Method for fermenting cigar tobacco leaves, cigar tobacco leaves and tobacco product

Abstract

The invention relates to a method for fermenting cigar tobacco leaves, the cigar tobacco leaves and a tobacco product, the method for fermenting the cigar tobacco leaves comprises the steps that fermentation liquor is sprayed on the cigar tobacco leaves for fermentation treatment, the fermentation liquor comprises whisky and essence, and the mass ratio of the whisky to the essence is 1: (0.1-0.2); the fragrance intensity value of the essence is 4-9, the fragrance value is 4-9, and the fragrance retention value is 3-9. According to the method, the content of the Amadori compound in the tobacco leaves can be increased, the chemical components of the prepared cigar tobacco leaves are more coordinated, the fragrance of the tobacco leaves is enriched, and the sensory quality of the tobacco leaves is obviously improved.

Description

Technical Field

[0001] The present invention relates to the technical field of cigar tobacco leaf processing, and particularly to a method for fermenting cigar tobacco leaves, cigar tobacco leaves and tobacco products. Background Art

[0002] Cigar tobacco leaf fermentation is a process in which organic substances inside the tobacco leaves are degraded into aroma substances under certain temperature and humidity conditions, so that the proportion of chemical components in the tobacco leaves is coordinated, and the aroma and taste quality of the tobacco leaves are significantly improved. In the traditional cigar tobacco leaf fermentation process, by directly adding media and microorganisms to regulate the material transformation in the tobacco leaf fermentation process and improve the aroma substances in the tobacco leaves, there are problems such as excessive aroma loss and single aroma rhyme in the fermented tobacco leaves, resulting in an insignificant improvement in the aroma. Summary of the Invention

[0003] Based on this, in view of the above problems, it is necessary to provide a method for fermenting cigar tobacco leaves, cigar tobacco leaves and tobacco products; the method can not only increase the content of Amadori compounds in the tobacco leaves, but also make the chemical components of the prepared cigar tobacco leaves more coordinated, which is beneficial to enriching the aroma rhyme of the tobacco leaves and significantly improving the sensory quality of the tobacco leaves.

[0004] A method for fermenting cigar tobacco leaves includes: spraying a fermentation liquid on the cigar tobacco leaves for fermentation treatment, where the fermentation liquid includes whisky and essence, and:

[0005] The mass ratio of the whisky to the essence is 1:(0.1 - 0.2);

[0006] The specific gravity value of the essence is 4 - 9, the odor quality value is 4 - 9, and the residual fragrance value is 3 - 9.

[0007] In one embodiment, the essence includes top note essence, middle note essence, and base note essence.

[0008] In one embodiment, the top note essence satisfies at least one of the following conditions:

[0009] (1) The top note essence accounts for 20% - 35% of the total mass of the essence;

[0010] (2) The specific gravity value of the top note essence is 5 - 7, the odor quality value is 7 - 9, and the residual fragrance value is 3 - 8;

[0011] (3) The top note essence includes at least one of lavender oil, phenethyl alcohol, and tree orchid extract.

[0012] In one embodiment, the middle note essence satisfies at least one of the following conditions:

[0013] (1) The middle note essence accounts for 30% - 45% of the total mass of the essence;

[0014] (2) The aroma intensity value of the base note essence is 8 - 9, the aroma quality value is 4 - 6, and the aroma retention value is 5 - 6;

[0015] (3) The base note essence includes at least one of guaiacol and 2,3,5 - trimethylpyrazine.

[0016] In one embodiment, the base note essence satisfies at least one of the following conditions:

[0017] (1) The base note essence accounts for 18% - 32% of the total mass of the essence;

[0018] (2) The aroma intensity value of the base note essence is 4 - 7, the aroma quality value is 7 - 8, and the aroma retention value is 5 - 9;

[0019] (3) The base note essence includes at least one of vanillin, Peru balsam extract, and honey.

[0020] In one embodiment, the essence further includes clary sage oil, and the clary sage oil accounts for 12% - 17% of the total mass of the essence.

[0021] In one embodiment, the fermentation broth satisfies at least one of the following conditions:

[0022] (1) The mass of the fermentation broth is 3‰ - 8‰ of the mass of the cigar tobacco leaves;

[0023] (2) The fermentation broth further includes an organic solvent, and the organic solvent accounts for 32% - 40% of the mass of the fermentation broth.

[0024] In one embodiment, the humidity during the fermentation treatment is 75% - 85%, the temperature is 38°C - 42°C, and the time is 20 days - 30 days.

[0025] A cigar tobacco leaf obtained by the method of fermenting cigar tobacco leaves as described above.

[0026] A tobacco product obtained from the cigar tobacco leaf as described above.

[0027] The method described in the present invention involves selecting an essence that simultaneously meets certain aroma ratio strength values, aroma quality values, and aroma retention values, and formulating a fermentation broth with whisky according to a specific ratio for use in tobacco leaf fermentation treatment. This not only increases the total amount of Amadori compounds such as fructose asparagine (Fru-Asn), fructose-leucine + isoleucine (Fru-Lle+ILeu-1), and glucosamine (Glu) in the tobacco leaves, thereby enhancing the aroma quality and aroma quantity of the tobacco leaves, but also increases the total sugar and reducing sugar contents in the tobacco leaves, reduces the total nitrogen and nicotine contents, increases the polyacid content, makes the chemical components more coordinated, improves the smoothness, makes the aftertaste more comfortable, reduces the irritation, and significantly reduces the offensive odor, thus significantly improving the sensory quality of the tobacco leaves. Detailed implementation manners

[0028] To facilitate the understanding of the present invention, the present invention will be described in more detail below. However, it should be understood that the present invention can be implemented in many different forms and is not limited to the embodiments or examples described herein. On the contrary, the purpose of providing these embodiments or examples is to make the understanding of the disclosure of the present invention more thorough and comprehensive.

[0029] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the technical field to which the present invention belongs. The terms used in the description of the present invention in this specification are only for the purpose of describing specific embodiments or examples and are not intended to limit the present invention. In the present invention, when referring to a numerical range, unless otherwise specified, the above numerical range is considered continuous and includes the minimum and maximum values of the range, as well as each value between such minimum and maximum values. Further, when the range refers to an integer, it includes each integer between the minimum and maximum values of the range. In addition, when multiple ranges are provided to describe features or characteristics, these ranges can be combined. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all sub-ranges subsumed therein.

[0030] The Maillard reaction is one of the important pathways for the generation of tobacco leaf aroma substances, and Amadori compounds are intermediate products of the Maillard reaction. Amadori rearrangement products can undergo a series of complex biochemical reactions under different temperature and pH conditions to generate a variety of small molecular compounds with aromatic odors and large molecular compounds with brownish-black colors (such as melanoidins), thereby affecting the flavor and color of cigar tobacco leaves. At room temperature, Amadori compounds are relatively chemically stable, but during the combustion of tobacco leaves, Amadori compounds are extremely prone to cleavage and generate a series of aroma-forming components, such as pyrazine compounds, furan compounds, and pyran compounds, etc., thereby enriching the tobacco aroma and increasing the thickness of the smoke. Therefore, the aroma quality of tobacco leaves can be improved by increasing the content of Amadori compounds in the tobacco leaves.

[0031] Whiskey is made from germinated barley, water and yeast. During the production process, a large amount of phenolic substances adhere to it, with aromas of smoke, dried fruits, nuts and grains. A large amount of ester substances will also be produced during the subsequent fermentation process, with fruity aroma characteristics. However, through long-term and in-depth research, the applicant found that after fermenting cigar tobacco leaves with whiskey alone, the aroma effect is relatively single and the improvement of tobacco leaf quality is not obvious.

[0032] Based on this, the present invention provides a method for fermenting cigar tobacco leaves, including: spraying a fermentation liquid on the cigar tobacco leaves for fermentation treatment, wherein the fermentation liquid includes whiskey and essence, and: the mass ratio of the whiskey to the essence is 1:(0.1~0.2); the aroma intensity value of the essence is 4~9, the aroma quality value is 4~9, and the fragrance retention value is 3~9.

[0033] In the method of the present invention, by selecting an essence that simultaneously meets certain aroma intensity value, aroma quality value and fragrance retention value, and formulating a fermentation liquid with whiskey according to a specific ratio for tobacco leaf fermentation treatment, it can not only increase the total amount of Amadori compounds such as fructose asparagine (Fru-Asn), fructose-leucine + isoleucine (Fru-Lle+ILeu-1), and glucosamine (Glu) in the tobacco leaves, thereby improving the aroma quality and aroma quantity of the tobacco leaves, but also can increase the total sugar and reducing sugar contents in the tobacco leaves, reduce the total nitrogen and nicotine contents, increase the polybasic acid content, make the chemical components more coordinated, improve the mellowness, make the aftertaste more comfortable, reduce the irritation, and significantly reduce the offensive odor, so as to significantly improve the sensory quality of the tobacco leaves.

[0034] Compared with the tobacco leaves fermented with whiskey alone, after fermenting the tobacco leaves by using the method provided by the present invention, the aroma is richer and the aroma quantity is more sufficient. Moreover, compared with the traditional methods such as adding enzyme preparations and microbial preparations for fermentation at present, this method also has the advantages of low cost and easy reaction control.

[0035] It can be understood that the mass ratio of the whiskey to the essence includes but is not limited to any point value or the range value between any two of 1:0.1, 1:0.12, 1:0.15, 1:0.18, 1:0.2; when there are at least two essences, any one of the essences meets the aroma intensity value of 4~9, the aroma quality value of 4~9, and the fragrance retention value of 3~9.

[0036] It should be noted that the Odor Intensity Value (OIV) is an index for measuring the aroma intensity of essence and fragrance, which can evaluate the aroma concentration and persistence of essence and fragrance; the Fragrance Quality Value (FQV) is a comprehensive index for evaluating the aroma quality and flavor of essence and fragrance; the Persistence Value (PV) is an index for measuring the duration of the aroma of essence and fragrance after use. The OIV, FQV and PV described in the present invention are all converted and evaluated with a full score of 10. Among them, the 10-point benchmark for the OIV is: a substance with an extremely low threshold (such as isovaleric acid) is used as the ideal intensity reference; the 10-point benchmark for the FQV is: a raw material with a strong natural sense and rich layers (such as rose essential oil) is used as the quality benchmark; the 10-point benchmark for the PV is: high-boiling resinous substances (such as Peru balsam) are used as the upper limit of persistence. Specifically, according to the requirements of Chinese national standard (GB / T 14454.2-2008), the aroma evaluation needs to pass the "triangle test method" or "paired comparison method", and the samples are compared and scored with the standard reference substances. Or, according to the sensory analysis guidelines of the International Fragrance Association (IFRA), standardized samples are used as the scoring benchmark.

[0037] In an embodiment of the present invention, the essence includes a top note essence, a base note essence, and a dry down note essence. By selecting essences at different levels and cooperating with whisky, while increasing the content of Amadori compounds in tobacco leaves, the fragrance of cigar tobacco is more persistent and rich in layers during use, thereby further improving the sensory quality of cigar tobacco.

[0038] In an embodiment of the present invention, preferably, the top note essence accounts for 20% - 35% of the total mass of the essence, including but not limited to any point value among 20%, 25%, 30%, 35% or the range value between any two of them.

[0039] In an embodiment of the present invention, the OIV of the top note essence is preferably 5 - 7, the FQV is preferably 7 - 9, and the PV is preferably 3 - 8.

[0040] In an embodiment of the present invention, the top note essence is preferably a floral essence, including but not limited to at least one of lavender oil, phenylethyl alcohol, and tree orchid extract, and more preferably at least two of lavender oil, phenylethyl alcohol, and tree orchid extract. Using lavender oil, phenylethyl alcohol, and tree orchid extract as the top note essence can provide a fresh and sweet floral flavor, which is beneficial to increasing the floral aroma in cigar tobacco.

[0041] In an embodiment of the present invention, preferably, the base note essence accounts for 30% - 45% of the total mass of the essence, including but not limited to any point value among 30%, 35%, 40%, 45% or the range value between any two of them.

[0042] In one embodiment of the present invention, the aroma intensity value of the base note essence is preferably 8 - 9, the aroma quality value is preferably 4 - 6, and the fragrance retention value is preferably 5 - 6.

[0043] In one embodiment of the present invention, the base note essence includes but is not limited to at least one of guaiacol and 2,3,5 - trimethylpyrazine, preferably guaiacol and 2,3,5 - trimethylpyrazine. Using guaiacol and 2,3,5 - trimethylpyrazine as the base note essence can provide the aromas of herbs, slightly caramelized nuts, baking, and cocoa or coffee. It can not only enhance the richness and mellowness of the top - note floral aroma, but also coordinate with the unique smoky, dried - fruit, nut, and cereal - like aromas of whisky, as well as the fruity aromas generated during the fermentation process, further improving the sensory quality of the tobacco leaves.

[0044] In one embodiment of the present invention, preferably, the after - note essence accounts for 18% - 32% of the total mass of the essence, including but not limited to any single value among 18%, 20%, 25%, 30%, 32% or the range values between any two of them.

[0045] In one embodiment of the present invention, the aroma intensity value of the after - note essence is preferably 4 - 7, the aroma quality value is preferably 7 - 8, and the fragrance retention value is preferably 5 - 9.

[0046] In one embodiment of the present invention, the after - note essence includes but is not limited to at least one of vanillin, Peru balsam extract, and honey, preferably at least one of vanillin, Peru balsam extract, and honey. Using vanillin, Peru balsam extract, and honey as the after - note essence can provide a sweet and warm aroma, increase the roundness of the floral aroma and balance the sweetness, and improve the taste.

[0047] In one embodiment of the present invention, the essence further includes clary sage oil. Preferably, the clary sage oil accounts for 12% - 17% of the total mass of the essence, including but not limited to any single value among 12%, 13%, 15%, 16%, 17% or the range values between any two of them. By adding clary sage oil, the herbal woody aroma is intertwined with the floral aroma, which is beneficial to further enhancing the overall layer of the floral aroma.

[0048] In one embodiment of the present invention, the mass of the fermentation broth is 3‰ - 8‰ of the mass of the cigar tobacco leaves, including but not limited to any single value among 3‰, 4‰, 5‰, 6‰, 7‰, 8‰ or the range values between any two of them.

[0049] In one embodiment of the present invention, the fermentation broth further includes an organic solvent, and the organic solvent accounts for 32% - 40% of the mass of the fermentation broth, including but not limited to any single value among 32%, 35%, 37%, 40% or the range values between any two of them.

[0050] Specifically, the organic solvent is preferably propylene glycol and alcohol with a concentration of 95%.

[0051] It should be noted that at the beginning of the fermentation treatment, the cigar tobacco leaves are in a moistened state. Specifically, the water used for moistening can be mixed with the fermentation liquid and then sprayed onto the cigar tobacco leaves at one time, and the fermentation starts after the tobacco leaves reach a water content of 20% - 30%; or it can be sprayed in two times. First, the water is sprayed onto the cigar tobacco leaves, and after the tobacco leaves reach a water content of 20% - 30%, the fermentation liquid is then sprayed onto the moistened tobacco leaves for fermentation. The present invention does not limit the specific process of moistening the tobacco leaves, and the conventional processes in the art can be adopted.

[0052] In an embodiment of the present invention, after the fermentation liquid is sprayed onto the cigar tobacco leaves and before the fermentation treatment, the fermentation raw materials are sealed and left standing for 6h - 12h.

[0053] In an embodiment of the present invention, the humidity of the fermentation treatment is preferably 75% - 85%, the temperature is preferably 38°C - 42°C, and the time is preferably 20 days - 30 days.

[0054] It should be noted that the present invention does not limit the specific process of the fermentation treatment, and the conventional processes in the art can be adopted. For example: during the fermentation process, the tobacco leaves are taken out of the sealing device every 2 - 3 days to allow the volatile substances and gases generated by the fermentation to dissipate together with the heat. After the tobacco leaves are cooled, they are re - sealed and fermented according to the principle of turning the outer layer to the inner layer and the upper layer to the lower layer, and this cycle operation is carried out until the fermentation is completed.

[0055] The present invention provides a cigar tobacco leaf obtained by the method for fermenting cigar tobacco leaves as described above.

[0056] By using the method provided by the present invention to carry out the fermentation treatment on cigar tobacco leaves, the content of Amadori compounds in the cigar tobacco leaves is increased. Evaluated from the perspective of chemical components, the chemical components of the cigar tobacco leaves are more coordinated, making its aroma more rich, and the sensory quality of the tobacco leaves is significantly improved at the same time.

[0057] The present invention also provides a tobacco product made from the cigar tobacco leaf as described above.

[0058] The tobacco product made from the cigar tobacco leaf of the present invention has a rich aroma and high sensory quality, and has a certain market competitiveness.

[0059] Hereinafter, the method for fermenting cigar tobacco leaves, the cigar tobacco leaves and the tobacco products will be further described through the following specific examples. However, those skilled in the art will understand that the following examples are only used to illustrate the present invention and should not be construed as limiting the scope of the present invention. For those conditions not specified in the examples, they are carried out according to conventional conditions or conditions recommended by the manufacturer. For the reagents or instruments whose manufacturers are not specified, they are all conventional products that can be obtained through commercial purchase.

[0060] The cigar tobacco leaves used in the following examples and comparative examples are the middle leaves of cigars planted in the Guangcun Cigar Planting Base in Danzhou City, Hainan Province, and the variety is Hainan No. 3.

[0061] Example 1

[0062] Weigh 50 g of whisky, 2 g of vanillin, 1.5 g of lavender oil, 2 g of guaiacol, 0.5 g of 2,3,5-trimethylpyrazine, 0.7 g of phenethyl alcohol, 20 g of 95% alcohol, and 15 g of propylene glycol, and mix them evenly to obtain a fermentation liquid. After mixing the fermentation liquid with distilled water, it is atomized and added to the cigar tobacco leaves. After the moisture content of the tobacco leaves reaches about 25%, fermentation starts. Among them, the usage amount of the fermentation liquid is 3‰ of the weight of the tobacco leaves, the humidity of fermentation is about 80%, the temperature is about 40 °C, and the time is 20 days.

[0063] Example 2

[0064] The difference between Example 2 and Example 1 is that 45 g of whisky, 15.0 g of 95% alcohol, 1.0 g of sclareolide oil, 0.274 g of tree orchid extract, 0.192 g of Peru balsam extract, 1.0 g of phenethyl alcohol, 9.8 g of propylene glycol, 0.71 g of 2,3,5-trimethylpyrazine, 2.0 g of guaiacol, and 1.0 g of vanillin are weighed and mixed evenly to obtain a fermentation liquid.

[0065] Example 3

[0066] The difference between Example 3 and Example 1 is that 40 g of whisky, 1.7 g of phenethyl alcohol, 1.0 g of vanillin, 2.0 g of guaiacol, 0.8 g of 2,3,5-trimethylpyrazine, 0.3 g of tree orchid extract, 1.0 g of sclareolide oil, 19.0 g of 95% alcohol, 12 g of propylene glycol, and 1.5 g of honey are weighed and mixed evenly to obtain a fermentation liquid.

[0067] Example 4

[0068] The difference between Example 4 and Example 3 is that the usage amount of the fermentation liquid is 5‰ of the weight of the tobacco leaves, the humidity of fermentation is about 78%, the temperature is about 41 °C, and the time is 25 days.

[0069] Comparative Example 1

[0070] Using the same fermentation conditions as in Example 3, without adding fermentation broth, distilled water was directly sprayed for tobacco leaf fermentation.

[0071] Comparative Example 2

[0072] Using the same fermentation conditions as in Example 3, whisky was used as the fermentation broth for fermentation treatment.

[0073] Comparative Example 3

[0074] The difference between Comparative Example 3 and Example 3 is that, by weight percentage, 4.8% of phenethyl alcohol, 29% of propylene glycol, 2.4% of honey, 4.8% of clary sage oil, 7.2% of guaiacol, 2.4% of cocoa extract, 1.2% of 2,3,5-trimethylpyrazine and 48.2% of 95% ethanol were weighed and mixed evenly as the fermentation broth.

[0075] Comparative Example 4

[0076] The difference between Comparative Example 4 and Example 3 is that 40 g of brandy was used instead of 40 g of whisky as the fermentation broth.

[0077] Comparative Example 5

[0078] The difference between Comparative Example 5 and Example 3 is that 1.5 g of ethyl acetate, 0.3 g of limonene and 1.0 g of citronellol were used instead of 1.7 g of phenethyl alcohol, 1.0 g of vanillin and 0.3 g of tree orchid extract as the fermentation broth.

[0079] The specific aroma intensity value (OIV), aroma quality value (FQV) and persistence value (PV) of the flavors used in the above examples and comparative examples are shown in Table 1 respectively.

[0080] Table 1

[0081]

[0082] For the tobacco leaves prepared in the above examples and comparative examples, the half-leaf method was used: that is, half of the complete leaf was dried at 40 °C, ground and passed through a 60-mesh sieve for storage, and used for the determination of Amadori compounds, chemical components and polyacid content (the units are all %), and the determination results are shown in Tables 2 to 4 respectively; the other half of the tobacco leaves were manually rolled into cigars for sensory quality evaluation (the full score of each evaluation item is 9 points), and the specific evaluation results are shown in Table 5.

[0083] Table 2

[0084]

[0085] Amadori compounds, the key products generated from amino compounds and reducing sugars in the primary stage of the Maillard reaction, are important potential aroma substances that are abundant and diverse in tobacco products. As can be seen from Table 2, after fermentation treatment using the method provided by the present invention, the content of Amadori compounds in cigar tobacco leaves is higher than that of the comparative examples, and the total amount of Amadori compounds reaches 185.18. Among them, the contents of fructose asparagine (Fru-Asn), fructose proline (Fru-Pro), fructose-alanine (Fru-Val), fructose-leucine + isoleucine (Fru-Lle+ILeu-1), and fructose-based glycine a / B mixture (Fru-Gly) in the tobacco leaves prepared in Example 3 are the highest; while the content of glucosamine (Glu) is the highest in Comparative Example 3; the contents of fructose-alanine (Fru-Ala) and fructose-phenylalanine (Fru-Phe) in the tobacco leaves treated in Comparative Example 2 are the highest. Therefore, the method provided by the present invention can significantly increase the content of Amadori compounds in tobacco leaves.

[0086] Table 3

[0087]

[0088] As can be seen from Table 3, after fermentation treatment using the method provided by the present invention, the total sugar and reducing sugar contents in cigar tobacco leaves generally increase compared with Comparative Example 1; for the total nitrogen treatment, it shows Comparative Example 2 > Comparative Example 5 > Comparative Example 3 > Comparative Example 4 > Comparative Example 1 > Example 3. The nicotine content is the highest in Comparative Example 3, followed by Comparative Example 4 and Comparative Example 2, and the lowest in Example 3. The contents of potassium ions and chloride ions in the tobacco leaves treated in Example 3 are higher than those in Comparative Example 1. The potassium-chloride ratio and nitrogen-nicotine ratio are roughly equivalent among the treatments with little difference. Generally speaking, after the treatment in Example 3, the total sugar and reducing sugar contents in the tobacco leaves are the highest, the total nitrogen and nicotine contents are appropriate, the chemical components are coordinated, and the tobacco leaf quality is the best.

[0089] Table 4

[0090]

[0091] The higher the content of polybasic acids in tobacco leaves, the stronger the tobacco aroma, the more comfortable the mouthfeel, the stronger the explosive power of the smoke, and the significantly reduced irritation. As can be seen from Table 4, compared with the comparative examples, after fermentation treatment using the method provided by the present invention, the content of polybasic acids in cigar tobacco leaves increases significantly, specifically showing Example 3 > Comparative Example 2 > Comparative Example 3 > Comparative Example 5 > Comparative Example 4 > Comparative Example 1. Among them, the content of malic acid is the highest in Example 3, followed by Comparative Example 3 and Comparative Example 2, and the lowest in Comparative Example 1; the content of citric acid is the highest in Comparative Example 2, which is 52.5. Generally speaking, fermentation treatment using the method provided by the present invention is beneficial to the accumulation of polybasic acid substances in cigar tobacco leaves.

[0092] Table 5

[0093]

[0094] As can be seen from the results in Table 5, by using the method provided by the present invention, the sensory quality of cigar tobacco leaves after fermentation treatment has been significantly improved, and the effect of Example 3 is the best. The cigar tobacco leaves prepared in Example 3 have good aroma coordination, good aroma quality, sufficient aroma quantity, significantly reduced irritation and off-odor, and a comfortable aftertaste. When the cigar cigarettes prepared in Example 3 are smoked, the floral, woody, powdery, and honey-sweet aroma notes are prominent, and the sweet feeling is prominent. This may be related to the increase in the content of Amadori compounds in the tobacco leaves after fermentation. When the cigarette is burned, the Amadori compounds undergo pyrolysis at high temperature to produce small-molecule aroma compounds such as pyrazines, furans, and pyrans. In addition, whisky itself contains rich phenolic substances and ester substances with special aromas. Furthermore, the present invention uses whisky in combination with an essence that meets certain aroma intensity values, aroma quality values, and fragrance retention values as the fermentation liquid, so that the fermented tobacco leaves themselves contain more sugar substances, and the total sugar and reducing sugar contents of the tobacco leaves increase, which can neutralize the alkaline substances in the tobacco leaves, soften the smoke, improve the taste, and increase the sweet feeling.

[0095] In summary, the method provided by the present invention can not only increase the content of Amadori compounds in tobacco leaves, but also make the chemical components of the prepared cigar tobacco leaves more coordinated, which is beneficial to enriching the aroma notes of the tobacco leaves and significantly improving the sensory quality of the tobacco leaves.

[0096] The technical features of the above-described embodiments can be combined arbitrarily. For the sake of brevity of description, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, it should be considered as the scope recorded in this specification.

[0097] The above-described embodiments only represent several implementation manners of the present invention. The description is relatively specific and detailed, but it should not be construed as a limitation on the scope of the invention patent. It should be noted that for those of ordinary skill in the art, without departing from the concept of the present invention, several modifications and improvements can still be made, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the present invention patent should be subject to the appended claims.

Claims

1. A method for fermenting cigar tobacco leaves, characterized in that, Spray the fermentation broth onto cigar tobacco leaves for fermentation treatment. The fermentation broth includes whisky and essence, where: The mass ratio of the whisky to the essence is 1:(0.1 - 0.2); The specific aroma value of the essence is 4 - 9, the aroma quality value is 4 - 9, and the fragrance retention value is 3 - 9.

2. The method for fermenting cigar tobacco leaves according to claim 1, characterized in that, The essence includes top - note essence, middle - note essence, and base - note essence.

3. The method for fermenting cigar tobacco leaves according to claim 2, characterized in that, The top - note essence meets at least one of the following conditions: (1) The top - note essence accounts for 20% - 35% of the total mass of the essence; (2) The specific aroma value of the top - note essence is 5 - 7, the aroma quality value is 7 - 9, and the fragrance retention value is 3 - 8; (3) The top - note essence includes at least one of lavender oil, phenethyl alcohol, and tree orchid extract.

4. The method for fermenting cigar tobacco leaves according to claim 2, characterized in that, The middle - note essence meets at least one of the following conditions: (1) The middle - note essence accounts for 30% - 45% of the total mass of the essence; (2) The specific aroma value of the middle - note essence is 8 - 9, the aroma quality value is 4 - 6, and the fragrance retention value is 5 - 6; (3) The middle - note essence includes at least one of guaiacol and 2,3,5 - trimethylpyrazine.

5. The method for fermenting cigar tobacco leaves according to claim 2, characterized in that, The base - note essence meets at least one of the following conditions: (1) The base - note essence accounts for 18% - 32% of the total mass of the essence; (2) The specific aroma value of the base - note essence is 4 - 7, the aroma quality value is 7 - 8, and the fragrance retention value is 5 - 9; (3) The base - note essence includes at least one of vanillin, Peru balsam extract, and honey.

6. The method for fermenting cigar tobacco leaves according to claim 1, characterized in that, The essence further includes sclareolide oil, and the sclareolide oil accounts for 12% - 17% of the total mass of the essence.

7. The method for fermenting cigar tobacco leaves according to claim 1, characterized in that, The fermentation broth meets at least one of the following conditions: (1) The mass of the fermentation broth is 3‰ - 8‰ of the mass of the cigar tobacco leaves; (2) The fermentation broth further includes an organic solvent, and the organic solvent accounts for 32% - 40% of the mass of the fermentation broth.

8. The method for fermenting cigar tobacco leaves according to claim 1, wherein The humidity for fermentation treatment is 75% - 85%, the temperature is 38°C - 42°C, and the time is 20 days - 30 days.

9. A cigar tobacco leaf obtained by the method for fermenting cigar tobacco leaves according to any one of claims 1 - 8.

10. A tobacco product made from the cigar tobacco leaf according to claim 9.

Images