Method for enhancing aroma of cigar tobacco leaves by utilizing flower bud fermentation liquor

Abstract

The invention discloses a method for enhancing aroma of cigar tobacco leaves by utilizing flower bud fermentation broth, which comprises the following steps: S1, taking the tobacco flower bud fermentation broth as moisture regain water, and performing moisture regain treatment on the cigar tobacco leaves to obtain moisture regain tobacco leaves; s2, fermenting the dampened tobacco leaves; according to the method, the abandoned tobacco flower buds and the lactobacillus plantarum are combined for fermentation, so that not only is the natural aroma resource of the originally abandoned flower buds utilized, but also the quality and aroma of the cigar tobacco leaves are improved; the aroma content of the treated cigar tobacco leaves is increased, offensive odor and irritation of the tobacco leaves can be effectively reduced, the fineness and softness of smoke are improved, and the tobacco leaves have special aroma.

Description

Technical Field

[0001] This invention relates to the field of cigar tobacco technology, and more particularly to a method for enhancing the aroma of cigar tobacco using bud fermentation liquid. Background Technology

[0002] Traditional cigar fermentation processes typically rely on natural microbial communities, resulting in long fermentation cycles that are highly susceptible to environmental influences, leading to unstable fermentation results and difficulty in guaranteeing aroma quality.

[0003] To compensate for the shortcomings of natural fermentation, existing technologies often improve the aroma of tobacco leaves by adding artificial flavorings or exogenous plant extracts. However, such methods may not only introduce the risk of chemical residues, but also easily cause the aroma style to be inconsistent and lack a natural feel, affecting the overall sensory quality of the cigar.

[0004] Therefore, a solution is needed to improve the quality and aroma of cigar tobacco using natural substances. Summary of the Invention

[0005] In view of this, this application provides a method for enhancing the aroma of cigar tobacco leaves using bud fermentation liquid, which solves the problem of how to use natural substances to improve the quality and aroma of cigar tobacco leaves.

[0006] To achieve the above technical objectives, this application adopts the following technical solution: In a first aspect, this application provides a method for enhancing the aroma of cigar tobacco leaves using bud fermentation liquid, comprising the following steps: S1. Using tobacco bud fermentation liquid as rehydration water, cigar tobacco leaves are rehydrated to obtain rehydrated tobacco leaves; S2. Ferment the rehydrated tobacco leaves.

[0007] Preferably, the tobacco bud fermentation broth is obtained by fermenting tobacco buds with Lactobacillus plantarum.

[0008] Preferably, the *Lactobacillus plantarum* is deposited at the Beijing Biotechnology Collection Center with accession number ATCC8014.

[0009] Preferably, the preparation steps of the tobacco bud fermentation liquid are as follows; K1. Inoculate Lactobacillus plantarum glycerol tubes into MRS liquid medium to obtain Lactobacillus plantarum seed culture; K2. Mix tobacco bud powder, water, and glucose, then sterilize to obtain a tobacco bud aqueous solution; K3. The *Lactobacillus plantarum* seed solution is inoculated into the tobacco flower bud aqueous solution, stirred and fermented, and then centrifuged to obtain the tobacco flower bud fermentation broth.

[0010] Preferably, the inoculation concentration of the *Lactobacillus plantarum* seed solution is (1-1.2) × 10⁻⁶.7 CFU.

[0011] Preferably, the mass ratio of the tobacco bud powder, water, and glucose is 5-10:100:2.

[0012] Preferably, in step K3, the temperature of the stirring fermentation is 35-37℃, the time is 48-50h, and the rotation speed is 100-200rpm.

[0013] Preferably, the moisture content of the rehydrated tobacco leaves is 30-35%.

[0014] Preferably, the temperature for fermenting the rehydrated tobacco leaves is 35-37℃, the humidity is 75-80%, and the fermentation time is 7-10 days.

[0015] Preferably, the re-moistening treatment is performed by weighing.

[0016] The beneficial effects of this application are as follows: This application combines discarded tobacco buds with Lactobacillus plantarum for fermentation, which not only utilizes the natural aroma resource of the originally discarded buds, but also improves the quality and aroma of cigar tobacco leaves. The cigar tobacco treated in this application has an increased aroma content, which can effectively reduce the off-flavors and irritation of the tobacco, increase the smoothness and mellowness of the smoke, and give the tobacco a special aroma. Detailed Implementation

[0017] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0018] This application provides a method for enhancing the aroma of cigar tobacco leaves using bud fermentation liquid, comprising the following steps: S1. Using tobacco bud fermentation liquid as rehydration water, cigar tobacco leaves are rehydrated to obtain rehydrated tobacco leaves; S2. Ferment the rehydrated tobacco leaves.

[0019] In this application, tobacco flower buds, a natural byproduct of tobacco plants that would otherwise be discarded, are used as a fermentation substrate. By utilizing the characteristics of tobacco flower buds, which are rich in aroma precursors such as terpenes and phenylethanol, the endogenous aroma precursors of the flower buds are converted into small-molecule volatile esters through the metabolism of plant lactic acid bacteria. This achieves the dual advantages of aroma enhancement and natural source, resulting in a natural flavor with no chemical residues. At the same time, it simplifies the complex process of adding exogenous flavorings.

[0020] In some embodiments, the tobacco bud fermentation broth is obtained by fermenting tobacco buds with Lactobacillus plantarum.

[0021] In some embodiments, the *Lactobacillus plantarum* is deposited at the Beijing Biotechnology Collection Center with accession number ATCC8014.

[0022] In this embodiment, in addition to increasing the aroma concentration and purity, Lactobacillus plantarum can also inhibit the growth of spoilage bacteria.

[0023] In some embodiments, the preparation steps of the tobacco bud fermentation broth are as follows; K1. Inoculate Lactobacillus plantarum glycerol tubes into MRS liquid medium to obtain Lactobacillus plantarum seed culture; K2. Mix tobacco bud powder, water, and glucose, then sterilize to obtain a tobacco bud aqueous solution; K3. The *Lactobacillus plantarum* seed solution is inoculated into the tobacco flower bud aqueous solution, stirred and fermented, and then centrifuged to obtain the tobacco flower bud fermentation broth.

[0024] In some embodiments, the inoculation concentration of the *Lactobacillus plantarum* seed solution is (1-1.2) × 10⁻⁶. 7 CFU, 5g of tobacco flower buds, and 10ml of seed liquid.

[0025] In some embodiments, the mass ratio of the tobacco bud powder, water, and glucose is 5:-10:100:2.

[0026] In some embodiments, in step K3, the temperature of the stirring fermentation is 35-37°C, the time is 48-50 hours, and the rotation speed is 100-200 rpm.

[0027] In some embodiments, the moisture content of the rehydrated tobacco leaves is 30-35%.

[0028] In some embodiments, the temperature for fermenting the rehydrated tobacco leaves is 35-37°C, the humidity is 75-80%, and the fermentation time is 7-10 days.

[0029] In some embodiments, the rehydration treatment is performed by weighing; specifically, the weight of the tobacco leaf × (final moisture content - initial moisture content) ÷ (1 - final moisture content) = weight of the rehydrated water; the initial moisture content of the tobacco leaf is measured using a moisture meter, and the moisture content of the tobacco leaf is measured again after rehydration to see if it reaches 35%.

[0030] The following specific embodiments further illustrate this solution.

[0031] Example 1 A method for enhancing the aroma of cigar tobacco leaves using bud fermentation liquid includes the following steps: S1. A glycerol tube containing *Lactobacillus plantarum* (accession number ATCC8014) was inoculated into MRS liquid medium and cultured at 37°C and 200 rpm for 12 hours. The culture was then transferred to a fresh MRS liquid medium and cultured for another 12 hours to obtain *Lactobacillus plantarum* seed culture. Dried tobacco flower buds were pulverized and passed through a 60-mesh sieve. The tobacco flower bud powder was then mixed with deionized water at a mass ratio of 1:20 and shaken in a shaker for 1 hour. 2 g of glucose was then added and dissolved completely. The mixture was then autoclaved at 115°C for 20 minutes to obtain a tobacco flower bud aqueous solution. 10 ml of this solution was inoculated with a concentration of 1 x 10⁻⁶ g / mL. 7 CFU (Chemical Lactobacillus plantarum) seed liquid was added to a tobacco bud aqueous solution. 10 ml of seed liquid was added to 100 ml of tobacco bud aqueous solution, and fermentation was carried out at 37℃ and 200 rpm for 48 h. The fermented tobacco bud extract was stored in a refrigerator at 4℃ to obtain tobacco bud fermentation liquid. The tobacco bud fermentation liquid was used as rehydration water to rehydrate cigar tobacco leaves. The moisture content of the cigar tobacco leaves was adjusted to 35% to obtain rehydrated tobacco leaves. S2. Place the rehydrated tobacco leaves into a fermentation device and ferment for 7 days at a temperature of 37℃ and a humidity of 80% to complete the aroma enhancement process.

[0032] Comparative Example 1 A method for enhancing the aroma of cigar tobacco leaves, which is otherwise the same as in Example 1, except that the tobacco bud fermentation liquid is replaced with water.

[0033] Comparative Example 2 A method for enhancing the aroma of cigar tobacco leaves, which is otherwise the same as in Example 1, except that the tobacco bud fermentation liquid is replaced with a tobacco bud aqueous solution. The preparation steps of the tobacco flower bud aqueous solution are as follows: put the dried tobacco flower buds into a pulverizer and crush them, then pass them through a 60-mesh sieve. Then mix the tobacco flower bud powder with deionized water at a mass ratio of 1:20, shake in a shaker for 1 hour, and after complete dissolution, sterilize by high pressure steam at 115℃ for 20 minutes to obtain the tobacco flower bud aqueous solution.

[0034] Comparative Example 3 A method for enhancing the aroma of cigar tobacco leaves, which is otherwise the same as in Example 1, except that the tobacco bud fermentation liquid is replaced with Lactobacillus plantarum seed liquid; the specific operation is as follows: The preserved Lactobacillus plantarum glycerol tubes were inoculated into MRS liquid medium and cultured in a shaker at 37°C and 200 rpm for 12 h. Then, they were transferred to a new MRS liquid medium and cultured for another 12 h to obtain Lactobacillus plantarum seed culture. Inoculation concentration of 1x10 in 10ml 7The seed culture of Lactobacillus plantarum from CFU was used to adjust the moisture content of cigar tobacco leaves to 35% by weighing and rehydration. The tobacco leaves were then placed in a fermentation device and fermented for 7 days at a temperature of 37°C and a humidity of 80%.

[0035] Comparative Example 4 A method for enhancing the flavor of cigar tobacco leaves, otherwise identical to Example 1, except that the *Lactobacillus plantarum* ATCC8014 is replaced with *Hansenula polymorpha* from grape juice. Hanseniaspora grapes (hereinafter referred to as Hansenula yeast).

[0036] Testing and Evaluation The volatile aroma components of the products from different embodiments and comparative examples were determined: Qualitative and quantitative analysis of neutral aroma compounds in tobacco leaves was performed using a 7890A gas chromatography-mass spectrometry (GC-MS) system. The pretreatment of fermented tobacco leaf samples employed a simultaneous distillation-extraction method. One end of the simultaneous distillation-extraction apparatus was connected to a 500 mL round-bottom flask, into which 10 g of tobacco leaf sample and 200 mL of saturated saline solution were added, and the mixture was heated in an oil bath at 120-140℃. The other end was connected to a 150 mL round-bottom flask containing 60 mL of dichloromethane, and the flask was heated in a water bath at 55℃. Once boiling began, the oil bath at the other end was opened for simultaneous distillation-extraction. Timing began when stratification occurred in the apparatus. Five hours later, the organic phase in a 150 mL round-bottom flask was collected and rotary evaporated at 45 °C to about 2 mL. A small amount of anhydrous sodium sulfate was added to prevent water from seeping into the sample. After filtration with a 0.22 μm nylon filter, the sample was placed in a chromatographic bottle and 50 μL of 1.2 g / L phenethyl acetate was added as an internal standard. The sample was then detected by GC-MS.

[0037] The qualitative and quantitative conditions for aroma compounds were as follows: the obtained analytical samples were identified by GC-MS and searched using the NIST14 library. The GC-MS analytical conditions were as follows: Agilent Techologies 7890A; column: HP-5MS capillary column (30 m × 0.25 mm, 0.25 μm); injection volume: 1 μL; carrier gas: helium; flow rate: 1 mL / min; split ratio: 10:1; injection port temperature: 250℃; temperature program: 40℃ for 2 min, increased to 200℃ at 2℃ / min, held for 5 min, then increased to 280℃ at 10℃ / min; mass spectrometer: Agilent Techologies 5975C; transfer line temperature: 250℃; ion source temperature: 230℃; ionization mode EI: 70 eV. Quantification was performed using the phenethyl acetate internal standard method.

[0038] The results are shown in Tables 1 to 4.

[0039] Table 1. Main aroma compounds of cigar tobacco leaves fermented with tobacco bud fermentation liquid

[0040] As can be seen from Table 1, after fermentation with Lactobacillus plantarum, the total amount of aroma substances in Example 1 increased significantly compared with Comparative Example 1, from 963.06 μg / g in Comparative Example 1 to 2247.24 μg / g in Example 1. This indicates that the method has a significant effect on improving the aroma substances of cigar tobacco leaves.

[0041] Regarding aldehydes, the total amount increased from 26.85 μg / g in Comparative Example 1 to 112.76 μg / g in Example 1. The main component was 2-phenylacetaldehyde, which has a hyacinth-like aroma and a sweet fruity aroma after dilution. Also present were phenylalanine conversion products, benzaldehyde and phenylacetaldehyde. Benzaldehyde has a cherry aroma with a slight woody note, while phenylacetaldehyde has a hyacinth and lilac aroma. Furthermore, tetradecanoic acid and citronellol, which were undetectable in Comparative Example 1, reached levels of 31.50 μg / g and 0.31 μg / g, respectively, in Example 1. This indicates that the method significantly increased the content of aldehyde aroma compounds, while the contents of furfural and cis-4-decenal decreased from 1.45 μg / g and 0.10 μg / g, respectively, in Comparative Example 1 to almost zero. It is evident that the method has a complex effect on aldehyde aroma compounds, but overall it significantly increases the total amount of aldehyde aroma compounds, resulting in a richer and more complex aroma in cigar tobacco.

[0042] For ketones, the total amount increased from 56.41 μg / g in Comparative Example 1 to 153.4 μg / g in Example 1. The main substances were cephalosporin and carotenoid conversion products. Solanone, a cephalosporin conversion product, increased from 27.51 μg / g to 79.42 μg / g, possessing a fresh carrot aroma and enhancing tobacco aroma. It also accounted for the largest proportion of ketones, approximately 51.77%. β-ionone, damascene, and 4,7,9-mega-stigmastrien-3-one, as carotenoid conversion products, all possess varying degrees of fruity, floral, and woody aromas, contributing significantly to the aroma of cigar tobacco. This method resulted in an overall increase in the content of ketone aroma compounds, with a significant increase in the content of some compounds, bringing richer fruity, floral, and woody aromas to cigar tobacco.

[0043] Alcohols were the most abundant component, with the total amount increasing from 817.34 μg / g in Comparative Example 1 to 1911.08 μg / g in Example 1. The main component was phytol, a chlorophyll conversion product. Phytol has floral and fresh aromas, and its increased content helps to remove impurities from cigar tobacco. The increase in phytol content was significant, rising from 733.77 μg / g to 1729.21 μg / g. The second most abundant component was perillyl alcohol, which increased from 55.72 μg / g in Comparative Example 1 to 127.78 μg / g in Example 1, exhibiting a faint ambergris aroma. In addition, Maillard reaction and phenylalanine conversion products were also present in relatively large quantities, such as furfuryl alcohol, benzyl alcohol, and phenylethyl alcohol. Furfuryl alcohol belongs to the roasted aroma type, with ethanol and caramel aromas, while benzyl alcohol and phenylethyl alcohol belong to the floral aroma type, with a predominantly rose fragrance. This method significantly increases the total amount of alcoholic aroma compounds, especially the increase in phytosterol content, which helps to remove the off-flavors of cigar tobacco leaves, making the aroma more refreshing and pleasant.

[0044] The total content of esters increased from 3.38 μg / g in Comparative Example 1 to 4.78 μg / g in Example 1. While the overall content is not high, it is still one of the more important volatile substances in cigars. Ester volatiles are products of the conversion of amino acids and fatty acids, capable of producing aromatic odors and reducing the harshness of tobacco leaves to some extent. Specifically, the contents of (E)-3,7-dimethyl-2,6-octadienol 3-methylbutyrate and dihydroactinol increased from 0.47 μg / g and 2.91 μg / g to 0.64 μg / g and 4.14 μg / g, respectively. (E)-3,7-dimethyl-2,6-octadienol 3-methylbutyrate has a rose aroma, with an apple and pineapple-like undertone and a sweet apple-like sweetness. Dihydroactinol has a coumarin-like aroma. This indicates that this method can increase the content of ester aromatic substances to some extent, thereby bringing a richer aroma to cigar tobacco leaves.

[0045] Furthermore, the content of some substances in other categories also changed. For example, the content of 2-methylpyrazine in Example 1 was 0.80 μg / g, while it was not detected in Comparative Example 1. It has a nutty and cocoa-like aroma. The content of caryophyllin increased from 54.38 μg / g to 61.69 μg / g, exhibiting a woody aroma with ambergris notes. This indicates that the method also had a certain impact on other aroma substances in cigar tobacco leaves, further enriching the aroma composition of cigar tobacco leaves.

[0046] Overall, the method of the present invention effectively increases the total amount of aroma substances in cigar tobacco leaves, especially in terms of aldehydes, ketones and alcohols, making the aroma of cigar tobacco leaves more intense, rich and pleasant, and helping to improve the quality of cigar tobacco leaves.

[0047] Table 2. Main aroma compounds in fermentation broths of different concentrations

[0048] As can be seen from Table 2, at 1×10 7 At the CFU concentration, the total aroma compounds in the fermentation broth reached 657.29 μg / g, significantly higher than other concentrations. This indicates that microbial fermentation activity was more active at this concentration, producing more aroma compounds and demonstrating a significant advantage in improving the aroma quality of tobacco leaves. Secondly, several key aroma components were present at this concentration, such as perillyl alcohol at a high content of 477.09 μg / g, playing a crucial role in increasing the intensity of tobacco aroma. Simultaneously, caryophyllein and damascene also showed high levels at this concentration. These aroma components worked synergistically, resulting in a richer, more harmonious, and distinctive aroma in the tobacco leaves, contributing to the development of a superior tobacco aroma style.

[0049] From the overall data trend, 1×10 7 The CFU concentration is at the middle level of the fermentation broth concentration. Compared to lower concentrations, the number of microorganisms is sufficient to produce enough enzymes and metabolites to promote the transformation of tobacco components and the formation of aroma. Compared to higher concentrations, it may avoid problems such as competitive inhibition caused by excessive microbial density, insufficient oxygen, or adverse effects caused by the accumulation of metabolites. The fermentation process is relatively balanced and stable, which is more conducive to the generation and accumulation of high-quality tobacco aroma substances. Therefore, this concentration is chosen for cigar tobacco fermentation.

[0050] Flavonoids are a class of secondary metabolites widely found in plants, belonging to the polyphenol class of compounds. They are diverse, commonly including flavonols (such as kaempferol and quercetin), flavones (such as luteolin), chalcones (such as 2',3,4,4'-tetrahydroxychalcone), and anthocyanins (such as cyanidin 3-O-rutinoside and cyanidin O-rutinoside). Flavonoids have many important functions, participating in the regulation of plant growth and development, resisting pests and diseases, and possessing antioxidant effects.

[0051] Flavonoids play an indispensable role in the tobacco fermentation process. They not only affect the color, aroma, and taste of tobacco leaves, but are also closely related to the formation of tobacco quality. Appropriate amounts of flavonoids can improve the color of tobacco leaves, enhance the richness and harmony of the aroma, optimize the taste, reduce irritation, and improve smoking comfort.

[0052] Table 3 Comparison of Flavonoid Content

[0053] As shown in Table 3, in the study of flavonoid content, comparing the peak area data of flavonoids in Example 1 (with added fermentation broth) and Comparative Example 1 (without added fermentation broth), the addition of fermentation broth clearly demonstrates a significant advantage. Looking at individual substances, many flavonoids show better peak area performance in Example 1 (with added fermentation broth). Taking 3-O-rutin as an example, the peak area value of Comparative Example 1 was only 2,982,666.67, while the peak area value of Example 1 was 5,475,166.67. Although lower than the fermentation broth group, it is much higher than Comparative Example 1, indicating that the addition of fermentation broth has a positive effect on increasing its content. For kaempferol-7-O-β-D-glucopyranoside, the peak area of ​​Comparative Example 1 was 144,633.33, while Example 1 reached 187,566.67, showing a clear upward trend. For example, the peak area of ​​lycopene in Comparative Example 1 was 3,883,666.67, while in Implementation 1 it was 6,275,000.00, showing a significant increase. This indicates that the fermentation broth can promote the formation or accumulation of such substances. A comparison of total data provides a more intuitive understanding of the difference. The peak area of ​​total flavonoids in Comparative Example 1 was 89,798,791.67, while the peak area of ​​total flavonoids in Implementation 1 with added fermentation broth reached 102,578,798.33, which is 12,780,006.66 higher than Comparative Example 1. This significant difference fully demonstrates that Implementation 1 with added fermentation broth significantly increased the overall content of flavonoids. The fermentation broth was inoculated at 1×10⁻⁶. 7 Tobacco bud fermentation liquid is made by fermenting tobacco bud aqueous solution with CFU seed liquid.

[0054] Table 4 Comparison of unique and dominant aroma compounds

[0055] Based on both individual and total data on various flavonoids, it is evident that Implementation 1, which added fermentation broth, was significantly more effective than the control group 1 (without flavonoids) in promoting the production or accumulation of flavonoids. This is of great significance for improving the fermentation quality of tobacco leaves, optimizing their color, aroma, and taste, and can provide strong support for the production of high-quality tobacco leaves. The antioxidant and antibacterial effects of flavonoids can effectively protect tobacco leaf components, while their metabolites may participate in aroma formation, enhancing the sensory experience.

[0056] In conclusion, Example 1, which added fermentation liquid, is superior to Comparative Example 1, which did not add it, in promoting the synthesis and accumulation of flavonoids, and has a more significant effect. This is of great significance for improving the quality and taste of tobacco leaves.

[0057] The above are merely preferred embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for enhancing the aroma of cigar tobacco leaves using bud fermentation liquid, characterized in that, Includes the following steps: S1. Using tobacco bud fermentation liquid as rehydration water, cigar tobacco leaves are rehydrated to obtain rehydrated tobacco leaves; S2. Ferment the rehydrated tobacco leaves.

2. The method for enhancing the aroma of cigar tobacco leaves using bud fermentation liquid according to claim 1, characterized in that, The tobacco bud fermentation broth is obtained by fermenting tobacco buds with Lactobacillus plantarum.

3. The method for enhancing the aroma of cigar tobacco leaves using bud fermentation liquid according to claim 2, characterized in that, The *Lactobacillus plantarum* is deposited at the Beijing Biotechnology Collection Center, with accession number ATCC8014.

4. The method for enhancing the aroma of cigar tobacco leaves using bud fermentation liquid according to claim 2, characterized in that, The preparation steps of the tobacco bud fermentation liquid are as follows; K1. Inoculate Lactobacillus plantarum glycerol tubes into MRS liquid medium to obtain Lactobacillus plantarum seed culture; K2. Mix tobacco bud powder, water, and glucose, then sterilize to obtain a tobacco bud aqueous solution; K3. The *Lactobacillus plantarum* seed solution is inoculated into the tobacco flower bud aqueous solution, stirred and fermented, and then centrifuged to obtain the tobacco flower bud fermentation broth.

5. The method for enhancing the aroma of cigar tobacco leaves using bud fermentation liquid according to claim 4, characterized in that, The inoculation concentration of the *Lactobacillus plantarum* seed solution was (1-1.2)×10⁻⁶. 7 CFU.

6. The method for enhancing the aroma of cigar tobacco leaves using bud fermentation liquid according to claim 4, characterized in that, The mass ratio of tobacco bud powder, water, and glucose is 5-10:100:

2.

7. The method for enhancing the aroma of cigar tobacco leaves using bud fermentation liquid according to claim 4, characterized in that, In step K3, the temperature for stirring and fermentation is 35-37℃, the time is 48-50h, and the rotation speed is 100-200rpm.

8. The method for enhancing the aroma of cigar tobacco leaves using bud fermentation liquid according to claim 1, characterized in that, The moisture content of the rehydrated tobacco leaves is 30-35%.

9. The method for enhancing the aroma of cigar tobacco leaves using bud fermentation liquid according to claim 1, characterized in that, The temperature for fermenting the rehydrated tobacco leaves is 35-37℃, the humidity is 75-80%, and the fermentation time is 7-10 days.

10. The method for enhancing the aroma of cigar tobacco leaves using flower bud fermentation liquid according to claim 1, characterized in that, The method for re-moistening is the weighing re-moistening method.

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