A method for improving the richness of the aroma in the back third of a cigar

Abstract

This invention belongs to the field of cigar processing technology, specifically relating to a method for improving the richness of aroma in the middle and later stages of cigars. The steps are as follows: First, a Maillard reaction extract is mixed evenly with water to obtain a Maillard reaction extract solution; then, a cigar pre-cut is prepared, and the Maillard reaction extract solution is evenly applied to the middle and later stages of the cigar pre-cut. The cigar is then placed in a constant temperature and humidity environment for aging and curing for 5-20 days. After aging and curing, a wrapper is applied, and the cigar is placed in a constant temperature and humidity environment for another 60-120 days. Cigars treated using this method show a significant improvement in the richness of aroma in the middle and later stages, with enhanced aroma quality and reduced off-flavors, effectively improving the richness of aroma in the middle and later stages of the cigar.

Description

Technical Field

[0001] This invention belongs to the field of cigar tobacco processing technology, specifically relating to a method for improving the richness of aroma in the middle and later stages of cigar tobacco. Background Technology

[0002] A cigar is a special type of tobacco product, traditionally defined as a cigarette rolled entirely from tobacco leaves for smoking. In recent years, with the improvement of economic levels and people's living standards, domestic demand for cigars has been continuously increasing, leading to rapid growth in the cigar market. As a type of hand-rolled cigarette made entirely from tobacco leaves, the quality of the raw tobacco leaves often affects the overall aroma and flavor of the cigar. Domestic cigar tobacco leaf producing areas are mainly Hainan, Hubei, and Sichuan, but domestic raw materials suffer from poor quality stability and insufficient aroma. The sensory quality of domestically produced cigars varies significantly across the initial, middle, and final stages, especially from the middle to the final stages where the aroma weakens noticeably, the richness of the aroma is lacking, and off-flavors increase. Therefore, during the aging process, targeted additives are used to improve the quality and enhance the aroma.

[0003] Currently, most existing cigar aging methods involve placing rolled cigars in a curing cabinet for natural moisture balance or using a curing medium. These methods can improve the overall quality of cigars, including aroma, smoke, and off-flavors. However, due to the inherent characteristics of cigars, there are significant differences in sensory quality between the beginning, middle, and end stages. Generally, the beginning stage is of higher quality, while the middle and end stages tend to show a decline in quality. Therefore, developing more cigar aging methods is of great significance for improving the style, characteristics, and quality of cigars. Summary of the Invention

[0004] The purpose of this invention is to provide a method for improving the aroma richness in the middle and later stages of cigars, in order to solve the problem of poor aroma richness in the middle and later stages of domestically produced cigars.

[0005] To achieve the above objectives, this application employs the following technical solution:

[0006] A method for improving the richness of aroma in the middle and later stages of cigar smoke comprises the following steps:

[0007] S1. Mix the Maillard reaction extract with water until homogeneous to obtain a Maillard reaction extract solution;

[0008] S2. Prepare the rolled cigars and evenly apply the Maillard reaction extract solution obtained in step S1 to the middle and back section of the cigars. Then place the cigars in a constant temperature and humidity environment of 16-22℃ and 60-70% for aging and maintenance for 5-20 days.

[0009] S3. After the aging and curing process is completed, apply the eggplant skin and place it in a constant temperature and humidity environment of 16-22℃ and 60-70% for aging and curing for 60-120 days.

[0010] Furthermore, after completing the aging and curing process in step S2, the back section of the cigar is coated a second time with Maillard reaction extract solution. The amount used for the second coating is 1 / 15 to 1 / 4 of the amount used for the first coating.

[0011] Furthermore, in step S1, the mass ratio of Maillard reaction extract to water is 10%-50%.

[0012] Furthermore, in step S1, the mass ratio of Maillard reaction extract to water is 10%-30%.

[0013] Furthermore, in step S2, the Maillard reaction extract is in a mass ratio of 1% to 5% of the cigar smoke.

[0014] Furthermore, in step S2, the Maillard reaction extract is in a mass ratio of 1% to 3% of the cigar smoke.

[0015] Furthermore, in step S2, the aging and curing conditions are: a temperature of 22°C and a humidity of 62%, with an aging and curing cycle of 10 days.

[0016] Furthermore, in step S3, the aging and curing conditions are: a temperature of 18°C ​​and a humidity of 68%, with an aging and curing cycle of 90 days.

[0017] The beneficial effects of this invention are:

[0018] The aroma richness of the cigar after treatment using the method provided by this invention is significantly improved, the aroma quality is enhanced, and the off-flavors are reduced, effectively improving the rich aroma of the cigar in the middle and later stages. Attached Figure Description

[0019] Figure 1 This is a radar chart showing the effect of the Merrad reaction extract solution on the aroma characteristics of the middle and later stages of Robusta-type cigars in Example 1 of the present invention.

[0020] Figure 2 Radar graph showing the effect of the Merrad reaction extract solution on the aroma characteristics of the middle and later stages of a Crown-type cigar in Example 2 of this invention.

[0021] Figure 3 This is a radar chart showing the effect of the Merard reaction extract solution on the aroma characteristics of the middle and later stages of Robusta-type cigars in Example 3 of the present invention.

[0022] Figure 4 This is a radar chart showing the effect of the Merrad reaction extract solution on the aroma characteristics of the middle and later stages of Robusta-type cigars in Example 4 of the present invention.

[0023] Figure 5This is a radar chart showing the effect of the Merard reaction extract solution on the aroma characteristics of the middle and later stages of Robusta-type cigars in Example 5 of the present invention. Detailed Implementation

[0024] The technical solution of the present invention will be described in detail below with reference to the accompanying drawings. The following embodiments are merely exemplary and can only be used to explain and illustrate the technical solution of the present invention, and should not be construed as limiting the technical solution of the present invention.

[0025] Furthermore, the method implementation may include additional steps and / or omit the steps shown. The scope of this disclosure is not limited in this respect.

[0026] Example 1

[0027] Step 1: Prepare 30 Robusto-type cigars. Mix 10g of Maillard reaction extract with 90mL of deionized water to prepare a Maillard reaction extract solution. Apply 1.2g of the Maillard reaction extract solution evenly to the middle and rear sections of the cigar blanks. (In other embodiments of this application, those skilled in the art may choose to apply the Maillard reaction extract solution to the front section of the cigar blanks according to actual needs. In this application, dividing the cigar blanks into front, middle, and rear sections is a conventional segmentation, which can be equal or unequal, depending on the specific situation.) Place the cigars in a constant temperature and humidity environment of 22°C and 62% for 10 days of aging and curing.

[0028] Step Two: After Step One, apply the wrapper and place the cigars in a constant temperature and humidity environment of 18℃ and 68% for 90 days of aging. Sensory evaluation of the cigar samples is then conducted, and the results are shown in Table 1. Figure 1 As shown.

[0029] Step 3: In addition, replace the Maillard reaction extract solution with deionized water and perform the blank control group experiment following the same steps.

[0030] Step four: Conduct sensory evaluation of the cigars. The sensory quality evaluation method for cigars is the aroma index in "Sensory Evaluation of Cigar Style Characteristics". The following embodiments of this application use the same evaluation method.

[0031] Table 1. Effects of Maillard reaction extract solutions on the aroma characteristics of the middle and later stages of Robusto cigars.

[0032]

[0033] The sensory evaluation results of the above cigar samples show that the addition of Maillard reaction extract solution can enrich the aroma of cigars, highlighting roasted and nutty aromas, increasing aroma harmony, increasing smoke concentration, and significantly improving mellowness, resulting in a significant improvement in overall evaluation.

[0034] Example 2

[0035] Step 1: Take 30 Crown-type cigars, mix 10g of Maillard reaction extract with 90mL of deionized water to prepare a Maillard reaction extract solution, and evenly apply 0.9g of Maillard reaction extract solution to the middle and back section of the cigar blanks. Place them in a constant temperature and humidity environment of 22℃ and 62% for 12 days of aging and maintenance.

[0036] Step Two: After Step One, apply the wrapper and place the cigars in a constant temperature and humidity environment of 18℃ and 68% for 75 days of aging. Sensory evaluation of the cigar samples is then conducted, and the results are shown in Table 2. Figure 2 As shown.

[0037] Step 3: In addition, replace the Maillard reaction extract solution with deionized water and perform a blank control group experiment following the same steps.

[0038] Table 2. Effects of Maillard reaction extract solutions on the aroma characteristics of the middle and later stages of Crown cigars.

[0039]

[0040] The sensory evaluation results of the above cigar samples show that the addition of Maillard reaction extract solution can enrich the aroma of Crown cigars, improve the richness of aroma, highlight the roasted and woody aromas, and make the nutty, bean, and resinous aromas stand out. The aroma coordination is significantly increased, the smoke concentration is increased, the mellowness is improved, and the overall evaluation is significantly improved.

[0041] Example 3

[0042] Step 1: Prepare 30 Robusto-type cigars. Mix 5g of Maillard reaction extract with 95mL of deionized water to prepare a Maillard reaction extract solution. Apply 1.2g of the Maillard reaction extract solution evenly to the middle and back section of the cigar blanks. Place them in a constant temperature and humidity environment of 22℃ and 62% for 15 days of aging and maintenance.

[0043] Step Two: After Step One, apply the wrapper and place the cigars in a constant temperature and humidity environment of 18℃ and 68% for 90 days of aging. Sensory evaluation of the cigar samples is then conducted, and the results are shown in Table 3. Figure 3 As shown.

[0044] Step 3: In addition, replace the Maillard reaction extract solution with deionized water and perform the blank control group experiment following the same steps.

[0045] Table 3. Effects of Maillard reaction extract solutions on the aroma characteristics of the middle and later stages of Robusto cigars.

[0046]

[0047] The sensory evaluation results of the above cigar samples show that the Maillard reaction extract solution can enrich the aroma of the middle and later stages of Robusto cigars, with more prominent roasted and woody aromas, and some nutty, honey, and hay aromas. The aroma coordination is improved, the smoothness is enhanced, and the off-flavors are reduced, resulting in a certain improvement in the overall evaluation.

[0048] Example 4

[0049] Step 1: Prepare 30 Robusto-type cigars. Mix 10g of Maillard reaction extract with 90mL of deionized water to prepare a Maillard reaction extract solution. Apply 1.2g of the Maillard reaction extract solution evenly to the entire cigar and place it in a constant temperature and humidity environment of 22℃ and 62% for 15 days of aging and maintenance.

[0050] Step Two: After Step One, apply the wrapper and place the cigars in a constant temperature and humidity environment of 18℃ and 68% for 90 days of aging. Sensory evaluation of the cigar samples is then conducted, and the results are shown in Table 4. Figure 4 As shown.

[0051] Step 3: In addition, replace the Maillard reaction extract solution with deionized water and perform the blank control group experiment following the same steps.

[0052] Table 4. Effects of Maillard reaction extract solutions on the aroma characteristics of the middle and later stages of Robusto cigars.

[0053]

[0054] The sensory evaluation results of the above cigar samples show that coating the entire Robusto cigar with Maillard reaction extract solution can also enrich the aroma in the middle and later stages, and enhance the nutty and roasted aromas to a certain extent. However, the overall richness of the aroma in the middle and later stages is not significantly improved, and the grassy and impure notes are somewhat reduced.

[0055] Example 5

[0056] Step 1: Prepare 30 Robusto-type cigars. Mix 10g of Maillard reaction extract with 90mL of deionized water to prepare a Maillard reaction extract solution. Apply 1.2g of the Maillard reaction extract solution evenly to the entire cigar and place it in a constant temperature and humidity environment of 22℃ and 62% for 15 days of aging. Then, apply 0.3g of the Maillard reaction extract solution evenly to the rear section of the cigar.

[0057] Step Two: After Step One, apply the wrapper and place the cigars in a constant temperature and humidity environment of 18℃ and 68% for 90 days of aging. Sensory evaluation of the cigar samples is then conducted, and the results are shown in Table 5. Figure 5 As shown.

[0058] Step 3: In addition, replace the Maillard reaction extract solution with deionized water and perform the blank control group experiment following the same steps.

[0059] Table 5. Effects of Maillard reaction extract solutions on the aroma characteristics of the middle and later stages of Robusto cigars.

[0060]

[0061] The sensory evaluation results of the above cigar samples show that coating the entire Robusta cigar with Maillard reaction extract solution enhances the roasted aroma in the middle and later stages to some extent, but the overall richness of the aroma in the middle and later stages is not significantly improved, and the grassy and impure notes are somewhat reduced.

[0062] Obviously, the above embodiments are merely examples for clear illustration and are not intended to limit the scope of the embodiments. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all embodiments here. However, obvious variations or modifications derived therefrom are still within the protection scope of this invention.

Claims

1. A method of improving the richness of the aroma in the last third of a cigar, characterized by, The following steps are used: S1. Mix the Maillard reaction extract with water until homogeneous to obtain a Maillard reaction extract solution. The mass ratio of the Maillard reaction extract to water is 10%-50%. S2. Prepare the rolled cigars and evenly apply the Maillard reaction extract solution obtained in step S1 to the middle and back section of the cigars. The mass ratio of Maillard reaction extract to cigars is 1%-5%. Then place the cigars in a constant temperature and humidity environment of 22°C and 62% for 10 days of aging and maintenance. S3. After the aging and curing process is completed, apply the eggplant skin and place it in a constant temperature and humidity environment of 18℃ and 68% for aging and curing for 90 days. After completing the aging and curing process in step S2, the back section of the cigar is coated with Maillard reaction extract solution a second time. The amount used for the second coating is 1 / 15 to 1 / 4 of the amount used for the first coating.

2. The method of improving the richness of the aroma in the back half of a cigar of claim 1, wherein, In step S1, the mass ratio of Maillard reaction extract to water is 10%-30%.

3. The method for improving the richness of aroma in the middle and later stages of a cigar according to claim 1, characterized in that, In step S2, the mass ratio of Maillard reaction extract to cigar smoke is 1%-3%.

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