Method for enhancing aroma and improving quality of cigar tobacco leaves by adding sweet-scented osmanthus aged wine

Abstract

The invention discloses a method for enhancing aroma and improving quality of cigar tobacco leaves by adding sweet-scented osmanthus old wine, and belongs to the technical field of cigar tobacco leaf processing. According to the invention, 4-8% by volume of sweet osmanthus old wine is used as a fermentation material liquid; performing moisture balance treatment on the blended cigar tobacco leaves to obtain cigar tobacco leaves to be fermented; and spraying the fermentation material liquid onto the cigar tobacco leaves to be fermented, and fermenting for 4-6 days after the cigar tobacco leaves are dampened, so as to obtain the fermented cigar tobacco leaves. Experiments prove that the contents of chemical components such as sugar and nicotine in the cigar tobacco leaves are more coordinated due to the addition of the sweet-scented osmanthus aged wine, the contents of components such as chlorophyll degradation products of neophytadiene and the like are increased, green offensive odor and irritation of the cigar tobacco leaves are reduced, and the sweetness and flavor richness of the cigar tobacco leaves are improved. Compared with other fermentation media, the proportion of added feed liquid is relatively small, the fermentation process is simple, and economic practicability is high.

Description

Technical Field

[0001] The invention relates to the technical field of cigar tobacco processing, in particular to a method for enhancing the flavor and quality of cigar tobacco by adding aged osmanthus wine. Background Art

[0002] Cigars are a tobacco product with a long history and is currently developing rapidly in the market. They are usually hand-rolled from natural whole cigar tobacco leaves. A cigar with excellent taste and quality requires extremely high quality of cigar tobacco leaves, and most of the current tobacco leaves do not meet market expectations. Fermentation is an indispensable part of improving the quality of cigar tobacco leaves. It mainly promotes the conversion of macromolecules such as cellulose, starch and protein in tobacco leaves into small molecules such as monosaccharides and amino acids through oxidation, microbial action and enzyme action, and produces aroma components through Maillard reaction, terpenoid degradation, phenylalanine degradation and alkaloid degradation. However, due to the limitation of the basic content of cigar tobacco leaves, the traditional cigar tobacco fermentation method has limited effect on improving its quality, and the fermentation time is long. By adding medium or other liquid to assist fermentation, the fermentation substrate can be increased and the growth and metabolism of microorganisms can be affected, thereby affecting the quality of cigar tobacco leaves. However, there are few reports on the research on fermentation media for cigar tobacco, and there are few types of media available for actual production of cigar tobacco. Therefore, the development of the technology of improving the quality of cigar tobacco leaves by adding fermentation media is very limited.

[0003] The prior art mixes ginger powder, cocoa powder or coffee powder with water and adds it to cigar tobacco leaves for fermentation. The sensory quality of the fermented tobacco leaves is significantly improved, giving the cigar tobacco leaves spicy, cocoa and coffee aromas, respectively, increasing the aroma concentration and aroma richness of the tobacco leaves, and reducing the green smell of the tobacco leaves. In addition, the predecessors added rum to the cigar tobacco leaves for fermentation and found that the smoking quality of the cigar tobacco leaves can be significantly improved. The above explanation shows that it is feasible to improve the quality of cigar tobacco leaves by adding fermentation liquid or medium, but due to the differences in the varieties of cigar tobacco leaves, the temperature and humidity of the growing environment, and the soil conditions, the quality of cigar tobacco leaves varies greatly. The quality of most tobacco leaves cannot meet the needs of enterprises, and the industrial production needs are diversified. A single improvement method cannot support the upward and positive development of cigar brands. Therefore, it is of great significance to select a suitable fermentation method for tobacco leaves with different characteristics to improve the quality of cigar tobacco raw materials. Summary of the invention

[0004] The purpose of the present invention is to provide a method for enhancing the flavor and quality of cigar tobacco by adding aged osmanthus wine, so as to solve the problems existing in the above-mentioned prior art. The present invention utilizes aged osmanthus wine to ferment and treat cigar tobacco. Experiments have shown that the addition of aged osmanthus wine makes the content of chemical components such as sugar and nicotine in cigar tobacco more coordinated, increases the content of components such as chlorophyll degradation product neophytadiene, reduces the green smell and irritation of cigar tobacco, and improves the sweetness and flavor richness of cigar tobacco. Compared with other fermentation media, the present invention has a relatively small proportion of added liquid, a simple fermentation process, and strong economic and practicality.

[0005] To achieve the above object, the present invention provides the following solutions:

[0006] The present invention provides a method for enhancing the flavor and quality of cigar tobacco leaves by adding aged osmanthus wine, comprising the following steps:

[0007] (1) diluting the aged osmanthus wine to a volume fraction of 4% to 8% to obtain a fermentation liquid;

[0008] (2) subjecting the cured cigar tobacco leaves to a moisture balance treatment to obtain cigar tobacco leaves to be fermented;

[0009] (3) spraying the fermentation liquid onto the cigar tobacco leaves to be fermented, and fermenting the cigar tobacco leaves after the cigar tobacco leaves regain moisture, the fermentation time being 4-6 days, to obtain fermented cigar tobacco leaves.

[0010] Furthermore, in step (1), the aged osmanthus wine is diluted to a volume fraction of 6% to obtain a fermentation liquid.

[0011] Optionally, in step (2), the temperature during the moisture balance treatment is 20-25° C. and the relative humidity is 70%-85%.

[0012] Furthermore, in step (2), the moisture content of the cigar tobacco leaves after the moisture balance treatment is 22%-25%.

[0013] Furthermore, in step (3), the moisture content of the cigar tobacco leaves after conditioning is 24%-26%.

[0014] Optionally, in step (3), the fermentation temperature is 35-42° C. and the relative humidity is 70%-85%.

[0015] Furthermore, in step (3), the fermentation time is 5 days.

[0016] Optionally, in step (2), the method of curing the cigar tobacco leaves includes curing at the withering stage, curing at the yellowing stage, curing at the browning stage, curing at the color changing stage and curing at the dry tendon stage;

[0017] The wilting period is adjusted as follows: air-drying for 3-4 days at a temperature of 26-28° C. and a humidity of 85%-90%;

[0018] The yellowing period is adjusted as follows: air-drying for 5-7 days at a temperature of 28-30° C. and a humidity of 80%-85%;

[0019] The browning period is adjusted as follows: air-drying for 5-7 days at a temperature of 30-32° C. and a humidity of 75%-80%;

[0020] The color change period is adjusted as follows: air-drying for 7-8 days at a temperature of 32-35° C. and a humidity of 60%-70%;

[0021] The drying period is adjusted as follows: air-drying for 5-6 days at a temperature of 35-40° C. and a humidity of 45%-60%.

[0022] The present invention also provides application of the above method in improving the content of aroma components and smoking quality of cigar tobacco leaves, wherein the aroma components include neophytadiene.

[0023] The present invention also provides a fermented cigar tobacco leaf prepared by the method.

[0024] The present invention discloses the following technical effects:

[0025] The present invention provides a method for improving the aroma and quality of cigar tobacco leaves by fermenting cigar tobacco leaves with aged osmanthus wine. Aged osmanthus wine is prepared from osmanthus fermented liquid and white wine and is a low-alcohol fruit wine. The aroma components in the wine include inherent flavors such as white grapes and osmanthus, as well as aromatic substances, monosaccharides and ripe fruit aromas after fermentation and aging. Fermenting cigar tobacco leaves with aged osmanthus wine can significantly improve the mellowness, richness of aroma and sweetness of the tobacco leaves, make the aftertaste more comfortable, and give the cigar tobacco leaves obvious floral fragrance and ripe fruit flavor.

[0026] Experiments have shown that the addition of osmanthus wine increases the aroma of ionone, linalool, lauric acid and other aromas in cigar tobacco leaves, makes the content of chemical components such as sugar and nicotine more coordinated, increases the content of chlorophyll degradation product neophytadiene and other components, reduces the green smell and irritation of cigar tobacco leaves, and improves the sweetness and flavor richness of cigar tobacco leaves. Compared with other fermentation media, the present invention has a relatively small proportion of added liquid, a simple fermentation process, and strong economic and practicality. DETAILED DESCRIPTION

[0027] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0028] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0029] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0030] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0031] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0032] The technical solution of the present invention is as follows:

[0033] (I) Pre-fermentation treatment of cigar tobacco leaves

[0034] Cuban No. 7 cigar tobacco leaves produced in Zhangjiajie, Hunan Province in 2023 were used as the fermentation objects of the embodiments and comparative examples. Before fermentation, the fresh Cuban No. 7 tobacco leaves were subjected to a conditioning treatment: first, the fresh Cuban No. 7 tobacco leaves were picked and then conditioned in five stages, namely, the withering stage, the yellowing stage, the browning stage, the color change stage and the dry tendon stage; during the withering stage, the picked tobacco leaves were hung under the conditions of a temperature of 26-28°C and a humidity of 85%-90% for 3-4 days until the leaves became soft and wilted, and the leaf tips and edges turned yellow; during the yellowing stage, the withered tobacco leaves were placed under the conditions of a temperature of 28-30°C and a humidity of 80%-85% for 5-7 days until the green color of the tobacco leaves faded. , the tobacco leaves turn yellow and soft as a whole, and the leaf tips begin to turn brown; browning period: the yellowed tobacco leaves are placed at a temperature of 30-32℃ and a humidity of 75%-80% for 5-7 days, until the tobacco leaves turn from yellow to brown, reddish brown, yellow and brown, and the leaf tips and edges gradually dry; color change period: the browned tobacco leaves are placed at a temperature of 32-35℃ and a humidity of 60%-70% for 7-8 days, until the tobacco leaves turn reddish brown or reddish brown, the side veins on both sides of the leaves are completely dry, and the main veins are dried to 70%; dry tendon period: the fixed color tobacco leaves are placed at a temperature of 35-40℃ and a humidity of 45%-60% for 5-6 days, until the main veins of the tobacco leaves are completely dry. After conditioning, the cigar tobacco leaves to be fermented are obtained.

[0035] (II) Fermentation of cigar tobacco leaves

[0036] Cigar tobacco leaves were fermented under different conditions (alcohol concentration, fermentation time) using different fermentation media (aging osmanthus wine, plum wine, and white wine).

[0037] (III) Result test analysis

[0038] 1. Sensory quality evaluation:

[0039] The fermented tobacco leaves were rolled by the same person into cigars with a length of 110 mm and a circumference of 47 mm. Six evaluation committee members with sensory evaluation qualifications from the National Tobacco Cultivation Physiology and Biochemistry Research Base compared the two cigars and evaluated them. The 9-point evaluation method of the cigar raw materials of the Three Gorges Cigarette Factory of Hubei China Tobacco Industrial Co., Ltd. was used to evaluate the sensory quality of the eight indicators of aroma, aroma volume, miscellaneous smell, irritation, aftertaste, sweetness, burning and gray. The higher the total score, the better the sensory quality of the tobacco leaves. The scoring rules and the total score calculation weight are shown in Table 1. The total score calculation formula is:

[0040]

[0041] Among them, T is the sensory quality evaluation score; The average score of a single indicator; The weight of a single indicator.

[0042] Table 1 Evaluation methods of sensory quality of cigars

[0043]

[0044] 2. Chemical composition:

[0045] Continuous flow analysis was used to determine the conventional chemical composition indicators of cigar tobacco leaf samples, such as total sugar, alkaloids, reducing sugar, potassium and chlorine.

[0046] 3. Content of neutral aroma substances:

[0047] The aroma components of cigar tobacco leaves were determined by GC-MS and quantified by internal standard method.

[0048] The manufacturer of the sweet-scented osmanthus wine used in the embodiments of the present invention is Beijing Harvest Wine Co., Ltd., the batch number is 6920407300029, and the alcohol content is 15%.

[0049] Example 1

[0050] The cured cigar tobacco leaves were evenly moistened with distilled water and placed in a constant temperature and humidity chamber (temperature 25° C., relative humidity 80%) for 24 hours to balance the moisture until the moisture content of the tobacco leaves was 22%-25%.

[0051] Dilute the osmanthus wine with distilled water to a volume fraction of 4%, 6%, and 8% (the volume fraction of osmanthus wine in the fermentation liquid) to prepare the osmanthus wine fermentation liquid. The osmanthus wine treatment groups with a concentration of 4%, 6%, and 8% are numbered T1, T2, and T3, respectively, and the water treatment is used as the control (CK). Spray an equal amount of the liquid on the cigar tobacco leaves after the moisture balance is achieved, so that the cigar tobacco leaves are fully and evenly moistened to a moisture content of (25±1)%, and then put into a constant temperature and humidity chamber for fermentation, and the fermentation time is 5 days; the temperature of the constant temperature and humidity chamber is 40°C and the relative humidity is 80%.

[0052] Part of the fermented tobacco leaves were rolled into single-grain cigars with a length of 110 mm and a circumference of 47 mm for sensory evaluation; the other part was dried at 40°C, ground through a 60-mesh sieve, and used for the determination of conventional chemical composition.

[0053] The results of sensory evaluation and chemical composition determination of cigar tobacco leaves treated with osmanthus wine are shown in Table 2 and Table 3, respectively.

[0054] Table 2 Sensory evaluation results of cigar tobacco leaves treated with osmanthus wine at different concentrations

[0055]

[0056] The results in Table 2 show that the overall sensory quality of cigar tobacco leaves fermented with osmanthus wine in T1-T3 was significantly improved compared with the control group. Adding osmanthus wine can significantly improve the sensory quality of cigars, with better aroma, more aroma, slightly reduced impurities, and improved sweetness, but with little effect on combustibility and gray. In general, the cigar tobacco leaves with osmanthus wine added have improved smoke mellowness, richer smoke aroma, softer and more delicate smoke, and the improvement effect of the front section of the whole cigarette is more obvious than that of the back section. When smoking, the woody and bean aromas are prominent, and the floral and fruity aromas are increased compared with the control group. Comparing the three treatment concentrations, it was found that the overall scores of the T1-T3 treatment group and the control group differed by 3.78, 9.11, and 13.00 points, respectively. It seems that 6% and 8% osmanthus wine have a higher sensory improvement effect on cigars, and the scores are close. In addition, the aroma volume of the T3 treatment group increased more significantly than that of the control group, but the difference between the two treatments in the latter part of the cigarette during the smoking process was small, indicating that adding 6% osmanthus wine can achieve the treatment effect. The above results also further show that adding osmanthus wine to ferment cigar tobacco leaves has a good technical effect.

[0057] Table 3 Chemical composition results of cigar tobacco leaves treated with osmanthus wine at different concentrations

[0058]

[0059] The results in Table 3 show that after adding osmanthus wine, the total sugar and reducing sugar contents of cigar tobacco increased, the nicotine content decreased, the chlorine content changed slightly, and the potassium content increased. This indicates that after adding osmanthus wine, the content of small molecule sugars in cigar tobacco increased, and the acidic substances contained in the wine can neutralize some alkaline substances in the tobacco, thereby effectively improving the mellowness of cigar tobacco. In addition, the addition of reaction substrates in the fermentation process further promoted the Maillard reaction of nitrogen-containing compounds and sugars, thereby increasing the content of aromatic substances in tobacco.

[0060] Example 2

[0061] The volume fraction of the sweet osmanthus wine used in this example is 6%, and the fermentation time is 5, 10, and 15 days; the remaining operation steps are the same as those in Example 1. The sensory evaluation results and chemical components are shown in Tables 4 and 5.

[0062] Table 4 Sensory evaluation results of cigar tobacco leaves after different fermentation times

[0063]

[0064] Table 5 Results of chemical composition content of cigar tobacco leaves after different fermentation times

[0065]

[0066] The results in Table 4 show that under the same conditions, the overall sensory quality of cigar tobacco is most significantly enhanced and improved on the 5th day of fermentation, and the effect gradually decreases as the fermentation time increases.

[0067] The results in Table 5 show that after adding osmanthus wine for different fermentation times, the chemical composition changes of cigar tobacco leaves are mainly reflected in the two components of total sugar and reducing sugar. The sugar content of the treatment group is higher than that of the control group. The relative change values ​​between the treatment group and the control group at different fermentation times are relatively small. As the fermentation time is prolonged, the economic cost will also increase accordingly. Therefore, the treatment effect can be achieved after 5 days of fermentation.

[0068] Example 3

[0069] A method for enhancing the flavor and quality of cigar tobacco leaves by adding aged osmanthus wine comprises the following steps:

[0070] The cured cigar tobacco leaves were evenly moistened with distilled water and placed in a constant temperature and humidity chamber (temperature 25° C., humidity 80%) for 24 hours to balance the moisture content until the moisture content of the tobacco leaves was 22-25%.

[0071] Dilute the osmanthus wine with distilled water to a volume fraction of 6% to prepare the osmanthus wine fermentation liquid. Spray the cigar tobacco leaves evenly with the osmanthus wine liquid. After the cigar tobacco leaves are fully and evenly moistened to a moisture content of (25±1)%, they are placed in a constant temperature and humidity chamber for fermentation for 5 days; the temperature of the constant temperature and humidity chamber is 40°C and the humidity is 80%. After fermentation, cigar tobacco leaves are obtained.

[0072] Comparative Example 1

[0073] The difference between this comparative example and Example 3 is that the fermentation liquid is replaced with 6% by volume plum wine fermentation liquid (purchased from a supermarket, with a degree of 15% VOL), and the dilution method is the same as that of the osmanthus wine. After fermentation, cigar tobacco leaves are obtained.

[0074] Comparative Example 2

[0075] The difference between this comparative example and Example 3 is that the fermentation liquid is replaced with a 6% by volume liquor fermentation liquid (purchased from a supermarket, with a degree of 38%, the alcohol content of the liquor is blended to 15% with distilled water in the laboratory, and then prepared into a 6% by volume liquor fermentation liquid according to the dilution method of Example 3). After fermentation, cigar tobacco leaves are obtained.

[0076] Test Example 1

[0077] The cigar tobacco leaves obtained in Example 3, Comparative Example 1 and Comparative Example 2 were dried in an oven at 40°C, ground and passed through a 60-mesh sieve. The neutral aroma substances in the tobacco dust were tested. The results are shown in Table 6.

[0078] Table 6 Content of neutral aroma substances in cigar tobacco leaves treated differently

[0079]

[0080]

[0081] The results in Table 6 show that from the perspective of the neutral aroma components of the three types of fermented cigar tobacco leaves, the total amount of aroma substances in the cigar tobacco leaves fermented with osmanthus wine is the highest, and the aldehydes and alcohols related to the cigar aroma are significantly increased. Among them, the content of browning reaction products, phenylalanine degradation products, cypermethrin degradation products, and chlorophyll degradation products, neophytadiene, increased significantly, indicating that the bad smell (such as green miscellaneous gas) in the cigar tobacco leaves is reduced, and the aroma is more intense; the content of floral aroma substances such as β-damascenone and β-dihydrodamascenone increased. In addition, ionone, linalool, lauric acid, etc. in Table 6 are originally present in trace amounts in cigar smoke, and after adding osmanthus wine liquid, such aroma substances are increased, and further integrated with the contents of cigar tobacco leaves through fermentation, and the aroma is naturally increased when smoking, indicating that the addition of osmanthus wine has improved the taste and quality of cigar tobacco leaves in both quality and quantity.

[0082] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A method for enhancing the flavor and quality of cigar tobacco by adding aged osmanthus wine, characterized in that: The steps include: (1) diluting the aged osmanthus wine to a volume fraction of 4% to 8% to obtain a fermentation liquid; (2) subjecting the cured cigar tobacco leaves to a moisture balance treatment to obtain cigar tobacco leaves to be fermented; (3) spraying the fermentation liquid onto the cigar tobacco leaves to be fermented, and fermenting the cigar tobacco leaves after the cigar tobacco leaves regain moisture, the fermentation time being 4-6 days, to obtain fermented cigar tobacco leaves.

2. The method according to claim 1, characterized in that: In step (1), the aged osmanthus wine is diluted to a volume fraction of 6% to obtain a fermentation liquid.

3. The method according to claim 1, characterized in that In step (2), the temperature during the moisture balance treatment is 20-25° C. and the relative humidity is 70%-85%.

4. The method according to claim 1, characterized in that In step (2), the moisture content of the cigar tobacco leaves after the moisture balance treatment is 22%-25%.

5. The method according to claim 1, characterized in that: In step (3), the moisture content of the cigar tobacco leaves after rehumidification is 24%-26%.

6. The method according to claim 1, characterized in that In step (3), the fermentation temperature is 35-42° C. and the relative humidity is 70%-85%.

7. The method according to claim 1, characterized in that In step (3), the fermentation time is 5 days.

8. The method according to claim 1, characterized in that: In step (2), the method of curing the cigar tobacco leaves includes curing at the withering stage, curing at the yellowing stage, curing at the browning stage, curing at the color changing stage and curing at the dry tendon stage; The wilting period is adjusted as follows: air-drying for 3-4 days at a temperature of 26-28° C. and a humidity of 85%-90%; The yellowing period is adjusted as follows: air-drying for 5-7 days at a temperature of 28-30° C. and a humidity of 80%-85%; The browning period is adjusted as follows: air-drying for 5-7 days at a temperature of 30-32° C. and a humidity of 75%-80%; The color change period is adjusted as follows: air-drying for 7-8 days at a temperature of 32-35° C. and a humidity of 60%-70%; The drying period is adjusted as follows: air-drying for 5-6 days at a temperature of 35-40° C. and a humidity of 45%-60%.

9. An application of the method according to any one of claims 1 to 8 in improving the aroma component content and smoking quality of cigar tobacco leaves, characterized in that: The aroma ingredients include neophytadiene.

10. A fermented cigar tobacco leaf prepared by the method according to any one of claims 1 to 8.

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