Method for reducing protein of cigar core leaves

A protein and cigar core technology, applied in the processing of tobacco, tobacco, application, etc., can solve the untargeted problem of cigar tobacco leaf protein content, not provided, and the quality of tobacco leaf raw materials has not been fundamentally improved, so as to improve the quality of the core Effects of leaf quality, reduction of bitterness and astringency, and reduction of irritation

Active Publication Date: 2011-09-14
CHONGQING CHINA TOBACCO IND CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method provides an artificial fermentation method for rapid alcoholization, which has an effect on the taste of alcoholized tobacco leaves to a certain extent, but this method does not specifically solve the characteristics of high protein content in cigar tobacco leaves, so the quality of tobacco leaf raw materials has not been fundamentally improved. 2. Chinese Patent Publication No. CN101125028 (200710050157.5) discloses a method for mellowing cigar leaves. On the basis of adding chemical substances beneficial to the mellowing of tobacco leaves, biologically active enzymes are introduced, but the most effective method for enzymatic action is not provided in this patent. Optimum conditions for enzyme action, and whether the optimum temperature, humidity and time conditions for enzyme action are crucial for enzyme action

Method used

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  • Method for reducing protein of cigar core leaves
  • Method for reducing protein of cigar core leaves
  • Method for reducing protein of cigar core leaves

Examples

Experimental program
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Effect test

Embodiment 1

[0032] Protease combination enzyme preparation: a combination enzyme preparation containing neutral protease and alkaline protease.

[0033] Divide the core leaves of the same place of origin and grade into two parts, one part is the control sample, and the other part is processed according to the following method.

[0034] The combined enzyme preparation containing neutral protease and alkaline protease is dissolved in water to make enzyme liquid, and the mass fractions of neutral protease and alkaline protease in water are 2.5% and 0.5% respectively. Irrigate the core leaves with water to regain moisture, and the final moisture reaches 25%. The enzyme liquid is sprayed on the core leaves after resurgence, and the weight ratio of the two is 10:100. The artificial fermentation conditions of the core leaves after enzyme application are temperature 45° C., relative humidity 85%, and time 24 hours. Immediately after the end of the fermentation, the enzyme was cut off at 90° C. ...

Embodiment 2

[0036] Protease combination enzyme preparation: a combination enzyme preparation containing complex protease, neutral protease and alkaline protease.

[0037] Divide the core leaves of the same place of origin and grade into two parts, one part is the control sample, and the other part is processed according to the following method.

[0038] The combined enzyme preparation containing compound protease, neutral protease and alkaline protease is dissolved in water to make enzyme liquid, and the mass fractions of each protease in water are 0.3%, 1.8% and 0.4% respectively. Irrigate the core leaves with water to regain moisture, and the final moisture reaches 25%. The enzyme liquid is sprayed on the core leaves after resurgence, and the weight ratio of the two is 15:100. The artificial fermentation conditions of core leaves after enzyme application are temperature 45° C., relative humidity 85%, and time 12 hours. Immediately after the end of the fermentation, the cut-off of the ...

Embodiment 3

[0040] Protease combination enzyme preparation: a combination enzyme preparation containing complex protease, acid protease, neutral protease and alkaline protease.

[0041] Divide the core leaves of the same place of origin and grade into two parts, one part is the control sample, and the other part is processed according to the following method.

[0042] The combined enzyme preparation containing compound protease, acid protease, neutral protease and alkaline protease was dissolved in water to make enzyme liquid, and the mass fractions of each protease in water were 0.15%, 1.2%, 2.0% and 0.25%. Irrigate the core leaves with water to regain moisture, and the final moisture reaches 25%. The enzyme liquid is sprayed on the core leaves after resurgence, and the weight ratio of the two is 12:100. The condition of the artificial fermentation of the core leaf after enzyme application is temperature 42°C, relative humidity 80%, and time 48h. Immediately after the end of the fermen...

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PUM

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Abstract

The invention relates to a method for reducing protein of cigar core leaves, in particular to a method for degrading the protein of core leaves by utilizing a protease preparation before the aired core leaves are produced by a formula to improve the quality of the core leaves. In the method, the core leaves which are watered for conditioning are fermented artificially by utilizing a combination preparation of one or more of proteases according to the optimum fermentation parameters, and are subjected to enzyme cutoff to obtain the core leaves of which the quality is improved. In the processed core leaves, the protein content is reduced, bitter and astringent tastes are reduced, the fragrant and sweet feeling is increased, the irritation is reduced, foreign flavors are removed substantially, and the agreeable aftertaste is improved. The method adopts a simple process, has high repeatability and is low in cost.

Description

technical field [0001] The invention relates to the field of cigar tobacco leaf production and the field of biotechnology, more precisely, it relates to a method for applying a protease combination preparation to the core leaf to reduce the protein of the core leaf. Background technique [0002] Cigar tobacco leaves have the characteristics of low sugar-to-nitrogen ratio and high protein content. After natural aging, they are often not suitable for direct production. They need to go through an artificial fermentation process to further adjust and improve the quality of tobacco leaves inside and outside. The core leaf is generally the top tobacco leaf, which has a higher protein content than the foreskin leaf. When smoking, it will produce a heavier odor like burning feathers, and at the same time, it will produce a spicy and bitter feeling. Artificial fermentation is carried out on the core leaves before entering the formula production, and protease is applied to degrade pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B15/20
Inventor 寇明钰戴亚汪长国曾代龙李宁吴艳王鹏赵敏贾玉红雷金山
Owner CHONGQING CHINA TOBACCO IND CO LTD
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