A fermentation broth for improving the aging quality of cigar tobacco leaves, its preparation method, and cigar tobacco leaves.

Abstract

This invention provides a method for preparing a fermentation broth to improve the aging quality of cigar tobacco leaves, comprising the following steps: extracting cigar tobacco leaves with water and filtering to obtain a filtrate; mixing the filtrate with glucose, alcohol, and lactic acid bacteria for fermentation to obtain a fermentation broth; mixing the fermentation broth with alcohol, concentrating the supernatant, and filtering to obtain cigar tobacco leaf fermentation product; extracting tamarind with 50% ethanol, filtering, and concentrating to obtain tamarind extract; dissolving the tamarind extract with alcohol, filtering, and concentrating to obtain tamarind pure oil; and mixing the cigar tobacco leaf fermentation product, tamarind pure oil, lactic acid, citric acid, acetic acid, deer tongue extract, hawthorn extract, benzaldehyde, ethyl hexanoate, ethyl maltol, oak chip extract, cinnamyl alcohol, plum extract, glycerol, and propylene glycol to obtain a fermentation broth. The fermentation broth provided by this invention can shorten the aging time of tobacco leaves and save costs. It can also improve the quality of tobacco leaves, promote the migration of aging aroma substances, enrich the aroma substances of tobacco leaves, and improve the quality of tobacco leaves.

Description

Technical Field

[0001] This invention relates to the field of bio-fermentation technology of cigar tobacco leaves, and in particular to a fermentation broth for improving the aging quality of cigar tobacco leaves, its preparation method, and cigar tobacco leaves. Background Technology

[0002] Cigar tobacco leaves need to be aged, and the aging process begins as soon as the leaves are picked. After being picked from the plant, the tobacco leaves begin to change. These changes include physical changes, such as the leaves turning from greenish-yellow to brownish-yellow and becoming thinner due to dehydration; and chemical changes, such as the action of microorganisms, the catalysis of biological enzymes, and the volatilization of ammonia, which remove the pungent odor, tar, roughness, spiciness, bitterness, and other unpleasant sensations from the tobacco leaves.

[0003] The raw tobacco harvested that year all had varying degrees of inherent defects, such as a strong grassy and impure aroma, high irritation, a rough smoke, and the aroma being masked by these impurities. Lower-grade tobacco leaves, in particular, often exhibited unpleasant bitterness, spiciness, and astringency. Such tobacco leaves could not be used directly for cigar making and required proper aging. Aging makes the tobacco leaves more even in color and appropriately darkens them, significantly reduces the grassy and impure aromas and irritation, increases the aroma compounds, and results in a smoother taste. Therefore, fermentation is a crucial step in the cigar industry to further improve the quality of tobacco leaves. Previously, high-quality cigars typically required two to three years of aging.

[0004] Traditionally, tobacco aging was entirely natural. Harvested tobacco leaves were bundled, stretched, and hung in barns to age slowly in a natural environment. As the seasons and environment changed, the internal components of the tobacco leaves altered, revealing their advantages and gradually improving their quality. This aging method was entirely natural and relied entirely on time, taking two to three years to achieve good results.

[0005] With increasing market demand, the aging cycle of many cigar tobacco leaves has shortened, and aging methods have incorporated more human intervention. A typical example is the pool soaking method. Tobacco leaves, which have been dried in a barn for a period of time, are piled layer by layer in a cement pool. Water used to soak the tobacco leaves is sprayed on them; this water is called tobacco liquid. After soaking for a period of time, the leaves are taken out and dried, and this process is repeated. This piling method raises the internal temperature and accelerates aging. At the same time, the continuous spraying of tobacco liquid also enhances the flavor of the tobacco leaves. Adjusting the sprayed tobacco liquid can even change the flavor of the tobacco leaves themselves.

[0006] Although handmade cigars have emphasized the use of all-natural raw materials without any added foreign substances for many years, from the perspective of the needs of industrialized and large-scale cigar production, adding substrates during the fermentation and aging process of cigar raw materials to change the fermentation process, improve the quality of tobacco leaves, and even form the characteristic aroma of the product can have a positive impact on the quality of cigar products.

[0007] Therefore, it is essential to develop a fermentation broth that can shorten the alcoholization time and improve the alcoholization quality. Summary of the Invention

[0008] In view of this, the present invention provides a method for preparing a fermentation liquid that improves the aging quality of cigar tobacco leaves. The fermentation liquid prepared by the method of the present invention can shorten the aging time and enrich the aroma substances of tobacco leaves.

[0009] This invention provides a method for preparing a fermentation broth that improves the aging quality of cigar tobacco leaves, comprising the following steps:

[0010] A) The cigar tobacco leaves are extracted with water and then filtered to obtain filtrate; the filtrate is mixed with glucose, alcohol and lactic acid bacteria for fermentation to obtain fermentation liquid; the fermentation liquid is mixed with alcohol, the supernatant is concentrated and filtered to obtain cigar tobacco leaf fermentation product;

[0011] B) Tamarind is extracted with 50% ethanol, filtered, and concentrated to obtain tamarind extract; the tamarind extract is mixed with alcohol, dissolved, filtered, and concentrated to obtain tamarind oil;

[0012] C) A fermentation broth is prepared by mixing cigar tobacco fermentation product, tamarind oil, lactic acid, citric acid, acetic acid, deer tongue grass extract, hawthorn extract, benzaldehyde, ethyl hexanoate, ethyl maltol, oak chip extract, cinnamyl alcohol, plum extract, glycerol and propylene glycol.

[0013] Preferably, the mass ratio of cigar tobacco leaves to water in step A) is 1:10; the extraction is a dynamic countercurrent extraction, and the extraction time is 2-3 hours.

[0014] The fermentation temperature is 30–35°C; the time is 70–72 hours.

[0015] Preferably, the mass ratio of the filtrate in step A) to the mixture of glucose, alcohol and lactic acid bacteria is 100:(10-20):10:(0.1-0.5);

[0016] The fermentation broth and alcohol are mixed in a mass ratio of 1:2, with the alcohol being 95% edible alcohol.

[0017] Preferably, in step B), the ratio of tamarind to 50% ethanol is 1:(5-8); the extraction is reflux extraction, and the extraction time is 2-3 hours.

[0018] The mass ratio of tamarind extract to alcohol is 1:3; the alcohol is 95% edible alcohol.

[0019] Preferably, the mass ratio of the cigar tobacco ferment, tamarind oil, lactic acid, citric acid, acetic acid, deer tongue extract, hawthorn extract, benzaldehyde, ethyl hexanoate, ethyl maltol, oak chip extract, cinnamyl alcohol, plum extract, glycerol and propylene glycol in step C) is (10-20):(1-5):(3-5):(0.5-2):(1-3):(0.1-0.8):(0.2-0.6):(0.05-0.2):(0.02-0.05):(0.2-0.6):(0.1-0.5):(0.1-0.5):(0.1-0.5):(5-10):(51.25-78.63).

[0020] This invention provides a fermentation liquid for improving the aging quality of cigar tobacco leaves, which is prepared by any one of the preparation methods described in the above technical solutions.

[0021] This invention provides a method for aging cigar tobacco leaves, characterized by comprising: preparing a fermentation liquid by the above-described preparation method or mixing the above-described fermentation liquid with water, spraying it onto the surface of cigar tobacco leaves, and fermenting it in a sealed environment to obtain the final product.

[0022] Preferably, the mass ratio of the cigar tobacco leaves, fermentation liquid, and deionized water is 100:1:2;

[0023] The closed fermentation process specifically involves fermenting the tobacco leaves at 30–40°C in a closed environment for 70–72 hours, followed by adjusting the moisture content of the tobacco leaves to 16%–18%.

[0024] The present invention provides a cigar tobacco leaf, characterized in that it is prepared by the aging method described in any one of the above technical solutions.

[0025] The present invention provides a cigar, characterized in that it comprises the cigar tobacco leaves described in the above technical solution.

[0026] Compared with existing technologies, this invention provides a method for preparing a fermentation liquid to improve the aging quality of cigar tobacco leaves, comprising the following steps: A) Cigar tobacco leaves are extracted with water and filtered to obtain a filtrate; the filtrate is mixed with glucose, alcohol, and lactic acid bacteria for fermentation to obtain a fermentation liquid; the fermentation liquid is mixed with alcohol, the supernatant is concentrated, and filtered to obtain cigar tobacco leaf fermentation product; B) Tamarind is extracted with 50% ethanol, filtered, and concentrated to obtain tamarind extract; the tamarind extract is mixed with alcohol to dissolve, filtered, and concentrated to obtain tamarind pure oil; C) Cigar tobacco leaf fermentation product, tamarind pure oil, lactic acid, citric acid, acetic acid, deer tongue extract, hawthorn extract, benzaldehyde, ethyl hexanoate, ethyl maltol, oak chip extract, cinnamyl alcohol, plum extract, glycerol, and propylene glycol are mixed to obtain a fermentation liquid. The fermentation liquid provided by this invention can shorten the aging time of tobacco leaves, effectively alleviate inventory pressure, and save costs when the demand for tobacco raw materials is relatively tight. The fermentation broth provided by this invention can improve the quality of tobacco leaves, promote the migration of aroma compounds, enrich the aroma compounds in tobacco leaves, and enhance the overall quality of tobacco leaves. The fermentation broth provided by this invention has stable quality and a long-lasting aroma, thus improving the stability of tobacco raw material quality. Detailed Implementation

[0027] This invention provides a fermentation broth for improving the aging quality of cigar tobacco leaves, its preparation method, and the cigar tobacco leaves themselves. Those skilled in the art can refer to the content of this document and appropriately modify the process parameters to achieve the desired result. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art and fall within the scope of this invention. The method and application of this invention have been described through preferred embodiments. Those skilled in the art can clearly modify or appropriately change and combine the method and application described herein without departing from the content, spirit, and scope of this invention to realize and apply the technology of this invention.

[0028] It should be understood that in the various embodiments of this application, the order of the above processes does not imply the order of execution. Some or all steps may 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 this application.

[0029] This invention addresses the technical problems of long aging time and unstable raw material quality in tobacco raw materials by providing a fermentation broth that can effectively improve aging quality, shorten aging time, and effectively control the stability of raw materials.

[0030] This invention provides a method for preparing a fermentation broth that improves the aging quality of cigar tobacco leaves, comprising the following steps:

[0031] A) The cigar tobacco leaves are extracted with water and then filtered to obtain filtrate; the filtrate is mixed with glucose, alcohol and lactic acid bacteria for fermentation to obtain fermentation liquid; the fermentation liquid is mixed with alcohol, the supernatant is concentrated and filtered to obtain cigar tobacco leaf fermentation product;

[0032] B) Tamarind is extracted with 50% ethanol, filtered, and concentrated to obtain tamarind extract; the tamarind extract is mixed with alcohol, dissolved, filtered, and concentrated to obtain tamarind oil;

[0033] C) A fermentation broth is prepared by mixing cigar tobacco fermentation product, tamarind oil, lactic acid, citric acid, acetic acid, deer tongue grass extract, hawthorn extract, benzaldehyde, ethyl hexanoate, ethyl maltol, oak chip extract, cinnamyl alcohol, plum extract, glycerol and propylene glycol.

[0034] The method for preparing fermentation liquid to improve the aging quality of cigar tobacco leaves provided by the present invention first involves water extraction of cigar tobacco leaves.

[0035] The mass ratio of cigar tobacco leaves to water in this invention is 1:10; the extraction is a dynamic countercurrent extraction, and the extraction time is 2-3 hours.

[0036] Specifically, the graded cigar tobacco scraps and deionized water are added to an extraction tank at a ratio of 1:10, and dynamic countercurrent extraction is performed for 2-3 hours. After cooling and settling for 1 hour, the mixture is filtered. This invention does not limit the filtration process; those skilled in the art will understand it.

[0037] The present invention does not limit the grading of the cigar tobacco leaves, as those skilled in the art will understand.

[0038] The filtrate was mixed with glucose, alcohol and lactic acid bacteria for fermentation to obtain the fermentation broth.

[0039] According to the present invention, the mass ratio of the filtrate to glucose, alcohol and lactic acid bacteria is 100:(10-20):10:(0.1-0.5);

[0040] In some preferred embodiments, the mass ratio of the filtrate to glucose, alcohol and lactic acid bacteria is 100:(10-18):10:(0.2-0.5);

[0041] In a preferred embodiment, the mass ratio of the filtrate to glucose, alcohol and lactic acid bacteria is 100:10:10:0.5.

[0042] The fermentation temperature described in this invention is 30–35°C; the fermentation time is 70–72 h.

[0043] In a preferred embodiment, the fermentation temperature is 31–34°C and the time is 70–72 h.

[0044] The fermentation liquid and alcohol are mixed, the supernatant is concentrated, and filtered to obtain cigar tobacco fermentation product.

[0045] According to the present invention, the mass ratio of fermentation liquid to alcohol is 1:2, wherein the alcohol is 95% edible alcohol.

[0046] The preferred method is as follows: After fermentation, add twice the weight of 95% edible alcohol to the fermentation broth, stir for 30 minutes, and let stand for 24 hours. Take the supernatant, filter it, and concentrate it to 1 / 2 of the filtrate. Filter the concentrated product through a 120-mesh sieve for later use.

[0047] Tamarind was extracted using 50% ethanol. Tamarind and 50% ethanol were added to an extraction tank at the material-to-liquid ratio, heated to boiling, and extracted under reflux. The extract was then filtered and concentrated under reduced pressure to obtain tamarind extract.

[0048] Specifically, the ratio of tamarind to 50% ethanol is 1:(5-8); the extraction time is 2-3 hours.

[0049] Tamarind extract is mixed with alcohol, dissolved, filtered, and concentrated to obtain tamarind oil.

[0050] According to the present invention, the mass ratio of tamarind extract to alcohol is 1:3; wherein the alcohol is 95% edible alcohol.

[0051] The present invention does not limit the filtration and concentration methods described herein; any methods known to those skilled in the art are acceptable.

[0052] The fermentation broth is prepared by mixing fermented cigar tobacco leaves, tamarind oil, lactic acid, citric acid, acetic acid, deer tongue grass extract, hawthorn extract, benzaldehyde, ethyl hexanoate, ethyl maltol, oak chip extract, cinnamyl alcohol, plum extract, glycerol, and propylene glycol.

[0053] In some preferred embodiments, the mass ratio of the cigar tobacco ferment, tamarind oil, lactic acid, citric acid, acetic acid, deer tongue extract, hawthorn extract, benzaldehyde, ethyl hexanoate, ethyl maltol, oak chip extract, cinnamyl alcohol, plum extract, glycerol, and propylene glycol is (10-20):(1-5):(3-5):(0.5-2):(1-3):(0.1-0.8):(0.2-0.6):(0.05-0.2):(0.02-0.05):(0.2-0.6):(0.1-0.5):(0.1-0.5):(5-10):(51.25-78.63).

[0054] In some preferred embodiments, the mass ratio of the cigar tobacco ferment, tamarind oil, lactic acid, citric acid, acetic acid, deer tongue extract, hawthorn extract, benzaldehyde, ethyl hexanoate, ethyl maltol, oak chip extract, cinnamyl alcohol, plum extract, glycerol, and propylene glycol is (10-20):(2-5):(4-5):(0.8-1):(1-2):(0.5-0.8):(0.3-0.5):(0.05-0.15):(0.03-0.05):(0.3-0.6):(0.3-0.5):(0.2-0.5):(0.3-0.5):(7-10):(54-72).

[0055] In a preferred embodiment, the cigar tobacco ferment, tamarind oil, lactic acid, citric acid, acetic acid, deer tongue extract, hawthorn extract, benzaldehyde, ethyl hexanoate, ethyl maltol, oak chip extract, cinnamyl alcohol, plum extract, glycerol, and propylene glycol are mixed in a mass ratio of 10:2:5:0.8:1:0.6:0.4:0.05:0.05:0.6:0.5:0.2:0.5:10:68.3.

[0056] In a preferred embodiment, the cigar tobacco ferment, tamarind oil, lactic acid, citric acid, acetic acid, deer tongue extract, hawthorn extract, benzaldehyde, ethyl hexanoate, ethyl maltol, oak chip extract, cinnamyl alcohol, plum extract, glycerol, and propylene glycol are mixed in a mass ratio of 15:3:5:0.8:1.5:0.6:0.4:0.05:0.05:0.5:0.5:0.2:0.5:10:61.9.

[0057] In a preferred embodiment, the cigar tobacco ferment, tamarind oil, lactic acid, citric acid, acetic acid, deer tongue extract, hawthorn extract, benzaldehyde, ethyl hexanoate, ethyl maltol, oak chip extract, cinnamyl alcohol, plum extract, glycerol, and propylene glycol are mixed in a mass ratio of 20:5:5:1:1.5:0.8:0.4:0.1:0.05:0.6:0.5:0.2:0.5:10:54.35.

[0058] Among them, deer tongue grass extract, hawthorn extract, oak chip extract and plum extract are all commercially available.

[0059] This invention provides a fermentation liquid for improving the aging quality of cigar tobacco leaves, which is prepared by any one of the preparation methods described in the above technical solutions.

[0060] The specific preparation method described above has been clearly described in this invention and will not be repeated here.

[0061] This invention provides a method for aging cigar tobacco leaves, comprising: preparing a fermentation liquid by the above-described preparation method or mixing the above-described fermentation liquid with water, spraying it onto the surface of cigar tobacco leaves, and fermenting it in a sealed environment to obtain the final product.

[0062] The cigar tobacco aging method provided by the present invention first involves mixing fermentation liquid and water.

[0063] According to the present invention, the mass ratio of the cigar tobacco leaves, fermentation liquid and deionized water is 100:1:2.

[0064] It is obtained by spraying it on the surface of cigar tobacco leaves and fermenting it in a sealed environment.

[0065] The closed fermentation described in this invention specifically involves fermenting the tobacco leaves at 30–40°C in a closed environment for 70–72 hours, and then adjusting the moisture content of the tobacco leaves to 16%–18%.

[0066] In a preferred embodiment, the closed fermentation of the present invention specifically involves: fermenting in a closed environment at 32-38°C for 72 hours, and then adjusting the moisture content of the tobacco leaves to 16%-18%.

[0067] This invention provides a cigar tobacco leaf, which is prepared by the aging method described in any one of the above technical solutions.

[0068] The present invention provides a cigar comprising the cigar tobacco leaves described in the above technical solution.

[0069] The fermentation broth provided by this invention can shorten the aging time of tobacco leaves, effectively alleviate inventory pressure and save costs when the demand for tobacco raw materials is relatively tight.

[0070] The fermentation broth provided by this invention can improve the quality of tobacco leaves, promote the migration of aging aroma substances, enrich the aroma substances of tobacco leaves, and improve the quality of tobacco leaves.

[0071] The addition of propylene glycol and glycerol to the fermentation broth provided by this invention has a moisturizing function, which can improve the physical properties of tobacco leaves, enhance the processing resistance of tobacco leaves, and protect the aroma components in tobacco leaves, preventing the aroma components from volatilizing.

[0072] The addition of lactic acid, citric acid and acetic acid to the fermentation broth provided by this invention can reduce irritation, produce a mild and delicate smoke, and effectively prevent mold and insect infestation.

[0073] The fermentation liquid provided by this invention has stable quality and long-lasting aroma, which can improve the quality stability of tobacco raw materials.

[0074] To further illustrate the present invention, the following describes in detail, with reference to embodiments, a fermentation liquid for improving the aging quality of cigar tobacco leaves, its preparation method, and cigar tobacco leaves provided by the present invention.

[0075] Example 1

[0076] S1. Preparation of Cigar Tobacco Leaf Fermentation Product: Graded cigar tobacco leaf scraps and deionized water are added to an extraction tank at a ratio of 1:10. Dynamic countercurrent extraction is performed for 3 hours. After cooling and settling for 1 hour, the mixture is filtered. The filtrate is weighed, and 10% glucose, 10% edible alcohol (95%), and 0.5% lactic acid bacteria are added in proportion. The mixture is stirred evenly and fermented at 33±2℃ for 72 hours. After fermentation, twice the weight of edible alcohol (95%) is added to the fermentation liquid, stirred for 30 minutes, and then allowed to stand for 24 hours. The supernatant is collected, filtered, and concentrated to 1 / 2 of the filtrate volume. The concentrated product is then filtered through a 120-mesh sieve for later use.

[0077] S2. Preparation of Tamarind Oil: Add tamarind and 50% ethanol to the extraction tank at a ratio of 1:8, heat to boiling, reflux for 3 hours, filter and concentrate under reduced pressure to obtain tamarind extract, dissolve tamarind extract and edible alcohol (95%) at a ratio of 1:3, filter and concentrate under reduced pressure to obtain tamarind oil.

[0078] S3. Prepare the fermentation liquid according to the following mass ratios: S1: 10% cigar tobacco leaf fermentation product; S2: 2% tamarind oil, 5% lactic acid, 0.8% citric acid, 1% acetic acid, 0.6% deer tongue grass extract, 0.4% hawthorn extract, 0.05% benzaldehyde, 0.05% ethyl hexanoate, 0.6% ethyl maltol, 0.5% oak chip extract, 0.2% cinnamyl alcohol, 0.5% plum extract, 10% glycerol, and 68.3% propylene glycol.

[0079] S4. Weigh a certain amount of primary fermented cigar tobacco leaves (moisture content stable at 16%-18%), weigh 1% fermentation liquid and 2% deionized water according to the weight of the tobacco leaves, mix the water and fermentation liquid thoroughly, spray evenly on the surface of the tobacco leaves, place in a sealed environment, ferment at 35℃ for 72 hours, and then adjust the moisture content of the tobacco leaves to 16%-18%. Roll the processed tobacco leaves into cigarettes for later use.

[0080] Example 2

[0081] S1. Preparation of Cigar Tobacco Leaf Fermentation Product: Graded cigar tobacco leaf scraps and deionized water are added to an extraction tank at a ratio of 1:10. Dynamic countercurrent extraction is performed for 3 hours. After cooling and settling for 1 hour, the mixture is filtered. The filtrate is weighed, and 10% glucose, 10% edible alcohol (95%), and 0.5% lactic acid bacteria are added in proportion. The mixture is stirred evenly and fermented at 33±2℃ for 72 hours. After fermentation, twice the weight of edible alcohol (95%) is added to the fermentation liquid, stirred for 30 minutes, and then allowed to stand for 24 hours. The supernatant is collected, filtered, and concentrated to 1 / 2 of the filtrate volume. The concentrated product is then filtered through a 120-mesh sieve for later use.

[0082] S2. Preparation of Tamarind Oil: Add tamarind and 50% ethanol to the extraction tank at a ratio of 1:8, heat to boiling, reflux for 3 hours, filter and concentrate under reduced pressure to obtain tamarind extract, dissolve tamarind extract and edible alcohol (95%) at a ratio of 1:3, filter and concentrate under reduced pressure to obtain tamarind oil.

[0083] S3. Prepare the fermentation liquid according to the following mass ratios: S1 prepares 15% cigar tobacco leaf fermentation material; S2 prepares 3% tamarind oil, 5% lactic acid, 0.8% citric acid, 1.5% acetic acid, 0.6% deer tongue grass extract, 0.4% hawthorn extract, 0.05% benzaldehyde, 0.05% ethyl hexanoate, 0.5% ethyl maltol, 0.5% oak chip extract, 0.2% cinnamyl alcohol, 0.5% plum extract, 10% glycerol, and 61.9% propylene glycol.

[0084] S4. Weigh a certain amount of primary fermented cigar tobacco leaves (moisture content stable at 16%-18%), weigh 1% fermentation liquid and 2% deionized water according to the weight of the tobacco leaves, mix the water and fermentation liquid thoroughly, spray evenly on the surface of the tobacco leaves, place in a sealed environment, ferment at 35℃ for 72 hours, and then adjust the moisture content of the tobacco leaves to 16%-18%. Roll the processed tobacco leaves into cigarettes for later use.

[0085] Example 3

[0086] S1. Preparation of Cigar Tobacco Leaf Fermentation Product: Graded cigar tobacco leaf scraps and deionized water are added to an extraction tank at a ratio of 1:10. Dynamic countercurrent extraction is performed for 3 hours. After cooling and settling for 1 hour, the mixture is filtered. The filtrate is weighed, and 10% glucose, 10% edible alcohol (95%), and 0.5% lactic acid bacteria are added in proportion. The mixture is stirred evenly and fermented at 33±2℃ for 72 hours. After fermentation, twice the weight of edible alcohol (95%) is added to the fermentation liquid, stirred for 30 minutes, and then allowed to stand for 24 hours. The supernatant is collected, filtered, and concentrated to 1 / 2 of the filtrate volume. The concentrated product is then filtered through a 120-mesh sieve for later use.

[0087] S2. Preparation of Tamarind Oil: Add tamarind and 50% ethanol to the extraction tank at a ratio of 1:8, heat to boiling, reflux for 3 hours, filter and concentrate under reduced pressure to obtain tamarind extract, dissolve tamarind extract and edible alcohol (95%) at a ratio of 1:3, filter and concentrate under reduced pressure to obtain tamarind oil.

[0088] S3. Prepare the fermentation liquid according to the following mass ratios: S1 prepares 20% cigar tobacco leaf fermentation material; S2 prepares 5% tamarind oil, 5% lactic acid, 1% citric acid, 1.5% acetic acid, 0.8% deer tongue grass extract, 0.4% hawthorn extract, 0.1% benzaldehyde, 0.05% ethyl hexanoate, 0.6% ethyl maltol, 0.5% oak chip extract, 0.2% cinnamyl alcohol, 0.5% plum extract, 10% glycerol, and 54.35% propylene glycol.

[0089] S4. Weigh a certain amount of primary fermented cigar tobacco leaves (moisture content stable at 16%-18%), weigh 1% fermentation liquid and 2% deionized water according to the weight of the tobacco leaves, mix the water and fermentation liquid thoroughly, spray evenly on the surface of the tobacco leaves, place in a sealed environment, ferment at 35℃ for 72 hours, and then adjust the moisture content of the tobacco leaves to 16%-18%. Roll the processed tobacco leaves into cigarettes for later use.

[0090] Comparison sample

[0091] Sensory evaluation was conducted on cigarettes made from cigar tobacco leaves of the same grade that were not fermented and those that were aged for one year. Cigarettes made from unfermented tobacco leaves were used as control sample one, and cigarettes made from cigar tobacco leaves that were aged for one year were used as control sample two.

[0092] Comparative Example 3

[0093] The acquired underripe tobacco leaves were used as control sample three. The quality characteristics of the underripe tobacco leaves were that the tobacco leaf tissue was dense, the leaf surface contained a lot of green, the oil content was poor, and the tobacco leaves had a strong green smell during the smoking process.

[0094] Product sensory evaluation

[0095] Sensory evaluations were conducted on cigarettes from the examples and comparative samples. Evaluation indicators included aroma quality, aroma intensity, off-flavors, irritation, aftertaste, and sweetness. For each evaluation, three batches of samples were randomly selected, and five judges evaluated and scored the cigarettes, with the average score being calculated.

[0096]

[0097]

[0098] As can be seen from the table above, the quality of tobacco leaves treated with the present invention is significantly improved compared to unfermented tobacco leaves, and the overall sensory quality is significantly enhanced; compared to tobacco leaves aged for one year, the quality and overall sensory quality are slightly improved.

[0099] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing a fermentation broth to improve the aging quality of cigar tobacco leaves, characterized in that, Includes the following steps: A) Cigar tobacco leaves are extracted with water and filtered to obtain filtrate; the filtrate is mixed with glucose, alcohol and lactic acid bacteria for fermentation to obtain fermentation liquid; the mass ratio of the filtrate to glucose, alcohol and lactic acid bacteria is 100:(10~20):10:(0.1~0.5); the fermentation liquid is mixed with alcohol, the supernatant is concentrated and filtered to obtain cigar tobacco leaf fermentation product; B) Tamarind is extracted with 50% ethanol, filtered, and concentrated to obtain tamarind extract; the tamarind extract is mixed with alcohol, dissolved, filtered, and concentrated to obtain tamarind oil; the ratio of tamarind to 50% ethanol is 1:(5~8); the extraction is reflux extraction, and the extraction time is 2~3 hours; C) A fermentation broth is prepared by mixing cigar tobacco fermentation product, tamarind oil, lactic acid, citric acid, acetic acid, deer tongue extract, hawthorn extract, benzaldehyde, ethyl hexanoate, ethyl maltol, oak chip extract, cinnamyl alcohol, plum extract, glycerol, and propylene glycol; wherein the cigar tobacco fermentation product, tamarind oil, lactic acid, citric acid, acetic acid, deer tongue extract, hawthorn extract, benzaldehyde, ethyl hexanoate, ethyl maltol, oak chip extract, cinnamyl alcohol, and plum extract... The mass ratio of glycerol and propylene glycol is (10~20):(1~5):(3~5):(0.5~2):(1~3):(0.1~0.8):(0.2~0.6):(0.05~0.2):(0.02~0.05):(0.2~0.6):(0.1~0.5):(0.1~0.5):(0.1~0.5):(5~10):(51.25~78.63).

2. The preparation method according to claim 1, characterized in that, In step A), the mass ratio of cigar tobacco leaves to water is 1:10; the extraction is a dynamic countercurrent extraction, and the extraction time is 2-3 hours. The fermentation temperature is 30~35℃; the time is 70~72h; The fermentation broth and alcohol are mixed in a mass ratio of 1:2, with the alcohol being 95% edible alcohol.

3. The preparation method according to claim 1, characterized in that, Step B) The mass ratio of tamarind extract to alcohol is 1:3; the alcohol is 95% edible alcohol.

4. A fermentation liquid for improving the aging quality of cigar tobacco leaves, characterized in that, It is prepared by the preparation method according to any one of claims 1 to 3.

5. A method for aging cigar tobacco leaves, characterized in that, include: The fermentation liquid prepared by any one of claims 1 to 3 or the fermentation liquid of claim 4 is mixed with water, sprayed onto the surface of cigar tobacco leaves, and fermented in a sealed container to obtain the final product.

6. The method according to claim 5, characterized in that, The mass ratio of the cigar tobacco leaves, fermentation liquid and water is 100:1:2; The closed fermentation process specifically involves fermenting the tobacco leaves at 30-40°C in a closed environment for 70-72 hours, and then adjusting the moisture content of the tobacco leaves to 16%-18%.

7. A type of cigar tobacco leaf, characterized in that, It is prepared by the alcoholysis method according to any one of claims 5 to 6.

8. A cigar, characterized in that, Includes the cigar tobacco leaves as described in claim 7.

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