Noni cigar and preparation method thereof
By fermenting with noli leaves and noli brandy and adding flavoring agents of Noli microcapsule powder, lime and fructose, the problem of insufficient bonding of existing cigars is solved, and the Noli cigar with a unique fragrance style has been successfully prepared, which improves sensory comfort and fragrance performance.
Patent Information
- Application Number
- CN202411869992.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-18
- Publication Date
- 2025-04-04
AI Technical Summary
The combination of existing cigar spices and cigar products is not tight enough to effectively highlight the scent style characteristics, resulting in a reduced sensory comfort, and no reports of cigars made from Noriette are seen.
Noni cigars with a unique fragrance style are prepared by fermenting the noni brandy impregnation and the noni flavor agent composed of Noni microcapsule powder, lime and fructose.
It realizes the unique fragrance style characteristics of the cigar and improves sensory comfort. The total sensory score is 81 to 87 points. The overall color is good, the fragrance is prominent, and the aftertaste is pure.
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of cigar flavor preparation, in particular to a Noni cigar and a preparation method thereof. Background Art
[0002] Cigars are a type of cigarette made from tobacco, usually consisting of three parts: wrapper, binder and filler. Fermentation is an important step in the formation of cigar quality. Regulating the fermentation process is one of the effective ways to enhance the flavor and style of cigars, and it also helps to make up for the low sensory quality of cigar tobacco leaves.
[0003] Cigars from different regions have their own unique styles, showing the characteristics of their respective regions and forming a rich and colorful flavor combination. It is necessary to explore the raw materials, fermentation processes, flavors and fragrances suitable for Chinese cigars to achieve product quality differentiation and stabilize the smoking quality of cigarettes. In the existing flavors and fragrances, there is no development of Noni products to make tobacco flavors, and the combination of its flavors and cigar products is not close enough, which cannot well highlight the flavor style characteristics, and the sensory comfort is reduced. There is also no report on the use of Noni leaves to make cigar tobacco leaves. Summary of the invention
[0004] In view of this, the object of the present invention is to provide a Noni cigar and a preparation method thereof to solve the above problems.
[0005] The technical solution of the present invention is achieved in this way:
[0006] A method for preparing a Noni cigar comprises the following steps:
[0007] (1) taking noni leaves, withering, adding noni brandy for soaking, and then performing the first fermentation;
[0008] (2) adding a noni flavoring agent to the upper layer of the noni leaves that have undergone primary fermentation, and performing post-fermentation at a fermentation temperature of 48 to 50° C. for 2 to 4 days to obtain the noni cigar;
[0009] The fermentation temperature of the primary fermentation is 48-50°C and the fermentation time is 8-10 days;
[0010] The noni flavoring agent comprises 6 to 10 parts of noni microcapsule powder, 1 to 3 parts of lime and 4 to 8 parts of fructose by weight.
[0011] A further solution is that, by weight, the Noni flavoring agent includes 6 to 8 parts of Noni microcapsule powder, 1 to 2 parts of lime and 6 to 8 parts of fructose.
[0012] Noni has a "rotten smell". The irritating smell of Noni itself is weakened by fermentation. Noni microcapsule powder not only masks the smell of Noni, but also increases the solubility of Noni fruit powder. Most importantly, the present invention reduces the sour taste of Noni and chooses to match it with lime, so that the sour taste has a distinct astringent feeling, further weakens the sour taste of Noni, and has a fresh taste. On this basis, the sweetest fructose is matched. Fructose has a stronger sweetness at a lower temperature, and a cool sweetness is added to the fresh taste. When smoking, a strong sense of contrast and a small amount of cool sweetness can be felt.
[0013] A further solution is that the preparation method of the noni brandy includes: taking noni fruit and beating it, taking mango peeling and beating it, mixing noni pulp and mango pulp in a mass ratio of 1-2:2-3 to obtain mixed pulp, adding yeast to the mixed pulp for fermentation, filtering, adjusting the alcohol content, adding oak for storage and aging, and distilling to obtain the noni brandy.
[0014] A further solution is that, based on the weight of the mixed pulp, the yeast is added in an amount of 0.01-0.03%, the yeast is brewer's yeast; the fermentation temperature is 28-32°C, the fermentation time is 8-10 days; and the alcohol content is adjusted to 15-17 degrees.
[0015] A further solution is to add Noni brandy for the soaking treatment for 3 to 5 hours.
[0016] A further solution is that the preparation method of the noni microcapsule powder includes: taking noni dried fruit and crushing it to make noni fruit powder, adding a wall material solution, preparing an embedding solution at 40-45°C, and spray drying to obtain the noni microcapsule powder; the mass ratio of the fruit powder to the wall material solution is 1:2-2.5, and the wall material solution includes an aqueous solution made of maltodextrin or β-cyclodextrin.
[0017] A further solution is that the preparation method of the noni flavor agent comprises: beating lime to make lime sauce, adding noni microcapsule powder while stirring, and finally adding fructose to obtain the noni flavor agent.
[0018] A further solution is that the fixing is carried out by steaming, the steaming temperature is 85-90° C., and the steaming time is 5-10 minutes.
[0019] A further solution is that the amount of the Noni flavor added is 8% to 10% of the weight of the Noni leaves, and the stacking process is not performed after the Noni flavor is added.
[0020] The present invention provides the Noni cigar prepared by the preparation method.
[0021] Compared with the prior art, the present invention has the following beneficial effects:
[0022] The present invention selects noni leaves to replace tobacco leaves as cigar tobacco leaves, adds noni brandy for impregnation and performs the first fermentation, and then prepares noni flavoring agent with noni microcapsule powder, lime and fructose, and adds the noni flavoring agent to the upper layer of the noni leaves that have undergone the first fermentation, and performs post-fermentation with the noni leaves. The prepared noni cigar has a total sensory score of 81-87 points, has good color overall, has style characteristics, has a more prominent fragrance, and has a pure aftertaste. Adding the noni flavoring agent to the noni leaves after the first fermentation helps to avoid affecting the fermentation process of the noni leaves as a whole.
[0023] In addition, the present invention selects noni and lime to match, so that the sour taste has a distinct astringent feeling and a refreshing taste. On this basis, the sweetest fructose is matched. The fructose has a stronger sweetness at a lower temperature, and a cool sweetness is added to the refreshing taste. When inhaling, a strong sense of contrast and a small amount of cool sweetness can be felt, the irritation is reduced, there is a little sweetness, the oral cavity is clean, and the comfort of the oral cavity is improved. DETAILED DESCRIPTION
[0024] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.
[0025] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.
[0026] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.
[0027] Example 1
[0028] A method for preparing Noni cigar:
[0029] Take Noni leaves, put them into a tea steaming barrel for steaming, keep the temperature at 85-90° C., and steam for 8 minutes. Weigh 100 g of Noni leaves, add Noni brandy and soak for 3 hours, and then ferment at a fermentation temperature of 48-50° C. for 8 days (turn the pile twice during the fermentation), then evenly spread 8 g of Noni flavoring agent on the upper layer of the fermented Noni leaves, and continue to ferment at a fermentation temperature of 48-50° C. for 2 days (without turning the pile during the fermentation), to obtain Noni cigars;
[0030] The raw materials of the Noni flavoring agent are 8 parts of Noni microcapsule powder, 2 parts of lime and 6 parts of fructose.
[0031] Example 2
[0032] A method for preparing Noni cigar:
[0033] Take Noni leaves, put them into a tea steaming barrel for steaming, keep the temperature at 85-90° C., and steam for 8 minutes. Weigh 100 g of Noni leaves, add Noni brandy and soak for 3 hours, and then ferment at a fermentation temperature of 48-50° C. for 8 days (turn the pile twice during the fermentation), then evenly spread 8 g of Noni flavoring agent on the upper layer of the fermented Noni leaves, and continue to ferment at a fermentation temperature of 48-50° C. for 2 days (without turning the pile during the fermentation), to obtain Noni cigars;
[0034] The raw materials of the Noni flavoring agent are 10 parts of Noni microcapsule powder, 1 part of lime and 4 parts of fructose.
[0035] Example 3
[0036] A method for preparing Noni cigar:
[0037] Take Noni leaves, put them into a tea steaming barrel for steaming, keep the temperature at 85-90° C., and steam for 8 minutes. Weigh 100 g of Noni leaves, add Noni brandy and soak for 3 hours, and then ferment at a fermentation temperature of 48-50° C. for 8 days (turn the pile twice during the fermentation), then evenly spread 8 g of Noni flavoring agent on the upper layer of the fermented Noni leaves, and continue to ferment at a fermentation temperature of 48-50° C. for 2 days (without turning the pile during the fermentation), to obtain Noni cigars;
[0038] The raw materials of the Noni flavoring agent are 6 parts of Noni microcapsule powder, 3 parts of lime and 8 parts of fructose.
[0039] Comparative Example 1
[0040] A method for preparing Noni cigar:
[0041] Take Noni leaves, put them into a tea steaming barrel for steaming, keep the temperature at 85-90° C., and steam for 8 minutes. Weigh 100 g of Noni leaves, add Noni brandy and soak for 3 hours, and then ferment at a fermentation temperature of 48-50° C. for 8 days (turn the pile twice during the fermentation), then evenly spread 8 g of Noni flavoring agent on the upper layer of the fermented Noni leaves, and continue to ferment at a fermentation temperature of 48-50° C. for 2 days (without turning the pile during the fermentation), to obtain Noni cigars;
[0042] The raw materials of the Noni flavor agent are 8 parts of Noni microcapsule powder, 3 parts of lime and 8 parts of honey.
[0043] Comparative Example 2
[0044] A method for preparing Noni cigar:
[0045] Take Noni leaves, put them into a tea steaming barrel for steaming, keep the temperature at 85-90° C., and steam for 8 minutes. Weigh 100 g of Noni leaves, add Noni brandy and soak for 3 hours, and then ferment at a fermentation temperature of 48-50° C. for 8 days (turn the pile twice during the fermentation), then evenly spread 8 g of Noni flavoring agent on the upper layer of the fermented Noni leaves, and continue to ferment at a fermentation temperature of 48-50° C. for 2 days (without turning the pile during the fermentation), to obtain Noni cigars;
[0046] The raw materials of the Noni flavoring agent are 6 parts of Noni microcapsule powder and 8 parts of fructose.
[0047] Example 4
[0048] The preparation methods of the Noni brandy of the above-mentioned embodiments and comparative examples are as follows:
[0049] The preparation method of Noni brandy comprises the following steps: taking Noni fruit, adding 5 times the weight of water to pulp, obtaining Noni pulp, peeling mango, adding 3 times the weight of water to pulp, obtaining mango pulp, mixing Noni pulp and mango pulp at a mass ratio of 1:3 to obtain mixed pulp, adding 0.02%wt of activated brewer's yeast to the mixed pulp for fermentation, filtering after fermentation, collecting filtrate, adjusting the alcohol content of the filtrate to 15-17 degrees, adding oak for storage and aging for at least 6 months, and distilling to obtain Noni brandy.
[0050] The preparation method of the Noni microcapsule powder of the above embodiment and comparative example is as follows:
[0051] The dried Noni fruit is crushed to prepare Noni fruit powder, a β-cyclodextrin aqueous solution twice the weight of the raw material is added, an embedding solution is prepared at 40-45° C., and then spray-dried to obtain Noni microcapsule powder.
[0052] The preparation methods of the Noni flavoring agents of the above embodiments and comparative examples are as follows:
[0053] According to the formula of the above embodiment / comparative example, lime is added with 2 times weight of water for pulping to prepare lime sauce, and Noni microcapsule powder is added while stirring to fully mix the lime sauce and Noni microcapsule powder, and finally fructose is added to obtain Noni flavoring agent.
[0054] Test Example 1
[0055] According to the scoring criteria in Table 1 below, the cigars were smoked and evaluated. The results are shown in Table 2.
[0056] Table 1 Sensory evaluation table of cigar style characteristics
[0057]
[0058] Table 2 Suction evaluation results
[0059] project Color fragrance Miscellaneous gas Irritant Aftertaste Grayscale Total score Example 1 9 32 10 13 19 4 87 Example 2 7 31 9 12 18 4 81 Example 3 7 33 9 13 20 4 86
[0060] From the results of the smoking evaluation in Table 2 above, it can be seen that the total sensory score of the Noni cigar prepared by the present invention is 81 to 87 points. The overall color is good, the style characteristics are prominent, the fragrance is more prominent, the aftertaste is pure, and it has a certain Noni flavor. A certain amount of Noni microcapsule powder has a flavoring effect, the smoke is more elegant and smooth, and can cover up the miscellaneous gas. The amount of fructose and lime is increased, the irritation is reduced, and it has a little sweetness and a clean mouth. Compared with Comparative Example 1, fructose is replaced by honey, the smoke becomes rougher, and the oral comfort is reduced; compared with Comparative Example 2, the lime is omitted, and the sweetness of the mouth is reduced. The cigars prepared by Examples 1 to 3 of this method do not contain nicotine.
[0061] Example 5
[0062] A method for preparing Noni cigar:
[0063] Take Noni leaves, put them into a tea steaming barrel for steaming, keep the temperature at 85-90° C., and steam for 8 minutes. Weigh 100 g of Noni leaves, add Noni brandy and soak for 3 hours, and then ferment at a fermentation temperature of 48-50° C. for 8 days (turn the stack twice during the fermentation), and then evenly spread 8 g of Noni flavoring agent on the upper layer of the fermented Noni leaves, and continue to ferment at a fermentation temperature of 48-50° C. for 3 days (turn the stack once during the fermentation), to obtain Noni cigars;
[0064] The raw materials of the Noni flavoring agent are 8 parts of Noni microcapsule powder, 2 parts of lime and 6 parts of fructose.
[0065] The preparation method of Noni flavor is as follows:
[0066] (1) Noni brandy: Noni fruit is taken, 5 times the weight of water is added to pulp the mixture, and Noni pulp is obtained; mango is peeled, 3 times the weight of water is added to pulp the mixture, and mango pulp is obtained; Noni pulp and mango pulp are mixed at a mass ratio of 1:3 to obtain mixed pulp; 0.02%wt of activated brewer's yeast is added to the mixed pulp to ferment the mixture; after fermentation, the mixture is filtered, and the filtrate is collected; the alcohol content of the filtrate is adjusted to 15 to 17 degrees; oak is added to store and age the mixture for at least 6 months; and the mixture is distilled to obtain Noni brandy;
[0067] (2) Noni microcapsule powder: grind dried Noni fruit to make Noni fruit powder, add β-cyclodextrin aqueous solution twice the weight of the raw material, prepare an embedding solution at 40-45° C., and then spray dry to obtain Noni microcapsule powder;
[0068] (3) Noni flavoring agent: According to the above formula, add 2 times the weight of water to lime and beat it to make lime sauce, add Noni microcapsule powder while stirring, make the lime sauce and Noni microcapsule powder fully mixed, and finally add fructose to obtain Noni flavoring agent.
[0069] The Noni cigar prepared in Example 5 had a dull and thicker aroma when smoked and tasted, and there was a slight discomfort in the mouth.
[0070] Example 6
[0071] A method for preparing Noni cigar:
[0072] Take Noni leaves, put them into a tea steaming barrel for steaming, keep the temperature at 85-90° C., and steam for 8 min. Weigh 100 g of Noni leaves, add Noni brandy and soak for 3 h, then ferment at a fermentation temperature of 48-50° C. for 10 d (turning the leaves over twice during the fermentation), and then evenly spread 8 g of the Noni flavoring agent of Example 5 on the upper layer of the fermented Noni leaves, continue fermenting at a fermentation temperature of 48-50° C. for 2 d (without turning the leaves over during the fermentation), and obtain Noni cigars.
[0073] Example 7
[0074] A method for preparing Noni cigar:
[0075] Take Noni leaves, put them into a tea steaming barrel for steaming, keep the temperature at 85-90° C., and steam for 10 min. Weigh 100 g of Noni leaves, add Noni brandy and soak for 5 h, then ferment at a fermentation temperature of 48-50° C. for 10 d (turning the leaves over twice during the fermentation), and then evenly spread 10 g of the Noni flavoring agent of Example 5 on the upper layer of the fermented Noni leaves, continue to ferment at a fermentation temperature of 48-50° C. for 2 d (without turning the leaves over during the fermentation), and obtain Noni cigars.
[0076] Comparative Example 3
[0077] A method for preparing Noni cigar:
[0078] Take Noni leaves, put them into a tea steaming barrel for steaming, keep the temperature at 85-90° C., and steam for 8 min. Weigh 100 g of Noni leaves, add Noni brandy and soak for 3 h, then add 8 g of the Noni flavor agent of Example 5 and mix well. Ferment at a fermentation temperature of 48-50° C. for 11 d (turning the stack 3 times during the fermentation) to obtain Noni cigar.
[0079] The Noni cigar prepared in Comparative Example 3 had a reduced aroma fullness during smoking and the smoke became rough and irritating compared with Example 5.
[0080] The above is a preferred embodiment of the present invention. It should be pointed out that a person skilled in the art can make several improvements and modifications without departing from the principle of the present invention. These improvements and modifications are also considered to be within the scope of protection of the present invention.
Claims
1. A method for preparing a Noni cigar, characterized in that: The steps include: (1) taking noni leaves, withering, adding noni brandy for soaking, and then performing the first fermentation; (2) adding a noni flavoring agent to the upper layer of the noni leaves that have undergone primary fermentation, and performing post-fermentation at a fermentation temperature of 48 to 50° C. for 2 to 4 days to obtain the noni cigar; The fermentation temperature of the primary fermentation is 48-50°C and the fermentation time is 8-10 days; The noni flavoring agent comprises 6 to 10 parts of noni microcapsule powder, 1 to 3 parts of lime and 4 to 8 parts of fructose by weight.
2. The method for preparing a Noni cigar according to claim 1, characterized in that: The noni flavoring agent comprises 6-8 parts of noni microcapsule powder, 1-2 parts of lime and 6-8 parts of fructose by weight.
3. The method for preparing a Noni cigar according to claim 1, characterized in that: The preparation method of the noni brandy comprises: taking noni fruit and beating it, taking mango peeling and beating it, mixing noni pulp and mango pulp in a mass ratio of 1-2:2-3 to obtain mixed pulp, adding yeast to the mixed pulp for fermentation, filtering, adjusting the alcohol content, adding oak for storage and aging, and distilling to obtain the noni brandy.
4. The method for preparing a Noni cigar according to claim 3, characterized in that: The added amount of the yeast is 0.01-0.03% based on the weight of the mixed fruit pulp, and the yeast is brewer's yeast; the fermentation temperature is 28-32°C, the fermentation time is 8-10 days; and the alcohol content is adjusted to 15-17 degrees.
5. The method for preparing a Noni cigar according to claim 1, characterized in that: The soaking time of adding Noni brandy is 3 to 5 hours.
6. The method for preparing a Noni cigar according to claim 1 or 2, characterized in that: The preparation method of the noni microcapsule powder comprises: grinding dried noni fruit to prepare noni fruit powder, adding a wall material solution, preparing an embedding solution at 40-45° C., and spray drying to obtain the noni microcapsule powder; the mass ratio of the fruit powder to the wall material solution is 1:2-2.5, and the wall material solution comprises an aqueous solution prepared from maltodextrin or β-cyclodextrin.
7. The method for preparing a Noni cigar according to claim 1 or 2, characterized in that: The preparation method of the Noni flavor comprises: beating lime to prepare lime sauce, adding Noni microcapsule powder while stirring, and finally adding fructose to prepare the Noni flavor.
8. The method for preparing a Noni cigar according to claim 1, characterized in that: The desiccation is performed by steaming, the steaming temperature is 85-90° C., and the steaming time is 5-10 minutes.
9. The method for preparing a Noni cigar according to claim 1, characterized in that: The amount of the Noni flavoring agent added is 8% to 10% of the weight of the Noni leaves, and no stacking process is performed after the Noni flavoring agent is added.
10. Noni cigar prepared by the preparation method according to any one of claims 1 to 9.