyme preparation added into each gram of tobacco flake is 8000U;
step two, crushing the fermented flue-cured tobacco obtained in the step two into tobacco powder, and sieving the tobacco powder with a 60-mesh sieve; adding binder sodium carboxymethyl cellulose accounting for 3 percent of the weight of the tobacco powder, and adding the binder sodium carboxymethyl cellulose accounting for 3 percent of the weight of the tobacco powder by propylene glycol: glycerin is prepared from the following components in percentage by weight: 3, uniformly mixing the smoke agent accounting for 33% of the weight of the tobacco powder and water accounting for 1/3 times of the volume of the tobacco powder, preparing coarse particles, putting the coarse particles into a baking oven with the temperature of 40 ℃ for 8 hours, drying until the water content is about 12-14%, and sieving the coarse particles by a 20-mesh sieve to obtain the heated cigarette particles.
The heated cigarette particles are spherical, have a diameter of 0.85mm, a weight of 8 mg/granule, a roundness of less than 0.16, and a crushing pressure value of 1.0kgf.
This example also provides a heated non-combustible smoke, as in example 1.
To further verify the complex enzyme (A) 2 B 3 C 2 D 1 ) The effect of (A) on the enzyme-untreated and complex-treated enzyme (A) 2 B 3 C 2 D 1 ) And the main volatile fragrance component content of the smoke of the heated non-burning smoke prepared by processing with other complex enzymes (laccase, pepsin, plant hydrolase and pectase) is detected and compared, and the specific detection results are shown in the table below.
The detection method is the same as that described above.
TABLE 7 analysis of major volatile aroma components in flue-cured tobacco B3F in Yongzhou in Hunan
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According to the table, after GC-MS analysis, 98 kinds of main volatile flavor components in flue-cured tobacco B3F in Yongzhou Hunan are obtained, the total content of the composite enzyme before fermentation is 1100.548 mug/g, the content of the flavor components after fermentation by the composite enzyme consisting of laccase, medium-temperature amylase, plant hydrolase and cellulase is 1457.81 mug/g, and the total content of the volatile flavor components is increased by about 357.262 mug/g. The flavor component content of the flue-cured tobacco after being fermented by the complex enzyme A consisting of laccase, pepsin, plant hydrolase and pectase is 1212.407, which is obviously lower than that of the flue-cured tobacco treated by the complex enzyme consisting of laccase, medium-temperature amylase, plant hydrolase and cellulase.
Thus, the complex enzyme in example 1 has a significant promoting effect on the increase of B3F aroma substances of flue-cured tobacco in Yongzhou in Hunan.
It can also be seen that in example 1, especially, the contents of organic acid substances such as phenylacetic acid, isovaleric acid and the like are remarkably improved, so that excellent brewing flavor, sweet flavor, flower flavor and honey flavor can be endowed to cigarettes, the cigarette flavor of the cigarettes is further enhanced, and a holding effect is achieved for the flue-cured tobacco flavor.
However, in the process of detecting samples, the cigarette particles prepared by the complex enzyme under the conventional preservation condition have short fragrance duration, only about 3 minutes, and the fragrance is obviously weakened after 3 minutes; may to some extent give the slow-pumping population a poor sensory experience during the last few minutes of smoking.
Example 10
A method for improving aroma components of cigarettes based on biological enzymes is different from example 9 in that the addition weight ratio of complex enzymes is different. The additive weight ratio was further screened to investigate the effect of the additive weight ratio on the aroma content of cigarettes, with the specific results shown in the following table.
TABLE 8 different weight ratios to be added
As can be seen from the data in the table, the added weight ratio of laccase, medium temperature amylase, plant hydrolase and cellulase is 1-2:1-2:2-4:2-4, the aroma substance content of the prepared tobacco powder is higher. The reason for this may be that the biological enzymes with different weight ratios are different in their conversion capability to macromolecules during fermentation, when laccase, medium temperature amylase, plant hydrolase and cellulase are added in the weight ratio of 1-2:1-2:2-4:2-4, can play a role in coordinating fermentation, and better convert macromolecular flavor substances in the fermented product into micromolecular flavor substances.
Example 11
A method for improving aroma components of cigarettes based on biological enzymes further screens fermentation conditions and explores the influence of different fermentation conditions on the content of the aroma components in smoke of heated non-combusted cigarettes.
A cigarette pellet and a heated non-combustible cigarette were prepared in the same manner as in example 9.
TABLE 9 Effect of different fermentation conditions on tobacco aroma
As can be seen from the data in the table, when the cigarette is fermented for 40-50 hours at the temperature of 40-50 ℃ and the humidity of 70-80%, the aroma content of the smoke is relatively highest, and the duration of the obvious aroma of the cigarette is longest. With respect to the effect that the duration of the aroma in the flue gas can be influenced by controlling the fermentation at a specific temperature, humidity and time, such a significant effect is an unexpected finding during the experiment. The reason for this is probably that under specific fermentation conditions, the release of peptides, amino acids, aldehydes and free fatty acids is promoted, the formation of special flavor of the flue-cured tobacco is promoted, and meanwhile, the amount of substances converted into small molecules is controlled, so that the tobacco flavor of the fermented flue-cured tobacco cannot volatilize rapidly, and the obvious tobacco flavor can be smelled in a short period of minutes.
Comparative example 1 differs from example 1 in that the place of production of flue-cured tobacco, which is Chongqing flue-cured tobacco, is different.
Comparative example 2 differs from example 1 in that the place of production of flue-cured tobacco, which is Fujian Longyan flue-cured tobacco, is different.
The samples prepared in comparative examples 1 and 2 were compared with example 1 to investigate the effect on flue-cured tobacco at different locations.
Table 10 comparison of flue-cured tobacco at different producing areas
According to the table, the preparation method in the application has the most remarkable flavoring effect on flue-cured tobacco in Yongzhou Hunan. Therefore, the preparation method in the application may not have a remarkable effect of improving flue gas for all flue-cured tobacco, and has a certain degree of pertinence to flue-cured tobacco in Yongzhou in Hunan. Can achieve the effect that the flue-cured tobacco in other producing areas can not reach.
The foregoing is merely exemplary of the present application, and the scope of the present application is not limited to the specific embodiments, but is defined by the claims of the present application. Various modifications and changes may be made to the present application by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the technical ideas and principles of the present application should be included in the protection scope of the present application.
Claims (10)
1. A method for improving aroma components of cigarettes based on biological enzymes, which is characterized in that the method comprises the following steps of adding flue-cured tobacco flakes subjected to the following treatment into cigarettes:
diluting biological enzyme with water, uniformly spraying the diluted biological enzyme on flue-cured tobacco flakes, and fermenting for 40-50h under the conditions of 40-50 ℃ and 70-80% of humidity; obtaining fermented flue-cured tobacco;
the biological enzyme is a compound biological enzyme consisting of laccase with the mass concentration of 0.5-3%, medium-temperature amylase with the mass concentration of 0.5-3%, plant hydrolase with the mass concentration of 0.5-3% and cellulase with the mass concentration of 1-5%; the added weight ratio of laccase, medium temperature amylase, plant hydrolase and cellulase is 1-2:1-2:2-4:2-4;
and step two, crushing the fermented flue-cured tobacco obtained in the step two into tobacco powder, adding an adhesive, a fuming agent and water, uniformly mixing to prepare coarse particles, and sieving to obtain the heated cigarette particles.
2. The method of claim 1, wherein the enzyme preparation is added in an amount of 5 kilo-1 kilo U per gram of tobacco lamina.
3. A method according to claim 1 wherein the binder and the smoking agent are added in an amount of from 2 to 5% and from 30 to 35% by weight of the tobacco powder respectively.
4. A method according to claim 3 wherein the binder comprises sodium carboxymethyl cellulose and the smoking agent is formed from propylene glycol: glycerin is prepared from the following components in percentage by weight: 2-4.
5. The method of claim 1, wherein in step two, heated cigarette particles are obtained by sieving through a 20-30 mesh sieve.
6. A heated non-combustible cigarette produced by the method of claim 1, wherein the heated non-combustible cigarette cartridge contains heated cigarette particles.
7. The heated non-combustible cigarette of claim 6, wherein said heated non-combustible cigarette comprises a cartridge, a wrapper, a filter; the cigarette bullet is connected with the filter tip in sequence, and the outer circumference of the cigarette bullet is wrapped with packaging cigarette paper;
the heated cigarette particles are disposed in the middle of the cartridge or at an end remote from the filter and are wrapped by tobacco in the cartridge.
8. The heated non-combustible cigarette of claim 7, wherein said tobacco is flue-cured.
9. The heated non-combustible cigarette of any of claims 6-8 wherein the heated cigarette particles are any of spherical, elliptical, sheet-like, polygonal.
10. Use of the method according to claim 1 for the preparation of high quality cigarettes.
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