Method of reducing protein content in cut tobacco by enzymatic treatment

A protein and enzymatic degradation technology, used in the preparation of tobacco flavors and the field of tobacco flavors, can solve problems such as long time for enzyme treatment, and achieve the effects of improving quality, reducing content and increasing amino acid content

Active Publication Date: 2011-04-20
GUANGDONG GOLDEN LEAF TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

This method uses a variety of enzymes, a

Method used

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  • Method of reducing protein content in cut tobacco by enzymatic treatment

Examples

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Comparison scheme
Effect test

Embodiment 1

[0031] A method for enzymatically treating shredded tobacco to reduce protein content. The steps of this method are as follows:

[0032] (1) Tobacco leaf pretreatment: Accurately weigh 250 grams of tobacco leaves (CX2K variety) and rinse with water, heat and sterilize at 100°C for 30 minutes, filter and dry after cooling, and dry to a humidity of 10%, the system temperature is kept at 40°C .

[0033] (2) Preparation of enzyme solution: the protease used in this step is papain produced by Nanning Pangbo Bioengineering Co., Ltd., with an activity of 50000U / g.

[0034] (3) Enzymolysis: the enzyme solution prepared in step (2) is sprayed onto the surface of the tobacco leaves pretreated in step (1), and the amount of enzyme solution added is 2% in terms of the total weight of the tobacco leaves , with a humidity of 50%, then mixed evenly, sealed with a sealed bag, and placed in a constant temperature incubator at 40°C for 24 hours for enzymolysis.

[0035] (4) Subsequent treatm...

Embodiment 2

[0038] A method for enzymatically treating shredded tobacco to reduce protein content. The steps of this method are as follows:

[0039] (1) Tobacco leaf pretreatment: Accurately weigh 250 grams of tobacco leaves (CX2K variety), rinse with water, heat and sterilize at 115°C for 20 minutes, filter and dry after cooling, and dry to a humidity of 12%. The system temperature is maintained at 50°C .

[0040] (2) Preparation of enzyme solution: the protease used in this step is an acid protease produced by Nanning Pangbo Bioengineering Co., Ltd., with an activity of 80000U / g.

[0041] (3) Enzymolysis: the enzyme solution prepared in step (2) is sprayed onto the surface of the tobacco leaves pretreated in step (1), and the amount of enzyme solution added is 2% in terms of the total weight of the tobacco leaves , with a humidity of 50%, then mixed evenly, sealed with a sealed bag, and placed in a constant temperature incubator at 50°C for 12 hours for enzymolysis.

[0042] (4) Subs...

Embodiment 3

[0045] A method for enzymatically treating shredded tobacco to reduce protein content. The steps of this method are as follows:

[0046] (1) Tobacco leaf pretreatment: Accurately weigh 250 grams of tobacco leaves (CX2K variety) and rinse with water, heat and sterilize at 121°C for 15 minutes, filter and dry after cooling, and dry to a humidity of 15%, and keep the system temperature at 60°C .

[0047](2) Preparation of enzyme solution: the protease used in this step is bromelain produced by Nanning Pangbo Bioengineering Co., Ltd., with an activity of 100000U / g.

[0048] (3) Enzymolysis: the enzyme solution prepared in step (2) is sprayed onto the surface of the tobacco leaves pretreated in step (1), and the amount of enzyme solution added is 5% based on the total weight of the tobacco leaves , with a humidity of 50%, then mixed evenly, sealed with a sealed bag, and placed in a constant temperature incubator at 60°C for 6 hours for enzymolysis.

[0049] (4) Subsequent treatm...

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Abstract

The invention relates to a method of improving tobacco quality by sprinkling industrial protease to tobacco leaves to degrade protein in tobacco leaves; meanwhile the influences caused by temperature, humidity, enzyme addition and enzyme-degradation time, etc. to enzymatic degradation to protein in tobacco raw materials are observed. The results show that the invention can effectively reduce protein content in tobacco and increase amino acid content; smoking evaluation results show that the tobacco has a good smell, a nice mouth feeling and a greatly improved quality.

Description

【Technical field】 [0001] The invention relates to the technical field of flavoring essence for tobacco. More specifically, the present invention relates to a flavoring for tobacco, and also relates to a preparation method and application of the flavoring for tobacco. 【Background technique】 [0002] Tobacco has complex components and rich protein content. The protein content of flue-cured tobacco leaves is about 10%, while that of air-dried tobacco and Burley tobacco can reach 20%. The content of protein in tobacco after modulation and alcoholization is 3.1-12.5%, which is divided into soluble protein and insoluble protein, and about half of the soluble protein is chloroplast protein. The nitrogen-containing compounds in tobacco leaves are mainly protein. Appropriate protein content can increase the taste of smoking; but if the protein content is too high, it will make the smoke have a burnt protein smell, which is a kind of smoke that has an impact on the quality of the smo...

Claims

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Application Information

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IPC IPC(8): A24B15/20
Inventor 张建栋施栩翎
Owner GUANGDONG GOLDEN LEAF TECH DEV
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