A fermented tobacco sheet of a thick liquor type and a method of preparing the same

Abstract

The present application relates to a kind of thick wine aroma type fermented cigarette sheet and preparation method, with glutinous rice as main raw material, according to the fermentation process of thick wine, fermented rice slurry is made, then tobacco slurry is added in fermented rice slurry, and thick wine aroma type fermented tobacco slurry is prepared.The preferred slurry includes binder, fiber raw material, smoke agent.The thick wine aroma type fermented tobacco slurry, flow sheet is made, and the thick wine aroma type fermented heating cigarette sheet is prepared.It combines the common advantages of thick wine and tobacco, enriches the flavor of heating cigarette, relieves the irritation of smoking, makes the smoke more mellow, and improves the throat comfort of user.The prepared cigarette sheet has a pleasant smell, raw materials are natural, and operation is simple, suitable for industrial scale-up.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of tobacco products, and particularly relates to a thick rice wine flavor fermented cigarette sheet and a preparation method. BACKGROUND

[0002] Thick rice wine is a special product in Xi'an, China, and has a history of over a thousand years. Thick rice wine is a kind of milky white, low-alcohol fermented beverage made from glutinous rice, with the front process simulating the production process of sweet yellow rice wine and the latter process combining modern scientific methods. Thick rice wine is a kind of pure natural fermented beverage, and all the nutritional components, microbial cells and proteins in the wine are present in the wine, so the nutritional components are particularly rich and the nutritional value is extremely high. Thick rice wine contains soft-flavored glucose, maltose and other sugars, as well as appropriate amounts of water-soluble vitamins such as organic acids, amino acids and B vitamins, and is rich in nutrients, with the functions of stimulating appetite, relieving greasiness, quenching thirst, promoting blood circulation, moistening the lungs, and refreshing the mind.

[0003] CN 106833898A discloses a preparation method of a rice wine flavor for cigarettes. An extract is obtained by means of enzymolysis according to the rice wine fermentation process, and finally added to cigarette tobacco in a feeding manner. CN 113088391A discloses a glutinous rice flavor essence for cigarettes. Nicotine and neophytadiene are combined in the presence of a solvent to obtain a glutinous rice flavor essence for cigarettes. The glutinous rice flavor essence is added to the filter tip of a cigarette, the surface of a cigarette disc paper or the surface of cigarette tobacco, so that the smoke generated by the cigarette has a glutinous rice flavor.

[0004] Heat-not-burn cigarettes are an important component of new types of tobacco products, but due to unstable heating temperature and flavoring methods, the taste is relatively single, and the sensory quality of the product is unstable. Moreover, due to the low temperature of heat-not-burn cigarettes, the smoke release characteristics of heat-not-burn cigarettes are obviously different from those of traditional cigarettes, with relatively large strength and irritation, and monotonous aroma. Therefore, it is very meaningful to adjust the raw material composition, optimize the preparation process, and improve the aroma performance, smoke performance and sensory experience of heat-not-burn cigarettes. SUMMARY

[0005] The present application provides a thick rice wine flavor fermented cigarette sheet and a preparation method. The production process of thick rice wine is first integrated into a cigarette sheet product. The heat-not-burn cigarette sheet prepared by the present application combines the common advantages of thick rice wine and tobacco leaves, enriches the aroma of heat-not-burn cigarettes, relieves the irritation of smoking, makes the smoke more mellow, and improves the throat comfort of the user.

[0006] The purpose of the present application is achieved by the following technical solutions.

[0007] A preparation method of a thick rice wine flavor fermented cigarette sheet, comprising the following steps:

[0008] (1) mixing the thick rice wine paste and the tobacco leaf paste to obtain the thick rice wine flavor type fermented tobacco paste;

[0009] (2) the thick rice wine flavor type fermented tobacco paste of step (1) is subjected to flow extension and sheeting to obtain the thick rice wine flavor type fermented tobacco sheet for heated cigarettes.

[0010] Preferably, the method for preparing the thick rice wine paste of step (1) comprises the following steps:

[0011] The glutinous rice is soaked in distilled water for 15-24 hours, and then the glutinous rice is drained and steamed for 38-42 minutes.

[0012] b. the wine embryo is rapidly cooled by flushing with purified water to obtain a wine embryo;

[0013] c. the wine starter is inoculated and uniformly stirred, and then the mixture is placed in a fermentation cylinder and cultured at 28°C for 24-36 hours;

[0014] d. the mixture is uniformly mixed with water, and then filtered, and the filtered residue is mixed with water for 2-3 times, wherein the weight ratio of the rice to water is 1:4-1:8;

[0015] e. the mixture is finely ground by a colloid mill to obtain the thick rice wine paste.

[0016] In the preparation process of the thick rice wine paste, preferably, liquefaction enzyme is added to the wine embryo, and more preferably, saccharifying enzyme is added after the liquefaction enzyme is liquefied.

[0017] Preferably, the liquefaction enzyme is α-amylase, and the addition amount (calculated based on the dry weight of the glutinous rice) is 0.5%-2%, the liquefaction temperature is 30-50°C, and the liquefaction time is 1-2 hours.

[0018] Preferably, the saccharifying enzyme is β-amylase, and the addition amount (calculated based on the dry weight of the glutinous rice) is 0.5%-2%, the saccharifying temperature is 30-50°C, and the saccharifying time is 12-36 hours.

[0019] Preferably, the wine starter of step c is a mixture of sweet wine starter, Sake yeast and grape wine yeast, and the weight ratio of the three is 2-4:0.2-0.5:1.

[0020] Preferably, the inoculation amount of the wine starter is 0.5-1% (calculated as the percentage of the dry weight of the rice).

[0021] Preferably, the tobacco leaf paste is prepared by crushing the dried tobacco leaves, passing the crushed tobacco leaves through a 150-180 mesh sieve, and then mixing the crushed tobacco leaves with water, fiber raw materials, adhesives and smoking agents.

[0022] Preferably, the mass ratio of the thick rice wine paste, the tobacco leaves and the components other than the thick rice wine paste and the tobacco leaves in the raw materials of step (1) is 1:(1-3):(10-30).

[0023] Preferably, the fiber raw material comprises one or more of wood pulp fiber, straw pulp fiber, hemp pulp fiber or tobacco stem fiber.

[0024] Preferably, the binder comprises one or more of xanthan gum, carboxymethyl cellulose, sodium carboxymethyl cellulose, sodium polyacrylate, chitosan, guar gum, carrageenan, and sodium alginate.

[0025] Preferably, the smoking agent comprises one or more of glycerol, propylene glycol or ethylene glycol.

[0026] Preferably, the weight ratio of the fiber raw material in the tobacco leaf slurry is 0.5-3%, the weight ratio of the binder is 0.5-3%, and the weight ratio of the smoking agent is 3-10%.

[0027] Preferably, the step (2) further comprises a drying step after the stream preparation.

[0028] Preferably, the drying temperature is 80-100℃, and the drying time is 0.5-5h.

[0029] Preferably, the thickness of the thick wine flavor fermented tobacco sheet in step (2) is 0.1-0.3mm, and the moisture content is 5-15%.

[0030] The present application also provides a thick wine flavor fermented tobacco sheet prepared by the above method.

[0031] The present application has the following advantages:

[0032] 1. The present application first integrates the thick wine production process into the tobacco sheet product, bringing a unique sensory enjoyment of clear, sweet and sour, enriching the flavor of the heated tobacco, relieving the suction irritation, making the smoke more mellow, and improving the throat comfort of the user. The prepared tobacco sheet has a pleasant aroma, natural raw materials, and good market prospect and application value.

[0033] 2. The present application uses waxy rice as raw material and utilizes microorganisms for solid-state compound fermentation, retaining all the nutritional components, microbial cells and proteins in the wine, which are particularly rich in nutrients and have a very high nutritional value.

[0034] 3. The present application adds enzyme preparations, which improve the utilization rate and wine yield of waxy rice, and the saccharification promotes the further production of glucose from the liquefied starch, so that the strains can multiply in large quantities to facilitate fermentation. The product yield and raw material utilization rate are improved, and through enzymatic action, macromolecular polysaccharides and other substances in the raw material that affect the sensory quality of smoke are decomposed.

[0035] 4. The fermented cigarette sheet with a thick, rice-like aroma prepared by this invention is not easily broken or deformed, and has a sweet, clean aroma with a rich, mellow fragrance when smoked. Furthermore, the preparation method uses readily available and abundant raw materials, is natural and additive-free, healthy and safe, simple to operate, and suitable for industrial scale-up. Attached Figure Description

[0036] Figure 1 The graph shows the changes in soluble solids content in the thick wine mash after fermentation in Examples 1-3 of this invention.

[0037] Figure 2 This is a comparison chart of the total sugar content in the thick wine mash after fermentation in Examples 1-3 of the present invention. Detailed Implementation

[0038] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0039] To provide a more detailed description of the present invention, the following specific embodiments will be used to describe in detail a thick liquor-flavored tobacco flavoring provided by the present invention. Example 1

[0040] Wash the glutinous rice and soak it in distilled water for 18 hours. After soaking, drain the rice and steam it for about 40 minutes until there is no white center. Quickly rinse the rice with purified water to cool it down to 28-32℃, forming a fermentation starter. Add 1% (based on the dry weight of the glutinous rice) of α-amylase to the fermentation starter and liquefy it at 40℃ for 2 hours. After liquefaction, add 0.5% (based on the dry weight of the glutinous rice) of β-amylase and saccharify it at 30℃ for 24 hours. Inoculate with sweet wine koji, rice wine yeast, and wine yeast at inoculation rates of 0.4%, 0.05%, and 0.1% (based on the dry weight of the rice), respectively. Mix well, put into a fermentation tank, and incubate at 28℃ for 24 hours. During the brewing process, turn the tank frequently to lower the temperature and regulate the O2 and CO2 levels to maintain fermentation. After fermentation, add 3 times the amount of water, mix well and slurry. After slurrying, filter. Add the filtrate to the filtered residue and slurry 2-3 times. Grind it finely with a colloid mill to obtain a thick wine slurry.

[0041] The tobacco leaves were dried at 65℃ for 3 hours, then pulverized and sieved through a 180-mesh sieve. 80 parts tobacco leaves, 60 parts thick liquor, 12 parts wood pulp fiber, 18 parts carboxymethyl cellulose, 48 parts glycerol, and 462 parts water were mixed to prepare a thick liquor-flavored fermented tobacco liquor.

[0042] The tobacco slurry was casted. The thick liquor fermented tobacco slurry was dried at 90℃ for 3h, and the thickness of the tobacco slurry was 0.18mm, and the moisture content was controlled at 10%, thereby obtaining the thick liquor fermented tobacco slurry. Example 2

[0043] Example 1 was repeated with the following differences: after the liquor embryo was prepared, the liquor embryo was directly inoculated with the strain without adding liquefying enzyme and saccharifying enzyme. The other steps were the same as those in Example 1. Example 3

[0044] Example 1 was repeated with the following differences: after the liquor embryo was prepared, 0.5% of α-amylase was added to the liquor embryo, and the liquor embryo was liquefied at 35℃ for 4h; after the liquefaction was completed, 1.5% of β-amylase was added, and the liquor embryo was saccharified at 60℃ for 36h. The other steps were the same as those in Example 1.

[0045] The soluble solid content and total sugar content of the thick liquor slurry after fermentation in Examples 1-3 were determined, and the results are shown in Figure 1 , Figure 2 .

[0046] Figure 1 The soluble solid content of the thick liquor slurry after fermentation in Examples 1-3 is shown in Figure 1 . It can be seen that the soluble solid content in Example 1 and Example 3 is higher, and the soluble solid content in Example 2 is obviously lower, indicating that the macromolecular substances in the glutinous rice are hydrolyzed after the addition of the liquefying enzyme. It can also be seen from the figure that the optimal liquefaction time is 120min, and the soluble solid content increases slowly after 120min, indicating that the α-1,4 glycosidic bonds in the glutinous rice starch are basically hydrolyzed after 2h.

[0047] Figure 2 The total sugar content of the thick liquor slurry after fermentation in Examples 1-3 is shown in Figure 2 . It can be seen from the comparison of Example 1, 3 and 2 that the total sugar content of the thick liquor slurry is obviously increased after the addition of the saccharifying enzyme, indicating that the glutinous rice starch is hydrolyzed after the addition of the saccharifying enzyme. It can be seen from the comparison of Example 1 and Example 3 that the α-1,4 glycosidic bonds in the glutinous rice can be basically completely hydrolyzed by adding 0.5% of the saccharifying enzyme. Example 4

[0048] Example 1 was repeated with the following differences: after the saccharification was completed, sweet rice koji, yellow rice yeast and grape wine yeast were inoculated, and the inoculation amounts were 2%, 0.5% and 0.5% respectively. After being stirred uniformly, the mixture was loaded into a fermentation cylinder, and was cultured at 28℃ for 24h. During the brewing process, the cylinder was timely stirred to reduce the product temperature, and the gas amounts of O2 and CO2 were controlled to maintain the continuous fermentation. After the fermentation was completed, 5 times of water was added to mix and beat the slurry. After the beating, the slurry was filtered, and the filter residue was beaten with the filtrate for 2-3 times. The mixture was finely ground by a colloid mill, thereby obtaining the thick liquor slurry.

[0049] The tobacco leaves are dried at 75℃ for 2h, and then crushed and sieved using a 150-mesh screen. 100 parts of the tobacco leaves, 50 parts of the thick rice liquor, 16 parts of wood pulp fiber, 20 parts of carboxymethyl cellulose, 70 parts of glycerol, and 500 parts of water are mixed to obtain the thick rice liquor fermented tobacco pulp.

[0050] The tobacco pulp is extended to form a sheet. The rice flavor fermented tobacco pulp is dried at 100℃ for 3h, the thickness of the sheet is 0.15mm, and the moisture content is controlled at 8% to obtain the thick rice liquor fermented cigarette sheet. Example 5

[0051] A heated cigarette sheet is prepared, which is different from Example 1 in that the thick rice liquor is not added in the preparation of the raw materials, i.e., the tobacco leaves are dried at 75℃ for 2h, and then crushed and sieved using a 180-mesh screen. 80 parts of the tobacco leaves, 12 parts of wood pulp fiber, 18 parts of carboxymethyl cellulose, 48 parts of glycerol, and 462 parts of water are mixed to obtain the tobacco pulp.

[0052] The tobacco pulp is extended to form a sheet. The tobacco pulp is dried at 90℃ for 3h, the thickness of the sheet is 0.18mm, and the moisture content is controlled at 10% to obtain the heated cigarette sheet.

[0053] The heated cigarette sheets prepared in Examples 1-5 are respectively used with an IQOS smoking device, and the scores of sensory performance evaluation are calculated, and the results are shown in Table 1.

[0054] Table 1: Results of sensory performance evaluation

[0055]

[0056] As shown in Table 1, the sensory performance score of Example 1 is the highest. Compared with Comparative Example 1 and 2, no liquefaction enzyme and saccharifying enzyme are added in Example 2. Compared with Comparative Example 1 and 3, the liquefaction time and saccharifying temperature in Example 3 are not within the preferred range. It is shown that when the added amount of the liquefaction enzyme (calculated based on the dry weight of the waxy rice) is 0.5%-2%, the liquefaction temperature is 30-50℃, and the liquefaction time is 1-2h, and the added amount of the saccharifying enzyme (calculated based on the dry weight of the waxy rice) is 0.5%-2%, the saccharifying temperature is 30-50℃, and the saccharifying time is 12-36h, the overall sensory experience of the thick rice liquor fermented cigarette sheet is better.

[0057] Compared with Comparative Example 1 and Example 4, the mass ratio of the thick rice liquor, the tobacco leaves, and the pulp in the raw materials of Example 4 is not within the range of 1:(1-3):(10-30), and the total score of the sensory performance evaluation of the heated cigarette sheet prepared is lower than that of Example 1, which shows that when the mass ratio of the raw materials is within the preferred range, the overall sensory experience of the thick rice liquor fermented cigarette sheet prepared is better.

[0058] Comparing Example 1 and Example 5, when the thick liquor is not added in the raw material, the aroma amount and aroma quality are obviously reduced, the smoke properties and taste properties are poor when the fermented cigarette sheet is used, the coordination and aftertaste are insufficient, and the overall sensory experience is poor, indicating that the sensory experience of the fermented cigarette sheet with thick liquor aroma type prepared after adding the thick liquor is greatly improved.

[0059] The above only describes the preferred embodiments of the present application, and it should be noted that those skilled in the art can make several improvements and refinements without departing from the principles of the present application, and these improvements and refinements should also be considered within the protection scope of the present application.

Claims

1. A method for preparing a thick liquor-flavored fermented and heated cigarette sheet, characterized in that, Includes the following steps: (1) Mix thick liquor pulp and tobacco pulp to obtain thick liquor-flavored fermented tobacco pulp; (2) The thick wine-flavored fermented tobacco pulp described in step (1) is extended and sheeted to obtain the thick wine-flavored fermented heated cigarette sheet. The preparation method of the thick liquor in step (1) includes the following steps: a. Wash the glutinous rice and soak it in distilled water for 15-24 hours. After soaking, drain the glutinous rice and steam it for 38-42 minutes. b. Quickly rinse and cool with pure water to make brewing base; c. Inoculate with yeast, stir well, put into a fermentation tank, and incubate at 28℃ for 24-36 hours; d. Add water, mix well and pulp, filter after pulping, add water to the filter residue and pulp 2-3 times, with the weight ratio of rice to water being 1:4 to 1:8; e. Grind it finely using a colloid mill to obtain a thick wine liquid. In step b, liquefying enzyme is added to the wine embryo, and saccharifying enzyme is added to the liquefied wine embryo. The liquefying enzyme is α-amylase, and the amount added is 0.5%-2% based on the dry weight of glutinous rice. The liquefaction temperature is 30-50℃, and the liquefaction time is 1-2h. The saccharifying enzyme is β-amylase, and the amount added is 0.5%-2% based on the dry weight of glutinous rice. The saccharification temperature is 30-50℃, and the saccharification time is 12-36h.

2. The preparation method according to claim 1, characterized in that, The yeast in step c is a mixture of sweet wine yeast, rice wine yeast and wine yeast, with a weight ratio of 2-4:0.2-0.5:

1. The amount of yeast inoculated is 0.5-1% of the dry weight of rice.

3. The preparation method according to claim 1, characterized in that, The tobacco pulp is made by drying and crushing tobacco leaves, passing them through a 150-180 mesh sieve, and mixing them with water to form a pulp; water, fiber raw materials, binders, and smoke-generating agents are added and mixed to form a pulp; the mass ratio of the thick liquor pulp, tobacco leaves, and other components excluding the thick liquor pulp and tobacco leaves is 1:(1-3):(10-30).

4. The preparation method according to claim 3, characterized in that, The fiber raw material includes one or more of wood pulp fiber, straw pulp fiber, or tobacco stem fiber; the adhesive includes one or more of xanthan gum, carboxymethyl cellulose, sodium carboxymethyl cellulose, sodium polyacrylate, chitosan, guar gum, carrageenan, and sodium alginate; the smoke-generating agent includes one or more of glycerin, propylene glycol, or ethylene glycol.

5. The preparation method according to claim 3, characterized in that, The weight ratio of fiber raw materials in tobacco pulp is 0.5-3%, the weight ratio of binder is 0.5-3%, and the weight ratio of smoke-generating agent is 3-10%.

6. The preparation method according to claim 1, characterized in that, Step (2) after the film casting process also includes a drying step; the drying temperature is 80-100℃ and the drying time is 0.5-5h.

7. The preparation method according to claim 1, characterized in that, The thickness of the thick liquor-flavored fermented cigarette sheet in step (2) is 0.1-0.3 mm, and the moisture content is 5-15%.

8. A thick, wine-scented fermented tobacco sheet, characterized in that, The thick liquor-flavored fermented tobacco sheet is prepared by the method according to any one of claims 1-7.

Images