Preparation method of cigar tobacco

Abstract

The invention discloses a preparation method of cigar tobacco leaves. The preparation method of the cigar tobacco leaves comprises the following steps: mixing sterilized fermentation supernate, an acidity regulator and water to prepare fermentation material liquid; soaking tobacco leaves in the fermentation material liquid, taking out the soaked tobacco leaves, and performing first fermentation to prepare cigar tobacco leaves; wherein a fermentation supernatant is prepared by culturing a fermentation agent comprising saccharomycetes. According to the preparation method of the cigar tobacco leaves, in order to reduce the bitter taste of the cigar raw material tobacco leaves and increase the fragrance, the fermentation material liquid is prepared by mixing the fermentation supernate prepared from the leavening agent containing the saccharomycetes and the acidity regulator, and the tobacco leaves are fermented. The tobacco leaves are treated by combining a water dissolution method, an acid-base neutralization method and a fermentation method, the bitter taste of the prepared cigar tobacco leaves is remarkably reduced, and the fragrance is increased.

Description

Technical Field

[0001] The present application relates to the technical field of tobacco processing, and in particular to a method for preparing cigar tobacco leaves. Background Art

[0002] Bitterness is a key factor affecting cigar quality. Excessive bitterness in cigar tobacco can affect both product quality and consumer acceptance. Bitter substances in cigar tobacco primarily include alkaloids, terpenes, and polyphenols.

[0003] Current methods for removing bitterness from cigar tobacco involve adding nicotine- and tannin-degrading bacteria before fermentation to reduce the nicotine and tannin content in the tobacco, thereby reducing its bitterness. However, these methods fail to simultaneously reduce bitterness and enhance its aroma. Summary of the Invention

[0004] Based on this, it is necessary to provide a method for preparing cigar tobacco leaves, which can reduce the bitterness of the tobacco leaves and increase the aroma of the tobacco leaves.

[0005] In some embodiments, a method for preparing cigar tobacco is provided, comprising the following steps:

[0006] Mixing the sterilized fermentation supernatant, an acidity regulator, and water to prepare a fermentation liquid;

[0007] soaking tobacco leaves in the fermentation liquid, taking them out, and performing a first fermentation to prepare the cigar tobacco leaves;

[0008] The fermentation supernatant is prepared by culturing a starter comprising yeast.

[0009] In some embodiments, in the method for preparing cigar tobacco leaves provided, the yeast includes one or more of Cyberlindnera fabianii, Rhodotorula mucilaginosa, Wickerhamomyces anomalus, and Debaryomyces hansenii.

[0010] In some embodiments, in the provided method for preparing cigar tobacco leaves, the acidity regulator includes one or more of sodium carbonate, sodium bicarbonate, apple cider vinegar, rose vinegar, and citric acid.

[0011] In some embodiments, in the provided method for preparing cigar tobacco leaves, the volume-to-mass ratio of the fermentation supernatant to the acidity regulator is (1-5) mL:1 g.

[0012] In some embodiments, in the method for preparing cigar tobacco leaves provided, the ratio of the total mass of the fermentation supernatant and the acidity regulator to the mass of the water is 1:(1000-2500);

[0013] Optionally, the water comprises mineral water.

[0014] In some embodiments, in the provided method for preparing cigar tobacco leaves, the method for preparing the fermentation supernatant comprises the following steps:

[0015] The fermentation agent including the yeast is placed in a culture medium for a second fermentation. The fermentation is terminated when the absorbance value of the fermentation liquid at OD600nm is 0.75-0.85, and the fermentation supernatant is prepared by centrifugation.

[0016] In some embodiments, in the provided method for preparing cigar tobacco leaves, the method for preparing the fermentation supernatant satisfies one or more of the following conditions:

[0017] (1) The culture medium comprises a potato dextrose liquid medium with or without cigar tobacco; and

[0018] (2) Centrifuge at 10,000 rpm to 13,000 rpm for 10 to 15 minutes.

[0019] In some embodiments, in the provided method for preparing cigar tobacco leaves, the tobacco leaves are soaked in the fermentation liquid for 0.5 h to 2 h.

[0020] In some embodiments, in the provided method for preparing cigar tobacco leaves, the tobacco leaves are soaked in the fermentation liquid and then taken out, and the moisture content of the tobacco leaves is adjusted to 20% to 30% at 18° C. to 25° C. and in the dark, and a first fermentation is performed.

[0021] In some embodiments, in the provided method for preparing cigar tobacco, the first fermentation is performed at 35° C. to 45° C., and the first fermentation lasts for 25 to 35 days.

[0022] The aforementioned method for preparing cigar tobacco leaves, in order to reduce the bitterness of the raw cigar tobacco leaves and increase their aroma, comprises mixing a fermentation supernatant prepared from a starter containing yeast with an acidity regulator and water to prepare a fermentation liquid, and then fermenting the tobacco leaves. The tobacco leaves are treated by combining a water dissolution method, an acid-base neutralization method, and a fermentation method. The water dissolution method dissolves water-soluble alkaloids, terpenes, polyphenols, and the like in the cigar tobacco leaves in water, reducing their content in the tobacco leaves. Acid treatment is then used to neutralize the bitterness of the alkaloids. Microorganisms are used to degrade bitter substances and produce aroma components, achieving the purpose of removing bitterness and increasing aroma. The prepared cigar tobacco leaves have significantly reduced bitterness and increased aroma. DETAILED DESCRIPTION

[0023] To facilitate understanding of the present invention, the present invention will be described more fully below. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present invention more thorough and comprehensive.

[0024] It should be noted that when an element is referred to as being “fixed to” another element, it may be directly on the other element or there may be an intermediate element. When an element is referred to as being “connected to” another element, it may be directly connected to the other element or there may be an intermediate element.

[0025] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one skilled in the art to which this invention pertains. The terms used in this specification of the present invention are for the purpose of describing specific embodiments only and are not intended to limit the present invention. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0026] Unless otherwise specified or incompatible herewith, the terms and phrases used herein shall have the following meanings:

[0027] The terms "and / or", "or / and", and "and / or" used in this application include any one of two or more related listed items, and also include any and all combinations of the related listed items, and the said any and all combinations include any two related listed items, any more related listed items, or a combination of all related listed items. It should be noted that when at least three items are connected by at least two conjunctions selected from "and / or", "or / and", and "and / or", it should be understood that in this application, the technical solution undoubtedly includes technical solutions that are all connected by "logical and", and undoubtedly includes technical solutions that are all connected by "logical or". For example, "A and / or B" includes three parallel solutions: A, B and "a combination of A and B".

[0028] In this application, "plurality", "multiple", "multiple times", "multiples", etc., unless otherwise specified, refer to a quantity greater than or equal to 2. For example, "one or more" means one or more than or equal to two.

[0029] The terms "combination thereof", "any combination thereof", "any combination thereof" and the like used in this application include all suitable combinations of any two or more of the listed items.

[0030] In this application, the "suitable" mentioned in "suitable combination", "suitable method", "any suitable method", etc. is based on the ability to implement the technical solution of this application, solve the technical problems of this application, and achieve the expected technical effects of this application.

[0031] In this application, "preferred", "better", "more preferred" and "suitable" are only used to describe implementation methods or examples with better effects. It should be understood that they do not constitute a limitation on the scope of protection of this application.

[0032] In this application, "further", "further", "particularly" and the like are used for descriptive purposes to indicate differences in content, but should not be understood as limiting the scope of protection of this application.

[0033] In this application, the terms "optionally," "optional," and "optional" mean optional or dispensable, i.e., they refer to either option being selected from two parallel options: "with" or "without." If a technical solution contains multiple "optional" clauses, each "optional" clause is independent unless otherwise specified and there are no contradictions or constraints.

[0034] In the present invention, in the "first aspect," "second aspect," "third aspect," "fourth aspect," etc., the terms "first," "second," "third," "fourth," etc. are used for descriptive purposes only and should not be understood as indicating or implying relative importance or quantity, nor as implicitly indicating the importance or quantity of the technical features indicated. Furthermore, "first," "second," "third," "fourth," etc. serve only as non-exhaustive enumeration and description and should be understood not to constitute a closed-ended limitation on quantity.

[0035] In this application, the technical features described in an open manner include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.

[0036] In this application, when referring to a numerical interval (i.e., a numerical range), unless otherwise specified, the optional numerical distribution is considered continuous within the above numerical interval and includes the two numerical endpoints of the numerical range (i.e., the minimum and maximum values), as well as each numerical value between the two numerical endpoints. Unless otherwise specified, when a numerical interval refers only to integers within the numerical interval, it includes the two endpoint integers of the numerical range, as well as each integer between the two endpoints. In this article, it is equivalent to directly listing each integer, such as t is an integer selected from 1 to 10, indicating that t is any integer selected from the group of integers consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10. In addition, when multiple ranges are provided to describe features or characteristics, these ranges can be merged. In other words, unless otherwise specified, the ranges disclosed herein should be understood to include any and all subranges included therein.

[0037] Unless otherwise specified, the temperature parameters in this application allow for both constant temperature treatment and temperature fluctuations within a certain temperature range. It should be understood that the constant temperature treatment allows for temperature fluctuations within the accuracy range of instrument control. Fluctuations within ranges such as ±5°C, ±4°C, ±3°C, ±2°C, and ±1°C are permitted.

[0038] In this application, % (w / w) and wt% both refer to weight percentage, % (v / v) refers to volume percentage, and % (w / v) refers to mass volume percentage.

[0039] The "room temperature" in this application generally refers to 5°C to 30°C, preferably 25±5°C.

[0040] Current methods for debittering cigar tobacco involve adding nicotine-degrading and tannin-degrading bacteria before fermentation to reduce nicotine and tannin content, thereby reducing bitterness. However, the addition of exogenous bacteria can disrupt the microbial balance of natural fermentation. Nicotine and tannins are not only the source of bitterness but also key components of the complex flavor of cigars. Excessive degradation can lead to a monotonous flavor and loss of aroma.

[0041] In some embodiments, a method for preparing cigar tobacco is provided, which combines a water dissolution method, an acid-base neutralization method, and a fermentation method to jointly process cigar raw tobacco leaves, thereby achieving the purpose of reducing the bitterness of the cigar tobacco leaves and increasing the aroma of the cigar tobacco leaves.

[0042] In some embodiments, a method for preparing cigar tobacco is provided, comprising the following steps:

[0043] Mixing the sterilized fermentation supernatant, an acidity regulator, and water to prepare a fermentation liquid;

[0044] soaking tobacco leaves in the fermentation liquid, taking them out, and performing a first fermentation to prepare the cigar tobacco leaves;

[0045] The fermentation supernatant is prepared by culturing a starter comprising yeast.

[0046] In some embodiments, in the method for preparing cigar tobacco leaves provided, the yeast includes one or more of Cyberlindnera fabianii, Rhodotorula mucilaginosa, Wickerhamomyces anomalus, and Debaryomyces hansenii.

[0047] In some embodiments, in the provided method for preparing cigar tobacco leaves, the acidity regulator includes one or more of sodium carbonate, sodium bicarbonate, apple cider vinegar, rose vinegar, and citric acid.

[0048] In some embodiments, in the provided method for preparing cigar tobacco leaves, the volume mass ratio of the fermentation supernatant to the acidity regulator is (1-5) mL:1 g, for example, 1 mL:1 g, 2 mL:1 g, 3 mL:1 g, 4 mL:1 g, 5 mL:1 g, etc., and can also be a range consisting of any two of the aforementioned ratios.

[0049] In some embodiments, in the provided method for preparing cigar tobacco, the ratio of the total mass of the fermentation supernatant and the acidity regulator to the mass of the water is 1:(1000-2500), for example, 1:1000, 1:1500, 1:2000, 1:2500, etc., and can also be a range consisting of any two of the aforementioned ratios.

[0050] In some embodiments, the water comprises mineral water.

[0051] In some embodiments, in the provided method for preparing cigar tobacco leaves, the method for preparing the fermentation supernatant comprises the following steps:

[0052] The fermentation agent including the yeast is placed in a culture medium for a second fermentation. The fermentation is terminated when the absorbance value of the fermentation liquid at OD600nm is 0.75-0.85, and the fermentation supernatant is prepared by centrifugation.

[0053] In some embodiments, in the method for preparing the fermentation supernatant, the culture medium comprises a potato dextrose liquid culture medium with or without cigar tobacco ends.

[0054] In some embodiments, in the method for preparing the fermentation supernatant, centrifugation is performed at 10,000 rpm to 13,000 rpm, and the centrifugation time is 10 min to 15 min.

[0055] In some embodiments, in the provided method for preparing cigar tobacco leaves, the tobacco leaves are soaked in the fermentation liquid for 0.5 h to 2 h.

[0056] In some embodiments, in the provided method for preparing cigar tobacco leaves, the tobacco leaves are soaked in the fermentation liquid and then taken out, and the moisture content of the tobacco leaves is adjusted to 20% to 30% at 18° C. to 25° C. and in the dark, and a first fermentation is performed.

[0057] In some embodiments, in the provided method for preparing cigar tobacco, the first fermentation is performed at 35° C. to 45° C., and the first fermentation lasts for 25 to 35 days.

[0058] The following are specific examples. They are intended to further explain this application in detail to help those skilled in the art and researchers further understand it. The relevant technical conditions, etc., do not constitute any limitation on this application. Any modifications made within the scope of the claims of this application are within the scope of protection of the claims of this application.

[0059] Unless otherwise specified, the raw materials and reagents used in the following examples are commercially available or can be prepared by known methods. Experimental methods without specific conditions specified in the examples were carried out according to conventional conditions, such as those described in literature or books or methods recommended by manufacturers.

[0060] To make the objectives, technical solutions, and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is apparent that the embodiments described are only a portion of the embodiments of the present invention, and not all of them. Based on the embodiments of the present invention, all other implementations obtained by those of ordinary skill in the art without inventive effort are within the scope of protection of the present invention.

[0061] The Cyberlindnera fabianii strain CyF-7 used in the examples was deposited with the General Microbiology Center of the China Culture Collection Administration on April 25, 2024, with the deposit number CGMCC NO. 30447. Address: Institute of Microbiology, Chinese Academy of Sciences, No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing. This strain is disclosed in CN118638655A.

[0062] The red yeast Rhodotorula mucilaginosa Rh-43 used in the examples was deposited with the China General Microbiological Culture Collection on June 11, 2024, with the deposit number CGMCC No. 30933. Address: Institute of Microbiology, Chinese Academy of Sciences, No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing. This strain is disclosed in CN118813429A.

[0063] The abnormal Wickerhamomyces anomalus yeast strain used in the example was deposited in the China General Microbiological Culture Collection Center on June 17, 2021, at the Institute of Microbiology, Chinese Academy of Sciences, No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, with the deposit number: CGMCC No. 22725. The strain has been disclosed in CN113564059A.

[0064] The Debaryomyces hansenii strain used in the example was deposited on June 17, 2021 at the China General Microbiological Culture Collection Center, Institute of Microbiology, Chinese Academy of Sciences, No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, with a deposit number of CGMCC No. 22724. The strain has been disclosed in CN113355249A.

[0065] Example 1

[0066] Preparation of cigar tobacco leaves fermented in fermentation liquid: Activated Fabianseber Lindnerella yeast strains are inoculated into a potato glucose medium for fermentation. Fermentation is terminated when the fermentation liquid reaches an absorbance of 0.8 at OD600nm. The fermentation liquid is centrifuged at 12,000 rpm for 10 minutes, and the fermentation supernatant is sterilized. The sterilized fermentation supernatant is mixed with sodium bicarbonate at a ratio of 1 mL:1 g to form a composite liquid. This composite liquid is then added to mineral water at a mass ratio of 1:1000 to form an infusion (corresponding to the fermentation liquid). Indonesian cigar tobacco leaves are immersed in this infusion for 30 minutes, removed from the fermentation liquid, and drained in a cool, dark place at 18°C to adjust the moisture content of the leaves to 25%. The leaves are then placed in a fermentation room and fermented at 40°C for 30 days before removal.

[0067] Preparation of cigar tobacco leaves for pure water immersion and fermentation: Soak Indonesian cigar tobacco leaves in mineral water for 30 minutes, remove from the water, and drain in a cool place at 18°C to adjust the moisture content to 25%. Place the leaves in a fermentation room and ferment at 40°C for 30 days before removing from the fermentation room.

[0068] The tobacco leaves were rolled into single-material cigarettes and after balancing the moisture content, 9 relevant technicians were organized to evaluate the bitterness, using untreated cigar tobacco leaves soaked in pure water as a control.

[0069] Table 1 Evaluation results of bitterness of tobacco samples

[0070]

[0071] As can be seen from Table 1, the bitterness of the cigar tobacco leaves fermented by soaking in pure water did not change compared with the untreated ones, while the bitterness of the cigar tobacco leaves fermented by soaking in fermentation liquid was significantly reduced.

[0072] Nine sensory evaluation experts were organized to evaluate the quality characteristics of the three samples with a full score of 9. The results are shown in Table 2.

[0073] Table 2 Evaluation results of sample tobacco leaf quality characteristics

[0074]

[0075] The tobacco leaves were evaluated based on their aroma characteristics, smoke characteristics, aftertaste characteristics, and combustion characteristics. As shown in Table 2, the cigar tobacco leaves fermented by soaking in pure water were only slightly better than the untreated original tobacco in maturity, sweetness, and cleanliness. The cigar tobacco leaves fermented by soaking in fermentation liquid had significantly improved aftertaste characteristics such as sweetness, cleanliness, and aftertaste. At the same time, the aroma characteristics such as aroma volume, richness, and maturity were also significantly improved.

[0076] Example 2

[0077] Preparation of cigar tobacco leaves fermented in fermentation liquid: Activated Debaryomyces hansenii strains are inoculated into a potato-dextrose water culture medium for fermentation. Fermentation is terminated when the fermentation liquid reaches an absorbance of 0.8 at OD600nm. The fermentation liquid is centrifuged at 12,000 rpm for 10 minutes, and the fermentation supernatant is sterilized. A composite liquid is prepared by mixing the sterilized fermentation supernatant with apple cider vinegar and sodium bicarbonate at a ratio of 2 mL:1 g:1 g. This composite liquid is then added to mineral water at a ratio of 1:1500 to create an infusion (corresponding to the fermentation liquid). Indonesian cigar tobacco leaves are immersed in this infusion for 45 minutes, removed from the fermentation liquid, and drained in a cool, dark place at 18°C to adjust the moisture content of the leaves to 25%. The leaves are then placed in a fermentation room and fermented at 42°C for 30 days before removal.

[0078] Preparation of cigar tobacco leaves for pure water immersion fermentation: Soak Indonesian cigar tobacco leaves in mineral water for 45 minutes, remove from the water, and drain in a cool place at 18°C to adjust the moisture content to 25%. Place the leaves in a fermentation room and ferment at 42°C for 30 days before removing from the fermentation room.

[0079] The tobacco leaves were rolled into single-material cigarettes and after balancing the moisture content, 9 relevant technicians were organized to evaluate the bitterness, with untreated tobacco leaves soaked in pure water as a control.

[0080] Table 3 Evaluation results of bitterness of sample tobacco leaves

[0081]

[0082] As can be seen from Table 3, the bitterness of tobacco leaves in the pure water soaking and fermentation group was slightly reduced compared with the untreated original sample, and the bitterness of tobacco leaves in the added soaking and fermentation group was significantly reduced.

[0083] Nine sensory evaluation experts were organized to evaluate the quality characteristics of the three samples with a full score of 9. The results are shown in Table 4.

[0084] Table 4 Evaluation results of sample tobacco leaf quality characteristics

[0085]

[0086] The tobacco leaves were evaluated based on their aroma, smoke, aftertaste, and combustion characteristics. The results, shown in Table 4, show that the treated leaves exhibited improvements in both aroma and smoke characteristics compared to the original tobacco. The aftertaste characteristics, such as sweetness, cleanliness, and aftertaste, were significantly improved in the leaves that had been fermented with added materials.

[0087] Example 3

[0088] The activated red yeast was inoculated into a potato glucose water culture medium supplemented with 5% cigar smoke, and the fermentation supernatant was obtained by centrifugation and sterilized to obtain a fermentation supernatant 1.

[0089] The activated abnormal Wickham yeast was inoculated into a potato glucose water culture medium supplemented with 5% cigar smoke, and the fermentation supernatant was obtained by centrifugation and sterilized to obtain fermentation supernatant 2.

[0090] The activated Debaryomyces hansenii was inoculated into a potato glucose water culture medium supplemented with 5% cigar smoke, and the fermentation supernatant was obtained by centrifugation and sterilization to obtain fermentation supernatant 3.

[0091] The fermentation supernatant 1 was mixed with sodium carbonate and apple cider vinegar in a ratio of 3:1:2 to prepare a composite liquid (treatment 1);

[0092] The fermentation supernatant 1 and citric acid were prepared into a composite liquid at a ratio of 2:1 (treatment 2);

[0093] The fermentation supernatant 2 was mixed with sodium carbonate and apple cider vinegar in a ratio of 10:2:3 to prepare a composite liquid (treatment 3);

[0094] The fermentation supernatant 3 and sodium bicarbonate were prepared into a composite liquid at a ratio of 10:5:3 (treatment 4);

[0095] The fermentation supernatant 3 and apple cider vinegar were prepared into a composite liquid at a ratio of 3:2 (treatment 5).

[0096] Add the compound liquid to mineral water at a ratio of 1:1500. Immerse Indonesian cigar tobacco leaves in the soaking liquid for 1 hour, remove from the soaking liquid, and drain in a cool place to adjust the moisture content of the leaves to 25%. Place the leaves in a fermentation room and ferment at 45°C for 30 days before removing from the fermentation room.

[0097] The tobacco leaves were rolled into single-grain cigarettes and, after moisture balance, nine relevant technicians were assigned to evaluate bitterness. Untreated tobacco leaves soaked in pure water served as controls. The results are shown in Table 5.

[0098] Table 5 Evaluation results of bitterness of sample tobacco leaves

[0099]

[0100] As can be seen from Table 5, treatments 1 to 5 can all reduce the bitterness of tobacco leaves.

[0101] Comparative Example 1

[0102] This comparative example provides a cigar tobacco leaf fermented by soaking in a fermentation liquid. The preparation method is similar to the preparation method of the cigar tobacco leaf fermented by soaking in the fermentation liquid in Example 1, except that no sodium bicarbonate is added. The preparation method is as follows:

[0103] The activated Lindnerella Fabiensis yeast strain was inoculated into a potato dextrose water culture medium for fermentation. Fermentation was terminated when the broth's absorbance reached 0.8 at OD600nm. The culture was centrifuged at 12,000 rpm for 10 minutes, and the fermentation supernatant was sterilized. The sterilized supernatant was mixed with mineral water at a mass ratio of 1:1,000 to create an infusion. Indonesian cigar tobacco leaves were immersed in this infusion for 30 minutes, removed, and drained in a cool, 18°C place to adjust the moisture content of the leaves to 25%. The leaves were then placed in a fermentation room and fermented at 40°C for 30 days before removal.

[0104] Comparative Example 2

[0105] This comparative example provides cigar tobacco leaves fermented by soaking in a fermentation liquid. The preparation method is similar to the preparation method of cigar tobacco leaves fermented by soaking in a fermentation liquid in Example 1, except that no sterilized fermentation supernatant is added. The preparation method is as follows:

[0106] Mix sodium bicarbonate and mineral water at a mass ratio of 1:1000 to create a soaking solution. Immerse Indonesian cigar tobacco leaves in the soaking solution for 30 minutes, then remove and drain in a cool, dry place at 18°C. Adjust the moisture content of the leaves to 25%. Place the leaves in a fermentation room and ferment at 40°C for 30 days before removing.

[0107] The tobacco leaves were rolled into single-grain cigarettes and, after moisture balance, were evaluated for bitterness by nine relevant technicians. Untreated tobacco leaves soaked in pure water served as controls. The results are shown in Table 6.

[0108] Table 6 Evaluation results of bitterness of sample tobacco leaves

[0109]

[0110] As shown in Table 6, the cigar tobacco leaves prepared without using an acid-base regulator or sterilized fermentation supernatant were more bitter.

[0111] The technical features of the above-mentioned embodiments can be combined arbitrarily. In order to make the description concise, not all possible combinations of the technical features in the above-mentioned embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0112] The above-described embodiments merely illustrate several implementations of the present invention, and while their descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the patent. It should be noted that a person skilled in the art would be able to make numerous variations and improvements without departing from the spirit of the present invention, all of which fall within the scope of protection of the present invention. Therefore, the scope of protection of the patent for this invention shall be determined by the appended claims, and the specification shall serve to interpret the content of the claims.

Claims

1. A method for preparing cigar tobacco, characterized in that: The steps include: Mixing the sterilized fermentation supernatant, an acidity regulator, and water to prepare a fermentation liquid; soaking tobacco leaves in the fermentation liquid, taking them out, and performing a first fermentation to prepare the cigar tobacco leaves; The fermentation supernatant is prepared by culturing a starter comprising yeast.

2. The preparation method according to claim 1, characterized in that The yeast includes one or more of Cyberlindnera fabianii, Rhodotorula mucilaginosa, Wickerhamomyces anomalus and Debaryomyces hansenii.

3. The preparation method according to claim 1, characterized in that The acidity regulator includes one or more of sodium carbonate, sodium bicarbonate, apple vinegar, rose vinegar and citric acid.

4. The preparation method according to claim 1, characterized in that The volume-to-mass ratio of the fermentation supernatant to the acidity regulator is (1-5) mL:1 g.

5. The preparation method according to claim 1, characterized in that The ratio of the total mass of the fermentation supernatant and the acidity regulator to the mass of the water is 1:(1000-2500); Optionally, the water comprises mineral water.

6. The preparation method according to claim 1, characterized in that The method for preparing the fermentation supernatant comprises the following steps: The fermentation agent including the yeast is placed in a culture medium for a second fermentation. The fermentation is terminated when the absorbance value of the fermentation liquid at OD600nm is 0.75-0.85, and the fermentation supernatant is prepared by centrifugation.

7. The preparation method according to claim 6, characterized in that The method for preparing the fermentation supernatant satisfies one or more of the following conditions: (1) The culture medium comprises a potato dextrose liquid medium with or without cigar tobacco; and (2) Centrifuge at 10,000 rpm to 13,000 rpm for 10 to 15 minutes.

8. The preparation method according to any one of claims 1 to 7, characterized in that The tobacco leaves are soaked in the fermentation liquid for 0.5 h to 2 h.

9. The preparation method according to any one of claims 1 to 7, characterized in that The tobacco leaves are soaked in the fermentation liquid and then taken out, and the moisture content of the tobacco leaves is adjusted to 20% to 30% at 18° C. to 25° C. in the dark, and the first fermentation is performed.

10. The preparation method according to any one of claims 1 to 7, characterized in that The first fermentation is carried out at 35℃~45℃ and the time of the first fermentation is 25 days~35 days.

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