Directional fermentation method for manifesting fragrance of cigar tobacco leaves

Abstract

The invention discloses a directional fermentation method for manifesting fragrance of cigar tobacco leaves, and belongs to the technical field of cigar processing. The directional fermentation method comprises the step of spraying an amino acid solution to the cigar tobacco leaves for fermentation. Experiments prove that the sensory quality of the cigar tobacco leaves treated by the directional fermentation method provided by the invention is obviously improved. Meanwhile, the sweet feeling and the mellow feeling are obviously improved, the irritation, the offensive odor and the protein odor are greatly reduced, and the combustibility is improved. Meanwhile, chemical components in the tobacco leaves are more coordinated, the content of neutral aroma substances is increased, and the main effects are that the potassium-chlorine ratio is obviously increased, the nicotine content is reduced, and the contents of carotenoid degradation products and neophytadiene are obviously increased.

Description

Technical Field

[0001] The present invention relates to the technical field of cigar processing, and particularly to a directional fermentation method for highlighting the floral fragrance of cigar tobacco leaves. Background Art

[0002] A cigar is made by rolling the whole leaf of natural cigar tobacco leaves, including three parts: the wrapper leaf, the binder leaf, and the filler leaf. Among them, the filler leaf is the key part that determines the aroma quality of a cigar. However, the raw material of the cigar filler leaf has problems such as insufficient aroma and strong off-flavors. In actual production, fermentation is an important technical measure to improve the quality of cigar tobacco leaves. Usually, the artificial fermentation method is adopted to further metabolize and transform the substances contained in the tobacco leaves to achieve the effects of reducing off-flavors and increasing flavors. However, due to the limitations of cigar tobacco leaves, the traditional fermentation method of cigar tobacco leaves has limited effect on improving its quality, and the industrial usability of the tobacco leaves is not high.

[0003] Amino acids are important substances involved in the formation of the aroma of tobacco leaves. At present, there are few existing technologies that combine amino acids with the fermentation of cigar tobacco leaves for research. Patent CN105029684A discloses the use of a compound amino acid preparation solution for reducing bitterness and improving the quality of cigars. This technology uses a variety of amino acids to prepare an amino acid aqueous solution in proportion. The preparation steps of the aqueous solution are cumbersome, the operation in production is difficult, the efficiency is low, and the aroma style of the treated tobacco leaves is not highlighted, making it difficult to meet the needs of raw materials with characteristic aroma styles in today's industrial formulations and the demands of consumers. Patent CN118285549A improves the aroma quality by adding two types of media, amino acids and reducing sugars, and the added raw materials are more. Therefore, providing a more convenient method for enhancing the aroma and quality of cigar tobacco leaves is an urgent technical problem in this field. Summary of the Invention

[0004] The purpose of the present invention is to provide a directional fermentation method for highlighting the floral fragrance of cigar tobacco leaves to solve the problems existing in the above-mentioned prior art. Through experimental verification, the sensory quality of cigar tobacco leaves treated by the directional fermentation method provided by the present invention has been significantly improved. The floral fragrance of cigar tobacco leaves is highlighted, and at the same time, the sweet and mellow feelings are significantly improved, while the irritation, off-flavors, and protein smell are greatly reduced, and the combustibility is improved.

[0005] To achieve the above purpose, the present invention provides the following solution:

[0006] The present invention provides a directional fermentation method for highlighting the floral fragrance of cigar tobacco leaves, including the step of spraying an amino acid solution on the cigar tobacco leaves for fermentation.

[0007] Optionally, it specifically includes the following steps:

[0008] Take cigar tobacco leaves with a moisture content of 22-25%, spray an amino acid solution with a concentration of 1 g / L on the cigar tobacco leaves, and carry out fermentation.

[0009] Optionally, before fermentation, the method further includes a step of rehydrating the mixture to a moisture content of 25±1%.

[0010] Optionally, the fermentation temperature is 40° C., the humidity is 80%, and the fermentation time is 15 days.

[0011] Optionally, the amino acid solution is used in an amount of 500 mL per kilogram of cigar tobacco leaves.

[0012] Optionally, the amino acid comprises ornithine, proline or glutamate.

[0013] Preferably, the amino acid is proline.

[0014] The invention also provides a cigar tobacco leaf obtained by fermentation using the directional fermentation method.

[0015] The invention also provides a tobacco product, which is prepared by taking the cigar tobacco leaves as raw materials.

[0016] The present invention discloses the following technical effects:

[0017] Experimental verification shows that the sensory quality of cigar tobacco treated by the directional fermentation method provided by the present invention is significantly improved, highlighting the floral aroma of cigar tobacco, while the sweetness and mellowness are significantly improved, the irritation, impurities and protein smell are greatly reduced, and the combustibility is improved.

[0018] In addition, the chemical composition of the fermented cigar tobacco leaves sprayed with amino acids is more coordinated than that of the control group, and the content of neutral aroma substances is increased, which is mainly manifested in a significant increase in the potassium-chlorine ratio, a decrease in nicotine content, and a significant increase in the content of carotenoid degradation products and neophytadiene. Compared with the composite amino acid aqueous solution in CN105029684A, the amino acid aqueous solution in the present invention is simple to prepare, and the cigar after fermentation has a significant effect of showing the fireworks style; compared with the method of exogenously adding two types of media, amino acids and reducing sugars in CN118285549A, the present invention only needs to add a single amino acid (and at a lower concentration) to achieve the flavor and quality improvement of cigar tobacco leaves in a shorter time, which is simpler and more economical. The present invention has higher economic practicality and industrial availability. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0020] Figure 1For the tobacco leaf fragrance conditions of Examples 1-3 and Comparative Example. Detailed implementation manners

[0021] Now, various exemplary implementation manners of the present invention will be described in detail. This detailed description should not be considered as a limitation of the present invention, but should be understood as a more detailed description of certain aspects, characteristics and implementation schemes of the present invention.

[0022] It should be understood that the terms described in the present invention are only for describing specific implementation manners and are not used to limit the present invention. Additionally, for the numerical ranges in the present invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Any intermediate value within any stated value or stated range, as well as each smaller range between any other stated value or intermediate value within the stated range, is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded from the range.

[0023] Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the present invention pertains. Although the present invention only describes preferred methods and materials, any methods and materials similar or equivalent to those described herein can also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials related to the documents. In case of conflict with any incorporated document, the content of this specification shall prevail.

[0024] Without departing from the scope or spirit of the present invention, various improvements and changes can be made to the specific implementation manners of the specification of the present invention, which are obvious to those skilled in the art. Other implementation manners obtained from the specification of the present invention are obvious to those skilled in the art. The specification and examples of the present invention are only exemplary.

[0025] Regarding the terms "comprising", "including", "having", "containing", etc. used herein, they are all open-ended terms, meaning including but not limited to.

[0026] Example 1 A directional fermentation method for highlighting the floral fragrance of cigar tobacco leaves

[0027] Select 0.5 kg of cured cigar tobacco leaves, evenly moisten them with distilled water, place them in a constant temperature and humidity box (temperature 25 °C, humidity 80%) for 24 h, and balance the moisture until the moisture content of the tobacco leaves is 22% to obtain cigar tobacco leaves.

[0028] Weigh 0.5 g of ornithine (Fujian Feijing Biotechnology Co., Ltd.), add 500 mL of distilled water, and mix well to prepare an amino acid aqueous solution with a concentration of 1 g / L.

[0029] Then, the aqueous amino acid solution was evenly sprayed on the cigar tobacco leaves (sprayed at a dosage of 500 mL of amino acid solution per kilogram of tobacco leaves), evenly conditioned until the moisture content reached 25 ± 1%, and then placed in a constant temperature and humidity chamber for fermentation for 15 days; the temperature of the constant temperature and humidity chamber was 40 °C and the humidity was 80%.

[0030] For the fermented tobacco leaves, a part was rolled into single-leaf cigars with a length of 110 mm and a circumference of 45 mm for sensory evaluation; another part was dried at 40 °C, ground through a 60-mesh sieve, and used for the determination of conventional chemical components and neutral aroma substances.

[0031] Result Test and Analysis

[0032] 1. Sensory Quality Evaluation: After the fermentation of the tobacco leaves, three cigars with a length of 110 mm and a circumference of 45 mm were rolled by the same person for each treatment. Six sensory evaluation panelists with qualification from the National Tobacco Cultivation Physiology and Biochemistry Research Base compared and evaluated the four cigars. Referring to the sensory evaluation form of the Great Wall Cigar Factory, experts from the National Tobacco Cultivation Physiology and Biochemistry Research Base of Henan Agricultural University formulated a specific scoring standard. The specific evaluation criteria are shown in Table 1 below.

[0033] Table 1 Scoring Scale

[0034]

[0035]

[0036] 2. Chemical Components

[0037] For the determination of chemical components, the continuous flow analysis method was used to determine the conventional chemical component indexes such as total sugar, alkaloid, reducing sugar, potassium, and chlorine in the cigar tobacco leaf samples. (Wang Ronghao et al., 2022).

[0038] 3. Neutral Aroma Substances

[0039] The GC-MS method was used to determine the composition of aroma components in the cigar tobacco leaves, and the internal standard method was used for quantification. (Yu Hang, 2021).

[0040] The sensory quality, chemical components, and neutral aroma substances of the treated cigar tobacco leaves are shown in Figure 1 , Table 2, Table 3, and Table 4 respectively.

[0041] Example 2 A Directed Fermentation Method to Highlight the Floral Aroma of Cigar Tobacco Leaves

[0042] Select 0.5 kg of conditioned cigar tobacco leaves, evenly condition them with distilled water, place them in a constant temperature and humidity chamber (temperature 25 °C, humidity 80%) for 24 h, and balance the moisture to a tobacco leaf moisture content of 24% to obtain cigar tobacco leaves.

[0043] Weigh 0.5 g of proline (Fujian Feijing Biotechnology Co., Ltd.), add 500 mL of distilled water, and mix well to prepare an amino acid aqueous solution with a concentration of 1 g / L.

[0044] Then, evenly spray the amino acid aqueous solution on the cigar tobacco leaves (spraying at a dosage of 500 mL of amino acid solution per kilogram of tobacco leaves). After evenly moistening until the moisture content reaches 25 ± 1%, place it in a constant temperature and humidity chamber for fermentation for 15 days; the temperature of the constant temperature and humidity chamber is 40 °C and the humidity is 80%.

[0045] For the fermented tobacco leaves, part of them are rolled into single-flavor cigars with a length of 110 mm and a circumference of 45 mm for sensory evaluation; the other part is dried at 40 °C, ground through a 60-mesh sieve, and used for the determination of conventional chemical components and neutral aroma substances.

[0046] The sensory quality, chemical components, and neutral aroma substances of the treated cigar tobacco leaves are shown in Figure 1 Table 1, Table 2, Table 3, and Table 4 respectively.

[0047] Example 3 A directional fermentation method for highlighting the floral fragrance of cigar tobacco leaves

[0048] Select 0.5 kg of conditioned cigar tobacco leaves, evenly moisten them with distilled water, and place them in a constant temperature and humidity chamber (temperature 25 °C, humidity 80%) for 24 h to balance the moisture content to 25% of the tobacco leaves, obtaining cigar tobacco leaves.

[0049] Weigh 0.5 g of glutamic acid (Fujian Feijing Biotechnology Co., Ltd.), add 500 mL of distilled water, and mix well to prepare an amino acid aqueous solution with a concentration of 1 g / L.

[0050] Then, evenly spray the amino acid aqueous solution on the cigar tobacco leaves (spraying at a dosage of 500 mL of amino acid solution per kilogram of tobacco leaves). After evenly moistening until the moisture content reaches 25 ± 1%, place it in a constant temperature and humidity chamber for fermentation for 15 days; the temperature of the constant temperature and humidity chamber is 40 °C and the humidity is 80%.

[0051] For the fermented tobacco leaves, part of them are rolled into single-flavor cigars with a length of 110 mm and a circumference of 47 mm for sensory evaluation; the other part is dried at 40 °C, ground through a 60-mesh sieve, and used for the determination of conventional chemical components and neutral aroma substances.

[0052] The sensory quality, chemical components, and neutral aroma substances of the treated cigar tobacco leaves are shown in Figure 1 Table 1, Table 2, Table 3, and Table 4 respectively.

[0053] Comparative example

[0054] Select 0.5 kg of the modulated cigar tobacco leaves, evenly moisten them with distilled water, place them in a constant temperature and humidity box (temperature 25°C, humidity 80%) for 24 h, and balance the moisture content to 24% of the tobacco leaves to obtain cigar tobacco leaves.

[0055] Weigh 500 mL of distilled water, evenly spray the distilled water on the cigar tobacco leaves (the same dosage as in Example 1), evenly moisten them until the moisture content is 25±1%, and then put them into a constant temperature and humidity box for fermentation. The fermentation duration is 15 d; the temperature of the constant temperature and humidity box is 40°C, and the humidity is 80%.

[0056] For the fermented tobacco leaves, roll a part of them into single-leaf cigars with a length of 110 mm and a circumference of 47 mm for sensory evaluation; dry the other part at 40°C, grind it through a 60-mesh sieve, and use it for the determination of conventional chemical components and neutral aroma components.

[0057] The sensory quality, chemical components, and neutral aroma components of the treated cigar tobacco leaves are shown in Figure 1 , Table 2, Table 3, and Table 4 respectively.

[0058] Results

[0059] The sensory evaluation results of the cigar tobacco leaves treated in Examples 1-3 and the control group are shown in Table 2. The results show that under the same conditions, the overall sensory quality of the cigar tobacco after spraying amino acids and fermentation has been improved. Among them, for the treatment with proline (Example 2), the quality and quantity of the aroma have increased significantly, the miscellaneous odors have been greatly reduced, and the irritation has decreased.

[0060] After adding amino acids for fermentation, the changes in the chemical components of the cigar tobacco leaves (Table 3) are mainly reflected in nicotine and the potassium-chlorine ratio. The nicotine content in each treatment group has decreased. The ornithine, proline, and glutamic acid have decreased by 5%, 17.6%, and 4.3% respectively compared with the control group. At the same time, the potassium-chlorine ratio in each treatment group has increased. The ornithine, proline, and glutamic acid have increased by 24.8%, 25.5%, and 10.9% respectively compared with the control group. Overall, the irritation of the cigar in the proline treatment group has been significantly reduced, and the combustibility has been improved.

[0061] From the content of neutral aroma components in four types of cigar tobacco leaves (Table 4), it can be seen that the total amount of neutral aroma components in the cigar tobacco leaves treated in Examples 1-3 increased significantly compared with the control group. The total amount of aroma substances in the cigar tobacco leaves fermented with proline was the highest, increasing by 14.35% compared with the control group. Among the cigar tobacco leaves fermented with amino acids in each group, the content of neophytadiene, a substance that reduces irritation, the content of alcohols, which are fruity substances, and the content of floral substances such as β-damascenone, β-dihydrodamascenone, and solanone increased significantly compared with the control group. Among them, the proline group showed the best performance. The conversion products of phenylalanine, the products of browning reaction, the degradation products of cembranoid-like substances, the degradation products of carotenoids, and the degradation products of chlorophyll increased by 23.02%, 14.40%, 33.01%, 31.58%, and 10.38% respectively compared with the control group.

[0062] Table 2 Sensory evaluation results of cigar tobacco leaves

[0063]

[0064] Table 3 Results of chemical components of cigar tobacco leaves

[0065]

[0066] Note: Different superscript letters indicate significant differences.

[0067] Table 4 Content of neutral aroma components in cigar tobacco leaves

[0068]

[0069]

[0070]

[0071] Based on the above experimental results, by spraying the cigar with an amino acid aqueous solution with a concentration of 1 g / L, the sensory quality of the tobacco leaves can be significantly improved, highlighting the floral aroma of the cigar tobacco leaves. At the same time, the sweet and mellow feelings are significantly enhanced, while the irritation, off-flavors, and protein smell are greatly reduced, and the combustibility is improved. At the same time, the chemical components in the tobacco leaves become more coordinated, and the content of neutral aroma components increases. The main manifestations are that the potassium-chlorine ratio increases significantly, the nicotine content decreases slightly, and the degradation products of carotenoids and the content of neophytadiene increase significantly.

[0072] The above-described embodiments are only descriptions of the preferred embodiments of the present invention, and do not limit the scope of the present invention. Without departing from the design spirit of the present invention, various deformations and improvements made by those of ordinary skill in the art to the technical solutions of the present invention shall fall within the protection scope determined by the claims of the present invention.

Claims

1. A directional fermentation method for highlighting the floral fragrance of cigar tobacco leaves, characterized in that, It includes the step of spraying an amino acid solution on cigar tobacco leaves for fermentation.

2. The directed fermentation method according to claim 1, wherein Specifically, it includes the following steps: Take cigar tobacco leaves with a moisture content of 22-25%, spray an amino acid solution with a concentration of 1 g / L on the cigar tobacco leaves, and carry out fermentation.

3. The directed fermentation method according to claim 2, wherein, Before the fermentation, it also includes the step of rewetting to a moisture content of 25±1%.

4. The directed fermentation method according to claim 2, wherein, The temperature of the fermentation is 40°C, the humidity is 80%, and the time is 15 days.

5. The directed fermentation method according to claim 1, characterized in that, The dosage of the amino acid solution is 500 mL of the amino acid solution sprayed per kilogram of cigar tobacco leaves.

6. The directed fermentation method according to claim 1, wherein The amino acid includes ornithine, proline or glutamic acid.

7. The directed fermentation method according to claim 6, wherein The amino acid is proline.

8. A cigar tobacco leaf, characterized in that, It is obtained by the directed fermentation method described in claim 1 or 2.

9. A tobacco product, characterized in that, It is prepared from the cigar tobacco leaves described in claim 8 as the raw material.

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