Method for adding great lake old wine to cigar leaf fermentation for flavoring and quality improvement

Abstract

The present application belongs to the technical field of cigar processing, and particularly relates to a method for adding old liquor to cigar tobacco to improve flavor and quality of fermentation. The method comprises the following steps: adding unsterilized old liquor in multiple times through moisture recovery, and adopting a three-stage fermentation mode of aerobic-anaerobic-aerobic to obtain cigar tobacco with obviously improved quality. The present application creatively combines Fujian Yongan unsterilized old liquor with cigar for fermentation, adopts multiple spraying of unsterilized old liquor, and adopts a three-stage fermentation mode of aerobic-anaerobic-aerobic, so that the content of phenylalanine conversion products, cembrane degradation products, carotenoid degradation products and chlorophyll degradation products in the cigar tobacco is significantly increased, the content of TSNAs is reduced, the content of reducing sugar and potassium is increased, and the content of nicotine, total nitrogen and chlorine is reduced. The present application optimizes fermentation temperature, humidity and time, so that the content of aroma components such as alcohols, aldehydes and ketones, esters, alkanes and aromatic compounds in the cigar tobacco reaches the maximum value.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of cigar processing, and particularly relates to a method for adding Dahulao liquor to cigar tobacco to improve fermentation. BACKGROUND

[0002] Cigar is a tobacco product, and main producing countries are Brazil, Cuba, Honduras, Indonesia, Mexico, the United States and China, etc. The aroma of cigar tobacco after conditioning is often unsatisfactory. After fermentation, the surface of cigar tobacco is free of green spots and other colors, the peculiar smell and bitterness of tobacco leaves are reduced, the taste is more mellow, the quality and quantity of aroma are significantly increased, and after fermentation, the appearance of cigar tobacco is improved, and the physical properties and chemical components are also greatly improved, and the safety is obviously improved. The chemical components include total nitrogen, nicotine, total sugar, reducing sugar, chlorine and potassium, etc.

[0003] There are 28 kinds of aroma substances in cigar and other tobaccos in the prior art, which are classified into phenylalanine conversion products, brown reaction products, cembranoid degradation products, carotenoid degradation products, chlorophyll degradation products and other categories. The phenylalanine conversion products mainly include benzaldehyde, phenethyl alcohol, benzyl alcohol and phenylacetaldehyde; the brown reaction products mainly include furfural, furfuryl alcohol and 5-methyl furfural; the cembranoid degradation products mainly include solanone; the carotenoid degradation products mainly include farnesyl propionaldehyde, beta-ionone, 3-hydroxy-beta dihydrodamascenone, beta-damascenone, maconitrine and maconitrine 2; the chlorophyll degradation products mainly include neophytadiene; and the harmful substances in tobacco mainly include TSNAs, i.e. tobacco-specific nitrosamines, in which alkaloids and nitrate are precursors of nitrosamines, and TSNAs are listed as class I carcinogens.

[0004] Fujian Yongan Dahulao liquor, also known as glutinous rice wine, is a low-alcohol rice wine made of glutinous rice as raw material and red koji as saccharifying and fermenting agent through fermentation of multiple microorganisms. The aroma components in the wine are complex, including aroma substances inherent in raw materials such as glutinous rice and koji, and flavor substances produced by metabolism, transformation and decomposition of microorganisms and enzymes during fermentation and aging, mainly including alcohols, esters, aldehydes, ketones, furans, acids, phenols, aromatic compounds, alkenes and alkanes, such as ethyl acetate, butyl acetate, ethyl succinate, ethyl octanoate, isoamyl acetate, decanoic acid ethyl ester, 2-methylpropionic acid ethyl ester, beta-phenyl ethanol, isoamyl alcohol, isobutyl alcohol, butanediol, butanedione, acetic acid, 1,3-dimethoxydipropyl, 1,1-diethoxy-ethane and furfural, which can significantly increase the aroma components in cigar tobacco.

[0005] Through retrieval, the prior art does not retrieve the prior art of combining Fujian Yongan Dahulao old wine and cigar fermentation, the prior art only discloses that CN192161937A discloses that hops are used for tobacco flavoring, CN103169152B discloses that high-grade baijiu is added to cigar tobacco leaves for fermentation, CN104172459A and CN104172461A disclose that Wuliangye and grape wine are used for smoking product flavoring, CN104403795A discloses that distillation yellow rice wine components are used for tobacco flavoring, CN113197332B discloses that yellow rice wine and wheat starter are used for fermenting tobacco leaves, CN106858698A discloses that wine starter is used for preparing tobacco extract, CN114617289A discloses a fermentation method for enhancing the flavor and quality of cigar tobacco leaves by adding rum liquid, and CN116762989A discloses a method for enhancing the flavor and quality of cigar tobacco leaves by adding whiskey liquid.

[0006] It can be seen that the prior art does not combine Fujian Yongan Dahulao old wine and cigar fermentation, and the effect of rice wine addition on the aroma components of cigar is not studied. In addition, the aroma components of cigar tobacco leaves are quite different under different fermentation conditions, and the control of fermentation process conditions directly determines the quality of cigar tobacco leaves. Optimizing and improving the fermentation process and parameters can significantly improve the quality of cigar tobacco leaves.

[0007] The present application creatively combines Fujian Yongan non-sterilized Dahulao old wine and cigar fermentation, improves the existing tobacco one-time fermentation process, and adopts a three-stage fermentation mode of aerobic-anaerobic-aerobic. The first aerobic fermentation can significantly increase the number of high-temperature resistant dominant bacteria such as bacillus, reduce miscellaneous bacteria, promote transformation and decomposition, and then the anaerobic fermentation and aerobic fermentation can promote the production of bacterial metabolites and further decomposition and transformation of macromolecular substances. Further optimization of fermentation parameters makes the quality of cigar tobacco leaves best, and has a significant industrial application prospect. SUMMARY

[0008] The present application provides a method for enhancing the flavor and quality of cigar tobacco leaves by adding Dahulao old wine, comprising the following steps:

[0009] (1) Spraying pure water on the modulated cigar tobacco leaves to restore moisture, and fully balancing the moisture in a constant temperature and humidity environment;

[0010] (2) Spraying 8%-15% non-sterilized Dahulao old wine on the cigar tobacco leaves with fully balanced moisture, standing for 8-15 hours, and then spraying 8%-15% non-sterilized Dahulao old wine, standing for 8-15 hours;

[0011] (3) the rested cigar leaves are subjected to aerobic-anaerobic-aerobic three-stage fermentation in a constant temperature and humidity environment with a temperature of 45-65 DEG C and a humidity of 60-85%, the aerobic-anaerobic-aerobic fermentation time ratio is 1:2:2, low-temperature re-drying, and cigar leaves are obtained.

[0012] Further, in the step (1), the modulated cigar leaves are sprayed with pure water for moisture recovery, so that the water content reaches 25-35%, preferably 30-35%, and more preferably 30%.

[0013] Further, in the step (2), 10-12% of unsterilized old lake liquor is first sprayed, and then 10-12% of unsterilized old lake liquor is sprayed after 10-12 hours of standing; preferably, 12% of unsterilized old lake liquor is first sprayed, and then 12% of unsterilized old lake liquor is sprayed after 12 hours of standing.

[0014] Further, in the step (3), the temperature is 50-65 DEG C, preferably 55-65 DEG C, and more preferably 60 DEG C.

[0015] Further, in the step (3), the humidity is 65-85%, preferably 70-80%, more preferably 75-80%, and most preferably 80%.

[0016] Further, in the step (3), aerobic-anaerobic-aerobic three-stage fermentation is performed for 16h-24h, preferably 18h-24h, more preferably 20-22h, and most preferably 22h.

[0017] Another aspect of the present application provides a method for adding old lake liquor to cigar leaves for flavoring and quality improvement fermentation, comprising the following steps:

[0018] (1) the modulated cigar leaves are sprayed with pure water for moisture recovery, so that the water content reaches 30%, and the moisture is balanced in a constant temperature and humidity environment;

[0019] (2) the cigar leaves with balanced moisture are first sprayed with 12% of unsterilized old lake liquor, and then 12% of unsterilized old lake liquor is sprayed after 12 hours of standing;

[0020] (3) the rested cigar leaves are subjected to aerobic-anaerobic-aerobic three-stage fermentation in a constant temperature and humidity environment with a temperature of 60 DEG C and a humidity of 80%, the aerobic-anaerobic-aerobic fermentation time ratio is 1:2:2, low-temperature re-drying, and cigar leaves are obtained.

[0021] The cigar leaves prepared by any of the above-mentioned methods.

[0022] Compared with the prior art, the present application has at least the following beneficial effects:

[0023] (1) The present application creatively combines Fujian Yongan non-sterilized Taihu Laolao with cigars for fermentation. Compared with the cigar tobacco leaves in Comparative Example 1 to which Suzhou Qiaoguifahua rice wine, rice Boba sweet rice wine juice or Wawo turbid rice wine juice is added, the combination of non-sterilized Taihu Laolao and cigar tobacco leaves obtains better sensory evaluation of cigar tobacco leaves. According to the activity of enzymes and microorganisms in rice wine, the present application creatively uses non-sterilized Taihu Laolao, and compared with sterilized Taihu Laolao, i.e. Comparative Example 2, the cigar tobacco leaves obtained by adding non-sterilized Taihu Laolao have better quality.

[0024] (2) The present application optimizes the spraying method of non-sterilized Taihu Laolao, and compared with the general one-time spraying method in the prior art, the present application can significantly increase the aroma components in cigar tobacco leaves by adopting the method of spraying and standing for several times.

[0025] (3) The present application improves the existing wine added to tobacco products which generally adopts one-time fermentation, and creatively adopts a three-stage fermentation mode of aerobic-anaerobic-aerobic. The first aerobic fermentation can significantly increase the number of high-temperature resistant dominant bacteria such as Bacillus, reduce miscellaneous bacteria, promote the conversion and decomposition of raw materials, and the subsequent anaerobic fermentation and aerobic fermentation can promote the production of microbial metabolites and further decomposition and transformation of macromolecular substances. Compared with one-time aerobic or anaerobic fermentation, the three-stage fermentation mode of aerobic-anaerobic-aerobic can increase the content of phenylalanine conversion products, cembrane degradation products, carotenoid degradation products and chlorophyll degradation products in cigar tobacco leaves, reduce the content of TSNAs, increase the content of reducing sugar and potassium, and reduce the content of nicotine, total nitrogen and chlorine.

[0026] (4) The present application optimizes the fermentation temperature, humidity and time, so that the content of aroma components such as alcohols, aldehydes and ketones, esters, alkanes and aromatic compounds in cigar tobacco leaves reaches the highest value. BRIEF DESCRIPTION OF DRAWINGS

[0027] Figure 1 is the influence of different addition methods and fermentation methods of Taihu Laolao in Example 1 on the content of phenylalanine conversion products, cembrane degradation products, carotenoid degradation products, chlorophyll degradation products and TSNAs in cigar tobacco leaves.

[0028] Figure 2 is the influence of different addition methods and fermentation methods of Taihu Laolao in Example 1 on the content of total sugar, reducing sugar, nicotine, total nitrogen, chlorine and potassium in cigar tobacco leaves.

[0029] Figure 3 is the sensory quality evaluation result of cigar tobacco leaves obtained by different addition methods and fermentation methods of Taihu Laolao in Example 1.

[0030] Figure 4 is the influence of different fermentation temperatures in Example 2 on the content of alcohols, aldehydes and ketones, esters, alkanes and aromatic compounds in cigar tobacco leaves.

[0031] Figure 5 Example 3 Influence of different fermentation humidity on the content of alcohol, aldehyde and ketone, ester, alkane and aromatic in cigar leaf.

[0032] Figure 6 Example 4 Influence of different fermentation time on the content of alcohol, aldehyde and ketone, ester, alkane and aromatic in cigar leaf. DETAILED DESCRIPTION

[0033] The aroma substances of cigar leaf were detected by gas chromatography-mass spectrometry (GC-MS), wherein the phenylalanine conversion products (benzaldehyde, phenethyl alcohol, benzyl alcohol, phenylacetaldehyde), brown reaction products (furfural, furfuryl alcohol and 5-methyl furfural), cedrane degradation products (solanesol, cedrene diol, solanols), carotenoid degradation products (farnesyl acetone, β-ionone, 3-hydroxy-β-dihydrodamascenone, β-damascenone, maconene and maconene 2), chlorophyll degradation products (neophytadiene), alcohol, aldehyde and ketone, ester, alkane, aromatic and other main aroma components of tobacco leaf, and harmful substances TSNAs were detected as indexes.

[0034] Determination of reducing sugar and water-soluble total sugar: 3,5-dinitrosalicylic acid (DNS) colorimetric method; determination of nicotine content: activated carbon addition method; determination of total nitrogen content: H2O2-H2SO4 digestion-distillation method; determination of potassium content: flame photometry; determination of chlorine content: silver nitrate volumetric method.

[0035] The sensory evaluation of cigar leaf was carried out according to the relevant smoking evaluation criteria of YC / T 415-2011 Tobacco in Product Sensory Evaluation Method.

[0036] The specific embodiments of the present application will be described below with reference to the accompanying drawings. The experimental methods used in the implementation examples are all conventional methods unless otherwise specified; and the materials, reagents and the like used are all commercially available unless otherwise specified.

[0037] Example 1 Influence of different adding methods and fermentation methods of Taihu old wine on cigar leaf

[0038] (1) The modulated cigar leaf was sprayed with pure water for moisture recovery, so that the moisture content reached 30%, and the moisture was fully balanced in a constant temperature and humidity environment;

[0039] (2) The cigar leaf with fully balanced moisture was divided into 10 parts, 1-3 parts were directly added with 24% unsterilized Fujian old wine, and were placed for 24 hours; 4-6 parts were first sprayed with 12% unsterilized Fujian old wine, and were placed for 12 hours, and then were sprayed with 12% unsterilized Fujian old wine, and were placed for 12 hours; and 7-10 parts were added with 24% pure water as a control group.

[0040] (3) 1-3 parts of the rested cigar leaves were subjected to aerobic primary artificial fermentation for 20 hours at a temperature of 55°C and a humidity of 78% in a constant temperature and humidity environment, to obtain cigar leaves A, anaerobic primary fermentation for 20 hours to obtain cigar leaves B, three-stage fermentation of aerobic fermentation for 4 hours-anaerobic fermentation for 8 hours-aerobic fermentation for 8 hours to obtain cigar leaves C, and the cigar leaves A, B and C were respectively subjected to low-temperature redrying to obtain cigar leaves A1, B1 and C1;

[0041] (3) 1-3 parts of the rested cigar leaves were subjected to aerobic primary artificial fermentation for 20 hours at a temperature of 55°C and a humidity of 78% in a constant temperature and humidity environment, to obtain cigar leaves A, anaerobic primary fermentation for 20 hours to obtain cigar leaves B, three-stage fermentation of aerobic fermentation for 4 hours-anaerobic fermentation for 8 hours-aerobic fermentation for 8 hours to obtain cigar leaves C, and the cigar leaves A, B and C were respectively subjected to low-temperature redrying to obtain cigar leaves A1, B1 and C1;

[0042] (3) 1-3 parts of the rested cigar leaves were subjected to aerobic primary artificial fermentation for 20 hours at a temperature of 55°C and a humidity of 78% in a constant temperature and humidity environment, to obtain cigar leaves A, anaerobic primary fermentation for 20 hours to obtain cigar leaves B, three-stage fermentation of aerobic fermentation for 4 hours-anaerobic fermentation for 8 hours-aerobic fermentation for 8 hours to obtain cigar leaves C, and the cigar leaves A, B and C were respectively subjected to low-temperature redrying to obtain cigar leaves A1, B1 and C1;

[0043] The 10th part of the cigar leaves was not subjected to any treatment, i.e., J1.

[0044] The components of the A1, B1, C1, D1, E1, F1, G1, H1, I1 and J1 groups of cigar leaves were detected, and the detection results are shown in Table 1. Figures 1-2 The A1, B1, C1, D1, E1, F1, G1, H1, I1 and J1 groups of cigar leaves were subjected to sensory quality evaluation, and the evaluation standard is shown in Table 1, and the evaluation results are shown in Table 2. Figure 3

[0045] Table 1 Evaluation standard

[0046]

[0047] From Figure 1 ​It can be seen that the harmful substances TSNAs in the cigar tobacco leaf change little before and after the aerobic fermentation only, and the aerobic-anaerobic-aerobic three-stage fermentation can significantly reduce the content of TSNAs in the tobacco leaf. The A1, B1, C1, D1, E1 and F1 groups added with unsterilized Taihu old wine can significantly increase the content of phenylalanine conversion products, brown reaction products, cembrane degradation products, carotenoid degradation products and chlorophyll degradation products in the tobacco leaf. By comparing the A1 and D1, B1 and E1 groups, and C1 and F1 groups, it can be known that the unsterilized Taihu old wine sprayed in batches and standing can improve the aroma components in the cigar tobacco leaf. By comparing the A1, B1, C1 or D1, E1, F1, it can be known that the aerobic-anaerobic-aerobic three-stage fermentation can improve the aroma components in the cigar tobacco leaf. Therefore, the unsterilized Taihu old wine sprayed in batches is combined with the aerobic-anaerobic-aerobic three-stage fermentation mode to prepare the cigar tobacco leaf.

[0048] From Figure 2 It can be seen that the fermentation can increase the content of reducing sugar and potassium, and reduce the content of nicotine, total nitrogen and total sugar. The possible reason is that the unsterilized Taihu old wine itself contains certain microorganisms, protease and other microbial and complex enzyme preparations, which can promote the hydrolysis of polysaccharide into reducing sugar and the hydrolysis of protein into amino acid, and the Maillard reaction between the amino acid and the reducing sugar can further promote the increase of aroma components in the cigar tobacco leaf. Among them, the unsterilized Taihu old wine sprayed in batches combined with the aerobic-anaerobic-aerobic three-stage fermentation mode, i.e. F1, has the most significant effect. Potassium has obvious enhancing effect on the burning property and smoldering holding capacity of the cigar tobacco leaf, while chlorine is on the contrary. Therefore, the cigar tobacco leaf prepared by the F1 group can significantly improve its burning property.

[0049] From Figure 3 It can be seen that the F1 group, i.e. the unsterilized Taihu old wine sprayed in batches combined with the aerobic-anaerobic-aerobic three-stage fermentation mode, is significantly superior to the A1 (sprayed once and aerobically fermented once), B1 (sprayed once and anaerobically fermented once), C1 (sprayed once and aerobically-anaerobically-aerobically fermented three times), D1 (sprayed twice and aerobically fermented once), E1 (sprayed twice and anaerobically fermented once) in terms of aroma, smoke amount, burning property, irritability and color. It is also superior to the G1, H1 and I1 groups without adding Taihu old wine and the J1 group without adding Taihu old wine and without fermentation.

[0050] Example 2

[0051] (1) The modulated cigar tobacco leaf was sprayed with pure water for moisture regain, so that the moisture content reached 30%, and the moisture was fully balanced in a constant temperature and humidity environment;

[0052] (2) The cigar tobacco leaf with fully balanced moisture was first sprayed with 12% unsterilized Fujian Taihu old wine, and then was sprayed with 12% unsterilized Fujian Taihu old wine after 12 hours of standing;

[0053] (3) After standing, the cigar tobacco leaves are subjected to three-stage fermentation in a constant temperature and humidity environment of (45, 50, 55℃, 60℃, 65℃) and 78% humidity: aerobic fermentation for 4 hours, anaerobic fermentation for 8 hours, and aerobic fermentation for 8 hours. The leaves are then re-dried at low temperature to obtain cigar tobacco leaves.

[0054] The main aroma components of cigar tobacco leaves, including alcohols, aldehydes, ketones, esters, alkanes, and aromatics, were detected. Specific results are as follows: Figure 4 As shown.

[0055] from Figure 4 It can be seen that within the temperature range of 45, 50, 55℃, and 60℃, the main aroma components of tobacco leaves, such as alcohols, aldehydes and ketones, esters, alkanes, and aromatics, increase with the increase of fermentation temperature, reaching the optimal value at 60℃, and then decreasing at the beginning.

[0056] Example 3

[0057] (1) Spray the prepared cigar tobacco leaves with pure water to rehydrate them, so that the moisture content reaches 30%, and fully balance the moisture in a constant temperature and humidity environment.

[0058] (2) Spray the cigar tobacco leaves that have been fully balanced with moisture with 12% unsterilized Fujian Dahu Laojiu and let them stand for 12 hours. Then spray them with 12% unsterilized Fujian Dahu Laojiu and let them stand for 12 hours.

[0059] (3) After standing, the cigar tobacco leaves are subjected to three-stage fermentation in a constant temperature and humidity environment of 60℃ and (60%, 65%, 70%, 75%, 80%, 85%): aerobic fermentation for 4 hours, anaerobic fermentation for 8 hours, and aerobic fermentation for 8 hours. The leaves are then re-dried at low temperature to obtain cigar tobacco leaves.

[0060] The main aroma components of cigar tobacco leaves, including alcohols, aldehydes, ketones, esters, alkanes, and aromatics, were detected. Specific results are as follows: Figure 5 As shown.

[0061] from Figure 5 It can be seen that at a humidity of 80%, the main aroma components of cigar tobacco leaves, such as alcohols, aldehydes, ketones, esters, alkanes, and aromatics, reach their maximum values.

[0062] Example 4

[0063] (1) Spray the prepared cigar tobacco leaves with pure water to rehydrate them, so that the moisture content reaches 30%, and fully balance the moisture in a constant temperature and humidity environment.

[0064] (2) Spray the cigar tobacco leaves that have been fully balanced with moisture with 12% unsterilized Fujian Dahu Laojiu and let them stand for 12 hours. Then spray them with 12% unsterilized Fujian Dahu Laojiu and let them stand for 12 hours.

[0065] (3) After standing, the cigar tobacco leaves were subjected to aerobic-anaerobic-aerobic three-stage fermentation (14h, 16h, 18h, 20h, 22h, 24h) in a constant temperature and humidity environment of 60℃ and 80%. The time ratio of aerobic-anaerobic-aerobic fermentation was 1:2:2. The leaves were then re-dried at low temperature to obtain cigar tobacco leaves.

[0066] The main aroma components of cigar tobacco leaves, including alcohols, aldehydes, ketones, esters, alkanes, and aromatics, were detected. Specific results are as follows: Figure 6 As shown.

[0067] from Figure 6 It can be seen that when the fermentation time is 22 hours and the aerobic-anaerobic-aerobic fermentation time ratio is 1:2:2, the main aroma components of cigar tobacco leaves, such as alcohols, aldehydes, ketones, esters, alkanes, and aromatics, reach their maximum values.

[0068] Example 5

[0069] (1) Spray the prepared cigar tobacco leaves with pure water to rehydrate them, so that the moisture content reaches 30%, and fully balance the moisture in a constant temperature and humidity environment.

[0070] (2) Spray the cigar tobacco leaves that have been fully balanced with moisture with 12% unsterilized Fujian Dahu Laojiu and let them stand for 12 hours. Then spray them with 12% unsterilized Fujian Dahu Laojiu and let them stand for 12 hours.

[0071] (3) After standing, the cigar tobacco leaves were fermented in a constant temperature and humidity environment of 60℃ and 80% for 22 hours in an aerobic-anaerobic-aerobic three-stage fermentation with a fermentation time ratio of 1:2:2. The leaves were then re-dried at low temperature to obtain cigar tobacco leaves.

[0072] Example 6

[0073] (1) Spray the prepared cigar tobacco leaves with pure water to rehydrate them, so that the moisture content reaches 25%, and fully balance the moisture in a constant temperature and humidity environment.

[0074] (2) Spray the cigar tobacco leaves that have been fully balanced with moisture with 8% unsterilized Fujian Dahu Laojiu and let them stand for 8 hours. Then spray them with 8% unsterilized Fujian Dahu Laojiu and let them stand for 8 hours.

[0075] (3) After standing, the cigar tobacco leaves were fermented in a constant temperature and humidity environment of 45℃ and 60% for 14 hours in an aerobic-anaerobic-aerobic three-stage fermentation. The time ratio of aerobic-anaerobic-aerobic fermentation was 1:2:2. The leaves were then re-dried at low temperature to obtain cigar tobacco leaves.

[0076] Example 7

[0077] (1) The modulated cigar leaves are sprayed with pure water for moisture recovery, so that the water content reaches 35%, and the moisture is fully balanced in a constant temperature and humidity environment;

[0078] (2) The cigar leaves with fully balanced moisture are first sprayed with 15% unsterilized Fujian Dahulao liquor, and then are placed for 15 hours, and then are sprayed with 15% unsterilized Fujian Dahulao liquor again, and then are placed for 15 hours;

[0079] (3) The placed cigar leaves are subjected to aerobic-anaerobic-aerobic three-stage fermentation in a constant temperature and humidity environment with a temperature of 65 DEG C and a humidity of 85% for 24 hours, the aerobic-anaerobic-aerobic fermentation time ratio is 1:2:2, and low-temperature re-drying is performed, so that the cigar leaves are obtained.

[0080] Comparative Example 1: The same as Example 5, the only difference is that Suzhou Qiaogui rice wine, Mipobobu sweet rice wine or Wowa turbid rice wine is respectively used instead of unsterilized Fujian Dahulao liquor, so that three kinds of cigar leaves are obtained.

[0081] Comparative Example 2: The same as Example 5, the only difference is that sterilized Dahulao liquor is used instead of unsterilized Dahulao liquor.

[0082] Comparative Examples 1-2 and Example 5 are subjected to sensory evaluation according to the evaluation standard in Table 1 of Example 1, and Example 5 is superior to Comparative Examples 1-2 in aroma, smoke amount, combustibility, irritability and color, and the possible reason is that the enzymes, microorganisms and aroma components in the glutinous rice wine of different origins and brands are different, and the enzymes and microorganisms in the sterilized glutinous rice wine are inactivated.

[0083] Although the present application has been disclosed with the preferred embodiments as above, it is not intended to limit the present application, and any person skilled in the art can make various modifications and modifications without departing from the spirit and scope of the present application, and therefore the protection scope of the present application should be defined by the claims.

Claims

1. A method for fermenting cigar tobacco leaves by adding Dahu aged liquor to enhance aroma and improve quality, characterized in that... The process includes the following steps: (1) Spray the prepared cigar tobacco leaves with purified water to rehydrate them and fully balance the moisture in a constant temperature and humidity environment; (2) Spray the fully balanced cigar tobacco leaves with 8%-15% unsterilized Dahu Laojiu and let them stand for 8-15 hours, then spray them with 8%-15% unsterilized Dahu Laojiu and let them stand for 8-15 hours; (3) After standing, carry out aerobic-anaerobic-aerobic three-stage fermentation in a constant temperature and humidity environment with a temperature of 45-65℃ and a humidity of 60-85%, with a fermentation time ratio of 1:2:2, and then re-dry at low temperature to obtain cigar tobacco leaves; In step (1), the prepared cigar tobacco leaves are sprayed with purified water to rehydrate them, so that the moisture content reaches 25-35%. In step (3), aerobic-anaerobic-aerobic three-stage fermentation is carried out for 20-24 hours.

2. The method for adding Dahu Laojiu (a type of Chinese liquor) to cigar tobacco leaves during fermentation to enhance aroma and quality, as described in claim 1, is characterized in that... In step (1), the prepared cigar tobacco leaves are sprayed with purified water to rehydrate them, so that the moisture content reaches 30%.

3. The method for adding Dahu Laojiu (a type of Chinese liquor) to cigar tobacco leaves during fermentation to enhance aroma and quality, as described in claim 1, is characterized in that... In step (2), first spray 12% unsterilized Dahu Laojiu and let it stand for 12 hours, then spray 12% unsterilized Dahu Laojiu again and let it stand for 12 hours.

4. The method for adding Dahu Laojiu (a type of Chinese liquor) to cigar tobacco leaves during fermentation to enhance aroma and quality, as described in claim 1, is characterized in that... The temperature in step (3) is 60°C.

5. The method for adding Dahu Laojiu (a type of Chinese liquor) to cigar tobacco leaves during fermentation to enhance aroma and quality, as described in claim 1, is characterized in that... The humidity in step (3) is 80%.

6. The method for adding Dahu Laojiu (a type of Chinese liquor) to cigar tobacco leaves during fermentation to enhance aroma and quality, as described in claim 1, is characterized in that... In step (3), aerobic-anaerobic-aerobic three-stage fermentation is carried out for 22 hours.

7. A method for fermenting cigar tobacco leaves by adding Dahu aged liquor to enhance aroma and improve quality, characterized in that... The process includes the following steps: (1) Spray the prepared cigar tobacco leaves with purified water to rehydrate them, so that the moisture content reaches 30%, and fully balance the moisture in a constant temperature and humidity environment; (2) Spray the fully balanced cigar tobacco leaves with 12% unsterilized Dahu Laojiu first, let them stand for 12 hours, and then spray them with 12% unsterilized Dahu Laojiu again, and let them stand for 12 hours; (3) After standing, carry out aerobic-anaerobic-aerobic three-stage fermentation for 22 hours in a constant temperature and humidity environment with a temperature of 60℃ and a humidity of 80%, with the aerobic-anaerobic-aerobic fermentation time ratio being 1:2:2, and then re-dry at low temperature to obtain cigar tobacco leaves.

8. Cigar tobacco leaves prepared by any one of claims 1-7.

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