Method for improving quality consistency of tobacco leaf fermentation type spices

Abstract

The invention discloses a method for improving the quality consistency of tobacco leaf fermentation type spices, which comprises the following steps: selecting tobacco leaves of different regions, different years, different varieties, different parts and different grades, and matching according to a certain proportion; crushing the mixed tobacco leaves, sieving, adding water, uniformly mixing, and fermenting the matched tobacco leaf raw materials by using aroma-producing bacteria; performing reflux extraction on the obtained fermentation liquor; standing and filtering, and concentrating filtrate under reduced pressure to obtain an extracting solution; and carrying out refined processing on the extracting solution by adopting a molecular distillation technology, and collecting light components to obtain the tobacco leaf fermentation type spice. The tobacco leaf matching technology is utilized for the first time, the refined processing technology is combined, the quality fluctuation of the fermentation spice caused by the quality fluctuation of the raw materials is reduced to the maximum extent, and the quality consistency of the tobacco leaf fermentation type spice is guaranteed. The method is suitable for industrial batch production and has good application prospects. In addition, compared with a single tobacco leaf fermentation spice, the fragrance richness of the spice obtained by tobacco leaf fermentation after matching is obviously improved.

Description

Technical Field

[0001] The invention relates to the technical field of tobacco flavorings, and in particular to a method for improving the quality consistency of tobacco leaf fermentation flavorings. Background Art

[0002] Adding flavoring is a key step in the cigarette making process, which can harmonize and supplement the aroma of cigarettes, improve the taste, reduce irritation, and thus increase the smoke concentration and aroma. The quality consistency of tobacco flavors directly affects the quality stability of cigarette products to a large extent. Therefore, ensuring the quality consistency of tobacco flavors between batches is an important topic in the field of tobacco flavor research.

[0003] Tobacco leaf fermented flavors are extracted from tobacco leaves after fermentation by aroma-producing microorganisms. They are used in the cigarette processing process to improve the aroma quality and quantity of cigarettes, coordinate the aroma of tobacco, and increase smoke concentration. Since tobacco leaves are agricultural products, the quality of tobacco leaves will vary with changes in natural environment such as region, climate, and year, and the quality stability of tobacco leaves directly affects the quality consistency of fermented flavors. Existing literature on the quality consistency of tobacco flavors is mostly about detection and evaluation methods. There are currently no reports on how to improve the quality consistency of tobacco leaf fermented flavors. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a method for improving the quality consistency of tobacco fermentation flavors, which can reduce the impact of tobacco quality fluctuations on the quality consistency of tobacco fermentation flavors, thereby ensuring the quality stability of cigarette products.

[0005] The technical problem to be solved by the present invention is achieved through the following technical solutions:

[0006] A method for improving the quality consistency of tobacco leaf fermentation flavors, comprising the following steps:

[0007] (1) Select 5 to 10 tobacco leaves from different regions, years, varieties, parts, and grades, and mix them in a certain proportion;

[0008] (2) crushing the mixed tobacco leaves, passing through a 400-mesh sieve, adding twice the weight of water, mixing evenly, and fermenting the combined tobacco leaves using aroma-producing fungi;

[0009] (3) refluxing the obtained fermentation liquid for extraction for 2 to 4 hours, extracting multiple times, and combining the extracts; standing and filtering, and concentrating the filtrate under reduced pressure at 60 to 75° C. and 0.04 to 0.06 MPa to obtain an extract;

[0010] (4) The extract is refined by molecular distillation technology to collect its light components and obtain tobacco leaf fermentation flavoring.

[0011] Preferably, in the above technical solution, in step (2), the aroma-producing fungus is Paenibacillus sp. SI8 deposited in the General Microbiological Center of China National Microbiological Culture Collection with a deposit number of CGMCC No.1.19443.

[0012] Preferably, in the above technical solution, the liquid inoculant of aroma-producing fungi is prepared by the following method:

[0013] The Paenibacillus sp. SI8 strain cultured on a test tube slant was inoculated into a seed culture medium, and cultured in a shake flask at 28° C. for 48 hours to obtain a liquid bacterial agent; wherein the test tube culture medium was an R2A agar culture medium, and the formula of the seed culture medium was: 120 g dextrin, 40 g soybean powder, 2 g yeast extract, 0.5 g tryptophan, 5 g β-alanine, 0.5 g magnesium sulfate, 0.2 g ammonium phosphate, and the volume was adjusted to 1000 mL with distilled water, and the pH was 7.2.

[0014] Preferably, in the above technical solution, in step (2), the fermentation conditions are as follows: the liquid bacterial inoculation amount is 5-15%, the fermentation temperature is 28-35°C, the shaking speed is 200r / min, and the fermentation time is 24-72h.

[0015] Preferably, in the above technical solution, in step (3), the reduced pressure is concentrated to a density of (1.1000±0.0080) g / cm 3 .

[0016] Preferably, in the above technical solution, in step (4), the molecular distillation parameters are: pressure 0.1 Pa, temperature 60° C., feed flow rate 60 mL / h, and rotation speed 250 r / min.

[0017] Preferably, in the above technical solution, in step (1), the tobacco leaf region is Yunnan or Sichuan, the tobacco leaf year is 2019-2022, and the tobacco leaf part is upper tobacco leaves or lower tobacco leaves.

[0018] A tobacco leaf fermentation flavor is prepared by the above method.

[0019] The above technical solution of the present invention has the following beneficial effects:

[0020] (1) The present invention utilizes tobacco leaf combination technology for the first time and combines it with refined processing technology to minimize the quality fluctuation of fermented flavors caused by fluctuations in raw material quality, thereby ensuring the quality consistency of tobacco leaf fermented flavors.

[0021] (2) The process conditions of the present invention are mild, easy to implement, suitable for industrial mass production, and have good application prospects.

[0022] (3) In addition, the aroma richness of the flavors obtained by fermenting the combined tobacco leaves is significantly improved compared to the flavors fermented from a single tobacco leaf. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 Schematic diagram of the original ATR-FT-MIR spectrum.

[0024] Figure 2 Schematic diagram of ATR-FT-MIR second-order derivative spectrum. DETAILED DESCRIPTION

[0025] Various exemplary embodiments of the present invention will now be described in detail with reference to the accompanying drawings. It should be noted that the relative arrangement of components and steps, numerical expressions and numerical values ​​set forth in these embodiments do not limit the scope of the present invention unless otherwise specifically stated.

[0026] Example 1

[0027] (1) Fermentation substrate combination 1:

[0028] Select 5 to 10 tobacco leaves from different regions, years, varieties, parts and grades and combine them in a certain proportion.

[0029] Table 1 Fermentation substrate composition

[0030] Serial number Level Name Proportion(%) 1 2019 / K326 / Yunnan Red River / Lower Tobacco X3L 20 2 2019 / Yun 87 / Sichuan Liangshan / Lower tobacco leaves X2F 20 3 2020 / NC102 / Kunming, Yunnan / Lower tobacco leaves X3L 10 4 2021 / Yun 87 / Sichuan Yibin / Upper Tobacco B3F 20 5 2020 / NC102 / Kunming, Yunnan / Upper tobacco leaves B3L 10 6 2021 / Yun 87 / Yunnan Red River / Upper Tobacco Leaf B2F 10 7 2021 / Yun 87 / Yunnan Baoshan / Upper Tobacco B3L 10

[0031] (2) Fermentation substrate combination 2:

[0032] Replace the two grades of tobacco leaves in Example 1, replace "2019 / K326 / Yunnan Honghe / Lower Tobacco Leaves X3L" with "2020 / K326 / Yunnan Honghe / Lower Tobacco Leaves X3L", and replace "2021 / Yun 87 / Yunnan Honghe / Upper Tobacco Leaves B2F" with "2022 / Yun 87 / Yunnan Honghe / Upper Tobacco Leaves B2F", and the proportion remains unchanged.

[0033] Table 2 Fermentation substrate combination 2

[0034] Serial number Level Name Proportion(%) 1 2020 / K326 / Yunnan Red River / Lower Tobacco X3L 20 2 2019 / Yun 87 / Sichuan Liangshan / Lower tobacco leaves X2F 20 3 2020 / NC102 / Kunming, Yunnan / Lower tobacco leaves X3L 10 4 2021 / Yun 87 / Sichuan Yibin / Upper Tobacco B3F 20 5 2020 / NC102 / Kunming, Yunnan / Upper tobacco leaves B3L 10 6 2022 / Yun 87 / Yunnan Red River / Upper Tobacco B2F 10 7 2021 / Yun 87 / Yunnan Baoshan / Upper Tobacco B3L 10

[0035] (3) Fermentation substrate combination three:

[0036] Further adjustments were made to Formula 2 of Example 2, and two grades of tobacco leaves were adjusted, wherein "2020 / K326 / Yunnan Honghe / Lower Tobacco Leaves X3L" was replaced with "2020 / K326 / Yunnan Honghe / Lower Tobacco Leaves X2L", and "2020 / NC102 / Yunnan Kunming / Upper Tobacco Leaves B3L" was replaced with "2020 / NC102 / Yunnan Kunming / Upper Tobacco Leaves B2L", and the proportion remained unchanged.

[0037] Table 3 Fermentation substrate combination three

[0038] Serial number Level Name Proportion(%) 1 2020 / K326 / Yunnan Red River / Lower Tobacco Leaves X2L 20 2 2019 / Yun 87 / Sichuan Liangshan / Lower tobacco leaves X2F 20 3 2020 / NC102 / Kunming, Yunnan / Lower tobacco leaves X3L 10 4 2021 / Yun 87 / Sichuan Yibin / Upper Tobacco B3F 20 5 2020 / NC102 / Kunming, Yunnan / Upper tobacco leaves B2L 10 6 2022 / Yun 87 / Yunnan Red River / Upper Tobacco B2F 10 7 2021 / Yun 87 / Yunnan Baoshan / Upper Tobacco B3L 10

[0039] Example 2 Fermentation culture

[0040] The aroma-producing fungi are activated and expanded to obtain a liquid inoculum. The mixed tobacco leaves are crushed, passed through a 400-mesh sieve, and twice the weight of water is added to mix evenly. The aroma-producing fungi liquid inoculum is inoculated at 5-15% of the weight of the tobacco leaves, and fermented by shaking culture at a fermentation temperature of 28-35°C, a shaking speed of 200r / min, and a fermentation time of 24-72h.

[0041] The liquid inoculant of aroma-producing fungi is prepared by the following method:

[0042] The aroma-producing fungus is preferably Paenibacillus sp. SI8, with a deposit number of CGMCC No. 1.19443, a deposit date of March 8, 2022, and is deposited in the General Microbiology Center of China Culture Collection Administration (CGMCC), address: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing.

[0043] (1) Test tube slant culture

[0044] A slant preservation medium was used, the medium was R2A agar medium, the formula of the medium was: 0.5g glucose, 0.5g yeast extract, 0.5g peptone, 0.5g acid hydrolyzed casein, 0.5g soluble starch, 0.3g sodium pyruvate, 0.3g dipotassium hydrogen phosphate, 0.05g magnesium sulfate, 15g agar, distilled water to 1000mL, pH 7.2. The medium was sterilized at 121°C for 25 minutes, placed into a slant, inoculated with Bacillus subtilis SI8 strain, and cultured at 28°C for 1 week to obtain a test tube strain;

[0045] (2) Seed culture

[0046] A seed culture medium is used, and the formula of the seed culture medium is: dextrin 120g, soybean powder 40g, yeast extract 2g, tryptophan 0.5g, β-alanine 5g, magnesium sulfate 0.5g, ammonium phosphate 0.2g, distilled water to 1000mL, pH 7.2. The culture medium is sterilized at 121°C for 25 minutes, a portion of mycelium is picked from the inclined surface of the test tube in step (1) and inoculated into the seed liquid, and the culture is shaken at 28°C for 48 hours to obtain a liquid strain.

[0047] Example 3 Spice Extraction

[0048] (1) The obtained fermentation broth was refluxed and extracted for 2 to 4 hours, and three groups were performed in total, and the extracts were combined.

[0049] (2) After standing and filtering, discard the filter residue, select the filtrate and concentrate it under reduced pressure at 60-75°C and 0.04-0.06Mpa to a density of (1.1000±0.0080)g / cm3 to obtain tobacco flavoring.

[0050] Example 4: Fine processing

[0051] The molecular distillation technology is used to refine the fermented spices, collect the light components, and obtain the fermented spices. The molecular distillation parameters are: pressure 0.1Pa, temperature 60℃, feed flow rate 60mL / h, and rotation speed 250r / min.

[0052] Example 5: Evaluation of the Quality Consistency of Fermented Flavors

[0053] (1) Evaluation of infrared chromatographic stability

[0054] Infrared chromatogram (TR-FT-MIR) was used to scan three samples of tobacco leaf raw material substrate mixed fermentation extract. TQAnalyst 9.0 data processing software was used. MSC (multiple scatter correction) combined with second-order derivative (SD) and Norris (segment length 9, segment spacing 2) smoothing can significantly filter out noise, and the fingerprint area features are more obvious. The original spectrum and preprocessing schematic diagram are shown in Figure 1 , Figure 2 . From the calculation of the similarity of the chromatograms after pretreatment, taking "fermentation substrate combination 1" as a reference, the similarities of the other two groups are greater than 95%, which shows that after the raw material substrates are mixed, the fermentation extract is basically unchanged.

[0055] (2) Physical and chemical indicators

[0056] The fermented flavors obtained by the three substrate combinations are all dark brown clear liquids with no obvious difference in appearance. The three fermented flavors were tested for physical and chemical indicators, and the results are shown in Table 4. According to the tolerance range of the enterprise standard "Tobacco Flavors and Tobacco Flavors", the fermented flavors obtained by the three different fermented substrate combinations are all within the range, indicating that there is no obvious difference in physical and chemical indicators.

[0057] Table 4 Physical and chemical indicators of fermented flavors obtained by different fermentation substrate combinations

[0058]

[0059] (3) Sensory evaluation

[0060] The fermented flavors obtained by the three substrate combination methods were added to unsweetened tobacco shreds (the addition amount was 0.2‰) and rolled into cigarettes by hand. A smoking evaluation panel composed of smoking evaluation experts conducted a sensory evaluation. The results showed that there was no obvious difference between the three fermented flavors, the aroma was rich and full, the permeability was good, and it was well coordinated with the tobacco aroma. The aroma volume was sufficient, the texture was delicate, the sweet rhyme was obvious, the aftertaste was comfortable, and the characteristic aroma was obvious.

[0061] Although the present invention has been disclosed as above by the embodiments, it is not intended to limit the present invention. Any person skilled in the art may make various choices and modifications without departing from the spirit and scope of the present invention. Therefore, the protection scope of the present invention is limited by the claims and their equivalents.

Claims

1. A method for improving the quality consistency of tobacco fermentation flavors, characterized in that: The following steps are involved: (1) Select 5 to 10 tobacco leaves from different regions, years, varieties, parts, and grades, and mix them in a certain proportion; (2) crushing the mixed tobacco leaves, passing through a 400-mesh sieve, adding twice the weight of water, mixing evenly, and fermenting the combined tobacco leaves using aroma-producing fungi; (3) refluxing the obtained fermentation liquid for extraction for 2 to 4 hours, extracting multiple times, and combining the extracts; standing and filtering, and concentrating the filtrate under reduced pressure at 60 to 75° C. and 0.04 to 0.06 MPa to obtain an extract; (4) The extract is refined by molecular distillation technology to collect its light components and obtain tobacco leaf fermentation flavoring.

2. The method for improving the quality consistency of tobacco fermentation flavor according to claim 1, characterized in that: In step (2), the aroma-producing fungus is Paenibacillus sp. SI8, which is deposited in the General Microbiological Center of China National Microbiological Culture Collection Administration with a deposit number of CGMCC No.1.19443.

3. The method for improving the quality consistency of tobacco fermentation flavor according to claim 2, characterized in that: The liquid inoculant of aroma-producing fungi is prepared by the following method: The Paenibacillus sp. SI8 strain cultured on a test tube slant was inoculated into a seed culture medium, and cultured in a shake flask at 28° C. for 48 hours to obtain a liquid bacterial agent; wherein the test tube culture medium was an R2A agar culture medium, and the formula of the seed culture medium was: 120 g dextrin, 40 g soybean powder, 2 g yeast extract, 0.5 g tryptophan, 5 g β-alanine, 0.5 g magnesium sulfate, 0.2 g ammonium phosphate, and the volume was adjusted to 1000 mL with distilled water, and the pH was 7.

2.

4. The method for improving the quality consistency of tobacco fermentation flavor according to claim 2, characterized in that: In step (2), the fermentation conditions are as follows: the liquid bacterial inoculation amount is 5-15%, the fermentation temperature is 28-35° C., the shaking speed is 200 r / min, and the fermentation time is 24-72 h.

5. The method for improving the quality consistency of tobacco fermentation flavor according to claim 2, characterized in that: In step (3), the reduced pressure is concentrated to a density of (1.1000±0.0080) g / cm 3 .

6. The method for improving the quality consistency of tobacco leaf fermented flavor according to claim 2, characterized in that: In step (4), the molecular distillation parameters are: pressure 0.1 Pa, temperature 60° C., feed flow rate 60 mL / h, and rotation speed 250 r / min.

7. The method for improving the quality consistency of tobacco leaf fermented flavor according to claim 2, characterized in that: In step (1), the tobacco region is Yunnan or Sichuan, the tobacco year is 2019-2022, and the tobacco part is upper tobacco leaves or lower tobacco leaves.

8. A tobacco leaf fermentation flavor, characterized in that: The method is prepared by any one of claims 1 to 6.

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