CN117958481A - Method for improving comprehensive characteristics of heating incombustible sun-cured tobacco and heating incombustible tobacco - Google Patents
Method for improving comprehensive characteristics of heating incombustible sun-cured tobacco and heating incombustible tobacco Download PDFInfo
- Publication number
- CN117958481A CN117958481A CN202410170290.8A CN202410170290A CN117958481A CN 117958481 A CN117958481 A CN 117958481A CN 202410170290 A CN202410170290 A CN 202410170290A CN 117958481 A CN117958481 A CN 117958481A
- Authority
- CN
- China
- Prior art keywords
- cigarette
- sun
- tobacco
- cured tobacco
- biological enzyme
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000208125 Nicotiana Species 0.000 title claims abstract description 86
- 235000002637 Nicotiana tabacum Nutrition 0.000 title claims abstract description 86
- 238000000034 method Methods 0.000 title claims abstract description 38
- 238000010438 heat treatment Methods 0.000 title abstract description 17
- 235000019504 cigarettes Nutrition 0.000 claims abstract description 75
- 102000004190 Enzymes Human genes 0.000 claims abstract description 71
- 108090000790 Enzymes Proteins 0.000 claims abstract description 71
- 241000196324 Embryophyta Species 0.000 claims abstract description 19
- 102000004157 Hydrolases Human genes 0.000 claims abstract description 18
- 108090000604 Hydrolases Proteins 0.000 claims abstract description 18
- 108010029541 Laccase Proteins 0.000 claims abstract description 18
- 239000004382 Amylase Substances 0.000 claims abstract description 17
- 108010065511 Amylases Proteins 0.000 claims abstract description 17
- 102000013142 Amylases Human genes 0.000 claims abstract description 17
- 108090000145 Bacillolysin Proteins 0.000 claims abstract description 17
- 102000035092 Neutral proteases Human genes 0.000 claims abstract description 17
- 108091005507 Neutral proteases Proteins 0.000 claims abstract description 17
- 235000019418 amylase Nutrition 0.000 claims abstract description 17
- 239000002131 composite material Substances 0.000 claims abstract description 15
- 150000001875 compounds Chemical class 0.000 claims abstract description 8
- 239000002245 particle Substances 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 239000008187 granular material Substances 0.000 claims description 10
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 9
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 239000011230 binding agent Substances 0.000 claims description 6
- 239000008188 pellet Substances 0.000 claims description 6
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 235000011187 glycerol Nutrition 0.000 claims description 4
- 230000000391 smoking effect Effects 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 239000000779 smoke Substances 0.000 abstract description 21
- 239000000796 flavoring agent Substances 0.000 abstract description 19
- 235000019634 flavors Nutrition 0.000 abstract description 19
- 239000003205 fragrance Substances 0.000 abstract description 13
- 230000001953 sensory effect Effects 0.000 abstract description 13
- 238000005507 spraying Methods 0.000 abstract description 9
- 238000011282 treatment Methods 0.000 abstract description 8
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 229940088598 enzyme Drugs 0.000 description 62
- 230000000694 effects Effects 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 235000019505 tobacco product Nutrition 0.000 description 6
- 206010013911 Dysgeusia Diseases 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 239000007789 gas Substances 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 4
- 239000003153 chemical reaction reagent Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 3
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000003546 flue gas Substances 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- MDHYEMXUFSJLGV-UHFFFAOYSA-N phenethyl acetate Chemical compound CC(=O)OCCC1=CC=CC=C1 MDHYEMXUFSJLGV-UHFFFAOYSA-N 0.000 description 2
- 229960004063 propylene glycol Drugs 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- DNIAPMSPPWPWGF-VKHMYHEASA-N (+)-propylene glycol Chemical compound C[C@H](O)CO DNIAPMSPPWPWGF-VKHMYHEASA-N 0.000 description 1
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- 229960004463 (s)- propylene glycol Drugs 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 239000000443 aerosol Substances 0.000 description 1
- 102000016679 alpha-Glucosidases Human genes 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- QUMXDOLUJCHOAY-UHFFFAOYSA-N alpha-methylbenzyl acetate Natural products CC(=O)OC(C)C1=CC=CC=C1 QUMXDOLUJCHOAY-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 229940052810 complex b Drugs 0.000 description 1
- DEZRYPDIMOWBDS-UHFFFAOYSA-N dcm dichloromethane Chemical compound ClCCl.ClCCl DEZRYPDIMOWBDS-UHFFFAOYSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002316 fumigant Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 239000013618 particulate matter Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
Abstract
The application discloses a method for improving comprehensive characteristics of heating incombustible sun-cured cigarettes and the heating incombustible cigarettes. The method comprises the steps of adding sun-cured tobacco flakes subjected to the following treatment into cigarettes: the composite biological enzyme A is diluted and then evenly sprayed on the sun-cured tobacco flakes, and fermented for 6 to 8 hours under the conditions of the temperature of 40 to 45 ℃ and the humidity of 75 to 80 percent; spraying the diluted compound biological enzyme B again, and fermenting for 60-70h under the same condition; obtaining fermented sun-cured tobacco; the first time of adding biological enzyme is composed of laccase, neutral protease and medium-temperature amylase; the second time of adding biological enzyme is composed of plant hydrolase and pectase; the mass concentration of laccase, medium-temperature amylase, neutral protease, plant hydrolase and pectase is 2-5%, 2-5% and 0.5-2.5% respectively. The method can effectively improve the fragrance of the smoke of the sun-cured tobacco, ensures that the fragrance of the tobacco has Chinese flavor while enhancing the fragrance, has good fragrance stability and long duration, and improves the sensory experience brought to consumers.
Description
Technical Field
The application belongs to the technical field of tobacco products, and relates to a method for improving comprehensive characteristics of heating incombustible sun-cured cigarettes and the heating incombustible cigarettes.
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 heating of the non-burning tobacco is to heat the tobacco by an external heat source, release tobacco flavor and fog in a low-temperature baking mode, but not burn the tobacco by an ignition mode, and heat the tobacco instead of burning the tobacco, so that a large amount of harmful substances caused by burning the traditional smoke are not generated. No combustion, no open fire, no ash, no tar, low nicotine content, no harm of second hand smoke and low smell. The main trend of new tobacco products in the future is to heat non-combustible tobacco products.
The novel Chinese tobacco products should develop products with Chinese flavor, and the sun-cured tobacco flavor is one of the main flavors of Chinese tobacco products.
But the sun-cured tobacco type heating non-burning tobacco currently has the following defects: the taste and experience are good, and the tobacco flavor of other types of tobacco leaves such as flue-cured tobacco is relatively weak; the volatile aroma content and the sensory experience to the consumer are to be improved.
Disclosure of Invention
In order to solve the problems, the method for improving the comprehensive characteristics of the heating non-burning sun-cured tobacco is provided. The method can effectively improve the fragrance of the smoke of the sun-cured tobacco, ensures that the fragrance of the tobacco has Chinese flavor while enhancing the fragrance, has good fragrance stability and long duration, and improves the sensory experience brought to consumers.
The specific technical scheme of the application is as follows:
A method of improving the overall characteristics of a heated non-burning sun-cured tobacco, the method comprising adding sun-cured tobacco flakes to a cigarette, the sun-cured tobacco flakes having been treated as follows:
The composite biological enzyme A is diluted and then evenly sprayed on the sun-cured tobacco flakes, and fermented for 6 to 8 hours under the conditions of the temperature of 40 to 45 ℃ and the humidity of 75 to 80 percent; then the composite biological enzyme B is diluted and then evenly sprayed on the sun-cured tobacco flakes, and fermentation is carried out for 60-70h under the same condition; obtaining fermented sun-cured tobacco;
The first time of adding the composite biological enzyme A consists of laccase, neutral protease and medium-temperature amylase; the second time of adding the compound biological enzyme B consists of plant hydrolase and pectase;
The addition weight ratio of laccase, neutral protease and middle-temperature amylase is 3-5:2:1-2, wherein the addition weight ratio of the plant hydrolase to the pectase is 2-3:4.
Alternatively, the two spraying amounts of the diluted biological enzyme are 0.5-1.2 wt% of the flue-cured tobacco flake.
The application also provides cigarette particles prepared by the method, and the cigarette particles are prepared by the following method:
pulverizing fermented sun-cured tobacco into tobacco powder, adding binder and fuming agent, mixing uniformly to obtain coarse granule, and sieving to obtain heated cigarette granule.
Optionally, the addition amounts of the adhesive and the fumigant respectively account for 2-5% and 32-35% of the weight of the tobacco powder by weight.
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: 2-3.
The application also provides a heating non-burning cigarette containing the cigarette particles, and the cartridge of the heating non-burning cigarette contains the 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, and the outer circumference of cigarette bullet parcel has packing 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.
Optionally, the tobacco is sun-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.
The beneficial effects of the application include, but are not limited to:
1. The application adopts compound enzyme to carry out secondary fermentation treatment on maryland smoke; the complex biological enzyme consisting of plant hydrolase and pectase adopted by the second enzymolysis can metabolize and decompose certain specific substances in the products of the first enzymolysis, namely the products of the first enzymolysis by adopting complex enzyme consisting of laccase, neutral protease and medium-temperature amylase into volatile fragrant substance components; in the experimental process, the technical effect which cannot be achieved by adopting other complex enzymes to treat the first enzymolysis product in the second enzymolysis is achieved. The technical effect which cannot be achieved after the compound enzyme used for the first enzymolysis and the second enzymolysis is sequentially exchanged is also achieved. The enzyme treatment method has pertinency to the maryland tobacco, has remarkable flavor improving effect, and can achieve the technical effect which cannot be achieved by other tobacco leaves. The content of volatile fragrance components of maryland is effectively increased; and improves the aroma quality, the aroma quantity and the aftertaste in the sensory quality, and effectively reduces miscellaneous gases.
2. According to the application, the tobacco powder prepared by the enzyme treatment is added into the heated non-combustible cigarette to effectively improve the smoke flavor of the sun-cured tobacco, ensure that the smoke flavor has Chinese flavor while enhancing the flavor, and have good flavor stability and long duration, so that the sensory experience brought to consumers is improved.
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 specification, illustrate embodiments of the application and together with the description serve to explain the application and do not constitute a limitation on the application. In the drawings:
FIG. 1 is a total ion flow diagram of the volatile components of maryland smoke without fermentation treatment according to the application.
Detailed Description
The present application is described in detail below with reference to examples, but the present application is not limited to these examples.
The starting materials and catalysts in the examples of the present application were purchased commercially, unless otherwise specified.
The present application is described in detail below with reference to examples, but the present application is not limited to these examples.
The starting materials and catalysts in the examples of the present application were purchased commercially, unless otherwise specified.
Experimental materials and reagents
Tobacco leaf raw materials: maryland smoke (2009).
Enzyme preparation: all the biological enzymes used were purchased from Denmark Norwestin (China) Biotechnology Co.
TABLE 1 Experimental reagents
| Reagent(s) | Purity of | Manufacturer (S) |
| Propylene glycol | Analysis stage | Tianjin market metallocene chemical reagent plant |
| Glycerol | Analysis stage | National medicine group chemical reagent Co., ltd |
| Sodium carboxymethyl cellulose CMC | Food grade | Henan Wanbang science and technology Co., ltd |
| Sodium chloride | Analysis stage | National medicine 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
The method for improving comprehensive characteristics of the sun-cured tobacco based on biological enzyme comprises the following steps of adding sun-cured tobacco flakes subjected to the following treatment into cigarettes:
Laccase, neutral protease and medium-temperature amylase are added according to the weight ratio of 3:2:2, uniformly spraying 0.6wt% of the diluted composite biological enzyme A on the sun-cured tobacco flakes, and fermenting for 8 hours at the temperature of 42 ℃ and the humidity of 75%; then adding the plant hydrolase and pectase into the mixture according to the weight ratio of 3:4, uniformly spraying 0.6wt% of the diluted composite biological enzyme B on the sun-cured tobacco flakes, and fermenting for 62 hours under the same condition; obtaining fermented sun-cured tobacco;
a cigarette granule prepared by the following method:
Pulverizing fermented sun-cured tobacco into tobacco powder, adding binder and fuming agent, mixing uniformly to obtain coarse granule, and sieving to obtain heated cigarette granule. The addition amount of the adhesive (sodium carboxymethyl cellulose) and the fuming agent (comprising propylene glycol and glycerin in the weight ratio of 1:3) respectively account for 4% and 33% of the weight of the tobacco powder. The heated cigarette particles are spherical, have a diameter of 0.80mm, a weight of 8 mg/granule, a roundness of less than 0.15, and a crushing pressure value of 1.0kgf.
A heating non-combustible cigarette comprises a cigarette bullet, a packaging paper and a filter tip; the cigarette bullet is connected with the filter tip, 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.
The heated non-combustible cigarette is prepared according to the existing cigarette production process, and is a common cigarette with the circumference of 27mm.
Example 2 enzyme preparation with different addition sequences
The method for improving comprehensive properties of sun-cured cigarettes based on biological enzymes is different from example 1 in that the enzymatic hydrolysis sequence of the enzyme preparation is different. Firstly, adding plant hydrolase and pectase according to the weight ratio of 3:4, composing a composite biological enzyme B for enzymolysis; and laccase, neutral protease and medium-temperature amylase are added according to the weight ratio of 3:2:2, carrying out enzymolysis by using the composite biological enzyme A. The procedure is as in example 1.
A cigarette pellet and a heated non-combustible cigarette were the same as in example 1.
Example 3 enzyme preparation of two enzymatic hydrolysis
The method for improving comprehensive properties of sun-cured cigarettes based on biological enzymes is different from example 1 in that the enzyme preparation is different. The first enzymolysis spraying is carried out by papain, maltase and laccase according to the weight ratio of 2:2:3 preparing the obtained enzyme preparation; the second enzymolysis spraying is performed by plant hydrolase and pectase according to the weight ratio of 3:4 to form a composite biological enzyme. The procedure is as in example 1.
A cigarette pellet and a heated non-combustible cigarette were the same as in example 1.
Example 4 enzyme preparation was identical; but not distributed enzymatic hydrolysis.
The method for improving comprehensive characteristics of sun-cured cigarettes based on biological enzymes is different from example 1 in that only one enzymolysis is performed. Laccase, neutral protease, middle-temperature amylase, plant hydrolase and pectase are added according to the weight ratio of 3:2:2:3:4, uniformly spraying 0.6wt% of the diluted compound biological enzyme on the sun-cured tobacco flakes, and fermenting for 72 hours at the temperature of 42 ℃ and the humidity of 75%; obtaining fermented sun-cured tobacco;
example 5
The difference with example 4 is that the enzyme preparation is prepared from laccase, neutral protease, middle temperature amylase, plant hydrolase and pectase according to the weight ratio of 2:2:3:2:3, a composite biological enzyme. The procedure is as in example 4.
A cigarette pellet and a heated non-combustible cigarette were the same as in example 4.
Smoke detection was performed on the heated non-combustible smoke prepared in each of the above examples, and sensory evaluation was performed on the prepared heated non-combustible smoke. Maryland smoke not treated with enzyme preparation was used as control CK.
The detection method comprises the following steps:
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, a step of; 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.
Sensory evaluation method: sensory evaluation description is performed with reference to "method for evaluating sensory quality of heated cigarettes" provided by Shanghai tobacco research institute. And quantitatively evaluating the aroma quality, the aroma quantity, the miscellaneous gas and the aftertaste of the sample as key quality factors, wherein the aroma quality, the aroma quantity and the miscellaneous gas are respectively prepared by 9 minutes and the aftertaste is respectively prepared by 6 minutes.
TABLE 3 effect of each of the above experimental groups on improving flavor components of Maryland
TABLE 4 sensory improvement effect of different enzyme treatments on Maryland smoke
From the results of the flavor component content of maryland smoke in table 3 and the sensory evaluation in table 4, it is understood that the flavor component content of maryland smoke treated with the enzyme complex a (laccase, neutral protease, middle temperature amylase, 3:2:2 by weight) and the enzyme complex B (plant hydrolase, pectinase, 3:4 by weight) was improved to the highest extent in example 1, compared with the other enzyme treated examples. And the sensory evaluation scores of the aroma quality and aroma quantity indexes are also highest. The reason for this is that the complex enzyme B in example 1 can further degrade and convert some substance components in the fermented product into flavor substances when the fermented product obtained by the enzymolysis of the complex enzyme A is used as a substrate; it can be judged that the complex enzyme A and the complex enzyme B in example 1 have a certain synergistic effect. Further, compared with the embodiment 2 in which the Maryland smoke is treated by the first compound enzyme B (the added weight ratio of the plant hydrolase to the pectase is 3:4) and the later compound enzyme A (the laccase, the neutral protease and the medium-temperature amylase are 3:2:2), the fragrance component content of the embodiment 1 is remarkably improved, and the fragrance component content is improved by about 100 mug/g. This can indicate that only the complex enzyme B in example 1 and example 2 can specifically ferment certain material components in the fermentation product of Maryland tobacco leaf of the complex enzyme A.
Further, according to the data of examples 4 and 5 and example 1, the amount of increase in the flavor component content of example 1 of the profile fermentation was significantly higher than that of examples 4 and 5 in the same complex enzyme preparation.
In summary, it can be determined that in the above treatment of maryland smoke, the complex enzyme compounded by plant hydrolase and pectase has a specific enzymolysis effect on the flue-cured tobacco products of the complex enzyme compounded by laccase, neutral protease and medium-temperature amylase, which is an effect which cannot be achieved by other complex enzymes.
EXAMPLE 6 screening of the Complex enzyme component proportions
According to the preferred results of the above experiments, the component proportions of Complex enzyme A and Complex enzyme B were optimized and screened on the basis of example 1, respectively. The specific procedures and structures are shown in the following table.
TABLE 5 influence of Complex enzymes of different ratios on the flavor of Maryland tobacco
As can be seen from the table, the added weight ratio of laccase, neutral protease and middle temperature amylase in the complex enzyme A is 3-5:2:1-2; the added weight ratio of the plant hydrolase to the pectase in the complex enzyme B is 2-3:4, the aroma component content is relatively high. Wherein, the enzyme A is compounded firstly: laccase, neutral protease and medium-temperature amylase in a weight ratio of 3:2:2, post-complex enzyme B: the plant hydrolase and pectase have the highest fragrance component content when the weight ratio is 3:4. And taking the same as the optimal preferable condition, and carrying out the next experiment.
Example 7 screening of fermentation conditions (time fixed for fermentation 8h before fermentation 62 h)
TABLE 6 influence of different fermentation conditions on the aroma of Maryland
| Temperature and humidity% | Fragrance component content (μg/g) |
| 39℃、75％ | 1109.87 |
| 40℃、75％ | 1258.63 |
| 42℃、75％ | 1306.77 |
| 42℃、78％ | 1236.95 |
| 44℃、80％ | 1298.36 |
| 44℃、82％ | 1288.41 |
| 45℃、80％ | 1269.54 |
| 46℃、80％ | 1106.95 |
As can be seen from the data in the table, the content of the fragrant substances in the maryland smoke is relatively highest when the temperature is 40-45 ℃ and the humidity is 75-80% in the fermentation condition; can reach about 1306.77 mug/g.
Example 8
This example is a specific implementation according to the preferred results described above:
A method for improving the overall characteristics of a maryland tobacco sun-cured tobacco based on a biological enzyme, the method comprising adding sun-cured tobacco flakes to a cigarette, the sun-cured tobacco flakes having been treated as follows:
Laccase, neutral protease and medium-temperature amylase are added according to the weight ratio of 3:2:2, uniformly spraying 0.6wt% of the diluted composite biological enzyme A on the sun-cured tobacco flakes, and fermenting for 8 hours at the temperature of 42 ℃ and the humidity of 75%; then adding the plant hydrolase and pectase into the mixture according to the weight ratio of 3:4, uniformly spraying 0.6wt% of the diluted composite biological enzyme B on the sun-cured tobacco flakes, and fermenting for 62 hours under the same condition; obtaining fermented sun-cured tobacco;
a cigarette pellet and a heated non-combustible cigarette comprising the same as in example 1.
And the prepared tobacco powder and the heated non-burning tobacco are subjected to aroma component content detection and sensory evaluation, and the measuring method is the same as that of the embodiment; the specific results are as follows:
As a result of detection, the content (mug/g) of the aroma components in the tobacco powder reaches 1306.07, the quality and the quantity of the aroma can reach about 7.3 and 8.4 respectively, and generally, the aroma in the sun-cured type heating non-burning cigarette reaches more than 6.5 minutes and then is lifted upwards. The aftertaste reaches 5.6, and the miscellaneous gas is reduced to 3.2; is a very significant improvement.
Comparative example 1
The method for improving the comprehensive properties of flue-cured tobacco based on biological enzymes is different from example 8 in that the raw material is Chongqing flue-cured tobacco; the procedure is as in example 1.
The procedure for the preparation of the cigarette particles and the heated non-combustible cigarette containing the heated cigarette particles was as in example 1.
The content (mug/g) of the aroma components in the flue gas of the non-combustible flue gas after detection and heating reaches 1055.27, the quality and the quantity of aroma reach about 5.0, the aftertaste reaches 5.0, and the miscellaneous gas is reduced to 4.0.
The results of the test in combination with comparative example 1 and example 8 can be summarized as follows: the method for treating tobacco leaves by using the enzyme preparation disclosed by the application does not have a remarkable effect of improving smoke for all tobacco leaves, and has a certain degree of pertinency to maryland cigarettes. Can achieve the effect which can not be achieved for other tobacco leaves.
The above description is only an example of the present application, and the scope of the present application is not limited to the specific examples, but is defined by the claims of the present application. Various modifications and variations of the present application will be apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the technical idea and principle of the present application should be included in the protection scope of the present application.
Claims (10)
1. A method of improving the overall characteristics of a heated non-burning sun-cured tobacco, the method comprising adding sun-cured tobacco flakes to a cigarette, the sun-cured tobacco flakes having been treated as follows:
The composite biological enzyme A is diluted and then evenly sprayed on the sun-cured tobacco flakes, and fermented for 6 to 8 hours under the conditions of the temperature of 40 to 45 ℃ and the humidity of 75 to 80 percent; then the composite biological enzyme B is diluted and then evenly sprayed on the sun-cured tobacco flakes, and fermentation is carried out for 60-70h under the same condition; obtaining fermented sun-cured tobacco;
The first time of adding the composite biological enzyme A consists of laccase, neutral protease and medium-temperature amylase; the second time of adding the compound biological enzyme B consists of plant hydrolase and pectase;
The addition weight ratio of laccase, neutral protease and middle-temperature amylase is 3-5:2:1-2, wherein the addition weight ratio of the plant hydrolase to the pectase is 2-3:4.
2. The method of claim 1, wherein the diluted biological enzyme is sprayed in an amount of 0.5 to 1.2wt% of the flue-cured tobacco flake.
3. A cigarette pellet prepared by the method of claim 1, the cigarette pellet prepared by the method of:
pulverizing fermented sun-cured tobacco into tobacco powder, adding binder and fuming agent, mixing uniformly to obtain coarse granule, and sieving to obtain heated cigarette granule.
4. A cigarette granule according to claim 3, wherein the binder and the smoking agent are added in an amount of 2-5% and 32-35% by weight of the tobacco powder, respectively.
5. A cigarette granule 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: 2-3.
6. A heated non-combustible cigarette comprising the cigarette particles of any of claims 3-5, wherein the heated non-combustible cigarette cartridge comprises the 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, 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 sun-cured tobacco.
9. The heated non-combustible cigarette of claim 6 wherein the heated cigarette particles are any of spherical, oval, flaky, polygonal.
10. Use of the method according to claim 1 for the preparation of high quality cigarettes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410170290.8A CN117958481A (en) | 2024-02-06 | 2024-02-06 | Method for improving comprehensive characteristics of heating incombustible sun-cured tobacco and heating incombustible tobacco |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410170290.8A CN117958481A (en) | 2024-02-06 | 2024-02-06 | Method for improving comprehensive characteristics of heating incombustible sun-cured tobacco and heating incombustible tobacco |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117958481A true CN117958481A (en) | 2024-05-03 |
Family
ID=90857234
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410170290.8A Pending CN117958481A (en) | 2024-02-06 | 2024-02-06 | Method for improving comprehensive characteristics of heating incombustible sun-cured tobacco and heating incombustible tobacco |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117958481A (en) |
-
2024
- 2024-02-06 CN CN202410170290.8A patent/CN117958481A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN113876023B (en) | Method for preparing tobacco flavor by using tobacco leaf residues and application of tobacco flavor | |
| CN103989246B (en) | Expanded cabo particle of a kind of flavouring and its preparation method and application | |
| CN101228967B (en) | Method of improving cabo quality | |
| CN112322551B (en) | Bacterium with multiple degradation effects on undesirable components of tobacco leaves and application | |
| CN102250812A (en) | Bacillus subtilis preparation for tobacco stem treatment | |
| CN105907684A (en) | Microbial agent for tobacco and preparation method and application of microbial agent | |
| CN103099303A (en) | Application of leavening japonica rice in improving quality of cigarette flavor | |
| CN103462212A (en) | Method for improving quality of tobacco leaves by adding enzyme preparation, glucose and citric acid | |
| CN113892666A (en) | Enzymolysis quality-improving treatment method for cigar core tobacco leaves | |
| Yao et al. | Screening of Cellulase-producing Bacteria and their Effect on the Chemical Composition and Aroma Quality Improvement of Cigar Wrapper Leaves. | |
| CN113455699A (en) | Heating cigarette with uniform fragrance release amount by mouth | |
| CN114403496A (en) | Synergist for improving combustibility and ash gray level of fermented cigar tobacco leaves and application method thereof | |
| CN206880054U (en) | A kind of hot trapping prepares the device of smoke spices | |
| CN117958481A (en) | Method for improving comprehensive characteristics of heating incombustible sun-cured tobacco and heating incombustible tobacco | |
| CN114176246B (en) | White spirit flavor type heating non-combustion fuming particle and preparation method and application thereof | |
| CN110742303A (en) | Complex enzyme preparation for improving smoking quality of tobacco flakes and application thereof | |
| CN111227289A (en) | Method for improving baking quality of flue-cured tobacco | |
| CN117837798A (en) | Method for improving aroma components of heating incombustible sun-cured cigarettes and heating incombustible cigarettes | |
| CN117859948A (en) | Method for improving comprehensive characteristics of flue-cured tobacco based on biological enzyme and heating non-burning tobacco | |
| CN117859947A (en) | Method for improving aroma components of cigarettes based on biological enzymes and heating non-burning cigarettes | |
| CN113913244A (en) | Preparation method of low-sugar high-aroma tobacco flavor and application of tobacco flavor | |
| CN107156897B (en) | A kind of device and method preparing tobacco tar | |
| CN207918782U (en) | A kind of device preparing smoke fragrance | |
| CN118000461A (en) | Heating non-combustible tobacco based on complex enzyme fermentation flue-cured tobacco and preparation process thereof | |
| CN104178521A (en) | Salvia officinalis fermented extract and preparation method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication |