Raw cut tobacco and preparation method thereof

Abstract

The present invention provides a method for processing raw cut tobacco, comprising the following steps: A) steam sterilizing the raw cut tobacco, spraying it with alcohol, and sterilizing it again before use; B) spraying a fermentation broth onto the processed raw cut tobacco for aerobic fermentation; and then pressing the processed raw cut tobacco into blocks and performing hypoxic or anaerobic fermentation to obtain the raw cut tobacco. The fermentation broth may include wine, fruit juice, red dates, fennel pods, licorice, and agarwood. By combining aerobic and anaerobic methods and adding a specific fermentation broth, the fermented raw cut tobacco exhibits a distinct aroma and significantly improved combustion rate, thereby enhancing product quality.

Description

Technical Field

[0001] The present invention relates to the technical field of tobacco, 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 primarily produced in Yunnan. Its production begins with harvesting mature tobacco leaves, which are then covered with a yellowing process to achieve a distinctive yellow hue. The leaves are then cut into strips and sun-dried. This unique processing method imparts the tobacco with its unique quality.

[0003] Yunnan raw cut tobacco is characterized by its bright yellow color, glossy texture, and delicate aroma. It is widely popular in Yunnan Province and a traditional tobacco favorite among local people of all ethnic groups. Furthermore, due to its superior taste and unique processing methods, Yunnan raw cut tobacco is exported to Southeast Asian countries, where it 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 pipe tobacco manufacturing, raw material selection and processing technology play a crucial role in determining the final product's quality and market competitiveness. As a key raw material for pipe tobacco, improving the quality of raw cut tobacco and innovating its processing technology have always been a focus of attention within the industry. However, traditional raw cut tobacco processing techniques often suffer from issues such as unsightly appearance, unstable internal quality, and suboptimal taste, making them unable to meet the high-quality pipe tobacco demands of modern consumers.

[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 raw cut tobacco prepared by the present invention has significantly increased aroma substances or aroma precursors, which improves the aroma quality, aroma quantity and aroma concentration of the tobacco leaves, and has an enhancing effect on the richness of tobacco aroma and improvement of taste.

[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 aside;

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

[0011] Preferably, the mass ratio of the wine, 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 the following steps: mixing wine, fruit juice, red dates, cochinchinensis pods, liquorice and agarwood, and sealing and soaking the mixture 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 the bacteria on the surface of tobacco by using alcohol (the 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 in step B) is carried out at a temperature of 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 to 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 it with alcohol, and sterilizing it again before use; B) spraying a fermentation broth onto the processed raw cut tobacco for aerobic fermentation; and then pressing the processed raw cut tobacco into blocks and performing hypoxic or anaerobic fermentation to obtain the raw cut tobacco. The fermentation broth includes wine, fruit juice, red dates, cochinchinensis, licorice, and agarwood. By combining aerobic and anaerobic methods and adding a specific fermentation broth, the fermented raw cut tobacco exhibits a distinct aroma and significantly improved combustion rate, thereby enhancing product quality. DETAILED DESCRIPTION

[0023] The present invention provides a method for preparing raw cut tobacco and the same. Those skilled in the art can refer to the contents herein and appropriately modify the process parameters to achieve the desired results. It is particularly important to note that all similar substitutions and modifications will be apparent to those skilled in the art and 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 readily modify or appropriately alter and combine the methods and applications herein to implement and apply the technology of the present invention without departing from the content, spirit, and scope of the present invention.

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

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

[0026] In this application, the term "and / or" describes the association relationship between associated objects, indicating that three relationships may exist. For example, A and / or B can mean: 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-style pipe tobacco products using Yunnan raw cut tobacco as raw material. Through color fixing and aroma enhancement technology, it reduces impurities, improves taste, improves combustion performance, and ensures quality, thereby achieving improved raw material quality and compatibility with pipe tobacco products.

[0028] By utilizing a unique combination of aerobic and anaerobic fermentation technology for raw cut tobacco, the appearance and internal quality of pipe tobacco products are significantly improved, enhancing the practicality and unique flavor of raw cut tobacco in pipe tobacco products. This technology uses a refined industrial fermentation process to produce a shiny black appearance and a rich, oily texture, effectively reducing odors and highlighting the unique aroma, thereby significantly improving 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 aside;

[0031] B) spraying the fermentation liquid onto the processed raw cut tobacco for aerobic fermentation; and then pressing the tobacco into blocks and performing hypoxic or anaerobic fermentation to obtain the product; the fermentation liquid comprises wine, fruit juice, red dates, fennel 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 aroma, 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, liquorice, 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, liquorice, 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.

[0039] Wherein, the wine is selected from rice wine, fruit wine or rum; the fruit juice includes orange, apple, peach, pomegranate or grape juice.

[0040] Steam sterilize the raw cut tobacco; the steam sterilization time is preferably 3 minutes;

[0041] The concentration of the alcohol is 75%; the amount of alcohol applied is 1%-3%; preferably 2%.

[0042] The purpose is to kill the bacteria on the surface of tobacco by using alcohol (the bacteria and microorganisms carried in the air fall on the surface of tobacco) to avoid contamination.

[0043] The fermentation liquid is sprayed onto the processed raw cut tobacco for aerobic fermentation.

[0044] The moisture content of the processed raw cut tobacco is adjusted to 20% to 30% to fully absorb the fermentation liquid.

[0045] The aerobic fermentation parameters of the present invention are fermentation at 28-32° C. for 2-3 days; preferably fermentation at 30° C. for 2-3 days.

[0046] 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.

[0047] The briquettes are then pressed into blocks; the pressure for pressing into blocks according to the present invention is 5 tons.

[0048] Then it is pressed into blocks and fermented under low oxygen or anaerobic conditions to obtain the product.

[0049] The parameters of the hypoxic 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.

[0050] Ventilate and exchange air for 30 minutes under sterile conditions every 10 days and ferment for 3 months.

[0051] When the special tobacco raw material needs to be used, the raw material is appropriately loosened and moistened, and after the raw material is loosened, it can be blended and used.

[0052] 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-macrostigadiene-3-one, ethyl palmitate, ethyl linoleate, ethyl linolenate, scopoletin, ethyl octadecanoate, and 2,2'-methylenebis(6-tert-butyl-4-methylphenol).

[0053] The present invention provides a raw cut tobacco, which is prepared by the method described in any one of the above technical solutions.

[0054] The present invention has already clearly described the method for processing the raw cut tobacco, which will not be repeated here.

[0055] The present invention provides a flavored pipe tobacco comprising the Yunnan raw cut tobacco described in the above technical solution.

[0056] The present invention adopts the raw cut tobacco to prepare pipe tobacco, which has good sensory properties.

[0057] The present invention creatively adopts a combination of aerobic and anaerobic fermentation, combined with 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 precursors 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. The aroma volume and aroma concentration have all increased, 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 and ethyl linolenate), it gives tobacco a faint waxy and sweet aroma. It has the effects of improving the taste of smoke, increasing the sweet aroma of tobacco, masking miscellaneous smells, softening the aroma and increasing the sweetness, which helps to enhance 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 aroma and improving the taste.

[0058] The raw cut tobacco of the present invention has a high content of volatile organic acids. A high organic acid content generally has a good effect on increasing the softness of smoke and reducing irritation. This is not only due to the high content of volatile organic acids, but also due to the increase in other aroma-causing substances. The overall aroma richness is more significantly changed compared to the untreated tobacco. For example, the olfactory aroma (such as sour aroma) is more prominent after fermentation, and the aroma also changes significantly and richly during smoking.

[0059] The beneficial effects of the technology of the present invention are mainly reflected in the following aspects:

[0060] 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.

[0061] 2. Optimize combustion performance: This technology effectively improves the combustion performance of pipe tobacco, making it burn more stable and evenly, improving user experience and reducing possible adverse conditions that may occur during smoking.

[0062] 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 promoting the diversification of raw materials and enhancing the sustainable development capacity of the industry.

[0063] 4. Highlight product characteristics: By adapting to Yunnan raw-cut tobacco, this technology makes Chinese pipe tobacco products more regionally distinctive and culturally rich, helping to enhance the product's market competitiveness.

[0064] Overall: By overcoming key technical difficulties, the technology of the present invention produces raw cut tobacco after fermentation with a distinctive aroma and a significantly improved burning rate, thereby enhancing product quality and significantly improving industrial usability. 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.

[0065] It should be understood that the order of steps or the order in which certain actions are performed are not important as long as the present invention remains operable. Additionally, two or more steps or actions may be performed simultaneously.

[0066] The use of any and all examples or exemplary language, such as "such as" or "including," herein is intended merely 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 any non-claimed element as essential to the practice of the invention.

[0067] In addition, the numerical ranges and parameters used to define the present invention are approximate values. The relevant numerical values ​​in the specific examples have been presented as accurately as possible. However, any numerical value inherently inevitably contains standard deviations due to individual testing methods. Therefore, unless otherwise expressly stated, all ranges, amounts, values, and percentages used in this disclosure should be understood to be modified by the word "about." As used herein, "about" generally means that the actual value is within plus or minus 10%, 5%, 1%, or 0.5% of a specified value or range.

[0068] 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. 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.

[0069] Some cases are described in the embodiments and comparative examples of the present invention, wherein the embodiments illustrate certain implementations of the present invention. However, this does not mean that the effects of the present invention can only be achieved in these cases.

[0070]

[0071]

[0072] In order to further illustrate the present invention, the following describes in detail a Yunnan raw cut tobacco and a preparation method thereof provided by the present invention in conjunction with examples.

[0073] Example 1

[0074] 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

[0075] After soaking in a sealed container at room temperature for approximately 15 days, the mixture is filtered and sprayed onto sterilized raw cut tobacco. The tobacco leaves are then adjusted to a moisture content of approximately 20%-30% to allow for full absorption of the fermentation liquid. The leaves are then fermented under aerobic conditions at 30°C for 2-3 days, allowing the fermentation process to rapidly begin, consuming some organic matter and producing special aroma compounds. The leaves are then pressed into blocks under 5 tons of pressure and subjected to mellow fermentation at 23-27°C, 80% humidity, and low or no oxygen. Ventilation is maintained every 10 days (under sterile conditions) for 30 minutes. Fermentation is completed after 3 months, resulting in the production of the No. 1 specialty pipe tobacco raw material.

[0076] Example 2

[0077] When fermentation is primarily based on rice wine or fruit wine, peach wine is typically used as the main component. A mixture of fruit wine, apple juice, red dates, fennel pods, licorice, and agarwood (80:15:8:4:1.5:0.5) is prepared. After being sealed and soaked at room temperature for approximately 15 days, the mixture is filtered and sprayed onto sterilized raw cut tobacco. The tobacco leaves are adjusted to a moisture content of approximately 20%-30% to fully absorb the fermentation liquid. The leaves are then fermented under aerobic conditions at 30°C for 2-3 days to rapidly initiate the fermentation process, consume some organic matter, and produce special aroma compounds. The leaves are then pressed into blocks under 5 tons of pressure and subjected to mellowing fermentation at 23-27°C, 80% humidity, and low or no oxygen. Ventilation is performed every 10 days (under sterile conditions) for 30 minutes. Fermentation is completed after 3 months. This produces the No. 2 specialty pipe tobacco raw material.

[0078] Example 3

[0079] When rum is used as the main fermentation liquid, yellow rum, grape juice, red dates, tomatillo pods, liquorice, and agarwood (120:23:11:6:2.5:1.5) are sealed and soaked at room temperature for about 15 days. After filtration, the mixture is sprayed onto sterilized raw cut tobacco. The tobacco leaves are adjusted to a moisture content of about 20%-30% to fully absorb the fermentation liquid. The leaves are then fermented at 30°C under aerobic conditions for 2-3 days to rapidly initiate the fermentation process, consume some organic matter, and produce special aroma substances. The leaves are then pressed into blocks under 5 tons of pressure and begin mellowing and fermentation at 23-27°C, 80% humidity, and low or no oxygen. During this period, ventilation is performed every 10 days (under sterile conditions) for 30 minutes. Fermentation is completed after 3 months. This produces the raw material for the No. 3 special pipe tobacco.

[0080] Comparative Example 4

[0081] When fermentation is primarily carried out using yellow rice wine as the main component, the fermentation liquid is prepared with yellow rice wine as the main component, orange juice, red dates, cinnamon pods, liquorice, and agarwood in a ratio of 100:10:7:3:1:2. The mixture is sealed and soaked at room temperature for approximately 15 days, filtered, and then sprayed onto sterilized raw cut tobacco. The tobacco leaves are adjusted to a moisture content of approximately 20%-30% to fully absorb the fermentation liquid. The leaves are then fermented under aerobic conditions at 20°C for 2-3 days to allow the fermentation process to rapidly start, consume some organic matter, and produce special aroma compounds. The leaves are then pressed into blocks under 5 tons of pressure and fermented under low or no oxygen conditions at 23-27°C. Ventilation is performed every 10 days (under sterile conditions) for 30 minutes. Fermentation is completed after 3 months. This produces the No. 4 specialty pipe tobacco raw material.

[0082] Comparative Example 5

[0083] When fermentation is primarily based on rice wine or fruit wine, peach wine is used as the main component. A mixture of fruit wine, apple juice, red dates, cinnamon pods, liquorice, and agarwood (80:15:6:3:1:2) is prepared. After being sealed and soaked for approximately 15 days at room temperature, the mixture is filtered and sprayed onto sterilized raw cut tobacco. The tobacco leaves are adjusted to a moisture content of approximately 20%-30% to fully absorb the fermentation liquid. The leaves are then fermented under aerobic conditions at 40°C for 2-3 days to rapidly initiate the fermentation process, consume some organic matter, and produce special aroma compounds. The leaves are then pressed into blocks under 5 tons of pressure and subjected to mellowing fermentation at 37°C, 80% humidity, and low or no oxygen. Ventilation is performed every 10 days (under sterile conditions) for 30 minutes. Fermentation is completed after three months. This produces the No. 5 specialty pipe tobacco raw material.

[0084] Comparative Example 6

[0085] 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 onto the sterilized raw cut tobacco. The moisture content 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. Under 5 tons of pressure, they are pressed into blocks and adjusted to 17°C and 80% humidity for fermentation in an aerobic environment. The fermentation ends in 3 months. The No. 6 special pipe tobacco raw material is formed.

[0086] Comparative Example 7

[0087] When the fermentation liquid is mainly made from yellow rice wine, the mixture is prepared with yellow rice wine as the main component, and the mixture includes yellow rice wine, orange juice, red dates, cochinchinensis pods, liquorice, and agarwood (100:15:10:3:1:2). After being sealed and soaked at room temperature for about 15 days, the mixture is filtered and sprayed onto sterilized raw cut tobacco. The moisture content of the tobacco leaves is adjusted to about 20%-30% to fully absorb the fermentation liquid. The leaves are then fermented at 30°C under aerobic conditions for 2-3 days to rapidly initiate the fermentation process, consume some organic matter, and produce special aroma substances. The leaves are then pressed into blocks under 5 tons of pressure and sealed and fermented under low or no oxygen conditions at 23-27°C, 80% humidity, and low oxygen. No ventilation is provided during the fermentation, and the fermentation is completed after 3 months. This produces the raw material for the No. 7 special pipe tobacco.

[0088] Comparative Example 8

[0089] When fermentation is primarily carried out using yellow rice wine as the main component, the fermentation liquid is prepared with yellow rice wine as the main component, orange juice, red dates, fennel pods, liquorice, and agarwood in a ratio of 100:10:5:1:1:2. The mixture is sealed and soaked at room temperature for approximately 15 days, filtered, and then sprayed onto sterilized raw cut tobacco. The tobacco leaves are adjusted to a moisture content of approximately 20%-30%. After fully absorbing the fermentation liquid, the leaves are fermented in a sealed, anaerobic environment at 30°C for 3-4 days. The leaves are then pressed into blocks under 5 tons of pressure and subjected to sealed aging fermentation at 23-27°C, 80% humidity, and low or no oxygen. During this period, ventilation (under sterile conditions) is performed for 30 minutes every 10 days. The fermentation is completed after three months. This produces the raw material for the No. 8 specialty pipe tobacco.

[0090] 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.

[0091]

[0092] Chemical analysis revealed significant increases in reducing sugar and total sugar content after treatment, a decrease in alkaloid content, a slight decrease in potassium content, and virtually no changes in chloride and total nitrogen content. Polyphenol content increased, and the volatile organic acid content of the raw cut tobacco after the first three treatments showed particularly significant changes. This indicates that this treatment method significantly alters the chemical composition and is highly effective.

[0093] In addition, the gas chromatography-mass spectrometry method was also used to compare the tobacco before and after 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 ultrasonically extract it for 20 minutes. The extract was filtered with a 0.45-micron microporous filter membrane and then analyzed by the instrument.

[0094] Instrument configuration: Agilent 7890-5975C gas chromatography-mass spectrometer 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.

[0095]

[0096]

[0097] Result analysis:

[0098] This test uses a 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 precursors 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 flavor of tobacco leaves. Both gas volume and aroma concentration are increased, positively impacting the overall aroma and quality of tobacco. Ethyl palmitate is one of the higher-content esters, and together with other higher fatty acid esters (such as ethyl linoleate and ethyl oleate), it imparts a subtle waxy and sweet aroma to tobacco. This improves the flavor of the smoke, enhances the sweetness of the tobacco, masks unpleasant odors, softens the aroma, and enhances the sweetness, contributing to an enhanced smoking experience. The use of mixtures of ethyl linolenate and other unsaturated fatty acid ethyl esters in tobacco enhances the tobacco's aroma and taste.

[0099] Note: 1. The peaks listed in the table are compared with a matching degree greater than 95%.

[0100] Appearance and sensory evaluation.

[0101]

[0102]

[0103]

[0104] Overall conclusion:

[0105] 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 the 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 rich, 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 methods (proper ventilation is still required), supplemented by special fermentation liquid. After a certain period of fermentation, the usability of raw cut tobacco will be significantly improved.

[0106] 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 loose 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. The alcoholization and fermentation begin under 25±2℃, 80% humidity, low oxygen or anaerobic conditions. During this period, ventilation (sterile conditions) is carried out for 30 minutes every 10 days. The fermentation is completed in 3 months. At this time, the quality of the fermented cut tobacco 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.

[0107] 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 principles of the present invention. These improvements and modifications should also be regarded as within 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 aside; B) spraying the fermentation liquid onto the processed raw cut tobacco raw material for aerobic fermentation; then pressing the raw material into blocks and performing anaerobic fermentation to obtain the product; the fermentation liquid comprises wine, fruit juice, red dates, tomentosa pods, liquorice, and agarwood; the mass ratio of the wine, fruit juice, red dates, tomentosa pods, liquorice, and agarwood is (80-120): (15-25): (8-12): (4-6): (1.5-2.5): (0.5-1.5); the parameters of the aerobic fermentation are fermentation at 28-32° C. for 2-3 days; the parameters of the anaerobic fermentation are: 23-27° C., 80% humidity; ventilation is performed under sterile conditions for 30 minutes every 10 days, and the fermentation is carried out for 3 months.

2. The processing method according to claim 1, characterized in that The preparation of the fermentation liquid comprises: mixing wine, fruit juice, red dates, cochinchinensis pods, liquorice and agarwood, and sealing and soaking the mixture for 13 to 15 days.

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

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

6. A raw cut tobacco, characterized in that: The product is prepared by the treatment method according to any one of claims 1 to 5.

7. A flavored pipe tobacco, characterized in that: Including the raw cut tobacco according to claim 6.

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