Essence for improving aroma quality of low-quality cigar tobacco leaves and processing method of cigar tobacco leaves

Abstract

The application provides a fragrance for improving the aroma quality of low-quality cigar tobacco leaves. Compared with the prior art, the fragrance provided by the application can make the low-quality tobacco leaves form stable style characteristics, has a compound aroma characteristic of pepper and cocoa after treatment, improves the smoke quality, softens the delicate smoke, improves the aftertaste, reduces the bitterness, improves the tobacco leaf quality and homogeneity, realizes upgrading of low-grade raw materials, widens the applicable range of raw material formula, and also makes the tobacco raw materials unnecessary to be fermented, effectively shortens the raw material treatment period, saves the labor, time and space cost in the material flow process in the production process, improves the raw material treatment effect and efficiency, and optimizes the process after the raw material treatment.

Description

Technical Field

[0001] This invention belongs to the field of tobacco processing technology, and particularly relates to a flavoring agent and a method for processing low-quality cigar tobacco leaves to improve their aroma quality. Background Technology

[0002] Cigars are purely natural tobacco products, often described as "70% raw materials, 30% technology." Compared to other tobacco products like cigarettes, the raw materials used in cigars largely determine the characteristics of the cigar product. Cigar tobacco leaves are distinguished from other types of tobacco leaves by their unique cigar-shaped aroma. Based on their use, they can be divided into three types: filler, wrapper, and binder. The wrapper and binder are the inner and outer wrappers, both made from air-cured tobacco. The filler can be high-quality sun-cured or air-cured tobacco. The filler should have a typical cigar aroma, a good and relatively strong flavor, and good combustibility, with a focus on good smoldering and sustaining fire. The wrapper should have bright and even leaves, burn evenly at a medium to fast speed, and has no special requirements for aroma or flavor; it should ideally not affect or contribute to the cigar's aroma profile. The binder should resemble the outer wrapper in appearance, with less emphasis on color; the main quality requirements are good leaf elasticity, resilience, and combustibility.

[0003] Low-quality cigar tobacco leaves refer to tobacco leaves that are not fully mature, have low oil content, uneven leaf color, lack characteristic aromas, have insufficient aroma concentration, are too strong, have obvious off-flavors, and have a heavy bitter and astringent taste. The development of domestic cigar raw materials is still in its early stages and has not yet achieved large-scale supply, resulting in a certain proportion of low-quality cigar tobacco leaves. Therefore, how to address these shortcomings is an urgent problem to be solved. Summary of the Invention

[0004] In view of this, the technical problem to be solved by the present invention is to provide a flavoring agent for improving the aroma quality of low-quality cigar tobacco leaves and a method for processing cigar tobacco leaves. The flavoring agent for improving the aroma quality of low-quality cigar tobacco leaves can coordinate the characteristic aromas of various raw materials, improve the problem of bitterness and astringency in the taste, increase the utilization rate of low-quality cigar tobacco leaves, and reduce costs.

[0005] This invention provides a flavoring agent for enhancing the aroma quality of low-quality cigar tobacco leaves, comprising: 0.5-1.5 parts by weight of black pepper essential oil, 0.8-3 parts by weight of cocoa absolute, 0.5-1 parts by weight of ethylcaryophyllene, 0.1-0.5 parts by weight of linalool, 0.05-0.2 parts by weight of linalyl acetate, 0.05-0.2 parts by weight of nerol, 0.5-2 parts by weight of lactic acid, 0.1-0.5 parts by weight of acetic acid, 0.5-1 parts by weight of flue-cured tobacco extract, and cinnamyl alcohol. 0.05–0.5 parts by weight, 0.1–0.5 parts by weight of methylterpineol, 0.1–0.5 parts by weight of p-cymene, 0.5–1 parts by weight of limonene, 0.5–2 parts by weight of vanillin, 0.1–0.5 parts by weight of eugenol, 0.1–0.5 parts by weight of geraniol, 0.2–1 parts by weight of 10% furanone, 0.2–2 parts by weight of benzyl benzoate, 20–30 parts by weight of propylene glycol and 95% ethanol; the 95% ethanol is added to a total of 100 parts by weight.

[0006] Preferably, the composition includes: 0.8 parts by weight of black pepper essential oil, 1 part by weight of cocoa absolute, 0.6 parts by weight of ethylcaryophyllene, 0.2 parts by weight of linalool, 0.1 parts by weight of linalyl acetate, 0.1 parts by weight of nerol, 0.8 parts by weight of lactic acid, 0.2 parts by weight of acetic acid, 1 part by weight of flue-cured tobacco extract, 0.2 parts by weight of cinnamyl alcohol, 0.1 parts by weight of methylterpineol, 0.2 parts by weight of p-cymene, 0.8 parts by weight of limonene, 1 part by weight of vanillin, 0.1 parts by weight of eugenol, 0.1 parts by weight of geraniol, 0.5 parts by weight of 10% furanone, 0.5 parts by weight of benzyl benzoate, 20 parts by weight of propylene glycol, and 95% ethanol; the 95% ethanol is added to a total of 100 parts by weight.

[0007] Preferably, the composition includes: 1 part by weight of black pepper essential oil, 0.8 parts by weight of cocoa absolute, 0.8 parts by weight of ethyl caryophyllene, 0.2 parts by weight of linalool, 0.1 parts by weight of linalyl acetate, 0.1 parts by weight of nerol, 0.8 parts by weight of lactic acid, 0.2 parts by weight of acetic acid, 1 part by weight of flue-cured tobacco extract, 0.2 parts by weight of cinnamyl alcohol, 0.1 parts by weight of methyl terpineol, 0.2 parts by weight of p-cymene, 0.8 parts by weight of limonene, 1 part by weight of vanillin, 0.1 parts by weight of eugenol, 0.1 parts by weight of geraniol, 0.5 parts by weight of 10% furanone, 0.8 parts by weight of benzyl benzoate, 20 parts by weight of propylene glycol, and 95% ethanol; the 95% ethanol is added to a total of 100 parts by weight.

[0008] Preferred ingredients include: 1 part by weight of black pepper essential oil, 0.8 parts by weight of cocoa pure oil, 0.8 parts by weight of ethyl caryophyllene, 0.2 parts by weight of linalool, 0.1 parts by weight of linalyl acetate, 0.1 parts by weight of nerol, 0.8 parts by weight of lactic acid, 0.2 parts by weight of acetic acid, 1 part by weight of flue-cured tobacco extract, 0.5 parts by weight of cinnamyl alcohol, 0.1 parts by weight of methyl terpineol, 0.2 parts by weight of p-cymene, 1 part by weight of limonene, 1 part by weight of vanillin, 0.1 parts by weight of eugenol, 0.1 parts by weight of geraniol, 0.5 parts by weight of 10% furanone, 0.8 parts by weight of benzyl benzoate, 20 parts by weight of propylene glycol, and 95% ethanol; the 95% ethanol is added to a total of 100 parts by weight.

[0009] Preferably, the black pepper essential oil is prepared by soaking black pepper in water and then steam distilling it to obtain black pepper essential oil.

[0010] Preferably, the mass ratio of black pepper to water is 1:(5-20); the soaking time is 3-4 hours; and the distillation time is 5-7 hours.

[0011] Preferably, the cocoa absolute is prepared according to the following method:

[0012] A1) The alkalized cocoa powder is extracted by reflux with an extraction solvent, filtered, and concentrated to obtain cocoa extract; the extraction solvent is 20% to 40% ethanol;

[0013] A2) Dissolve cocoa extract in 95% ethanol, filter and concentrate to obtain cocoa puree.

[0014] The present invention also provides a method for processing cigar tobacco leaves, comprising the following steps:

[0015] S1) Wort preparation: The malt is crushed, mixed with water for saccharification, filtered, and the malt is obtained;

[0016] S2) Tobacco processing: The wort is sprayed into cigar tobacco leaves by ultrasonic atomization, and after balancing, the processed tobacco leaves are obtained.

[0017] S3) Flavoring tobacco leaves: The flavoring agent for improving the aroma quality of low-quality cigar tobacco leaves as described in any one of claims 1 to 7 is diluted with an aqueous ethanol solution, sprayed onto the treated tobacco leaves, and after balancing treatment, rolled into cigars.

[0018] Preferably, in step S1), the mass ratio of malt to water is 1:(5-15); the saccharification temperature is 60℃-65℃; and the saccharification time is 60-90 min.

[0019] In step S2), the mass ratio of wort to cigar tobacco is 1:(80-100); in step S2), the equilibration treatment temperature is 40℃-46℃, the humidity is 70%-80%, and the time is 20-30h.

[0020] In step S3), the mass of the flavoring is 0.1% to 0.5% of the mass of the treated tobacco leaves; the equilibration treatment in step S3) is carried out at room temperature for 40 to 50 hours.

[0021] In step S3), the ethanol-water solution is 60% to 80% ethanol; the mass of the ethanol-water solution is 0.1% to 0.5% of the mass of the treated tobacco leaves.

[0022] Preferably, in step S1), the mass ratio of malt to water is 1:10;

[0023] In step S2), the mass ratio of wort to cigar tobacco is 1:100; the equilibration time in step S2) is 24 hours.

[0024] In step S3), the mass of the flavoring is 0.2% of the mass of the treated tobacco leaves; the equilibration time in step S3) is 48 hours.

[0025] In step S3), the ethanol-water solution is 70% ethanol; the mass of the ethanol-water solution is 0.3% of the mass of the treated tobacco leaves.

[0026] This invention provides a flavoring agent for enhancing the aroma quality of low-quality cigar tobacco leaves, comprising: 0.5-1.5 parts by weight of black pepper essential oil, 0.8-3 parts by weight of cocoa absolute, 0.5-1 parts by weight of ethylcaryophyllene, 0.1-0.5 parts by weight of linalool, 0.05-0.2 parts by weight of linalyl acetate, 0.05-0.2 parts by weight of nerol, 0.5-2 parts by weight of lactic acid, 0.1-0.5 parts by weight of acetic acid, 0.5-1 parts by weight of flue-cured tobacco extract, and cinnamyl alcohol. 0.05–0.5 parts by weight, 0.1–0.5 parts by weight of methylterpineol, 0.1–0.5 parts by weight of p-cymene, 0.5–1 parts by weight of limonene, 0.5–2 parts by weight of vanillin, 0.1–0.5 parts by weight of eugenol, 0.1–0.5 parts by weight of geraniol, 0.2–1 parts by weight of 10% furanone, 0.2–2 parts by weight of benzyl benzoate, 20–30 parts by weight of propylene glycol and 95% ethanol; the 95% ethanol is added to a total of 100 parts by weight. Compared with existing technologies, the flavoring provided by this invention can enable low-quality tobacco leaves to form stable flavor characteristics. After processing, it has a complex aroma of pepper and cocoa, improves the quality of smoke, makes the smoke smooth and delicate, improves the aftertaste, reduces bitterness, improves the quality and homogeneity of tobacco leaves, realizes the upgrading of low-grade raw materials, broadens the scope of application of raw material formulas, and also eliminates the need for tobacco raw materials to ferment, effectively shortens the raw material processing cycle, saves labor, time and space costs in the material flow process of production, improves the raw material processing effect and efficiency, and optimizes the post-processing process of raw materials. Detailed Implementation

[0027] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0028] This invention provides a flavoring agent for enhancing the aroma quality of low-quality cigar tobacco leaves, comprising: 0.5-1.5 parts by weight of black pepper essential oil, 0.8-3 parts by weight of cocoa absolute, 0.5-1 parts by weight of ethylcaryophyllene, 0.1-0.5 parts by weight of linalool, 0.05-0.2 parts by weight of linalyl acetate, 0.05-0.2 parts by weight of nerol, 0.5-2 parts by weight of lactic acid, 0.1-0.5 parts by weight of acetic acid, 0.5-1 parts by weight of flue-cured tobacco extract, and cinnamyl alcohol. 0.05–0.5 parts by weight, 0.1–0.5 parts by weight of methylterpineol, 0.1–0.5 parts by weight of p-cymene, 0.5–1 parts by weight of limonene, 0.5–2 parts by weight of vanillin, 0.1–0.5 parts by weight of eugenol, 0.1–0.5 parts by weight of geraniol, 0.2–1 parts by weight of 10% furanone, 0.2–2 parts by weight of benzyl benzoate, 20–30 parts by weight of propylene glycol and 95% ethanol; the 95% ethanol is added to a total of 100 parts by weight.

[0029] According to the present invention, the content of black pepper essential oil in the flavoring is preferably 0.8-1.5 parts by weight, more preferably 0.8-1.2 parts by weight, and even more preferably 0.8-1 parts by weight; the black pepper essential oil can be any black pepper essential oil known to those skilled in the art, and there are no special limitations. In the present invention, it is preferably prepared by the following method: soaking black pepper in water and steam distilling to obtain black pepper essential oil; wherein, the mass ratio of black pepper to water is preferably 1:(5-20), more preferably 1:(5-15), even more preferably 1:(8-12), and most preferably 1:10; the water is preferably deionized water; the soaking time is preferably 3-4 hours, more preferably 4 hours; the distillation time is preferably 5-7 hours, more preferably 6-7 hours, and even more preferably stopped when the amount of essential oil in the oil-water separator no longer increases; after distillation, it is preferably cooled, the essential oil portion is collected, and the moisture is removed with a desiccant to obtain black pepper essential oil; the desiccant can be any desiccant known to those skilled in the art, and there are no special limitations. In the present invention, anhydrous sodium sulfate is preferred.

[0030] According to the present invention, the content of the cocoa absolute in the flavoring is preferably 0.8-2.5 parts by weight, more preferably 0.8-2 parts by weight, even more preferably 0.8-1.5 parts by weight, and most preferably 1 part by weight; the cocoa absolute can be any cocoa absolute known to those skilled in the art, and there are no special limitations. In the present invention, it is preferably prepared by the following method: A1) alkalized cocoa powder is refluxed with an extraction solvent, filtered, and concentrated to obtain cocoa extract; the extraction solvent is 20%-40% ethanol; A2) the cocoa extract is dissolved in 95% ethanol, filtered, and concentrated to obtain cocoa absolute; in the present invention, the extraction solvent is preferably 25%-35% ethanol, more preferably 30% ethanol; the mass ratio of the alkalized cocoa powder to the extraction solvent is preferably 1:(5-8), more preferably 1:(6-7), and even more preferably 1:6; the reflux extraction time is preferably 2-3 hours, more preferably 3 hours; the density of the cocoa extract is preferably 1.0480±0.0080 g / cm³. 3 The preferred mass ratio of cocoa extract to 95% ethanol is 1:(2-5), more preferably 1:(3-4), and even more preferably 1:3; the preferred density of the cocoa oil is 1.1161±0.0080 g / cm³. 3 .

[0031] According to the present invention, the content of the β-caryophyllene in the fragrance is preferably 0.6 to 0.8 parts by weight.

[0032] According to the present invention, the content of linalool in the fragrance is preferably 0.1 to 0.3 parts by weight, more preferably 0.2 parts by weight.

[0033] According to the present invention, the content of linalyl acetate in the fragrance is preferably 0.08 to 0.15 parts by weight, more preferably 0.1 parts by weight.

[0034] According to the present invention, the content of nerol in the fragrance is preferably 0.08 to 0.15 parts by weight, more preferably 0.1 parts by weight.

[0035] According to the present invention, the content of lactic acid in the flavoring is preferably 0.5 to 0.15 parts by weight, more preferably 0.8 to 0.1 parts by weight, and even more preferably 0.8 parts by weight.

[0036] According to the present invention, the content of acetic acid in the flavoring is preferably 0.1 to 0.4 parts by weight, more preferably 0.2 to 0.3 parts by weight, and even more preferably 0.2 parts by weight.

[0037] According to the present invention, the content of the flue-cured tobacco extract in the flavoring is preferably 0.8 to 1 part by weight, more preferably 1 part by weight.

[0038] According to the present invention, the content of cinnamyl alcohol in the flavoring is preferably 0.1 to 0.5 parts by weight, more preferably 0.2 to 0.5 parts by weight.

[0039] According to the present invention, the content of methylterpineol in the fragrance is preferably 0.1 to 0.3 parts by weight, more preferably 0.1 to 0.2 parts by weight, and even more preferably 0.1 parts by weight.

[0040] According to the present invention, the content of p-cymene in the fragrance is preferably 0.1 to 0.4 parts by weight, more preferably 0.2 to 0.3 parts by weight, and even more preferably 0.2 parts by weight;

[0041] According to the present invention, the content of limonene in the flavoring is preferably 0.8 to 1 part by weight.

[0042] According to the present invention, the vanillin content in the flavoring is preferably 0.8 to 1.5 parts by weight, more preferably 0.8 to 1.2 parts by weight, and even more preferably 1 part by weight.

[0043] According to the present invention, the content of eugenol in the fragrance is preferably 0.1 to 0.3 parts by weight, more preferably 0.1 to 0.2 parts by weight, and even more preferably 0.1 parts by weight.

[0044] According to the present invention, the content of geraniol in the fragrance is preferably 0.1 to 0.3 parts by weight, more preferably 0.1 to 0.2 parts by weight, and even more preferably 0.1 parts by weight.

[0045] According to the present invention, the content of the 10% furanone (10% furanone propionate) in the fragrance is preferably 0.3 to 0.8 parts by weight, more preferably 0.4 to 0.6 parts by weight, and even more preferably 0.5 parts by weight.

[0046] According to the present invention, the content of benzyl benzoate in the fragrance is preferably 0.5 to 1.5 parts by weight, more preferably 0.5 to 1 part by weight, and even more preferably 0.5 to 0.8 parts by weight.

[0047] According to the present invention, the content of propylene glycol in the fragrance is preferably 20 to 25 parts by weight, more preferably 20 parts by weight.

[0048] According to the present invention, in addition to the above-mentioned components, 95% ethanol is preferably used in quantities less than 100 parts by weight of the total flavoring.

[0049] In one specific embodiment of the present invention, the flavoring comprises: 0.8 parts by weight of black pepper essential oil, 1 part by weight of cocoa absolute oil, 0.6 parts by weight of ethylcaryophyllene, 0.2 parts by weight of linalool, 0.1 parts by weight of linalyl acetate, 0.1 parts by weight of nerol, 0.8 parts by weight of lactic acid, 0.2 parts by weight of acetic acid, 1 part by weight of flue-cured tobacco extract, 0.2 parts by weight of cinnamyl alcohol, 0.1 parts by weight of methylterpineol, 0.2 parts by weight of p-cymene, 0.8 parts by weight of limonene, 1 part by weight of vanillin, 0.1 parts by weight of eugenol, 0.1 parts by weight of geraniol, 0.5 parts by weight of 10% furanone, 0.5 parts by weight of benzyl benzoate, 20 parts by weight of propylene glycol, and 95% ethanol; the 95% ethanol is added to a total of 100 parts by weight.

[0050] In one specific embodiment of the present invention, the flavoring comprises: 1 part by weight of black pepper essential oil, 0.8 parts by weight of cocoa absolute, 0.8 parts by weight of ethyl caryophyllene, 0.2 parts by weight of linalool, 0.1 parts by weight of linalyl acetate, 0.1 parts by weight of nerol, 0.8 parts by weight of lactic acid, 0.2 parts by weight of acetic acid, 1 part by weight of flue-cured tobacco extract, 0.2 parts by weight of cinnamyl alcohol, 0.1 parts by weight of methyl terpineol, 0.2 parts by weight of p-cymene, 0.8 parts by weight of limonene, 1 part by weight of vanillin, 0.1 parts by weight of eugenol, 0.1 parts by weight of geraniol, 0.5 parts by weight of 10% furanone, 0.8 parts by weight of benzyl benzoate, 20 parts by weight of propylene glycol, and 95% ethanol; the 95% ethanol is added to a total of 100 parts by weight.

[0051] In another specific embodiment of the present invention, the flavoring comprises: 1 part by weight of black pepper essential oil, 0.8 parts by weight of cocoa absolute, 0.8 parts by weight of ethyl caryophyllene, 0.2 parts by weight of linalool, 0.1 parts by weight of linalyl acetate, 0.1 parts by weight of nerol, 0.8 parts by weight of lactic acid, 0.2 parts by weight of acetic acid, 1 part by weight of flue-cured tobacco extract, 0.5 parts by weight of cinnamyl alcohol, 0.1 parts by weight of methyl terpineol, 0.2 parts by weight of p-cymene, 1 part by weight of limonene, 1 part by weight of vanillin, 0.1 parts by weight of eugenol, 0.1 parts by weight of geraniol, 0.5 parts by weight of 10% furanone, 0.8 parts by weight of benzyl benzoate, 20 parts by weight of propylene glycol, and 95% ethanol; the 95% ethanol is added to a total of 100 parts by weight.

[0052] This invention also provides a method for processing cigar tobacco leaves, comprising the following steps: S1) wort preparation: malt is crushed and mixed with water for saccharification, then filtered to obtain wort; S2) tobacco leaf processing: the wort is sprayed onto the cigar tobacco leaves through ultrasonic atomization, and after balancing treatment, the processed tobacco leaves are obtained; S3) tobacco leaf flavoring: the flavoring agent mentioned above for improving the aroma quality of low-quality cigar tobacco leaves is diluted with an aqueous ethanol solution, sprayed onto the processed tobacco leaves, and after balancing treatment, rolled into cigars.

[0053] In this invention, there are no special restrictions on the source of any raw materials; they can be commercially available. The flavoring that enhances the aroma quality of low-quality cigar tobacco leaves is the same as described above and will not be repeated here.

[0054] In this invention, the wort is first prepared by pulverizing malt, mixing it with water, saccharifying it, and filtering it to obtain wort. The malt is preferably pulverized to the size of sand grains. The mass ratio of malt to water is preferably 1:(5-15), more preferably 1:(8-12), and even more preferably 1:10. The saccharification temperature is preferably 60℃-65℃. The saccharification time is preferably 60-90 min. During the saccharification process, the various hydrolytic enzymes contained in the malt itself decompose large molecules such as starch and protein into soluble small molecules. After saccharification, impurities are preferably removed by filtration to obtain wort. The obtained wort is preferably refrigerated for later use.

[0055] Then, the tobacco leaves are processed: the wort is sprayed onto the cigar tobacco leaves using ultrasonic atomization, and after balancing, the processed tobacco leaves are obtained; the cigar tobacco leaves are preferably low-quality cigar tobacco leaves, specifically those conforming to Hubei Provincial Local Standard DB42 / T. The 1549-2020 standard is a medium-sized, slightly green cigar filler. The preferred mass ratio of wort to cigar tobacco is 1:(80-100), more preferably 1:(90-100), and even more preferably 1:100. The preferred temperature for the balancing treatment is 40℃-46℃, and the preferred humidity is 70%-80%. The preferred time for the balancing treatment is 20-30 hours, more preferably 22-28 hours, even more preferably 22-26 hours, and most preferably 24 hours. The wort contains a large amount of amylase, hemicellulase, protease, phytase, and other biological enzymes. After the tobacco leaves are treated, the strength is reduced, the stimulation is weakened, the aroma is less, the off-flavors are lower, the bitterness and astringency disappear, and the style characteristics are not obvious. Overall, the treated tobacco leaves have few disadvantages and few advantages, higher plasticity, are suitable for flavoring, and form a more stable style characteristics.

[0056] Finally, the tobacco leaves are flavored: the flavoring agent mentioned above, which enhances the aroma quality of low-quality cigar tobacco leaves, is diluted with an ethanol-water solution and sprayed onto the treated tobacco leaves. After balancing, the leaves are rolled into cigars. The flavoring agent is the same as described above and will not be repeated here. The preferred mass of the flavoring agent is 0.1% to 0.5% of the mass of the treated tobacco leaves, more preferably 0.1% to 0.4%, even more preferably 0.2% to 0.3%, and most preferably 0.2%. The preferred ethanol-water solution is 60% to 80% ethanol, more preferably 65% ​​to 75% ethanol, and even more preferably 70% ethanol. The preferred mass of the ethanol-water solution is 0.1% to 0.5% of the mass of the treated tobacco leaves, more preferably 0.2% to 0.4%, and even more preferably 0.3%. The balancing treatment is preferably carried out at room temperature. The preferred balancing treatment time is 40 to 50 hours, more preferably 42% to 50%, even more preferably 45% to 50%, and most preferably 48%.

[0057] The flavoring provided by this invention can enable low-quality tobacco leaves to form stable flavor characteristics. After processing, it has a complex aroma of pepper and cocoa, improves the quality of smoke, makes the smoke smooth and delicate, improves the aftertaste, reduces bitterness, improves the quality and homogeneity of tobacco leaves, realizes the upgrading of low-grade raw materials, broadens the applicable range of raw material formulas, and also eliminates the need for tobacco raw materials to ferment, effectively shortens the raw material processing cycle, saves labor, time and space costs in the material flow process of production, improves the raw material processing effect and efficiency, and optimizes the post-processing process of raw materials.

[0058] To further illustrate the present invention, the following describes in detail, with reference to embodiments, a flavoring agent for improving the aroma quality of low-quality cigar tobacco leaves and a method for processing cigar tobacco leaves provided by the present invention.

[0059] All reagents used in the following examples are commercially available; the low-quality cigar tobacco used in the examples is of the "slightly green filler" grade according to Hubei Provincial Local Standard DB 42 / T 1549-2020.

[0060] Preparation of black pepper essential oil: Weigh 300g of black pepper sample and place it in a 5000ml round-bottom flask. Add deionized water at a ratio of 1:10 and soak for 4 hours. Steam distill for 6 hours until the amount of essential oil in the measuring column of the oil-water separator essentially stops increasing, then stop heating. After cooling, open the valve at the bottom of the measuring column to slowly release the lower layer of water and collect the upper essential oil portion, obtaining a pale yellow, clear liquid with a rich spicy aroma. Then remove the water with anhydrous sodium sulfate to obtain black pepper essential oil.

[0061] Preparation of cocoa extract: Alkalized cocoa powder (commercially available) and 30% ethanol were added to an extraction tank at a ratio of 1:6. The mixture was heated to boiling and refluxed for 3 hours. After filtration and concentration under reduced pressure, cocoa extract was obtained (density 1.0480±0.0080 g / cm³). 3The cocoa extract was dissolved in 95% alcohol at a ratio of 1:3, and then filtered and concentrated under reduced pressure to obtain cocoa absolute (density 1.1161±0.0080 g / cm³). 3 ).

[0062] Example 1

[0063] The flavoring, by weight percentage, comprises: 0.8% black pepper oil, 1% cocoa puree, 0.6% ethylcaryophyllene, 0.2% linalool, 0.1% linalyl acetate, 0.1% nerol, 0.8% lactic acid, 0.2% acetic acid, 1% flue-cured tobacco extract, 0.2% cinnamyl alcohol, 0.1% methylterpineol, 0.2% p-cymene, 0.8% limonene, 1% vanillin, 0.1% eugenol, 0.1% geraniol, 0.5% 10% furanone, 0.5% benzyl benzoate, 20% propylene glycol, and the balance being 71.7% 95% edible alcohol. The flavoring product is obtained by adding the above substances to the edible alcohol in sequence and stirring.

[0064] Example 2

[0065] The flavoring, by weight percentage, comprises: 1% black pepper oil, 0.8% cocoa extract, 0.8% ethylcaryophyllene, 0.2% linalool, 0.1% linalyl acetate, 0.1% nerol, 0.8% lactic acid, 0.2% acetic acid, 1% flue-cured tobacco extract, 0.2% cinnamyl alcohol, 0.1% methylterpineol, 0.2% p-cymene, 0.8% limonene, 1% vanillin, 0.1% eugenol, 0.1% geraniol, 0.5% 10% furanone, 0.8% benzyl benzoate, 20% propylene glycol, and the balance being 71.2% 95% edible alcohol. The flavoring product is obtained by adding the above substances to the edible alcohol in sequence and stirring.

[0066] Example 3

[0067] The flavoring, by weight percentage, comprises: 1% black pepper oil, 0.8% cocoa extract, 0.8% ethylcaryophyllene, 0.2% linalool, 0.1% linalyl acetate, 0.1% nerol, 0.8% lactic acid, 0.2% acetic acid, 1% flue-cured tobacco extract, 0.5% cinnamyl alcohol, 0.1% methylterpineol, 0.2% p-cymene, 1% limonene, 1% vanillin, 0.1% eugenol, 0.1% geraniol, 0.5% 10% furanone, 0.8% benzyl benzoate, 20% propylene glycol, and the balance being 70.7% 95% edible alcohol. The flavoring product is obtained by adding the above substances to the edible alcohol in sequence and stirring.

[0068] Wort preparation: Purchase high-quality malt and crush it into sand-sized particles. Add treated water in a ratio of 1:10. Relying on the various hydrolytic enzymes contained in the malt itself, the macromolecules such as starch and protein are broken down into soluble small molecules. After saccharification at 60°C for 80 minutes, filter to remove impurities and refrigerate the filtrate for later use.

[0069] Take 20 whole, low-quality cigar tobacco leaves, weigh them, and weigh 1% of the weight of the tobacco leaves in a small beaker. Spray the wort evenly onto the tobacco leaves. Place the treated tobacco leaves in an environment with a temperature of 40℃~46℃ and a humidity of 70%~80% for 24 hours to equilibrate. Weigh 0.2% of the flavoring product obtained in Example 1, Example 2 or Example 3 and 0.3% of 70% edible alcohol from the treated low-quality tobacco leaves, stir evenly, and spray the mixture onto the tobacco leaves. After equilibration under natural conditions for 48 hours, roll the mixture into cigars for smoking. The results are shown in Tables 1 to 3.

[0070] Table 1 Summary of Sensory Effect Evaluation of Flavors in Example 1

[0071]

[0072]

[0073] Table 2 Summary of Sensory Effects Evaluation of Flavors in Example 2

[0074]

[0075]

[0076] Table 3 Summary of Sensory Effect Evaluation of Flavors in Example 3

[0077]

[0078]

[0079] Comparative Example 1

[0080] Cigarettes made from cigar tobacco leaves of the same grade were used for sensory evaluation and comparison, serving as control samples.

[0081] The cigarettes prepared using the flavorings from Examples 1-3 and the cigarettes obtained in Comparative Example 1 were subjected to sensory evaluation, and the results are shown in Table 4.

[0082] Table 4 Sensory Evaluation Results of Cigarettes

[0083]

[0084] As can be seen from the table above, the quality of tobacco leaves treated with the present invention is significantly improved compared to untreated tobacco leaves, and the overall sensory quality is significantly enhanced.

[0085] 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 flavoring agent for enhancing the aroma quality of low-quality cigar tobacco leaves, characterized in that, include: Black pepper essential oil 0.5–1.5 parts by weight, cocoa absolute 0.8–3 parts by weight, β-caryophyllene 0.5–1 parts by weight, linalool 0.1–0.5 parts by weight, linalyl acetate 0.05–0.2 parts by weight, nerol 0.05–0.2 parts by weight, lactic acid 0.5–2 parts by weight, acetic acid 0.1–0.5 parts by weight, flue-cured tobacco extract 0.5–1 parts by weight, cinnamyl alcohol 0.05–0.5 parts by weight, methyl... 0.1–0.5 parts by weight of terpineol, 0.1–0.5 parts by weight of p-cymene, 0.5–1 parts by weight of limonene, 0.5–2 parts by weight of vanillin, 0.1–0.5 parts by weight of eugenol, 0.1–0.5 parts by weight of geraniol, 0.2–1 parts by weight of 10% furanone, 0.2–2 parts by weight of benzyl benzoate, 20–30 parts by weight of propylene glycol and 95% ethanol; the 95% ethanol is added to a total of 100 parts by weight.

2. The fragrance according to claim 1, characterized in that, include: 0.8 parts by weight of black pepper essential oil, 1 part by weight of cocoa absolute, 0.6 parts by weight of ethylcaryophyllene, 0.2 parts by weight of linalool, 0.1 parts by weight of linalyl acetate, 0.1 parts by weight of nerol, 0.8 parts by weight of lactic acid, 0.2 parts by weight of acetic acid, 1 part by weight of flue-cured tobacco extract, 0.2 parts by weight of cinnamyl alcohol, 0.1 parts by weight of methylterpineol, 0.2 parts by weight of p-cymene, 0.8 parts by weight of limonene, 1 part by weight of vanillin, 0.1 parts by weight of eugenol, 0.1 parts by weight of geraniol, 0.5 parts by weight of 10% furanone, 0.5 parts by weight of benzyl benzoate, 20 parts by weight of propylene glycol and 95% ethanol; the 95% ethanol is added to a total of 100 parts by weight.

3. The fragrance according to claim 1, characterized in that, include: 1 part by weight of black pepper essential oil, 0.8 parts by weight of cocoa pure oil, 0.8 parts by weight of ethyl caryophyllene, 0.2 parts by weight of linalool, 0.1 parts by weight of linalyl acetate, 0.1 parts by weight of nerol, 0.8 parts by weight of lactic acid, 0.2 parts by weight of acetic acid, 1 part by weight of flue-cured tobacco extract, 0.2 parts by weight of cinnamyl alcohol, 0.1 parts by weight of methyl terpineol, 0.2 parts by weight of p-cymene, 0.8 parts by weight of limonene, 1 part by weight of vanillin, 0.1 parts by weight of eugenol, 0.1 parts by weight of geraniol, 0.5 parts by weight of 10% furanone, 0.8 parts by weight of benzyl benzoate, 20 parts by weight of propylene glycol and 95% ethanol; the 95% ethanol is added to a total of 100 parts by weight.

4. The fragrance according to claim 1, characterized in that, include: 1 part by weight of black pepper essential oil, 0.8 parts by weight of cocoa pure oil, 0.8 parts by weight of ethyl caryophyllene, 0.2 parts by weight of linalool, 0.1 parts by weight of linalyl acetate, 0.1 parts by weight of nerol, 0.8 parts by weight of lactic acid, 0.2 parts by weight of acetic acid, 1 part by weight of flue-cured tobacco extract, 0.5 parts by weight of cinnamyl alcohol, 0.1 parts by weight of methyl terpineol, 0.2 parts by weight of p-cymene, 1 part by weight of limonene, 1 part by weight of vanillin, 0.1 parts by weight of eugenol, 0.1 parts by weight of geraniol, 0.5 parts by weight of 10% furanone, 0.8 parts by weight of benzyl benzoate, 20 parts by weight of propylene glycol and 95% ethanol; the 95% ethanol is added to a total of 100 parts by weight.

5. The fragrance according to claim 1, characterized in that, The black pepper essential oil is prepared by soaking black pepper in water and then steam distilling it to obtain black pepper essential oil.

6. The flavoring according to claim 5, characterized in that, The mass ratio of black pepper to water is 1:(5-20); the soaking time is 3-4 hours; and the distillation time is 5-7 hours.

7. The fragrance according to claim 1, characterized in that, The cocoa absolute is prepared according to the following method: A1) The alkalized cocoa powder is extracted by reflux with an extraction solvent, filtered, and concentrated to obtain cocoa extract; the extraction solvent is 20% to 40% ethanol; A2) Dissolve cocoa extract in 95% ethanol, filter and concentrate to obtain cocoa puree.

8. A method for processing cigar tobacco leaves, characterized in that, Includes the following steps: S1) Wort preparation: The malt is crushed, mixed with water for saccharification, filtered, and the malt is obtained; S2) Tobacco processing: The wort is sprayed into cigar tobacco leaves by ultrasonic atomization, and after balancing, the processed tobacco leaves are obtained. S3) Flavoring tobacco leaves: The flavoring agent for improving the aroma quality of low-quality cigar tobacco leaves as described in any one of claims 1 to 7 is diluted with an aqueous ethanol solution, sprayed onto the treated tobacco leaves, and after balancing treatment, rolled into cigars.

9. The processing method according to claim 8, characterized in that, In step S1), the mass ratio of malt to water is 1:(5-15); the saccharification temperature is 60℃-65℃; and the saccharification time is 60-90 min. In step S2), the mass ratio of wort to cigar tobacco is 1:(80-100); in step S2), the equilibration treatment temperature is 40℃-46℃, the humidity is 70%-80%, and the time is 20-30h. In step S3), the mass of the flavoring is 0.1% to 0.5% of the mass of the treated tobacco leaves; the equilibration treatment in step S3) is carried out at room temperature for 40 to 50 hours. In step S3), the ethanol-water solution is 60% to 80% ethanol; the mass of the ethanol-water solution is 0.1% to 0.5% of the mass of the treated tobacco leaves.

10. The processing method according to claim 8, characterized in that, In step S1), the mass ratio of malt to water is 1:10; In step S2), the mass ratio of wort to cigar tobacco is 1:100; the equilibration time in step S2) is 24 hours. In step S3), the mass of the flavoring is 0.2% of the mass of the treated tobacco leaves; the equilibration time in step S3) is 48 hours. The ethanol-water solution in step S3) is 70% ethanol; The mass of the ethanol-water solution is 0.3% of the mass of the treated tobacco leaves.

Images