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A method of alcoholizing and fermenting "sweet and fragrant" flue-cured tobacco leaves using biotechnology

A biotechnology, sweet and fragrant technology, which is applied in the field of light industrial tobacco, can solve the problems of reducing the time of alcoholization and fermentation, and achieve the effects of reducing the time of alcoholization and fermentation, mellow smell, flavor enhancement and quality improvement

Active Publication Date: 2021-07-27
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a biotechnological method for the immature existing tobacco alcohol fermentation technology, adding and spraying tobacco alcohol fermentation beneficial flavor-enhancing and quality-enhancing microorganisms in the process of tobacco alcohol fermentation, and controlling the conditions such as temperature and humidity of fermentation To achieve the purpose of increasing the flavor and quality of tobacco leaves through alcoholizing fermentation and reducing the time of alcoholizing and fermenting

Method used

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  • A method of alcoholizing and fermenting "sweet and fragrant" flue-cured tobacco leaves using biotechnology
  • A method of alcoholizing and fermenting "sweet and fragrant" flue-cured tobacco leaves using biotechnology
  • A method of alcoholizing and fermenting "sweet and fragrant" flue-cured tobacco leaves using biotechnology

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Embodiment 1

[0036] Panzhihua, Yun 85, C2F, "Sweet and fragrant" flue-cured tobacco biotechnology alcohol fermentation

[0037] 1.1 Firstly, the strain No. sicc 1.2583 tobacco leaf aroma-enhancing strain (Enterobacter hormaechei strain SCEH020042) purchased from the Sichuan Provincial Microbial Resource Platform Strain Collection Center was used as the tobacco leaf alcoholization fermentation aroma-enhancing bacterial agent;

[0038] 1.2 Take a ring of tobacco leaf aroma-enhancing and quality-enhancing strains and culture them in the primary seed solution (LB medium, pH=7.4) at a temperature of 37°C and a rotating shaker at a rotational speed of 220r / min for 24 hours.

[0039] 1.3 Inoculate the first-level seed solution into the second-level seed solution (LB tobacco juice medium) at a temperature of 37°C with a rotation speed of 220r / min on a rotary shaker at a 10% inoculation amount, and cultivate for 24 hours, OD 600 Greater than 1.

[0040] 1.4 Drying the "sweet and fragrant" flue-cur...

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Abstract

The invention belongs to the field of light industrial tobacco, and specifically relates to a method of using biotechnology to add tobacco leaf alcoholizing fermentation beneficial bacterial strains in the alcoholizing fermentation process of flue-cured tobacco leaves to reduce the alcoholizing fermentation time of flue-cured tobacco leaves, improve the mellowness, softness, and taste of tobacco leaves, and reduce burnt taste and blueness. The smelly way. In this method, the selected microorganisms beneficial to alcoholizing and fermenting tobacco leaves are added to the alcoholizing and fermenting tobacco leaves, and the temperature, humidity and other conditions in the alcoholizing and fermenting process are controlled in stages, and the total sugar of the tobacco leaves after alcoholizing is increased to 37.42%. Nitrogen content dropped to 1.56%. Smoking evaluation results: the aroma of tobacco leaves is improved, the sweetness is improved, green miscellaneous gas is improved, the aftertaste is refreshing, the smoke is soft, the smell is mellow, and the effect of flavor enhancement and quality improvement is remarkable.

Description

technical field [0001] The invention belongs to the field of light industrial tobacco, and specifically relates to a method for alcoholizing and fermenting flue-cured tobacco leaves of "clean, sweet and fragrant" type by using biotechnology. Background technique [0002] Alcoholic fermentation of tobacco is the most core and important step in the process of flue-cured tobacco processing. It determines the quality of a tobacco, and a good fermentation process can greatly improve the quality of tobacco leaves. Unfermented tobacco has the most prominent raw green miscellaneous gas and pungent odor, without the characteristic aroma of fermented tobacco, monotonous aroma, and insufficient aroma, so it cannot be directly used for production. After the fermentation treatment, the tobacco green miscellaneous gas and irritation are reduced, and the tobacco aroma is revealed, so the tobacco leaves must be fermented before they can be used for production. At present, the tobacco ferme...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A24B15/20A24B3/04
CPCA24B3/04A24B15/20
Inventor 庹有朋王刚万玉军李南臻罗丽娟岳晓敏
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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