Thyraceae-like tobacco raw material and preparation method and application thereof

Abstract

The invention provides a preparation method of a thymol-like tobacco raw material, which comprises the following steps: mixing flue-cured tobacco and burley tobacco, and sterilizing to obtain mixed tobacco leaves; soaking the mixed tobacco leaves in the first fermentation liquor, and performing sealed fermentation to obtain a tobacco leaf raw material A; performing high-temperature and high-pressure treatment on the raw material A, and airing to obtain a tobacco leaf raw material B; and spraying the second fermentation liquor to the raw material B, performing sealed fermentation, taking out, performing high-temperature and high-pressure inactivation and color fixation treatment again, and airing to obtain a tobacco leaf raw material C. According to the tobacco leaf raw material sample prepared through the specific fermentation and treatment mode, the smell intensity, the indoor note intensity and the note intensity during smoking are all improved, the note characteristics and the richness degree are remarkably improved, the combustion rate of the tobacco leaf raw material is remarkably improved, the smoke state is remarkably improved, offensive odor is remarkably reduced, and the tobacco leaf raw material has the good taste. The comfort and the taste are also obviously improved.

Description

Technical Field

[0001] The present invention relates to the technical field of cigarettes, and in particular to a perique-like pipe tobacco raw material and a preparation method and application thereof. Background Art

[0002] In the rich atlas of global tobacco culture, Bailiko tobacco is deeply respected and loved by pipe tobacco lovers for its unique and difficult-to-replicate flavor and profound cultural heritage. This unique tobacco grows in a specific environment and is processed through a special process to form its rich, long-lasting and layered taste.

[0003] As consumers pursue health and quality, pipe tobacco has become popular due to its unique smoking method and historical heritage, and market demand continues to grow. However, problems such as shortage of raw materials, lack of high-quality products, and product similarity have gradually emerged, restricting the development of the industry.

[0004] Therefore, it is very necessary to provide a pipe tobacco raw material with unique aroma, slow burning, slight strength and taste. Summary of the invention

[0005] In view of this, the technical problem to be solved by the present invention is to provide a perique-like pipe tobacco raw material. The perique-like pipe tobacco raw material provided by the present invention has rich tobacco aroma and a slow burning speed of tobacco leaves.

[0006] The present invention provides a method for preparing a perique-like pipe tobacco raw material, characterized in that it comprises the following steps:

[0007] S1) mixing flue-cured tobacco and burley tobacco, sterilizing, and obtaining mixed tobacco leaves;

[0008] S2) soaking the mixed tobacco leaves in a first fermentation liquid, sealing and fermenting, to obtain tobacco leaf raw material A; the first fermentation liquid comprises fruit wine, yellow crystal sugar, yeast, malt powder, yeast nutrient solution, and sterile water;

[0009] S3) treating raw material A with high temperature and high pressure, and drying in the sun to obtain tobacco leaf raw material B;

[0010] S4) spraying the second fermentation liquid onto the raw material B, sealing and fermenting, taking out, inactivating and color-fixing again at high temperature and high pressure, and drying in the sun to obtain the tobacco leaf raw material C.

[0011] Preferably, the step S4 further includes S5) spraying the flavor enhancer onto the tobacco raw material C, stacking the dried petals with the tobacco C, pressing them into blocks, and fermenting them in a sealed manner.

[0012] Preferably, in step S1), the mass ratio of the flue-cured tobacco and the burley tobacco is 1:2; the sterilization is high-temperature steam sterilization, and the sterilization parameters include: 75% double dealdehyde alcohol is evenly sprayed, and the spraying amount is 1% to 3% of the mass of the mixed tobacco leaves. The purpose is to kill the bacteria on the surface of the tobacco by using alcohol (the bacteria and microorganisms carried in the air fall on the surface of the tobacco) to avoid pollution.

[0013] Preferably, it is characterized in that the mass ratio of the fruit wine, yellow crystal sugar, yeast, malt powder, yeast nutrient solution and sterile water in step S2) is 20:1:0.1:0.5:0.5:5.

[0014] Preferably, the temperature of the sealed fermentation in step S2) is 30° C., the time is 2 to 3 days, and the air is exchanged every 12 hours;

[0015] Step S3) The high temperature and high pressure treatment parameters are: 120° C., 0.1 MPa for 2 to 3 hours; and airing until the moisture content of the tobacco leaf raw material B is 25%.

[0016] Preferably, in step S4), the second fermentation liquid comprises red wine, whiskey, extract, honey and sterile water; the mass ratio of the red wine, whiskey, extract, honey and sterile water is 10:5:3:3:10;

[0017] The preparation of the extract comprises: soaking red dates, licorice, cloves and tangerine peel in dodecanoic alcohol at room temperature for 2 to 3 weeks; wherein the mass ratio of red dates, licorice, cloves and tangerine peel is 10:4:4:2.

[0018] The concentration of the bis-dealdehyde alcohol is 75%.

[0019] Preferably, the sealed fermentation in step S4) comprises: adjusting the pressure to 1000 kg for 6 to 7 hours, then tightly filling the tobacco raw material into an anaerobic sealed container, fermenting at 30° C. for 3 to 5 days, then adjusting the temperature to 36° C. for 2 to 4 days, then slowly raising the temperature from room temperature to 55° C. over 30 days, and then slowly lowering the temperature to room temperature over 28 days;

[0020] The temperature of the high temperature and high pressure inactivation and color fixation treatment is 115-125°C; the pressure is 1.2-1.3 atmospheres; the time is 10-15 minutes; and the air-drying is performed at 18-25°C until slightly dry.

[0021] Preferably, in step S5), the flavor enhancer comprises: red wine, whiskey and an extract; wherein the mass ratio of the red wine, whiskey and the extract is 20:5:1; wherein the extract comprises red dates, agarwood and nutmeg, which are soaked in dodecaldehyde alcohol at room temperature for 2 to 3 weeks; wherein the mass ratio of red dates, agarwood and nutmeg is 20:4:4, and the concentration of the dodecaldehyde alcohol is 75%.

[0022] Preferably, the pressure for pressing into blocks in step S5) is 2000 kg; the closed fermentation parameters include: closed fermentation at 30° C. for 1 month under vacuum conditions.

[0023] The present invention provides a perique-like pipe tobacco raw material, which is prepared by the preparation method described in any one of the above technical solutions.

[0024] The present invention provides a pipe tobacco, comprising the perique pipe tobacco raw material described in the above technical solution.

[0025] Compared with the prior art, the present invention provides a preparation method of perique-like pipe tobacco raw materials, comprising the following steps: S1) mixing flue-cured tobacco and burley tobacco, sterilizing, and obtaining mixed tobacco leaves; S2) soaking the mixed tobacco leaves in a first fermentation liquid, sealing and fermenting, and obtaining tobacco leaf raw material A; the first fermentation liquid comprises fruit wine, yellow rock sugar, yeast, malt powder, yeast nutrient solution, and sterile water; S3) treating the raw material A with high temperature and high pressure, and drying it in the sun, to obtain tobacco leaf raw material B; S4) spraying the second fermentation liquid on the raw material B, sealing and fermenting, taking it out, inactivating it with high temperature and high pressure again, color-fixing treatment, and drying it in the sun, to obtain tobacco leaf raw material C; S5) after spraying a flavor enhancer on the tobacco leaf raw material C, stacking dry petals with the tobacco leaf C, pressing them into blocks, and fermenting them in a closed manner, the raw material is obtained. The tobacco leaf raw material samples prepared by the specific fermentation and treatment method of the present invention have improved olfactory aroma, room aroma and aroma intensity during smoking, the characteristics and richness of the aroma are significantly improved, the burning rate of the tobacco leaf raw material is significantly improved, the smoke state is significantly improved, the impurities are significantly reduced, the comfort and taste are also significantly improved, and the industrial applicability is significantly improved. DETAILED DESCRIPTION

[0026] The present invention provides a perique-like pipe tobacco raw material and a preparation method and application thereof. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters to achieve it. It should be particularly pointed out that all similar replacements and modifications are obvious to those skilled in the art and they all fall within the scope of protection of the present invention. The method and application of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the method and application 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.

[0027] 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.

[0028] 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.

[0029] 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.

[0030] The invention realizes the color transformation and special aroma generation of tobacco raw materials through a combination of aerobic fermentation and anaerobic fermentation and undergoes a fermentation treatment process of three steaming and three drying, completes the preparation of raw materials, provides a special tobacco raw material for pipe tobacco, and provides a raw material basis for the diversity of pipe tobacco products.

[0031] The present invention provides a method for preparing a perique-like pipe tobacco raw material, characterized in that it comprises the following steps:

[0032] S1) mixing flue-cured tobacco and burley tobacco, sterilizing, and obtaining mixed tobacco leaves;

[0033] S2) soaking the mixed tobacco leaves in a first fermentation liquid, sealing and fermenting, to obtain tobacco leaf raw material A; the first fermentation liquid comprises fruit wine, yellow crystal sugar, yeast, malt powder, yeast nutrient solution, and sterile water;

[0034] S3) treating raw material A with high temperature and high pressure, and drying in the sun to obtain tobacco leaf raw material B;

[0035] S4) spraying the second fermentation liquid onto the raw material B, sealing and fermenting, taking out, inactivating and color-fixing again at high temperature and high pressure, and drying in the sun to obtain the tobacco leaf raw material C.

[0036] The method of the present invention may preferably further include S5) spraying the flavor enhancer onto the tobacco raw material C, stacking the dried petals with the tobacco C, pressing them into blocks, and fermenting them in a sealed manner to obtain the product.

[0037] The invention provides a method for preparing perique-like pipe tobacco raw materials. Firstly, flue-cured tobacco and burley tobacco are mixed and sterilized to obtain mixed tobacco leaves.

[0038] Select flue-cured tobacco leaves with rich aroma and slightly thick leaves, and burley tobacco from Hubei area, remove the main veins and thick stems, mix them according to proportion, and first sterilize them with high-temperature steam for 1 hour.

[0039] The mass ratio of the flue-cured tobacco and burley tobacco mixed in the present invention is 1:2; the sterilization is high-temperature steam sterilization, and the sterilization parameters include temperature of 115-125° C.; pressure of 1.2-1.3 atmospheres; and sterilization time of 1 hour.

[0040] The fermentation liquid is prepared, wherein the first fermentation liquid includes fruit wine, yellow rock sugar, yeast, malt powder, yeast nutrient solution, and sterile water; the mass ratio of the fruit wine, yellow rock sugar, yeast, malt powder, yeast nutrient solution, and sterile water is 15-25):(1-3):(0.05-0.2):(0.1-1):(0.1-1):(4-8). Preferably, the mass ratio of the fruit wine, yellow rock sugar, yeast, malt powder, yeast nutrient solution, and sterile water is 20:1:0.1:0.5:0.5:5.

[0041] Soaking and fermenting, soaking the mixed tobacco leaves in the prepared first fermentation liquid, and after fully absorbing the fermentation liquid, stacking them in a closed container, and starting the first stage of slow fermentation under a sealed condition of 30°C, the fermentation time is 2 to 3 days, during which a short ventilation is performed every 12 hours, and raw material A is obtained after the fermentation is completed, at which time the raw material has partially begun to brown. The amount of the first fermentation liquid added is 30% of the mass of the tobacco leaves; in a specific embodiment, the tobacco leaf raw material is 1kg, and the total amount of the first fermentation liquid added is 30%, that is, 300g.

[0042] The tobacco leaves fully absorb the fermentation liquid until the liquid is extracted by squeezing the leaves tightly.

[0043] The raw material A is treated with high temperature and high pressure, and then aired to obtain tobacco leaf raw material B.

[0044] The raw material A is placed in a sealed pressure vessel and subjected to a second high temperature and high pressure treatment to soften and destroy the internal structure of the tobacco leaves again. After the high temperature treatment, the obtained tobacco leaf raw material is air-dried to 25% moisture to obtain raw material B. The above fermentation of the present invention is carried out in a sealed anaerobic environment, and the airing is an aerobic environment. The above anaerobic and aerobic combined fermentation method makes the aroma and combustion of the final prepared tobacco leaves slower.

[0045] The high temperature and high pressure treatment parameters of the present invention are: 120° C., 0.1 MPa for 2 to 3 hours; and airing until the moisture content of the tobacco leaf raw material B is 25%.

[0046] The second fermentation liquid is sprayed onto raw material B and sealed for fermentation.

[0047] According to the present invention, the second fermentation liquid comprises red wine, whiskey, extract, honey and sterile water; the mass ratio of the red wine, whiskey, extract, honey and sterile water is (5-15): (4-6): (2-4): (2-4): (8-14); more preferably: 10:5:3:3:10;

[0048] The extract includes red dates, licorice, cloves and tangerine peel soaked in double dealdehyde alcohol at room temperature for 2 to 3 weeks, wherein the mass ratio of red dates, licorice, cloves and tangerine peel is 10:4:4:2, and the concentration of the double dealdehyde alcohol is 75%.

[0049] In one specific embodiment, the mass ratio of red dates, licorice, cloves, tangerine peel and dodecanoic acid alcohol is 10g:4g:4g:2g:100mL.

[0050] The amount of the second fermentation liquid applied is 10% of the total weight of the tobacco leaves; in a specific embodiment, the amount of the second fermentation liquid applied is 10%, that is, 100 g (after being configured in proportion, 10% of the total weight of the tobacco leaves is applied).

[0051] According to the present invention, the sealed fermentation includes: adjusting the pressure to 1000Kg for 6 to 7 hours, then filling the tobacco raw material tightly into an anaerobic sealed container, fermenting at 30°C for 3-5 days, then adjusting the temperature to 36°C for 2 to 4 days, then slowly raising the temperature, raising the temperature from room temperature to 55°C in 30 days, and then slowly lowering it to room temperature in 28 days.

[0052] The temperature is raised from room temperature to 55°C in 30 days, which can be: 40°C for 10 days, 43°C for 6 days, 47°C for 5 days, 50°C for 4 days, 53°C for 3 days, 55°C for 2 days;

[0053] It takes 28 days to slowly drop to normal temperature, specifically: 53°C for 3 days, 50°C for 4 days, 47°C for 5 days, 43°C for 6 days, and 10 days from 40°C to normal temperature.

[0054] After being taken out, the tobacco leaf is inactivated and color-fixed again under high temperature and high pressure, and then air-dried to obtain tobacco leaf raw material C.

[0055] The temperature of the high temperature and high pressure inactivation and color fixation treatment of the present invention is 115-125°C; the pressure is 1.2-1.3 atmospheres; the time is 10-15 minutes; and the air-drying is performed at 18-25°C until slightly dry.

[0056] The fermentation of the present invention is carried out in a closed anaerobic environment, and the drying is an aerobic environment. The fermentation method combining anaerobic and aerobic conditions makes the final prepared tobacco leaves have better aroma and burn slowly.

[0057] At this time, the tobacco raw materials already have the characteristics of the Baili Kee raw materials, the special aroma is prominent, the raw materials have obviously changed color to brown, the raw materials are partially compacted, and they are slightly spicy when smoked.

[0058] The flavoring agent is sprayed onto the tobacco leaf raw material C.

[0059] The flavor enhancer of the present invention comprises: red wine, whiskey and an extract; wherein the mass ratio of the red wine, whiskey and the extract is 20:5:1; wherein the extract comprises red dates, agarwood and nutmeg soaked in double dealdehyde alcohol at room temperature for 2 to 3 weeks; wherein the mass ratio of the red dates, agarwood and nutmeg is 20:4:4.

[0060] In one specific embodiment, the mass ratio of red dates, agarwood, nutmeg and dodecaldehyde alcohol is 20g:4g:4g:100mL.

[0061] The concentration of the bis-dealdehyde alcohol is 75%.

[0062] The flavoring agent sprayed is 3% of the spraying amount of the tobacco raw material C; in a specific embodiment, the total amount added is 3% of the weight of the tobacco, that is, 30g.

[0063] After evenly spraying the flavor enhancer A onto the tobacco raw material C, take a certain amount of dry petals, stack the petals and tobacco C layer by layer according to personal preference, press them into blocks, and ferment them in a sealed manner.

[0064] The pressure for pressing into blocks in the present invention is 2000kg; the closed fermentation parameters include: closed fermentation at 30°C for 1 month under vacuum conditions.

[0065] At this point, the tobacco raw material can be used, and the tobacco leaves can continue to be sealed and aged at 18-25°C. The longer the aging time, the better the quality.

[0066] The present invention provides a perique-like pipe tobacco raw material, which is prepared by the preparation method described in any one of the above technical solutions.

[0067] The present invention has clearly described the preparation method above, which will not be repeated here.

[0068] The present invention provides a pipe tobacco, comprising the perique pipe tobacco raw material described in the above technical solution.

[0069] The perique-like pipe tobacco raw material of the present invention can be used in pipe tobacco, and has unique fragrance, slow burning, slight strength and taste.

[0070] Among the neutral aroma substances in the scheme of the present invention, substances such as oxidized isophorone, β-damascenone, dehydro β-ionone, megastigmatrienone, and solanone are the main aroma substances.

[0071] The invention provides a preparation method of perique pipe tobacco raw materials, comprising the following steps: S1) mixing flue-cured tobacco and burley tobacco, sterilizing, and obtaining mixed tobacco leaves; S2) soaking the mixed tobacco leaves in a first fermentation liquid, sealing and fermenting, and obtaining tobacco leaf raw material A; the first fermentation liquid comprises fruit wine, yellow rock sugar, yeast, malt powder, yeast nutrient solution, and sterile water; S3) treating the raw material A with high temperature and high pressure, and drying, and obtaining tobacco leaf raw material B; S4) spraying the second fermentation liquid on the raw material B, sealing and fermenting, taking out, inactivating and color-fixing again with high temperature and high pressure, and drying, and obtaining tobacco leaf raw material C; S5) after spraying a flavor enhancer on the tobacco leaf raw material C, stacking dry petals and tobacco leaf C, pressing into blocks, and fermenting in a sealed manner, the raw material is obtained. The tobacco leaf raw material samples prepared by the specific fermentation and treatment method of the present invention have improved olfactory aroma, room aroma and aroma intensity during smoking, the characteristics and richness of the aroma are significantly improved, the burning rate of the tobacco leaf raw material is significantly improved, the smoke state is significantly improved, the impurities are significantly reduced, the comfort and taste are also significantly improved, and the industrial applicability is significantly improved.

[0072] 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.

[0073] 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.

[0074] 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.

[0075] 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.

[0076] 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.

[0077] In order to further illustrate the present invention, a perique pipe tobacco raw material provided by the present invention and a preparation method and application thereof are described in detail below in conjunction with embodiments.

[0078] Chemical detection methods

[0079]

[0080] Example 1

[0081] Take 1kg of tobacco raw material mixed in a ratio of 1:2 (flue-cured tobacco: burley tobacco), first sterilize with high-temperature steam for 1h. Prepare fermentation liquid (A), the addition ratio of the fermentation liquid is 30% of the weight of the tobacco, that is, 300g, specifically select fruit wine, yellow rock sugar, yeast, malt powder, yeast nutrient solution, sterile water (20:1:0.1:0.5:0.5:5), soak the prepared tobacco leaves in the prepared fermentation liquid A, wait for it to fully absorb the fermentation liquid, stack it in a closed container, and start the first stage of slow fermentation under a sealed condition of 30°C. The fermentation time is 2-3 days, and the air is briefly ventilated every 12 hours during the period. After the fermentation is completed, raw material A is obtained, and raw material A is placed in a closed pressure container for a second high temperature and high pressure (120°C 0.1MPa 2-3h) treatment to soften and destroy the internal structure of the tobacco leaves again. After the high temperature treatment is completed, the obtained tobacco raw material is dried to 25% moisture to obtain raw material B. Spray the fermentation liquid b (red wine, whiskey, extract (red dates, licorice, cloves, tangerine peel), honey, and sterile water in a ratio of 10:5:3:3:10) evenly onto the raw material B, and the total weight added is 10% of the total tobacco leaf weight, that is, 100g.

[0082] After the tobacco leaves fully absorb the fermentation liquid, place the tobacco leaf raw material in a certain pressure container, adjust the pressure to about 1000Kg for 6-7 hours, and then fill the tobacco leaf raw material tightly into an oxygen-free sealed container. 3-5 days at 30°C, then adjust to 36°C for fermentation for 2-4 days, then slowly increase the temperature, and use 30 days to raise the temperature from room temperature to 55°C, and then use 28 days to slowly drop to room temperature. (40°C 10 days, 43°C 6 days, 47°C 5 days, 50°C 4 days, 53°C 3 days, 55°C 2 days, 53°C 3 days, 50°C 4 days, 47°C 5 days, 43°C 6 days, 40°C to room temperature 10 days), then take out the tobacco leaf raw material, perform a short 10-15min inactivation and color fixation treatment in a high temperature and high pressure device, and then transfer it to 18-25°C to dry slightly to obtain tobacco leaf raw material 1. At this time, the tobacco leaves have the characteristics of the baicale raw materials, the special aroma is prominent, the raw materials have obvious color change and browning, the raw materials are partially hardened, and they are slightly spicy when smoked, which has a certain use value. Effect description: The aftertaste is relatively clean and comfortable, the aroma is relatively rich, slightly spicy, and has a certain degree of explosiveness

[0083] Example 2

[0084] On the basis of Example 1, flavoring and fixative A is prepared, and the total amount added is 3% of the weight of the tobacco leaves, that is, 30g, wherein the ratio of red wine, whiskey, and extract (red dates, agarwood, nutmeg) is 20:5:1. Spray flavoring agent A evenly on the tobacco leaves obtained after Experiment 1, take a certain amount of dry petals, stack the petals and tobacco leaves C layer by layer according to personal preference, and then press them into blocks under a pressure of 2000kg, and then vacuumize and ferment them at 30℃ for 1 month to obtain tobacco leaf raw material 2. At this time, the tobacco leaf raw material can be used, or the tobacco leaves can continue to be sealed and aged at 18-25℃. The longer the aging time, the better the quality. Effect description: obvious floral fragrance and clean aftertaste).

[0085] Comparative Example 3

[0086] The type and proportion of the fermentation liquid were changed. The fermentation liquid a was selected from fruit wine, yeast, and sterile (25:0.1:2), and the addition ratio was the same as in Example 1, that is, 30% of the weight of the tobacco leaves, that is, 300 g. The fermentation liquid b was selected from red wine, whiskey, extract (red dates, licorice, cloves, tangerine peel), honey, and sterile water in a ratio of 10:5:3:3:10, and the addition amount was the same as in Example 1, that is, 100 g. The operating steps of Example 1 were repeated to obtain raw material 3. The above fermentation was slow, the fermentation progress was insufficient, the sour taste was slightly light, and the taste was slightly astringent.

[0087] Comparative Example 4

[0088] Change the type and proportion of the fermentation liquid. The addition ratio of fermentation liquid a is the same as in Example 1, that is, 30% of the weight of the tobacco leaves, that is, 300 g. Specifically, fruit wine, yellow rock sugar, yeast, malt powder, yeast nutrient solution, sterile water, (20:1:0.1:0.5:0.5:5) are selected. The addition amount of fermentation liquid b is the same as in Example 1, which is 10% of the total tobacco leaves, that is, 100 g. Whiskey, honey, and sterile water are selected in a ratio of 15:3:13. The dosage is consistent with that in Example 1. Repeat the operating steps of Example 1 to obtain raw material 4) Effect description: The aroma is slightly lacking, especially the milk aroma, bean aroma, etc., and the aftertaste is not comfortable.

[0089] Comparative Example 5

[0090] The raw tobacco was prepared in a ratio of 1:1 (flue-cured tobacco: burley tobacco) and the dosage was the same as that in Example 1, and then the operation was carried out according to the steps in Example 1 to obtain raw material 5. Effect description: The smoke state was good, but the aroma was slightly bland and not rich.

[0091] Comparative Example 6

[0092] The raw tobacco was prepared in a ratio of 1:3 (flue-cured tobacco: burley tobacco), and the dosage was the same as that in Example 1, and then the operation was carried out according to the steps in Example 1, and then the raw material 6 was obtained. Effect description: strong, heavy smell, and poorly coordinated aroma.

[0093] Comparative Example 7

[0094] The intensity of high temperature and high pressure was adjusted, and the internal structure of tobacco leaves was softened and destroyed under normal pressure at 100°C, and the timing was maintained. The dosage was the same as that in Example 1, and the remaining steps were based on Example 1, and then tobacco leaf raw material 7 was obtained. (Effect description: As the temperature decreases, the damage to the cells decreases, resulting in a decrease in the fermentation intensity. At the same time, the green and woody smells that appeared in the early stage of raw material fermentation will appear. The conversion amount of other substances is low, the amount of aromatic substances produced is small, and there is a slight green and woody smell, and the aroma amount is slightly low.

[0095] Comparative Example 8

[0096] The fermentation temperature is reduced to 45°C: 1kg of tobacco raw materials mixed in a ratio of 1:2 (flue-cured tobacco: burley tobacco) are first sterilized by high-temperature steam for 1 hour. Prepare fermentation liquid (A), add 30% of the weight of tobacco leaves, that is, 300g, select, soak the prepared tobacco leaves in the prepared fermentation liquid A, wait for them to fully absorb the fermentation liquid, and then stack them in a closed container. Under the sealed condition of 30°C, start the first stage of slow fermentation. The fermentation time is 2-3 days. During this period, the air is briefly ventilated every 12 hours. After the fermentation is completed, raw material A is obtained. Raw material A is placed in a closed pressure container and subjected to a second high temperature and high pressure (120°C 0.1MPa 2-3h) treatment to soften and destroy the internal structure of the tobacco leaves again. After the high temperature treatment is completed, the obtained tobacco raw material is dried to 25% moisture to obtain raw material B. The total weight added is 10% of the total tobacco weight, that is, 100g. Spray the fermentation liquid B (red wine, whiskey, extract (red dates, licorice, cloves, tangerine peel), honey, and sterile water in a ratio of 10:5:3:3:10) evenly onto the raw material B. After the tobacco leaves fully absorb the fermentation liquid, place the tobacco raw materials in a certain pressure container, adjust the pressure to about 1000Kg for 6-7 hours, and then fill the tobacco raw materials tightly into an anaerobic sealed container. Ferment at 30°C for 3-5 days, then adjust to 36°C for 2-4 days, then slowly increase the temperature, raise the temperature to 45°C in 30 days, and then slowly reduce it to room temperature in 28 days. (5 days at room temperature, 10 days at 38℃, 10 days at 41℃, 5 days at 43℃, 5 days at 45℃, 5 days at 43℃, 8 days at 41℃, 10 at 38℃, 5 days at 36℃, room temperature), then take out the tobacco raw material, perform a short 10-15min inactivation and color fixation treatment in high temperature and high pressure equipment, then transfer to 18-25℃ and air dry until slightly dry, and obtain tobacco raw material C. At this time, the tobacco raw material has the characteristics of the genus Bilicaceae raw material, the special aroma is prominent, the raw material changes color and turns brown obviously, the raw material is partially hardened, and it is slightly spicy when smoking, which has certain use value. Effect description: There is a certain fermentation smell, with a slight smell.

[0097] Comparative Example 9

[0098] The fermentation temperature is reduced to 65°C: 1kg of tobacco raw materials mixed in a ratio of 1:2 (flue-cured tobacco: burley tobacco) are first sterilized by high-temperature steam for 1 hour. Prepare fermentation liquid (A), add 30% of the weight of tobacco leaves, that is, 300g, select, soak the prepared tobacco leaves in the prepared fermentation liquid A, wait for them to fully absorb the fermentation liquid, and then stack them in a closed container. Under the sealed condition of 30°C, start the first stage of slow fermentation. The fermentation time is 2-3 days, and the air is briefly ventilated every 12 hours during the period. After the fermentation is completed, raw material A is obtained. Raw material A is placed in a closed pressure container and subjected to a second high temperature and high pressure (120°C 0.1MPa 2-3h) treatment to soften and destroy the internal structure of the tobacco leaves again. After the high temperature treatment, the obtained tobacco raw material is dried to 25% moisture to obtain raw material B. Fermentation liquid b (red wine, whiskey, extract (red dates, licorice, cloves, tangerine peel), honey, sterile water ratio of 10:5:3:3:10) is evenly sprayed on raw material B, and the total weight added is 10% of the total tobacco weight, that is, 100g. After the tobacco fully absorbs the fermentation liquid, the tobacco raw material is placed in a certain pressure container, and the pressure is adjusted to about 1000Kg for 6-7 hours, and then the tobacco raw material is tightly filled in an anaerobic sealed container. Under 30°C conditions for 3-5 days, then adjusted to 36°C for fermentation for 2-4 days, then slowly heated up, and the temperature was raised to 45°C in 30 days, and then slowly dropped to room temperature in 28 days. (10 days at room temperature to 36℃, 6 days at 45℃, 5 days at 50℃, 4 days at 60℃, 3 days at 63℃, 2 days at 65℃, 3 days at 63℃, 4 days at 60℃, 5 days at 50℃, 6 days at 45℃, 10 days at room temperature), then take out the tobacco raw material, perform a short 10-15min inactivation and color fixation treatment in high temperature and high pressure equipment, then transfer to 18-25℃ and air dry until slightly dry, and obtain tobacco raw material C. At this time, the tobacco raw material already has the characteristics of the genus Bilicaceae raw material, the special aroma is prominent, the raw material changes color and turns brown obviously, the raw material is partially hardened, and it is slightly spicy when smoking, and has a certain use value. (Effect description: excessive fermentation, more aroma loss).

[0099] The original sample (1:2) refers to 1 kg of tobacco leaf raw materials mixed in a ratio of 1:2 (flue-cured tobacco: burley tobacco); the original sample (1:1) refers to 1 kg of tobacco leaf raw materials mixed in a ratio of 1:1 (flue-cured tobacco: burley tobacco); the original sample (1:3) refers to 1 kg of tobacco leaf raw materials mixed in a ratio of 1:3 (flue-cured tobacco: burley tobacco).

[0100]

[0101]

[0102] Analysis of chemical detection data: After treatment, the content of reducing sugar and total sugar was significantly increased, total nitrogen was increased, and total alkaloids were reduced; the content of polyphenol compounds was increased; the content of volatile organic acids was significantly increased, and the neutral aroma substances changed significantly. This shows that after treatment by this method, the chemical composition of tobacco leaves changed significantly, indicating that the treatment method is effective. (The content of reducing sugar and total sugar increased significantly, total nitrogen also increased (which will bring certain irritation), alkaloids decreased, polyphenols basically increased, volatile acids (total amount, mainly including acetic acid and other acid substances, macromolecular acids also increased) increased significantly, and neutral aroma substances such as geranyl acetone, β-damascenone, solanone, megastigmatrienone, benzaldehyde and other aldehyde substances, 3,4-dimethyl-2,5-furandione and other substances have increased significantly).

[0103]

[0104] Conclusion: When 1:1 is used for fermentation, the smoke state and comfort are better, but the richness and fusion of the aroma are slightly lacking. When 1:3 is used for mixed fermentation, the aroma is richer, but the fusion, smoke state and comfort are slightly lacking. If the sugar and other substances are slightly less in the early stage, the overall fermentation degree is slightly insufficient, the richness of the aroma, and the satisfaction of the aroma are slightly lacking. If red wine and other extracts are not added in the later stage, the richness of the aroma is significantly reduced. When the overall fermentation temperature is too high or too low, the richness of the aroma is significantly reduced. When the temperature is high, the aroma volume, satisfaction and taste are reduced. When the temperature is reduced, the impurities and comfort are slightly reduced. When experiment 2 is used for fermentation, the aroma is significantly richer and the fusion is better.

[0105] The above data are only meaningful for comparing the changes in chemical composition before and after treatment when the leaf groups are kept consistent. Among them, the comparative example 5 (1:1) is compared with the original (1:1) leaf group; the comparative example 6 (1:3) is compared with the original (1:3) leaf group; the comparative example 1 (1:2) is compared with the original (1:2) leaf group; the above three groups of experiments clearly show the effects before and after treatment: the content of reducing sugar and total sugar is significantly increased after treatment, the total nitrogen is increased, and the total alkaloids are reduced; the content of polyphenol compounds is increased; the content of volatile organic acids is significantly increased, and the neutral aroma substances change significantly.

[0106] Comparison between Example 1 and Comparative Example 9: Although the alkaloid content of No. 9 decreased significantly, the sugar content was more, the polyphenol content also decreased, the total amount of volatile organic acids and polyacids decreased, and the neutral aroma substances, oxidized isophorone, β-damascenone, dehydro β-ionone, megastigmatrienone, solanone and other substances decreased significantly. The overall sensory quality was slightly poor.

[0107] Example 1 is compared with Comparative Example 8: Although No. 8 has a higher sugar content, it has a higher alkaloid content, a lower polyphenol content, a slightly lower volatile organic acid content, and lower neutral aroma substances, such as oxidized isophorone, β-damascenone, dehydro-β-ionone, megastigmatrienone, and solanone. The sensory experience is that the smell is slightly heavy, the aroma texture is slightly lacking, and the overall comfort experience is poor.

[0108] Example 1 is compared with Comparative Example 7: Although No. 7 has a higher sugar content, it has a higher alkaloid content, a lower rutin content in polyphenols, a slightly low volatile organic acid content, a large change in the content of neutral aroma substances, and lower levels of substances such as oxidized isophorone, β-damascenone, dehydro-β-ionone, megastigmatrienone, and solanone. The sensory experience is that the richness of the fragrance is poor, the combustibility is poor, and the overall comfort experience is poor.

[0109] Example 1 is compared with Comparative Examples 3 and 4: In Example 1, the content of reducing sugar and total sugar is significantly improved after treatment, the total nitrogen is improved, and the total alkaloids are reduced; the content of polyphenolic compounds such as scopoletin and rutin is improved; the content of volatile organic acids is significantly improved, the content of malic acid and citric acid in polyacids is relatively high, and the neutral aroma substances, oxidized isophorone, β-damascenone, megastigmatrienone, solanone and other substances are relatively high. In terms of sensory evaluation: the intensity and richness of the aroma are significantly improved, and the smoke, miscellaneous gas, comfort and taste are also significantly improved, and the overall quality improvement effect is significant.

[0110] From the above smoking and evaluation conclusions, it can be clearly seen that the treated tobacco raw material samples have improved olfactory aroma, room aroma and aroma intensity during smoking, the characteristics and richness of the aroma are significantly improved, the burning rate of the tobacco raw materials are significantly improved, the smoke state is significantly improved, the impurities are significantly reduced, the comfort and taste are also significantly improved, and the industrial applicability is significantly improved.

[0111] According to the burning state of tobacco leaves: the burning rate of tobacco leaves (fragmented) is not only to enrich the aroma of tobacco, but also to adjust the burning rate of tobacco leaves. (The burning rate of tobacco leaves after fermentation is slower).

[0112] 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 preparing perique-like pipe tobacco raw material, characterized in that: The steps include: S1) mixing flue-cured tobacco and burley tobacco, sterilizing, and obtaining mixed tobacco leaves; S2) soaking the mixed tobacco leaves in a first fermentation liquid, sealing and fermenting, to obtain tobacco leaf raw material A; the first fermentation liquid comprises fruit wine, yellow crystal sugar, yeast, malt powder, yeast nutrient solution, and sterile water; S3) treating raw material A with high temperature and high pressure, and drying in the sun to obtain tobacco leaf raw material B; S4) spraying the second fermentation liquid onto the raw material B, sealing and fermenting, taking out, inactivating and color-fixing again at high temperature and high pressure, and drying in the sun to obtain the tobacco leaf raw material C.

2. The preparation method according to claim 1, further comprising after S4 S5) spraying the flavor enhancer onto the tobacco raw material C, stacking the dried petals with the tobacco C, pressing them into blocks, and fermenting them in a closed manner to obtain.

3. The preparation method according to claim 1, characterized in that: Step S1) The mass ratio of the flue-cured tobacco and burley tobacco is 1:2; the sterilization is high-temperature steam sterilization, and the sterilization parameters include: 75% double dealdehyde alcohol is evenly sprayed, and the spraying amount is 1% to 3% of the mass of the mixed tobacco leaves.

4. The preparation method according to claim 1, characterized in that: Step S2) the mass ratio of the fruit wine, yellow crystal sugar, yeast, malt powder, yeast nutrient solution and sterile water is 20:1:0.1:0.5:0.5:5; Step S2) the sealed fermentation temperature is 30°C for 2 to 3 days, with ventilation every 12 hours; Step S3) The high temperature and high pressure treatment parameters are: 120° C., 0.1 MPa for 2 to 3 hours; and airing until the moisture content of the tobacco leaf raw material B is 25%.

5. The preparation method according to claim 1, characterized in that: Step S4) the second fermentation liquid comprises red wine, whiskey, extract, honey and sterile water; the mass ratio of the red wine, whiskey, extract, honey and sterile water is 10:5:3:3:10; the preparation of the extract comprises: soaking red dates, licorice, cloves and tangerine peel in double dealdehyde alcohol at room temperature for 2 to 3 weeks; the mass ratio of red dates, licorice, cloves and tangerine peel is 10:4:4:

2.

6. The preparation method according to claim 1, characterized in that: Step S4) the sealed fermentation comprises: adjusting the pressure to 1000 kg for 6 to 7 hours, then tightly filling the tobacco raw material into an anaerobic sealed container, fermenting at 30° C. for 3 to 5 days, then adjusting the temperature to 36° C. for 2 to 4 days, then slowly raising the temperature from room temperature to 55° C. over 30 days, and then slowly lowering the temperature to room temperature over 28 days; The temperature of the high temperature and high pressure inactivation and color fixation treatment is 115-125° C.; the pressure is 1.2-1.3 atmospheres; the time is 10-15 minutes; and the air-drying is performed at 18-25° C. until slightly dry.

7. The preparation method according to claim 1, characterized in that: Step S5) The flavor enhancer includes: red wine, whiskey and an extract; wherein the mass ratio of the red wine, whiskey and the extract is 20:5:1; wherein the extract includes: red dates, agarwood and nutmeg soaked in double dealdehyde alcohol at room temperature for 2 to 3 weeks; wherein the mass ratio of red dates, agarwood and nutmeg is 20:4:

4.

8. The preparation method according to claim 1, characterized in that: Step S5) The pressure for pressing into blocks is 2000 kg; the closed fermentation parameters include: closed fermentation at 30° C. for 1 month under vacuum conditions.

9. A perique-like pipe tobacco raw material, characterized in that: The compound is prepared by the preparation method according to any one of claims 1 to 8.

10. A pipe tobacco, characterized in that: The method comprises the perique-like pipe tobacco raw material as claimed in claim 9.

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