Raw cut tobacco and preparation method thereof

Abstract

The invention provides a processing method of raw cut tobacco, which comprises the following steps: A) sterilizing the raw cut tobacco by steam, spraying alcohol, and sterilizing again for later use; b) spraying the fermentation liquor to the treated raw cut tobacco shreds, and performing aerobic fermentation treatment; and pressing into blocks, and carrying out low-oxygen or anaerobic fermentation, thereby obtaining the product. The fermentation liquor comprises wine, fruit juice, red dates, fenugreek pods, liquorice and agilawood. According to the method, the special fermentation liquor is added in an aerobic and anaerobic combined mode, the fermented raw cut tobacco is remarkable in special fragrance, the combustion rate is obviously improved, and the product quality is improved.

Description

Technical Field

[0001] The invention relates to the technical field of tobacco, and in particular to a Yunnan raw cut tobacco and a preparation method thereof. Background Art

[0002] "Yunnan Raw Cut Tobacco" is a special tobacco product, mainly produced in Yunnan. During its production process, mature tobacco leaves are first picked and then covered to make them appear yellow. Then, the tobacco leaves are cut into strips and then dried. This special processing method gives the tobacco a unique quality.

[0003] The characteristics of Yunnan raw cut tobacco are mainly reflected in its bright yellow color, glossy and shiny, and fragrant tobacco flavor. This kind of tobacco is very popular in Yunnan Province and is a traditional tobacco product loved by local people of all ethnic groups. In addition, due to its high-quality taste and unique processing method, Yunnan raw cut tobacco is also exported to Southeast Asian countries and enjoys a high reputation.

[0004] In general, Yunnan raw cut tobacco is a tobacco product with regional characteristics and unique processing methods. Its high-quality taste and fragrant smoke have won the favor of consumers.

[0005] In the field of pipe tobacco product manufacturing, the selection of raw materials and processing technology play a vital role in the final quality and market competitiveness of the product. As an important raw material for pipe tobacco, the improvement of the quality of raw cut tobacco and the innovation of its processing technology have always been the focus of attention in the industry. However, traditional raw cut tobacco processing technology often has problems such as unsightly appearance, unstable internal quality, and poor taste experience, which makes it difficult to meet the needs of modern consumers for high-quality pipe tobacco.

[0006] Therefore, it is very necessary to provide a method for processing raw cut tobacco that can significantly improve the appearance and internal quality of tobacco, thereby meeting consumers' requirements for higher quality pipe tobacco products. Summary of the invention

[0007] In view of this, the technical problem to be solved by the present invention is to provide a method for preparing raw cut tobacco. The aroma substances or aroma precursor substances of the raw cut tobacco prepared by the present invention are significantly increased, the aroma quality, aroma quantity and aroma concentration of the tobacco leaves are improved, and the richness of the tobacco aroma and the improvement of the taste are enhanced.

[0008] The present invention provides a method for processing raw cut tobacco, comprising the following steps:

[0009] A) steam sterilize the raw cut tobacco, spray it with alcohol, sterilize it again, and set it aside;

[0010] B) spraying the fermentation liquid onto the processed raw cut tobacco for aerobic fermentation; and then pressing the processed raw cut tobacco into blocks and performing low oxygen or anaerobic fermentation to obtain the product; the fermentation liquid includes wine, fruit juice, red dates, fragrant bean pods, liquorice, and agarwood.

[0011] Preferably, the mass ratio of the wine, fruit juice, red dates, cochinchinensis pods, liquorice and agarwood is (80-120): (15-25): (8-12): (4-6): (1.5-2.5): (0.5-1.5);

[0012] The preparation of the fermentation liquid comprises: mixing wine, fruit juice, red dates, fragrant bean pods, liquorice and agarwood, and sealing and soaking for 13 to 15 days.

[0013] Preferably, the wine is selected from rice wine, fruit wine or rum; the fruit juice includes orange, apple, peach, pomegranate or grape juice.

[0014] Preferably, the steam sterilization time in step A) is 3 minutes; the concentration of the alcohol is 75%; the amount of alcohol applied is 1%-3%; preferably 2%.

[0015] The purpose is to kill bacteria on the surface of tobacco by using alcohol (bacteria and microorganisms carried in the air fall on the surface of tobacco) to avoid contamination.

[0016] Preferably, the moisture content of the processed raw cut tobacco in step B) is 20% to 30%.

[0017] Preferably, the aerobic fermentation parameters of step B) are fermentation at 28-32° C. for 2-3 days.

[0018] Preferably, the pressure for pressing into briquettes in step B) is 5 tons.

[0019] Preferably, the parameters of the hypoxic or anaerobic fermentation in step B) are: 23-27° C., 80% humidity; ventilation for 30 minutes under sterile conditions every 10 days, and fermentation for 3 months.

[0020] The present invention provides a raw cut tobacco, which is prepared by the method described in any one of the above technical solutions.

[0021] The present invention provides a flavored pipe tobacco, comprising the Yunnan raw cut tobacco described in the above technical solution.

[0022] Compared with the prior art, the present invention provides a method for processing raw cut tobacco, comprising the following steps: A) steam sterilizing the raw cut tobacco, spraying alcohol, sterilizing again, and setting aside; B) spraying the fermentation liquid onto the processed raw cut tobacco for aerobic fermentation; and then pressing into blocks, performing low oxygen or anaerobic fermentation to obtain; the fermentation liquid includes wine, fruit juice, red dates, fragrant bean pods, liquorice, agarwood and. The present invention combines aerobic and anaerobic methods to add specific fermentation liquid, and the raw cut tobacco after fermentation has a significant special aroma, a significantly improved combustion rate, and improved product quality. DETAILED DESCRIPTION

[0023] The present invention provides a raw cut tobacco and a method for preparing the same. Those skilled in the art can refer to the contents of this article and appropriately improve the process parameters to achieve the same. It should be particularly noted that all similar substitutions and modifications are obvious to those skilled in the art and they all fall within the scope of protection of the present invention. The methods and applications of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the methods and applications of this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0024] It should be understood that the expression "one or more of..." includes each of the items recited after the expression individually and in various different combinations of two or more of the recited items, unless otherwise understood from the context and usage. The expression "and / or" in combination with three or more recited items should be understood to have the same meaning, unless otherwise understood from the context.

[0025] The use of the terms "comprising", "having" or "containing", including their grammatical synonyms, should generally be understood as open and non-restrictive, for example not excluding other unrecited elements or steps, unless otherwise specifically stated or otherwise understood from the context.

[0026] In this application, the term "and / or" describes the association relationship of associated objects, indicating that there may be three relationships. For example, A and / or B can represent: A exists alone, A and B exist at the same time, and B exists alone. A and B can be singular or plural.

[0027] The present invention is committed to breaking through the key technical difficulties of Chinese pipe tobacco products using Yunnan raw cut tobacco as raw materials. Through color fixing and aroma enhancement technology, it can reduce impurities, improve taste, improve combustion performance, and ensure quality, thereby achieving improvement in raw material quality and compatibility with pipe tobacco products.

[0028] By using the unique aerobic and anaerobic fermentation technology of raw cut tobacco, the appearance and internal quality of pipe tobacco products are significantly improved, and the practicality and unique flavor of raw cut tobacco in pipe tobacco products are enhanced. This technology uses refined industrial fermentation treatment to make the tobacco shiny black and oily, effectively reduce impurities, highlight the unique aroma, and thus significantly improve the taste experience of pipe tobacco.

[0029] The present invention provides a method for processing raw cut tobacco, comprising the following steps:

[0030] A) steam sterilize the raw cut tobacco, spray it with alcohol, sterilize it again, and set it aside;

[0031] B) spraying the fermentation liquid onto the processed raw cut tobacco for aerobic fermentation; and then pressing the processed raw cut tobacco into blocks and performing low oxygen or anaerobic fermentation to obtain the product; the fermentation liquid includes wine, fruit juice, red dates, fragrant bean pods, liquorice and agarwood.

[0032] The processing method of raw cut tobacco provided by the present invention is preferably raw cut tobacco from Yunnan.

[0033] The present invention ensures the original characteristics of raw cut tobacco. We adopt a low-intensity slow aging method to reduce impurities, generate and enrich special aromas, adjust combustion characteristics, and ultimately achieve the purpose of improving its industrial usability.

[0034] First, prepare the fermentation liquid, mix the wine, fruit juice, red dates, cochinchinensis pods, licorice, and agarwood, seal and soak for 13 to 15 days; preferably soak for 15 days, filter and set aside.

[0035] According to the present invention, the mass ratio of the wine, fruit juice, red dates, cochinchinensis pods, liquorice and agarwood is (80-120): (15-25): (8-12): (4-6): (1.5-2.5): (0.5-1.5);

[0036] In some specific embodiments, the mass ratio of the wine, juice, red dates, cochinchinensis pods, licorice, and agarwood is 100:20:10:5:2:1;

[0037] In some specific embodiments, the mass ratio of the wine, juice, red dates, cochinchinensis pods, licorice, and agarwood is 80:15:8:4:1.5:0.5;

[0038] In some specific embodiments, the mass ratio of the wine, fruit juice, red dates, cochinchinensis pods, licorice, and agarwood is 120:23:11:6:2.5:1.5.

[0040] Wherein, the wine is selected from rice wine, fruit wine or rum; the fruit juice includes orange, apple, peach, pomegranate or grape juice.

[0041] Steam sterilize the raw cut tobacco; the steam sterilization time is preferably 3 minutes;

[0042] The concentration of the alcohol is 75%; the amount of alcohol applied is 1%-3%; preferably 2%.

[0043] The purpose is to kill bacteria on the surface of tobacco by using alcohol (bacteria and microorganisms carried in the air fall on the surface of tobacco) to avoid contamination.

[0044] The fermentation liquid is sprayed onto the processed raw cut tobacco to carry out aerobic fermentation.

[0045] The moisture content of the processed raw cut tobacco is adjusted to 20% to 30% to fully absorb the fermentation liquid.

[0046] The parameters of the aerobic fermentation of the present invention are fermentation at 28-32° C. for 2-3 days; preferably fermentation at 30° C. for 2-3 days.

[0047] After the tobacco leaves are fermented at 30℃ for 2-3 days under aerobic conditions, the fermentation process will start quickly, and some organic matter will be consumed and special aroma substances will be produced.

[0048] Then the briquettes are pressed; the pressure for pressing the briquettes in the present invention is 5 tons.

[0049] Then it is pressed into blocks and fermented with low oxygen or anaerobic conditions to obtain the product.

[0050] The parameters of the low oxygen or anaerobic fermentation of the present invention are: 23-27°C, 80% humidity, specifically 23°C, 24°C, 25°C, 26°C, 27°C, or any range between the above two.

[0051] Ventilate for 30 minutes under sterile conditions every 10 days and ferment for 3 months.

[0052] When the special tobacco leaf raw material is needed, the raw material is loosened and moistened appropriately, and after the raw material is loosened, it can be blended and used.

[0053] The method of the invention can reduce the nicotine content in raw cut tobacco and increase the content of substances such as 9-hydroxy-4,7-macrostigenadiene-3-one, ethyl palmitate, ethyl linoleate, ethyl linolenate, scopoletin, ethyl octadecanoate, 2,2'-methylenebis(6-tert-butyl-4-methylphenol) and the like.

[0054] The present invention provides a raw cut tobacco, which is prepared by the method described in any one of the above technical solutions.

[0055] The present invention has already clearly described the method for processing the raw cut tobacco, which will not be described again here.

[0056] The present invention provides a flavored pipe tobacco, comprising the Yunnan raw cut tobacco described in the above technical solution.

[0057] The present invention adopts the raw cut tobacco to prepare pipe tobacco, which has good sensory properties.

[0058] The present invention creatively adopts a combination of aerobic and anaerobic fermentation, and combines a specific fermentation liquid ratio and specific fermentation parameters, so that the nicotine content in the prepared raw cut tobacco is significantly reduced, and the aroma substances or aroma precursor substances are significantly increased (9-hydroxy-4,7-macrostigena-3-one, ethyl palmitate, ethyl linoleate, ethyl linolenate, scopoletin, ethyl octadecanoate, 2,2'-methylenebis(6-tert-butyl-4-methylphenol), these substances have been significantly improved, among which 9-hydroxy-4,7-macrostigena-3-one has a significant effect on the aroma quality of tobacco leaves. , aroma volume and aroma concentration have all been improved, which has a positive impact on improving the overall aroma and quality of tobacco. Ethyl palmitate is one of the esters with a higher content. Together with other higher fatty acid esters (such as ethyl linoleate, ethyl linolenate, etc.), it gives tobacco a faint waxy and sweet aroma, which has the effect of improving the taste of smoke, increasing the sweet aroma of tobacco, covering up the miscellaneous smell, softening the aroma and increasing the sweetness, which helps to improve the smoking experience. The use of a mixture of ethyl linolenate and other unsaturated fatty acid ethyl esters in tobacco has a role in enriching the tobacco flavor and improving the taste.

[0059] The raw cut tobacco of the present invention has a high content of volatile organic acids. A high content of organic acids generally has a good effect on increasing the cottoniness of smoke and reducing irritation. This is not only because of the high content of volatile organic acids, but also because other aroma substances are increased. The overall change in the richness of the aroma is more obvious than before the treatment. For example, the aroma (sour aroma, etc.) after fermentation is obvious, and the aroma also has a more obvious and rich change when smoking.

[0060] The beneficial effects of the technology of the present invention are mainly reflected in the following aspects:

[0061] 1. Improve product quality: Through color fixing and aroma enhancement technology, the impurities are significantly reduced and the taste is improved, making the pipe tobacco products purer and tastier, thereby improving the overall quality of the product.

[0062] 2. Optimize combustion performance: This technology effectively improves the combustion performance of pipe tobacco, making it burn more stably and evenly, improving user experience and reducing possible adverse conditions that may occur during smoking.

[0063] 3. Expanding the source of raw materials: This invention not only solves the problem of raw material shortage, but also provides a new way for the development and utilization of domestic pipe tobacco raw materials, effectively promotes the diversification of raw materials, and enhances the sustainable development capacity of the industry.

[0064] 4. Highlight product features: By adapting to Yunnan raw cut tobacco, this technology makes Chinese pipe tobacco products more regionally distinctive and culturally rich, which helps to enhance the market competitiveness of the products.

[0065] Overall: The technology of the present invention breaks through key technical difficulties. The raw cut tobacco after fermentation has a significant special aroma and a significantly improved burning rate, which improves product quality and significantly improves industrial availability. It also expands the source of raw materials and the successful application of raw cut tobacco, injecting new vitality into the innovative development of the domestic pipe tobacco industry, promoting the development of Chinese-style pipe tobacco, and laying a solid foundation for the future development of the domestic pipe tobacco industry.

[0066] It should be understood that the order of steps or the order in which certain actions are performed is not important as long as the present invention remains operable. In addition, two or more steps or actions may be performed simultaneously.

[0067] The use of any and all examples or exemplary language, such as "for example" or "including", herein is intended only to better illustrate the invention and does not limit the scope of the invention unless otherwise claimed. No language in this specification should be construed as indicating that any non-claimed element is essential to the practice of the invention.

[0068] In addition, the numerical ranges and parameters used to define the present invention are approximate values, and the relevant values ​​in the specific embodiments have been presented as accurately as possible. However, any numerical value inherently inevitably contains standard deviations due to individual test methods. Therefore, unless otherwise expressly stated, it should be understood that all ranges, quantities, values ​​and percentages used in this disclosure are modified by "about". Here, "about" generally means that the actual value is within plus or minus 10%, 5%, 1% or 0.5% of a specific value or range.

[0069] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution, some or all of the steps can be executed in parallel or sequentially, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0070] Some cases are recorded in the embodiments and comparative examples of the present invention, wherein the embodiments show certain implementation modes of the present invention. However, this does not mean that the effects of the present invention can only be achieved in these cases.

[0071]

[0072]

[0073] In order to further illustrate the present invention, a Yunnan raw cut tobacco and a preparation method thereof provided by the present invention are described in detail below in conjunction with embodiments.

[0074] Example 1

[0075] When the fermentation liquid is fermented with rice wine as the main component, the configuration is rice wine as the main component, rice wine, orange juice, red dates, fragrant bean pods, licorice, agarwood 100:20:10:5:2:1

[0076] After being sealed and soaked for about 15 days at room temperature, the mixture is filtered and sprayed onto the sterilized raw cut tobacco, and the moisture of the tobacco leaves is adjusted to about 20%-30%, and the fermentation liquid is fully absorbed. After the tobacco leaves are fermented at 30°C for 2-3 days under aerobic loose conditions, the fermentation process of the tobacco leaves is quickly started, and some organic matter is consumed and special aroma substances are produced. Under 5 tons of pressure, the leaves are pressed into blocks, and alcohol fermentation begins at 23-27°C, 80% humidity, low oxygen or anaerobic conditions. During the period, ventilation (sterile conditions) is carried out for 30 minutes every 10 days, and the fermentation is completed in 3 months. The No. ① special pipe tobacco raw material is formed.

[0077] Example 2

[0078] When fermentation liquid is fermented with rice wine or fruit wine as the main body, peach wine is used as the main body, fruit wine, apple juice, red dates, fragrant bean pods, licorice, agarwood (80:15:8:4:1.5:0.5), sealed and soaked for about 15 days at room temperature, filtered and sprayed on the sterilized raw cut tobacco, the moisture of the tobacco leaves is adjusted to about 20%-30%, and the fermentation liquid is fully absorbed. After fermentation at 30°C for 2-3 days under aerobic loose conditions, the tobacco leaves are allowed to quickly start the fermentation process, consume part of the organic matter and produce special aroma substances, and are pressed into blocks under 5 tons of pressure. Alcoholization fermentation begins at 23-27°C, 80% humidity, low oxygen or anaerobic conditions, and ventilation (sterile conditions) is performed every 10 days for 30 minutes, and fermentation is completed in 3 months. Forming the No. ② special pipe tobacco raw materials.

[0079] Example 3

[0080] When the fermentation liquid is fermented with rum as the main component, yellow rum, grape juice, red dates, fragrant bean pods, licorice, and agarwood (120:23:11:6:2.5:1.5) are sealed and soaked for about 15 days at room temperature, filtered, and then sprayed on the sterilized raw cut tobacco, and the moisture of the tobacco leaves is adjusted to about 20%-30%, and the fermentation liquid is fully absorbed. After fermentation at 30°C for 2-3 days under aerobic loose conditions, the tobacco leaves are allowed to quickly start the fermentation process, consume some organic matter and produce special aroma substances, and are pressed into blocks under 5 tons of pressure. Alcoholization fermentation begins at 23-27°C, 80% humidity, low oxygen or anaerobic conditions, and ventilation (sterile conditions) is performed every 10 days for 30 minutes, and the fermentation ends in 3 months. The No. 3 special pipe tobacco raw material is formed.

[0081] Comparative Example 4

[0082] When the fermentation liquid is fermented with rice wine as the main body, the rice wine, orange juice, red dates, fragrant bean pods, licorice, and agarwood (100:10:7:3:1:2) are configured, sealed and soaked for about 15 days at room temperature, filtered, and then sprayed on the sterilized raw cut tobacco, and the moisture of the tobacco leaves is adjusted to about 20%-30%, and the fermentation liquid is fully absorbed. After fermentation at 20°C for 2-3 days under aerobic loose conditions, the tobacco leaves are allowed to quickly start the fermentation process, consume part of the organic matter and produce special aroma substances, and are pressed into blocks under 5 tons of pressure. The alcohol fermentation begins at 23-27°C, 80% humidity, low oxygen or anaerobic conditions, and ventilation (sterile conditions) is performed every 10 days for 30 minutes, and the fermentation ends in 3 months. The No. 4 special pipe tobacco raw materials are formed.

[0083] Comparative Example 5

[0084] When the fermentation liquid is fermented with rice wine or fruit wine as the main body, peach wine is used as the main body, and fruit wine, apple juice, red dates, fragrant bean pods, licorice, and agarwood (80:15:6:3:1:2) are sealed and soaked for about 15 days at room temperature, filtered, and then sprayed on the sterilized raw cut tobacco. The moisture of the tobacco leaves is adjusted to about 20%-30%, and the fermentation liquid is fully absorbed. After fermentation at 40°C for 2-3 days under aerobic loose conditions, the tobacco leaves are allowed to quickly start the fermentation process, consume some organic matter and produce special aroma substances, and are pressed into blocks under 5 tons of pressure. Alcohol fermentation begins at 37°C, 80% humidity, low oxygen or anaerobic conditions. During the period, ventilation (sterile conditions) is performed for 30 minutes every 10 days, and the fermentation is completed in 3 months. Forming the No. 5 special pipe tobacco raw materials.

[0085] Comparative Example 6

[0086] When the fermentation liquid is fermented with rum as the main component, yellow rum, grape juice, red dates, tomatillo pods, licorice, and agarwood (100:10:7:2:0.5:2.5) are sealed and soaked for about 15 days at room temperature, filtered, and then sprayed on the sterilized raw cut tobacco. The moisture of the tobacco leaves is adjusted to about 20%-30%, and the fermentation liquid is fully absorbed. After fermentation at 30°C under aerobic conditions for 2-3 days, the tobacco leaves are allowed to quickly start the fermentation process, consume some organic matter and produce special aroma substances, and are pressed into blocks under 5 tons of pressure, adjusted to 17°C and 80% humidity in an aerobic environment for fermentation, and the fermentation is completed in 3 months. Forming the No. 6 special pipe tobacco raw materials

[0087] Comparative Example 7

[0088] When the fermentation liquid is fermented with rice wine as the main body, the rice wine, orange juice, red dates, fragrant bean pods, licorice, and agarwood (100:15:10:3:1:2) are configured, sealed and soaked for about 15 days at room temperature, filtered, and then sprayed on the sterilized raw cut tobacco, and the moisture of the tobacco leaves is adjusted to about 20%-30%, and the fermentation liquid is fully absorbed. After fermentation at 30°C for 2-3 days under aerobic loose conditions, the tobacco leaves are allowed to quickly start the fermentation process, consume some organic matter and produce special aroma substances, and are pressed into blocks under 5 tons of pressure. The sealed alcohol fermentation begins at 23-27°C, 80% humidity, low oxygen or anaerobic conditions, and no ventilation is performed during the period, and the fermentation ends in 3 months. The No. 7 special pipe tobacco raw material is formed.

[0089] Comparative Example 8

[0090] When the fermentation liquid is fermented with rice wine as the main component, the rice wine, orange juice, red dates, fragrant bean pods, licorice, and agarwood (100:10:5:1:1:2) are configured, sealed and soaked for about 15 days at room temperature, filtered, and then sprayed on the sterilized raw cut tobacco, and the moisture of the tobacco leaves is adjusted to about 20%-30%. After fully absorbing the fermentation liquid, the leaves are fermented for 3-4 days under loose conditions at 30°C and sealed anaerobic conditions, and then pressed into blocks under 5 tons of pressure. The sealed alcohol fermentation begins at 23-27°C, 80% humidity, low oxygen or anaerobic conditions, and ventilation (aseptic conditions) is performed every 10 days for 30 minutes, and the fermentation ends in 3 months. The No. 8 special pipe tobacco raw material is formed.

[0091] The above 8 groups of experiments were compared and analyzed with the original sample (chemical testing and appearance and sensory evaluation), and the specific results are as follows.

[0092]

[0093] Analysis of chemical test data: After treatment, the content of reducing sugar and total sugar was significantly increased, the content of alkaloids was reduced, the content of potassium was slightly reduced, the content of chloride and total nitrogen remained basically unchanged; the content of polyphenol compounds was increased; the content of volatile organic acids in raw cut tobacco after the first three treatments changed significantly. This shows that after treatment by this method, the chemical composition changed significantly, indicating that the treatment method is effective.

[0094] In addition, the gas chromatography-mass spectrometry method was used to compare the tobacco before and after the treatment to detect the changes in the content of volatile substances. The specific sampling method was to accurately weigh 1g of tobacco sample, soak and extract it with 10g of 95% ethanol, shake it well, and perform ultrasonic extraction for 20 minutes. The extract was filtered with a 0.45-micron microporous filter membrane and then analyzed by the instrument.

[0095] Instrument configuration: Agilent 7890-5975C GC-MS Chromatographic conditions: Chromatographic column: DB-5 (60m×0.25mmi.d.×0.25μmd.f.) Inlet: temperature 250℃ Split ratio 15:1 Injection volume 1μL Column flow: constant flow mode, 1mL / min Carrier gas: helium Program temperature: Transfer line temperature: 280℃ Mass spectrometry conditions: Ion source (EI) temperature: 230℃ Ionization voltage: 70eV Solvent delay: 4.8min Scan range: 33~400.

[0096]

[0097]

[0098] Result analysis:

[0099] This test adopts the comparative analysis method. From the results, it can be seen that the results of samples 1, 2, and 3 are significantly better than those of samples 4, 5, 6, and 7. The nicotine content is significantly reduced, and the aroma substances or aroma precursor substances are significantly increased (9-hydroxy-4,7-macrostigena-3-one, ethyl palmitate, ethyl linoleate, ethyl linolenate, scopoletin, ethyl octadecanoate, 2,2'-methylenebis(6-tert-butyl-4-methylphenol). These substances have been significantly improved, among which 9-hydroxy-4,7-macrostigena-3-one has a significant effect on the aroma quality and aroma of tobacco leaves. The volume and aroma concentration have been improved, which has a positive impact on improving the overall aroma and quality of tobacco. Ethyl palmitate is one of the esters with a higher content. Together with other higher fatty acid esters (such as ethyl linoleate, ethyl linoleate, etc.), it gives tobacco a faint waxy and sweet aroma, which has the effect of improving the taste of smoke, increasing the sweet aroma of tobacco, covering up the miscellaneous smell, softening the aroma and increasing the sweetness, which helps to improve the smoking experience. The use of a mixture of ethyl linolenate and other unsaturated fatty acid ethyl esters in tobacco has a role in enriching the tobacco flavor and improving the taste.)

[0100] Note: 1. The peaks listed in the table are all compared with a matching degree greater than 95%.

[0101] Appearance and sensory evaluation.

[0102]

[0103]

[0104]

[0105] Overall conclusion:

[0106] When the fermentation temperature is too low, the fermentation effect of raw cut tobacco is not significant. When the fermentation temperature is too high, the fermentation effect is poor and the overall quality of raw cut tobacco is average. If anaerobic fermentation is used directly from the beginning, the fermentation effect is not significant. When only aerobic fermentation is used, the effect is not significant and the aroma substances are not rich. When rum fermentation is used, the aroma of raw cut tobacco is richer, but the aftertaste and taste will be slightly lacking. Therefore, raw cut tobacco needs to be fermented under a certain temperature, humidity and pressure, using a combination of aerobic and anaerobic (proper ventilation is still required), supplemented by special fermentation liquid. After a certain period of fermentation, the availability of raw cut tobacco will be significantly improved.

[0107] When wine (yellow wine and fruit wine are better), fruit juice, red dates, sweet bean pods, licorice, agarwood, are used as fermentation liquid to spray on the sterilized cut tobacco, the moisture of the tobacco leaves is adjusted to about 20%-30%, and the fermentation liquid is fully absorbed. After the tobacco leaves are fermented at 30±2℃ under aerobic loose conditions for 2-3 days, the tobacco leaves are allowed to quickly start the fermentation process, consume some organic matter and produce special aroma substances, and are pressed into blocks under 5 tons of pressure. The alcohol fermentation begins at 25±2℃, 80% humidity, low oxygen or anaerobic conditions. During this period, ventilation (sterile conditions) is performed for 30 minutes every 10 days, and the fermentation is completed in 3 months. At this time, the quality of the raw cut tobacco after fermentation is better. When the special tobacco raw material needs to be used, the raw material is appropriately loosened and moistened, and the blending can be completed after the raw material is loosened.

[0108] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for processing raw cut tobacco, characterized in that: The steps include: A) Steam sterilize the raw cut tobacco, spray it with alcohol to sterilize it again, and set it aside; B) spraying the fermentation liquid onto the processed raw cut tobacco for aerobic fermentation; and then pressing the processed raw cut tobacco into blocks and performing low oxygen or anaerobic fermentation to obtain the product; the fermentation liquid includes wine, fruit juice, red dates, fragrant bean pods, liquorice, and agarwood.

2. The preparation method according to claim 1, characterized in that: The mass ratio of the wine, fruit juice, red dates, sweet bean pods, liquorice and agarwood is (80-120): (15-25): (8-12): (4-6): (1.5-2.5): (0.5-1.5); The preparation of the fermentation liquid comprises: mixing wine, fruit juice, red dates, fragrant bean pods, liquorice and agarwood, and sealing and soaking for 13 to 15 days.

3. The preparation method according to claim 1, characterized in that: The wine is selected from rice wine, fruit wine or rum; the fruit juice includes orange, apple, peach, pomegranate or grape juice.

4. The preparation method according to claim 1, characterized in that: Step A): the steam sterilization time is 3 minutes; the concentration of the alcohol is 75%; the amount of alcohol applied is 1%-3%.

5. The preparation method according to claim 1, characterized in that: In step B), the moisture content of the treated raw cut tobacco is 20% to 30%.

6. The preparation method according to claim 1, characterized in that: The parameters of the aerobic fermentation in step B) are fermentation at 28-32° C. for 2-3 days.

7. The preparation method according to claim 1, characterized in that: The pressure for pressing into briquettes in step B) is 5 tons.

8. The preparation method according to claim 1, characterized in that: Step B) The parameters of the hypoxic or anaerobic fermentation are: 23-27° C., 80% humidity; ventilation for 30 minutes under sterile conditions every 10 days, and fermentation for 3 months.

9. A raw cut tobacco, characterized in that: The method is prepared by any one of claims 1 to 8.

10. A flavored pipe tobacco, characterized in that: Including the Yunnan raw cut tobacco as described in claim 9.

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