CN115606835A - Tobacco flavor control composition, tobacco flavor control agent and method for treating tobacco - Google Patents

Abstract

The invention relates to a tobacco aroma regulating composition, a tobacco aroma regulating agent and a method for treating tobacco, and belongs to the technical field of tobacco processing. The tobacco flavor regulating composition of the present invention consists of type I amino acids (aspartic acid and/or asparagine), sweet amino acids, umami amino acids, aromatic amino acids, sulfur-containing amino acids, basic amino acids and type II amino acids (iso Leucine, valine, tryptophan), when the tobacco flavor regulating composition of the present invention is used to treat tobacco, it can realize the highlighting and migration of tobacco flavor and the improvement of tobacco quality.

Description

Tobacco aroma regulating composition, tobacco aroma regulating agent, method for treating tobacco

technical field

The invention relates to a tobacco flavor regulating composition, a tobacco flavor regulating agent and a method for treating tobacco, belonging to the technical field of tobacco processing.

Background technique

Flavor and quality are the two main sensory attributes of tobacco, and are important factors that determine the style and price of tobacco products. However, tobacco is an agricultural product. Due to factors such as the climate, soil, and planting level of the place of production, there are large differences in the aroma, quality, and quantity of tobacco produced in different regions. The cigarette industry has a natural demand for the free combination of tobacco raw materials in order to meet the needs of the consumer market. Therefore, there has always been a structural contradiction between the supply and demand of tobacco raw materials. Exogenous addition and optimization of processing technology are the main technical approaches to alleviate the above contradictions.

In terms of exogenous additions, the appearance of tobacco flavor depends on tobacco extracts. For example, the Chinese patent application document with the publication number CN111876256A discloses a preparation method and application of a sweet-flavored tobacco flavor. Tobacco extracts such as , cold extract of Yunnan tobacco powder, etc.; the Chinese patent application document with the notification number CN103060090B discloses a kind of tobacco flavor with a light fragrance style, its preparation, use method and cigarette, and the tobacco flavor provided by the invention. Yunyan Extract. On the one hand, tobacco extract needs to consume a large amount, especially high-quality tobacco raw materials; on the other hand, mass production practice shows that its influence on the appearance and migration of tobacco flavor is still far from the ideal effect.

In terms of processing technology optimization, tobacco aroma and quality improvement are mainly concentrated in the tobacco modulation and redrying stages. For example, the Chinese patent application document with the publication number CN106174677A discloses a method for curing characteristic tobacco leaves of the light-flavor type, and the Chinese patent application document with the publication number CN106174678A discloses a method for curing characteristic tobacco leaves with the strong-flavor type. These two patents mainly adjust the temperature and humidity control conditions at each stage of the tobacco leaf curing process based on the different laws of degradation of macromolecular components in tobacco leaves and different synthesis speeds of small molecular components under different temperature and humidity conditions, and finally achieve highlighting the flavor of tobacco leaves and ensuring the quality of tobacco leaves requirements. The Chinese patent application document with the publication number CN112914143A discloses a method for setting the re-curing temperature of tobacco sheets to highlight the aroma and style of tobacco leaves. The invention uses sensory evaluation or GC-MS to measure representative aroma components to determine the aroma of tobacco leaf raw materials. Features, personalized processing for different flavor styles of tobacco leaves. The above-mentioned processing technology is based on the existing processing technology, and it is a technological improvement for the fine classification and processing of different flavor tobacco raw materials. It is difficult to achieve the goal of tobacco flavor migration. At the same time, because the processing control follows the traditional method, the improvement of tobacco quality is limited.

To sum up, based on the major realistic demand of alleviating the structural contradiction between tobacco supply and demand, it is an urgent need to develop a tobacco flavor regulating composition that can effectively reveal and transfer tobacco flavor, and can significantly improve tobacco quality. problem.

Contents of the invention

The object of the present invention is to provide a tobacco flavor regulating composition capable of realizing tobacco flavor highlighting, migration and tobacco quality improvement.

The second object of the present invention is to provide a tobacco flavor regulator.

A third object of the present invention is to provide a method for treating tobacco.

In order to achieve the above objectives, the technical scheme adopted by the tobacco flavor regulating composition of the present invention is:

A tobacco flavor regulating composition, which is composed of the following molar parts of amino acids: 5-70 parts of type I amino acids, 5-70 parts of sweet amino acids, 0-30 parts of umami amino acids, 0-40 parts of aromatic amino acids, containing 0-10 parts of sulfur amino acid, 0-50 parts of basic amino acid, 0-45 parts of type II amino acid; the type I amino acid is aspartic acid and/or asparagine; the sweet amino acid is selected from glycine, serine One or any combination of , alanine, and threonine; the umami amino acid is glutamic acid; the aromatic amino acid is tyrosine and/or phenylalanine; the sulfur-containing amino acid is methionine; The basic amino acid is histidine and/or arginine; the type II amino acid is selected from one or any combination of isoleucine, valine, and tryptophan.

The tobacco flavor regulating composition of the present invention consists of type I amino acids (aspartic acid and/or asparagine), sweet amino acids, umami amino acids, aromatic amino acids, sulfur-containing amino acids, basic amino acids and type II amino acids (iso Leucine, valine, tryptophan), the above-mentioned amino acids mainly play the following roles in the endogenous browning reaction of tobacco in addition to providing a certain baking aroma: type I amino acids provide green aroma, sweet amino acids provide sweet aroma, Umami amino acids are rich in aroma, aromatic amino acids provide honey-sweet and floral aromas, sulfur-containing amino acids provide sulfide aromas, basic amino acids provide prominent roasted aromas, and type II amino acids provide other aromas. When the tobacco flavor regulating composition of the present invention is used to treat tobacco, it can realize the display and migration of tobacco flavor and the improvement of tobacco quality.

Preferably, the above-mentioned tobacco flavor control composition is composed of the following molar fractions of amino acids: 5-65 parts of type I amino acids, 5-70 parts of sweet amino acids, 0-9 parts of umami amino acids, and 0-40 parts of aromatic amino acids , 0-5 parts of sulfur-containing amino acids, 0-45 parts of basic amino acids, and 0-35 parts of type II amino acids.

Preferably, the tobacco flavor regulating composition is composition A, composition B or composition C;

The composition A is composed of amino acids in the following molar fractions: 0-30 parts of aspartic acid, 0-20 parts of asparagine, 0-50 parts of glycine, 0-50 parts of serine, and 0-50 parts of alanine , 0-30 parts of glutamic acid, 0-30 parts of tyrosine, 0-30 parts of phenylalanine, 1-20 parts of histidine;

The composition B is composed of amino acids in the following molar fractions: 30-70 parts of aspartic acid, 0-10 parts of glycine, 0-20 parts of serine, 0-10 parts of threonine, and 0-10 parts of alanine , 5-30 parts of valine, 5-30 parts of tyrosine, 0-10 parts of phenylalanine;

The composition C is composed of amino acids in the following molar fractions: 5-40 parts of aspartic acid, 0-30 parts of asparagine, 0-15 parts of threonine, 0-30 parts of serine, 0-30 parts of alanine 30 parts, 1-10 parts of methionine, 0-15 parts of isoleucine, 0-15 parts of phenylalanine, 0-30 parts of tryptophan, 10-50 parts of histidine, 0-10 parts of arginine .

Preferably, the amino acid is an α-amino acid. The use of α-amino acid is beneficial to improve the authenticity and harmony of tobacco browning reaction.

Preferably, the composition A is composed of amino acids in the following molar fractions: 5-30 parts of aspartic acid, 0-20 parts of asparagine, 0-25 parts of glycine, 0-50 parts of serine, 0 parts of alanine ～45 parts, glutamic acid 0～9 parts, tyrosine 0～15 parts, phenylalanine 0～15 parts, histidine 1～20 parts;

The composition B is composed of amino acids in the following molar fractions: 30-65 parts of aspartic acid, 0-10 parts of glycine, 0-10 parts of serine, 0-10 parts of threonine, and 0-5 parts of alanine , 5-25 parts of valine, 5-30 parts of tyrosine, 0-10 parts of phenylalanine;

The composition C is composed of amino acids in the following molar fractions: 5-40 parts of aspartic acid, 0-25 parts of asparagine, 0-5 parts of threonine, 0-15 parts of serine, and 0-25 parts of alanine. 10 parts, 1-5 parts of methionine, 0-5 parts of isoleucine, 0-10 parts of phenylalanine, 0-30 parts of tryptophan, 10-45 parts of histidine, 0-5 parts of arginine .

The technical scheme adopted by the tobacco flavor regulating agent of the present invention is:

A tobacco flavor regulating agent is mainly made of water and the above-mentioned tobacco flavor regulating composition.

The tobacco flavor regulating agent of the present invention is easy to use, and when used to treat tobacco, it can realize the display and migration of tobacco flavor and the improvement of tobacco quality.

Preferably, the pH of the tobacco flavor regulator is 8-10. Tobacco flavor regulator is neutral to slightly alkaline. On the one hand, it can increase the solubility of amino acids, and on the other hand, it can promote the browning reaction, which in turn helps to reduce the tobacco processing time, thereby improving production efficiency.

Preferably, the tobacco flavor regulating agent is prepared by a method comprising the following steps: using a pH regulator to adjust the pH of the mixture containing the tobacco flavor regulating composition and water to 8-10, and then mixing until all the amino acids are dissolved , and then mix 0.083-1 mass part of the mixed system with 0-0.917 mass part of water to obtain the tobacco flavor regulator. Preferably, the pH regulator is NaOH aqueous solution. Preferably, the total amino acid concentration in the mixed solution is 35-60 mmol/L.

The technical scheme adopted in the method for processing tobacco of the present invention is:

A method for processing tobacco, comprising the steps of:

(1) mixing the tobacco material and the above-mentioned tobacco flavor regulating agent to obtain a tobacco mixture; the ratio of the total molar weight of amino acids in the tobacco flavor regulating agent to the quality of the tobacco material is calculated as (0.1 in mol:g) ×10 ^-6 to 10×10 ^-6 ): 1; the moisture content of the tobacco mixture is 15% to 30%;

(2) The tobacco mixture is heat-treated in the gas containing O ₂ ; the pressure of the gas containing O ₂ is 0.1 to 1.0 MPa, and the partial pressure of O ₂ in the gas containing O ₂ is 20% to 100% of the pressure of the gas containing O ₂ %; the heat treatment temperature is 30-100° C., and the heat treatment time is 10-60 minutes.

In the method for treating tobacco of the present invention, the tobacco material containing the amino acid solution is heat-treated in a gas with a relatively high oxygen content, and by controlling the temperature and time of the heat treatment, the browning reaction can be properly carried out, and the endogenous browning reaction of tobacco can be directionally regulated , so as to realize the highlight and migration of tobacco flavor and the improvement of tobacco quality.

Preferably, the pressure of the O ₂ -containing gas is 0.15-1.0 MPa.

Preferably, the _O2 -containing gas is air and/or a combined gas; the combined gas is composed of _O2 and a non-oxidizing gas, and the non-oxidizing gas is selected from one of nitrogen, carbon dioxide, hydrogen, helium or random combination. Further preferably, the non-oxidizing gas in the O ₂ -containing gas is nitrogen and/or carbon dioxide. The gas used in the heat treatment of the present invention is easy to obtain and cheap. It can be understood that the moisture in the air can be zero, for example, when the air is compressed by a compressor, dehydration treatment is required, and the anhydrous air obtained by the dehydration treatment is also suitable for the present invention.

In the present invention, the tobacco material refers to one or any combination of tobacco, sheet tobacco, shredded tobacco, short stems, sliced stems, cut stems, and reconstituted tobacco leaves. Tobacco refers to the tobacco that has not been separated from the tobacco leaves and stems after the tobacco leaves have been first roasted. The short stem refers to the tobacco stem that is processed into a few centimeters long by machinery after the stem leaves are separated. The stalk slices are cut flakes after the short stalks are pressed and thinned. Tobacco, sheet tobacco, shredded tobacco, short stems, and stems are all tobacco materials in different stages of tobacco processing and in different forms. The method for treating tobacco of the present invention is not only applicable to the tobacco after storage aging, but also effective to the tobacco after rebaking.

Preferably, the heat treatment is carried out under sealed conditions. Further preferably, the heat treatment is carried out in a sealed container.

The time of heat treatment should not be too long, so as to prevent the endogenous browning reaction of tobacco from proceeding excessively. Preferably, when the tobacco flavor regulating composition is composition A, the ratio of the total molar mass of amino acids in the tobacco flavor regulating agent to the mass of tobacco material is (0.1×10 ^-6 ~3 ×10 ^-6 ): 1; the moisture content of the tobacco mixture is 15-20%; the heat treatment temperature is 30-60°C;

When the tobacco flavor regulating composition is composition B, the ratio of the total molar mass of amino acids in the tobacco flavor regulating agent to the mass of tobacco material is (0.3×10 ^-6 ~ 2×10 ^{- 6} ): 1; the moisture content of the tobacco mixture is 16-18%; the temperature of the heat treatment is 40-50°C, and the time of the heat treatment is 30-40min; the pressure of the _O2 -containing gas is 0.5-1.0MPa ;

When the tobacco flavor regulating composition is composition C, the ratio of the total molar mass of amino acids in the tobacco flavor regulating agent to the mass of tobacco material is (5×10 ^-6 ~ 10×10 ^{- 6} ): 1; the moisture content of the tobacco mixture is 25-30%; the temperature of the heat treatment is 40-100° C.; the pressure of the O ₂ -containing gas is 0.5-1.0 MPa.

Preferably, the method for treating tobacco further comprises the step of: subjecting the heat-treated tobacco mixture to a second heat treatment in a second gas. When tobacco flavor control composition A or B is used to treat tobacco, in order to prevent excessive roasted aroma and other aromas, the set tobacco moisture content, temperature and other treatment conditions are low, and the degree of endogenous browning reaction of tobacco is insufficient. A second heat treatment is required to further improve the quality of the tobacco. When using tobacco flavor control composition C to treat tobacco, the roasted aroma is one of the target flavors, the set tobacco moisture content, temperature and other treatment conditions are relatively high, and the endogenous browning reaction of tobacco is relatively sufficient; if the tobacco after treatment If the quality has not yet reached the desired effect, the second heat treatment can be carried out in the second gas to further improve the quality of the tobacco.

Preferably, the pressure of the second gas is 0.5-10.0 MPa.

Preferably, the second gas is mainly composed of non-oxidizing gas; the non-oxidizing gas is selected from one or any combination of nitrogen, carbon dioxide, hydrogen, helium. Further preferably, the non-oxidizing gas in the second gas is nitrogen and/or carbon dioxide. The gas used in the second heat treatment of the present invention is easy to obtain and cheap.

Preferably, the second gas further includes O ₂ , and the partial pressure of O ₂ in the second gas is not greater than 20% of the pressure of the second gas. The low oxygen content in the second gas can not only ensure the moderate browning reaction during the second treatment, but also reduce the generation of roasted aroma, so as to improve the quality of tobacco and prevent the alienation of tobacco aroma.

Preferably, the temperature of the second heat treatment is 30-100° C., and the time of the second heat treatment is not more than 60 minutes. Further preferably, the temperature of the second heat treatment is the same as the temperature of the heat treatment.

Preferably, the tobacco flavor regulating composition is composition A, composition B or composition C; when the tobacco flavor regulating composition is composition A or composition B, the time of the second heat treatment is 20 ~60 minutes; when the tobacco flavor control composition is composition C, the time for the second heat treatment is not more than 20 minutes.

Preferably, when the tobacco flavor-modulating composition is composition A or composition B, the time for the second heat treatment is 30-60 minutes.

Preferably, when the tobacco flavor regulating composition is composition A, the pressure of the second gas is 3-10 MPa; the temperature of the second heat treatment is 30-60°C, and the time of the second heat treatment is 30-60 minutes ;

When the tobacco flavor regulating composition is composition B, the pressure of the second gas is 0.5-10 MPa; the temperature of the second heat treatment is 40-50°C, and the time of the second heat treatment is 20-60 minutes; the second gas does not contain oxygen;

When the tobacco flavor control composition is composition C, the pressure of the second gas is 3-10 MPa; the temperature of the second heat treatment is 40-100°C, and the time of the second heat treatment is 20 minutes.

Further preferably, when the tobacco flavor-modulating composition is composition C, the pressure of the second gas is 3-10 MPa; the temperature of the second heat treatment is 65-100° C., and the time of the second heat treatment is 20 minutes.

When the tobacco flavor-regulating composition is composition A, the method for treating tobacco of the present invention can realize the display and migration of the sweet and sweet flavor type, and when the method for processing tobacco of the present invention is used to highlight the sweet and sweet flavor type, the tobacco The material is a tobacco material with a characteristic of sweetness and aroma. For example, the tobacco in the tobacco material is selected from Qingtian flavor tobacco produced in the whole of Yunnan and/or Qingtian flavor tobacco produced in western Sichuan. When the method for processing tobacco of the present invention is used for the migration of the sweet and fragrant type, the tobacco in the tobacco material refers to the production areas except the above-mentioned sweet and fragrant type and the strong aroma type (the whole territory of Henan and southern Hunan, Shandong, Anhui, Tobacco produced in other production areas other than Guangdong, Guangxi, etc.) and tobacco compositions with inconspicuous aroma characteristics.

When the tobacco flavor regulating composition is composition B, the method for treating tobacco of the present invention can realize the display and migration of the fragrance type, and when the method for processing tobacco of the present invention is used to highlight the fragrance type, the tobacco material is to present a fragrance Characteristic tobacco material. For example, the tobacco in the tobacco material is selected from the light-flavored tobacco produced in Fujian. When the method for processing tobacco of the present invention is used for light-flavor type migration, the tobacco in the tobacco material refers to the tobacco in the above-mentioned light-flavor type and strong-flavor type production areas (the whole territory of Henan and southern Hunan, Shandong, Anhui, Guangdong, Guangxi, etc. Tobacco produced in other production areas other than some of the production areas) and tobacco compositions with inconspicuous aroma characteristics.

When the tobacco flavor regulating composition is composition C, the method for processing tobacco of the present invention can realize the display and migration of the strong flavor type, and when the method for processing tobacco of the present invention is used to highlight the strong flavor type, the tobacco material is Tobacco material exhibiting full-bodied flavor characteristics. For example, the tobacco in the tobacco material is selected from Luzhou-flavored tobacco produced in the whole territory of Henan, Luzhou-flavored tobacco produced in southern Hunan, Luzhou-flavored tobacco produced in Shandong, Luzhou-flavored tobacco produced in Anhui, One or any combination of strong-flavored tobacco produced in Guangdong and strong-flavored tobacco produced in Guangxi. When the method for treating tobacco of the present invention is used for the migration of the strong-flavor type, the tobacco in the tobacco material refers to the tobacco except for the above-mentioned strong-flavor type, sweet-sweet, and light-flavor producing areas (the whole territory of Yunnan, western Sichuan and Fujian, etc.) Tobacco produced in other production areas and tobacco compositions with indistinct features of sweet aroma and fragrance.

detailed description

The technical solutions of the present invention will be further described below in conjunction with specific embodiments.

The amino acids used in the examples of the present invention are all α-amino acids.

One, the specific embodiment of the tobacco flavor regulating composition of the present invention is as follows:

Example 1

The tobacco flavor regulating composition (composition A) of the present embodiment is composed of the following molar fractions of amino acids: 15 parts of aspartic acid, 10 parts of asparagine, 50 parts of serine, 15 parts of phenylalanine, the composition Amino acid 10 parts.

Example 2

The tobacco flavor regulating composition (composition A) of the present embodiment is composed of the following molar fractions of amino acids: 5 parts of aspartic acid, 15 parts of glycine, 10 parts of serine, 45 parts of alanine, and 9 parts of glutamic acid parts, 15 parts of tyrosine, and 1 part of histidine.

Example 3

The tobacco flavor regulating composition (composition A) of the present embodiment is composed of the following molar fractions of amino acids: 30 parts of aspartic acid, 20 parts of asparagine, 25 parts of glycine, 5 parts of glutamic acid, histamine 20 parts of acid.

Example 4

The tobacco flavor regulating composition (composition B) of the present embodiment is composed of the following molar fractions of amino acids: 30 parts of aspartic acid, 5 parts of alanine, 25 parts of valine, 30 parts of tyrosine, Phenylalanine 10 parts.

Example 5

The tobacco flavor regulating composition (composition B) of the present embodiment is composed of the following molar fractions of amino acids: 65 parts of aspartic acid, 5 parts of glycine, 10 parts of serine, 10 parts of threonine, 5 parts of valine parts, tyrosine 5 parts.

Example 6

The tobacco flavor regulating composition (composition B) of the present embodiment is composed of the following molar fractions of amino acids: 50 parts of aspartic acid, 10 parts of glycine, 5 parts of serine, 15 parts of valine, and 15 parts of tyrosine parts, 5 parts of phenylalanine.

Example 7

The tobacco flavor regulating composition (composition C) of the present embodiment is composed of the following molar fractions of amino acids: 20 parts of aspartic acid, 15 parts of serine, 10 parts of alanine, 5 parts of methionine, and isoleucine 5 parts, 5 parts phenylalanine, 15 parts tryptophan, 25 parts histidine.

Example 8

The tobacco flavor regulating composition (composition C) of the present embodiment is composed of the following molar fractions of amino acids: 5 parts of aspartic acid, 25 parts of asparagine, 15 parts of serine, 1 part of methionine, phenylalanine 10 parts, histidine 45 parts.

Example 9

The tobacco flavor regulating composition (composition C) of the present embodiment is composed of the following molar fractions of amino acids: 40 parts of aspartic acid, 5 parts of asparagine, 5 parts of threonine, 1 part of methionine, isoleucine 5 parts of amino acid, 30 parts of tryptophan, 10 parts of histidine, 5 parts of arginine.

Two, the specific embodiment of tobacco fragrance type regulating agent of the present invention is as follows:

Example 10

The tobacco flavor regulating agent of this embodiment is mainly made of water and the tobacco flavor regulating composition of Example 1; the tobacco flavor regulating agent of this embodiment is prepared by the method comprising the following steps: first mix water and The tobacco flavor regulating composition of Example 1 is mixed to obtain a mixed solution (the total concentration of amino acids in the mixed solution is 40mmol/L), and then the pH of the mixed solution is adjusted to 9 with a concentration of NaOH aqueous solution of 5mmol/L, and then stirred to All the amino acids are dissolved to obtain a mixed solution, and then the mixed solution and water are mixed at a mass ratio of 0.083:0.917 to obtain a tobacco flavor regulator.

Example 11

The tobacco flavor regulating agent of this embodiment is mainly made of water and the tobacco flavor regulating composition of Example 2; the tobacco flavor regulating agent of this embodiment is prepared by the method comprising the following steps: first mix water and The tobacco flavor control composition of Example 2 is mixed to obtain a mixed solution (the total concentration of amino acids in the mixed solution is 40mmol/L), and then the pH of the mixed solution is adjusted to 8 with a concentration of NaOH aqueous solution of 5mmol/L, and then stirred to All the amino acids are dissolved to obtain a mixed solution, and then the mixed solution and water are mixed at a mass ratio of 0.313:0.688 to obtain a tobacco flavor regulator.

Example 12

The tobacco flavor regulating agent of this embodiment is mainly made of water and the tobacco flavor regulating composition of Example 3; the tobacco flavor regulating agent of this embodiment is prepared by the method comprising the following steps: first mix water and The tobacco flavor control composition of Example 3 is mixed to obtain a mixed solution (the total concentration of amino acids in the mixed solution is 50mmol/L), and then the pH of the mixed solution is adjusted to 10 with a concentration of NaOH aqueous solution of 5mmol/L, and then stirred to All the amino acids are dissolved to obtain the tobacco flavor regulator.

Example 13

The tobacco flavor regulating agent of this embodiment is mainly made of water and the tobacco flavor regulating composition of Example 4; the tobacco flavor regulating agent of this embodiment is prepared by the method comprising the following steps: first mix water and The tobacco flavor regulating composition of Example 4 is mixed to obtain a mixed solution (the total concentration of amino acids in the mixed solution is 40mmol/L), and then the pH of the mixed solution is adjusted to 10 with a concentration of NaOH aqueous solution of 5mmol/L, and then stirred to All the amino acids are dissolved to obtain a mixed solution, and then the mixed solution and water are mixed at a mass ratio of 0.188:0.813 to obtain a tobacco flavor regulator.

Example 14

The tobacco flavor regulating agent of this embodiment is mainly made of water and the tobacco flavor regulating composition of Example 5; the tobacco flavor regulating agent of this embodiment is prepared by the method comprising the following steps: first mix water and The tobacco flavor control composition of Example 5 is mixed to obtain a mixed solution (the total concentration of amino acids in the mixed solution is 35mmol/L), and then the pH of the mixed solution is adjusted to 8 with a concentration of 5mmol/L NaOH aqueous solution, and then stirred to All the amino acids are dissolved to obtain a mixed solution, and then the mixed solution and water are mixed at a mass ratio of 0.952:0.048 to obtain a tobacco flavor regulator.

Example 15

The tobacco flavor regulating agent of this embodiment is mainly made of water and the tobacco flavor regulating composition of Example 6; the tobacco flavor regulating agent of this embodiment is prepared by the method comprising the following steps: first mix water and The tobacco flavor control composition of Example 6 was mixed to obtain a mixed solution (the total concentration of amino acids in the mixed solution was 40mmol/L), and then the pH of the mixed solution was adjusted to 9.5 with a NaOH aqueous solution with a concentration of 5mmol/L, and then stirred to All the amino acids are dissolved to obtain a mixed solution, and then the mixed solution and water are mixed at a mass ratio of 0.833:0.167 to obtain a tobacco flavor regulator.

Example 16

The tobacco flavor regulating agent of this embodiment is mainly made of water and the tobacco flavor regulating composition of Example 7; the tobacco flavor regulating agent of this embodiment is prepared by the method comprising the following steps: first mix water and The tobacco flavor control composition of Example 7 is mixed to obtain a mixed solution (the total concentration of amino acids in the mixed solution is 40mmol/L), and then the pH of the mixed solution is adjusted to 9.5 with a NaOH aqueous solution with a concentration of 5mmol/L, and then stirred to All the amino acids are dissolved to obtain a mixed solution, and then the mixed solution and water are mixed at a mass ratio of 0.962:0.038 to obtain a tobacco flavor regulator.

Example 17

The tobacco flavor regulating agent of this embodiment is mainly made of water and the tobacco flavor regulating composition of Example 8; the tobacco flavor regulating agent of this embodiment is prepared by the method comprising the following steps: first mix water and The tobacco flavor control composition of Example 8 was mixed to obtain a mixed solution (the total concentration of amino acids in the mixed solution was 60mmol/L), and then the pH of the mixed solution was adjusted to 10 with a concentration of NaOH aqueous solution of 5mmol/L, and then stirred to All the amino acids are dissolved to obtain a mixed solution, and then the mixed solution and water are mixed at a mass ratio of 0.926:0.074 to obtain a tobacco flavor regulator.

Example 18

The tobacco flavor regulating agent of this embodiment is mainly made of water and the tobacco flavor regulating composition of Example 9; the tobacco flavor regulating agent of this embodiment is prepared by the method comprising the following steps: first mix water and The tobacco flavor control composition of Example 9 is mixed to obtain a mixed solution (the total concentration of amino acids in the mixed solution is 50mmol/L), and then the pH of the mixed solution is adjusted to 9.6 with a NaOH aqueous solution with a concentration of 5mmol/L, and then stirred to All the amino acids are dissolved to obtain a mixed solution, and then the mixed solution and water are mixed at a mass ratio of 0.923:0.077 to obtain a tobacco flavor regulator.

Three, the specific embodiment of the method for processing tobacco of the present invention is as follows:

Example 19

The method for processing tobacco of the present embodiment specifically comprises the following steps:

(1) The tobacco flavor regulator of Example 10 was sprayed into sheet tobacco (made from tobacco leaves of grade C3F harvested in Qujing, Yunnan Province in 2019) to obtain a tobacco mixture with a moisture content of 15%. The ratio of the total molar amount of amino acids in the tobacco flavor regulator to the mass of the tobacco sheet is 0.1×10 ^-6 :1 in mol:g.

(2) Put the tobacco mixture obtained in step (1) into a reactor preheated to 30° C., and then replace the air in the reactor with O ₂ gas (compressed air without peculiar smell after dehydration treatment), and then Close the exhaust valve, and then feed _O2 -containing gas into the reactor until the pressure in the reactor is 1.0MPa, then control the pressure in the reactor to 1.0MPa, and the temperature to 30°C. After keeping for 60min, close the inlet valve and slowly Open the exhaust valve until the pressure in the reactor drops to normal pressure.

(3) Replace the air in the reactor with the second gas (nitrogen), then close the exhaust valve, then continue to feed the second gas into the reactor until the pressure in the reactor is 10MPa, and control the pressure in the reactor to be 10MPa , the temperature is 30°C, and after maintaining for 60 minutes, close the inlet valve, slowly open the exhaust valve until the pressure in the reactor drops to normal pressure, and the tobacco mixture in the reactor is the treated tobacco. Then the treated tobacco was shredded, and the moisture content of the shredded tobacco was adjusted to about 12% in an oven at 120° C. to obtain tobacco sample S1.

Example 20

The method for processing tobacco of the present embodiment specifically comprises the following steps:

(1) The tobacco flavor regulator of Example 11 was sprayed into sheet tobacco (made from tobacco leaves of grade C3F harvested in Bijie, Guizhou in 2019) to obtain a tobacco mixture with a moisture content of 20%. The ratio of the total molar amount of amino acids in the tobacco flavor regulator to the mass of the tobacco sheet is 1×10 ^-6 :1 in mol:g.

(2) Put the tobacco mixture obtained in step (1) into a reaction kettle preheated to 45° C., and then use _O2 -containing gas ( _O2 -containing gas is composed of oxygen and nitrogen, wherein the partial pressure of oxygen accounts for 30% of the total pressure) %, nitrogen partial pressure accounts for 70% of the total pressure) to replace the air in the reactor, then close the exhaust valve, then _feed O in the reactor until the pressure in the reactor is 0.8MPa, then control the reactor The internal pressure is 0.8 MPa and the temperature is 45°C. After maintaining for 30 minutes, close the inlet valve and slowly open the exhaust valve until the pressure in the reactor drops to normal pressure.

(3) Replace the air in the reactor with the second gas (the second gas is composed of oxygen and nitrogen, wherein the partial pressure of oxygen accounts for 10% of the total pressure, and the partial pressure of nitrogen accounts for 90% of the total pressure), and then close the exhaust Then continue to pass the second gas into the reaction kettle until the pressure in the reaction kettle is 3MPa, control the pressure in the reaction kettle to 3MPa, and the temperature is 45°C. After keeping for 30min, close the intake valve, and slowly open the exhaust valve until the reaction The pressure in the kettle is reduced to normal pressure, and the tobacco mixture in the reaction kettle is the treated tobacco. Then the treated tobacco was shredded, and the moisture content of the shredded tobacco was adjusted to about 12% in an oven at 120°C to obtain tobacco sample S2.

Example 21

The method for processing tobacco of the present embodiment specifically comprises the following steps:

(1) Spray the tobacco flavor regulator of Example 12 into the tobacco composition (cut tobacco mixture composed of tobacco leaves) to obtain a tobacco mixture with a moisture content of 18%. The ratio of the total molar amount of amino acids in the tobacco flavor regulator to the mass of the tobacco sheet is 3×10 ^-6 :1 in mol:g.

(2) Put the tobacco mixture obtained in step (1) into a reaction kettle preheated to 60° C., and then use _O2 -containing gas ( _O2 -containing gas is composed of oxygen and nitrogen, wherein the partial pressure of oxygen accounts for 50% of the total pressure) %, nitrogen partial pressure accounts for 50% of the total pressure) to replace the air in the reactor, then close the exhaust valve, then _feed O in the reactor until the pressure in the reactor is 0.15MPa, then control the reactor The internal pressure is 0.15MPa and the temperature is 60°C. After maintaining for 10 minutes, close the inlet valve and slowly open the exhaust valve until the pressure in the reactor drops to normal pressure.

(3) Replace the air in the reactor with the second gas (the second gas is composed of oxygen and nitrogen, wherein the partial pressure of oxygen accounts for 20% of the total pressure, and the partial pressure of nitrogen accounts for 80% of the total pressure), and then close the exhaust Then continue to pass the second gas into the reaction kettle until the pressure in the reaction kettle is 5MPa, control the pressure in the reaction kettle to 5MPa, and the temperature is 60°C. After keeping for 30min, close the inlet valve, and slowly open the exhaust valve until the reaction The pressure in the kettle is reduced to normal pressure, and the tobacco mixture in the reaction kettle is the treated tobacco. Then the treated tobacco was shredded, and the moisture content of the shredded tobacco was adjusted to about 12% in an oven at 120°C to obtain tobacco sample S3.

Example 22

The method for processing tobacco of the present embodiment specifically comprises the following steps:

(1) The tobacco flavor regulator of Example 13 was sprayed into sheet tobacco (made from tobacco leaves harvested in Nanping, Fujian, grade C3F in 2019) to obtain a tobacco mixture with a moisture content of 16%. The ratio of the total molar amount of amino acids in the tobacco flavor regulator to the mass of the tobacco sheet is 0.3×10 ^-6 :1 in mol:g.

(2) Put the tobacco mixture obtained in step (1) into a reaction kettle preheated to 40° C., and then use _O2 -containing gas ( _O2 -containing gas is composed of oxygen and nitrogen, wherein the partial pressure of oxygen accounts for 40% of the total pressure) %, nitrogen partial pressure accounted for 60% of the total pressure) replace the air in the reactor, then close the exhaust valve, then _feed O in the reactor until the pressure in the reactor is 0.5MPa, then control the reactor The internal pressure is 0.5MPa and the temperature is 40°C. After maintaining for 30 minutes, close the inlet valve and slowly open the exhaust valve until the pressure in the reactor drops to normal pressure.

(3) replace the air in the reactor with the second gas (the second gas is helium), then close the exhaust valve, then continue to feed the second gas into the reactor until the pressure in the reactor is 0.5MPa, control The pressure inside the reactor is 0.5 MPa, the temperature is 40°C, after keeping for 60 minutes, close the inlet valve, slowly open the exhaust valve until the pressure inside the reactor drops to normal pressure, and the tobacco mixture in the reactor is the treated tobacco. Then the treated tobacco was shredded, and the moisture content of the shredded tobacco was adjusted to about 12% in an oven at 120°C to obtain tobacco sample S4.

Example 23

The method for processing tobacco of the present embodiment specifically comprises the following steps:

(1) The tobacco flavor regulator of Example 14 was sprayed into sheet tobacco (made from tobacco leaves harvested in Longyan, Fujian Province and graded C3F in 2019) to obtain a tobacco mixture with a moisture content of 18%. The ratio of the total molar amount of amino acids in the tobacco flavor regulator to the mass of the tobacco sheet is 2×10 ^-6 :1 in mol:g.

(2) Put the tobacco mixture obtained in step (1) into a reaction kettle preheated to 45° C., and then use _O2 -containing gas ( _O2 -containing gas is composed of oxygen and nitrogen, wherein the partial pressure of oxygen accounts for 20% of the total pressure) %, nitrogen partial pressure accounts for 80% of the total pressure) to replace the air in the reactor, then close the exhaust valve, then _feed O in the reactor until the pressure in the reactor is 1.0MPa, then control the reactor The internal pressure is 1.0 MPa and the temperature is 45°C. After maintaining for 40 minutes, close the inlet valve and slowly open the exhaust valve until the pressure in the reactor drops to normal pressure.

(3) Replace the air in the reactor with the second gas (the second gas is nitrogen), then close the exhaust valve, then continue to feed the second gas into the reactor until the pressure in the reactor is 10MPa, and control the reactor The internal pressure is 10 MPa and the temperature is 45°C. After keeping for 20 minutes, close the inlet valve and slowly open the exhaust valve until the pressure in the reactor drops to normal pressure. The tobacco mixture in the reactor is the treated tobacco. Then the treated tobacco was shredded, and the moisture content of the shredded tobacco was adjusted to about 12% in an oven at 120°C to obtain tobacco sample S5.

Example 24

The method for processing tobacco of the present embodiment specifically comprises the following steps:

(1) Spray the tobacco flavor regulator of Example 15 into the tobacco composition (cut tobacco mixture composed of tobacco leaves) to obtain a tobacco mixture with a moisture content of 18%. The ratio of the total molar amount of amino acids in the tobacco flavor regulator to the mass of the tobacco sheet is 2×10 ^-6 :1 in mol:g.

(2) Put the tobacco mixture obtained in step (1) into a reaction kettle preheated to 50° C., and then use _O2 -containing gas ( _O2 -containing gas is composed of oxygen and nitrogen, wherein the partial pressure of oxygen accounts for 25% of the total pressure) %, nitrogen partial pressure accounts for 75% of the total pressure) to replace the air in the reactor, then close the exhaust valve, then _feed O in the reactor until the pressure in the reactor is 0.6MPa, then control the reactor The internal pressure is 0.6 MPa and the temperature is 50°C. After maintaining for 30 minutes, close the inlet valve and slowly open the exhaust valve until the pressure in the reactor drops to normal pressure.

(3) Replace the air in the reactor with the second gas (the second gas is nitrogen), then close the exhaust valve, then continue to feed the second gas into the reactor until the pressure in the reactor is 5MPa, and control the reactor The internal pressure is 5 MPa and the temperature is 50°C. After keeping for 30 minutes, close the intake valve and slowly open the exhaust valve until the pressure in the reactor drops to normal pressure. The tobacco mixture in the reactor is the treated tobacco. Then the treated tobacco was shredded, and the moisture content of the shredded tobacco was adjusted to about 12% in an oven at 120°C to obtain tobacco sample S6.

Example 25

The method for processing tobacco of the present embodiment specifically comprises the following steps:

(1) The tobacco flavor regulator of Example 16 was sprayed into tobacco sheets (made from tobacco leaves harvested in Pingdingshan, Henan Province and graded C3F in 2019) to obtain a tobacco mixture with a moisture content of 25%. The ratio of the total molar amount of amino acids in the tobacco flavor regulator to the mass of the tobacco sheet is 5×10 ^-6 :1 in mol:g.

(2) Put the tobacco mixture obtained in step (1) into a reactor preheated to 40°C, replace the air in the reactor with _O2 -containing gas ( _O2 -containing gas is oxygen), and then close the exhaust valve, and then feed _O2 -containing gas into the reactor until the pressure in the reactor is 0.6MPa, then control the pressure in the reactor to 0.6MPa, and the temperature to 40°C. After keeping for 60min, close the inlet valve and slowly open the exhaust Valve to the pressure in the reactor is reduced to normal pressure, the tobacco mixture in the reactor is the treated tobacco. Then the treated tobacco was shredded, and the moisture content of the shredded tobacco was adjusted to about 12% in an oven at 120° C. to obtain tobacco sample S7.

Example 26

The method for processing tobacco of the present embodiment specifically comprises the following steps:

(1) The tobacco flavor regulator of Example 17 was sprayed into sheet tobacco (made from tobacco leaves harvested in Linyi, Shandong Province in 2019 and graded C4F) to obtain a tobacco mixture with a moisture content of 30%. The ratio of the total molar amount of amino acids in the tobacco flavor regulator to the mass of the tobacco sheet is 10×10 ^-6 :1 in mol:g.

(2) Put the tobacco mixture obtained in step (1) into a reaction kettle preheated to 100° C., and then use _O2 -containing gas ( _O2 -containing gas is composed of oxygen and nitrogen, wherein the partial pressure of oxygen accounts for 40% of the total pressure) %, nitrogen partial pressure accounted for 60% of the total pressure) replace the air in the reactor, then close the exhaust valve, then _feed O in the reactor until the pressure in the reactor is 0.5MPa, then control the reactor The internal pressure is 0.5MPa and the temperature is 100°C. After maintaining for 10 minutes, close the inlet valve and slowly open the exhaust valve until the pressure in the reactor drops to normal pressure.

(3) Replace the air in the reactor with the second gas (the second gas is composed of oxygen and nitrogen, wherein the partial pressure of oxygen accounts for 20% of the total pressure, and the partial pressure of nitrogen accounts for 80% of the total pressure), and then close the exhaust Then continue to pass the second gas into the reaction kettle until the pressure in the reaction kettle is 3MPa, control the pressure in the reaction kettle to 3MPa, and the temperature is 100°C. After keeping for 20min, close the inlet valve, and slowly open the exhaust valve until the reaction The pressure in the kettle is reduced to normal pressure, and the tobacco mixture in the reaction kettle is the treated tobacco. Then the treated tobacco was shredded, and the moisture content of the shredded tobacco was adjusted to about 12% in an oven at 120°C to obtain tobacco sample S8.

Example 27

The method for processing tobacco of the present embodiment specifically comprises the following steps:

(1) Spray the tobacco flavor regulator of Example 18 into the tobacco composition (cut tobacco mixture composed of tobacco leaves) to obtain a tobacco mixture with a moisture content of 25%. The ratio of the total molar amount of amino acids in the tobacco flavor regulator to the mass of the tobacco sheet is 6×10 ^-6 :1 in mol:g.

(2) Put the tobacco mixture obtained in step (1) into a reaction kettle preheated to 65°C, and then use _O2 -containing gas ( _O2 -containing gas is composed of oxygen and nitrogen, wherein the partial pressure of oxygen accounts for 20% of the total pressure) %, nitrogen partial pressure accounts for 80% of the total pressure) to replace the air in the reactor, then close the exhaust valve, and then _feed O in the reactor until the pressure in the reactor is 1MPa, and then control the pressure in the reactor The pressure is 1MPa, the temperature is 65°C, and after keeping for 30min, the inlet valve is closed, and the exhaust valve is slowly opened until the pressure in the reactor drops to normal pressure.

(3) Replace the air in the reactor with the second gas (the second gas is nitrogen), then close the exhaust valve, then continue to feed the second gas into the reactor until the pressure in the reactor is 10MPa, and control the reactor The internal pressure is 10 MPa and the temperature is 65°C. After keeping for 20 minutes, close the inlet valve and slowly open the exhaust valve until the pressure in the reactor drops to normal pressure. The tobacco mixture in the reactor is the treated tobacco. Then the treated tobacco was shredded, and the moisture content of the shredded tobacco was adjusted to about 12% in an oven at 120°C to obtain tobacco sample S9.

Comparative example 1

The method for processing tobacco of this comparative example specifically comprises the following steps:

Water was sprayed into the sheet tobacco (the sheet tobacco was the same as that used in Example 19) to obtain a tobacco mixture with a moisture content of 15%, and then the tobacco mixture was sealed and stored at 25° C. for 2 hours to obtain treated tobacco , and then cut the treated tobacco into shreds, and adjusted the moisture content of the shredded tobacco to about 12% in an oven at 120° C. to obtain tobacco sample R1.

Comparative example 2

The method for processing tobacco of this comparative example specifically comprises the following steps:

Water was sprayed into the sheet tobacco (the sheet tobacco was the same as that used in Example 20) to obtain a tobacco mixture with a moisture content of 20%, and then the tobacco mixture was sealed and stored at 25° C. for 2 hours to obtain treated tobacco , and then cut the treated tobacco into shreds, and adjusted the moisture content of the shredded tobacco to about 12% in an oven at 120° C. to obtain tobacco sample R2.

Comparative example 3

The method for processing tobacco of this comparative example specifically comprises the following steps:

Water was sprayed into the tobacco composition (the tobacco composition was the same as that used in Example 21) to obtain a tobacco mixture with a moisture content of 18%, and then the tobacco mixture was sealed and stored at 25° C. for 2 hours to obtain a processed The treated tobacco was shredded, and the moisture content of the shredded tobacco was adjusted to about 12% in an oven at 120° C. to obtain tobacco sample R3.

Comparative example 4

The method for processing tobacco of this comparative example specifically comprises the following steps:

Water was sprayed into the sheet tobacco (the sheet tobacco was the same as that used in Example 22) to obtain a tobacco mixture with a moisture content of 16%, and then the tobacco mixture was sealed and stored at 25° C. for 2 hours to obtain treated tobacco , and then cut the treated tobacco into shreds, and adjusted the moisture content of the shredded tobacco to about 12% in an oven at 120° C. to obtain tobacco sample R4.

Comparative example 5

The method for processing tobacco of this comparative example specifically comprises the following steps:

Water was sprayed into the sheet tobacco (the sheet tobacco was the same as that used in Example 23) to obtain a tobacco mixture with a moisture content of 18%, and then the tobacco mixture was sealed and stored at 25° C. for 2 hours to obtain treated tobacco , and then cut the treated tobacco into shreds, and adjusted the moisture content of the shredded tobacco to about 12% in an oven at 120° C. to obtain tobacco sample R5.

Comparative example 6

The method for processing tobacco of this comparative example specifically comprises the following steps:

Water was sprayed into the tobacco composition (the tobacco composition was the same as that used in Example 24) to obtain a tobacco mixture with a moisture content of 18%, and then the tobacco mixture was sealed and stored at 25° C. for 2 hours to obtain a processed The processed tobacco was cut into shreds, and the moisture content of the shredded tobacco was adjusted to about 12% in an oven at 120° C. to obtain tobacco sample R6.

Comparative example 7

The method for processing tobacco of this comparative example specifically comprises the following steps:

Water was sprayed into the sheet tobacco (the sheet tobacco was the same as that used in Example 25) to obtain a tobacco mixture with a moisture content of 25%, and then the tobacco mixture was sealed and stored at 25° C. for 2 hours to obtain treated tobacco , and then cut the treated tobacco into shreds, and adjusted the moisture content of the shredded tobacco to about 12% in an oven at 120° C. to obtain tobacco sample R7.

Comparative example 8

The method for processing tobacco of this comparative example specifically comprises the following steps:

Water was sprayed into the sheet tobacco (the sheet tobacco was the same as that used in Example 26) to obtain a tobacco mixture with a moisture content of 30%, and then the tobacco mixture was sealed and stored at 25° C. for 2 hours to obtain treated tobacco , and then cut the treated tobacco into shreds, and adjusted the moisture content of the shredded tobacco to about 12% in an oven at 120° C. to obtain tobacco sample R8.

Comparative example 9

The method for processing tobacco of this comparative example specifically comprises the following steps:

Water was sprayed into the tobacco composition (the tobacco composition was the same as that used in Example 27) to obtain a tobacco mixture with a moisture content of 25%, and then the tobacco mixture was sealed and stored at 25° C. for 2 hours to obtain a processed The processed tobacco was cut into shreds, and the moisture content of the shredded tobacco was adjusted to about 12% in an oven at 120° C. to obtain tobacco sample R9.

Experimental example

With reference to the methods stipulated in "YC/T 530-2015 Flue-cured Tobacco Leaf Quality Style Characteristic Sensory Evaluation Method" and "YC/T 415-2011 Tobacco In-Process Sensory Evaluation Method", respectively, Examples 19-27 and Comparative Examples 1-9 The tobacco samples obtained in the method were evaluated for flavor and quality, and the results are shown in Tables 1-2.

Table 1 Example 19～27 and the flavor evaluation result of the tobacco samples obtained in Comparative Examples 1～9

The quality evaluation result of the tobacco sample that table 2 embodiment 19～27 and comparative examples 1～9 obtain

Sample serial number R1 S1 R2 S2 R3 S3 R4 S4 R5 S5 R6 S6 R7 S7 R8 S8 R9 S9 Fragrance 6.0 6.2 6.0 6.3 5.0 5.8 5.5 5.6 5.5 5.8 5.0 5.5 5.0 5.5 4.5 5.3 5.0 5.5 Aroma 6.0 6.0 6.0 6.0 5.5 6.0 5.0 5.2 6.0 6.2 5.5 5.7 5.5 5.5 5.0 5.5 5.5 5.8 Miscellaneous 6.0 6.5 5.5 6.0 5.0 5.5 5.5 5.8 5.5 6.0 5.0 5.5 5.0 5.7 4.5 5.3 5.0 5.5 Transparency 5.0 5.0 5.5 6.0 5.5 5.5 5.0 5.0 5.5 5.5 5.5 5.5 5.5 5.0 5.5 5.5 5.5 5.5 energy 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.0 5.5 5.5 concentration 6.0 6.0 6.0 6.0 6.0 6.0 5.5 5.5 6.0 6.0 6.0 6.0 5.5 5.5 5.5 5.5 6.0 6.0 Stimulate 6.0 6.3 5.5 5.8 5.5 5.8 5.5 5.6 5.5 5.8 5.5 5.8 5.5 5.6 5.5 5.8 5.5 5.8 dry 6.0 6.3 5.5 5.5 5.5 5.8 5.0 5.4 5.5 5.5 5.5 5.8 5.5 5.5 5.5 5.5 5.5 5.8 Sweeten 6.0 6.3 5.5 5.8 5.5 5.5 5.5 5.8 5.5 5.8 5.5 5.5 5.0 5.3 5.0 5.3 5.5 5.5 aftertaste 5.5 6.0 6.0 6.0 5.0 5.5 5.5 6.0 5.5 6.0 5.0 5.5 5.0 6.0 4.5 4.8 5.0 5.5

It can be seen from Table 1-2 that compared with Comparative Examples 1-9, the aroma types of the tobacco samples obtained in Examples 19-27 have been highlighted or migrated, and the quality indicators have been significantly improved. The specific analysis is as follows:

The control sample R1 is a Yunnan sweet-flavored tobacco leaf with better sensory quality. After adding a small amount of formula amino acid and treated with pressurized gas, sample S1 has improved sweet and green aroma (0.3 points), other aromas have not changed significantly, and the overall sweet feature is prominent; set the temperature for gas treatment to be low , higher pressure, and longer time, the indicators related to comfort, such as irritation, dryness, aftertaste, and aftertaste, have been significantly improved. In addition, the odor indicators have also been significantly improved, and the overall quality has improved.

The control sample R2 is Guizhou middle-flavor tobacco leaves with medium sensory quality. After adding an appropriate amount of formulated amino acids and treated with pressurized gas, the sample S2 has a clear and sweet fragrance and a clear fragrance (above 0.5 points). Migration of sweet flavor type; set the temperature, pressure, and time of gas treatment to be medium, and indicators such as aroma quality, miscellaneous gas, permeability, stimulation, and sweetness will be improved, and the overall quality will be improved.

The control sample R3 is a tobacco composition composed of various flavor tobacco leaves, and its sensory quality is average. After adding a relatively large amount of formula amino acid and treated with pressurized gas, the sample S3 has a clear and sweet fragrance and a clear fragrance (more than 0.5 points), and the other fragrances have a small change (less than 0.2 points). Type migration; set the temperature, pressure, and time of gas treatment to medium, the aroma quality, aroma quantity, miscellaneous gas, and aftertaste are significantly improved (0.5 points), irritation and dryness are improved (0.3 points), and the overall quality is improved.

The control sample R4 is Fujian Nanping fresh-flavor tobacco leaves, and its sensory quality is average. After adding a small amount of formula amino acid and treated with pressurized gas, sample S4 green fragrance and honey sweet fragrance were slightly improved (over 0.3 points), other fragrances did not change significantly, and the overall fragrance characteristics were prominent; set the temperature for gas treatment to be low , medium pressure, long time, the dryness, sweetness, aftertaste and other indicators related to comfort have been significantly improved. In addition, the miscellaneous gas indicators have also been significantly improved, and the overall quality has improved.

The control sample R5 is Fujian Longyan tobacco leaf, and its sensory quality is above average. After adding an appropriate amount of formula amino acid and treated with pressurized gas, sample S5’s green fragrance and honey-sweet fragrance were significantly improved (above 0.3 points), and the overall fragrance characteristics were highlighted; the temperature of the gas treatment was set at medium, the pressure was high, and the time was medium, and the aroma quality, Indicators such as miscellaneous gas, stimulation, aftertaste, and aftertaste are improved, and the overall quality is improved.

The control sample R6 is a tobacco composition composed of various flavor tobacco leaves, and its sensory quality is average. After adding a large amount of formulated amino acids and treated with pressurized gas, the green fragrance of sample S6 was significantly improved (0.5 points), and the other fragrances changed slightly (less than 0.2 points), and the overall fragrance type shifted from the compound fragrance type to the light fragrance type; set the gas The treatment temperature is medium, the pressure is medium, and the time is medium. The aroma, odor, irritation, dryness, and aftertaste are significantly improved (0.5 points), and the overall quality is improved.

The control sample R7 is Henan Luzhou-flavor tobacco leaf, and its sensory quality is average. After adding a large amount of formula amino acid and treated with pressurized gas, the roasted aroma of sample S7 was significantly improved (0.8 points), and the burnt sweet aroma was also improved (0.3 points), and the overall aroma characteristics were highlighted; the temperature and pressure of the gas treatment were set to medium , The time is longer, the aroma and miscellaneous gas are significantly improved (above 0.5 points), the sweetness and aftertaste (above 0.3 points) are also improved, and the overall quality is significantly improved.

The control sample R8 is Shandong Linyi middle-flavor tobacco leaf, and its sensory quality is poor. Adding a large amount of formula amino acid and treating it with pressurized gas, the roasted aroma of sample S8 was significantly improved (0.8 points), and the burnt sweet and burnt aromas were also improved, and the whole shifted from the middle aroma type to the strong aroma type; the temperature set for gas treatment was lower High, medium pressure, short time, significantly improved aroma quality, aroma quantity, miscellaneous gas (above 0.5 points), stimulation, aftertaste, aftertaste and other indicators improved, and the overall quality improved significantly.

The control sample R9 is a tobacco composition composed of various flavor tobacco leaves, and its sensory quality is average. The roasted aroma of sample S9 after adding a large amount of formula amino acid and treated with pressurized gas was significantly improved (0.6 points), the sweet and burnt aroma increased, the sweet and green aroma decreased, and the overall aroma changed from a compound aroma Migrating to the strong fragrance type; set the temperature, pressure, and time of the gas treatment to be medium, and the aroma quality, aroma quantity, miscellaneous gas, irritation, dryness, and aftertaste have improved significantly (above 0.3 points), and the overall quality has improved significantly.

In summary, the above results show that the method for processing tobacco of the present invention has a significant effect on tobacco aroma, migration, and tobacco quality improvement; in addition, the present invention also designs appropriate treatment schemes for different flavor tobaccos, and realizes tobacco materials. classification processing.

Claims (13)

1. A tobacco flavor regulating composition, characterized in that it consists of the following molar fractions of amino acids: 5 to 70 parts of type I amino acids, 5 to 70 parts of sweet amino acids, 0 to 30 parts of umami amino acids, and 0 to 30 parts of aromatic amino acids. 0-40 parts, 0-10 parts of sulfur-containing amino acid, 0-50 parts of basic amino acid, 0-45 parts of type II amino acid; the type I amino acid is aspartic acid and/or asparagine; the sweet taste The amino acid is selected from one or any combination of glycine, serine, alanine, and threonine; the umami amino acid is glutamic acid; the aromatic amino acid is tyrosine and/or phenylalanine; the The sulfur-containing amino acid is methionine; the basic amino acid is histidine and/or arginine; the type II amino acid is selected from one or any combination of isoleucine, valine, and tryptophan. 2. The tobacco flavor regulating composition according to claim 1, wherein the amino acid is an α-amino acid. 3. The tobacco flavor regulating composition according to claim 1 or 2, characterized in that, the tobacco flavor regulating composition is composition A, composition B or composition C; The composition A is composed of amino acids in the following molar fractions: 0-30 parts of aspartic acid, 0-20 parts of asparagine, 0-50 parts of glycine, 0-50 parts of serine, and 0-50 parts of alanine , 0-30 parts of glutamic acid, 0-30 parts of tyrosine, 0-30 parts of phenylalanine, 1-20 parts of histidine; The composition B is composed of amino acids in the following molar fractions: 30-70 parts of aspartic acid, 0-10 parts of glycine, 0-20 parts of serine, 0-10 parts of threonine, and 0-10 parts of alanine , 5-30 parts of valine, 5-30 parts of tyrosine, 0-10 parts of phenylalanine; The composition C is composed of amino acids in the following molar fractions: 5-40 parts of aspartic acid, 0-30 parts of asparagine, 0-15 parts of threonine, 0-30 parts of serine, 0-30 parts of alanine 30 parts, 1-10 parts of methionine, 0-15 parts of isoleucine, 0-15 parts of phenylalanine, 0-30 parts of tryptophan, 10-50 parts of histidine, 0-10 parts of arginine . 4. The tobacco flavor regulating composition according to claim 3, characterized in that, said composition A is composed of the following molar fractions of amino acids: 5-30 parts of aspartic acid, 0-20 parts of asparagine , 0-25 parts of glycine, 0-50 parts of serine, 0-45 parts of alanine, 0-9 parts of glutamic acid, 0-15 parts of tyrosine, 0-15 parts of phenylalanine, 1 part of histidine ~20 parts; the composition B is composed of the following molar parts of amino acids: 30-65 parts of aspartic acid, 0-10 parts of glycine, 0-10 parts of serine, 0-10 parts of threonine, alanine 0-5 parts, 5-25 parts of valine, 5-30 parts of tyrosine, 0-10 parts of phenylalanine; The composition C is composed of amino acids in the following molar fractions: 5-40 parts of aspartic acid, 0-25 parts of asparagine, 0-5 parts of threonine, 0-15 parts of serine, and 0-25 parts of alanine. 10 parts, 1-5 parts of methionine, 0-5 parts of isoleucine, 0-10 parts of phenylalanine, 0-30 parts of tryptophan, 10-45 parts of histidine, 0-5 parts of arginine . 5. A tobacco flavor regulating agent, characterized in that it is mainly made of water and the tobacco flavor regulating composition according to any one of claims 1-4. 6. The tobacco flavor regulating agent according to claim 5, characterized in that the pH of the tobacco flavor regulating agent is 8-10. 7. A method for processing tobacco, characterized in that it comprises the following steps: (1) tobacco material is mixed with the tobacco flavor regulating agent as described in claim 5 or 6, obtains tobacco mixture; The ratio of the total molar weight of amino acid and the quality of tobacco material in the described tobacco flavor regulating agent is in mol: g is calculated as (0.1×10 ^-6 to 10×10 ^-6 ):1; the moisture content of the tobacco mixture is 15% to 30%; (2) The tobacco mixture is heat-treated in the gas containing O ₂ ; the pressure of the gas containing O ₂ is 0.1 to 1.0 MPa, and the partial pressure of O ₂ in the gas containing O ₂ is 20% to 100% of the pressure of the gas containing O ₂ %; the temperature of the heat treatment is 30-100° C., and the time of the heat treatment is 10-60 minutes. 8. The method for processing tobacco as claimed in claim 7, characterized in that, said _O2 gas is air and/or combined gas; said combined gas is made up of _O2 and non-oxidizing gas, said non-oxidizing gas One or any combination selected from nitrogen, carbon dioxide, hydrogen, helium. 9. The method for treating tobacco according to claim 7 or 8, characterized in that the method for treating tobacco further comprises the following step: subjecting the heat-treated tobacco mixture to a second heat treatment in a second gas. 10. The method for treating tobacco according to claim 9, characterized in that the pressure of the second gas is 0.5-10.0 MPa. 11. The method for processing tobacco as claimed in claim 9, wherein the second gas is mainly composed of non-oxidizing gas; the non-oxidizing gas is selected from one of nitrogen, carbon dioxide, hydrogen, helium or random combination. 12. The method for treating tobacco according to claim 11, wherein the second gas further comprises _O2 , and the partial pressure of _O2 in the second gas is not greater than 20% of the pressure of the second gas. 13. The method for treating tobacco according to claim 9, characterized in that, the temperature of the second heat treatment is 30-100°C, and the time of the second heat treatment is not more than 60 minutes.