CN117898458A - Preparation method of fumigating flavor tobacco pipe filaments - Google Patents
Preparation method of fumigating flavor tobacco pipe filaments Download PDFInfo
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- CN117898458A CN117898458A CN202410260113.9A CN202410260113A CN117898458A CN 117898458 A CN117898458 A CN 117898458A CN 202410260113 A CN202410260113 A CN 202410260113A CN 117898458 A CN117898458 A CN 117898458A
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- 241000208125 Nicotiana Species 0.000 title claims abstract description 241
- 235000002637 Nicotiana tabacum Nutrition 0.000 title claims abstract description 241
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 42
- 235000019634 flavors Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 67
- 238000000034 method Methods 0.000 claims abstract description 49
- 238000002156 mixing Methods 0.000 claims abstract description 42
- 230000003750 conditioning effect Effects 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 8
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 45
- 235000012907 honey Nutrition 0.000 claims description 15
- 229960004903 invert sugar Drugs 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000013599 spices Nutrition 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 8
- 125000003118 aryl group Chemical group 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 239000003906 humectant Substances 0.000 claims description 5
- 239000000419 plant extract Substances 0.000 claims description 5
- 239000000779 smoke Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 8
- 238000005507 spraying Methods 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 244000025254 Cannabis sativa Species 0.000 description 3
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000013475 authorization Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012527 feed solution Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019505 tobacco product Nutrition 0.000 description 1
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Abstract
The application relates to a preparation method of fumigating flavor tobacco pipe shreds, which comprises the steps of respectively configuring tobacco raw materials according to three module tobacco leaves, carrying out vacuum conditioning on the three modules, respectively applying feed liquid, carrying out corresponding process treatment, uniformly mixing the three module tobacco leaves according to a set proportion, applying the uniformly mixed tobacco leaves to the mixed feed liquid, and carrying out fermentation treatment, drying, flavoring and alcoholization to obtain fumigating flavor tobacco pipe shreds. The fumigating flavor tobacco pipe silk prepared by the technical scheme of the application has outstanding fumigating characteristic fragrance, coordinated fumigating and tobacco original fragrance, rich layering, comfortable taste, moderate strength and elegant house charm.
Description
Technical Field
The invention belongs to the technical field of tobacco processing, and particularly relates to a preparation method of fumigating flavor tobacco pipe filaments.
Background
The tobacco pipe shreds with the fumigating flavor are prepared by introducing a certain proportion of fumigating flavor tobacco leaves into a tobacco leaf formula and performing a special process.
The tobacco leaves with fumigating flavor are represented by Lata-base tobacco (Lataki a, L grass), which is a very unique tobacco type and has the name of the king of flavor. Because the tobacco in Lata foundation is a prominent characteristic style, the tobacco is a first-class tobacco pipe silk seasoning raw material, the richness and thickness of the aroma of tobacco pipe silk products can be increased, L grass (such as Denmark Lasen LarsenBl end and G.L.Pease WESTMINSTER, C & D Star of the East) is widely used for English tobacco pipe silk products, and meanwhile, the L grass flavor tobacco pipe silk products are also an internationally popular and popular tobacco pipe silk flavor type.
However, tobacco pipe filaments are taken as tobacco products of the masses, the research, development and production of the tobacco pipe filaments belong to the starting stage in China, and no tobacco pipe filament products with the smoke flavor exist at present. The tobacco with the fumigating flavor developed by independent design is utilized to develop the fumigating flavor tobacco pipe silk product, so that the domestic tobacco pipe silk flavor can be enriched, innovation of the tobacco pipe silk product is realized, multiple requirements of consumers are met, and the competitiveness and market acceptance of the tobacco pipe silk product are improved.
The use of the fumigated flavor tobacco leaves in tobacco pipe silk products is very sophisticated, the characteristic styles are not only highlighted, but also the penetrating of the fragrance of other types of raw materials cannot be covered, the flavor of the products can be influenced by too high or too low, the characteristic fragrance cannot be exposed when too low, the fragrance styles of other tobacco types cannot be basically developed when too high, the smoke is monotonous, and the fragrance richness is reduced.
Disclosure of Invention
The invention aims at providing a preparation method of a tobacco pipe silk with fumigating flavor, which is based on the patent, and is characterized in that the applicant has obtained the patent authorization (patent number: ZL202210943570.9, a preparation method of a tobacco leaf with fumigating flavor: the tobacco pipe filaments with the fumigating flavor are prepared by introducing and applying the tobacco leaves with the fumigating flavor in proper proportion and applying proper process treatment technology in a distinguishing way.
In order to achieve the above purpose, the application is realized by the following technical scheme:
A preparation method of fumigated flavor tobacco pipe filaments comprises the following steps:
Step 1, raw material mixing process
The tobacco leaves are respectively configured according to three module tobacco leaves of H1, H2 and H3, wherein the H1 module tobacco leaves are formed by mixing sun-cured tobacco leaves, burley tobacco leaves and spice tobacco leaves, the H2 module tobacco leaves are formed by flue-cured tobacco, and the H3 module tobacco leaves are smoked according to the method of patent number ZL 202210943570.9;
step 2, vacuum moisture regaining procedure
Vacuum conditioning the tobacco leaves with the H1, H2 and H3 modules mixed in the step 1 respectively for 5-15min;
Step 3, a feed liquid application procedure
Respectively applying feed liquid to the H1 and H2 module tobacco leaves subjected to vacuum conditioning in the step 2, wherein the H3 module tobacco leaves are not applied with feed liquid;
Step 4, technological treatment procedure
Carrying out high-temperature treatment at 80-120 ℃ on the H1 module tobacco leaves after the feed liquid is applied, carrying out fermentation treatment on the H2 module tobacco leaves after the feed liquid is applied, and carrying out no process treatment on the H3 module tobacco leaves;
Step 5, tobacco mixing procedure
Uniformly mixing the tobacco leaves of the H1, H2 and H3 modules in the step 4 according to a set proportion;
Step 6, a step of applying the mixed liquid
Applying mixed liquid to the tobacco leaves uniformly mixed in the step 5;
step 7, fermentation treatment procedure
Fermenting tobacco leaves subjected to the mixture washing in the step 6 for 12-24 hours at 35-70 ℃ and with humidity of 50-80%;
Step 8, drying procedure
Drying the tobacco leaves fermented in the step 7, wherein the moisture of the dried tobacco leaves reaches 14-24%;
Step 9, flavoring procedure
Flavoring the tobacco leaves dried in the step 8;
step 10, alcoholization step
And (3) transferring the tobacco leaves with the spice applied in the step (9) into a storage room for alcoholization, wherein the alcoholization time is more than 48 hours.
Preferably, in the step 1, the H1 module tobacco leaves consist of 30-65% of sun-cured tobacco leaves, 10-30% of burley tobacco and the balance of aromatic tobacco according to weight percentage.
Preferably, in the step 3, the feed liquid accounting for 30-50% of the weight of tobacco leaves is applied to H1 module tobacco leaves, wherein the feed liquid consists of 1.0-10.0% of invert sugar, 5-25% of honey, 0.1-1.8% of flavoring essence, 1.5-3.5% of propylene glycol, 0.05-0.25% of flavoring essence, 0.05-0.25% of tobacco extract and the balance of water according to the weight percentage.
Preferably, in the step 3, 18-36% of feed liquid by weight of tobacco leaves is applied to H2 module tobacco leaves, and the feed liquid consists of 1.0-8.0% of invert sugar, 5-12% of honey, 0.1-0.5% of flavoring essence, 1.0-5.0% of propylene glycol, 0.10-0.50% of flavoring essence and the balance of water according to weight percentage.
Preferably, in the step 4, the H1 module tobacco leaves are placed in an environment of 80-120 ℃ for 48-72 hours, and the tobacco leaves are turned every 6-16 hours.
Preferably, in the step 4, the fermentation treatment of the H2 module tobacco leaves is carried out for 12-24 hours, the fermentation temperature is 35-70 ℃, and the humidity is 50-80%.
Preferably, in the step5, the H1, H2 and H3 module tobacco leaves are uniformly mixed according to the proportion of 25-40% of the H1 module tobacco leaves, 35-60% of the H2 module tobacco leaves and 5-25% of the H3 module tobacco leaves.
Preferably, in the step 6, mixed feed liquid accounting for 30-45% of the weight of the mixed tobacco leaves is applied, wherein the mixed feed liquid consists of 2-8% of invert sugar, 5-15% of honey, 0.01-0.15% of coffee essence, 0.2-1.8% of propylene glycol, 0.01-0.10% of flavoring essence, 0.01-0.12% of natural plant extract and the balance of water according to the weight percentage.
Preferably, in the step 9, the flavoring proportion is 2-8% of the weight of tobacco leaves, and the essence and spice in the essence and spice solution consist of 0.5-3.0% of bouquet essence, 0.2-1.8% of brewed wine and 0.3-2.2% of humectant by weight percent.
The beneficial effects of the invention are as follows:
the fumigating flavor tobacco pipe silk prepared by the technical scheme of the application has outstanding fumigating characteristic fragrance and harmonizes fumigating and tobacco herb fragrance. The layering is rich, the taste is comfortable, the strength is moderate, and the charm is elegant. In addition, the preparation mode of the fumigating flavor tobacco pipe silk is suitable for various types, and can be presented in the forms of loose silk, flaky, bullseye and the like.
Detailed Description
The following examples are given by way of illustration only and are not to be construed as limiting the scope of the invention.
In the technical scheme of the application, the fumigating flavor tobacco pipe shreds are prepared from three H1, H2 and H3 module tobacco leaves, wherein in the H1 module tobacco leaves, the H1 module tobacco leaves are prepared by mixing sun-cured tobacco leaves, burley tobacco leaves and spice tobacco leaves, the H2 module tobacco leaves are composed of flue-cured tobacco, and the H3 module tobacco leaves are fumigating flavor tobacco leaves prepared by adopting the prior patent of the applicant (patent number ZL202210943570.9; the application name is a fumigating flavor tobacco leaf preparation method).
Example 1
A preparation method of fumigated flavor tobacco pipe filaments comprises the following steps:
1. Raw material mixing
The tobacco leaves are respectively configured according to three modules H1, H2 and H3, and the configuration method is as follows: ① H1 module tobacco shred: 35% of sun-cured tobacco, 30% of burley tobacco and 35% of aromatic tobacco, and uniformly mixing; ② H2 module tobacco shred: 100% of flue-cured tobacco, and uniformly mixing; ③ H3 module tobacco shred: fumigating (fumigating according to ZL 202210943570.9) to 100%, and mixing.
2. Vacuum conditioning
And (5) respectively carrying out vacuum conditioning on the mixed H1, H2 and H3 tobacco leaves for 5min.
3. Applying a feed liquid
The feed liquid is respectively applied to H1, H2 and H3 tobacco leaves after vacuum conditioning, the feed liquid application method is that ① applies feed liquid with the weight of 32.13 percent of the tobacco leaves to an H1 module, and the method comprises the following steps: 2% of invert sugar, 5% of honey, 0.8% of flavoring essence, 2.0% of propylene glycol, 0.08% of flavoring essence, 0.25% of tobacco extract and 22% of water, and uniformly mixing; ② Applying 22.1% feed liquid by weight of tobacco to the H2 module, comprising: 4% of invert sugar, 10% of honey, 0.45% of flavoring essence, 4.2% of propylene glycol, 0.45% of flavoring essence and 3% of water, and uniformly mixing; ③ H3 module: no feed liquid was applied. After the feed liquid is uniformly mixed, the feed liquid is uniformly sprayed on the surfaces of tobacco leaves by using a spraying device.
4. Processing treatment
And respectively carrying out process treatment on the H1, H2 and H3 tobacco leaves after the feed liquid is applied, wherein the treatment method comprises the following steps: ① H1 module: placing tobacco leaves in an environment of 80-120 ℃ for 60 hours, and turning tobacco every 6-16 hours; ② H2 module: fermenting for 18h at 70deg.C with humidity of 50%; ③ H3 module: no process treatment is carried out.
5. Tobacco leaf mixing
Mixing the processed H1, H2 and H3 module tobacco leaves, wherein the mixing proportion is as follows: 40% of H1 tobacco, 50% of H2 tobacco and 10% of H3 tobacco, and uniformly mixing.
6. Applying the mixed liquid
The mixed feed liquid accounting for 42.5 percent of the weight of the mixed tobacco leaves is applied, and the method comprises the following steps: the mixed feed liquid consists of 7% of invert sugar, 14% of honey, 0.10% of coffee essence, 1.2% of propylene glycol, 0.10% of flavoring essence, 0.10% of natural plant extract and 20% of water, and after the feed liquid is uniformly mixed, the feed liquid is uniformly sprayed on the surfaces of tobacco leaves by using a spraying device.
7. Fermentation treatment
The tobacco leaves after the feed liquid is applied are fermented for 18 hours at the temperature of 70 ℃ and the humidity of 50 percent.
8. Drying
And (3) drying the tobacco leaves after fermentation treatment, wherein the final drying moisture reaches 22%.
9. Tobacco shred perfuming
The dried tobacco leaves are flavored, and the flavoring method comprises the following steps: the flavoring proportion is 4% of the weight of the tobacco leaf, the essence and spice are composed of 2.0% of wine aroma essence, 0.5% of brewed wine and 1.5% of humectant, and the mixture is uniformly mixed and then uniformly sprayed on the surface of the tobacco leaf by using a spraying device.
10. Alcoholizing tobacco shred
After the flavoring is finished, the mixture is transferred into a storage room for alcoholization, and the alcoholization time is more than 48 hours.
Example 2
A preparation method of fumigated flavor tobacco pipe filaments comprises the following steps:
1. Raw material mixing
The tobacco leaves are respectively configured according to three modules H1, H2 and H3, and the configuration method is as follows: ① H1 module tobacco shred: 65% of sun-cured tobacco, 30% of burley tobacco and 5% of aromatic tobacco, and uniformly mixing; ② H2 module tobacco shred: 100%, mixing uniformly; ③ H3 module tobacco shred: fumigating (fumigating according to ZL 202210943570.9) to 100%, and mixing.
2. Vacuum conditioning
And (3) respectively carrying out vacuum conditioning on the mixed H1, H2 and H3 tobacco leaves, wherein the conditioning time is 8min.
3. Applying a feed liquid
The feed liquid is respectively applied to H1, H2 and H3 tobacco leaves after vacuum conditioning, and the feed liquid application method is as follows: ① Applying a feed liquid with a tobacco weight of 30.03% to the H1 module, comprising: 2% of invert sugar, 5% of honey, 0.1% of flavoring essence, 1.7% of propylene glycol, 0.18% of flavoring essence, 0.05% of tobacco extract and 22% of water, and uniformly mixing; ② Applying 24.2% feed liquid by weight of tobacco to the H2 module, comprising: 1.5% of invert sugar, 10% of honey, 0.1% of flavoring essence, 4.5% of propylene glycol, 0.1% of flavoring essence and 8% of water, and uniformly mixing; ③ H3 module: no feed liquid was applied. After the feed liquid is uniformly mixed, the feed liquid is uniformly sprayed on the surfaces of tobacco leaves by using a spraying device.
4. Processing treatment
And respectively carrying out process treatment on the H1, H2 and H3 tobacco leaves after the feed liquid is applied, wherein the treatment method comprises the following steps: ① H1 module: placing tobacco leaves in an environment of 80-120 ℃ for 48 hours, and turning tobacco every 6-16 hours; ② H2 module: fermenting for 12h at 35 ℃ with humidity of 50%; ③ H3 module: no process treatment is carried out.
5. Tobacco leaf mixing
Mixing the processed H1, H2 and H3 module tobacco leaves, wherein the mixing proportion is as follows: 35% of H1 tobacco, 60% of H2 tobacco and 5% of H3 tobacco, and uniformly mixing.
6. Applying the mixed liquid
The mixed liquid with 34.09 percent of tobacco weight is applied, and the method is as follows: 5% of invert sugar, 13% of honey, 0.04% of coffee essence, 0.9% of propylene glycol, 0.09% of flavoring essence, 0.06% of natural plant extract and 15% of water, and uniformly mixing the feed liquid and then uniformly spraying the feed liquid on the surfaces of tobacco leaves by using a spraying device.
7. Fermentation treatment
The tobacco leaves after the feed liquid is applied are fermented for 12 hours at 35 ℃ with 50% humidity.
8. Drying
And (3) drying the tobacco leaves after fermentation treatment, wherein the final drying moisture reaches 14%.
9. Tobacco shred perfuming
The dried tobacco leaves are flavored, and the flavoring method comprises the following steps: the flavoring proportion is 2% of the weight of the tobacco leaf, the essence and spice are composed of 1.0% of wine aroma essence, 0.4% of brewed wine and 0.6% of humectant, and the mixture is uniformly mixed and then uniformly sprayed on the surface of the tobacco leaf by using a spraying device.
10. Alcoholizing tobacco shred
After the flavoring is finished, the mixture is transferred into a storage room for alcoholization, and the alcoholization time is more than 48 hours.
Example 3
A preparation method of fumigated flavor tobacco pipe filaments comprises the following steps:
1. Raw material mixing
The tobacco leaves are respectively configured according to three modules H1, H2 and H3, and the configuration method is as follows: ① H1 module tobacco shred: 65% of sun-cured tobacco, 10% of burley tobacco and 25% of aromatic tobacco, and uniformly mixing; ② H2 module tobacco shred: 100% of flue-cured tobacco, and uniformly mixing; ③ H3 module tobacco shred: fumigating (fumigating according to ZL 202210943570.9) to 100%, and mixing.
2. Vacuum conditioning
And (3) respectively carrying out vacuum conditioning on the mixed H1, H2 and H3 tobacco leaves, wherein the conditioning time is 10min.
3. Applying a feed liquid
The feed liquid is respectively applied to H1, H2 and H3 tobacco leaves after vacuum conditioning, and the feed liquid application method is as follows: ① Applying 44.78% feed liquid by weight of tobacco to the H1 module, comprising: mixing 6% of invert sugar, 14% of honey, 0.7% of flavoring essence, 2.8% of propylene glycol, 0.16% of flavoring essence, 0.12% of tobacco extract and 21% of water uniformly; ② Applying a feed solution with a tobacco weight of 20.1% to the H2 module, comprising: 2.0% of invert sugar, 8.0% of honey, 0.15% of flavoring essence, 3.0% of propylene glycol, 0.45% of flavoring essence and 6.5% of water, and uniformly mixing; ③ H3 module: no feed liquid was applied. After the feed liquid is uniformly mixed, the feed liquid is uniformly sprayed on the surfaces of tobacco leaves by using a spraying device.
4. Processing treatment
And respectively carrying out process treatment on the H1, H2 and H3 tobacco leaves after the feed liquid is applied, wherein the treatment method comprises the following steps: ① H1 module: placing tobacco leaves in an environment of 80-120 ℃ for 72 hours, and turning tobacco every 6-16 hours; ② H2 module: fermenting for 24h at 60 ℃ with humidity of 60%; ③ H3 module: no process treatment is carried out.
5. Tobacco leaf mixing
Mixing the processed H1, H2 and H3 module tobacco leaves, wherein the mixing proportion is as follows: 32% of H1 tobacco, 48% of H2 tobacco and 20% of H3 tobacco, and uniformly mixing.
6. Applying the mixed liquid
The mixed feed liquid with the weight of 37.67 percent of the tobacco leaf is applied, and the method comprises the following steps: 6% of invert sugar, 14% of honey, 0.04% of coffee essence, 1.5% of propylene glycol, 0.1% of flavoring essence, 0.03% of natural plant extract and 16% of water, and uniformly mixing the feed liquid and then uniformly spraying the feed liquid on the surfaces of tobacco leaves by using a spraying device.
7. Fermentation treatment
The tobacco leaves after the feed liquid is applied are fermented for 24 hours at the temperature of 60 ℃ and the humidity of 60 percent.
8. Drying
And (3) drying the tobacco leaves after fermentation treatment, wherein the final drying moisture reaches 18%.
9. Tobacco shred perfuming
The dried tobacco leaves are flavored, and the flavoring method comprises the following steps: the flavoring proportion is 4.4% of the weight of the tobacco leaf, the essence and spice are composed of 2.1% of wine aroma essence, 1.1% of brewed wine and 1.1% of humectant, and the mixture is uniformly mixed and then uniformly sprayed on the surface of the tobacco leaf by using a spraying device.
10. Alcoholizing tobacco shred
After the flavoring is finished, the mixture is transferred into a storage room for alcoholization, and the alcoholization time is more than 48 hours.
The preparation of the smoke flavor tobacco pipe filaments was carried out in the above 3 examples, and the evaluation was carried out by a tobacco pipe filament evaluation team of Sichuan Santa Classification New Material Co., ltd., according to the sensory evaluation criteria shown in Table 1, and the evaluation results are shown in Table 2.
TABLE 2 sensory quality evaluation Table for tobacco pipe filaments with incense flavor
The above description is only of the preferred embodiments of the present application and is not intended to limit the present application, but various modifications and variations can be made to the present application by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the protection scope of the present application.
Claims (9)
1. A preparation method of fumigated flavor tobacco pipe filaments is characterized by comprising the following steps:
Step 1, raw material mixing process
The tobacco leaves are respectively configured according to three module tobacco leaves of H1, H2 and H3, wherein the H1 module tobacco leaves are formed by mixing sun-cured tobacco leaves, burley tobacco leaves and spice tobacco leaves, the H2 module tobacco leaves are formed by flue-cured tobacco, and the H3 module tobacco leaves are smoked according to the method of patent number ZL 202210943570.9;
step 2, vacuum moisture regaining procedure
Vacuum conditioning the tobacco leaves with the H1, H2 and H3 modules mixed in the step 1 respectively for 5-15min;
Step 3, a feed liquid application procedure
Respectively applying feed liquid to the H1 and H2 module tobacco leaves subjected to vacuum conditioning in the step 2, wherein the H3 module tobacco leaves are not applied with feed liquid;
Step 4, technological treatment procedure
Placing the H1 module tobacco leaves after the feed liquid is applied in an environment of 80-120 ℃, fermenting the H2 module tobacco leaves after the feed liquid is applied, and carrying out no process treatment on the H3 module tobacco leaves;
Step 5, tobacco mixing procedure
Uniformly mixing the tobacco leaves of the H1, H2 and H3 modules in the step 4 according to a set proportion;
Step 6, a step of applying the mixed liquid
Applying mixed liquid to the tobacco leaves uniformly mixed in the step 5;
step 7, fermentation treatment procedure
Fermenting tobacco leaves subjected to the mixture washing in the step 6 for 12-24 hours at 35-70 ℃ and with humidity of 50-80%;
Step 8, drying procedure
Drying the tobacco leaves fermented in the step 7, wherein the moisture of the dried tobacco leaves reaches 14-24%;
Step 9, flavoring procedure
Applying spice to the tobacco leaves after drying in the step 8;
step 10, alcoholization step
And (3) transferring the tobacco leaves with the spice applied in the step (9) into a storage room for alcoholization, wherein the alcoholization time is more than 48 hours.
2. The method for preparing the fumigated flavor tobacco pipe silk according to claim 1, wherein in the step 1, the H1 module tobacco leaves consist of 30-65% of sun-cured tobacco leaves, 10-30% of burley tobacco and the balance of aromatic tobacco according to weight percentage.
3. The method for preparing tobacco pipe shreds with fumigating flavor according to claim 1, wherein in step 3, the application liquid for the H1 module tobacco leaf consists of invert sugar, honey, flavoring essence, propylene glycol, flavoring essence, tobacco extract, and water.
4. The method for preparing the fumigated flavor tobacco pipe silk according to claim 1, wherein in the step 3, the application liquid for the H2 module tobacco leaf consists of invert sugar, honey, flavoring essence, propylene glycol, flavoring essence and water.
5. The method of claim 1, wherein in step 4, the H1-module tobacco is treated by placing the tobacco in an environment of 80-120 ℃ for 48-72 hours, and turning the tobacco every 6-16 hours.
6. The method for producing tobacco pipe shreds with a smoke flavor according to claim 1, wherein in the step 4, the fermentation treatment of the H2 module tobacco leaves is carried out for 12-24 hours at a fermentation temperature of 35-70 ℃ and a humidity of 50-80%.
7. The method for preparing the fumigated flavor tobacco pipe silk according to claim 1, wherein in the step 5, the H1, H2 and H3 module tobacco leaves are uniformly mixed according to the proportion of 25-40% of H1 module tobacco leaves, 35-60% of H2 module tobacco leaves and 5-25% of H3 module tobacco leaves.
8. The method for preparing tobacco pipe shreds with fumigating flavor according to claim 1, wherein the mixed liquid in step 6 is composed of invert sugar, honey, coffee essence, propylene glycol, flavoring essence, natural plant extract, and water.
9. The method for producing a tobacco pipe filament with a smoke flavor according to claim 1, wherein the flavor in the step 9 is composed of a bouillon essence, a brewed wine, and a humectant.
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