A smoking tobacco and a method of making the same

Abstract

The present application belongs to the technical field of pipe tobacco, and particularly relates to a pipe tobacco with highlighted smoking aroma and a preparation method thereof. The pipe tobacco is composed of the following raw materials in parts by weight: 30-36 parts of cigar wrapper No. 36 tobacco leaves, 15-18 parts of cigar core No. 6 tobacco leaves, 30-36 parts of Yunnan Loping Badaheli tobacco leaves, and 10-25 parts of fermentation liquor. The pipe tobacco provided by the present application has natural smoking aroma, good olfactory aroma richness, good taste richness, and hierarchical release of overall smoking aroma and rear end sweetness, which is different from the old mode of conventional pipe tobacco main formula which needs to rely on multiple types of tobacco compounding to realize multi-level sensory highlighting, improves the formula design level of single raw material, reduces cost and increases efficiency, and improves the independent control ability of domestic pipe tobacco formula.

Description

Technical Field

[0001] The invention belongs to the technical field of pipe tobacco, and particularly relates to pipe tobacco with a smoky aroma and a preparation method thereof. Background Art

[0002] Pipe tobacco products are tobacco products made by cutting tobacco leaves into shreds, granules, flakes, powder, or other shapes, adding excipients, and fermenting them for sale. Common tobacco raw materials for pipe tobacco products include flue-cured tobacco, burley tobacco, oriental tobacco, and air-cured tobacco. Each type of tobacco is compounded according to a specific percentage to create a multi-layered aroma profile and achieve a multi-dimensional sensory experience throughout the initial, mid, and final stages of the smoke. During the fermentation process, flavoring ingredients are added to achieve the product design goal of highlighting a specific aroma.

[0003] Pipe tobacco is a niche, high-end consumer tobacco product outside of conventional cigarettes, commanding a higher price per gram than traditional combustible cigarettes. Traditional pipe tobacco formulations often use flue-cured tobacco as the primary ingredient, but the strong aroma of flue-cured tobacco can easily mask the characteristic aromas of other tobacco types, resulting in a single, flue-cured tobacco aroma. To create pipe tobacco products with diverse aroma profiles, there is an urgent need to develop pipe tobacco formulas that highlight the characteristic aroma of tobacco by combining different types of non-flue-cured tobacco leaves. Summary of the Invention

[0004] The present invention solves the problem that traditional pipe tobacco shreds are often composed mainly of flue-cured tobacco leaves, resulting in the overall aroma style of the pipe tobacco being a single flue-cured tobacco aroma. The present invention provides a pipe tobacco shreds that exhibit a smoky aroma and a preparation method thereof. By selecting different types of non-flue-cured tobacco leaves, combining different types of tobacco leaves, and relying on added fermentation treatment and fermentation processing, the pipe tobacco shreds that exhibit a smoky aroma are obtained.

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

[0006] A pipe tobacco with a smoky aroma is prepared from the following raw materials in parts by weight: 30-36 parts of Yunxue No. 36 tobacco leaves for cigar wrappers, 15-18 parts of Yunxue No. 6 tobacco leaves for cigar fillers, 30-36 parts of Badahe native tobacco leaves from Luoping, Yunnan, and 10-25 parts of fermentation liquid.

[0007] Preferably, the pipe tobacco with a smoky aroma is composed of the following raw materials in parts by weight: 32 parts of Yunxue No. 36 tobacco leaves for cigar wrappers, 16 parts of Yunxue No. 6 tobacco leaves for cigar fillers, 32 parts of Badahe native tobacco leaves from Luoping, Yunnan, and 20 parts of fermentation liquid.

[0008] Preferably, the mass ratio of the cigar wrapper Yunxue No. 36 tobacco leaves, the cigar core Yunxue No. 6 tobacco leaves and the Yunnan Luoping Badahe native tobacco leaves is 2:1:2.

[0009] Preferably, the fermentation liquid comprises: cloves, cinnamon, red wine, white wine, syrup and water, wherein the mass percentage concentrations of the cloves, cinnamon, red wine, white wine, syrup and water are 1.5%, 1.5%, 2.0%, 3.5%, 4.5% and 87% respectively; the preparation method of the fermentation liquid is: uniformly mixing cloves, cinnamon, red wine, white wine, syrup and water with mass percentage concentrations of 1.5%, 1.5%, 2.0%, 3.5%, 4.5% and 87% respectively, then boiling and keeping it in a boiling state for 20 minutes, then cooling it at room temperature and filtering it with gauze to obtain the fermentation liquid.

[0010] Preferably, the Yunnan Luoping Badahe native tobacco is a local sun-cured tobacco; the cigar wrapper Yunxue No. 36 and the cigar core Yunxue No. 6 are cigars; the tobacco leaves of the cigars and the local sun-cured tobacco are both cured tobacco leaves with moderate oil content and brown color.

[0011] Preferably, the grade of the cigar wrapper Yunxue No. 36 tobacco leaves is selected from WrC2 and / or WrC3; the grade of the cigar core Yunxue No. 6 tobacco leaves is selected from FiC2 and / or FiC3; the grade of the Yunnan Luoping Badahe native tobacco is selected from C2 and / or C3.

[0012] Preferably, the tobacco leaves of the cigar are 38-55 cm in size, and the tobacco leaves of the local sun-cured tobacco are 32-45 cm in size.

[0013] The present invention provides a method for preparing pipe tobacco with a smoky aroma, comprising the following steps:

[0014] S1: Tobacco leaf stem removal: Cigar wrapper Yunxue No. 36 tobacco leaves, cigar filler Yunxue No. 6 tobacco leaves, and Yunnan Luoping Badahe native tobacco leaves are stemmed, that is, the main vein from the base to about two-thirds of the tip of the leaf is removed;

[0015] S2: Pre-fermentation treatment: spraying the fermentation liquid evenly on the tobacco leaves treated in S1 until the tobacco leaves are completely soaked in the fermentation liquid;

[0016] S3: Fermentation treatment: The tobacco leaves obtained in S2 are wrapped and bundled with palm bark, and the bundles are tightly bound with nylon ropes starting from the ends. The bundles are then stored in a clean, odorless, shaded room for about one year.

[0017] S31: Tobacco leaf defusation and alcoholization: During the first six months of fermentation and storage, tobacco leaves should be unbundled and re-bundled every 30 days to reduce ammonia. During the next six months, unbundling and re-bundling should be carried out every 45 days. After unbundling and re-bundling, the leaves should be re-bundled from different starting positions to fully tighten the bundle and complete natural fermentation and alcoholization under uniform low-oxygen or anaerobic conditions.

[0018] S4: Cutting tobacco leaves: The tobacco leaves obtained in S3 are cut into shreds mechanically or manually to form pipe tobacco shreds that can be used for pipe smoking.

[0019] Preferably, the size of the cigar wrapper Yunxue No. 36 tobacco leaves and the cigar core Yunxue No. 6 tobacco leaves in S1 is 38-55 cm, and the size of the Yunnan Luoping Badahe native tobacco leaves is 32-45 cm; the grade of the cigar wrapper Yunxue No. 36 tobacco leaves is selected from WrC2 and / or WrC3; the grade of the cigar core Yunxue No. 6 tobacco leaves is selected from FiC2 and / or FiC3; the grade of the Yunnan Luoping Badahe native tobacco leaves is selected from C2 and / or C3.

[0020] Preferably, the fermentation liquid in S2 comprises: cloves, cinnamon, red wine, white wine, syrup and water, wherein the mass percentage concentrations of cloves, cinnamon, red wine, white wine, syrup and water are 1.5%, 1.5%, 2.0%, 3.5%, 4.5% and 87%, respectively; the preparation method of the fermentation liquid is: uniformly mixing cloves, cinnamon, red wine, white wine, syrup and water with mass percentage concentrations of 1.5%, 1.5%, 2.0%, 3.5%, 4.5% and 87%, respectively, then boiling and keeping it in a boiling state for 20 minutes, then cooling it at room temperature and filtering it with gauze to obtain the fermentation liquid.

[0021] Beneficial effects:

[0022] The present invention provides a pipe tobacco shredded tobacco with a smoky aroma and a preparation method thereof. The pipe tobacco shredded tobacco is composed of the following raw materials in parts by weight: 30 to 36 parts of cigar wrapper Yunxue No. 36 tobacco leaves, 15 to 18 parts of cigar core Yunxue No. 6 tobacco leaves, 30 to 36 parts of Yunnan Luoping Badahe native tobacco leaves, and 10 to 25 parts of fermentation liquid. The pipe tobacco shredded tobacco obtained by the present invention has a natural smoky aroma, good olfactory aroma richness, good taste richness, and the overall smoky aroma and back-end sweetness are released in layers. This is different from the old model in which the main formula of conventional pipe tobacco shreds needs to rely on the compounding of multiple types of tobacco to achieve multi-level sensory expression. This solves the problem that traditional pipe tobacco shreds often use flue-cured tobacco as the main component to combine tobacco leaves, resulting in a single overall aroma style of the pipe tobacco shreds. This improves the formula design level of a single raw material, reduces costs and increases efficiency, and improves the independent control capability of domestic pipe tobacco shreds formulas.

[0023] The present invention studies the mass ratio of Yunxue No. 36 tobacco leaves for cigar wrappers, Yunxue No. 6 tobacco leaves for cigar fillers, and Badahe native tobacco leaves from Luoping, Yunnan. It is ultimately determined that when the mass ratio of the above three tobacco leaves is set to 2:1:2, the resulting pipe tobacco has the most prominent smoky aroma and the best olfactory aroma and richness of taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1This is a flow chart of a method for preparing pipe tobacco for smoked incense according to an embodiment of the present invention. DETAILED DESCRIPTION

[0025] The present invention will be further described below with reference to the accompanying drawings:

[0026] Unless otherwise specified, the components described in the present invention can be purchased by those skilled in the art.

[0027] In the following embodiments, the Yunnan Luoping Badahe native tobacco is a local sun-cured tobacco; the cigar wrapper Yunxue No. 36 and the cigar core Yunxue No. 6 are cigars; the tobacco leaves of the cigars and the local sun-cured tobacco are both cured tobacco leaves, with moderate oil content and brown color; the sizes of the cigar wrapper Yunxue No. 36 tobacco leaves and the cigar core Yunxue No. 6 tobacco leaves are 38-55 cm in size, and the size of the Yunnan Luoping Badahe native tobacco leaves is 32-45 cm in size; the grade of the cigar wrapper Yunxue No. 36 tobacco leaves are selected from WrC2 and / or WrC3; the grade of the cigar core Yunxue No. 6 tobacco leaves are selected from FiC2 and / or FiC3; the grade of the Yunnan Luoping Badahe native tobacco leaves are selected from C2 and / or C3.

[0028] Example 1

[0029] A pipe tobacco with a smoky aroma is prepared from the following raw materials in parts by weight: 1.5 kg of Yunxue No. 36 tobacco leaves for cigar wrappers, 0.75 kg of Yunxue No. 6 tobacco leaves for cigar fillers, 1.5 kg of Badahe native tobacco leaves from Luoping, Yunnan, and 1.25 kg of fermentation liquid.

[0030] The preparation method of the above-mentioned pipe tobacco is as follows Figure 1 As shown, the following steps are included:

[0031] S1: Tobacco stem removal: 1.5 kg of Yunxue No. 36 cigar wrapper tobacco leaves, 0.75 kg of Yunxue No. 6 cigar filler tobacco leaves, and 1.5 kg of Badahe native tobacco leaves from Luoping, Yunnan Province, were divided into 3-4 equal portions. Each portion was stacked together and laid flat on palm tree bark, alternating end to end. The above tobacco leaves were stemmed, i.e., the main vein from the base to the tip of the leaf was removed.

[0032] S2: Pre-fermentation treatment: 1.25 kg of the fermentation liquid is evenly sprayed on the tobacco leaves treated by S1 until the tobacco leaves are completely soaked in the fermentation liquid; the fermentation liquid comprises: cloves, cinnamon, red wine, white wine, syrup and water, wherein the mass percentage concentrations of the cloves, cinnamon, red wine, white wine, syrup and water are 1.5%, 1.5%, 2.0%, 3.5%, 4.5% and 87% respectively; the preparation method of the fermentation liquid is: cloves, cinnamon, red wine, white wine, syrup and water with mass percentage concentrations of 1.5%, 1.5%, 2.0%, 3.5%, 4.5% and 87% respectively, then boiled and kept in a boiling state for 20 minutes, then cooled at room temperature and filtered with gauze, and the filtered fermentation liquid is used for the above-mentioned pre-fermentation treatment.

[0033] S3: Fermentation: Wrap the tobacco leaves obtained in S2 with palm bark, then securely tie the bundle with 1.5cm thick nylon rope, starting at the ends. Store in a clean, odorless, shaded room for approximately one year. Check the bundle weekly and replace any damaged palm bark immediately. Removed tobacco leaves are compact, cylindrical masses. The tobacco column exhibits the natural vertical stripes of the bark, is dark brown, and free of mold at either end. It has a distinct wine aroma and a slightly sour, fermented oily texture.

[0034] S31: Tobacco leaf de-fuselage and alcoholization: During the first 6 months of fermentation and storage, the tobacco leaves should be unbundled and re-bundled every 30 days to reduce ammonia. During the next 6 months, the leaves should be unbundled and re-bundled every 45 days. After unbundling, the leaves should be re-bundled from different starting positions to fully tighten the bundle and complete natural fermentation and alcoholization under uniform low-oxygen or anaerobic conditions.

[0035] S4: Cutting tobacco leaves: The tobacco leaves obtained in S3 are cut into shreds with a shredder according to a thickness of 2.0 to 2.5 mm to form pipe tobacco shreds that can be used for pipe smoking.

[0036] Example 2

[0037] A pipe tobacco with a smoky aroma is composed of the following raw materials in parts by weight: 1.64 kg of Yunxue No. 36 tobacco leaves for cigar wrappers, 0.82 kg of Yunxue No. 6 tobacco leaves for cigar fillers, 1.64 kg of Badahe native tobacco leaves from Luoping, Yunnan, and 0.9 kg of fermentation liquid.

[0038] The preparation method of the above-mentioned pipe tobacco is as follows Figure 1 As shown, the following steps are included:

[0039] S1: Tobacco stem removal: 1.64 kg of cigar wrapper Yunxue No. 36 tobacco leaves, 0.82 kg of cigar filler Yunxue No. 6 tobacco leaves, and 1.64 kg of Yunnan Luoping Badahe native tobacco leaves were divided into 3-4 equal portions. Each portion was stacked together and laid flat on palm tree bark in an alternating pattern, end to end. The above tobacco leaves were stemmed, i.e., the main vein from the base to the tip of the leaf was removed.

[0040] S2: Pre-fermentation treatment: 0.9 kg of the fermentation liquid is evenly sprayed on the tobacco leaves treated by S1 until the tobacco leaves are completely soaked in the fermentation liquid; the fermentation liquid comprises: cloves, cinnamon, red wine, white wine, syrup and water, wherein the mass percentage concentrations of the cloves, cinnamon, red wine, white wine, syrup and water are 1.5%, 1.5%, 2.0%, 3.5%, 4.5% and 87% respectively; the preparation method of the fermentation liquid is: cloves, cinnamon, red wine, white wine, syrup and water with mass percentage concentrations of 1.5%, 1.5%, 2.0%, 3.5%, 4.5% and 87% respectively, then boiled and kept in a boiling state for 20 minutes, then cooled at room temperature and filtered with gauze, and the filtered fermentation liquid is used for the above-mentioned pre-fermentation treatment.

[0041] S3: Fermentation: Wrap the tobacco leaves obtained in S2 with palm bark, then securely tie the bundle with 1.5cm thick nylon rope, starting at the ends. Store in a clean, odorless, shaded room for approximately one year. Check the bundle weekly and replace any damaged palm bark immediately. Removed tobacco leaves are compact, cylindrical masses. The tobacco column exhibits the natural vertical stripes of the bark, is dark brown, and free of mold at either end. It has a distinct wine aroma and a slightly sour, fermented oily texture.

[0042] S31: Tobacco leaf de-fuselage and alcoholization: During the first 6 months of fermentation and storage, the tobacco leaves should be unbundled and re-bundled every 30 days to reduce ammonia. During the next 6 months, the leaves should be unbundled and re-bundled every 45 days. After unbundling, the leaves should be re-bundled from different starting positions to fully tighten the bundle and complete natural fermentation and alcoholization under uniform low-oxygen or anaerobic conditions.

[0043] S4: Cutting tobacco leaves: The tobacco leaves obtained in S3 are cut into shreds with a shredder according to a thickness of 2.0 to 2.5 mm to form pipe tobacco shreds that can be used for pipe smoking.

[0044] Example 3

[0045] A pipe tobacco with a smoky aroma is prepared from the following raw materials in parts by weight: 1.6 kg of Yunxue No. 36 tobacco leaves for cigar wrappers, 0.8 kg of Yunxue No. 6 tobacco leaves for cigar fillers, 1.6 kg of Badahe native tobacco leaves from Luoping, Yunnan, and 1 kg of fermentation liquid.

[0046] The preparation method of the above-mentioned pipe tobacco is as follows Figure 1 As shown, the following steps are included:

[0047] S1: Tobacco stem removal: 1.6 kg of Yunxue No. 36 cigar wrapper tobacco leaves, 0.8 kg of Yunxue No. 6 cigar filler tobacco leaves, and 1.6 kg of Badahe native tobacco leaves from Luoping, Yunnan Province, were divided into 3-4 equal portions. Each portion was stacked together and laid flat on palm tree bark, alternating end to end. The above tobacco leaves were stemmed, i.e., the main vein from the base to the tip of the leaf was removed.

[0048] S2: Pre-fermentation treatment: 1 kg of the fermentation liquid is evenly sprayed on the tobacco leaves treated by S1 until the tobacco leaves are completely soaked in the fermentation liquid; the fermentation liquid comprises: cloves, cinnamon, red wine, white wine, syrup and water, wherein the mass percentage concentrations of the cloves, cinnamon, red wine, white wine, syrup and water are 1.5%, 1.5%, 2.0%, 3.5%, 4.5% and 87% respectively; the preparation method of the fermentation liquid is: cloves, cinnamon, red wine, white wine, syrup and water with mass percentage concentrations of 1.5%, 1.5%, 2.0%, 3.5%, 4.5% and 87% respectively, then boiled and kept in a boiling state for 20 minutes, then cooled at room temperature and filtered with gauze, and the filtered fermentation liquid is used for the above-mentioned pre-fermentation treatment.

[0049] S3: Fermentation: Wrap the tobacco leaves obtained in S2 with palm bark, then securely tie the bundle with 1.5cm thick nylon rope, starting at the ends. Store in a clean, odorless, shaded room for approximately one year. Check the bundle weekly and replace any damaged palm bark immediately. Removed tobacco leaves are compact, cylindrical masses. The tobacco column exhibits the natural vertical stripes of the bark, is dark brown, and free of mold at either end. It has a distinct wine aroma and a slightly sour, fermented oily texture.

[0050] S31: Tobacco leaf de-fuselage and alcoholization: During the first 6 months of fermentation and storage, the tobacco leaves should be unbundled and re-bundled every 30 days to reduce ammonia. During the next 6 months, the leaves should be unbundled and re-bundled every 45 days. The unbundling and re-bundling should be carried out from different starting positions to fully tighten the bundle as a whole, so that the bundle can complete natural fermentation and alcoholization under uniform low-oxygen or anaerobic conditions.

[0051] S4: Cutting tobacco leaves: The tobacco leaves obtained in S3 are cut into shreds with a shredder according to a thickness of 2.0 to 2.5 mm to form pipe tobacco shreds that can be used for pipe smoking.

[0052] Example 4

[0053] A pipe tobacco with a smoky aroma is prepared from the following raw materials in parts by weight: 1.6 kg of Yunxue No. 36 tobacco leaves for cigar wrappers, 0.85 kg of Yunxue No. 6 tobacco leaves for cigar fillers, 1.8 kg of Badahe native tobacco leaves from Luoping, Yunnan, and 0.75 kg of fermentation liquid.

[0054] The preparation method of the above-mentioned pipe tobacco is as follows Figure 1 As shown, the following steps are included:

[0055] S1: Tobacco leaf stem removal: 1.6 kg of cigar wrapper Yunxue No. 36 tobacco leaves, 0.85 kg of cigar filler Yunxue No. 6 tobacco leaves, and 1.8 kg of Yunnan Luoping Badahe native tobacco leaves were divided into 3-4 equal portions. Each portion was stacked together and laid flat on palm tree bark in an alternating pattern, end to end. The above tobacco leaves were stemmed, i.e., the main vein from the base to the tip of the leaf was removed.

[0056] S2: Pre-fermentation treatment: 0.75 kg of the fermentation liquid is evenly sprayed on the tobacco leaves treated by S1 until the tobacco leaves are completely soaked in the fermentation liquid; the fermentation liquid comprises: cloves, cinnamon, red wine, white wine, syrup and water, wherein the mass percentage concentrations of cloves, cinnamon, red wine, white wine, syrup and water are 1.5%, 1.5%, 2.0%, 3.5%, 4.5% and 87% respectively; the preparation method of the fermentation liquid is: cloves, cinnamon, red wine, white wine, syrup and water with mass percentage concentrations of 1.5%, 1.5%, 2.0%, 3.5%, 4.5% and 87% respectively, then boiled and kept in a boiling state for 20 minutes, then cooled at room temperature and filtered with gauze, and the filtered fermentation liquid is used for the above-mentioned pre-fermentation treatment.

[0057] S3: Fermentation: Wrap the tobacco leaves obtained in S2 with palm bark, then securely tie the bundle with 1.5cm thick nylon rope, starting at the ends. Store in a clean, odorless, shaded room for approximately one year. Check the bundle weekly and replace any damaged palm bark immediately. Removed tobacco leaves are compact, cylindrical masses. The tobacco column exhibits the natural vertical stripes of the bark, is dark brown, and free of mold at either end. It has a distinct wine aroma and a slightly sour, fermented oily texture.

[0058] S31: Tobacco leaf de-fuselage and alcoholization: During the first 6 months of fermentation and storage, the tobacco leaves should be unbundled and re-bundled every 30 days to reduce ammonia. During the next 6 months, the leaves should be unbundled and re-bundled every 45 days. The unbundling and re-bundling should be carried out from different starting positions to fully tighten the bundle as a whole, so that the bundle can complete natural fermentation and alcoholization under uniform low-oxygen or anaerobic conditions.

[0059] S4: Cutting tobacco leaves: The tobacco leaves obtained in S3 are cut into shreds with a shredder according to a thickness of 2.0 to 2.5 mm to form pipe tobacco shreds that can be used for pipe smoking.

[0060] Experimental example

[0061] The pipe tobacco obtained in Examples 1-4 was subjected to a sensory evaluation as follows: each sensory quality indicator was scored according to the sensory evaluation criteria and scores based on consumer experience, and their sensory performance was comprehensively evaluated. Five pipe tobacco smoking experts (experts from the Sensory Quality Evaluation and Appraisal Committee) were organized to conduct a sensory quality evaluation of pipe tobacco. The total score was 5 points, with higher scores for aftertaste and room notes indicating a more positive quality. The average score of the experts is shown in Table 1. The results showed that the pipe tobacco obtained in Examples 1-4 had more pronounced smoky and fermented aromas, a slight sweet flavor, and a slight thirst-quenching effect. Among them, the pipe tobacco obtained in Example 3 had the most pronounced smoky and fermented aromas and the best flavor.

[0062] Table 1. Sensory quality evaluation of the pipe tobacco with smoky aroma

[0063]

[0064] At the same time, five pipe smokers were invited to conduct a sensory evaluation of the pipe tobacco samples obtained in this example. The pipe smokers who participated in the pipe tobacco tasting selected a briar straight pipe with a flue diameter of 3 mm for smoking evaluation.

[0065] Evaluation indicators and evaluation results:

[0066]

Tobacco color

[0067] [Actual smell]: Obvious wine aroma.

[0068]

Ash color

[0069] [Smell sensation when inhaling]: Strong and powerful, with a strong nasal irritation.

[0070] [Taste]: The initial smoke has a moderate nasal irritation, the smoke is soft and not hot or spicy, and the mouth irritation is mild, with a slight sweetness and a slightly high mouth irritation. After the middle, the smoky aroma becomes more obvious, similar to the smoky aroma of Ga with Hoggarth & Co. Kendal Dark tobacco, and other aroma characteristics are not obvious.

[0071] According to the sensory evaluation results, the finished pipe tobacco products obtained in Examples 1-4 were recognized by the participating "pipe smokers", and they all agreed that their smoky aroma was the main tone of the overall performance of the pipe tobacco, and could be used for blending to increase the smoky flavor of the formulated pipe tobacco, and had strong formula application value.

[0072] 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 pipe tobacco with a smoky aroma, characterized in that: The steps include: S1: Tobacco stem removal: Cigar wrapper Yunxue No. 36 tobacco leaves, cigar filler Yunxue No. 6 tobacco leaves, and Yunnan Luoping Badahe native tobacco leaves are stemmed, that is, the main vein from the base to the tip of the leaf is removed; the Yunnan Luoping Badahe native tobacco is a local sun-cured tobacco; the cigar wrapper Yunxue No. 36 and cigar filler Yunxue No. 6 are cigars; the tobacco leaves of the cigars and local sun-cured tobacco are all cured tobacco leaves, with moderate oil content and brown color; the grade of the cigar wrapper Yunxue No. 36 tobacco leaves are selected from WrC2 and / or WrC3; the grade of the cigar filler Yunxue No. 6 tobacco leaves are selected from FiC2 and / or FiC3; the grade of the Yunnan Luoping Badahe native tobacco is selected from C2 and / or C3; S2: Pre-fermentation treatment: spraying the fermentation liquid evenly on the tobacco leaves treated by S1 until the tobacco leaves are completely soaked in the fermentation liquid; the fermentation liquid comprises: cloves, cinnamon, red wine, white wine, syrup and water, wherein the mass percentage concentrations of the cloves, cinnamon, red wine, white wine, syrup and water are 1.5%, 1.5%, 2.0%, 3.5%, 4.5% and 87%, respectively; the fermentation liquid is prepared by uniformly mixing cloves, cinnamon, red wine, white wine, syrup and water with mass percentage concentrations of 1.5%, 1.5%, 2.0%, 3.5%, 4.5% and 87%, respectively, then boiling and maintaining the boiling state for 20 minutes, then cooling at room temperature and filtering with gauze to obtain the fermentation liquid; S3: Fermentation treatment: The tobacco leaves obtained in S2 are wrapped and bundled with palm bark, and the bundles are tightly bound with nylon rope starting from the ends, and stored in a clean, odorless, shady room for 1 year; S31: Tobacco leaf defusation and alcoholization: During the first six months of fermentation and storage, tobacco leaves should be unbundled and re-bundled every 30 days to reduce ammonia. During the next six months, unbundling and re-bundling should be carried out every 45 days. After unbundling and re-bundling, the leaves should be re-bundled from different starting positions to fully tighten the bundle and complete natural fermentation and alcoholization under uniform low-oxygen or anaerobic conditions. S4: Cutting tobacco leaves: The tobacco leaves obtained in S3 are cut mechanically or manually into pipe tobacco leaves for use in pipe smoking. The components of the cigar wrapper Yunxue No. 36 tobacco leaves, the cigar core Yunxue No. 6 tobacco leaves, the Yunnan Luoping Badahe native tobacco leaves and the fermentation liquid are 30-36 parts, 15-18 parts, 30-36 parts and 10-25 parts respectively.

2. The method for preparing pipe tobacco with a smoky aroma according to claim 1, wherein: The sizes of the cigar wrapper Yunxue No. 36 tobacco leaves and the cigar core Yunxue No. 6 tobacco leaves described in S1 are 38-55 cm, and the sizes of the Yunnan Luoping Badahe native tobacco leaves are 32-45 cm.

3. The method for preparing pipe tobacco with a smoky aroma according to claim 2, wherein: The components of the cigar wrapper Yunxue No. 36 tobacco leaves, the cigar core Yunxue No. 6 tobacco leaves, the Yunnan Luoping Badahe native tobacco leaves and the fermentation liquid in S1 are 32 parts, 16 parts, 32 parts and 20 parts respectively.

4. A pipe tobacco cut produced by the method for producing pipe tobacco cut with a smoky aroma according to any one of claims 1 to 3.

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