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A three-stage variable temperature fermentation method for improving the taste of leaf cigars

A variable-temperature fermentation and leaf-type technology, applied in the field of variable-temperature fermentation, can solve the problems of not emitting miscellaneous gases, affecting the fermentation effect, increasing the bitterness of tobacco leaves, etc., achieving the effects of low labor intensity, facilitating the removal of miscellaneous gases, and inducing characteristic aroma

Active Publication Date: 2021-08-31
CHINA TOBACCO SICHUAN IND CO LTD
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  • Description
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  • 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, which makes the tobacco leaves absorb the miscellaneous gases twice, which affects the fermentation effect; in addition, the existing fermentation methods require the tobacco leaves to be carried out under relatively high moisture, which increases the quality of the tobacco leaves. bitterness

Method used

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  • A three-stage variable temperature fermentation method for improving the taste of leaf cigars
  • A three-stage variable temperature fermentation method for improving the taste of leaf cigars
  • A three-stage variable temperature fermentation method for improving the taste of leaf cigars

Examples

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Effect test

Embodiment 1

[0029] Great Wall Cigars natural wrapper mechanism cigar mini series products adopt this fermentation method;

[0030] The fermentation process is as follows: select domestic and Indonesian air-dried tobacco raw materials, and through sensory evaluation and appearance identification of raw materials, select raw materials with plasticity in style and quality, and construct a leaf-type cigar filler raw material module;

[0031] Table 1: The blade type cigar filler raw material module of this embodiment

[0032]

[0033] The leaf-type cigar core raw material module is beaten into small pieces suitable for leaf-type cigars by the leaf-threshing unit, which not only facilitates the direct use of the tobacco slices after the treatment, but also increases the surface area of ​​the tobacco slices in contact with the environment during the treatment process. To make it more fully exchange heat with the environment and discharge miscellaneous gases; before transferring to the ferment...

Embodiment 2

[0051] After the leaf-type hand-made cigar series products adopt the smoke sheets produced by this invention, (the raw material module of the blade-type cigar filler in this embodiment is the same as that in Example 1, the difference is that different outer aromas are added after fermentation to give style characteristics) the aroma The mellow aroma, the mellow taste, and the mellow aftertaste are further enhanced, and the harmony of the burning and smoking sensibility indicators has been consolidated, highlighting the "sweet and fragrant" product style characteristics of Chinese cigars.

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Abstract

The invention discloses a three-stage variable temperature fermentation method for improving the taste of leaf-type cigars, and a process technology for obviously improving the taste and compatibility of leaf-type cigars, and the method of three-stage variable-temperature fermentation can be carried out under low moisture or through The method of adjusting temperature and humidity realizes the discharge of miscellaneous gas, and does not need to manually turn the tobacco leaves, which improves the working environment and saves labor costs. After the three-stage fermentation of the tobacco chips, the macromolecular substances of the specific odor components of the sun-cured tobacco are transformed and degraded, the odor of the sun-cured tobacco is weakened, the basic quality of the raw materials is improved, and the characteristic aroma of the tobacco chips 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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Patent Type & Authority Patents(China)
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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