Method for improving quality of cigar tobacco leaves through cocoa medium fermentation

A technology of cigar tobacco leaves and quality, which is applied in the fields of tobacco, application, and treatment of tobacco to achieve the effect of improving aftertaste, increasing flavor and quality, and weakening miscellaneous gas and irritation

Active Publication Date: 2022-03-29
CHINA TOBACCO SICHUAN IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, no report has been found that cocoa can be used as a fermentation medium to assist the industrial fermentation of cigar tobacco leaves, thereby achieving flavor enhancement and quality improvement of cigar tobacco.

Method used

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  • Method for improving quality of cigar tobacco leaves through cocoa medium fermentation
  • Method for improving quality of cigar tobacco leaves through cocoa medium fermentation
  • Method for improving quality of cigar tobacco leaves through cocoa medium fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Prepare 300g of Dexue No. 4 upper grade 1 cigar leaves, mix 0.9g of cocoa powder and 44.1mL of deionized water evenly to prepare a cocoa medium solution, spray the cocoa medium solution evenly on the surface of the cigar leaves above, and then put the tobacco leaves into the sackcloth bag. Put the burlap bag into a constant temperature and humidity incubator for fermentation, the fermentation conditions are: the fermentation humidity is 75%, the temperature is 35°C, and the fermentation period is 30 days. After the fermentation, the water balance was carried out until the moisture content of the tobacco leaves was 20±1%, and then the sensory evaluation and aroma component testing of the cigar samples were carried out. The results are shown in Table 1 and Table 2.

[0023] In addition, the cocoa medium solution was replaced with pure water, and the blank control group experiment was carried out according to the same procedure.

[0024] The sensory quality evaluation met...

Embodiment 2

[0035] Prepare 300 g of Dexue No. 7 upper grade 1 cigar leaves, stir 0.9 g of cocoa powder and 44.1 mL of deionized water to prepare a cocoa medium solution, spray the cocoa medium solution evenly on the surface of the cigar leaves, and then put them into a burlap bag. Put the burlap bag into a constant temperature and humidity incubator for fermentation, the fermentation conditions are: the fermentation humidity is 75%, the temperature is 35°C, and the fermentation period is 30 days. After the fermentation, the water balance was carried out until the moisture content of the tobacco leaves was 20±1%, and then the sensory evaluation and aroma component testing of the cigar samples were carried out. The results are shown in Table 3 and Table 4.

[0036] In addition, the cocoa medium solution was replaced with pure water, and the blank control group experiment was carried out according to the same procedure.

[0037] Table 3 The effect of cocoa medium on the sensory quality of De...

Embodiment 3

[0044] Prepare 300g of Chuxue-14 upper grade 1 cigar leaves, mix 0.9g of cocoa powder and 44.1mL of deionized water evenly to prepare a cocoa medium solution, spray the cocoa medium solution evenly on the surface of the cigar leaves, and then put them into a burlap bag. Put the burlap bag into a constant temperature and humidity incubator for fermentation, the fermentation conditions are: the fermentation humidity is 75%, the temperature is 35°C, and the fermentation period is 30 days. After the fermentation, the water balance was carried out until the moisture content of the tobacco leaves was 20±1%, and then the sensory evaluation and aroma component testing of the cigar samples were carried out. The results are shown in Table 5 and Table 6.

[0045] In addition, the cocoa medium solution was replaced with pure water, and the blank control group experiment was carried out according to the same procedure.

[0046] Table 5 Effect of cocoa medium on sensory quality of Chuxue-14...

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Abstract

The invention discloses a method for improving the quality of cigar tobacco leaves by utilizing cocoa medium fermentation, which comprises the following steps: uniformly mixing cocoa powder with water to obtain a cocoa medium solution; the method comprises the following steps: preparing cigar tobacco leaves, uniformly spraying a cocoa medium solution on the surfaces of the cigar tobacco leaves, then putting the cigar tobacco leaves into a gunny bag, putting the gunny bag into a constant-temperature and constant-humidity incubator, setting the fermentation humidity to be 70-80%, the temperature to be 30-40 DEG C, and carrying out fermentation for 30-40 days; and after fermentation is finished, taking out the fermented tobacco leaves and carrying out moisture balance. The cigar tobacco leaves treated by the method provided by the invention have the advantages that the aroma richness is improved, the aroma quality is improved, the sweetness and maturity are increased, the smoke is softer and finer, the aftertaste and the combustion characteristic are improved, the offensive odor and the irritation are weakened, and the aroma enhancement and the quality improvement of the cigar tobacco leaves are effectively realized.

Description

technical field [0001] The invention belongs to the technical field of cigars, and in particular relates to a method for enhancing the flavor and quality of cigar leaves by using medium fermentation technology. Background technique [0002] Compared with imported cigar leaves, there is a certain gap in the sensory quality of domestic cigar leaves, which is mainly reflected in the lower richness of aroma, heavier miscellaneous gas, obvious oral residue and weaker sweetness, etc. Cigar crowding. In order to improve the smoking quality of domestic cigar tobacco leaves, cigar factories use fermentation technology to change the physical and chemical properties of tobacco leaves, thereby improving the taste of tobacco leaves and reducing irritation and miscellaneous gas. [0003] In the fermentation process of cigar leaves, oxidation, microbial action and enzyme action are the process mechanisms that change the quality of cigar tobacco. The introduction of fermentation medium can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B3/18A24B15/20A24B3/12
CPCA24B3/18A24B15/20A24B3/12Y02W30/40
Inventor 胡婉蓉蔡文周权威李东亮罗诚李品鹤贾玉红薛芳
Owner CHINA TOBACCO SICHUAN IND CO LTD
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