Perique-like pipe tobacco raw material, preparation method and application thereof

Abstract

The present invention provides a method for preparing raw material for pipe tobacco of the same type as Baili Ke, comprising the following steps: mixing flue-cured tobacco and burley tobacco, sterilizing, and obtaining mixed tobacco leaves; soaking the mixed tobacco leaves in a first fermentation liquid, sealing and fermenting, and obtaining tobacco leaf raw material A; treating raw material A with high temperature and high pressure, and airing to obtain tobacco leaf raw material B; spraying a second fermentation liquid onto raw material B, sealing and fermenting, removing raw material B, inactivating and color-fixing it again with high temperature and high pressure, and airing to obtain tobacco leaf raw material C. The tobacco leaf raw material samples prepared by the specific fermentation and treatment methods of the present invention exhibit enhanced olfactory aroma, room aroma, and aroma intensity during smoking, significantly improving the characteristics and richness of the aroma, significantly improving the combustion rate of the tobacco leaf raw material, significantly improving the smoke state, significantly reducing impurities, and significantly improving comfort and mouthfeel.

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, a preparation method thereof, and an application thereof. Background Art

[0002] In the rich landscape 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 undergoes special processing to form its rich, long-lasting and layered taste.

[0003] As consumers pursue health and quality, pipe tobacco, with its unique smoking method and historical heritage, has become increasingly popular, and market demand continues to grow. However, problems such as raw material shortages, a lack of high-quality products, and product duplication have become increasingly prominent, hindering the industry's development.

[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 a rich tobacco aroma and a slow burning speed.

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

[0007] S1) mixing flue-cured tobacco and burley tobacco, and sterilizing the mixture to obtain 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 rock sugar, yeast, malt powder, yeast nutrient solution, and sterile water;

[0009] S3) treating raw material A under 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 airing to obtain the tobacco raw material C.

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

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

[0013] Preferably, it is characterized in that the mass ratio of the fruit wine, yellow rock 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 fermentation 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, treatment for 2-3 hours; airing until the moisture content of the tobacco leaf raw material B is 25%.

[0016] Preferably, in step S4), the second fermentation broth 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 the following steps: soaking red dates, licorice, cloves and tangerine peel 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.

[0018] The concentration of the dicedaldehyde 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 airing is carried out at 18-25° C. until slightly dry.

[0021] Preferably, in step S5), the flavoring agent 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-free 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-free 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. under vacuum conditions for 1 month.

[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-like 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 raw material A; the first fermentation liquid comprises fruit wine, yellow rock sugar, yeast, malt powder, yeast nutrient solution, and sterile water; S3) treating raw material A at high temperature and high pressure, and airing to obtain tobacco raw material B; S4) spraying the second fermentation liquid onto raw material B, sealing and fermenting, taking out, inactivating and color-fixing again at high temperature and high pressure, and airing to obtain tobacco raw material C; S5) spraying a flavoring agent onto tobacco raw material C, stacking dried flower petals with tobacco C, pressing into blocks, and fermenting in a sealed manner to obtain the raw material. 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, and 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, its preparation method, and its application. Those skilled in the art can draw upon the present disclosure and appropriately modify the process parameters to achieve the desired effect. It is particularly important to note that all similar substitutions and modifications will be readily apparent to those skilled in the art and fall within the scope of the present invention. The methods and applications of the present invention have been described using preferred embodiments. It is readily apparent that those skilled in the art will be able to modify, adapt, and combine the methods and applications described herein to implement and apply the technology of the present invention without departing from the content, spirit, and scope of the present invention.

[0027] 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.

[0028] 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.

[0029] 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.

[0030] The present invention combines aerobic fermentation with anaerobic fermentation and undergoes a fermentation treatment process of three steaming and three drying to achieve color transformation and special aroma of tobacco raw materials, complete the preparation of raw materials, provide a special tobacco raw material for pipe tobacco, and provide a raw material basis for the diversity of pipe tobacco products.

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

[0032] S1) mixing flue-cured tobacco and burley tobacco, and sterilizing the mixture to obtain 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 rock sugar, yeast, malt powder, yeast nutrient solution, and sterile water;

[0034] S3) treating raw material A under 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 airing to obtain the tobacco raw material C.

[0036] The process of the present invention may preferably further include S5) spraying the flavoring agent onto the tobacco leaf raw material C, stacking the dried petals with the tobacco leaf 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 a temperature of 115-125° C.; a pressure of 1.2-1.3 atmospheres; and a sterilization time of 1 hour.

[0040] A fermentation broth is prepared, wherein the first fermentation broth 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] Immerse and ferment the mixed tobacco leaves. Immerse the mixed tobacco leaves in the prepared first fermentation liquid. After the leaves have fully absorbed the fermentation liquid, they are stacked in a sealed container and sealed at 30°C for the first stage of slow fermentation. The fermentation lasts for 2-3 days, with brief ventilation every 12 hours. After fermentation, raw material A is obtained, which has partially browned. The amount of first fermentation liquid added is 30% of the tobacco leaf mass. In one specific embodiment, for 1 kg of tobacco leaf material, the total amount of first fermentation liquid added is 30%, or 300 g.

[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 at high temperature and high pressure, and then aired to obtain tobacco leaf raw material B.

[0044] 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. After the high-temperature treatment, the resulting tobacco leaves are air-dried to 25% moisture to obtain raw material B. The fermentation is carried out in a sealed, anaerobic environment, and the airing is carried out in an aerobic environment. This combined anaerobic and aerobic fermentation method results in a more fragrant and slowly burning tobacco leaf.

[0045] The high temperature and high pressure treatment parameters of the present invention are: 120° C., 0.1 MPa, treatment for 2-3 hours; 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 comprises red dates, licorice, cloves and tangerine peel, which are 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 dodecaldehyde-free 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 tightly filling the tobacco raw material 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 from room temperature to 55°C over 30 days, and then slowly lowering it to room temperature over 28 days.

[0052] The temperature is raised from room temperature to 55°C over a period of 30 days, specifically: 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, and 55°C for 2 days;

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

[0054] After being taken out, the tobacco leaf is inactivated and color-fixed again under high temperature and high pressure, and then aired 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 drying is carried out 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 carried out in an aerobic environment. The fermentation method combining anaerobic and aerobic methods makes the final prepared tobacco leaves have better aroma and burn slowly.

[0057] At this point, the tobacco raw materials already have the characteristics of Bilicaceae 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] Spray the flavoring agent onto the tobacco leaf raw material C.

[0059] The flavoring agent 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, which are 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 dicedaldehyde alcohol is 20g:4g:4g:100mL.

[0061] The concentration of the dicedaldehyde 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 flower petals, stack the flower petals and tobacco leaves C layer by layer according to personal preference, press them into blocks, and ferment them in a sealed manner to obtain the product.

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

[0065] At this time, the tobacco raw material can be used and can continue to be sealed and aged at 18-25℃. 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 above preparation method, which will not be repeated here.

[0068] The present invention provides a pipe tobacco comprising the perique-like 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, oxidized isophorone, β-damascenone, dehydro β-ionone, megastigmatrienone, solanone and other substances are the main aroma substances.

[0071] The 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, wherein 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 at high temperature and high pressure, and airing to obtain 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 at high temperature and high pressure, and airing to obtain tobacco leaf raw material C; S5) spraying a flavoring agent on the tobacco leaf raw material C, stacking dried flower petals and the tobacco leaf C, pressing them into blocks, and fermenting them in a sealed manner to obtain the raw material. 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, and 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 are not important as long as the present invention remains operable. Additionally, two or more steps or actions may be performed simultaneously.

[0073] 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.

[0074] 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.

[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. 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 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.

[0077] To further illustrate the present invention, a perique-like pipe tobacco raw material, a preparation method thereof, and applications thereof provided by the present invention are described in detail below with reference to examples.

[0078] Chemical detection methods

[0079]

[0080] Example 1

[0081] 1 kg of tobacco leaves mixed in a ratio of 1:2 (flue-cured tobacco: burley tobacco) are first sterilized with high-temperature steam for 1 hour. A fermentation liquid (A) is prepared, with the addition ratio of the fermentation liquid being 30% of the tobacco leaf weight, that is, 300 g. Specifically, fruit wine, yellow rock sugar, yeast, malt powder, yeast nutrient solution, and sterile water are selected (20:1:0.1:0.5:0.5:5). The prepared tobacco leaves are soaked in the prepared fermentation liquid A. After the fermentation liquid is fully absorbed, they are stacked in a sealed container and sealed at 30°C for the first stage of slow fermentation. The fermentation time is 2-3 days, during which a short ventilation is performed every 12 hours. After the fermentation is completed, raw material A is obtained. Raw material A is placed in a sealed pressure vessel and subjected to a second high-temperature and high-pressure treatment (120°C 0.1MPa 2-3h) to soften and destroy the internal structure of the tobacco leaves again. After the high-temperature treatment is completed, the obtained tobacco leaves are dried to 25% moisture to obtain raw material B. Spray 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 raw material B, with a total weight of 10% of the total tobacco leaf weight, i.e. 100 g.

[0082] After the tobacco leaves have fully absorbed the fermentation liquid, place the tobacco leaf raw material in a certain pressure vessel, 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. Ferment at 30°C for 3-5 days, 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 reduce it to room temperature. (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, 53°C for 3 days, 50°C for 4 days, 47°C for 5 days, 43°C for 6 days, 40°C to room temperature for 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 air dry until slightly dry, to obtain tobacco leaf raw material 1. At this point, the tobacco leaves have already acquired the characteristics of the Bilicaceae raw materials, with a special aroma that stands out, the raw materials have obviously changed color and turned brown, and there are some hardening conditions in the raw materials. When smoking, it is slightly spicy and 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 explosiveness.

[0083] Example 2

[0084] On the basis of Example 1, flavoring and fixative A was prepared, and the total amount added was 3% of the weight of the tobacco leaves, that is, 30g. Among them, the ratio of red wine, whiskey, and extract (red dates, agarwood, nutmeg) was 20:5:1. Flavoring agent A was evenly sprayed on the tobacco leaves obtained after Experiment 1. A certain amount of dry petals were taken and stacked layer by layer with tobacco leaves C according to personal preference. Then, they were pressed into blocks under a pressure of 2000kg, and then vacuumed and fermented in a sealed manner 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 a relatively clean aftertaste).

[0085] Comparative Example 3

[0086] The type and ratio of the fermentation liquid were changed. Fermentation liquid a was selected from fruit wine, yeast, and sterile water (25:0.1:2), and the addition ratio was the same as in Example 1, i.e. 30% of the weight of the tobacco leaves, i.e. 300 g. Fermentation liquid b was selected from red wine, whiskey, an 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 10% of the total tobacco leaves, i.e. 100 g. The operating steps of Example 1 were repeated to obtain raw material 3. The above-mentioned fermentation was carried out slowly, the fermentation progress was insufficient, the sour taste was slightly light, and the mouthfeel was slightly astringent.

[0087] Comparative Example 4

[0088] The type and proportion of the fermentation liquid are changed. 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. The operating steps of Example 1 are repeated to obtain raw material 4) Effect description: The aroma is slightly lacking, especially the milk aroma, bean aroma, etc., and the aftertaste is less comfortable.

[0089] Comparative Example 5

[0090] The raw tobacco was prepared in a ratio of 1:1 (flue-cured tobacco: burley tobacco) in the same amount as in Example 1, and then the steps of Example 1 were followed to obtain raw material 5. Effect description: The smoke was in good condition, but the aroma was slightly bland and not rich.

[0091] Comparative Example 6

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

[0093] Comparative Example 7

[0094] The intensity of the high temperature and high pressure was adjusted, and the internal structure of the tobacco leaves was softened and destroyed under normal pressure at 100°C, as well as the timing. The dosage was kept consistent with that in Example 1, and the remaining steps were produced according to Example 1, after which 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 odors that appeared in the early stage of raw material fermentation will appear. The conversion of other substances is low, the amount of aromatic substances produced is small, with a slight green and woody odor, and a slightly low aroma.

[0095] Comparative Example 8

[0096] The fermentation temperature is lowered to 45°C. 1kg of tobacco leaves, mixed in a 1:2 ratio (flue-cured tobacco: burley tobacco), are first sterilized with high-temperature steam for 1 hour. Fermentation broth (A) is added, representing 30% of the tobacco leaf weight, or 300g. The prepared tobacco leaves are then immersed in the prepared fermentation broth A. After the leaves have fully absorbed the fermentation broth, they are placed in a sealed container and, sealed at 30°C, begin the first stage of slow fermentation for 2-3 days, with brief ventilation every 12 hours. After fermentation, raw material A is obtained. This raw material is then placed in a sealed pressure vessel and subjected to a second high-temperature, high-pressure treatment (120°C, 0.1 MPa, 2-3 hours) to further soften and disrupt the internal structure of the tobacco leaves. After the high-temperature treatment, the resulting tobacco leaves are air-dried to 25% moisture, yielding raw material B. The total weight of the added raw material is 100g, representing 10% of the total tobacco leaf weight. 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) is evenly sprayed onto the raw material B. After the tobacco leaves fully absorb the fermentation liquid, the tobacco raw materials are placed in a certain pressure vessel and the pressure is adjusted to about 1000 kg for 6-7 hours. The tobacco raw materials are then tightly filled into an oxygen-free sealed container. Ferment at 30°C for 3-5 days, then adjusted to 36°C for 2-4 days, then slowly heated to 45°C over 30 days, and then slowly cooled to room temperature over 28 days. (5 days at room temperature, 10 days at 38°C, 10 days at 41°C, 5 days at 43°C, 5 days at 45°C, 5 days at 43°C, 8 days at 41°C, 10 days at 38°C, 5 days at 36°C, and room temperature). The tobacco leaves were then removed and briefly inactivated and color-fixed in high-temperature, high-pressure equipment for 10-15 minutes. They were then transferred to 18-25°C and air-dried until slightly dry, yielding Tobacco Leaf C. At this point, the tobacco leaf already possesses the characteristics of a citric acid-like material, with a distinct aroma and a noticeable browning. Some areas of the material are compacted, resulting in a slightly spicy flavor when smoked, demonstrating its value. Effect Description: A noticeable fermented aroma with a slight off-flavor.

[0097] Comparative Example 9

[0098] The fermentation temperature is lowered to 65°C: 1 kg of tobacco leaves mixed in a ratio of 1:2 (flue-cured tobacco: burley tobacco) are first sterilized with high-temperature steam for 1 hour. Fermentation liquid (A) is prepared and added to 30% of the weight of the tobacco leaves, that is, 300g. The prepared tobacco leaves are soaked in the prepared fermentation liquid A. After they have fully absorbed the fermentation liquid, they are stacked in a sealed container and sealed at 30°C for the first stage of slow fermentation. The fermentation time is 2-3 days, during which a short ventilation is performed every 12 hours. After the fermentation is completed, raw material A is obtained. Raw material A is placed in a sealed pressure vessel and subjected to a second high-temperature and high-pressure treatment (120°C 0.1MPa 2-3h) to soften and destroy the internal structure of the tobacco leaves again. After the high-temperature treatment is completed, the obtained tobacco leaf raw material is dried to 25% moisture to obtain raw material B. Fermented liquid b (red wine, whiskey, vat liquor (red dates, liquorice, cloves, dried orange peel), honey, sterilized water ratio are 10:5:3:3:10) is sprayed on raw material B equably, adding total weight is 10% of total tobacco leaf weight, just 100g.After treating that tobacco leaf fully absorbs fermented liquid, tobacco leaf raw material is placed in certain pressure vessel, adjustment pressure to 1000Kg left and right 6-7 hour, subsequently tobacco leaf raw material is tightly filled in the oxygen-free sealed container.Under 30 ℃ of conditions 3-5 days, be adjusted to 36 ℃ of fermentations subsequently 2-4 days, slowly heat up afterwards, with 30 days time, temperature is risen to 45 ℃, with 28 days time, slowly reduce to normal temperature afterwards. (Room temperature to 36°C for 10 days, 45°C for 6 days, 50°C for 5 days, 60°C for 4 days, 63°C for 3 days, 65°C for 2 days, 63°C for 3 days, 60°C for 4 days, 50°C for 5 days, 45°C for 6 days, and room temperature for 10 days). The tobacco leaves were then removed and briefly inactivated and color-fixed in high-temperature, high-pressure equipment for 10-15 minutes. They were then transferred to 18-25°C and air-dried until slightly dry, yielding tobacco leaf C. At this point, the tobacco leaf already possessed characteristics similar to those of a citrus genus, with a distinct aroma and a noticeable browning. Some of the leaf was compacted, resulting in a slightly spicy taste when smoked, demonstrating its value. (Effect description: Over-fermentation, with significant 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); and 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 test 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 with this method, the chemical composition of the tobacco leaves changed significantly, indicating that the treatment method is effective. (The content of reducing sugar and total sugar was significantly increased, the total nitrogen was also increased (which will bring certain irritation), the alkaloids were reduced, the polyphenols were basically increasing, the volatile acid (total amount, mainly including acetic acid and other acid substances, the macromolecular acid also increased) increased significantly, and the neutral aroma substances such as geranylacetone, β-damascenone, solanone, megastigmatrienone, benzaldehyde and other aldehydes, 3,4-dimethyl-2,5-furandione and other substances were significantly increased).

[0103]

[0104] Conclusion: When fermentation is carried out at a ratio of 1:1, the smoke state and comfort are better, but the richness of the aroma and the degree of fusion of the aroma are slightly lacking. When mixed fermentation is carried out at a ratio of 1:3, the aroma is richer, but the sense of 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 lacking, and the richness of the aroma and the satisfaction of the aroma are slightly lacking. If no red wine or other extracts are 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 lowered, the impurities and comfort are slightly reduced. When fermentation is carried out using Experiment 2, the aroma is significantly richer and the sense of fusion is better.

[0105] The above data can only be compared with the changes in chemical composition before and after treatment under the condition of keeping the leaf groups consistent. Among them, the comparative example 5 (1:1) and the original (1:1) leaf group were compared for effect; the comparative example 6 (1:3) and the original (1:3) leaf group were compared for effect; the comparative example 1 (1:2) and the original (1:2) leaf group were compared for effect; the above three groups of experiments clearly show the effects before and after treatment: the reducing sugar and total sugar contents were significantly increased after treatment, the total nitrogen was increased, the total alkaloids were reduced; the polyphenol compound content was increased; the volatile organic acid content was significantly increased, and the neutral aroma substances changed significantly.

[0106] Comparing Example 1 with Comparative Example 9: Although the alkaloid content of Example 9 was significantly reduced, the sugar content was higher, the polyphenol content was also reduced, the total amount of volatile organic acids and polybasic acids were reduced, and the neutral aroma substances such as oxyisophorone, β-damascenone, dehydroβ-ionone, megastigmatrienone, and solanone were significantly reduced. The overall sensory quality was slightly poor.

[0107] Comparison between Example 1 and Comparative Example 8: Although No. 8 has a higher sugar content, it also has a higher alkaloid content, a lower polyphenol content, a slightly lower volatile organic acid content, and lower levels of neutral aroma-causing substances such as oxidized isophorone, β-damascenone, dehydroβ-ionone, megastigmatrienone, and solanone. Sensory evaluation shows that the smell is slightly heavier, the aroma texture is slightly lacking, and the overall comfort experience is poor.

[0108] Comparison between Example 1 and Comparative Example 7: Although No. 7 has a higher sugar content, it also has a higher alkaloid content, a lower rutin content in polyphenols, and slightly lower volatile organic acids. The content of neutral aroma substances varies greatly, and substances such as oxidized isophorone, β-damascenone, dehydroβ-ionone, megastigmatrienone, and solanone are relatively low. The sensory experience is that the richness of the aroma is poor, the combustibility is poor, and the overall comfort experience is poor.

[0109] Comparing Example 1 with Comparative Examples 3 and 4: In Example 1, the reducing sugar and total sugar contents were significantly increased after treatment, total nitrogen was slightly increased, and total alkaloids were slightly reduced. The content of polyphenolic compounds such as scopoletin and rutin was also increased. The content of volatile organic acids was significantly increased, with high levels of malic acid and citric acid among the polybasic acids. Neutral aroma substances such as oxyisophorone, β-damascenone, megastigmatrienone, and solanone were also high. Sensory evaluation showed a significant increase in aroma intensity and richness, as well as significant improvements in smoke, off-flavors, comfort, and mouthfeel, demonstrating a significant overall quality improvement.

[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 shavings of the shavings not only enrich the aroma of tobacco, but also adjust the burning rate of the tobacco leaves. (The fermented shavings burn 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 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 preparing perique-like pipe tobacco raw material, characterized in that: The steps include: S1) mixing flue-cured tobacco and burley tobacco, and sterilizing the mixture to obtain mixed tobacco leaves; wherein the mass ratio of the flue-cured tobacco to the burley tobacco is 1:2; S2) soaking the mixed tobacco leaves in a first fermentation liquid and fermenting them in a sealed manner to obtain tobacco raw material A; the first fermentation liquid comprises fruit wine, yellow rock sugar, yeast, malt powder, yeast nutrient solution, and sterile water; the sealed fermentation is performed at a temperature of 30° C. for 2 to 3 days, with ventilation every 12 hours; S3) treating raw material A with high temperature and high pressure, and drying in the sun to obtain tobacco leaf raw material B; the high temperature and high pressure treatment parameters are: 120° C., 0.1 MPa, treatment for 2-3 hours; and drying in the sun until the moisture content of tobacco leaf raw material B is 25%; S4) spraying the second fermentation liquid onto raw material B, sealing and fermenting, removing the raw material B, performing another high-temperature and high-pressure inactivation and color-fixing treatment, and airing to obtain tobacco raw material C; at this point, tobacco raw material C already has characteristics similar to those of a genus of tobacco; the second fermentation liquid includes red wine, whiskey, extract, honey, and sterile water; The preparation of the extract comprises the following steps: soaking red dates, liquorice, cloves and tangerine peel in double-dealdehyde alcohol at room temperature for 2 to 3 weeks; The sealed fermentation comprises: tightly filling the tobacco raw material into an oxygen-free sealed container, fermenting at 30°C for 3-5 days, then adjusting the temperature to 36°C for 2-4 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 airing is performed at 18-25° C. until slightly dry.

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

3. The preparation method according to claim 1, characterized in that The sterilization is high-temperature steam sterilization, and the sterilization parameters include: temperature 115-125° C.; pressure 1.2-1.3 atmospheres; and sterilization time 1 hour.

4. The preparation method according to claim 1, characterized in that In step S2), 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.

5. The preparation method according to claim 1, characterized in that In step S4), the mass ratio of the red wine, whiskey, extract, honey, and sterile water is 10:5:3:3:10; the mass ratio of red dates, licorice, cloves, and tangerine peel is 10:4:4:

2.

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

4.

7. The preparation method according to claim 2, characterized in that Step S5) The closed fermentation parameters include: closed fermentation at 30° C. under vacuum conditions for 1 month.

8. A perique-like pipe tobacco raw material, characterized in that: The method is prepared according to any one of claims 1 to 7.

9. A pipe tobacco, characterized in that: The method comprises the perique-like pipe tobacco raw material according to claim 8.

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