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Toasting process that can reduce protein content in flue-cured tobacco

A technology of protein content and curing process, applied in the fields of tobacco, tobacco preparation, application, etc., can solve the problems of reducing protein, increasing the cost of cigarettes, coordination, etc., and achieve the effect of promoting degradation and transformation, improving sensory quality, and improving chemical quality

Inactive Publication Date: 2016-03-02
CHONGQING CHINA TOBACCO IND CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the methods and means for reducing the amount of protein released in tobacco mainly use the addition of protease and other biological enzyme preparations in tobacco to promote the degradation of protein. These methods have a more significant effect on reducing protein in tobacco and are also widely used, but This method also has some shortcomings, such as the coordination of biological enzyme preparation and cigarette aroma, the increase of cigarette cost, etc.

Method used

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  • Toasting process that can reduce protein content in flue-cured tobacco
  • Toasting process that can reduce protein content in flue-cured tobacco
  • Toasting process that can reduce protein content in flue-cured tobacco

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] The baking process conditions of four short-time baking stages and two long-time baking stages of the present embodiment are as follows:

[0049] The process conditions of the first short-time baking stage are: the dry bulb temperature of baking is 36°C, the wet bulb temperature is 34.5°C, the relative humidity is 90%, the baking time is 28h, the temperature rise of the dry bulb temperature and the wet bulb temperature The rate is 0.6°C / h;

[0050] The process conditions of the second short-time baking stage are: the dry bulb temperature of baking is 39°C, the wet bulb temperature is 36.5°C, the relative humidity is 90%, the baking time is 20h, the temperature rise of the dry bulb temperature and the wet bulb temperature The rate is 0.8°C / h;

[0051] The process conditions of the third short-time baking stage are: the dry bulb temperature of baking is 42°C, the wet bulb temperature is 38.5°C, the relative humidity is 73%, the baking time is 14h, the temperature rise of...

Embodiment 2

[0072] The baking process conditions of four short-time baking stages and two long-time baking stages of the present embodiment are as follows:

[0073] The process conditions of the first short-time baking stage are: the dry bulb temperature of baking is 32°C, the wet bulb temperature is 31°C, the relative humidity is 85%, the baking time is 16h, the temperature rise of the dry bulb temperature and the wet bulb temperature The rate is 1.0°C / h;

[0074] The process conditions of the second short-time baking stage are: the dry bulb temperature of baking is 35°C, the wet bulb temperature is 33°C, the relative humidity is 90%, the baking time is 26h, the temperature rise of the dry bulb temperature and the wet bulb temperature The rate is 0.5°C / h;

[0075] The process conditions of the third short-time baking stage are: the dry bulb temperature of baking is 38°C, the wet bulb temperature is 34°C, the relative humidity is 72%, the baking time is 30h, the temperature rise of the d...

Embodiment 3

[0098] In this example, Yunyan 87 is used as the material, and the tobacco leaf samples come from concentrated and contiguous tobacco fields with an area of ​​about 200 mu and a relatively flat terrain. The tobacco leaf transplanting period, fertilization and management measures are basically the same. The growth, development and maturity of the tobacco leaves are normal, and the size, position, nutritional level and maturity of the tobacco leaves are basically the same, and the leaves are in the 9th to 11th positions in the middle. Tobacco leaves with consistent maturity were harvested, and the test tobacco leaves were listed according to the leaf position requirements before harvesting. Based on the classification of fresh tobacco leaves, the same stalk is of the same quality. When loading cigarettes, the pole distance between the upper and lower layers is balanced and consistent to ensure that the fresh weight of a single pole is basically the same.

[0099] Tobacco leaves...

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Abstract

The invention discloses a flue-curing process method capable of reducing protein content in the flue-cured tobacco. The process method disclosed by the invention is implemented according to the following steps of: A, preparing the flue-cured tobacco and placing the flue-cured tobacco into flue-curing equipment; B, sequentially carrying out six continuous flue-curing stages comprising four short-time flue-curing stages and two long-time flue-curing stages in the flue-curing process of the flue-cured tobacco; C, after flue-curing, obtaining the flue-cured tobacco with low protein content. According to the invention, on the premise of ensuring quality of the flue-cured tobacco, the step of controlling the content of a protein which is an important nitrogen-containing compound is migrated to the tobacco leave modulating stage, so that the flue-curing process method is helpful for improving chemical quality of tobacco leaves, and thus, damage of smoking to health of human bodies is further reduced. By the process conditions of the flue-curing process method, compared with a flue-cured sample in a conventional method, the flue-cured tobacco leaves has the advantages that the appearance quality, the proportion of medium-class and first-class tobacco and the smoking quality are all improved and the release amount of the protein is reduced by 15 percent to 25 percent.

Description

technical field [0001] The invention belongs to the technical field of tobacco leaf preparation, and in particular relates to a curing process capable of reducing the protein content in flue-cured tobacco. Specifically, it is a six-stage curing process of "four short and two long" (that is, four short-time curing stages and two long-term curing stages), which can reduce the risk of contamination of flue-cured tobacco by adjusting the process parameters during the tobacco leaf curing process. Baking process method for protein content. Background technique [0002] In the production of tobacco leaves, under the given tobacco types, varieties, and cultivation conditions, the modulation and processing process is closely related to the changes in the chemical components of tobacco leaves. Protein is the basic component of the protoplasm of all plant cells, and most of the nitrogen contained in biological tissues exists in protein. The protein in tobacco leaves hardly contribute...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A24B3/10
Inventor 陈昆燕汪长国戴亚冯广林耿宗泽代先强岑小红吴小平鲜兴明朱鹏程李宁吴艳寇明钰赵敏谭兰兰王鹏李力肖克毅袁月
Owner CHONGQING CHINA TOBACCO IND CO LTD
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