Flavored pipe tobacco and preparation method thereof

Abstract

The present invention provides a preparation method of flavored pipe tobacco, comprising the following steps: first, preparing flavor tinctures A, B, and C; mixing flue-cured tobacco, Maryland tobacco, sun-cured red tobacco, cigar tobacco, and spice tobacco, sterilizing the mixture, mixing the mixture with red wine and honey, fermenting the mixture, fumigating the mixture with milk, and shredding the mixture to obtain leaf group a; adding raw cut tobacco and physalis tobacco leaves to leaf group a to obtain leaf group b; spraying flavor tincture A on leaf group b, drying the mixture in the sun, and then spraying flavor tincture B; subsequently adding flavor tincture C; and finally spraying a mixture of glycerol and propylene glycol to obtain the flavored pipe tobacco. The present invention mixes tobacco raw materials to form a main aroma, then completes the rapid fermentation and browning of the tobacco raw material formula through fast anaerobic fermentation, reduces the irritation and foreign smell of the tobacco leaves, further enriches the aroma, produces a special fermentation aroma, adjusts the burning rate of the tobacco leaves through the formulation of the leaf group, and adds spices to complete the aroma fusion and soft smoke.

Description

Technical Field

[0001] The present invention relates to the technical field of tobacco, in particular to a flavored pipe tobacco and a preparation method thereof. Background Art

[0002] Pipe tobacco is an important component of tobacco products. Therefore, how to improve the quality of pipe tobacco and meet the growing and diversified needs of consumers has become a focus of attention within and outside the industry.

[0003] The unique tobacco leaf raw materials of pipe tobacco determine the particularity of its aroma and taste. However, the shortage of raw materials and the limited variety of suitable raw materials are important factors restricting the development of pipe tobacco. Therefore, it is very necessary to provide pipe tobacco raw materials with unique aroma and a certain sense of satisfaction and taste. Summary of the Invention

[0004] In view of this, the technical problem to be solved by the present invention is to provide a flavored pipe tobacco. The flavored pipe tobacco provided by the present invention has good sensory properties, while having increased total sugar and reducing sugar contents, reduced total alkaloid content, and increased contents of polyphenol compounds, volatile organic acids, and aroma-causing substances.

[0005] Because the changes in these chemicals result in a good sensory effect of the product

[0006] This method can effectively increase the total sugar and reducing sugar content, reduce the total alkaloid content, and increase the content of polyphenols, volatile organic acids, and aroma substances on the basis of the original leaf group, ultimately achieving the goal of enriching the aroma and improving the sensory quality.

[0007] The present invention provides a method for preparing flavored pipe tobacco, comprising the following steps:

[0008] S1) pears, apples, and lemons are mixed and juiced to obtain tincture A; fragrant bean pods, agarwood, sliced ​​red dates, cocoa, cooked sesame seeds, and licorice are soaked in alcohol to obtain tincture B; cinnamon, soybeans, rose petals, and mint leaves are mixed with water and fruit wine and stir-fried to obtain tincture C;

[0009] S2) mixing flue-cured tobacco, Maryland tobacco, sun-cured red tobacco, cigar tobacco, and oriental tobacco, sterilizing with high-temperature steam, mixing with red wine and honey, fermenting, fumigating with milk, and then shredding to obtain leaf group a;

[0010] S3) adding raw cut tobacco and phytosanitary tobacco leaves to leaf group a to obtain leaf group b;

[0011] S4) spraying fragrant tincture A onto leaf group b, and after drying, spraying fragrant tincture B; subsequently adding fragrant tincture C; and finally spraying a mixture of glycerol and propylene glycol to obtain.

[0012] Preferably, in step S1), the mass ratio of the pear, apple and lemon mixture is 2:4:1; the mass ratio of the fragrant bean pod, agarwood, sliced ​​red dates, cocoa, cooked sesame, licorice and alcohol is 10:2:10:1:1:2:74; the mass ratio of the cinnamon, soybeans, rose petals and mint leaves is 3:1:5:1.

[0013] Preferably, in step S2), the mass ratio of the flue-cured tobacco, Maryland tobacco, sun-cured tobacco, cigar tobacco, and oriental tobacco is 6:2:1:0.5:0.5; the sterilization is high-temperature steam sterilization; and the parameters of the high-temperature steam sterilization are 100° C. and 20 min.

[0014] Preferably, in step S2), the fermentation is sealed and fermented at 40° C. for 2 weeks; the fumigation is performed using high-temperature steam of milk; and the fumigation parameters are 100° C. and a time of 5 minutes.

[0015] Preferably, in step S3), the mass ratio of the leaf group a, raw cut tobacco and Bacchus-like tobacco leaves is 7:1:2.

[0016] Preferably, the preparation of the raw cut tobacco comprises:

[0017] a) steam sterilizing the raw cut tobacco, spraying it with alcohol, and sterilizing it again for later use;

[0018] b) spraying the fermentation liquid onto sterilized raw cut tobacco, adjusting the moisture content to 20%-30%, fermenting the tobacco leaves at 30° C. under loose aerobic conditions for 2-3 days, and then pressing them into blocks. Then, aging and fermenting began at 23-27° C., 80% humidity, and hypoxic or anaerobic conditions, with ventilation (under sterile conditions) for 30 minutes every 10 days, and fermentation was completed after 3 months. The fermentation liquid comprises wine, fruit juice, red dates, cochinchinensis, liquorice, agarwood, and cinnamon bark; the mass ratio of the wine, fruit juice, red dates, cochinchinensis, liquorice, and agarwood is (80-120):(15-25):(8-12):(4-6):(1.5-2.5):(0.5-1.5).

[0019] Preferably, the preparation of the Meliaceae-like tobacco leaves comprises:

[0020] i) mixing flue-cured tobacco and burley tobacco in a ratio of 1:2, and sterilizing with high-temperature steam for 1 hour to obtain mixed tobacco leaves;

[0021] ii) soaking the mixed tobacco leaves in a first fermentation liquid, and initiating a first stage of slow fermentation at 30° C. under sealed conditions for 2-3 days, with brief ventilation every 12 hours, to obtain tobacco raw material A after fermentation; the first fermentation liquid comprises fruit wine, yellow rock sugar, yeast, malt powder, yeast nutrient solution, and sterile water; the mass ratio of the fruit wine, yellow rock sugar, yeast, malt powder, yeast nutrient solution, and sterile water is 20:1:0.1:0.5:0.5:5;

[0022] iii) subjecting raw material A to a high temperature and high pressure treatment at 120° C. and 0.1 MPa for 2-3 hours, and drying in the sun until the moisture content reaches 25%, thereby obtaining tobacco leaf raw material B;

[0023] iv) spraying the second fermentation liquid onto the raw material B, sealing and fermenting, removing the raw material B, and then performing a short inactivation and color fixation treatment in a high temperature and high pressure device for 10 to 15 minutes, and then transferring the raw material B to be air-dried at 18 to 25° C. until slightly dry, thereby obtaining a tobacco raw material C; the second fermentation liquid comprises red wine, whiskey, an extract, honey, and sterile water; the mass ratio of the red wine, whiskey, extract, honey, and sterile water is 10:5:3:3:10; the extract comprises red dates, licorice, cloves, and tangerine peel; the mass ratio of the red dates, licorice, cloves, and tangerine peel is 10:4:4:2;

[0024] The sealed fermentation comprises: adjusting the pressure to 1000 kg for 6 to 7 hours, then tightly filling the tobacco raw material into an oxygen-free sealed container, fermenting at 30° C. for 3 to 5 days, then adjusting the temperature to 36° C. for 2 to 4 days, then slowly raising the temperature from room temperature to 55° C. over 30 days, and then slowly lowering the temperature to room temperature over 28 days;

[0025] v) After spraying a flavoring agent onto tobacco leaf raw material C, stacking dried petals with tobacco leaf C, pressing into blocks under a pressure of 2000 kg, then vacuumizing, and fermenting in a sealed container at 30° C. for one month to obtain the product; the flavoring agent comprises: red wine, whiskey, and an extract; wherein the mass ratio of the red wine, whiskey, and the extract is 20:5:1; and the extract comprises red dates, agarwood, and nutmeg; wherein the mass ratio of the red dates, agarwood, and nutmeg is 20:4:4.

[0026] Preferably, in step S4), the mass percentage of the sprayed fragrant tincture A is 1%, the drying time is 4 hours, the temperature is 20-25° C., the mass percentage of the sprayed fragrant tincture B is 10%, and then the mixture is sealed and stored for 24 hours, and dried at low temperature to remove moisture until the moisture content is 12%-13%.

[0027] Preferably, the step S4) of adding the fragrant tincture C specifically comprises: adding the bagged fragrant tincture C, burying it deep in the tobacco raw material, sealing and storing it for 2 days, and picking out the bagged fragrant tincture C;

[0028] The mass percentage of the mixture of glycerol and propylene glycol sprayed is 1%, wherein the mass ratio of glycerol to propylene glycol is 1:2.

[0029] The present invention provides a flavored pipe tobacco, which is prepared by the preparation method described in any one of the above technical solutions.

[0030] Compared with the prior art, the present invention provides a method for preparing flavored pipe tobacco, comprising the following steps: S1) mixing pears, apples, and lemons, and squeezing juice to obtain a flavored tincture A; soaking fragrant bean pods, agarwood, sliced ​​red dates, cocoa, cooked sesame seeds, and liquorice in alcohol to obtain a flavored tincture B; mixing cinnamon, soybeans, rose petals, and mint leaves with water and fruit wine and frying them to obtain a flavored tincture C; S2) mixing flue-cured tobacco, Maryland tobacco, sun-cured red tobacco, cigar tobacco, and spice tobacco, sterilizing the mixture, mixing the mixture with red wine and honey, fermenting the mixture, fumigating the mixture with milk, and shredding the mixture to obtain a leaf group a; S3) adding raw cut tobacco and eucommia-like tobacco leaves to the leaf group a to obtain a leaf group b; S4) spraying the flavored tincture A on the leaf group b, drying the mixture in the sun, and then spraying the flavored tincture B; subsequently, adding the flavored tincture C; and finally, spraying the mixture with a mixture of glycerin and propylene glycol to obtain the product. The present invention mixes tobacco leaves in a certain proportion to form a main aroma, then uses a fast anaerobic fermentation method to achieve rapid fermentation and browning of the tobacco leaf raw material formula, reducing the irritation and foreign odor of the tobacco leaves, further enriching the aroma, and producing a unique fermentation aroma. By adjusting the combustion rate of the tobacco leaves through the blending of the formulated leaf groups and supplementing with special spices, the aroma is integrated and the smoke is softened, thereby completing the preparation of flavored pipe tobacco. DETAILED DESCRIPTION

[0031] The present invention provides a flavored pipe tobacco and a method for preparing the same. Those skilled in the art can draw upon the disclosure herein and appropriately modify the process parameters to achieve the desired results. It is particularly important to note that all similar substitutions and modifications will be readily apparent to those skilled in the art and fall within the scope of protection of the present invention. The methods and applications of the present invention have been described using preferred embodiments. It is readily apparent that those skilled in the art will be able to modify, adapt, and combine the methods and applications herein to implement and apply the technology of the present invention without departing from the content, spirit, and scope of the present invention.

[0032] It should be understood that the expression "one or more of" includes individually each of the items recited after the expression and various combinations of two or more of the recited items, unless otherwise apparent from the context and usage. The expression "and / or" in conjunction with three or more recited items should be understood to have the same meaning, unless otherwise apparent from the context.

[0033] The terms "comprising", "having" or "containing", including their grammatical synonyms, should generally be understood as open and non-restrictive, e.g., not excluding other unrecited elements or steps, unless otherwise specifically stated or understood from the context.

[0034] In this application, the term "and / or" describes the association relationship between associated objects, indicating that three relationships may exist. For example, A and / or B can mean: A exists alone, A and B exist at the same time, and B exists alone. A and B can be singular or plural.

[0035] The present invention provides a method for preparing flavored pipe tobacco, comprising the following steps:

[0036] S1) pears, apples, and lemons are mixed and juiced to obtain tincture A; fragrant bean pods, agarwood, sliced ​​red dates, cocoa, cooked sesame seeds, and licorice are soaked in alcohol to obtain tincture B; cinnamon, soybeans, rose petals, and mint leaves are mixed with water and fruit wine and stir-fried to obtain tincture C;

[0037] S2) mixing flue-cured tobacco, Maryland tobacco, sun-cured red tobacco, cigar tobacco, and oriental tobacco, sterilizing with high-temperature steam, mixing with red wine and honey, fermenting, fumigating with milk, and shredding to obtain leaf group a;

[0038] S3) adding raw cut tobacco and phytosanitary tobacco leaves to leaf group a to obtain leaf group b;

[0039] S4) spraying fragrant tincture A onto leaf group b, and after drying, spraying fragrant tincture B; subsequently adding fragrant tincture C; and finally spraying a mixture of glycerol and propylene glycol to obtain.

[0040] The preparation method of the flavored pipe tobacco provided by the present invention comprises the following steps: firstly mixing pears, apples and lemons, squeezing the juice and obtaining a flavored tincture A; wherein the pears, apples and lemons are mixed in a mass ratio of 2:4:1.

[0041] Flavor pods, agarwood, sliced ​​red dates, cocoa, cooked sesame seeds, and liquorice are soaked in alcohol to obtain a tincture B; the mass ratio of the flavor pods, agarwood, sliced ​​red dates, cocoa, cooked sesame seeds, liquorice, and alcohol is 10:2:10:1:1:2:74, wherein the concentration of the alcohol is 75%.

[0042] Cinnamon, soybeans, rose petals, mint leaves, water, and fruit wine are mixed and stir-fried to obtain a tincture C. The mass ratio of the cinnamon, soybeans, rose petals, and mint leaves is 3:1:5:1. Specifically, the mass ratio of the cinnamon, soybeans, rose petals, mint leaves, water, and fruit wine is 3:1:5:1:10:30. Stir-fry until slightly dry, seal, and store in a bag.

[0043] Flue-cured tobacco, Maryland tobacco, sun-cured tobacco, cigar tobacco, and oriental tobacco are mixed and sterilized. The mass ratio of the flue-cured tobacco, Maryland tobacco, sun-cured tobacco, cigar tobacco, and oriental tobacco is 6:2:1:0.5:0.5. The sterilization is performed by high-temperature steam sterilization at 100°C for 20 minutes.

[0044] After 20 minutes of high-temperature steam sterilization, red wine and honey are added, with the mass ratio of tobacco leaves, red wine, and honey being 1000:180:20. The leaves are sealed and fermented at 40°C for two weeks, allowing the leaves to brown and achieve a relatively uniform color. This completes the browning reaction, retaining the main aroma while also producing trace amounts of other aromas. The leaves are then fumigated with milk, using high-temperature steam from milk. The fumigation parameters are 100°C for 5 minutes. Steam fumigation utilizes the tobacco leaves' strong flavor absorption properties to absorb the milky aroma from the steam, ending the rapid fermentation phase and enriching the milky aroma with a certain amount of fruity flavor. The tobacco leaves are moisture-adjusted and then shredded, completing the preparation of leaf group a. The amount of milk added can be 1L for 1kg of tobacco leaves.

[0045] Preparation of raw cut tobacco. The preparation of raw cut tobacco of the present invention preferably includes:

[0046] a) steam sterilizing the raw cut tobacco, spraying it with alcohol, and sterilizing it again for later use; the steam sterilization time is preferably 3 minutes;

[0047] b) spraying the fermentation liquid onto sterilized raw cut tobacco, adjusting the moisture content to 20%-30%, fermenting the tobacco leaves under loose aerobic conditions at 30° C. for 2-3 days, and then pressing them into blocks. Then, aging and fermenting began under low oxygen or anaerobic conditions at 23-27° C. and 80% humidity, with ventilation (under sterile conditions) for 30 minutes every 10 days, and completing the fermentation after 3 months; the fermentation liquid comprises wine, fruit juice, red dates, cochinchinensis, liquorice, agarwood, and cinnamon bark; the mass ratios of the wine, fruit juice, red dates, cochinchinensis, liquorice, and agarwood bark being (80-120):(15-25):(8-12):(4-6):(1.5-2.5):(0.5-1.5).

[0048] In some specific embodiments, the mass ratio of the wine, fruit juice, red dates, cochinchinensis pods, liquorice, agarwood and cinnamon bark is 100:20:10:5:2:1:1.

[0049] The preparation of the Meliaceae-like tobacco leaves of the present invention comprises:

[0050] i) mixing flue-cured tobacco and burley tobacco in a ratio of 1:2, and sterilizing with high-temperature steam for 1 hour to obtain mixed tobacco leaves;

[0051] ii) soaking the mixed tobacco leaves in a first fermentation liquid, and initiating a first stage of slow fermentation at 30° C. under sealed conditions for 2-3 days, with brief ventilation every 12 hours, to obtain tobacco raw material A after fermentation; the first fermentation liquid comprises fruit wine, yellow rock sugar, yeast, malt powder, yeast nutrient solution, and sterile water; the mass ratio of the fruit wine, yellow rock sugar, yeast, malt powder, yeast nutrient solution, and sterile water is 20:1:0.1:0.5:0.5:5;

[0052] iii) subjecting raw material A to a high temperature and high pressure treatment at 120° C. and 0.1 MPa for 2-3 hours, and drying in the sun until the moisture content reaches 25%, thereby obtaining tobacco leaf raw material B;

[0053] iv) spraying the second fermentation liquid onto the raw material B, sealing and fermenting, removing the raw material B, and then performing a short inactivation and color fixation treatment in a high temperature and high pressure device for 10 to 15 minutes, and then transferring the raw material B to be air-dried at 18 to 25° C. until slightly dry, thereby obtaining a tobacco raw material C; the second fermentation liquid comprises red wine, whiskey, an extract, honey, and sterile water; the mass ratio of the red wine, whiskey, extract, honey, and sterile water is 10:5:3:3:10; the extract comprises red dates, licorice, cloves, and tangerine peel; the mass ratio of the red dates, licorice, cloves, and tangerine peel is 10:4:4:2;

[0054] The sealed fermentation comprises: adjusting the pressure to 1000 kg for 6 to 7 hours, then tightly filling the tobacco raw material into an oxygen-free sealed container, fermenting at 30° C. for 3 to 5 days, then adjusting the temperature to 36° C. for 2 to 4 days, then slowly raising the temperature from room temperature to 55° C. over 30 days, and then slowly lowering the temperature to room temperature over 28 days;

[0055] v) After spraying a flavoring agent onto tobacco leaf raw material C, the dried petals are stacked with tobacco leaf C, pressed into blocks under a pressure of 2000 kg, and then vacuum-pressed and sealed and fermented at 30° C. for one month to obtain a product; the flavoring agent comprises red wine, whiskey, and an extract; wherein the mass ratio of the red wine, whiskey, and extract is 20:5:1; and the extract comprises red dates, agarwood, and nutmeg; wherein the mass ratio of the red dates, agarwood, and nutmeg is 20:4:4.

[0056] The temperature is raised from room temperature to 55°C over a period of 30 days, specifically: 40°C for 10 days, 43°C for 6 days, 47°C for 5 days, 50°C for 4 days, 53°C for 3 days, and 55°C for 2 days;

[0057] It takes 28 days to slowly drop to room temperature, specifically: 53°C for 3 days, 50°C for 4 days, 47°C for 5 days, 43°C for 6 days, and 40°C to room temperature for 10 days.

[0058] Raw cut tobacco and tobacco leaves of the family Cibobaceae are added to leaf group a to obtain leaf group b.

[0059] According to the present invention, the mass ratio of the leaf group a, raw cut tobacco and Meliaceae-like tobacco leaves is 7:1:2.

[0060] Adding specially fermented cut tobacco and genus Tobacco to Leaf Group A not only enriches the tobacco's flavor but also adjusts the tobacco's burning rate. Depending on the tobacco's burning state, additional amounts of treated cut tobacco and genus Tobacco (in fragments) are added in a ratio of (a / fermented cut tobacco / genus Tobacco = 7 / 1 / 2) to complete the blending of Leaf Group B. (The burning rate is adjusted to faster burning of fermented cut tobacco and slower burning of fermented genus Tobacco.)

[0061] Spraying fragrant tincture A onto leaf group b, and after drying, spraying fragrant tincture B; subsequently adding fragrant tincture C; and finally spraying a mixture of glycerin and propylene glycol to obtain the leaf group b.

[0062] The preferred method specifically includes spraying 1% of Flavor Tincture A onto the blended leaf group B, allowing the leaves to air dry at low temperature for 4 hours to allow for full absorption, then spraying 10% of Flavor Tincture B onto the leaves, and sealing and storing for 24 hours. Dehumidifying and airing the mixture at low temperature until the desired moisture content is reached, then adding bagged Flavor Tincture C, burying the mixture deep within the tobacco leaves, sealing and storing for 2 days, and then removing the bagged Flavor Tincture C. Finally, spraying 1% of a mixture of glycerin and propylene glycol (to lock in the aroma and moisture of the tobacco and provide a certain amount of mist generation) with the mixture, followed by compacting and storing the mixture under a ton of pressure.

[0063] According to the present invention, the drying temperature is 25-30°C, the moisture is removed at low temperature and the moisture content is reduced to 12%-13%. The mass percentage of the mixture of glycerol and propylene glycol sprayed is 1%, wherein the mass ratio of glycerol to propylene glycol is 1:2.

[0064] The present invention provides a flavored pipe tobacco, which is prepared by the preparation method described in any one of the above technical solutions.

[0065] The present invention has already clearly described the preparation method of the above-mentioned flavored pipe tobacco, which will not be repeated here.

[0066] The beneficial effects of this technical solution are significant, mainly reflected in the following aspects:

[0067] First, through rapid anaerobic fermentation, the tobacco leaves undergo a rapid fermentation process, significantly reducing their irritation and odor, resulting in a purer tobacco flavor. This innovative technology effectively improves tobacco quality and lays a solid foundation for the production of high-quality pipe tobacco products.

[0068] Secondly, the unique fermentation aroma produced during the fermentation process imparts a distinct flavor to the tobacco, significantly enhancing the product's appeal and market competitiveness. By blending the leaf components, this technical solution can precisely adjust the tobacco leaf's burning rate, further improving the product's overall performance.

[0069] A new method for enriching milk aroma is proposed, which uses high-temperature steam to enrich the aroma (high-temperature steam is used to make tobacco leaves absorb the aroma).

[0070] Furthermore, all natural flavorings, not synthetic ones, are used, satisfying consumers' pursuit of fully ecological products. The modified effect of specially formulated flavors creates a more harmonious blend of flavors and a softer smoke, satisfying consumers' taste and aroma demands for pipe tobacco products. This technical treatment of flavor fusion and smoke softening not only enhances the sensory experience but also makes the product more competitive in the market.

[0071] In summary, the implementation of this technical solution has achieved the efficient preparation of flavored pipe tobacco, and by optimizing the fermentation process and formula, the quality, taste and competitiveness of the product have been significantly improved.

[0072] It should be understood that the order of steps or the order in which certain actions are performed are not important as long as the present invention remains operable. Additionally, two or more steps or actions may be performed simultaneously.

[0073] The use of any and all examples or exemplary language, such as "such as" or "including," herein is intended merely to better illustrate the invention and does not limit the scope of the invention unless otherwise claimed. No language in this specification should be construed as indicating any non-claimed element as essential to the practice of the invention.

[0074] In addition, the numerical ranges and parameters used to define the present invention are approximate values. The relevant numerical values ​​in the specific examples have been presented as accurately as possible. However, any numerical value inherently inevitably contains standard deviations due to individual testing methods. Therefore, unless otherwise expressly stated, all ranges, amounts, values, and percentages used in this disclosure should be understood to be modified by the word "about." As used herein, "about" generally means that the actual value is within plus or minus 10%, 5%, 1%, or 0.5% of a specified value or range.

[0075] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution. Some or all of the steps can be executed in parallel or sequentially. The execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0076] Some cases are described in the embodiments and comparative examples of the present invention, wherein the embodiments illustrate certain implementations of the present invention. However, this does not mean that the effects of the present invention can only be achieved in these cases.

[0077]

[0078]

[0079] To further illustrate the present invention, a flavored pipe tobacco and a preparation method thereof provided by the present invention are described in detail below with reference to examples.

[0080] Example 1

[0081] 1 kg of tobacco leaves mixed in a ratio of 1:2 (flue-cured tobacco: burley tobacco) are first sterilized with high-temperature steam for 1 hour. A fermentation liquid (A) is prepared, with the fermentation liquid added at a ratio of 30% of the tobacco leaves' weight, i.e., 300 g. Specifically, a mixture of fruit wine, yellow rock sugar, yeast, malt powder, yeast nutrient solution, and sterile water is prepared in a ratio of 20:1:0.1:0.5:0.5:5. The prepared tobacco leaves are then immersed in the prepared fermentation liquid A. After the leaves have fully absorbed the fermentation liquid, they are stacked in a sealed container and, under sealed conditions at 30°C, begin the first stage of slow fermentation. The fermentation takes 2-3 days, with brief ventilation every 12 hours. After fermentation, raw material A is obtained.

[0082] Raw material A is placed in the airtight pressure vessel, carry out high temperature and high pressure (120 ℃ of 0.1MPa2-3h) processing for the second time, soften and destroy tobacco leaf internal structure again, after high temperature treatment finishes, gained tobacco leaf raw material is air-dried to 25% moisture, obtain raw material B. Fermented liquid b (red wine, whiskey, vat liquor (red dates, liquorice, cloves, dried orange peel), honey, sterilized water ratio are 10:5:3:3:10) is sprayed on raw material B equably, adding gross weight is 10% of total tobacco leaf weight, namely 100g. After treating that tobacco leaf fully absorbs fermented liquid, tobacco leaf raw material is placed in a certain pressure vessel, adjusted pressure to 1000Kg left and right sides 6-7 hour, subsequently tobacco leaf raw material is tightly filled in the oxygen-free sealed container. Under 30 ℃ of conditions 3-5 days, be adjusted to 36 ℃ of fermentations subsequently 2-4 days, slowly heat up afterwards, with 30 days time temperature is raised to 55 ℃ from normal temperature, with 28 days time slowly down to normal temperature afterwards. The tobacco leaves are then removed and briefly inactivated and color-fixed in a high-temperature, high-pressure device for 10-15 minutes. The leaves are then air-dried at 18-25°C until slightly dry, yielding the typical Meliaceae-like tobacco. This leaves possess the characteristics of a clean, comfortable aftertaste, a rich, slightly spicy aroma, and a certain explosiveness. The distinctive aroma is prominent, with a noticeable browning and some compaction, resulting in a slightly spicy pungency when smoked.

[0083] Example 2

[0084] When yellow rice wine is used as the main fermentation liquid, the fermentation liquid is mainly prepared with yellow rice wine, orange juice, red dates, cinnamon pods, agarwood, and licorice in a ratio of 100:20:10:5:2:1. The mixture is sealed and soaked at room temperature for about 15 days, filtered, and then sprayed onto sterilized raw cut tobacco. The moisture content of the tobacco leaves is adjusted to about 20%-30%, and the fermentation liquid is fully absorbed by the tobacco leaves. The amount of fermentation liquid absorbed by the tobacco leaves accounts for 20% of the weight of the tobacco leaves. After the tobacco leaves are fermented at 30° C. under aerobic conditions for 2-3 days, the fermentation process of the tobacco leaves is rapidly initiated, and some organic matter is consumed and special aroma substances are produced. The leaves are then pressed into blocks under 5 tons of pressure and fermented under low or no oxygen conditions at 23-27° C. During the fermentation, ventilation is performed every 10 days (under sterile conditions) for 30 minutes. The fermentation is completed after 3 months. The raw cut tobacco is produced.

[0085] Experiment 1

[0086] Prepare Tincture A by mixing pear, apple, and lemon in a ratio of 2:4:1, juicing, filtering, and storing. Soak fragrant bean pods, agarwood, sliced ​​red dates, cocoa, cooked sesame seeds, licorice, and 75% high-proof alcohol in a ratio of 10:2:10:1:1:2:74 for one week, filtering, and storing. Prepare Tincture B by mixing cinnamon, soybeans, rose petals, mint leaves, water, and fruit wine in a ratio of 3:1:5:1:10:30, sautéing until slightly dry, bagging, and sealing.

[0087] To prepare the aromatic tinctures A, B, and C, 1 kg of flue-cured tobacco, Maryland tobacco, sun-cured red tobacco, cigar tobacco, and oriental tobacco were mixed in a ratio of (6:2:1:0.5:0.5). The mixture was sterilized with high-temperature steam at 100°C for 20 minutes. 180 g of red wine and 20 g of honey were then added and fermented in a sealed container at 40°C for 2 weeks. The tobacco leaves browned and became uniform in color, completing the browning reaction and retaining the main aroma while producing trace amounts of other aromas. Milk was then added to the leaf group and sterilized with high-temperature steam for 5 minutes, with 1 L of milk corresponding to 1 kg of tobacco leaves. This terminated the rapid fermentation of the tobacco leaves and enriched them with milky aroma and a certain amount of fruity aroma. The tobacco leaves were moisture-adjusted and then shredded, completing the preparation of leaf group A. The addition of raw cut tobacco and encyclopedia-like tobacco leaves, which had undergone the specially fermented treatment described in the above example, to leaf group A not only enriched the tobacco aroma but also adjusted the burning rate of the tobacco leaves. Based on the burning state of the tobacco leaves, a certain amount of processed raw cut tobacco and Encyclopedia tobacco leaves (in fragments) is added, with the addition ratio being (a / fermented raw cut tobacco / Encyclopedia tobacco leaves = 7 / 1 / 2). This completes the blending of leaf group b. After blending, 1% tincture A is sprayed onto the blended leaves and aired at low temperature for 4 hours to allow the leaves to fully absorb it. Subsequently, 10% tincture B is sprayed onto the leaves and sealed for 24 hours. After dehumidification and airing at low temperature to the appropriate moisture content, bagged tincture C is added and buried deep within the tobacco leaves. The leaves are sealed and stored for 2 days, and the bagged tincture C is removed. Finally, a 1% mixture of glycerin and propylene glycol (1:2) is sprayed onto the leaves, and the leaves are compacted under a ton of pressure for storage.

[0088] Experiment 2

[0089] Complete the preparation of tinctures A, B, and C, adjust the preliminary leaf group formula, select flue-cured tobacco, Maryland tobacco, and sun-cured red tobacco, and mix them in a certain ratio (6:3:1). Follow the subsequent operation of Experiment 1 to complete the preparation of Sample 2.

[0090] Experiment 3

[0091] Complete the preparation of tinctures A, B, and C, adjust the preliminary leaf group formula, select flue-cured tobacco, Maryland tobacco, sun-cured red tobacco, and cigar tobacco and mix them in a certain ratio (6:2:1:1), and then refer to Experiment 1 for the subsequent operation to complete the preparation of sample 3.

[0092] Experiment 4

[0093] The preparation of tinctures A, B, and C was completed. The preliminary preparation stage of the formula leaf group referred to Experiment 1. The preparation of the preliminary leaf group formula a was completed with reference to Experiment 1. In the leaf group blending stage, only special raw cut tobacco was added, and the addition ratio was 8.5:1.5 (leaf group a: raw cut tobacco). Subsequently, the leaf group system was enhanced with reference to Experiment 1 to complete the preparation of sample 4.

[0094] Experiment 5

[0095] The preparation of tinctures A, B, and C was completed. The preliminary preparation stage of the formula leaf group referred to experiment 1. The preparation of the preliminary leaf group formula a was completed with reference to experiment 1. In the leaf group blending stage, only the special Laecilae tobacco leaf raw materials were added, and the addition ratio was 8.5:1.5 (leaf group a: Laecilae tobacco leaf raw materials). Subsequently, the leaf group system was enhanced with reference to experiment 1 to complete the preparation of sample 5.

[0096] Experiment 6

[0097] Only the preparation of tinctures A and B was completed, and subsequent operations were carried out according to Experiment 1. No tincture C was added to complete the preparation of sample 6.

[0098] Experiment 7

[0099] Only the preparation of tincture C was completed, and subsequent operations were carried out according to Experiment 1. No tinctures A and B were added, and only the high flavor of the tobacco raw materials was used to enrich the surface aroma of the tobacco group, and finally the preparation of sample 7 was completed.

[0100] Experiment 8

[0101] The preparation of the aromatic tincture, preliminary preparation of the formulated leaf groups, and blending of the leaf groups were carried out according to Experiment 1. During the leaf group quality and flavor enhancement stage, 1% aromatic tincture A was sprayed onto the blended leaf group b and aired at low temperature for 4 hours to allow full absorption by the tobacco leaves. Subsequently, 10% aromatic tincture B was sprayed onto the blended leaf group, and the mixture was sealed and stored for 24 hours. After dehumidification and airing at low temperature until the desired moisture content was reached, the bagged aromatic tincture C was added and buried deep within the tobacco leaves. The mixture was sealed and stored for 2 days, and the bagged aromatic tincture C was removed. Sample 8 was prepared directly without the addition of glycerin or propylene glycol.

[0102] Table 1

[0103]

[0104]

[0105]

[0106] Analysis of chemical test data: The total sugar content was significantly increased after treatment, the reducing sugar content was slightly increased, and the total alkaloids were reduced; the content of polyphenol compounds was slightly increased; the content of volatile organic acids was significantly increased, and the neutral aroma substances changed significantly. This shows that after treatment with this method, the chemical composition of the tobacco leaves changed significantly, indicating that the treatment method is effective.

[0107] Table 2

[0108]

[0109]

[0110] It can be clearly seen from the above table: Comparative analysis of Experiment 1 with Experiments 2 and 3: The three groups of experiments conducted the initial leaf group optimization experiment. Compared with Experiment 2 and 3, Experiment 1 has significant changes in chemical composition, lower total nitrogen and alkaloids, higher volatile organic acid content, and a more reasonable distribution of neutral aroma substances. This group of experiments is mainly reflected in the sensory evaluation in Table 2: the smoke is softer and more delicate, the aroma is richer, the irritation is less, and the comfort and taste are better in terms of overall performance.

[0111] Comparing Experiment 1 with Experiments 4 and 5, although Experiment 4's overall chemical data, especially its conventional chemical composition, is superior to Experiment 1, it can be seen from Table 2 that the overall combustion rate of the sample in Experiment 4 is faster, which causes the pipe to heat up easily during smoking, easily produces water accumulation, and produces impurities, etc., affecting the smoking experience. The overall combustion rate of Experiment 5 is slower, which is prone to uneven combustion and flameout, thus affecting the smoking experience. Overall, the sample in Experiment 1 burns more normally, and the addition of raw cut tobacco and citric acid enriches the aroma, and the overall performance is better.

[0112] Comparing Experiment 1 with Experiment 6, Experiment 6 lacked the addition of a "scent sachet," which reduced the tobacco's absorption of volatile aromas. Consequently, no significant difference was observed in the chemical data. However, Experiment 1, due to the adsorption effect of the tobacco, exhibited a richer and more pronounced aroma, resulting in better aroma intensity and performance.

[0113] Compared with Experiment 1, Experiment 7 lacks the step of adding fragrance spray. According to Table 1, in terms of conventional chemical composition, the advantages of sugars, volatile acids and some neutral aroma components are more obvious. According to Table 2, in terms of sensory performance, the overall performance of indicators such as fragrance richness, smoke, and taste is poor, which mainly reflects the necessity of adding fragrance.

[0114] Comparison between Experiment 1 and Experiment 8. This mainly reflects whether the moisturizer is added, without involving other changes, so there is no obvious performance in the chemical composition (this chemical index was not tested). In comparison, Experiment 8 has relatively poor performance in smoke and impurity gas, which is not conducive to the preservation of the product in the later stage.

[0115] It can be clearly seen from the above table that Experiment 1 is the best overall.

[0116] Conclusion: When only flue-cured tobacco, Maryland tobacco and sun-cured tobacco were used in the initial blending of leaf groups, the aroma was slightly lacking, and cigar tobacco and spices needed to be appropriately added to enrich the aroma and enhance the satisfaction. Processed raw cut tobacco and citric acid-like tobacco were effective in adjusting the burning rate, and had the effect of enriching the aroma and regulating the smoke. The extraction and addition of natural spices had a significant effect on improving the product's olfactory aroma, smoke and comfort. At the same time, when tobacco leaves were enriched with natural spice substances through adsorption, the product's olfactory aroma was significantly enhanced, and the smoke and miscellaneous gases were slightly improved.

[0117] From the above smoking and evaluation conclusions, it is clear that after the mixed leaf group undergoes rapid fermentation, the addition of processed raw cut tobacco and stalk-like tobacco fragments adjusts the burning rate of the pipe tobacco and enriches the aroma. By spraying natural flavors and utilizing the strong adsorption properties of tobacco leaves to absorb a small amount of volatile aroma, the aroma is further enriched, the smoke state is adjusted, and the overall smoking quality is improved. Finally, a humectant is used to retain moisture and lock in the aroma. The raw tobacco samples of the mixed leaf group after rapid processing have improved in terms of olfactory aroma, room aroma, and aroma intensity during smoking. The characteristics and richness of the aroma are significantly improved, the smoke state is significantly improved, the impurities are significantly reduced, the comfort and taste are also significantly improved, and the product quality is significantly improved.

[0118] Adding a certain amount of processed raw cut tobacco and flaked tobacco (in fragments) according to the burning state of the tobacco leaves not only enriches the tobacco aroma, but also adjusts the burning rate of the tobacco leaves. (The burning rate is adjusted. The raw cut tobacco burns faster after fermentation, while the flaked tobacco burns slower after fermentation.)

[0119] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. A method for preparing flavored pipe tobacco, characterized in that: The steps include: S1) pears, apples, and lemons are mixed and juiced to obtain tincture A; cinnamon pods, agarwood, sliced ​​red dates, cocoa, cooked sesame seeds, and licorice are soaked in alcohol to obtain tincture B; cinnamon, soybeans, rose petals, and mint leaves are mixed with water and fruit wine and stir-fried to obtain tincture C; S2) mixing flue-cured tobacco, Maryland tobacco, sun-cured red tobacco, cigar tobacco, and oriental tobacco, sterilizing with high-temperature steam, mixing with red wine and honey, fermenting, fumigating with milk, and shredding to obtain leaf group a; S3) adding raw cut tobacco and phyllaceae tobacco leaves to leaf group a to obtain leaf group b; S4) Spraying fragrance tincture A onto leaf group b, and after drying, spraying fragrance tincture B; then adding fragrance tincture C; and finally spraying a mixture of glycerin and propylene glycol to obtain.

2. The preparation method according to claim 1, characterized in that Step S1) The mass ratio of the pear, apple and lemon mixture is 2:4:1; the mass ratio of the tomatillo pod, agarwood, sliced ​​red dates, cocoa, cooked sesame, liquorice and alcohol is 10:2:10:1:1:2:74; the mass ratio of the cinnamon, soybean, rose petals and mint leaves is 3:1:5:

1.

3. The preparation method according to claim 1, characterized in that In step S2), the mass ratio of the flue-cured tobacco, Maryland tobacco, sun-cured tobacco, cigar tobacco, and oriental tobacco is 6:2:1:0.5:0.5; the high-temperature steam sterilization parameters are 100° C. and the time is 20 minutes.

4. The preparation method according to claim 1, characterized in that Step S2) The fermentation is sealed and fermented at 40° C. for 2 weeks; the fumigation is performed using high-temperature steam of milk; and the fumigation parameters are 100° C. and a time of 5 minutes.

5. The preparation method according to claim 1, characterized in that Step S3) The mass ratio of the leaf group a, raw cut tobacco and Meliaceae tobacco leaves is 7:1:

2.

6. The preparation method according to claim 5, characterized in that The preparation of the raw cut tobacco comprises: a) Steam sterilize the raw cut tobacco, spray it with alcohol to sterilize it again, and set aside; b) spraying the fermentation liquid onto sterilized raw cut tobacco, adjusting the moisture content to 20%-30%, fermenting the tobacco leaves at 30°C under loose aerobic conditions for 2-3 days, pressing the leaves into blocks, and then starting aging fermentation at 23-27°C, 80% humidity, and anaerobic conditions, during which ventilation is performed for 30 minutes every 10 days under sterile conditions, and the fermentation is completed after 3 months; the fermentation liquid comprises wine, fruit juice, red dates, tomatillo pods, liquorice, and agarwood; the mass ratio of the wine, fruit juice, red dates, tomatillo pods, liquorice, and agarwood is (80-120):(15-25):(8-12):(4-6):(1.5-2.5):(0.5-1.5).

7. The preparation method according to claim 5, characterized in that The preparation of the Meliaceae-like tobacco leaf comprises: i) mixing flue-cured tobacco and burley tobacco in a ratio of 1:2, and sterilizing with high-temperature steam for 1 hour to obtain mixed tobacco leaves; ii) soaking the mixed tobacco leaves in a first fermentation liquid and initiating a first stage of slow fermentation at 30° C. under sealed conditions for 2-3 days, with brief ventilation every 12 hours. After fermentation, tobacco raw material A is obtained; the first fermentation liquid comprises fruit wine, yellow rock sugar, yeast, malt powder, yeast nutrient solution, and sterile water; the mass ratio of the fruit wine, yellow rock sugar, yeast, malt powder, yeast nutrient solution, and sterile water is 20:1:0.1:0.5:0.5:5; iii) treating tobacco leaf raw material A at 120°C and 0.1 MPa for 2-3 hours under high temperature and high pressure, and drying the raw material in the sun until the moisture content reaches 25%, thereby obtaining tobacco leaf raw material B; iv) spraying the second fermentation liquid onto tobacco leaf material B, sealing and fermenting, removing the tobacco leaf material from the fermentation liquid, and performing a short inactivation and color fixation treatment in a high-temperature and high-pressure apparatus for 10-15 minutes, followed by air-drying at 18-25°C until slightly dry, to obtain tobacco leaf material C; the second fermentation liquid comprises red wine, whiskey, an extract, honey, and sterile water; the mass ratio of the red wine, whiskey, extract, honey, and sterile water being 10:5:3:3:10; the extract comprising red dates, licorice, cloves, and tangerine peel; the mass ratio of the red dates, licorice, cloves, and tangerine peel being 10:4:4:2; The sealed fermentation comprises: then tightly filling the tobacco raw material into an oxygen-free sealed container, fermenting at 30°C for 3-5 days, then adjusting the temperature to 36°C for 2-4 days, then slowly raising the temperature from room temperature to 55°C over 30 days, and then slowly lowering the temperature to room temperature over 28 days; v) After spraying a flavoring agent onto tobacco leaf raw material C, stacking dried petals with tobacco leaf raw material C, pressing into blocks, and then vacuumizing and airtightly fermenting at 30° C. for one month to obtain the product; the flavoring agent comprises: red wine, whiskey, and an extract; wherein the mass ratio of the red wine, whiskey, and the extract is 20:5:1; and the extract comprises red dates, agarwood, and nutmeg; wherein the mass ratio of the red dates, agarwood, and nutmeg is 20:4:

4.

8. The preparation method according to claim 1, characterized in that Step S4) The mass percentage of the sprayed fragrant tincture A on the leaf group b is 1%; the drying time is 4 hours at a temperature of 20-25° C.; the mass percentage of the sprayed fragrant tincture B on the leaf group b is 10%; the leaves are then sealed and stored for 24 hours, and dried at low temperature to remove moisture until the moisture content is 12%-13%.

9. The preparation method according to claim 1, characterized in that Step S4) adding the fragrant tincture C specifically comprises: adding the bagged fragrant tincture C, burying it deep in the tobacco raw material, sealing and storing it for 2 days, and picking out the bagged fragrant tincture C; The mass percentage of the mixture of glycerol and propylene glycol sprayed on leaf group b was 1%, wherein the mass ratio of glycerol to propylene glycol was 1:

2.

10. A flavored pipe tobacco, characterized in that: The method is prepared according to any one of claims 1 to 9.

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