Microbial invertase composition for improving cigarette quality and preparation method thereof

Abstract

The invention relates to a microbial invertase composition for improving cigarette quality and a preparation method of the microbial invertase composition for improving the cigarette quality, and belongs to the technical field of manufacturing of microbial invertase products for food additives. The microbial invertase composition for improving cigarette quality is technically characterized by comprising 30% of plant amylase, 30% of maltase, 15% of protease, 5% of yeast, 10% of lysozyme and 10% of microbial amylase, and the microbial invertase composition for improving the cigarette quality is prepared through a method which comprises the steps of mixing, smashing, screening and evenly stirring. The microbial invertase composition for improving the cigarette quality is low in consumption of raw materials, simple in preparation method and low in product cost. After the microbial invertase composition for improving the cigarette quality is used, internal quality of tobacco can be greatly improved, shortening of the fermentation period of the tobacco or tobacco shreds is facilitated, and sensory quality of cigarette products can be improved. As is proved by experiments and smoke panel tests, when the microbial invertase composition for improving cigarette quality is added, carbohydrate inside the tobacco can be rapidly and fully fermented and be disintegrated into alcohols, esters and various organic acids through the enzymatic reaction, protein inside the tobacco can be degraded into amino acid, thus, flavor components of the tobacco can be extracted and be exposed, and the quality of the tobacco can be fundamentally improved.

Description

1. Technical field [0001] The invention relates to a fermented enzyme composition for cigarette filling and a production method thereof, in particular to a fermented enzyme composition for improving the quality of cigarettes and a preparation method thereof, belonging to the technical field of manufacturing products for food filling . 2. Background technology [0002] In recent years, my country's cigarette enterprises have vigorously optimized and adjusted their product structure, accelerated the development of new products and the transformation of old products, and strived to improve the quality of cigarette products. However, due to the limitations of technology and other factors, the quality and natural aging time of tobacco leaves cannot be guaranteed as required, and the produced cigarette products have poor intrinsic quality, green miscellaneous, woody, earthy, bitter and pungent taste and excessive irritation. Problems have seriously affected the quality of cigaret...

AI Technical Summary

Problems solved by technology

However, this kind of fermented enzyme and microbial composition are many, the production method is more complicated, the aging time is longer, the quality of the cigarette produced is poor, the aroma is less, the product cost is high, and the production process has a relatively large environmental pollution.