The invention relates to an
aroma brewing flavor. The
aroma brewing flavor is obtained by conducting
solid compound
fermentation on the raw materials of sticky rice, tobacco and
flavor substances through microorganisms. The invention further relates to a preparation method of the
aroma brewing flavor. The method comprises the steps that 1, the sticky rice is washed and soaked in
distilled water for 15-20 h, water on the soaked sticky rice is drained, and direct steam is adopted to steam the sticky rice, the tobacco and the flavor substances till the rice is well done; 2, the steamed sticky rice, tobacco and flavor substances are spread out and aired, when the temperature is decreased to 30-35 DEG C, the sticky rice, the tobacco and the flavor substances are put into a
fermentation tank,
wine cube,
yeast and tobacco strains are inoculated, even stirring is conducted, and saccharification is conducted; 3, the
distilled water is added to saccharified materials according to the water addition ratio
ranging from 1:1 to 1:5, and compound
fermentation liquid is obtained after fermentation is conducted; 4, the liquid compound fermentation aroma brewing flavor of the sticky rice, the tobacco and the flavor substances is obtained after the compound fermentation liquid is processed. The aroma brewing flavor has the applications of improving the moistening feeling of
cigarette smoke, reducing
irritation of the
cigarette smoke, increasing the comfort degree of the
throat of a user, increasing the concentration of aroma of the cigarettes and / or keeping
moisture of tobacco slices.