Method for improving quality of tobacco shreds by storing tobacco shreds in oak barrel

A technology of oak barrels and shredded tobacco, applied in the fields of tobacco, application, and preparation of tobacco, to achieve the effect of improving the quality of shredded tobacco

Active Publication Date: 2009-10-14
HUBEI CHINA TOBACCO IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The applicant realizes that the technological process can also stabilize and improve produc

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Store the shredded tobacco formula A that has been flavored and added in a 100L oak barrel. Cover the oak barrel lid (not completely sealed) for the first 2 days, then completely seal the barrel lid of the oak barrel, and place it in a cool and dry room at a temperature of 30 ℃, humidity 70%, stored for 20 days. Then take out the shredded tobacco to make cigarettes. Smoked against naturally aged flavored cut tobacco Formulation A and tested for tar. Such as Table 1 and Table 2.

[0010] Table 1. Comparison of aging and natural aging of shredded tobacco in oak barrels of formula A

[0011] Alcohol type

[0012] Table 2. Comparison of smoke analysis of formula A cut tobacco aged in oak barrels and naturally aged

[0013] Cigarette weight

[0014] natural aging

[0015] As shown in the above 2 tables, the method of the present invention can improve the endoplasm of cigarette smoking taste, but there is no great change to the smoke index. ...

Embodiment 2

[0017] Store the shredded tobacco formula B that has been flavored and added in a 1000L oak barrel, and place it in a cool and dry room with a temperature of 28°C and a humidity of 60%. For the first 2 days, cover the barrel with a gap of 1cm on one side of the barrel. After 20 days, the barrel lids of the oak barrels are completely sealed and stored for a total of 20 days. Then take out the shredded tobacco to make cigarettes. Smoked against naturally aged cut tobacco (already flavored) and tested for tar. Such as Table 3 and Table 4.

[0018] Table 3 Comparison of aging and natural aging of shredded tobacco in oak barrels of formula B

[0019] Alcohol type

[0020] Table 4 Comparison of Smoke Analysis of Formula B Cut Tobacco Oak Barrel Aging and Natural Aging

[0021] Cigarette weight

[0022] The data in the table shows that after the cut tobacco is stored in oak barrels, there is basically no effect on the smoke index of the cigarette, and the tas...

Embodiment 3

[0027] Embodiment 3, for this reason, after we adopt shredded tobacco formula C to put into wooden barrel storage, roll cigarette branch, evaluate, as table 6

[0028] Table 6 Effects of wooden barrels of different materials on the sensory quality of cut tobacco formula C

[0029] material

evaluate

White Oak

Strong aroma, slightly monotonous aroma

sicilian oak

The aroma is uncoordinated, and the outer fragrance is too strong

Summer Oak in Changbai Mountain

The smoke is mellow and the fragrance is sinking

[0030] There are many specifications and models of oak barrels. Barrel types include Bordeaux type, Burgundy type, Sherry type, etc., with capacities ranging from 30 liters, 100 liters, 225 liters, 228 liters, 300 liters, 500 liters, and even thousands of liters. There are two main factors to consider when choosing the type of oak barrel: one is the convenience of operation; the other is the internal specific surface ar...

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PUM

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Abstract

The invention discloses a method for improving the quality of tobacco shreds by storing the tobacco shreds in an oak barrel, belonging to the technical field of cigarettes. The method comprises the following steps: the formulation tobacco shreds are positioned in the oak barrel with a volume of 5-1000L; the oak barrel is positioned in a shady and dry room with the indoor temperature kept at 20-30 DEG C and the indoor humidity kept 50-70 percent; the tobacco shreds are taken out after being stored for 15-30 days so that the tobacco shreds can be improved in the taste quality. In the first two days of the storage, one side of a cover of the oak barrel is raised by 1cm so that gas can flow out between the cover and the inner wall of the barrel body; and since the third day, the cover and the barrel body are absolutely sealed. The oak barrel is made of moderately baked oak and is shaped to be similar to a Burgundy model, and the oak is Quercus robur grown in Changbai Mountain of China. The method is unique, utilizes the oak barrel to alcoholize the tobacco shreds, can be used both for laboratory tobacco shred alcoholization and production, organically combines the original aromas of the oak barrel and the tobacco shreds and further improves the quality of the tobacco shreds.

Description

technical field [0001] The invention belongs to the technical field of cigarettes, and in particular relates to a further processing method of flavored and added formula shredded tobacco. Background technique [0002] The existing method of aging cut tobacco is mostly natural aging in iron wire storage cabinets, and the aroma style of cut tobacco is controlled by the standard aroma of cut tobacco, process parameters, aroma and sugar, and the aroma style of the product is mainly determined by the leaf group formula and flavors and fragrances. The applicant realizes that the technological process can also stabilize and improve the product quality and consolidate the product style, but no one has done meaningful work on this aspect. Contents of the invention [0003] Aiming at the above-mentioned deficiencies in the prior art, the technical problem to be solved by the present invention is to provide a method for storing shredded tobacco with an oak barrel to improve the quali...

Claims

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Application Information

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IPC IPC(8): A24B15/20A24B3/12
Inventor 王建新叶明樵张耀华程占刚吴凯闫爱华胡素霞丁碧军
Owner HUBEI CHINA TOBACCO IND
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