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A destemmed roasting method that effectively reduces the attenuation of the aroma characteristics of cinnabar smoke

A curing method and cinnabar technology, applied in tobacco, tobacco preparation, application, etc., can solve the problems of attenuation of unique aroma characteristics, low efficiency of flue-cured tobacco, decline in the proportion and quality of cinnabar smoke, and achieve the goal of reducing attenuation and improving smoke quality Effect

Active Publication Date: 2022-03-25
YUNNAN ACAD OF TOBACCO AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The appearance characteristics of cinnabar smoke are due to the reaction of demethylnicotine and quinones to produce red substances during the baking process of tobacco leaves, resulting in the appearance of cinnabar smoke showing cinnabar red; In particular, the representative "glutinous rice fragrance" is determined by the unique secondary metabolites; but in the conventional flue-cured tobacco curing process, since there is no mature cinnabar tobacco curing process, it only depends on the experience and judgment of the roasting personnel Adjustment of the process not only results in longer curing time and lower efficiency of flue-cured tobacco, but also inappropriately adopting an excessively high curing temperature in order to shorten the curing time will cause the pores of the cinnabar tobacco leaves to close rapidly, thus making the cinnabar tobacco curing process more difficult. The unique aroma characteristics produced in the cinnabar rapidly decay, which makes its sensory quality evaluation decline, resulting in a decline in the proportion and quality of roasted cinnabar tobacco, reducing the income of tobacco farmers

Method used

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  • A destemmed roasting method that effectively reduces the attenuation of the aroma characteristics of cinnabar smoke
  • A destemmed roasting method that effectively reduces the attenuation of the aroma characteristics of cinnabar smoke
  • A destemmed roasting method that effectively reduces the attenuation of the aroma characteristics of cinnabar smoke

Examples

Experimental program
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Effect test

Embodiment 1

[0028] S100: Fresh tobacco leaves from Yunyan 87-cinnabar tobacco plant, which were collected in Malong District, Qujing City, turned white, the leaves were pale yellow, and most of the hairs fell off.

[0029] S200: Cut off the main vein of cinnabar tobacco leaves, and weave the leaves on both sides of the main vein into rods.

[0030] S300: Press 43kg / m of woven tobacco leaves 3 Fill the smoke to the density of 95% of the volume of the air-flow descending intensive roasting room, and wait for it to be roasted.

[0031] S400: Including the initial yellowing, middle yellowing, and late yellowing stages. In the initial yellowing stage, the dry bulb temperature was increased from room temperature to 33 °C at a heating rate of 1 °C / 1h, and the wet bulb temperature was adjusted from room temperature to 32 °C, stable and stable. The dry and wet bulb temperatures were baked for 10 hours; then, the dry bulb temperature was increased to 36 °C at a heating rate of 1 °C / h, the wet bulb...

Embodiment 2

[0034] S100: Fresh tobacco leaves from Yunyan 87-cinnabar tobacco plant, which were collected in Malong District, Qujing City, turned white, the leaves were pale yellow, and most of the hairs fell off.

[0035] S200: Cut off the main vein of cinnabar tobacco leaves, and weave the leaves on both sides of the main vein into rods.

[0036] S300: Press 43kg / m of woven tobacco leaves 3 Fill the smoke to the density of 95% of the volume of the air-flow descending intensive roasting room, and wait for it to be roasted.

[0037]S400: including the initial yellowing, mid-yellowing, and late yellowing stages. In the initial yellowing stage, the dry bulb temperature was increased from room temperature to 34 °C at a heating rate of 1 °C / 1.5 h, and the wet bulb temperature was adjusted from room temperature to 32.5 °C. Stable dry and wet bulb temperatures were baked for 10.5 hours; then, the dry bulb temperature was increased to 36.5 °C at a heating rate of 1 °C / h, and the wet bulb temper...

Embodiment 3

[0040] S100: Fresh tobacco leaves from Yunyan 87-cinnabar tobacco plant, which were collected in Malong District, Qujing City, turned white, the leaves were pale yellow, and most of the hairs fell off.

[0041] S200: Cut off the main vein of cinnabar tobacco leaves, and weave the leaves on both sides of the main vein into rods.

[0042] S300: Press 43kg / m of woven tobacco leaves 3 The density of the smoke should be filled to more than 95% of the volume of the air-flow descending intensive roasting room, and it is to be roasted.

[0043] S400: Including the initial yellowing, middle yellowing, and late yellowing stages. In the initial yellowing stage, the dry bulb temperature was increased from room temperature to 35 °C at a heating rate of 1 °C / 2h, and the wet bulb temperature was adjusted from room temperature to 33 °C, stable The dry and wet bulb temperatures were baked for 11 hours; then, at a heating rate of 1 °C / h, the dry bulb temperature was raised to 37 °C, the wet bu...

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Abstract

The invention discloses a destemmed and roasted method for effectively reducing the attenuation of aroma characteristics of cinnabar tobacco, which comprises the steps of harvesting fresh tobacco leaves suitable for ripening cinnabar tobacco; cutting off the main veins of the tobacco leaves, weaving the leaves on both sides of the main veins into rods and putting them into a barn; Tobacco leaves are loaded into the furnace for roasting, and the roasted cinnabar smoke can be obtained after the yellowing period and the drying period are controlled by roasting. The present invention is based on the attenuation law of the aroma characteristics of cinnabar tobacco at high temperature. Firstly, the tobacco leaves are destemmed, and then the dry leaf period is appropriately extended, and the stemless tobacco leaves are baked at low temperature in conjunction with slow temperature rise, so as to delay the cinnabar in the high temperature baking process. The purpose of closing the smoke holes, so that the "glutinous rice aroma" produced during the baking process of cinnabar tobacco can be preserved in high temperature environment, which can not only shorten the baking time of tobacco leaves, but also effectively reduce the attenuation of aroma characteristics of cinnabar tobacco in high temperature baking environment , to improve the smoke quality of cinnabar smoke. It effectively solves many problems such as the attenuation of the unique aroma characteristics of cinnabar tobacco caused by the high temperature of conventional baking, and the decline in sensory quality evaluation.

Description

technical field [0001] The invention belongs to the technical field of tobacco curing, and in particular relates to a de-stem curing method with simple process, high curing efficiency, and improved smoke quality after curing, which effectively reduces the attenuation of aroma characteristics of cinnabar tobacco. Background technique [0002] Cinnabar tobacco is called "cinnabar tobacco" or "cinnabar tobacco" because of the cinnabar color of traditional Chinese medicine after curing. It is also called "Cherry-Red" in foreign countries. [0003] Because of its nicotine (nicotine) demethylation, cinnabar nicotine is converted into demethylnicotine, that is, nornicotine, so its nicotine is mainly nornicotine, accounting for more than 50% of its total alkaloid content. , even reaching 90% or higher, and the nicotine alkaloid content is only about 40%, or even less than 10%. Therefore, compared with ordinary flue-cured tobacco, cinnabar tobacco has the characteristics of unchange...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A24B3/10
CPCA24B3/10
Inventor 邹聪明顾开远李勇赵高坤孙浩巍陈颐张轲陈丹姜永雷刘加红解燕胡彬彬徐安传杨雪彪隋学艺焦芳婵李天福杨春江高开仙
Owner YUNNAN ACAD OF TOBACCO AGRI SCI