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Fermentation production method of tobacco

A production method and technology of tobacco leaves, which are applied in the fields of tobacco, tobacco preparation, and tobacco treatment, can solve the problems of natural aroma, weakened sense of layering, high cost of artificial and enzyme preparations, and reduced types of aroma substances. Strong standardization and controllability, natural aroma effect

Active Publication Date: 2008-12-17
HONGYUN HONGHE TOBACCO (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the aging time can be shortened by adding exogenous biological enzymes, because the variety of exogenous biological enzymes is too single, the types of aroma substances are reduced, and the natural and layered aroma is weakened
At the same time, this production method of adding exogenous biological enzymes to natural alcoholization, the cost of labor and enzyme preparation is relatively high, which makes the existing production method cycle too long, requiring a large amount of capital and warehouses, and the production cost is relatively high
How to overcome the above problems, there is not yet a good solution in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 1000 grams of Yunnan flue-cured tobacco C 3 F threshed red-cured tobacco leaves, measured its moisture content to be 12%, and used a moisture resurfacing device to moisten the tobacco leaves until the moisture content was 16%. After fermentation for three days at a temperature of 25°C and a humidity of 70%, it was dried to 12% with mechanical wind at a drying temperature of 15°C. Repeat the above process for repeated alcoholization for 300 days to obtain the desired product. The product and the same grade sample (control) aged for three years were cut into shreds and rolled into sample cigarettes respectively. After the moisture was balanced for 24 hours under the condition of relative humidity of 60%, the sensory evaluation was carried out by the comparative smoking method. The results show that the product is better than the control, showing golden and elastic tobacco leaves, mellow, delicate, rich, layered, and significantly reduced irritation and miscellaneous...

Embodiment 2

[0022] Take 1000 grams of Yunnan flue-cured tobacco B 3 F threshed red-cured tobacco leaves, measured its moisture content to be 11%, and used a moisture resurfacing device to moisten the tobacco leaves until the moisture content was 18%. After fermenting for three days at a temperature of 35°C and a humidity of 80%, it was dried to 11% by mechanical wind at a drying temperature of 30°C. Repeat the above process for 180 days of repeated alcoholization to obtain the desired product. The product and the same grade sample (control) aged for three years were cut into shreds and rolled into sample cigarettes respectively. After equilibrating the moisture for 24 hours under the condition of relative humidity of 60%, the sensory evaluation was carried out by the comparative smoking method. The results show that the product is better than the control, with natural and delicate aroma, increased mellowness and sweetness, and reduced irritation and miscellaneous gas.

Embodiment 3

[0024] Take 1000 grams of Yunnan flue-cured tobacco X 1 F threshed and recured tobacco leaves, the water content was determined to be 13%, and the tobacco leaves were moistened to a water content of 22% with a moisture resurfacing device. After fermenting for three days at a temperature of 40°C and a humidity of 90%, it was dried to 13% with mechanical wind at a drying temperature of 45°C. Repeat the above process and repeat the alcoholization for 700 days to obtain the desired product. The product and the same grade sample (control) aged for three years were cut into shreds and rolled into sample cigarettes respectively. After equilibrating the moisture for 24 hours under the condition of relative humidity of 60%, the sensory evaluation was carried out by the comparative smoking method. The results show that this product is better than the control, with natural, delicate and layered aroma, very mellow smoke, and reduced irritation and miscellaneous gas.

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PUM

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Abstract

The invention discloses a fermentation production method of tobacco leaves. The tobacco leaves after threshing and redrying or the tobacco leaves after primary drying and arranging are carried out the resurgence till the water content reaches 16 percent to 22 percent, the fermentation is carried out for 3 days under the conditions of the temperature of 25 DEG C to 40 DEG C and the humidity of 70 percent to 90 percent, the tobacco leaves are further dried till the water content reaches 11 percent to 13 percent, and the process is repeated for 180 to 700 days. The method inspires the activity of biological enzymes in the tobacco leaves which are not passivated, the fermentation is simultaneously carried out along with the non-enzymatic oxidation and the microbial effect, and the rapid alcoholization of the tobacco leaves is carried out through the control of the temperature and the humidity. Compared with the naturally alcoholized and the alcoholized tobacco leaves by adding the biological enzymes, the contents of the protein, the nicotine and tar of the obtained tobacco leaves are lower, and the contents of the fragrant substances and the reducing sugar are higher. The types of the fragrant substances are more, the aroma is natural and delicate, and the smoke is alcoholized. The fermentation production method is characterized by simple operation, low cost and strong operationality, regulation and controllability, thereby facilitating the realization of the large-scale industrial production.

Description

technical field [0001] The invention belongs to the technical field of tobacco alcoholization and fermentation, and in particular relates to a fermentation production method of tobacco leaves. Background technique [0002] Tobacco is a special economic crop for smoking, and its use value depends on its quality. Taste is an important indicator for evaluating the quality of tobacco leaves. High-quality tobacco leaves require pure aroma, sufficient aroma, mellow taste and comfortable aftertaste. It is a complex systematic project from planting tobacco leaves to rolling into cigarette products, during which a series of steps such as threshing and re-baking and tobacco leaf aging are required. Among them, threshing and re-baking is the basic method to solve the defects in the quality of harvested tobacco leaves. The first-cured tobacco (also known as raw tobacco) purchased by the tobacco station is transported to the re-baking workshop for the second curing. It is made into a c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B15/20A24B3/04
Inventor 朱保昆李祖红者为黄立斌段焰青王坚
Owner HONGYUN HONGHE TOBACCO (GRP) CO LTD
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