Three-stage temperature change fermentation method for improving taste of blade type cigar

A variable temperature fermentation and leaf type technology, applied in the field of variable temperature fermentation, can solve the problems of affecting the fermentation effect, increasing the bitterness of tobacco leaves, and not emitting miscellaneous gases, so as to achieve the effects of eliminating miscellaneous gases, inducing characteristic aroma, and reducing labor intensity

Active Publication Date: 2020-02-25
CHINA TOBACCO SICHUAN IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the improvement of the taste of cigars is mainly carried out through industrial secondary fermentation. The methods used are stacking fermentation and tobacco bundle fermentation. As a result, the miscellaneous gases produced by fermentation cannot be released or discharged,

Method used

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  • Three-stage temperature change fermentation method for improving taste of blade type cigar
  • Three-stage temperature change fermentation method for improving taste of blade type cigar
  • Three-stage temperature change fermentation method for improving taste of blade type cigar

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0028] Example 1

[0029] Great Wall cigar natural wrapper machine-made cigar mini series products adopt this fermentation method;

[0030] The specific fermentation process is as follows: select domestic and Indonesian production areas of air-cured tobacco raw materials, through sensory evaluation and appearance identification of the raw materials, screen out raw materials with plastic style and quality, and construct a leaf-type cigar core raw material module;

[0031] Table 1: The leaf-type cigar core material module of this embodiment

[0032]

[0033] The leaf-type cigar core material module is broken into small pieces suitable for the use of leaf-type cigars through the threshing unit, which not only facilitates the direct use of the tobacco pieces after the treatment, but also increases the surface area of ​​the tobacco pieces in contact with the environment during the treatment process. Make it more fully exchange heat with the environment and discharge the miscellaneous gas; ...

Example Embodiment

[0050] Example 2

[0051] After the leaf-type handmade cigar series products use the tobacco slices produced by this invention, (the leaf-type cigar core material module of this embodiment is the same as that of Example 1, except that different external fragrances are added after fermentation to give style characteristics) aroma The mellow aroma, the mellow taste and the mellow aftertaste are further highlighted, and the harmonization of the burning and sensation indicators has been consolidated, highlighting the style characteristics of the Chinese cigar "sweet and moisturizing" product.

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Abstract

The invention discloses a three-stage temperature change fermentation method for improving taste of a blade type cigar. The method adopts a processing technology capable of obviously improving the taste and compatibility of the blade type cigar, and the three-stage temperature change fermentation method can be carried out at low moisture, also can realize impurity gas discharge by adjusting the temperature and humidity, manual tobacco leaf turning is not needed, the working environment is improved, and the labor cost is lowered. After the tobacco sheets are subjected to three-stage fermentation, macromolecular substances for converting and degrading the specific smell components of the sun-cured tobacco are realized, the air-drying tobacco smell is weakened, the basic quality of the raw materials is improved, and the characteristic aroma of the tobacco sheets is induced.

Description

technical field [0001] The invention relates to the technical field of variable-temperature fermentation, in particular to a three-stage variable-temperature fermentation method for improving the taste of leaf-type cigars. Background technique [0002] Restricted by the raw materials of cigars, leaf cigars currently mainly use domestic and Indonesian raw materials for compatibility, but domestic air-dried tobacco leaves have a high concentration, bitter taste, heavy residue, insufficient aroma, and rough smoke; while Indonesian air-dried tobacco leaves The qi is bitter, the residue is too heavy, and the clove aroma and resinous aroma are strong, all of which have brought great obstacles to the improvement of the sensory quality of leaf cigars. [0003] At present, the improvement of the taste of cigars is mainly carried out through industrial secondary fermentation. The methods used are stacking fermentation and tobacco bundle fermentation. As a result, the miscellaneous ga...

Claims

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Application Information

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IPC IPC(8): A24B15/20
CPCA24B15/20
Inventor 黄洋刘路路李品鹤刘仡胡德军
Owner CHINA TOBACCO SICHUAN IND CO LTD
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