Industrialized fermentation method for directionally regulating and controlling quality of cigar tobacco leaves by adding functional microorganisms

Abstract

The invention discloses an industrialized fermentation method for directionally regulating and controlling the quality of cigar tobacco leaves by adding functional microorganisms. A fermentation process flow, a fermentation method, technical parameters and evaluation indexes for adding the functional microorganisms to tobacco leaves of a cigar coat, a cigar core and a cigar sleeve are constructed. The fermentation process comprises the following specific steps: insecticidal treatment, primary classification, humidification and moisture regaining, moisture balancing, functional microorganism bacterial liquid spraying, cigar coat boxing and constant-temperature and constant-humidity fermentation, cigar core tobacco leaf stacking fermentation, cigar sleeve tobacco leaf boxing or stacking fermentation, unstacking, sorting and grading and alcoholization. By adding the functional microorganism bacterial liquid, the quality of the cigar tobacco leaves can be directionally regulated and controlled, the fermentation period of the cigar tobacco leaves is shortened by 40-90 days, formation of typical flavor of the cigar tobacco leaves is promoted, the color of the tobacco leaves is more uniform, the maturity of the fermented tobacco leaves is improved, and the tissue structure of the tobacco leaves is improved. The sensory smoke panel quality such as aroma characteristics, smoke characteristics, aftertaste characteristics and combustion characteristics of the tobacco leaves is improved, and the overall quality of the tobacco leaves is improved.

Description

Technical Field

[0001] The invention relates to the technical field of tobacco fermentation, and in particular to a factory-based fermentation method for adding functional microorganisms to directionally regulate the quality of cigar tobacco leaves. Background Art

[0002] Tobacco leaf fermentation is the whole process and method of accelerating the aging process, shortening the aging time, improving the smoking quality and processing performance under human intervention, so as to meet the processing needs of the factory. Cigar tobacco leaf fermentation is a key link in the formation and manifestation of unique style characteristics. It has the characteristics of high technical requirements, multiple process flows, large labor force and long time cycle. It is mainly divided into two categories: natural fermentation and artificial fermentation. The natural fermentation cycle is long and the quality improvement effect is poor. At present, artificial fermentation such as stacking fermentation, box fermentation, pressure fermentation, steam fermentation and medium fermentation is mostly used in the world.

[0003] Cuba and the Dominican Republic are among the world's most famous cigar tobacco production areas. The fermentation of Cuban cigar tobacco requires 6 links, 12 processes, more than 50 steps, and the longest time is 18 months. From the beginning of fermentation to the finished tobacco leaves, it undergoes secondary fermentation. The primary fermentation is performed by the planting entity or farmer, and the primary fermentation is delivered to the cigar tobacco processing factory for secondary fermentation and alcoholization and maintenance. The Dominican wrapper and core tobacco leaves basically adopt the stacking fermentation method. During the fermentation process, the fermentation parameters and process flow of tobacco leaves of different types and parts are determined according to the empirical evaluation indicators such as sensory evaluation, tobacco leaf appearance quality and the smell emitted during the fermentation process. The entire fermentation cycle lasts 1-2 years. The domestic cigar tobacco fermentation process includes the process of lowering the pole, tying, humidification and rehydration, agricultural fermentation (stacking, turning, and unstacking), grading, industrial and commercial handover, humidification and rehydration, industrial fermentation (stacking, turning, and alcoholization), etc., and the fermentation lasts for half a year to 1 year. A comprehensive review of the fermentation technology of cigar tobacco leaves at home and abroad shows that the fermentation processes and procedures of each country have their own characteristics. The common characteristics are that the process is complex, the operation is cumbersome, the cycle is long, and the operation requires a lot of labor. Therefore, shortening the fermentation cycle, reducing the number of stacking times, and optimizing the fermentation process are key measures to solve the current high labor cost of cigar tobacco fermentation, high tobacco leaf crushing rate, and low cigar wrapper output rate (Zhang Guanghai, Yang Wanlong, Xia Huachang, et al. Common technical parameters and process control of cigar tobacco stacking fermentation [J]. Journal of Yunnan Agricultural University (Natural Science), 2024, 39 (5): 55-64.).

[0004] After successful fermentation, the appearance quality, physical and chemical composition and sensory quality of cigar tobacco leaves have been improved to varying degrees. The changes in appearance quality mainly include the color, gloss, oil content, tissue structure and maturity of the tobacco leaves. The color of the fermented tobacco leaves is darker and more uniform, the gelatin layer and resin are degraded, the tobacco leaves are brighter and more oily, soft to the touch, and the tissue structure is looser, with signs of granular structure on the surface. The chemical composition of the tobacco leaves has become more coordinated, the total sugar, reducing sugar, nicotine, starch, and pectin content have significantly decreased by 10-20%, the pH value, volatile acid, and volatile alkali have increased by 10-40%, the total TSNA has increased significantly by about 80%, and the total nitrogen has not changed significantly. Physical property indicators such as smoldering time and equilibrium moisture content have increased, the tensile value has decreased, the color index (L, a, b) has decreased, and the total color difference value (ΔE) has increased slightly. The changes in sensory quality are mainly in aroma characteristics, odor characteristics and quality characteristics. The types of aroma characteristics of fermented tobacco leaves increase, the protein and green odors are significantly reduced, and the aroma volume, richness, sophistication, cleanliness and aftertaste are improved (Li Yongping, Kong Guanghui, Zhang Guanghai. Cigar [M]. Science Press, 2024: 169-212).

[0005] Cigar tobacco leaf fermentation is a carbon-nitrogen coupled metabolism mediated by microorganisms. Microorganisms play an important role in the fermentation process. Carbohydrates in tobacco leaves are decomposed and consumed in large quantities, providing microorganisms with energy sources and carbon skeletons required for cell construction. Microorganisms use organic compounds in tobacco leaves as a matrix during growth and reproduction, and degrade nitrogen-containing macromolecular compounds into amino acids, alcohols, aldehydes and ketones, organic acids and other heterocyclic aroma substances or flavor precursors with typical flavors. Our previous studies have shown that Staphylococcus, Pseudomonas, Bacillus, Methylobacterium, Acinetobacter, Sphingomonas, etc. are the most metabolically active bacteria during fermentation, and the core fungi are Penicillium and Aspergillus (Zhang Q, Kong G, Zhao G, et al. Microbial and enzymatic changes in cigar tobacco leaves during air-curing and fermentation [J]. Applied Microbiology and Biotechnology, 2023, 1075789–5801.). Cigar tobacco fermentation is an open mixed fermentation system with a high degree of diversity and complexity of the microbial community. Although there are many reports on the changing trends of microorganisms and the identification of dominant bacterial genus composition during cigar tobacco fermentation, the fermentation process methods and technical systems for the targeted regulation of cigar tobacco fermentation process by adding functional microorganisms have not yet been constructed. Summary of the invention

[0006] The purpose of the present invention is to provide a factory-scale fermentation method for adding functional microorganisms to directionally regulate the quality of cigar tobacco leaves, so as to solve the problems raised in the above-mentioned background technology.

[0007] To achieve the above object, the present invention provides the following technical solution: a factory-scale fermentation method for adding functional microorganisms to regulate the quality of cigar tobacco leaves, comprising the following steps:

[0008] S1. Pest control: Aluminum phosphide tent fumigation and warehouse space spraying are used for prevention and control;

[0009] S2. Initial classification: Control the moisture content of tobacco leaves to 20-22%, sort the raw cigar tobacco leaves into raw wrapper tobacco, raw binder tobacco and raw filler tobacco according to the industrial and commercial handover grade standard for cigar tobacco leaves (YC / T 588-2021), and tie the sorted tobacco leaves into bundles of 20-30 leaves each, using cotton or hemp thread at 2cm to 3cm from the base of the tobacco bundle;

[0010] S3, humidification and rehumidification: hang the tobacco leaves directly on the mobile moisture balance rack, use ultrasonic atomization and rehumidification to control the moisture content of the tobacco leaves to 24-26%;

[0011] S4. Moisture balance: Under the condition of controllable temperature and humidity, the humidified tobacco leaves are hung on the balance rack and placed in the moisture balance room for 1h to 2h:

[0012] S5. Spraying functional microbial liquid: Use a sprayer to spray the tobacco leaves on the balance rack layer by layer to ensure that the functional microbial liquid is evenly attached to the surface, inside and tip of the tobacco stem;

[0013] S6, fermentation of cigar tobacco leaves: fermenting the tobacco leaves using a corresponding fermentation method according to the type of tobacco leaves sorted in S2, and sorting and grading the tobacco leaves after fermentation;

[0014] S7. Aging: After the tobacco leaves are sorted and graded, the moisture content is controlled at 20-22%, and they are packed and packaged according to grade. The packaged tobacco boxes are placed in an aging warehouse at room temperature and a relative humidity of 65-70% for aging.

[0015] Preferably, the quality requirements in S2 refer to the "Cigar Tobacco Industrial and Commercial Handover Grade Standard" (YCT588-2021), and tobacco leaves that are moldy, green-colored, and severely damaged are eliminated.

[0016] Preferably, the fermentation method of the wrapper raw tobacco is boxed constant temperature and humidity fermentation, the fermentation method of the core raw tobacco is stacking fermentation; the fermentation method of the cover raw tobacco is one or more of boxed constant temperature and humidity fermentation or stacking fermentation.

[0017] Preferably, the method for packing the original cigarette wrapper with constant temperature and humidity is as follows: S611, packing the original cigarette wrapper: spread kraft paper or cardboard on the bottom of the carton, in the first layer, the heads of the cigarette stems are against the two ends of the carton; in the second layer, the heads of the cigarette stems are placed on a paper strip about 10-12 cm wide, and at the same time cover the gap left when the first layer is placed; after the second layer, put another piece of paper on the heads of the cigarette stems, and then put the heads of the third layer of cigarette stems at the two ends of the cigarette box; repeat the above operation for the placement process of the remaining layers of cigarette stems to pack; place a plastic tube with a diameter of about 1-2 cm in every 5 boxes;

[0018] S612, Placement of tobacco boxes: Place the pallet boards longitudinally according to the layout of the fermentation room. The distance between cartons should be 10 cm. Each pile should be placed no higher than 5 boxes. The tobacco box in the middle of each pile of tobacco leaves should be the one for placing the thermometer and hygrometer. Leave an aisle for each row of tobacco boxes.

[0019] S613, Environmental control: The indoor temperature of the fermentation room should be stable at above 34°C; the indoor humidity should be stable at 80-85%;

[0020] S614, Fermentation temperature control and operation: The fermentation temperature of the original wrapper tobacco is controlled at 38-40℃; the center temperature of the tobacco box is regularly observed and recorded every day. If the temperature of the tobacco box exceeds the preset fermentation temperature, the entire batch of boxes containing tobacco leaves are moved out of the fermentation room for cooling. When the temperature of the tobacco box drops to 31-34℃, it is transferred back to the fermentation room for continued fermentation;

[0021] S615. Termination of fermentation: After 15-20 days of fermentation, when the color uniformity, maturity and tissue structure of the tobacco leaves meet the characteristics of high-quality wrapper tobacco leaves, and the green smell disappears, indicating that the tobacco leaves have completed fermentation, the tobacco boxes are moved out of the fermentation room and cooled to room temperature, and fermentation is terminated.

[0022] Preferably, the aging method of the original wrapper tobacco after constant temperature and humidity fermentation is: the tobacco leaves that have terminated fermentation are directly placed in the tobacco box in an aging warehouse at room temperature and a relative humidity of 65-70% for aging, and the tobacco leaves can be used in the formulation after aging for 2-5 months.

[0023] Preferably, the stacking fermentation method of the raw cigar filler tobacco is:

[0024] S621, Stacking fermentation: The tobacco leaves after sorting and bundling are piled for fermentation, with a length of 3-5m, a width of 1.3-1.5m, and a height not exceeding 1.8m. Tobacco leaves of the same variety and part are piled in one pile; three layers of hemp sheets are used as the bottom and the warehouse board. The principle of tobacco leaf stacking is to stack the surroundings first and then the center, layer by layer. For specific steps, refer to the Technical Regulations for Agricultural Stacking and Fermentation of Cigar Tobacco Leaves (DB / T 1303-2024);

[0025] S622, tobacco pile covering identification: After the tobacco leaves are piled, they are first covered with 3 layers of hemp sheets, and then covered with odorless canvas or polyethylene sealing cover. Each pile of tobacco leaves is equipped with an independent identity card information;

[0026] S623, temperature monitoring and stack turning: observe and record the fermentation temperature of the stack regularly every day. The fermentation temperature of the raw tobacco of the cigar core is controlled as follows: the temperature in the lower leaf stack does not exceed 38°C, the temperature in the middle leaf stack does not exceed 45°C, and the temperature in the upper leaf stack does not exceed 50°C. When reaching the set temperature value, the stack should be turned in time; when turning the stack, shake the inner tobacco leaves to ensure that the temperature is lowered, and stack again for fermentation in the manner of "turning up and down to the middle, turning the middle to up and down, turning the outside to the inside, and turning the inside to the outside";

[0027] S624. Destacking and grading: When the fermentation time of the tobacco stack reaches the requirement, the lower tobacco leaves are generally fermented for 15-20 days, and the middle and upper tobacco leaves are fermented for 30-45 days. When the temperature of the tobacco stack is stable below 32°C and does not rise, or the temperature in the center of the stack exceeds the indoor ambient temperature by about 5°C, and the moisture content of the tobacco leaves is below 20%, professional sensory evaluators will evaluate the quality of the tobacco leaves and determine whether to terminate the fermentation. The tobacco stacks are disassembled layer by layer from top to bottom, and the tobacco leaves that are stuck together due to stacking are shaken off. The disassembled tobacco leaves are classified and put into baskets, and sorted and graded in accordance with the "Cigar Tobacco Industrial and Commercial Handover Grade Standard" (YCT 588-2021).

[0028] Preferably, the alcoholization method of the raw tobacco after stacking and fermentation is:

[0029] The moisture content of the tobacco leaves that have been sorted and graded is controlled at 20-22%, and they are packed and packaged according to grade. The packaged tobacco boxes are placed in an aging warehouse at room temperature and a relative humidity of 65-70% for aging. The middle and upper leaves are aged for 2-3 years, and the lower leaves are aged for 1 year before being used to roll cigars.

[0030] Preferably, the moisture content of the tobacco leaves should be well controlled in S7 to ensure that the tobacco leaves are not broken, damp or moldy; the tobacco leaves are always kept soft to prevent over-drying due to low moisture content.

[0031] Compared with the prior art, the present invention has the following beneficial effects:

[0032] 1. The fermentation parameter thresholds of different types of tobacco leaves were proposed, and the fermentation process flow, method, technical parameters and evaluation indicators of adding functional microorganisms to wrapper and filler tobacco leaves were constructed;

[0033] 2. Adding functional microbial fermentation liquid to ferment cigar tobacco leaves can improve the quality stability and homogenization of fermented cigar tobacco leaves, and achieve seamless connection between agricultural production and industrial use of cigar tobacco leaves;

[0034] 3. Adding functional microorganisms to control the quality of cigar tobacco leaves in factory fermentation can make up for the technical shortcomings of microbial regulation of cigar tobacco leaf fermentation, ensure the supply quality and supply efficiency, improve processing and production benefits, and reduce labor and production costs in the fermentation and processing operation links;

[0035] 4. Adding functional microorganisms to regulate the quality of cigar tobacco leaves in factory fermentation can improve the appearance quality of cigar tobacco leaves after fermentation, especially maturity, uniformity and tissue structure, and can greatly shorten the fermentation cycle, which can be reduced by 40-90 days. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 This is a radar chart for odor evaluation of tobacco leaves treated with pure water and functional microbial fermentation. DETAILED DESCRIPTION

[0037] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0038] See also Figure 1 The present invention provides a technical solution: a factory-scale fermentation method for adding functional microorganisms to regulate the quality of cigar tobacco leaves:

[0039] Example 1 Fermentation method of adding functional microorganisms to wrapper tobacco leaves

[0040] (I) Insecticide

[0041] Two methods of prevention and control are adopted: aluminum phosphide curtain fumigation and warehouse space spraying. The phosphine gas released by the aluminum phosphide used in the curtain fumigation has strong penetrability and is more effective in killing pests inside tobacco leaf stacks and tobacco materials. Warehouse space pests are controlled by spraying. The combination of these two prevention and control methods can kill all pests in the fermentation warehouse.

[0042] (II) Sorting and bundling

[0043] The moisture content of tobacco leaves is controlled at about 20-22%. The empirical judgment method is that after squeezing the tobacco leaves with your hands and then releasing them, the tobacco leaves will slowly return to their original state. According to the industrial and commercial handover grade standard for cigar tobacco leaves (YC / T 588-2021), the original cigar wrapper tobacco, original cigar sleeve tobacco and original cigar core tobacco are sorted into original cigar wrapper tobacco, original cigar sleeve tobacco and original cigar core tobacco, and the moldy, green and damaged tobacco leaves are removed. The sorted tobacco leaves are tied into bundles of about 25 leaves per bundle with cotton or hemp thread at 2cm to 3cm from the base of the tobacco bundle.

[0044] (III) Humidification and rehumidification

[0045] During fermentation, the moisture content of tobacco leaves needs to be increased to meet the fermentation conditions of cigar tobacco leaves. Ultrasonic atomization and moisture regeneration are used, and the tobacco leaves are directly hung on a mobile moisture balance rack, and ultrasonic atomization and moisture regeneration are used to reduce the moisture content of the tobacco leaves to 24-26%.

[0046] (IV) Water balance

[0047] After the rehumidification, the tobacco leaves need to be balanced for a period of time to ensure that there are no water drops or water stains on the surface of the tobacco leaves, and the moisture content of the tobacco leaves inside the leaves is uniform. That is, under the condition of controllable temperature and humidity, the humidified and rehumidified tobacco leaves are hung on the balance rack and placed in the moisture balance room for 1h to 2h.

[0048] (V) Spraying functional microbial liquid

[0049] The functional bacteria fermentation liquid is diluted and mixed according to its appropriate concentration, and sprayed layer by layer onto the tobacco leaves on the balance frame using a sprayer to ensure that the functional microbial liquid is evenly attached to the surface, inside and tip of the tobacco stem.

[0050] (VI) Packing of raw cigar wrappers and fermentation at constant temperature and humidity

[0051] 1. Packing the cigarette wrappers. Place kraft paper or cardboard on the bottom of the carton. For the first layer, the heads of the cigarette stems are against the two ends of the carton. For the second layer, the heads of the cigarette stems are placed on a strip of paper about 10-12 cm wide to prevent the heads of the cigarette stems from damaging the lower layer of tobacco leaves and to cover the gaps left when placing the first layer. After the second layer, place another piece of paper on the heads of the cigarette stems, and then place the heads of the third layer of cigarette stems at both ends of the cigarette box. Repeat the placement process of the remaining layers of cigarette stems for packing. The cigarettes must not exceed the edge of the box, and there should be no bulges on the surface when sealing the box. The last layer is covered with kraft paper or cardboard. Use tape, cloth strips or hemp rope materials to seal the box. Place a plastic tube with a diameter of about 1-2 cm for every 5 boxes to facilitate the placement of a thermometer and hygrometer later.

[0052] 2. Placement of tobacco boxes. Place the pallet boards longitudinally according to the layout of the fermentation room. The cartons should be 10 cm apart. Each pile should be no higher than 5 boxes. Make sure that the tobacco box in the middle of each pile of tobacco leaves is the one with the thermometer and hygrometer. Leave an aisle in each row of tobacco boxes to observe and record the temperature and humidity changes in the center of the tobacco box.

[0053] 3. Environmental control: The indoor temperature of the fermentation room must be stable at above 34°C; the indoor humidity should be stable at 80-85%.

[0054] 4. Fermentation temperature control and operation. The fermentation temperature of raw tobacco wrappers must be controlled at 38-40°C. Observe and record the center temperature of the tobacco box regularly every day. If the temperature of the tobacco box exceeds the preset fermentation temperature, move the entire batch of boxes containing tobacco leaves out of the fermentation room for cooling. When the temperature of the tobacco box drops to 31-34°C, move it back to the fermentation room for continued fermentation.

[0055] 5. Terminate fermentation. After 15-20 days of fermentation, when the color uniformity, maturity, and tissue structure of the tobacco leaves meet the characteristics of high-quality wrapper tobacco leaves, and the green smell disappears, indicating that the tobacco leaves have completed fermentation, the tobacco boxes are moved out of the fermentation room and cooled to room temperature to terminate fermentation.

[0056] 6. Handling of abnormal situations. After 4-5 days in the fermentation room, the center temperature of the tobacco box has not exceeded the room temperature. The possible reasons are: the moisture content of the tobacco leaves is lower than 18% when they are packed, and ultrasonic atomization is required for humidification. The secondary humidification must ensure the uniformity of humidification. Uneven humidification can easily lead to water stains and mildew on the cigar wrappers. Second, the tobacco leaves are packed incorrectly or not placed tightly enough, and the tightness of the tobacco bundles should be increased. Third, the ambient temperature and humidity in the fermentation room cannot reach the set value, and heating and humidification equipment that meets the requirements should be equipped, and the sealing should be done well. Try to avoid unnecessary door opening during fermentation.

[0057] (VII) Wrapping and Maintenance

[0058] After the intense fermentation process stops, almost no heat is generated inside the tobacco leaves, and there is no obvious deviation between the temperature and humidity inside the tobacco leaves and the aging room. The tobacco leaves that have stopped fermentation are directly placed in the aging warehouse at room temperature and relative humidity of 65-70% for aging. The moisture content of the tobacco leaves must be well controlled throughout the process to ensure that the tobacco leaves are not broken, damp, or moldy; the tobacco leaves always remain soft to prevent irreversible deterioration of their quality due to excessive drying due to low moisture content. The tobacco leaves can be used in the formula after aging for 2-5 months.

[0059] Embodiment 2 Fermentation method of adding functional microorganisms to tobacco leaves

[0060] (I) Insecticide

[0061] Two methods of prevention and control are adopted: aluminum phosphide curtain fumigation and warehouse space spraying. The phosphine gas released by the aluminum phosphide used in the curtain fumigation has strong penetrability and is more effective in killing pests inside tobacco leaf stacks and tobacco materials. Warehouse space pests are controlled by spraying. The combination of these two prevention and control methods can kill all pests in the fermentation warehouse.

[0062] (II) Sorting and bundling

[0063] Control the moisture content of tobacco leaves to about 20-22%. The empirical judgment method is to squeeze the tobacco leaves with your hands and then release them, and the tobacco leaves will slowly return to their original state. Sort the cigar tobacco leaves into the core tobacco leaves according to the quality requirements, and then divide them into the upper, middle and lower parts according to the location of the tobacco leaves. For specific quality requirements, refer to the "Cigar Tobacco Industrial and Commercial Handover Grade Standard" (YCT 588-2021). Remove the moldy, green and damaged tobacco leaves. Tie the sorted tobacco leaves into a bundle of about 25 leaves per bundle with cotton or hemp thread at 2cm to 3cm from the base of the tobacco bundle.

[0064] (III) Humidification and rehumidification

[0065] During fermentation, the moisture content of the tobacco leaves needs to be increased to meet the fermentation conditions of cigar tobacco leaves. Ultrasonic atomization and moisture rehydration are used, and the tobacco leaves are directly hung on a mobile moisture balance rack. Ultrasonic atomization and moisture rehydration of the tobacco leaves are used. The moisture content of the lower leaves is 22-24%, the moisture content of the middle leaves is 24-28%, and the moisture content of the upper leaves is 28-32%.

[0066] (IV) Water balance

[0067] After the rehumidification, the tobacco leaves need to be balanced for a period of time to ensure that there are no water drops or water stains on the surface of the tobacco leaves, and the moisture content of the tobacco leaves inside the leaves is uniform. That is, under the condition of controllable temperature and humidity, the humidified and rehumidified tobacco leaves are hung on the balance rack and placed in the moisture balance room for 1h to 2h.

[0068] (V) Spraying functional microbial liquid

[0069] The functional bacteria fermentation liquid is diluted and mixed according to its appropriate concentration, and sprayed layer by layer onto the tobacco leaves on the balance frame using a sprayer to ensure that the functional microbial liquid is evenly attached to the surface, inside and tip of the tobacco stem.

[0070] (VI) Fermentation of raw tobacco in piles

[0071] 1. Stacking and fermentation. Stack the sorted and bundled tobacco leaves in a pile (length 3-5m, width 1.3-1.5m, height not exceeding 1.8m) for fermentation. Leaves of the same variety and part are piled in one pile. Use 3 layers of hemp sheets as the bottom and the warehouse board. The principle of stacking tobacco leaves is to stack them around first, then in the center, layer by layer. For specific steps, refer to the Technical Regulations for Agricultural Stacking and Fermentation of Cigar Tobacco Leaves (DB / T1303-2024).

[0072] 2. Covering and marking of tobacco stacks. After the tobacco leaves are piled, they are first covered with 3 layers of hemp sheets, and then covered with odorless canvas or a sealed cover made of polyethylene. Each stack of tobacco leaves is equipped with an independent identity card, indicating the number, origin, variety, type, part, year, planting method, stacking time and other information.

[0073] 3. Temperature monitoring and stack turning. Observe and record the fermentation temperature of the tobacco stack regularly every day. The fermentation temperature of the original tobacco core (the temperature in the center of the tobacco stack) is controlled as follows: the temperature in the lower leaf stack does not exceed 38°C, the temperature in the middle leaf stack does not exceed 45°C, and the temperature in the upper leaf stack does not exceed 50°C. When the set temperature value is reached, the stack must be turned in time. When turning the pile, shake out the inner tobacco leaves to ensure that the temperature is lowered, and stack them again for fermentation in the manner of "turning up and down in the middle, turning the middle up and down, turning the outside in, and turning the inside out". During the fermentation period, observe whether the surface and inner layers of the tobacco stack are moldy every day. If mold occurs, turn the stack immediately to control moisture, and remove the moldy tobacco leaves before stacking again for fermentation.

[0074] 4. Destacking and grading. When the fermentation time of the tobacco stack reaches the requirement, the lower tobacco leaves are generally fermented for 15-20 days, and the middle and upper tobacco leaves are fermented for 30-45 days. When the temperature of the tobacco stack is stable below 32°C and does not rise, or when the temperature in the center of the stack exceeds the indoor ambient temperature by about 5°C, and the moisture content of the tobacco leaves is below 20%, professional sensory evaluators will evaluate the quality of the tobacco leaves and determine whether to terminate the fermentation. Dismantle the tobacco stack layer by layer from top to bottom, shake off the tobacco leaves that are stuck together due to stacking, classify the dismantled tobacco leaves into baskets, and sort and grade them according to the "Cigar Tobacco Industrial and Commercial Handover Grade Standard" (YCT 588-2021).

[0075] (VII) Agitation and maintenance of the eggplant core

[0076] After the tobacco leaves are sorted and graded, the moisture content is controlled at 20-22%, and they are packed and packaged according to grade. The packaged tobacco boxes are placed in an aging warehouse at room temperature and a relative humidity of 65-70% for aging. The moisture content of the tobacco leaves must be well controlled throughout the entire process to ensure that the tobacco leaves are not broken, damp, or moldy, and that the tobacco leaves always remain soft to prevent irreversible deterioration of their quality due to excessive drying due to low moisture content. The middle and upper leaves are aged for 2-3 years, and the lower leaves are aged for 1 year before they can be used to roll cigars.

[0077] Example 3 Fermentation method of tobacco leaf with added functional microorganisms

[0078] (I) Insecticide

[0079] Two methods of prevention and control are adopted: aluminum phosphide curtain fumigation and warehouse space spraying. The phosphine gas released by the aluminum phosphide used in the curtain fumigation has strong penetrability and is more effective in killing pests inside tobacco leaf stacks and tobacco materials. Warehouse space pests are controlled by spraying. The combination of these two prevention and control methods can kill all pests in the fermentation warehouse.

[0080] (II) Sorting and bundling

[0081] Control the moisture content of tobacco leaves to about 20-22%. The empirical judgment method is to squeeze the tobacco leaves with your hands and then release them, and the tobacco leaves will slowly return to their original state. Sorting cigar tobacco leaves into wrappers, wrappers and core tobacco leaves according to quality requirements. For specific quality requirements, refer to the "Cigar Tobacco Industrial and Commercial Handover Grade Standard" (YCT 588-2021). Remove moldy, green and damaged tobacco leaves. Tie the sorted tobacco leaves into bundles of about 25 leaves per bundle with cotton or hemp thread at 2cm to 3cm from the base of the tobacco bundle.

[0082] (III) Humidification and rehumidification

[0083] During fermentation, the moisture content of tobacco leaves needs to be increased to meet the fermentation conditions of cigar tobacco leaves. Ultrasonic atomization and moisture regeneration are used, and the tobacco leaves are directly hung on a mobile moisture balance rack, and ultrasonic atomization and moisture regeneration are used to reduce the moisture content of the tobacco leaves to 26-28%.

[0084] (IV) Water balance

[0085] After the rehumidification, the tobacco leaves need to be balanced for a period of time to ensure that there are no water drops or water stains on the surface of the tobacco leaves, and the moisture content of the tobacco leaves inside the leaves is uniform. That is, under the condition of controllable temperature and humidity, the humidified and rehumidified tobacco leaves are hung on the balance rack and placed in the moisture balance room for 1h to 2h.

[0086] (V) Spraying functional microbial liquid

[0087] The functional bacteria fermentation liquid is diluted and mixed according to its appropriate concentration, and sprayed layer by layer onto the tobacco leaves on the balance frame using a sprayer to ensure that the functional microbial liquid is evenly attached to the surface, inside and tip of the tobacco stem.

[0088] (VI) Constant temperature and humidity fermentation or stacking fermentation of raw tobacco in boxes

[0089] 1. Packing tobacco leaves for constant temperature and humidity fermentation

[0090] (1) Packing of cigarette sets. Place kraft paper or cardboard on the bottom of the carton. In the first layer, the heads of the cigarette holders are against the two ends of the carton. In the second layer, the heads of the cigarette holders are placed on a strip of paper about 10-12 cm wide to prevent the heads of the cigarette holders from damaging the lower layer of tobacco leaves and to cover the gaps left when placing the first layer. After the second layer, place another piece of paper on the heads of the cigarette holders, and then place the heads of the third layer of cigarette holders at both ends of the cigarette box. Repeat the above process for the remaining layers of cigarette holders to pack them. The cigarettes must not exceed the edge of the box, and there should be no bulges on the surface when sealing the box. The last layer is covered with kraft paper or cardboard. Use tape, cloth strips or hemp rope materials to seal the box. Place a plastic tube with a diameter of about 1-2 cm for every 5 boxes to facilitate the placement of a thermometer and hygrometer later.

[0091] (2) Placement of tobacco boxes. Place the pallet boards vertically according to the layout of the fermentation room. The distance between cartons should be 10 cm. Each pile should be no higher than 5 cartons. Make sure that the tobacco box in the middle of each pile of tobacco leaves is the one where the thermometer and hygrometer are placed. Leave an aisle in each row of tobacco boxes to observe and record the temperature and humidity changes in the center of the tobacco box.

[0092] (3) Environmental control. The indoor temperature of the fermentation room must be stable at above 34°C; the indoor humidity should be stable at 80-85%.

[0093] (4) Fermentation temperature control and operation. The fermentation temperature control requirement is 38-40°C. Observe and record the center temperature of the tobacco box regularly every day. If the temperature of the tobacco box exceeds the preset fermentation temperature, the entire batch of boxes containing tobacco leaves will be moved out of the fermentation room for cooling. When the temperature of the tobacco box drops to 31-34°C, it will be transferred back to the fermentation room for continued fermentation.

[0094] (5) Termination of fermentation. After 30-40 days of fermentation, when the color uniformity, maturity, and tissue structure of the tobacco leaves meet the characteristics of high-quality wrapper tobacco leaves, and the green smell disappears, indicating that the tobacco leaves have completed fermentation, the tobacco boxes are moved out of the fermentation room and cooled to room temperature, and fermentation is terminated.

[0095] 2. Stacking and fermentation of tobacco leaves

[0096] (1) Stacking and fermentation. The tobacco leaves after sorting and bundling are piled and fermented in a pile (length 3-5m, width 1.3-1.5m, height not exceeding 1.8m), and the tobacco leaves of the same variety and the same part are piled in one pile. Three layers of hemp sheets are used as the bottom and the warehouse board. The principle of stacking tobacco leaves is to stack the surroundings first, then the center, and stack them layer by layer. For specific steps, refer to the "Technical Regulations for Agricultural Stacking and Fermentation of Cigar Tobacco Leaves" (DB / T1303-2024).

[0097] (2) Tobacco stack covering identification. After the tobacco leaves are stacked, they are first covered with 3 layers of hemp sheets, and then covered with odorless canvas or polyethylene sealing covers. Each stack of tobacco leaves is equipped with an independent identity card, indicating the number, origin, variety, type, part, year, planting method, stacking time and other information.

[0098] (3) Temperature monitoring and stack turning. Observe and record the fermentation temperature of the tobacco stack regularly every day. The fermentation temperature of the original tobacco in the wrapper (the temperature at the center of the tobacco stack) is controlled to not exceed 45°C. When the set temperature value is reached, the stack should be turned in time. When turning the stack, shake out the inner tobacco leaves to ensure that the temperature is lowered. Stack the stack for fermentation in the manner of "turning up and down in the middle, turning the middle up and down, turning the outside in, and turning the inside out". During the fermentation period, observe whether the surface and inner layers of the tobacco stack are moldy every day. If mold occurs, turn the stack immediately to control moisture, and remove the moldy tobacco leaves before stacking for fermentation again.

[0099] (4) Destacking. When the fermentation time of the tobacco stack reaches the required level, after 30-40 days of fermentation, the temperature of the tobacco stack is stable below 32°C and does not rise, or the temperature at the center of the stack exceeds the indoor ambient temperature by about 5°C, and the moisture content of the tobacco leaves is below 20%, professional sensory evaluation personnel will evaluate the quality of the tobacco leaves and determine whether to terminate the fermentation.

[0100] (VII) Agitation and maintenance of the binder

[0101] The tobacco leaves that have stopped fermentation are directly placed in an aging warehouse at room temperature and a relative humidity of 65-70% for aging. The moisture content of the tobacco leaves must be well controlled throughout the entire process to ensure that the tobacco leaves are not broken, damp, or moldy; the tobacco leaves always remain soft to prevent irreversible deterioration of their quality due to excessive drying due to low moisture content. The tobacco leaves can be used in the formula after 6-12 months of aging.

[0102] Example 4 Effect of adding functional bacteria (24-3-4) on the sensory quality and olfactory flavor of wrapper tobacco leaves

[0103] 1. Test materials and instruments

[0104] Select about 120kg of the sorted cigar wrapper and divide it into two parts. Functional bacterial fermentation liquid (24XJ-3-4) fermentation liquid (viable bacteria count is 109 CFU / mL), distilled water, ziplock bag, temperature and humidity monitor, constant temperature and humidity fermentation room.

[0105] 2. Experimental treatment

[0106] The experiment set up two treatments, namely, the tobacco leaves were humidified with distilled water to 28-30% moisture and then fermented at a constant temperature and humidity (temperature 38°C / relative humidity 85%) (Wat). The microbial inoculant was diluted 50 times with distilled water, humidified and humidified to 28-30% moisture and then fermented at a constant temperature and humidity (temperature 38°C / relative humidity 85%) (Mic-50).

[0107] 3. Experimental processing steps

[0108] (1) After the tobacco leaves are hung on the rack, ultrasonic atomization humidification method is used to moisten the tobacco leaves for 30 minutes.

[0109] (2) After removing the tobacco leaves from the ultrasonic atomization room, place them in a moisture balance room for 1 to 2 hours.

[0110] (3) After diluting the functional bacterial solution 50 times, use a sprayer to spray it layer by layer onto the tobacco leaves on the balance frame to ensure that the functional microbial bacterial solution is evenly attached to the surface, inside, and tip of the tobacco stem.

[0111] (4) After spraying the functional microorganisms, place the tobacco leaves in a moisture balance basket and let them stand for 30 minutes.

[0112] (5) Pack the tobacco leaves into cartons (length × width × height = 960 mm × 650 mm × 550 mm) and pack them slightly tight. Place a temperature and humidity probe in each tobacco box and connect it to an external temperature and humidity recorder.

[0113] (6) The assembled smoke box is placed in a constant temperature and humidity fermentation room for fermentation, with the temperature set at 38°C and the humidity set at 85%.

[0114] (7) After 16 days of fermentation, the two treated tobacco leaves were removed from the constant temperature and humidity fermentation room, placed in cartons and aged indoors for 30 days before sampling and analysis.

[0115] (8) Evaluation of the appearance quality, odor sensory quality and smoking sensory quality of cigar tobacco leaves. Appearance quality evaluation: A 10-point scoring rule is used to assign values ​​and scores to 8 indicators such as maturity, oil content, identity, integrity, uniformity, gloss, vein phase and tissue structure of each processed 30 tobacco leaves. The 8 indicators are divided into 3 grades, the first grade (8-10 points), the second grade (5-7 points) and the third grade (1-4 points). A 6-person professional grader team is formed to evaluate the appearance quality of each tobacco leaf and calculate the average value. The odor sensory evaluation method is as follows: 7 professionals engaged in fermentation work form an odor evaluation team and use a 10-point system to score the odor emitted by the tobacco piles at 4 fermentation periods. The scoring rules are: very obvious (8-10 points), obvious (5-7 points), slightly (1-4 points) and no (0 points). Sensory quality evaluation. The evaluation panel, composed of four cigar sensory evaluation experts, used the "Domestic Cigar Tobacco Sensory Quality and Style Evaluation Table" proposed by the Cigar Technology Innovation Center of the Tobacco Industry to score the style characteristics (significant, relatively significant, medium, relatively weak and weak), concentration (strong, relatively strong, medium, relatively light and light), 19 aroma characteristics (5-point system, scoring unit is 1 point) and 8 impurities (5-point system, scoring unit is 1 point) and quality characteristics (9-point system, scoring unit is 0.5 point), including aroma, smoke, aftertaste and burning characteristics of the samples with different humidification treatments.

[0116] 4. Test results

[0117] The appearance quality of tobacco leaves after fermentation with pure water and functional microbial solution (24-3-4) was analyzed. The results showed that fermentation with microbial solution can significantly improve the maturity, uniformity and leaf structure score of tobacco leaves, while other indicators such as oil content, identity and integrity have no significant effect (Table 1). The results show that adding microbial solution (24-3-4) can improve the appearance quality of fermented cigar tobacco leaves, especially maturity, uniformity and tissue structure.

[0118] Table 1 Effects of pure water and added functional microorganism fermentation treatment on the appearance quality of cigar tobacco leaves

[0119]

[0120] The main odors of tobacco leaves fermented with pure water are hay, green and moldy, while the caramel, honey sweet, mellow sweet, sour, fruity, floral and ammonia flavors of cigar tobacco leaves fermented with microbial liquid are significantly enhanced ( Figure 1 ), these flavors are the main odors of mature fermented tobacco leaves, and generally appear in the late fermentation period (60-90 days) when pile fermentation is used. The results show that adding microbial liquid (24-3-4) can accelerate the metabolic transformation of cigar tobacco leaves and promote the formation of typical flavors of cigar tobacco leaves. Compared with traditional pile fermentation, it can greatly shorten the fermentation period by at least 40 days.

[0121] The sensory quality evaluation indexes of tobacco leaves after fermentation with pure water and adding microbial fermentation liquid (24-3-4) were analyzed, including style, aroma characteristics, concentration and impurities. The results showed that the style of the pure water fermentation treatment was evaluated as medium, while the style of the functional microbial fermentation treatment was relatively significant-significant; the concentration evaluation was medium; the aroma characteristics of the pure water fermentation were sweet, resin, roasted and hay, and the aroma characteristics of the functional microbial fermentation treatment were nut, coffee, sweet and honey, which were all elegant aromas in cigars; the tobacco leaves fermented with pure water showed four impurities, protein, green impurities, burnt and woody, and the scores were all greater than 2 points; while the functional microbial fermentation treatment had only two impurities, protein and green impurities, with a score of 1 point; (Table 7).

[0122] Based on the above-mentioned sensory quality evaluation indicators such as style, concentration, aroma characteristics and odor, it can be clearly seen that adding functional microorganisms to ferment cigar tobacco leaves is beneficial to improving the style characteristics of cigar tobacco leaves, highlighting the aroma characteristics of mid-to-high-end cigars such as nutty aroma, coffee aroma and honey sweetness; eliminating undesirable aromas such as protein aroma and green odor, so that the fermented tobacco leaves present more mature smoke characteristics.

[0123] Table 2 Differences in style, concentration, aroma characteristics and impurities of tobacco leaves after fermentation with pure water and added functional microorganisms

[0124]

[0125] The sensory quality evaluation indexes of the quality characteristics of tobacco leaves after fermentation with pure water and adding functional microorganisms were analyzed. The total sensory evaluation scores of tobacco leaves fermented with functional microorganisms were higher than those of the pure water fermentation treatment, and the aroma volume, richness, maturity, fineness, cleanliness, aftertaste and burning score of tobacco leaves fermented with functional microorganisms were higher than those of the pure water fermentation treatment (Table 3). Based on the above sensory quality evaluation indexes, it can be clearly seen that adding functional microorganisms to ferment cigar tobacco leaves is beneficial to the aroma characteristics, smoke characteristics, aftertaste characteristics and burning characteristics of tobacco leaves.

[0126] Table 3 Differences in sensory quality characteristics of tobacco leaves after fermentation with pure water and added functional microorganisms

[0127]

[0128] The sensory quality evaluation indexes of the quality characteristics of tobacco leaves after fermentation with pure water and adding functional microorganisms were analyzed. The total sensory evaluation scores of tobacco leaves fermented with functional microorganisms were higher than those of the pure water fermentation treatment, and the aroma volume, richness, maturity, fineness, cleanliness, aftertaste and burning score of tobacco leaves fermented with functional microorganisms were higher than those of the pure water fermentation treatment (Table 3). Based on the above sensory quality evaluation indexes, it can be clearly seen that adding functional microorganisms to ferment cigar tobacco leaves is beneficial to the aroma characteristics, smoke characteristics, aftertaste characteristics and burning characteristics of tobacco leaves.

[0129] Example 5 Comparative analysis of labor use in adding functional microorganisms and conventional stacking fermentation operations

[0130] By comparing the number of laborers in each operation link of conventional stacking and adding functional microbial fermentation to process tobacco leaves. The conventional stacking fermentation process uses a large amount of labor in the stacking and turning process, and there are repeated operations in the sorting and grading process; while adding functional microbial fermentation simplifies the fermentation process, especially the boxing fermentation, avoiding redundant operation processes; furthermore, adding functional microbial fermentation process to stack and ferment the core and wrapper tobacco leaves, the number of operations in the stacking and turning process is significantly reduced. The total number of laborers required to process 1 ton of tobacco leaves using the conventional stacking fermentation process is 131.26, while the average number of laborers required using the added functional microbial fermentation process is only 49.37 (Table 4), reducing the number of laborers by 81.89, greatly reducing the labor cost of tobacco leaf fermentation processing and improving the efficiency of cigar tobacco leaf fermentation processing.

[0131] Table 4 Comparative analysis of labor used in tobacco leaf processing by conventional stacking and adding functional microorganism fermentation

[0132]

[0133]

[0134] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A factory-scale fermentation method for adding functional microorganisms to regulate the quality of cigar tobacco leaves, characterized in that: The following steps are involved: S1. Pest control: Aluminum phosphide tent fumigation and warehouse space spraying are used for prevention and control; S2. Initial classification: Control the moisture content of tobacco leaves to 20-22%, sort the raw cigar tobacco leaves into raw wrapper tobacco, raw binder tobacco and raw filler tobacco according to the industrial and commercial handover grade standard for cigar tobacco leaves (YC / T 588-2021), and tie the sorted tobacco leaves into bundles of 20-30 leaves each, using cotton or hemp thread at 2cm to 3cm from the base of the tobacco bundle; S3, humidification and rehumidification: hang the tobacco leaves directly on the mobile moisture balance rack, use ultrasonic atomization and rehumidification to control the moisture content of the tobacco leaves to 24-26%; S4. Moisture balance: Under the condition of controllable temperature and humidity, the humidified tobacco leaves are hung on the balance rack and placed in the moisture balance room for 1h to 2h: S5. Spraying functional microbial liquid: Use a sprayer to spray the tobacco leaves on the balance rack layer by layer to ensure that the functional microbial liquid is evenly attached to the surface, inside and tip of the tobacco stem; S6, fermentation of cigar tobacco leaves: fermenting the tobacco leaves using a corresponding fermentation method according to the type sorted in S2, and sorting and grading them after the fermentation is completed; S7. Aging: After the tobacco leaves are sorted and graded, the moisture content is controlled at 20-22%, and they are packed and packaged according to grade. The packaged tobacco boxes are placed in an aging warehouse at room temperature and a relative humidity of 65-70% for aging.

2. The industrial fermentation method for adding functional microorganisms to control the quality of cigar tobacco leaves according to claim 1, characterized in that: The quality requirements in S2 refer to the "Cigar Tobacco Industrial and Commercial Handover Grade Standards" (YCT588-2021), and tobacco leaves that are moldy, green-colored, and severely damaged are eliminated.

3. The industrial fermentation method for regulating the quality of cigar tobacco leaves by adding functional microorganisms according to claim 1, characterized in that: The fermentation method of the original cigar wrapper tobacco is boxed constant temperature and humidity fermentation, the fermentation method of the original cigar filler tobacco is stacking fermentation; the fermentation method of the original cigar cover tobacco is one or more of boxed constant temperature and humidity fermentation or stacking fermentation.

4. The industrial fermentation method for adding functional microorganisms to control the quality of cigar tobacco leaves according to claim 3, characterized in that: The constant temperature and humidity fermentation method for packing the original cigar wrapper tobacco is as follows: S611. Packing the wrappers: Place kraft paper or cardboard on the bottom of the carton. For the first layer, place the heads of the cigarette stems against the two ends of the carton. For the second layer, place the heads of the cigarette stems on a strip of paper about 10-12 cm wide, covering the gap left when placing the first layer. After the second layer, place another piece of paper on the heads of the cigarette stems, and then place the heads of the third layer of cigarette stems at both ends of the cigarette box. Repeat the process of placing the remaining layers of cigarette stems to pack them. Place a plastic tube with a diameter of about 1-2 cm for every 5 boxes. S612, Placement of tobacco boxes: Place the pallet boards longitudinally according to the layout of the fermentation room. The distance between cartons should be 10 cm. Each pile should be placed no higher than 5 boxes. The tobacco box in the middle of each pile of tobacco leaves should be the one for placing the thermometer and hygrometer. Leave an aisle for each row of tobacco boxes. S613, Environmental control: The indoor temperature of the fermentation room should be stable at above 34°C; the indoor humidity should be stable at 80-85%; S614, Fermentation temperature control and operation: The fermentation temperature of the original wrapper tobacco is controlled at 38-40℃; the center temperature of the tobacco box is regularly observed and recorded every day. If the temperature of the tobacco box exceeds the preset fermentation temperature, the entire batch of boxes containing tobacco leaves are moved out of the fermentation room for cooling. When the temperature of the tobacco box drops to 31-34℃, it is transferred back to the fermentation room for continued fermentation; S615. Termination of fermentation: After 15-20 days of fermentation, when the color uniformity, maturity and tissue structure of the tobacco leaves meet the characteristics of high-quality wrapper tobacco leaves, and the green smell disappears, indicating that the tobacco leaves have completed fermentation, the tobacco boxes are moved out of the fermentation room and cooled to room temperature, and fermentation is terminated.

5. The industrial fermentation method for adding functional microorganisms to control the quality of cigar tobacco leaves according to claim 4, characterized in that: The alcoholization method of the original tobacco wrapper after constant temperature and humidity fermentation is as follows: the tobacco leaves whose fermentation has been terminated are directly placed in an alcoholization warehouse at room temperature and a relative humidity of 65-70% for alcoholization, and the tobacco leaves can be used in formulation after alcoholization for 2-5 months.

6. The industrial fermentation method for adding functional microorganisms to control the quality of cigar tobacco leaves according to claim 3, characterized in that: The method for stacking and fermenting the raw tobacco of the cigar core is as follows: S621. Stacking fermentation: The tobacco leaves after sorting and bundling are piled for fermentation. The length is 3-5m, the width is 1.3-1.5m, and the height does not exceed 1.8m. Tobacco leaves of the same variety and the same part are piled in one pile. Three layers of hemp sheets are used as the bottom and the warehouse board. The principle of stacking tobacco leaves is to stack the surroundings first and then the center, layer by layer. For specific steps, refer to the Technical Regulations for Agricultural Stacking and Fermentation of Cigar Tobacco Leaves (DB / T1303-2024); S622, tobacco pile covering identification: After the tobacco leaves are piled, they are first covered with 3 layers of hemp sheets, and then covered with odorless canvas or polyethylene sealing cover. Each pile of tobacco leaves is equipped with an independent identity card information; S623, temperature monitoring and stack turning: observe and record the fermentation temperature of the stack regularly every day. The fermentation temperature of the raw tobacco of the cigar core is controlled as follows: the temperature in the lower leaf stack does not exceed 38℃, the temperature in the middle leaf stack does not exceed 45℃, and the temperature in the upper leaf stack does not exceed 50℃. When reaching the set temperature value, the stack should be turned in time; when turning the stack, shake the inner tobacco leaves to ensure that the temperature is lowered, and stack again for fermentation in the manner of "turning up and down to the middle, turning the middle to up and down, turning the outside to the inside, and turning the inside to the outside"; S624. Destacking and grading: When the fermentation time of the tobacco stack reaches the requirement, the lower tobacco leaves are generally fermented for 15-20 days, and the middle and upper tobacco leaves are fermented for 30-45 days. When the temperature of the tobacco stack is stable below 32°C and does not rise, or the temperature in the center of the stack exceeds the indoor ambient temperature by about 5°C, and the moisture content of the tobacco leaves is below 20%, professional sensory evaluators will evaluate the quality of the tobacco leaves and determine whether to terminate the fermentation. The tobacco stacks are disassembled layer by layer from top to bottom, and the tobacco leaves that are stuck together due to stacking are shaken off. The disassembled tobacco leaves are classified and put into baskets, and sorted and graded in accordance with the "Cigar Tobacco Industrial and Commercial Handover Grade Standard" (YCT 588-2021).

7. The industrial fermentation method for adding functional microorganisms to control the quality of cigar tobacco leaves according to claim 6, characterized in that: The alcoholization method of the raw tobacco after stacking and fermentation of the cigar core is as follows: The moisture content of the tobacco leaves that have been sorted and graded is controlled at 20-22%, and they are packed and packaged according to grade. The packaged tobacco boxes are placed in an aging warehouse at room temperature and a relative humidity of 65-70% for aging. The middle and upper leaves are aged for 2-3 years, and the lower leaves are aged for 1 year before being used to roll cigars.

8. The industrial fermentation method for adding functional microorganisms to control the quality of cigar tobacco leaves according to claim 1, characterized in that: In the above-mentioned S7, the moisture content of the tobacco leaves must be well controlled to ensure that the tobacco leaves are not broken, damp or moldy; the tobacco leaves always remain soft to prevent them from being over-dried due to low moisture content.

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