Flue-cured tobacco curing method for increasing amino acid content of heated cigarette tobacco leaves and application

Abstract

The invention discloses a flue-cured tobacco curing method for increasing the amino acid content of heated cigarette tobacco leaves and application. The flue-cured tobacco curing method comprises thesteps that fresh flue-cured tobacco leaves suitable for being cured are harvested and woven into rods and then put into a curing barn; the curing parameters of the tobacco leaves put into the barn inthe yellowing period, the color fixing period and the stem drying period are sequentially controlled, and then the cured heated cigarette tobacco leaves with the high amino acid content are obtained.The tobacco leaves are obtained through the flue-cured tobacco curing method. The application is application of the tobacco leaves obtained through the flue-cured tobacco curing method in preparationof heated cigarettes. According to the characteristics of the raw materials of the heated cigarettes, the curing time and temperature in the yellowing period, the color fixing period and the stem drying period are comprehensively regulated and controlled, especially, hydrolysis of protein in the tobacco leaves into amino acid is promoted through stepped temperature rise in the yellowing period, the amino acid and sugar are prone to generating a Maillard reaction in the low-temperature heating process of the heated cigarettes, a series of compounds with the fragrance characteristic are generated, and therefore the fragrance quality and the fragrance amount of the heated tobacco leaves can be increased, and the purpose of improving the quality of the heated cigarette tobacco leaves is achieved.

Description

technical field [0001] The invention belongs to the technical field of tobacco curing, and in particular relates to a flue-cured tobacco curing method for increasing the amino acid content of heated cigarette leaves and its application. Background technique [0002] Amino acid is an important nitrogen-containing compound in tobacco and one of the main sources of tobacco aroma. The non-enzymatic browning reaction (Maillard reaction) of amino acids and reducing sugars in the process of brewing and alcoholizing tobacco leaves is an important aroma-inducing reaction in tobacco, which can form pyrrole and pyrazine, which have an important impact on tobacco aroma. And furan compounds, some amino acids (phenylalanine, etc.) can also be directly decomposed into aroma substances such as benzyl alcohol and phenylethyl alcohol, which have a unique contribution to the aroma of tobacco leaves. During the curing process of tobacco leaves, along with the hydrolysis of protein and the tran...

AI Technical Summary

Problems solved by technology

At present, in the tobacco leaf curing process, there is a process to achieve the accumulation of amino acids by prolonging the modulation time of the yellowing period, but the control of the temperature, humidity and baking time of each node in the yellowing period is not accurate enough, and for the fixed color period, The control of temperature, humidity and baking time during the gluten drying period is unreasonable, which often leads to insufficient protein conversion and excessive decomposition of amino acids, which in turn leads to a decline in the sensory quality of tobacco leaves, making it difficult to meet the quality requirements of heated cigarette raw materials

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