Method for improving the consistency of tobacco leaf fermented flavor quality

Abstract

The application 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 grouping them according to a certain proportion; crushing the grouped tobacco leaves, screening, adding water, mixing uniformly, and fermenting the grouped tobacco leaf raw materials by using a flavor-producing fungus; reflux extraction of the obtained fermentation liquor; standing and filtering, vacuum concentration of the filtrate, and obtaining an extract; fine processing of the extract by using a molecular distillation technology, collection of light components, and obtaining tobacco leaf fermentation type spices. The application firstly uses tobacco leaf grouping technology in combination with fine processing technology, maximally reduces the quality fluctuation of fermentation spices caused by the quality fluctuation of raw materials, and guarantees the quality consistency of tobacco leaf fermentation type spices. The application is suitable for industrialized batch production and has a good application prospect. In addition, the aroma richness of the obtained spices by fermentation of the grouped tobacco leaves is obviously improved compared with that of single tobacco leaf fermentation spices.

Description

Technical Field

[0001] This invention relates to the field of tobacco flavoring technology, and in particular to a method for improving the quality consistency of fermented tobacco flavorings. Background Technology

[0002] Adding flavorings and aromatics is a crucial step in cigarette manufacturing. It harmonizes and enhances the aroma of cigarettes, improves the taste, reduces irritation, and ultimately increases the concentration and flavor of the smoke. The consistency of the quality of tobacco flavorings directly impacts the quality stability of cigarette products; therefore, ensuring batch-to-batch consistency of tobacco flavorings is an important research topic in the field of tobacco flavorings.

[0003] Fermented tobacco flavorings are extracted from tobacco leaves through fermentation by aroma-producing microorganisms. Used in cigarette processing, they enhance the aroma quality and intensity, harmonize the tobacco flavor, and increase smoke concentration. Since tobacco leaves are agricultural products, their quality varies depending on factors such as region, climate, and year. The stability of tobacco leaf quality directly affects the consistency of fermented flavoring quality. Existing literature on the consistency of tobacco flavoring quality primarily focuses on detection and evaluation methods; there are currently no reports on how to improve the consistency of fermented tobacco flavoring quality. 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 flavorings, which can reduce the impact of tobacco quality fluctuations on the quality consistency of tobacco fermentation flavorings, 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 solution:

[0006] A method for improving the quality consistency of fermented flavorings in tobacco leaves includes the following steps:

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

[0008] (2) Crush the blended tobacco leaves, pass them through a 400-mesh sieve, add twice the weight of water, mix them evenly, and use aroma-producing bacteria to ferment the blended tobacco leaf raw materials.

[0009] (3) Reflux the obtained fermentation broth for 2 to 4 hours, extract multiple times, and combine the extracts; let stand and filter, and concentrate the filtrate under reduced pressure at 60 to 75°C and 0.04 to 0.06 MPa to obtain the extract;

[0010] (4) The extract was refined by molecular distillation technology, and its light components were collected to obtain tobacco fermentation flavoring.

[0011] Preferably, in the above technical solution, in step (2), the aroma-producing fungus is Paenibacillus sp. SI8, which is preserved at the China General Microbiological Culture Collection Center with accession number CGMCC No.1.19443.

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

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

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

[0015] Preferably, in the above technical solution, in step (3), the material is concentrated under reduced pressure to a density of (1.1000±0.0080) g / cm³. 3 .

[0016] Preferably, in the above technical solution, the molecular distillation parameters in step (4) 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 the upper tobacco leaf or the lower tobacco leaf.

[0018] A tobacco-fermented flavoring is prepared by the method described above.

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

[0020] (1) This invention utilizes tobacco leaf blending technology and refined processing technology for the first time to minimize the quality fluctuation of fermented flavorings caused by fluctuations in the quality of raw materials, thus ensuring the quality consistency of tobacco leaf fermented flavorings.

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

[0022] (3) In addition, the aroma richness of the flavoring obtained by fermenting tobacco leaves after blending is significantly improved compared with that of single tobacco leaf fermentation flavoring. Attached Figure Description

[0023] Figure 1 This is a schematic diagram of the original ATR-FT-MIR spectrum.

[0024] Figure 2 This is a schematic diagram of the second derivative spectrum of ATR-FT-MIR. Detailed Implementation

[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, unless otherwise specifically stated, the relative arrangement, numerical expressions, and values ​​of the components and steps set forth in these embodiments do not limit the scope of the invention.

[0026] Example 1

[0027] (1) Fermentation substrate composition one:

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

[0029] Table 1 Fermentation substrate composition

[0030] 1 2019 / K326 / Yunnan Honghe / Lower Tobacco Leaf X3L 20 2 2019 / Yun 87 / Liangshan, Sichuan / Lower Tobacco Leaves X2F 20 3 2020 / NC102 / Yunnan Kunming / Lower Tobacco Leaves X3L 10 4 2021 / Yun 87 / Yibin, Sichuan / Upper Tobacco Leaf B3F 20 5 2020 / NC102 / Yunnan Kunming / Upper Tobacco Leaf B3L 10 6 2021 / Yun 87 / Yunnan Honghe / Upper Tobacco Leaf B2F 10 7 2021 / Yun 87 / Yunnan Baoshan / Upper Tobacco Leaf B3L 10

[0031] (2) Fermentation substrate composition two:

[0032] Replace the two grades of tobacco leaves in Example 1, replacing "2019 / K326 / Yunnan Honghe / Lower Tobacco Leaf X3L" with "2020 / K326 / Yunnan Honghe / Lower Tobacco Leaf X3L" and "2021 / Yun 87 / Yunnan Honghe / Upper Tobacco Leaf B2F" with "2022 / Yun 87 / Yunnan Honghe / Upper Tobacco Leaf B2F", while keeping the proportions unchanged.

[0033] Table 2 Fermentation substrate composition 2

[0034] 1 2020 / K326 / Yunnan Honghe / Lower Tobacco Leaf X3L 20 2 2019 / Yun 87 / Liangshan, Sichuan / Lower Tobacco Leaves X2F 20 3 2020 / NC102 / Yunnan Kunming / Lower Tobacco Leaves X3L 10 4 2021 / Yun 87 / Yibin, Sichuan / Upper Tobacco Leaf B3F 20 5 2020 / NC102 / Yunnan Kunming / Upper Tobacco Leaf B3L 10 6 2022 / Yun 87 / Yunnan Honghe / Upper Tobacco Leaf B2F 10 7 2021 / Yun 87 / Yunnan Baoshan / Upper Tobacco Leaf B3L 10

[0035] (3) Fermentation substrate composition three:

[0036] Further adjustments were made to Formula 2 of Example 2, specifically adjusting two grades of tobacco leaves. Specifically, "2020 / K326 / Yunnan Honghe / Lower Tobacco Leaf X3L" was replaced with "2020 / K326 / Yunnan Honghe / Lower Tobacco Leaf X2L", and "2020 / NC102 / Yunnan Kunming / Upper Tobacco Leaf B3L" was replaced with "2020 / NC102 / Yunnan Kunming / Upper Tobacco Leaf B2L", while maintaining the same proportions.

[0037] Table 3 Fermentation substrate composition

[0038] 1 2020 / K326 / Yunnan Honghe / Lower Tobacco Leaves X2L 20 2 2019 / Yun 87 / Liangshan, Sichuan / Lower Tobacco Leaves X2F 20 3 2020 / NC102 / Yunnan Kunming / Lower Tobacco Leaves X3L 10 4 2021 / Yun 87 / Yibin, Sichuan / Upper Tobacco Leaf B3F 20 5 2020 / NC102 / Yunnan Kunming / Upper Tobacco Leaf B2L 10 6 2022 / Yun 87 / Yunnan Honghe / Upper Tobacco Leaf B2F 10 7 2021 / Yun 87 / Yunnan Baoshan / Upper Tobacco Leaf B3L 10

[0039] Example 2 Fermentation Culture

[0040] The aroma-producing fungus is activated and cultured 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. The mixture is then inoculated with the aroma-producing fungus liquid inoculum at 5-15% of the weight of the tobacco leaves. Fermentation is carried out by shaking culture at a temperature of 28-35℃, a shaking speed of 200 r / min, and a fermentation time of 24-72 h.

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

[0042] The preferred aroma-producing fungus is Paenibacillus sp. SI8, with accession number CGMCCNo.1.19443, accession date March 8, 2022, deposited at the China General Microbiological Culture Collection Center (CGMCC), address: No.3, No.1 Beichen West Road, Chaoyang District, Beijing.

[0043] (1) Incubation in test tubes with slant

[0044] The culture medium used was R2A agar slant culture medium. The medium formula was: glucose 0.5g, yeast extract 0.5g, peptone 0.5g, acid-hydrolyzed casein 0.5g, soluble starch 0.5g, sodium pyruvate 0.3g, dipotassium hydrogen phosphate 0.3g, magnesium sulfate 0.05g, agar 15g, and distilled water to a final volume of 1000mL, pH 7.2. The medium was sterilized at 121℃ for 25 minutes, arranged as slant culture, and inoculated with Bacillus strain SI8. The culture was then incubated at 28℃ for 1 week to obtain the in vitro bacterial culture.

[0045] (2) Seed culture

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

[0047] Example 3: Fragrance Extraction

[0048] (1) Reflux the obtained fermentation broth for 2 to 4 hours, repeat 3 times, and combine the extracts.

[0049] (2) After static filtration, discard the filter residue, and concentrate the filtrate under reduced pressure at 60-75℃ and 0.04-0.06 MPa until the density is (1.1000±0.0080) g / cm3, which is the tobacco flavoring.

[0050] Example 4: Refined Processing

[0051] Fermented flavorings were refined using molecular distillation technology, and their light components were collected to obtain the fermented flavorings. The molecular distillation parameters were: pressure 0.1 Pa, temperature 60 °C, feed flow rate 60 mL / h, and rotation speed 250 r / min.

[0052] Example 5: Evaluation of the consistency of fermented flavoring quality

[0053] (1) Infrared chromatographic stability evaluation

[0054] Three samples of mixed fermentation extracts of tobacco raw materials were scanned using infrared chromatography (TR-FT-MIR). Data processing was performed using TQAnalyst 9.0 software. MSC (multivariate scattering correction) combined with second derivative (SD) and Norris smoothing (segment length 9, segment spacing 2) significantly filtered out noise and made the fingerprint region characteristics more prominent. The original spectra and preprocessing diagrams are shown below. Figure 1 , Figure 2 Based on the similarity calculation of the chromatograms after pretreatment, taking "fermentation substrate group one" as a reference, the similarity of the other two groups is greater than 95%, which shows that the fermentation extract basically does not change after mixing the raw material substrates.

[0055] (2) Physicochemical Indicators

[0056] The fermented flavorings obtained from the three substrate combinations were all dark brown, clear liquids with no obvious differences in appearance. Physicochemical indicators of the three fermented flavorings were tested, and the results are shown in Table 4. According to the tolerance range of the enterprise standard "Tobacco Flavorings and Tobacco Essences," the fermented flavorings obtained from the three different substrate combinations were all within the range, indicating that there were no significant differences in physicochemical indicators.

[0057] Table 4 Physicochemical properties of fermented flavorings obtained from different fermentation substrate combinations

[0058]

[0059] (3) Sensory evaluation

[0060] The fermented flavorings obtained from the three substrate combinations were added to untreated tobacco shreds (at a rate of 0.2‰), and then hand-rolled into cigarettes. A sensory evaluation panel composed of smoking experts conducted the evaluation. The results showed that there were no significant differences among the three fermented flavorings. The aroma was rich and full, with good penetration, and well-coordinated with the tobacco aroma. The aroma was plentiful, the texture was delicate, the sweetness was obvious, the aftertaste was comfortable, and the characteristic aroma was distinct.

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

Claims

1. A method for improving the quality consistency of fermented tobacco flavorings, characterized in that, Includes the following steps: (1) Select 5 to 10 kinds of tobacco leaves from different regions, years, varieties, parts and grades, and combine them in proportion; the tobacco leaves are from Yunnan and Sichuan, the tobacco leaves are from 2019 to 2022, and the tobacco leaves are from the upper or lower parts. (2) The mixed tobacco leaves are crushed, passed through a 400-mesh sieve, and water of twice their weight is added. The mixture is then stirred evenly and fermented with aroma-producing bacteria. The aroma-producing bacteria is Paenibacillus sp. SI8, which is preserved at the China General Microbiological Culture Collection Center with accession number CGMCC No. 1.19443. The fermentation conditions are as follows: liquid inoculum inoculation amount is 5-15%, fermentation temperature is 28-35℃, shaking speed is 200r / min, and fermentation time is 24-72h. (3) Reflux the obtained fermentation broth for 2-4 hours, extract multiple times, and combine the extracts; After standing and filtering, the filtrate was concentrated under reduced pressure at 60~75℃ and 0.04~0.06Mpa to obtain the extract. (4) The extract was refined by molecular distillation technology, and its light components were collected to obtain tobacco fermentation flavoring. The molecular distillation parameters were: pressure 0.1 Pa, temperature 60℃, feed flow rate 60 mL / h, and rotation speed 250 r / min.

2. The method for improving the quality consistency of fermented tobacco flavorings according to claim 1, characterized in that, The aroma-producing fungal liquid inoculant is prepared by the following method: The *Paenibacillus* sp. SI8 strain cultured on test tube slant was inoculated into seed culture medium and cultured in shake flasks at 28°C for 48 hours to obtain a liquid inoculum. The test tube culture medium was R2A agar medium. The seed culture medium formula was: 120 g dextrin, 40 g soybean flour, 2 g yeast extract, 0.5 g tryptophan, 5 g β-alanine, 0.5 g magnesium sulfate, 0.2 g ammonium phosphate, and distilled water to a final volume of 1000 mL, pH 7.

2.

3. The method for improving the quality consistency of fermented tobacco flavorings according to claim 1, characterized in that, In step (3), the solution is concentrated under reduced pressure to a density of (1.1000±0.0080) g / cm³. 3 .

4. A tobacco leaf fermentation flavoring, characterized in that, Prepared by the method described in any one of claims 1-3.

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