A method of fermenting a cigar

Abstract

The present application relates to the field of tobacco processing technology, and particularly relates to a method for fermenting cigar tobacco. The method comprises the following steps: humidifying the cigar tobacco to a water content of not less than 35%; fermenting the humidified cigar tobacco under conditions of a temperature of 50 DEG C or higher and a humidity of 80% or higher; and fermenting for 20-25 days. The present application effectively retains the sugar content in the tobacco, reduces the protein content, effectively improves the irritancy and strength of the tobacco, reduces the bitterness and reduces the offensive odor. The high humidity environment is conducive to the improvement of the neutral aroma substances. The fermented cigar tobacco is uniform in color, and the combustion of the tobacco is improved, and the economic benefit is also improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of tobacco processing technology, in particular to a method for fermenting cigar tobacco. BACKGROUND

[0002] Cigar tobacco is a kind of cigarette product, and its origin can be traced back to 1492. After being picked and modulated, cigar tobacco will be fermented in a fermentation room. Through appropriate temperature, humidity and time, etc., the tobacco leaf completes a series of physical and chemical changes, so that the sugar, protein and other macromolecular substances in the tobacco leaf are further degraded to produce organic acid, volatile carbonyl compound and other aroma precursor substances, thereby reducing the pungent odor and irritation of the tobacco leaf, improving the burning property of the tobacco leaf, the fineness of the smoke, and obtaining a tobacco leaf quality with good aroma and flavor. Among them, the temperature mainly affects the content of carotenoid degradation products and aromatic amino acid degradation products, and the humidity has a greater contribution to the total amount of neutral aroma components, solanone, neophytadiene and brown reaction products. Temperature mainly affects the strength of smoke, humidity mainly affects the sensory quality of tobacco leaf, and the interaction of the two has little effect on various indicators. Properly increasing the fermentation temperature and increasing the relative humidity of the environment can effectively promote the degradation and conversion of sugar and alkaline substances in tobacco leaf, and improve the sensory quality of tobacco leaf.

[0003] At present, in the fermentation process of cigar tobacco without adding exogenous substances, the fermentation temperature does not exceed 50℃, and the humidity does not exceed 80%. For example, the patent document with publication number CN1757332A discloses a processing technology for cigar tobacco raw materials, which is a moisture recovery of tobacco leaf. The high-temperature and high-humidity fermentation is carried out under the conditions of temperature 35-50℃ and relative humidity 65-80%, and the fermentation time is 7-15 days. Temperature and moisture are the key factors affecting various biochemical reactions inside the tobacco leaf during fermentation. Under such temperature and humidity conditions, the content of nitrogen compounds in the fermentation product is still relatively high, which affects the smoking experience of the tobacco leaf.

[0004] Some added exogenous substances to reduce the nitrogen compounds in the fermentation process of cigar tobacco, based on the need for exogenous substances to play a role, the fermentation temperature and humidity may increase or decrease, such as the patent number CN105029683A disclosed a method for preparing cigar tobacco by using composite starter fermentation, the method first puts the moisture treated tobacco stem end in the composite starter solution for 10-30min, then sprays the composite starter solution on the tobacco according to the weight ratio of 1:5-15, gets the tobacco containing composite starter, stands to balance the moisture in the tobacco, then puts the tobacco with moisture content of 25±1% in the conditions of temperature of 47-53℃ and humidity of 65-75% for fermentation of 10-60 days; gets the cigar tobacco. It uses composite starter to assist fermentation in the artificial fermentation stage, enriches the aroma of tobacco raw materials, reduces the bitterness, irritation and miscellaneous gas of tobacco, and improves the quality and use value of tobacco. These added sugars, amino acids and other substances are easy to become a breeding ground for mold, causing moldy cigar tobacco. SUMMARY

[0005] The present application solves the above problems, and provides a cigar fermentation method capable of reducing the content of nitrogen compounds and preventing mold.

[0006] The technical solution of the present application is to provide a cigar fermentation method, comprising the following steps:

[0007] (1) moisture content of cigar tobacco is not less than 35%;

[0008] (2) the moisture treated cigar tobacco is placed in the conditions of temperature above 50℃ and humidity above 80% for fermentation; the fermentation time is 20-25 days.

[0009] Generally, the moisture balance of cigar tobacco is also needed after fermentation. As a preferred embodiment of the present application, the moisture content of cigar tobacco is balanced to 19%-21% after fermentation.

[0010] The inventors found that temperature and moisture are the key factors affecting the biochemical reactions in tobacco during fermentation. In the prior art, the moisture content after moisture treatment is generally about 25%, the fermentation temperature is about 40℃, and the humidity is about 70%. Compared with the prior art, the present application proposes a fermentation condition of high temperature and high humidity throughout the process. Through high temperature and high humidity fermentation, the sugar content in tobacco is effectively retained, the protein compounds are reduced, the irritation and strength of tobacco are effectively improved, the bitterness is reduced, the miscellaneous gas is reduced, and the neutral aroma substances are improved in high humidity environment. The color of cigar tobacco is more uniform, the burning property of tobacco is improved, and the economic benefit is also improved. Moreover, there is no addition of exogenous sugars, amino acids and other substances, which reduces the risk of mold during fermentation.

[0011] The inventor speculates that the reason for reducing the proteinaceous compounds can be that: firstly, before fermentation, the moisture content of the cigar leaf is increased to not less than 35% by conditioning, which not only makes the leaf expand and loosen in macroscopic view, but also makes the calcium ions in the leaf more easily dissociate in microscopic view. Then in the fermentation process above 50℃ and above 80% humidity, the amino acids produced during fermentation can easily chelate with the calcium ions dissociated under high humidity at above 50℃ to precipitate the amino acids, so that the nitrogen compounds in the leaf are reduced. At the same time, high temperature itself can also accelerate the loss of volatile plant alkaloids or volatile ammonia in total nitrogen in the leaf into the air. In addition, during fermentation, the amino acids in the leaf will react with the sugar substances to produce Maillard reaction, and the calcium ions can inhibit the occurrence of Maillard reaction, while the high humidity environment makes the concentration of the reaction substrate very low, so that the Maillard reaction is difficult to occur. The reduction of amino acids, the inhibition of calcium ions, and the high humidity environment can all reduce the consumption of sugar substances, so that the sugar substances in the leaf are preserved.

[0012] Notably, in the fermentation process of the prior art, Maillard reaction products are an important source of tobacco aroma substances, but Maillard reaction products are mostly brown nitrogen-containing pigments, flavor substances such as pyrazine and imidazole ring, and cannot effectively reduce the nitrogen-containing compounds in the leaf. The present application takes a different approach by adjusting the fermentation reaction process in a high-temperature and high-humidity environment, focusing on reducing the nitrogen-containing compounds in the leaf, and effectively improving the irritation and strength of the leaf.

[0013] Although the present application requires a high-temperature and high-humidity fermentation environment, the fermentation temperature and humidity cannot be too high, otherwise the chelation effect will be affected; at the same time, although the present application inhibits Maillard reaction, it is not completely unnecessary. Therefore, as a preferred embodiment of the present application, the fermentation temperature is not higher than 65℃, and the humidity is not higher than 88%.

[0014] In order to reduce the floor space during fermentation of cigar leaf, the cigar leaf is usually stacked into a fermentation pile for fermentation. During the fermentation process, although the environmental temperature is controlled within the set range, the temperature at the center of the fermentation pile can be too high. Therefore, as a preferred embodiment of the present application, the cigar leaf after conditioning is stacked into a fermentation pile with a width of 1.8m-2.2m and a height of 0.8m-1.2m for fermentation. During the fermentation process, when the temperature at the center of the fermentation pile reaches 60℃-65℃, the fermentation pile is turned over. The turning over process specifically includes: turning the upper layer of the fermentation pile to the lower layer, and turning the outer layer to the inner layer.

[0015] In order to strengthen the chelation of the amino acid and the calcium ion, as a preferred embodiment of the present application, in the step (1), the moisture is added by saturated steam with a pressure of 1.6-1.8 MPa. The calcium content in the plant is 0.1-0.5%, most of which exists in the cell wall and is combined with pectic acid in the cell wall to form calcium pectate. The saturated steam with a pressure of 1.6-1.8 MPa has a temperature of about 200°C, which can effectively promote the decomposition of the calcium pectate and the release of the calcium ion.

[0016] As a further preferred embodiment of the present application, in the step (2), when the temperature of the fermentation pile core reaches 60-65°C, the fermentation pile is subjected to ultrasonic treatment for 3-8 min, and then is subjected to the pile turning treatment. The short-time ultrasonic radiation can improve the microbial activity and promote the fermentation. Meanwhile, when the ultrasonic frequency reaches or approaches the vibration frequency of the molecule, the amino acid molecule radical and the calcium ion can be rapidly chelated. As a preferred embodiment of the present application, the sound energy density is 2-5 W / mL in the ultrasonic treatment, which can easily generate the stable cavitation and promote the biological mass transfer.

[0017] In addition, since the content of the calcium ion in the tobacco leaf is limited, the tobacco leaf can be sprayed with an external calcium source. As a preferred embodiment of the present application, the calcium source is sprayed on the tobacco leaf during the fermentation. The calcium source can be calcium chloride, calcium hydroxide, etc. In the present application, the humidity environment of more than 80% needs to be maintained by continuously spraying the water mist. As a preferred embodiment of the present application, the calcium source and the water are mixed to form a mixture, which is sprayed on the tobacco leaf. Since part of the calcium source is insoluble in water, the amount of the calcium source is calculated by the mass of the calcium element. As a preferred embodiment of the present application, the mass ratio of the calcium element to the water in the mixture is 0.05-0.1%.

[0018] As a preferred embodiment of the present application, the calcium source is calcium peroxide. The calcium peroxide has the sterilization and disinfection effect and has a good inhibiting effect on the mold problem that may occur in the high-temperature and high-humidity environment of the tobacco leaf. Meanwhile, the calcium peroxide can slowly deliquesce to obtain calcium hydroxide and oxygen in the high-humidity environment of the present application. The calcium peroxide not only increases the content of the calcium ion, but also promotes the oxidation reaction and the enzyme reaction in the fermentation by the oxygen, promotes the decomposition and transformation of the organic substances contained in the tobacco leaf, and provides an alkaline environment for the tobacco leaf to improve the chelation rate of the amino acid and the calcium ion.

[0019] The present application has the following beneficial effects:

[0020] The present application can effectively retain the sugar content in the tobacco leaf and reduce the protein content by the high-temperature and high-humidity fermentation, thereby effectively improving the irritability and the strength of the tobacco leaf, reducing the bitterness, and reducing the odor. BRIEF DESCRIPTION OF DRAWINGS

[0021] Figure 1is a graph showing the change in sugar components of the cigar leaf sample of Example 1 before and after fermentation;

[0022] Figure 2 is a graph showing the change in nitrogen-containing compound components of the cigar leaf sample of Example 1 before and after fermentation;

[0023] Figure 3 is a graph showing the change in sugar components of the cigar leaf sample of Comparative Example 1 before and after fermentation;

[0024] Figure 4 is a graph showing the change in nitrogen-containing compound components of the cigar leaf sample of Comparative Example 1 before and after fermentation;

[0025] Figure 5 A is a graph showing the content of aroma components of the cigar leaf samples of Example 1 and Comparative Example 1 after fermentation; Figure 5 B is a graph showing the content of neophytadiene, solanone, and phytol of the cigar leaf samples of Example 1 and Comparative Example 1 after fermentation. DETAILED DESCRIPTION

[0026] The following is a detailed description of the application, with reference to the drawings, to further describe the technical solutions of the application, but the application is not limited to these examples.

[0027] Example 1

[0028] A method for fermenting a cigar, comprising the following steps:

[0029] A sample is taken from the cigar leaves to be fermented and divided into two parts. One part of the sample is dried at 45°C, crushed, passed through a 0.425 mm aperture sieve, and then the total sugar, reducing sugar, alkaloid, and total nitrogen content are determined by flow analysis. The other part of the sample is made into a single cigar and sensory quality evaluation is performed by an expert panel.

[0030] (1) The remaining cigar leaves to be fermented are sent to a conditioning machine, the steam pressure of the steam and water nozzles is controlled at 0.3 MPa, the air return temperature is 70°C, and the barrel rotation speed is 13 r / min. The moisture content is adjusted to 35% and the sample is ready for use.

[0031] (2) A fermentation room is prepared, which is equipped with atomizing nozzles and a temperature control device. The temperature in the fermentation room is controlled to be 50.1°C by the temperature control device. Water is used as the water source, and the humidity in the fermentation room is increased to 80.1% by the atomizing nozzles, and the water mist is continuously sprayed to maintain the humidity in the fermentation room above 80%. Then the cigar leaves are sent into the fermentation room and stacked into a fermentation pile with a width of 2 m and a height of 1 m. Thermometers are inserted into the fermentation pile to detect the temperature of the pile core. When the temperature of the pile core reaches 65°C, the pile is turned over, specifically, the upper layer is turned to the lower layer and the outer layer is turned to the inner layer. The fermentation is carried out for a total of 22 days.

[0032] (3) After fermentation, balance the moisture content of the cigar tobacco leaves to 20%.

[0033] Component analysis: After fermentation, samples were taken from the fermented cigar tobacco leaves, dried and pulverized at 45°C, and passed through a 0.425 mm sieve. The total sugar, reducing sugar, alkaloids and total nitrogen content were determined by flow analysis. The aroma components were determined by gas chromatography-mass spectrometry (GC-MS).

[0034] The graph shows the changes in sugar content of cigar tobacco leaf samples before and after fermentation. Figure 1 As shown in the figure, the changes in nitrogenous compound composition of cigar tobacco leaf samples before and after fermentation are as follows: Figure 2 As shown in the figure, it can be seen that the high temperature and high humidity fermentation process of this scheme significantly increases the total sugar and reducing sugar content of cigar tobacco leaves, while significantly decreasing the total nitrogen and alkaloid content.

[0035] Smoking test: Take samples of fermented cigar tobacco leaves again, make single-material tobacco, and organize experts to conduct sensory quality evaluation.

[0036] The sensory evaluation of cigar tobacco samples before and after high-temperature and high-humidity fermentation is shown in Table 1 below.

[0037] Table 1.

[0038]

[0039] It can be seen that the high-temperature and high-humidity fermentation process of this scheme improves the total amount and richness of aroma in cigar tobacco leaves, reduces their harshness, and significantly enhances their cleanliness.

[0040] Example 2

[0041] This embodiment is basically the same as Embodiment 1, except that:

[0042] In step (2), when the temperature of the fermentation pile core reaches 65°C, no turning process is performed.

[0043] Example 3

[0044] This embodiment is basically the same as Embodiment 1, except that:

[0045] In step (1), the cigar tobacco leaves to be fermented are sent into the rehumidifier, the steam pressure of the steam and water nozzles is controlled at 1.7MPa, the return air temperature is 150℃, the cylinder speed is 13r / min, and the moisture content is 35% before use.

[0046] Example 4

[0047] This embodiment is basically the same as Embodiment 1, except that:

[0048] In step (2), the fermentation room is provided with atomizing nozzles, temperature control devices and ultrasonic wave generating devices. When the fermentation pile core temperature reaches 65℃, the ultrasonic wave generating devices are turned on, the sound energy density is controlled to be 0.5 W / mL, and the treatment is performed for 5 min; then the pile turning treatment is performed, and the specific implementation is to turn the upper layer of the tobacco pile to the lower layer and the outer layer to the inner layer. The fermentation is performed for 22 days in total.

[0049] Example 5

[0050] This example is basically the same as Example 1, and the only difference is that:

[0051] In step (2), the fermentation room is provided with atomizing nozzles, temperature control devices and ultrasonic wave generating devices. When the fermentation pile core temperature reaches 65℃, the ultrasonic wave generating devices are turned on, the sound energy density is controlled to be 3 W / mL, and the treatment is performed for 5 min; then the pile turning treatment is performed, and the specific implementation is to turn the upper layer of the tobacco pile to the lower layer and the outer layer to the inner layer. The fermentation is performed for 22 days in total.

[0052] Example 6

[0053] This example is basically the same as Example 1, and the only difference is that:

[0054] In step (2), 100 parts of water and 0.22 parts of calcium chloride (about equivalent to 0.08 parts of calcium) are mixed uniformly according to mass parts to obtain a mixed solution. The mixed solution is used as the water source to humidify the fermentation room to a humidity of 80.1% through the atomizing nozzles, and the water mist is continuously sprayed to maintain the humidity in the fermentation room above 80%.

[0055] Example 7

[0056] This example is basically the same as Example 1, and the only difference is that:

[0057] In step (2), 100 parts of water and 0.14 parts of calcium peroxide (about equivalent to 0.08 parts of calcium) are prepared according to mass parts. The atomizing nozzles are solid-liquid mixed jet devices, and the water and calcium peroxide are mixed through the solid-liquid mixed jet devices and sprayed onto the cigar tobacco leaves in the fermentation room.

[0058] Example 8

[0059] A cigar fermentation method, comprising the following steps:

[0060] (1) The cigar tobacco leaves to be fermented are sent into a moisture regaining machine, the steam pressure of the steam and water nozzles is controlled to be 1.7 MPa, the air temperature is controlled to be 150℃, the cylinder rotation speed is controlled to be 13 r / min, and the moisture is controlled to be 35% to be ready for use.

[0061] (2) A fermentation room is prepared, and the fermentation room is provided with atomizing nozzles, temperature control devices and ultrasonic wave generating devices.

[0062] The temperature in the fermentation room is controlled to be 50.1°C by the temperature control device. According to mass parts, 100 parts of water and 0.14 parts of calcium peroxide (about equivalent to 0.08 parts of calcium) are prepared. The atomizing nozzle is selected to be a solid-liquid mixing jet device, and the water and calcium peroxide are mixed by the solid-liquid mixing jet device and sprayed into the fermentation room. The humidity in the fermentation room is increased to 80.1% by the solid-liquid mixing jet device, and the water mist is continuously sprayed to maintain the humidity in the fermentation room above 80%. Then the cigar leaves are sent into the fermentation room and stacked into a fermentation pile with a width of 2 m and a height of 1 m, and a thermometer for detecting the core temperature of the fermentation pile is inserted into the fermentation pile. After standing fermentation, when the core temperature of the fermentation pile reaches 65°C, the ultrasonic wave generating device is turned on, the sound energy density is controlled to be 3 W / mL, and the treatment time is 5 min; then the pile is turned over, specifically, the upper layer of the pile is turned to the lower layer, and the outer layer is turned to the inner layer. The fermentation lasts for 22 days.

[0063] (3) After the fermentation is completed, the water content of the cigar leaves is balanced to 20%.

[0064] Example 9

[0065] A method for fermenting cigar leaves, comprising the following steps:

[0066] (1) The cigar leaves to be fermented are sent into a conditioning machine, the steam pressure of the steam and water nozzle is controlled to be 1.6 MPa, the return air temperature is 140°C, the barrel rotation speed is 13 r / min, and the moisture content is conditioned to be 36%, and then the cigar leaves are prepared.

[0067] (2) A fermentation room is prepared, and the fermentation room is provided with an atomizing nozzle, a temperature control device, and an ultrasonic wave generating device.

[0068] The temperature in the fermentation room is controlled to be 55°C by the temperature control device. According to mass parts, 100 parts of water and 0.09 parts of calcium peroxide (about equivalent to 0.05 parts of calcium) are prepared. The atomizing nozzle is selected to be a solid-liquid mixing jet device, and the water and calcium peroxide are mixed by the solid-liquid mixing jet device and sprayed into the fermentation room. The humidity in the fermentation room is increased to 82% by the solid-liquid mixing jet device, and the water mist is continuously sprayed to maintain the humidity in the fermentation room above 80%. Then the cigar leaves are sent into the fermentation room and stacked into a fermentation pile with a width of 1.8 m and a height of 1.2 m, and a thermometer for detecting the core temperature of the fermentation pile is inserted into the fermentation pile. After standing fermentation, when the core temperature of the fermentation pile reaches 62°C, the ultrasonic wave generating device is turned on, the sound energy density is controlled to be 2 W / mL, and the treatment time is 8 min; then the pile is turned over, specifically, the upper layer of the pile is turned to the lower layer, and the outer layer is turned to the inner layer. The fermentation lasts for 20 days.

[0069] (3) After the fermentation is completed, the water content of the cigar leaves is balanced to 19%.

[0070] Example 10

[0071] A method for fermenting cigar leaves, comprising the following steps:

[0072] (1) The to-be-fermented cigar leaves are sent into the humidifier, the steam pressure of the steam and water nozzles is controlled at 1.8 MPa, the return air temperature is 160°C, the barrel rotation speed is 13 r / min, and the moisture content is adjusted to 38% for standby.

[0073] (2) The fermentation room is prepared, which is provided with atomizing nozzles, a temperature control device, and an ultrasonic wave generating device.

[0074] The temperature in the fermentation room is controlled to be 65°C by the temperature control device. According to the quality parts, 100 parts of water and 0.18 parts of calcium peroxide (about equivalent to 0.1 parts of calcium) are prepared. The atomizing nozzles are solid-liquid mixed jet devices, and the water and calcium peroxide are mixed by the solid-liquid mixed jet devices and sprayed into the fermentation room. The humidity in the fermentation room is increased to 88% by the solid-liquid mixed jet devices, and the water mist is continuously sprayed to maintain the humidity in the fermentation room above 80%. Then the cigar leaves are sent into the fermentation room and stacked into a fermentation pile with a width of 2.2 m and a height of 0.8 m, and a thermometer for detecting the core temperature of the fermentation pile is inserted into the fermentation pile. When the core temperature of the fermentation pile reaches 60°C, the ultrasonic wave generating device is turned on, the sound energy density is controlled at 5 W / mL, and the treatment time is 3 min. Then the pile is turned over, specifically, the upper layer of the pile is turned to the lower layer, and the outer layer is turned to the inner layer. The fermentation lasts for 25 days.

[0075] (3) After the fermentation is completed, the moisture content of the cigar leaves is balanced to 21%.

[0076] Comparative Example 1

[0077] A sample is taken from the to-be-fermented cigar leaves and divided into two parts. One part of the sample is dried at 45°C, crushed, and sieved through a 0.425 mm sieve, and then the total sugar, reducing sugar, alkaloid, and total nitrogen contents are determined by a flow analysis method. The other part of the sample is made into a single tobacco, and an organoleptic quality evaluation is performed by an expert.

[0078] (1) The remaining to-be-fermented cigar leaves are sent into the humidifier, the steam pressure of the steam and water nozzles is controlled at 0.3 MPa, the return air temperature is 70°C, the barrel rotation speed is 13 r / min, and the moisture content is adjusted to 35% for standby.

[0079] (2) The cigar leaves are sent into the fermentation room and stacked into a fermentation pile with a width of 2 m and a height of 1 m, and a thermometer for detecting the core temperature of the fermentation pile is inserted into the fermentation pile. The fermentation is carried out under natural conditions (temperature 25°C, humidity 55%), and when the core temperature of the fermentation pile reaches 65°C, the pile is turned over, specifically, the upper layer of the pile is turned to the lower layer, and the outer layer is turned to the inner layer. The fermentation lasts for 22 days.

[0080] (3) After the fermentation is completed, the moisture content of the cigar leaves is balanced to 20%.

[0081] Component detection: after fermentation, samples were taken from the fermented cigar leaf, dried at 45°C, crushed, passed through a 0.425 mm aperture screen, and then the total sugar, reducing sugar, alkaloid, and total nitrogen content was determined by flow analysis; and the aroma component content was determined by gas chromatography mass spectrometry (GC MS).

[0082] The sugar component change chart of the cigar leaf sample before and after fermentation is shown in Figure 3 The nitrogen-containing compound component change chart of the cigar leaf sample before and after fermentation is shown in Figure 4 As can be seen, under the natural fermentation condition, the total sugar and reducing sugar content has an upward trend, but the effect is not obvious, and the alkaloid content changes little.

[0083] Puffing detection: the fermented cigar leaf sample was taken again, made into a single tobacco, and sensory quality evaluation was organized by expert analysts.

[0084] The sensory evaluation of the cigar leaf sample before and after natural fermentation is shown in Table 2.

[0085] Table 2.

[0086]

[0087] As can be seen, using the natural fermentation process of the prior art, the aroma of the cigar leaf is slightly improved, the irritability is reduced, and the quality of the tobacco leaf is slightly improved.

[0088] The aroma component content of the cigar leaf sample after fermentation of Comparative Example 1 and Example 1 is shown in Figure 5 As can be seen, under the high temperature and high humidity fermentation condition of the present scheme, the total aroma content can be significantly improved, among which the ketone and olefin aroma components are most obviously improved, in addition, the contents of the key aroma components neophytadiene, solanone, and phytol are significantly improved, while under the natural fermentation condition, the quality of the tobacco leaf is slightly improved, but not obvious, and the fermentation process is relatively slow. Therefore, fermenting the cigar leaf under high temperature and high humidity conditions is beneficial to the degradation of proteins, starches, alkaloids, and other small molecules of sugars, volatile nitrogen-containing compounds by enzyme activity, thereby reducing the irritability and offensive odor of the tobacco leaf, and at the same time, high temperature fermentation can promote the Maillard reaction to generate aroma components such as pyrazine and furan, and shorten the fermentation period.

[0089] Comparative Example 2

[0090] This comparative example is basically the same as Example 1, the only difference is that:

[0091] In step (1), the moisture content is 25%.

[0092] detecting

[0093] The fermented cigar leaf samples in the examples and comparative examples were dried at 45℃, crushed, passed through a 0.425 mm aperture sieve, and then the total sugar, reducing sugar, alkaloid, and total nitrogen content were determined by flow analysis. The results are shown in Table 3.

[0094] The fermented cigar leaf samples in the examples and comparative examples were taken out, the moldy surface of the cigar leaf was observed, and the moldy rate of the cigar leaf (moldy rate = moldy leaf weight / total leaf weight) was counted. The results are shown in Table 3.

[0095] Table 3.

[0096]

[0097] As shown in Table 3, by comparing Example 1 with Comparative Examples 1 and 2, it can be seen that the moisture regain to a high water content and the fermentation conditions of high temperature and high humidity can effectively reduce the nitrogen-containing compounds in the tobacco leaf, increase the sugar substances, and reduce the moldy rate. In addition, in the present application, the operations of ultrasonic treatment and additional calcium source have a positive effect on fermentation, and the ultrasonic and calcium source can synergistically act to further reduce the nitrogen-containing compounds and increase the sugar substances.

[0098] The specific embodiments described herein are merely illustrative of the spirit of the present application. Those skilled in the art of the present application can make various modifications or supplements to the described specific embodiments or replace them with similar ways, but will not deviate from the spirit of the present application or exceed the scope defined by the appended claims.

Claims

1. A method of reducing nitrogen-containing compounds and increasing sugar in a cigar fermentation, the method comprising: The method comprises the following steps: (1) The cigar leaves are moisturized by saturated steam with a pressure of 1.6-1.8 MPa, and the moisture content is not less than 35%; (2) The moisturized cigar leaves are fermented, and the fermentation conditions are as follows: temperature 65 DEG C, humidity 88%; the fermentation time is 25 days; and a calcium source is sprayed on the cigar leaves during the fermentation, and the calcium source is calcium peroxide; wherein the moisturized cigar leaves are stacked into a fermentation pile with a width of 1.8-2.2 m and a height of 0.8-1.2 m, and during the fermentation, when the temperature of the pile core reaches 60-65 DEG C, the pile is ultrasonically treated for 3-8 min to make the amino acid molecular free radicals rapidly chelate with calcium ions, and then the pile is turned over; during the ultrasonic treatment, the sound energy density is 2-5 W / mL; After the fermentation, the moisture content of the cigar leaves is balanced to 19-21%.

2. A method of reducing nitrogenous compounds and increasing sugar in a fermented cigar according to claim 1, wherein: The calcium source and water are mixed into a mixture, and the mixture is sprayed on the cigar leaves, and the mass ratio of calcium to water in the mixture is 0.05-0.1%.

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