CN103750533A - Method for improving quality of flue-cured tobacco by using plant aroma raw materials - Google Patents

Abstract

The invention discloses a method for improving the quality of flue-cured tobacco by using plant aroma raw materials. The harvested fresh tobacco leaves are put into the barn and roasted according to the conventional three-stage method. At the same time, the plant aroma raw materials are heated outside the barn, and the plant aroma generated after heating is introduced into the barn. The method can enrich the aroma of tobacco leaves, cover up miscellaneous gases, improve the taste of smoking, and reduce the dryness of smoke. The invention does not need to change the original baking process of the tobacco leaves, and the aroma components of the plant aroma raw materials can be well cured in the tobacco leaves, which not only reduces the use cost of the essence, but also improves the safety of the tobacco leaves.

Description

A method for improving the quality of flue-cured tobacco with plant aroma raw materials

technical field

The invention belongs to the technical field of tobacco production, and in particular relates to a method for improving the quality of flue-cured tobacco by using plant aroma raw materials for flavoring when the flue-cured tobacco is initially cured.

Background technique

The quality of tobacco depends largely on the aroma in the tobacco leaves. Although most of the aroma components in tobacco leaves have very little content, they have a great influence on the aroma of tobacco leaves, and then affect the smoking quality of tobacco leaves. Baking is an important part of the formation of aroma-inducing substances in flue-cured tobacco. Tobacco leaves can only show their unique aroma after being toasted. Under the action of a series of enzymes such as enzymes, hydrolases, and oxidoreductases, they are continuously decomposed, transformed and consumed, small molecular organic substances are continuously accumulated, and the unique aroma, taste, and strength of flue-cured tobacco are gradually formed.

In the prior art, the fresh tobacco leaves harvested in the field are generally first simply roasted by farmers. This kind of roasting is a physical process of water loss and a chemical enzymatic reaction process. Fresh tobacco leaves dry out through loss of water, and a series of high molecular substances inside the tobacco leaves are decomposed and converted into small molecular substances, which are closely related to the quality of the tobacco leaves themselves. Moreover, there are defects in varying degrees in the quality of the cured tobacco leaves, such as heavy green miscellaneous gas, strong irritation, impurity, rough and uncomfortable smoke, and failure to reveal the fragrance. Therefore, cigarette manufacturers must go through a series of complex processes before rolling, including post-alcoholization and adding flavors and fragrances, in order to achieve the best cigarette aroma and smoking quality. If it is possible to carry out targeted flavoring treatment on tobacco leaves during field curing, it should be able to positively improve the aroma quality and taste of tobacco leaves, and it is expected to reduce the amount of spices and improve the efficiency of flavoring. There is no good solution.

Contents of the invention

The object of the present invention is to address the deficiencies of the prior art, and provide a method for improving the quality of flue-cured tobacco with plant aroma raw materials, which can reduce the cost of essence use and improve the safety of tobacco leaf use while improving the aroma quality and mouthfeel of tobacco leaves.

The purpose of the present invention is achieved through the following technical solutions.

Unless otherwise stated, the percentages used in the present invention are all percentages by weight.

A method for improving the quality of flue-cured tobacco with plant-flavored raw materials, which is characterized in that: the harvested fresh tobacco leaves are put into a barn, and the roasting is carried out according to a conventional three-stage method, and at the same time, the plant-flavored raw materials are heated outside the barn, And the plant aroma generated after heating is introduced into the barn.

The plant fragrance material is preferably one of rose, lavender, geranium or rosemary.

The heating temperature of the plant fragrance raw material is 40°C-80°C.

The heating temperature of the plant aroma raw material is preferably 40°C, 60°C or 80°C.

The technical solution of the present invention is mainly based on the following understanding: the aroma-inducing substances released by the plant aroma raw materials after heating can be fully absorbed by the tobacco leaves during baking under the action of temperature and humidity, so as to enrich the aroma of tobacco leaves, cover up miscellaneous gases, and improve the taste , to reduce the dryness of smoke and improve the quality of tobacco leaves. Further experiments found that different plant aroma materials released different laws of aroma-causing substances at different temperatures. Among them: roses and lavender released a large amount of aroma-causing substances at 80°C, and released more aroma-causing substances at 40 and 60°C. The types are abundant; Geranium geranium and rosemary release the largest amount of aroma substances at 60°C and 80°C, and the types of aroma substances released at 40°C are more abundant. In the three-stage curing process of tobacco leaves, along with the synthesis of aroma precursor substances, the temperature and humidity conditions in the barn are different at different stages, and the aroma precursor substances formed are also different, so it can be used for tobacco leaf curing. In different periods of time, the law of releasing aroma-causing substances from plant aroma materials at different temperatures is used to achieve the best flavoring effect with the flue-cured tobacco in the barn.

Compared with the prior art, the present invention has the following advantages: the present invention has a unique approach, combining the laws of the release of aroma-causing substances by plant-flavored raw materials at different temperatures, heating the plant-flavored raw materials outside the barn, and introducing the gas of the aroma-causing substances released by heating into In the barn, under the action of temperature and humidity, the tobacco leaf cells breathe and absorb the volatile aroma substances of the plant aroma raw materials, so as to enrich the aroma of the tobacco leaves, cover up the miscellaneous gases, improve the taste, and reduce the dryness of the smoke. The whole roasting and flavoring process does not change the original roasting method of the tobacco leaves. At the same time, the natural plant aroma raw materials are added to the tobacco leaves before industrial use, so that the aroma components of the plant aroma raw materials can be well solidified in the tobacco leaves, further improving the quality of the tobacco leaves, thereby reducing the use of industrial flavors and fragrances, not only reducing the The use cost of essence also improves the safety of tobacco leaf use.

Detailed ways

The present invention will be further described in detail through the examples below, but the examples are not intended to limit the technical solution of the present invention. Any transformation made based on the teaching of the present invention falls within the protection scope of the present invention.

Example 1

Weigh 2000g of roses and heat them outside the oven. The heated airflow is introduced into the oven through pipes. The oven is an ordinary intensive oven with a capacity of about 7000kg/oven. The roasting modulation is carried out according to the conventional three-stage roasting method of flue-cured tobacco. The rose heating temperature setting varies with the four stages of tobacco leaf baking: 1. When loading tobacco, set the heating temperature to 60°C after loading the tobacco, and introduce the heated gas into the curing room; 2. During the yellowing period, roasting For about 24 hours, set the heating temperature to 60°C when the temperature of the baking room reaches 38°C; 3. During the color fixing period, bake for about 72 hours, and set the heating temperature to 80°C when the temperature of the drying room reaches 50°C; 4. During the drying period, bake About 96 hours, when the oven temperature reaches 60°C, set the heating temperature to 60°C. After the curing, the tobacco leaves were taken out to make cigarettes, and compared with the tobacco leaves cured under normal curing conditions for smoking evaluation. The results are shown in Table 1.

Table 1 Sensory quality evaluation of external heating in rose barn and tobacco leaf baking and flavoring

The smoking evaluation shows that adding the airflow generated by heating the plant aroma material rose during the baking process can significantly improve the aroma of the tobacco leaves, making the smoke softer and more delicate, increasing the richness, revealing the floral, fruity and rose aromas, and the aroma is transparent. The property is good, the green miscellaneous gas is obviously reduced, and the irritation and oral residue are reduced.

Example 2

Weigh 3000g of lavender and heat it outside the barn, and the heated airflow is introduced into the barn through the pipeline. The barn is an ordinary intensive barn, and the capacity of the barn is about 7000kg/furnace. The roasting modulation is carried out according to the conventional three-stage roasting method of flue-cured tobacco. The heating temperature setting of lavender varies with the four stages of tobacco leaf baking: 1. When loading tobacco, after loading the tobacco, set the heating temperature to 60°C, and introduce the heated gas into the curing room; 2. During the yellowing period, the drying Baking for about 24 hours, set the heating temperature at 60°C when the temperature of the oven reaches 38°C; 3. During the color fixing period, bake for about 72 hours, and set the heating temperature at 40°C when the temperature of the oven reaches 50°C; 4. During the drying period, bake Bake for about 96 hours, and set the heating temperature to 60°C when the oven temperature reaches 60°C. After the curing, the tobacco leaves were taken out to make cigarettes, and compared with the tobacco leaves cured under normal curing conditions for smoking evaluation. The results are shown in Table 2.

Table 2 Sensory quality evaluation of external heating in lavender barn and tobacco leaf baking and flavoring

The smoking evaluation shows that after the hot airflow generated by the heating of the plant aroma raw material lavender is introduced into the barn and the tobacco leaves are baked and prepared, the smoke of the tobacco leaves is softer and more delicate, the richness is increased, the hair permeability is good, the green miscellaneous gas is significantly reduced, and the smoke in the smoke is more soft and delicate. It has the unique fragrance of lavender, and the coordination between smoke and lavender is good, and the irritation and oral residue are reduced.

Example 3

Weigh 3000g of geranium geranium and heat it outside the barn, and the heated airflow is introduced into the barn through the pipeline. The barn is a common intensive barn, and the capacity of the barn is about 7000kg/furnace. The roasting modulation is carried out according to the conventional three-stage roasting method of flue-cured tobacco. The heating temperature setting of Geranium geranium varies with the four stages of tobacco leaf curing: 1. When loading tobacco, put it into the curing room before lighting the fire after loading the tobacco. At this time, set the heating temperature to 60°C; 2. Turn yellow During the baking period, bake for about 24 hours. When the temperature of the baking room reaches 38°C, put it into the baking room. At this time, set the heating temperature to 60°C; In the baking room, set the heating temperature at 80°C at this time; 4. During the dry tendon period, bake for about 96 hours, and set the heating temperature at 40°C when the temperature of the drying room reaches 60°C. After the curing, the tobacco leaves were taken out to make cigarettes, and compared with the tobacco leaves cured under normal curing conditions for smoking evaluation. The results are shown in Table 3.

Table 3 Sensory quality evaluation of Geranium geranium outdoor heating and tobacco leaf baking and flavoring

The evaluation shows that the hot airflow produced by the plant aroma raw material geranium after heating is introduced into the barn and the tobacco leaves are roasted and flavored. , Tobacco and geranium are well coordinated, the green miscellaneous gas is significantly reduced, and the irritation and oral residues are reduced.

Example 4

Weigh 500g of rosemary and heat it outside the oven. The heated airflow is introduced into the oven through the pipeline. The oven is a common intensive oven with a capacity of about 7000kg/furnace. The roasting modulation is carried out according to the conventional three-stage roasting method of flue-cured tobacco. The heating temperature setting of rosemary varies with the four stages of tobacco leaf baking: 1. When loading tobacco, put it into the curing room before lighting the fire after loading the tobacco leaves. At this time, set the heating temperature to 60°C; 2. Turn yellow During the baking period, bake for about 24 hours. When the temperature of the baking room reaches 38°C, put it into the baking room. At this time, set the heating temperature to 60°C; In the baking room, set the heating temperature at 80°C at this time; 4. During the dry tendon period, bake for about 96 hours, and set the heating temperature at 40°C when the temperature of the drying room reaches 60°C. After the curing, the tobacco leaves were taken out to make cigarettes, and compared with the tobacco leaves cured under normal curing conditions for smoking evaluation. The results are shown in Table 4.

Table 4 Sensory quality evaluation of external heating in rosemary barn and tobacco leaf baking and flavoring

The smoking evaluation shows that after adding rosemary, the plant aroma raw material, the smoke of the tobacco leaves is softer and more delicate, the richness is increased, the penetrability is good, the green miscellaneous gas is significantly reduced, and the smoke has the unique aroma of rosemary. The fragrance is well coordinated, and the irritation and oral residues are reduced. However, with the increase of the amount of rosemary, the aroma of rosemary in the smoke intensifies, the coordination with the aroma of smoke decreases, and the residue in the mouth increases.

Claims (4)

1. A method for improving the quality of flue-cured tobacco with plant-flavored raw materials, which is characterized in that: the harvested fresh tobacco leaf weaving rods are loaded into a curing barn, and the conventional three-stage method is used for baking, while the plant-flavored tobacco is heated outside the barn. Raw materials, and the plant aroma generated after heating is introduced into the barn. 2. The method for improving the quality of flue-cured tobacco with plant aroma materials according to claim 1, characterized in that: said plant aroma materials are preferably one of rose, lavender, geranium or rosemary. 3. The method for improving the quality of flue-cured tobacco with plant aroma raw materials according to claim 1, characterized in that: the heating temperature of the plant aroma raw materials is 40°C-80°C. 4. The method for improving the quality of flue-cured tobacco with plant aroma raw materials according to claim 1, characterized in that: the heating temperature of plant aroma raw materials is preferably 40°C, 60°C or 80°C.