Preparation method of doucao with sweet and sour plum flavor

Abstract

The present application belongs to the technical field of tobacco preparation, and particularly relates to a preparation method of tobacco with a sweet and sour plum flavor, which comprises the following steps: S1, tobacco selection: selecting cigar jacket Yunxue No. 36 tobacco after airing and laying the tobacco on a cigarette material; the tobacco is selected from WrC2; S2, pre-fermentation treatment; S3, manual rolling and fermentation: bundling the tobacco and storing it in a clean, odorless and shady inner room for about 1 year until the fermentation is completed; comprising: S31, tobacco bundling; S32, unbundling, ammonia removal and re-bundling for fermentation; S4, unbundling the tobacco bundle, taking out the compact cylindrical hard block formed by the tobacco, transversely cutting the cylindrical hard block with a cutter, and obtaining the tobacco with a sweet and sour plum flavor by unthreading or cutting; the tobacco has a natural sweet and sour plum flavor, can realize natural harmony and naturalness of the tobacco aroma of the target tobacco thread product and the sweet and sour plum flavor, and has clear sweet and sour plum flavor levels, soft smoke and clean and comfortable aftertaste.

Description

Technical Field

[0001] The invention belongs to the technical field of Doucao preparation, and particularly relates to a method for preparing Doucao that highlights the sour and sweet notes of plums. Background Art

[0002] Pipe tobacco products refer to smoked tobacco cuts, smoked through a straight or curved wooden bowl. The cut tobacco, also known as pipe grass, is typically made by fermenting a blend of various tobacco types, such as flue-cured, burley, oriental, and sun-cured, according to a specific percentage. Flavoring ingredients are added during fermentation to enhance the specific aroma. Because pipe tobacco's production process is more manual than other mass-produced tobacco products, its price per gram is higher. Furthermore, each puff requires 2 to 3 grams of pipe grass, making pipe tobacco a niche, high-end consumer tobacco product.

[0003] Traditionally, flue-cured tobacco leaves are often used in the preparation of Doucao (doucao) as the main framework of the flue-cured tobacco leaves. However, this type of flue-cured tobacco has a single, flavorful raw material and poorly layered texture, making it unable to independently support the main framework of the leaf group. This results in a highly homogenized Doucao style. Furthermore, existing Doucao preparations often use a blend of multiple tobacco types, failing to highlight specific aroma characteristics. No methods have been reported for producing Doucao that utilizes a single tobacco raw material to highlight a unique aroma, and no pipe tobacco products made from Doucao with such a distinctive aroma are available on the market. To create a differentiated Doucao aroma style, there is an urgent need to develop a Doucao preparation method that can highlight specific aroma characteristics. Summary of the Invention

[0004] The present invention solves the problems of the existing Doucao in that its characteristic aroma is not prominent and it is seriously homogenized, and provides a preparation method of Doucao with a plum-like sour and sweet aroma. By relying on a single tobacco raw material, the Doucao with a plum-like sour and sweet aroma is obtained through a fermentation treatment with added materials and a rolling fermentation and modulation process, and the application of the Doucao in tobacco pipe products is realized.

[0005] The technical solutions claimed in the present invention are as follows:

[0006] A method for preparing Doucao that highlights the sweet and sour notes of plums comprises the following steps:

[0007] S1: Tobacco leaf selection: Select air-cured cigar wrapper Yunxue No. 36 tobacco leaves and lay them flat on the cigarette material; the grade of the tobacco leaves is WrC2;

[0008] S2: Pre-fermentation treatment: Prepare the fermentation liquid of the tobacco leaves described in S1, and spray the fermentation liquid evenly onto the tobacco leaves laid out in S1 using a spray bottle until the tobacco leaves are completely soaked; the fermentation liquid includes cloves, cinnamon, red wine, white wine, syrup, and water;

[0009] S3: Manual rolling and fermentation: Bundle the tobacco leaves and store them in a clean, odorless, shaded room for about one year until fermentation is complete. During this period, check the bundles weekly and replace any damaged tobacco materials promptly. This includes:

[0010] S31: Bundling tobacco leaves: Wrap the tobacco leaves in S1 with the cigarette material in S1 to form a tobacco bundle, and use nylon rope to wrap the bundle tightly from the end;

[0011] S32: Unbundling, removing ammonia and re-bundling for fermentation:

[0012] S321: During the first 6 months of storage, the cigarette bundles are processed every 30 days. The processing comprises untying the nylon rope described in S31, wrapping the bundle around the opposite end of the untied bundle, and then tying and tightening the bundle again.

[0013] S322: During the last 6 months of storage, the tobacco bundles are subjected to the treatment described in S321 every 45 days until fermentation is complete.

[0014] S4: untying the tobacco bundle, taking out the compact cylindrical hard block formed by the tobacco leaves, cutting the cylindrical hard block crosswise with a guillotine, and separating or cutting the block into shreds to obtain the tobacco leaves.

[0015] Preferably, the cigarette material is palm tree bark; the palm tree bark is uniform in thickness, complete, odorless, dry and moisture-free.

[0016] Preferably, the weight of the tobacco leaves spread on the cigarette material in S1 is 2.4-2.6 kg; the tobacco leaves are divided into 3-4 equal parts, and two parts are spread on the cigarette material in a staggered manner.

[0017] The grade of the tobacco leaves in S1 is selected from WrC2 and / or WrC3.

[0018] Preferably, the cigar wrapper Yunxue No. 36 tobacco leaves described in S1 are brown, have a size of 38-55 cm, and have moderate oil content.

[0019] Preferably, the cigar wrapper Yunxue No. 36 tobacco leaves need to have about two-thirds of the main veins from the base to the tip removed to make tobacco leaves shaped like frog legs.

[0020] Preferably, in the fermentation liquid of S2, the mass percentage concentrations of cloves, cinnamon, red wine, white wine, syrup and water are 1.5%, 1.5%, 15%, 3.5%, 4.5% and 74% respectively.

[0021] In S3, the completion of fermentation is judged by smoking evaluation. If the smoking evaluation shows no impurities and the taste is mellow, the fermentation is complete. Generally, the smoking evaluation begins in the later stage of step S322, when the tobacco leaves are dark brown in color and there is no obvious pungent ammonia smell after the tobacco bundles are untied, and when the aroma appears.

[0022] In S4, the wire stripping is done manually and the wire cutting is done mechanically.

[0023] The pipe tobacco obtained in S4 is used for pipe tobacco products.

[0024] Beneficial effects:

[0025] The present invention provides a method for preparing Doucao with a plum-like sweet and sour flavor. The method comprises selecting Yunxue No. 36 tobacco leaves with a WrC2 grade after air-conditioning and spreading the leaves on cigarette materials. The applicant has found that the main reason why the Doucao's distinctive aroma is not prominent and is severely homogenized is that the air-conditioning tobacco raw materials cannot independently support the formula framework. The present invention finds a single distinctive high-grade cigar wrapper as a raw material to support the distinctive aroma. Then, through reasonable processes, the fermentation formula is brought to its extreme, forming a unique plum-like sweet and sour flavor, avoiding the problem of poor raw material quality. The aroma is not prominent and the flavor is evenly distributed due to high temperature. The subsequent process is: first, pre-fermentation treatment is carried out, the fermentation liquid is prepared, and the prepared fermentation liquid is evenly sprayed on the tobacco leaves until the tobacco leaves are completely soaked; then the tobacco leaves are artificially rolled and fermented for about a year: the tobacco leaves are bundled, untied to remove ammonia and re-bundled for fermentation. Each time the bundle is untied and re-bundled, it is re-tied from a different starting position to fully tighten the bundle as a whole, create a low-oxygen or anaerobic fermentation environment with uniform tightness, and ensure that the tobacco leaves in each part are evenly fermented; after fermentation is completed, the leaves are shredded and cut into strips to obtain the tobacco leaves. Testing has shown that the pipe tobacco obtained by the present invention possesses a natural plum-like sweet and sour note. While the tobacco fermentation liquid does not contain components that create this note, the resulting pipe tobacco possesses an unexpected plum-like sweet and sour note. The production of this plum-like sweet and sour note is speculated to be due to a chemical reaction between added spices, alcohol, and the inherent chemical components of tobacco leaves under a fermentation environment, generating aromatic substances with a "plum aroma." This achieves a natural harmony between the tobacco's natural aroma and the plum-like sweet and sour note in the target pipe tobacco product, with distinct layers of plum aroma and sweet and sour flavor, a light smoke, and a clean, comfortable aftertaste. This addresses the issues of existing pipe tobacco products, such as a lack of distinctive aroma and severe homogenization. The present invention identifies a cigar wrapper formula that highlights the plum-like sweet and sour note, breaking the old model where conventional pipe tobacco formulas rely on a combination of multiple tobacco types. This improves the contribution of a single raw material to the formula, reduces costs, increases efficiency, and enhances the independent control of domestic pipe tobacco formulas.

[0026] The tobacco leaves are laid flat on the cigarette material in an end-to-end staggered manner to ensure that the thickness of the tobacco leaves at each position is the same; the cigarette material is palm tree bark to ensure that the moisture inside the tobacco bundle is evenly lost during the fermentation process. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 Flowchart of the present invention. DETAILED DESCRIPTION

[0028] The present invention will be further described below with reference to the accompanying drawings:

[0029] Unless otherwise specified, the components described in the present invention can be purchased by those skilled in the art.

[0030] A method for preparing Doucao that highlights the sweet and sour notes of plums, such as Figure 1 As shown, the following steps are included:

[0031] S1: Tobacco Leaf Selection: Select 2.4-2.6 kg of air-cured Yunxue 36 tobacco leaves for cigar wrappers. Divide them into 3-4 equal portions and lay them flat on palm bark, alternating the portions end-to-end. The tobacco is graded WrC2 and / or WrC3. The Yunxue 36 leaves are brown, 38-55 cm in size, and have a moderate oil content. The main veins from the base to the tip of the Yunxue 36 leaves are removed to create a frog-leg-like shape. The palm bark is uniform in thickness, intact, free of odor, and dry. These raw materials can independently support the formula framework. Through a rational process, the fermentation formula is maximized, resulting in a unique plum-like sweet and sour flavor.

[0032] S2: Pre-fermentation treatment: prepare the fermentation liquid of the tobacco leaves described in S1, and use a spray bottle to evenly spray the fermentation liquid onto the tobacco leaves laid out in S1 until the tobacco leaves are completely soaked; the fermentation liquid comprises cloves, cinnamon, red wine, white wine, syrup and water; the mass percentage concentrations of the components of cloves, cinnamon, red wine, white wine, syrup and water in the fermentation liquid are 1.5%, 1.5%, 15%, 3.5%, 4.5% and 74% respectively.

[0033] S3: Manual rolling and fermentation: Bundle the tobacco leaves and store them in a clean, odorless, shaded room for about one year until fermentation is complete. During this period, check the bundles weekly and replace any damaged tobacco materials promptly. This includes:

[0034] S31: Bundling tobacco leaves: Wrap the tobacco leaves in S1 with the cigarette material in S1 to form a tobacco bundle, and use nylon rope to wrap the bundle tightly from the end;

[0035] S32: Unbundling, removing ammonia and re-bundling for fermentation:

[0036] S321: During the first 6 months of storage, the cigarette bundles are processed every 30 days. The processing comprises untying the nylon rope described in S31, wrapping the bundle around the opposite end of the untied bundle, and then tying and tightening the bundle again.

[0037] S322: During the last 6 months of storage, the tobacco bundles are subjected to the treatment described in S321 every 45 days until fermentation is complete.

[0038] Among them, the fermentation is completed by judging whether it is completed through smoking evaluation. If the smoking evaluation shows that there is no impurity and the taste is mellow, the fermentation is completed; generally, it is in the later stage of step S322, the appearance of the tobacco leaves is dark brown, there is no obvious pungent ammonia smell after the tobacco bundles are untied, and when the aroma appears, the smoking evaluation begins.

[0039] S4: untying the tobacco bundle, taking out the compact cylindrical hard block formed by the tobacco leaves, cutting the cylindrical hard block crosswise with a guillotine, and manually or mechanically cutting the shredded tobacco into pipe grass; the pipe grass is used for making tobacco pipe shreds.

[0040] Experimental example

[0041] (1) Select about 2.5 kg of Yunxue 36 tobacco leaves for cigar wrappers after airing, remove the main veins (tobacco stems) from the base of the tobacco leaves to about two-thirds of the tip of the leaves, and make tobacco leaves shaped like frog legs. Divide the leaves into 3 to 4 equal portions and spread them end to end on palm tree bark that is uniform in thickness, complete, odorless, dry and moisture-free.

[0042] (2) Prepare 2.0 L of fermentation liquid: Weigh 30 g of cinnamon and 30 g of cloves, place them in a 30 cm × 50 cm non-woven filter bag, place them in 1000 mL of deionized water, bring to a boil, remove from the bag, add 30 mL of brown sugar syrup, stir thoroughly, and naturally cool the fermentation liquid to room temperature. Add 40 mL of 50% alcoholic liquor and 110 mL of 16.5% alcoholic red wine, stir thoroughly, and pour into a 1.7 L portable spray bottle.

[0043] (3) Use a spray bottle to evenly spray the fermentation liquid onto the flat tobacco leaves until the tobacco leaves are completely soaked, that is, when the tobacco leaves are lifted up, no more fermentation liquid drops slide down from the end of the leaves.

[0044] (4) Wrap the tobacco leaves with palm tree bark laid flat on the bottom and roll them into a thick bundle. Starting from the end, use a nylon rope with a diameter of 1.5 cm to wrap around the bundle and tie it tightly.

[0045] (5) The tobacco bundles should be stored in a clean, odorless, shaded room for about one year. During this period, the tobacco bundles should be checked weekly. If the palm bark is found to be damaged, the damaged palm bark should be replaced in time.

[0046] (6) After the tobacco bale is made, every 30 days, the nylon rope is untied once, and the tobacco bale is tightly bound again from the opposite end of the untied end of the tobacco bale. In the later 6 months, the tobacco bale is processed once every 45 days by untieing the tobacco bale and tightly binding again from the opposite end. When the tobacco bale is untied, if the tobacco leaf is dark brown in color, there is no obvious ammonia smell after the tobacco bale is untied, and the tobacco bale has a fragrance, the tobacco bale is started to be evaluated for smoking. If the evaluation result for smoking is that there is no odor, the taste is mellow, and it is judged that the fermentation is completed.

[0047] (7) After the tobacco bale is fermented, the tobacco leaf taken out is a hard cylindrical block. The outer surface of the tobacco column has natural vertical stripe texture like tree bark, and is black brown in color. The ends are not infected with mold, have obvious wine aroma, and slightly have the acid feeling of oil fermentation.

[0048] (8) The tobacco column is cut horizontally with a cutter at a thickness of 2-2.5 mm, and the tobacco column is manually disassembled into 2-2.5 mm tobacco strands for use as tobacco strand products.

[0049] The sensory evaluation method of the tobacco strand product is as follows: according to the tobacco strand sensory evaluation index evaluation standard and score based on consumer experience, each index of the sensory quality is scored, and the sensory performance is comprehensively evaluated. Five tobacco strand smoking experts (sensory quality evaluation committee experts) are organized to evaluate and score the sensory quality of the tobacco strand. The total score of the scoring items is 5 points. The higher the aftertaste and room aroma scores are, the better the quality is. The average of the experts is obtained in Table 1. The results show that the tobacco strands obtained by using the tobacco strand preparation method have obvious sun-cured tobacco aroma, obvious plum sweet aroma during smoking, slightly refreshing, and can be used as a concentration type raw material. The fermentation solution of the tobacco leaf does not contain components with plum sweet aroma, but the obtained tobacco strands have unexpected plum sweet aroma. It is speculated that the plum sweet aroma is generated by the chemical reaction of the added spices, wine, and the inherent chemical components of the tobacco leaf in the fermentation environment to generate tobacco with plum sweet aroma.

[0050] Table 1. Sensory quality evaluation of the tobacco strands obtained by the tobacco strand preparation method of the present application

[0051]

[0052] At the same time, five members of the tobacco smoker club are invited to evaluate the sensory quality of the tobacco strand samples obtained in the experimental example. The tobacco smokers participating in the tobacco strand tasting use a stone wood straight pipe with a tobacco channel diameter of 3 mm to evaluate the smoking.

[0053] Evaluation index and evaluation result:

[0054]

Tobacco color

[0055]

Physical smell

[0056]

Ash color

[0057] [Smell sensation when inhaling]: Strong and powerful, with a strong nasal irritation.

[0058] [Taste when smoking]: The tip of the tongue has a medium stimulation intensity, the smoke is light but textured, the aroma of wine and smoke is obvious, and the taste after the middle part adds a distinct sweet and sour taste of plum.

[0059] According to the sensory evaluation results, the Doucao obtained in this experimental example was recognized by the participating "Pipe Smokers", and they all agreed that its smoky aroma, wine aroma, plum aroma and sweet and sour flavors were distinct, and it had certain market promotion value.

[0060] Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A method for preparing Doucao that highlights the sweet and sour flavor of plums, characterized in that: The steps include: S1: Tobacco leaf selection: Select air-cured cigar wrapper Yunxue No. 36 tobacco leaves and lay them flat on the cigarette material; the grade of the tobacco leaves is WrC2; S2: Pre-fermentation treatment: preparing a fermentation liquid of the tobacco leaves described in S1, and spraying the fermentation liquid evenly onto the tobacco leaves laid out in S1 using a spray bottle until the tobacco leaves are completely soaked; the fermentation liquid comprises cloves, cinnamon, red wine, white wine, syrup, and water; the mass percentage concentrations of cloves, cinnamon, red wine, white wine, syrup, and water in the fermentation liquid are 1.5%, 1.5%, 15%, 3.5%, 4.5%, and 74%, respectively; S3: Manual rolling and fermentation: Bundle the tobacco leaves and store them in a clean, odorless, shaded room for one year until fermentation is complete. During this period, check the bundles weekly and replace any damaged tobacco materials promptly. This includes: S31: Bundling tobacco leaves: Wrap the tobacco leaves in S1 with the cigarette material in S1 to form a tobacco bundle, and use nylon rope to wrap the bundle tightly from the end; S32: Unbundling, removing ammonia and re-bundling for fermentation: S321: During the first 6 months of storage, the cigarette bundles are processed every 30 days. The processing comprises untying the nylon rope described in S31, wrapping the bundle around the opposite end of the untied bundle, and then tying and tightening the bundle again. S322: During the last 6 months of storage, the tobacco bundles are subjected to the treatment described in S321 every 45 days until fermentation is complete. S4: untying the tobacco bundle, taking out the compact cylindrical hard block formed by the tobacco leaves, cutting the cylindrical hard block crosswise with a guillotine, and separating or cutting the block into shreds to obtain the tobacco leaves.

2. The method for preparing Doucao with the sour and sweet notes of plum according to claim 1, characterized in that: The cigarette material is palm tree bark; the palm tree bark is uniform in thickness, complete, free of odor, dry and moisture-free.

3. The method for preparing Doucao with the sour and sweet notes of plum according to claim 1, characterized in that: The weight of the tobacco leaves spread on the cigarette material in S1 is 2.4-2.6 kg; the tobacco leaves are divided into 3-4 equal parts, and two parts are spread on the cigarette material in a staggered manner.

4. The method for preparing Doucao with a sweet and sour plum flavor according to claim 1, characterized in that: The grade of the tobacco leaves in S1 is selected from WrC2 and / or WrC3.

5. The method for preparing Doucao with the sour and sweet notes of plum according to claim 1, characterized in that: The tobacco leaves of the cigar wrapper Yunxue No. 36 described in S1 are brown, sized 38-55cm, and have moderate oil content.

6. The method for preparing Doucao with the sour and sweet notes of plum according to claim 5, characterized in that: The cigar wrapper Yunxue No. 36 tobacco leaves need to remove two-thirds of the main veins from the base to the tip of the leaf to make tobacco leaves shaped like frog legs.

7. The method for preparing Doucao with a sweet and sour plum flavor according to claim 1, characterized in that: In S3, the completion of fermentation is judged by smoking evaluation. If the smoking evaluation shows no impurities and the taste is mellow, the fermentation is complete. Generally, the smoking evaluation begins in the later stage of step S322, when the tobacco leaves are dark brown in color and there is no obvious pungent ammonia smell after the tobacco bundles are untied, and when the aroma appears.

8. The method for preparing Doucao with the sour and sweet notes of plum according to claim 1, characterized in that: In S4, the wire stripping is done manually and the wire cutting is done mechanically.

9. The method for preparing Doucao with a sweet and sour plum flavor according to claim 1, characterized in that: The pipe tobacco obtained in S4 is used for pipe tobacco products.

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