Preparation Of Wine-flavored Fermented Liquid For Tobacco

China is the country with the largest tobacco production in the world and a major producer of tobacco waste.Industrial-source tobacco waste mainly includes leftovers produced during the cigarette manufacturing process,including tobacco stems,tobacco dust,shredded tobacco leaves,etc.If this type of waste is not properly treated,it is not only a serious waste of resources,but also have an impact on the ecological environment.Tobacco waste can be used to produce tobacco flakes.Paper-making tobacco flakes have been widely used due to their low tar release.Since the 1950s,the world has advocated tobacco tar reduction and harm reduction,which has also prompted the abandonment of industrial tobacco.The reuse of objects.Due to the reduction of tar content,the reconstituted tobacco leaves are insufficient in flavor and cannot meet the needs of consumers.Tobacco flavors can make up for this shortcoming.The use of microbial fermentation to produce tobacco flavors has become a research hotspot in recent years.The purpose of this research is to use regional characteristic aroma-producing microorganisms to ferment with industrial tobacco waste to produce characteristic aroma-type tobacco fermentation liquid.In this study,the characteristic aroma-producing microorganisms were first isolated from the distiller's grains of Moutai,and then the target aroma-producing microorganisms were screened from several characteristic aroma-producing microorganisms,and the morphological and molecular biological identifications were carried out.The fermentation raw materials were screened and the fermentation conditions were optimized.Optimize the extraction and application methods to obtain the fermentation broth and use it for reconstituted tobacco and shredded tobacco prepared from natural tobacco.After being made into cigarettes,experts are invited for sensory evaluation and the SPME-GC/MS method is used to detect and analyze the volatile components of the fermentation liquid.The main conclusions are as follows:1.Strain Z2 is an aroma-producing microorganism isolated from Maotai distiller's grains.It has strong regional characteristics.It can produce a strong wine after being cultured in YPED solid and body medium for 3 days.Flavor:After 5 d of mixed fermentation of tobacco and other raw materials by the inoculated strain Z2,the product has both tobacco flavor,wine flavor and honey flavor,and the taste is comfortable,and the"wine flavor"is highly evaluated.Through the identification of morphology and molecular biology,the strain Z2 can be determined to be Saccharomyces cerevisiae(Saccharomyces cerevisiae).2.After mixing 30 parts by weight of shredded tobacco,3-5 parts by weight of glucose and30 parts by volume of water,inoculate 1 part by volume of the seed solution of strain Z2with a cell concentration of not less than 1×10~6 pcs/m L,Ferment for 7-10 d in an incubator at 25?-30?.After the fermentation is over,add no more than 30 parts by volume of distilled water to the bottle,stir thoroughly and squeeze and filter with gauze.The filtrate is centrifuged at 5000 r/min for 5 min to obtain a tobacco and wine-flavored fermentation liquid.It has obvious wine aroma,caramel taste and honey aroma.3.Spraying the fermented liquid with 10%of the added amount of tobacco leaf flakes,the finished cigarette has a fine aftertaste,although the odor is slightly increased,but the cigarette is more oily,the aroma and smoke taste are more harmonious and mellow,and the irritation is also certain The control of cigarettes has improved the smoking taste of cigarettes to a certain extent.The test results of the volatile components of the fermentation broth showed that the strain Z2 not only synthesizes the aroma substances of the wine,but also reduced the relative content of some harmful substances in the fermentation broth.