A method for enhancing the quality of cigar tobacco by adding osmanthus aged liquor

Abstract

The application discloses a method for flavoring and improving quality of cigar tobacco by adding osmanthus wine, and belongs to the technical field of cigar tobacco processing. The method comprises the following steps: taking osmanthus wine with a volume fraction of 4-8% as a fermentation medium; performing moisture balance treatment on modulated cigar tobacco to obtain cigar tobacco to be fermented; and spraying the fermentation medium on the cigar tobacco to be fermented, and then performing fermentation after the cigar tobacco is moisturized, wherein the fermentation time is 4-6 days, and fermented cigar tobacco is obtained. Experiments prove that the addition of the osmanthus wine makes the content of chemical components such as sugar and nicotine in the cigar tobacco more coordinated, the content of components such as chlorophyll degradation product neophytadiene is increased, the green and miscellaneous smell and irritability of the cigar tobacco are reduced, and the sweetness and flavor richness of the cigar tobacco are improved. Compared with other fermentation media, the application has the advantages of relatively small proportion of added medium, simple fermentation process and strong economic practicability.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of cigar tobacco processing, in particular to a method for improving the quality of cigar tobacco by adding osmanthus chen wine. BACKGROUND

[0002] Cigar is a kind of tobacco product with a long history and rapid market development at present, which is usually made of natural cigar tobacco leaves by hand. A cigar with good taste and quality requires very high quality of cigar tobacco leaves, and at present, most of the tobacco leaves cannot meet the market expectations. Fermentation is an essential step for improving the quality of cigar tobacco, which mainly promotes the conversion of macromolecular substances such as cellulose, starch and protein in tobacco leaves into small molecular substances 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, the traditional fermentation method of cigar tobacco has limited effect on improving the quality of cigar tobacco, and the fermentation time is relatively long. By adding media or other liquid to assist fermentation, the quality of cigar tobacco can be affected by the fermentation substrate and the growth and metabolism of microorganisms. However, there are few reports on fermentation media for cigar tobacco, and there are few types of media available for actual production of cigar tobacco. Therefore, the technology of improving the quality of cigar tobacco by adding fermentation media is very limited.

[0003] The prior art adds ginger powder, cocoa powder or coffee powder mixed with water to cigar tobacco for fermentation, and the sensory quality of the fermented tobacco is obviously improved, which imparts cigar tobacco with spicy, cocoa and coffee aroma, increases the aroma concentration and richness of the tobacco, and reduces the green and miscellaneous smell of the tobacco. In addition, the previous liquor solution is added to the cigar tobacco for fermentation, which can significantly improve the smoking quality of the cigar tobacco. The above shows that it is feasible to improve the quality of cigar tobacco by adding fermentation liquid or medium, but due to the differences in variety, growth environment temperature and humidity, and soil conditions of cigar tobacco, the quality of cigar tobacco varies greatly, and most of the tobacco quality cannot meet the needs of enterprises. In addition, the demand of industrial production is diversified, and a single improvement method cannot support the upward and good development of cigar brands. Therefore, it is of great significance to select appropriate fermentation methods for tobacco with different characteristics to improve the quality of cigar tobacco raw materials. SUMMARY

[0004] The purpose of the present application is to provide a method for enhancing the aroma and quality of cigar tobacco by adding osmanthus wine, so as to solve the problems existing in the prior art. The present application uses osmanthus wine to ferment the cigar tobacco. Experiments have proved that the addition of 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 and irritating smell of cigar tobacco, and improves the sweetness and flavor richness of cigar tobacco. Compared with other fermentation media, the present application has a relatively small addition of liquid, a simple fermentation process, and strong economic practicality.

[0005] To achieve the above purpose, the present application provides the following solutions:

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

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

[0008] (2) Perform moisture balance treatment on the modulated cigar tobacco to obtain cigar tobacco to be fermented;

[0009] (3) Spray the fermentation liquid on the cigar tobacco to be fermented, and then ferment the cigar tobacco after it is moisturized, the fermentation time is 4-6 days, and fermented cigar tobacco is obtained.

[0010] Further, in step (1), the 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℃, and the relative humidity is 70%-85%.

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

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

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

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

[0016] Optionally, in step (2), the method for modulating the cigar tobacco comprises wilting period modulation, yellowing period modulation, browning period modulation, color changing period modulation and dry stem period modulation.

[0017] The withering period conditioning is: air-drying for 3-4 days under the condition of temperature 26-28 DEG C and humidity 85%-90%;

[0018] The yellowing period conditioning is: air-drying for 5-7 days under the condition of temperature 28-30 DEG C and humidity 80%-85%;

[0019] The browning period conditioning is: air-drying for 5-7 days under the condition of temperature 30-32 DEG C and humidity 75%-80%;

[0020] The color change period conditioning is: air-drying for 7-8 days under the condition of temperature 32-35 DEG C and humidity 60%-70%;

[0021] The dry stem period conditioning is: air-drying for 5-6 days under the condition of temperature 35-40 DEG C and humidity 45%-60%.

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

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

[0024] The application discloses the following technical effects:

[0025] The application provides a method for fermenting cigar tobacco leaves by using osmanthus aged wine to improve the aroma and quality of the cigar tobacco leaves. The osmanthus aged wine is prepared from osmanthus fermentation liquor and white grape wine and is a low-alcohol fruit wine. The aroma components in the wine include inherent flavors of white grape and osmanthus, and also include aromatic substances, monosaccharides and mature fruit aroma after fermentation and aging. The osmanthus aged wine is used for fermenting treatment of the cigar tobacco leaves, so that the cigar tobacco leaves have improved fullness, rich aroma and sweet and smooth taste, and have more comfortable aftertaste, and are endowed with obvious floral and mature fruit aroma.

[0026] Experiments prove that, after the osmanthus aged wine is added, the content of chemical components such as ionone, linalool and lauric acid in the cigar tobacco leaves is increased, the content of chemical components such as sugar and nicotine is more coordinated, the content of chlorophyll degradation product neophytadiene is increased, the green and miscellaneous smell and irritability 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 osmanthus aged wine has relatively small proportion of added liquid, simple fermentation process and strong economic practicability. DETAILED DESCRIPTION

[0027] The various exemplary embodiments of the application will now be described in detail, which should not be considered as limiting the application, but should be understood as a more detailed description of certain aspects, characteristics and embodiments of the application.

[0028] It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the present application. Additionally, for a range of values of, for example, concentration, intensity, and the like, every intermediate value of that range is specifically contemplated as being included in the present application. Any smaller ranges given throughout this specification are also specifically contemplated as being included in the present application. The upper and lower limits of these smaller ranges can independently be included or excluded in the ranges.

[0029] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice of the present application, the preferred methods and materials are described herein. All patents, patent applications, publications, and descriptions mentioned herein are incorporated by reference to disclose and describe the methods and / or materials in connection with which the patents, patent applications, publications, and descriptions are cited.

[0030] Many modifications and variations of this application of the present application can be made without departing from its spirit or scope, which will be apparent to those skilled in the art. Other embodiments of the application will be apparent to those skilled in the art from consideration of the specification and practice of the application disclosed herein. The specification and examples given are exemplary only.

[0031] As used herein, the terms "comprise", "comprising", "include", "including", "have", "having" and the like are open-ended and do not exclude additional elements or steps.

[0032] The technical solutions of the present application are as follows:

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

[0034] Cuban No. 7 cigar tobacco leaves produced in Zhangjiajie, Hunan Province in 2023 were used as the fermentation objects for the examples and the comparative examples. Before fermentation, the fresh Cuban No. 7 tobacco leaves were conditioned as follows: first, the fresh Cuban No. 7 tobacco leaves were picked and conditioned in five stages of wilting period, yellowing period, browning period, color changing period and dry stem period; in the wilting period, the picked tobacco leaves were hung and conditioned at a temperature of 26-28℃ 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; in the yellowing period, the wilted tobacco leaves were hung and conditioned at a temperature of 28-30℃ and a humidity of 80%-85% for 5-7 days until the leaves turned yellow and soft, and the leaf tips began to turn brown; in the browning period, the yellowed tobacco leaves were hung and conditioned at a temperature of 30-32℃ and a humidity of 75%-80% for 5-7 days until the leaves turned brown and yellow alternately, and the leaf tips and edges gradually turned dry; in the color changing period, the browned tobacco leaves were hung and conditioned at a temperature of 32-35℃ and a humidity of 60%-70% for 7-8 days until the leaves turned red and brown, the leaf sides were dry, and the main veins were 7 / 10 dry; in the dry stem period, the colored tobacco leaves were hung and conditioned at a temperature of 35-40℃ and a humidity of 45%-60% for 5-6 days until the main veins of the leaves were dry. The conditioned tobacco leaves were obtained as the tobacco leaves to be fermented.

[0035] (II) Fermentation treatment of the cigar tobacco leaves

[0036] The cigar tobacco leaves were subjected to fermentation treatment under different conditions (alcohol concentration, fermentation time) using different fermentation media (osmanthus wine, plum wine, liquor).

[0037] (III) Test and analysis of the results

[0038] 1. Sensory quality evaluation

[0039] The tobacco leaves subjected to the fermentation treatment were rolled into cigar cigarettes with a length of 110 mm and a circumference of 47 mm by the same person, and two kinds of cigar cigarettes were compared and smoked by 6 sensory evaluation members with sensory evaluation qualification from the National Tobacco Cultivation Physiology and Biochemistry Research Base. The sensory quality of the cigarettes was evaluated in terms of aroma quality, aroma amount, offensive odor, irritation, aftertaste, sweet and smooth feeling, burning property and ash color according to the 9-point evaluation method of cigar raw materials of Hubei China Tobacco Industrial Co., Ltd. The higher the total score, the better the sensory quality of the tobacco leaves. The scoring details and the weight of the total score are shown in Table 1, and the total score calculation formula is as follows:

[0040]

[0041] In the formula, T is the sensory quality evaluation score; is the average score of a single index; and is the weight of a single index.

[0042] ​​Table 1 Cigar sensory quality evaluation method

[0043]

[0044] 2. Chemical composition:

[0045] The total sugar, alkaloid, reducing sugar, potassium and chlorine and other routine chemical composition indexes of the cigar tobacco sample are determined by using continuous flow analysis method.

[0046] 3. Neutral aroma substance content:

[0047] The aroma component composition of the cigar tobacco is determined by using GC-MS method, and the internal standard method is used for quantification.

[0048] The osmanthus aged wine used in the embodiment of the application is from Beijing Harvest Wine Co., Ltd., with batch number 6920407300029 and alcohol content of 15%.

[0049] Example 1

[0050] The modulated cigar tobacco is uniformly humidified with distilled water, and is placed in a constant temperature and humidity box (temperature 25℃, relative humidity 80%) for 24h, so that the moisture content is balanced to 22%-25%.

[0051] The osmanthus aged wine is diluted with distilled water to a volume fraction of 4%, 6% and 8% (volume fraction of the osmanthus aged wine in the fermentation broth), so as to prepare the osmanthus aged wine fermentation broth. The 4%, 6% and 8% osmanthus aged wine treatment groups are numbered as T1, T2 and T3 respectively, and the water treatment is used as a control (CK). The broth is sprayed on the balanced moisture cigar tobacco in equal amounts, so that the cigar tobacco is fully and uniformly humidified to a moisture content of (25±1)%, and then is placed in a constant temperature and humidity box for fermentation, with a fermentation time of 5d; the temperature of the constant temperature and humidity box is 40℃, and the relative humidity is 80%.

[0052] The fermented tobacco is partially rolled into single-material cigars with a length of 110mm and a circumference of 47mm for sensory evaluation; the other part is dried at 40℃, ground through a 60 mesh sieve, and then used for determination of routine chemical composition.

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

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

[0055]

[0056] Table 2 shows that the overall sensory quality of cigar tobacco leaves fermented with osmanthus-flavored aged wine in treatments T1-T3 was significantly improved compared to the control group. Adding osmanthus-flavored aged wine significantly improved the sensory quality of the cigars, resulting in better aroma, more abundant aroma, slightly reduced off-flavors, and improved sweetness, but had little impact on combustibility and ash color. Overall, the cigar tobacco leaves with added osmanthus-flavored aged wine exhibited improved smoke richness, a more complex aroma, and a smoother, more delicate smoke, with a more pronounced improvement in the initial stages of the smoke compared to the later stages. The woody and bean aromas were prominent during smoking, with added floral and fruity aromas compared to the control group. Comparing the three treatment concentrations, the overall scores of the T1-T3 treatment group and the control group differed by 3.78, 9.11, and 13.00 points, respectively. This indicates that 6% and 8% osmanthus-flavored aged wine had a significant effect on improving the sensory quality of the cigars, with similar scores. Furthermore, the T3 treatment group showed a more significant increase in aroma at the beginning of the cigarette compared to the control, but the difference between the two treatments was small at the end of the cigarette during smoking, indicating that adding 6% osmanthus-flavored aged wine was sufficient to achieve the desired effect. These results further demonstrate that adding osmanthus-flavored aged wine to ferment cigar tobacco has a good technical effect.

[0057] Table 3. Chemical composition of cigar tobacco leaves after treatment with osmanthus wine of different concentrations.

[0058]

[0059] Table 3 shows that after adding Osmanthus-flavored aged wine, the total sugar and reducing sugar content of cigar tobacco increased, the nicotine content decreased, the chlorine content changed little, and the potassium content increased. This indicates that adding Osmanthus-flavored aged wine increases the content of small-molecule sugars in cigar tobacco, and the acidic substances in the wine neutralize some of the alkaline substances in the tobacco, thus effectively enhancing the richness of the cigar tobacco. Furthermore, the addition of a reaction substrate during fermentation further promotes the Maillard reaction between nitrogenous compounds and sugars, thereby increasing the content of aromatic substances in the tobacco.

[0060] Example 2

[0061] The osmanthus-flavored aged wine used in this embodiment has a volume fraction of 6%, and the fermentation time is 5, 10, and 15 days; the remaining operation steps are the same as in Example 1. The sensory evaluation results and chemical composition 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 of cigar tobacco leaves after different fermentation times.

[0065]

[0066] The results of Table 4 show that under the same conditions, the overall sensory quality of cigar tobacco is most obvious in aroma enhancement and quality improvement after 5 days of fermentation, and the effect gradually decreases as the fermentation time is prolonged.

[0067] The results of Table 5 show that after adding osmanthus wine for different lengths of fermentation, the changes in the chemical composition of cigar tobacco mainly reflect in the total sugar and reducing sugar, and the sugar content of the treatment group is higher than that of the control group. The relative change value difference between the treatment group and the control group is small, and the economic cost will also increase accordingly as the fermentation time is prolonged. Therefore, 5 days of fermentation can achieve the treatment effect.

[0068] Example 3

[0069] A method for aroma enhancement and quality improvement of cigar tobacco by adding osmanthus aged wine, comprising the following steps:

[0070] The modulated cigar tobacco is evenly moistened with distilled water and placed in a constant temperature and humidity box (temperature 25℃, humidity 80%) for 24 hours to balance the moisture content to 22-25%.

[0071] Osmanthus aged wine is diluted with distilled water to a volume fraction of 6% to prepare an osmanthus aged wine fermentation liquor. The modulated cigar tobacco is evenly sprayed with the osmanthus aged wine liquor. After the cigar tobacco is fully and evenly moistened to a moisture content of (25±1)%, it is placed in a constant temperature and humidity box for fermentation, and the fermentation time is 5 days; the temperature of the constant temperature and humidity box is 40℃, and the humidity is 80%. The cigar tobacco is obtained after fermentation.

[0072] Comparative Example 1

[0073] The difference between this comparative example and Example 3 is only that the fermentation liquor is replaced with a plum wine fermentation liquor with a volume fraction of 6% (purchased from a supermarket, with an alcohol content of 15% VOL), and the dilution method is consistent with that of osmanthus aged wine. The cigar tobacco is obtained after fermentation.

[0074] Comparative Example 2

[0075] The difference between this comparative example and Example 3 is only that the fermentation liquor is replaced with a white wine fermentation liquor with a volume fraction of 6% (purchased from a supermarket, with an alcohol content of 38%, and the alcohol content is diluted to 15% in the laboratory with distilled water, and then prepared into a white wine fermentation liquor with a volume fraction of 6% according to the dilution method of Example 3). The cigar tobacco is obtained after fermentation.

[0076] Test Example 1

[0077] The cigar tobacco obtained in Example 3, Comparative Example 1 and Comparative Example 2 is dried in a 40℃ oven, ground and sieved through a 60 mesh screen. The neutral aroma substances of the tobacco powder are 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, in terms of neutral aroma components in the three types of fermented cigar leaves, the total amount of aroma substances in the cigar leaves fermented by the osmanthus liquor is the highest, and the aldehydes and alcohols related to cigar aroma are significantly increased. Among them, the contents of brown reaction products, phenylalanine degradation products, cedrane-like degradation products, and chlorophyll degradation products neophytadiene are significantly increased, indicating that the unpleasant odor (such as green odor) in the cigar leaves is reduced, and the aroma is more rich; the contents of floral substances such as β-damascenone and β-dihydrodamascenone are increased. In addition, the ionone, linalool, lauric acid and the like in Table 6 are present in trace amounts in the cigar smoke, but after adding the osmanthus liquor, the aroma substances are further integrated with the contents in the cigar leaves, and the aroma is naturally increased during smoking, indicating that the addition of the osmanthus liquor has doubled the quality and quantity of the taste and quality of the cigar leaves.

[0082] The above-described embodiments are only to describe the preferred modes of the present application, and do not limit the scope of the present application. Without departing from the design spirit of the present application, various modifications and improvements to the technical solutions of the present application made by those skilled in the art shall fall within the protection scope determined by the claims of the present application.

Claims

1. A method for enhancing the quality of cigar tobacco by adding osmanthus aged liquor, characterized in that, The method comprises the following steps: (1) diluting the osmanthus aged wine to a volume fraction of 4-8% to obtain a fermentation liquid; (2) performing moisture balance treatment on the modulated cigar tobacco leaves to obtain the cigar tobacco leaves to be fermented; (3) spraying the fermentation liquid on the cigar tobacco leaves to be fermented, and then fermenting the cigar tobacco leaves after moisture recovery, wherein the fermentation time is 4-6 days to obtain fermented cigar tobacco leaves; In step (2), the temperature during the moisture balance treatment is 20-25℃, and the relative humidity is 70%-85%; In step (2), the moisture content of the cigar tobacco leaves after the moisture balance treatment is 22%-25%; In step (3), the moisture content of the cigar tobacco leaves after the moisture recovery is 24%-26%; In step (3), the fermentation temperature is 35-42℃, and the relative humidity is 70%-85%.

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

3. The method of claim 1, wherein, In step (3), the fermentation time is 5 days.

4. The method of claim 1, wherein, In step (2), the method for modulating the cigar tobacco leaves comprises wilting period modulation, yellowing period modulation, browning period modulation, color changing period modulation and dry stem period modulation; The wilting period modulation is performed under the conditions of a temperature of 26-28℃ and a humidity of 85%-90% for 3-4 days; The yellowing period modulation is performed under the conditions of a temperature of 28-30℃ and a humidity of 80%-85% for 5-7 days; The browning period modulation is performed under the conditions of a temperature of 30-32℃ and a humidity of 75%-80% for 5-7 days; The color changing period modulation is performed under the conditions of a temperature of 32-35℃ and a humidity of 60%-70% for 7-8 days; The dry stem period modulation is performed under the conditions of a temperature of 35-40℃ and a humidity of 45%-60% for 5-6 days.

5. Use of the method according to any one of claims 1 to 4 for increasing the content of aroma components and the smoking quality of cigar tobacco, characterized in that, The aroma-forming component comprises neophytadiene.

6. Fermented cigar tobacco leaves prepared by the method according to any one of claims 1-4.

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