Effect of Exogenous Neutral Protease Fermentation on Cigar Leaf Quality

In order to reveal the effect of exogenous neutral protease addition on quality cigar tobacco leaves during fermentation. Taking Sichuan Shifang as research object, changes conventional chemical composition, amino acid content, organic acids and other substances in after natural fermentation with enzyme preparations were investigated, sensory before also investigated. The results show that: 1) After fermentation, content total sugar, reducing nitrogen, chlorogenic rutin decreased, sugar fermented preparation decreased more. 2) amount free increased. With increase protease, first increased then decreased. 3) When added was 2.5g/kg leaves, greater than that additions close 4) plastid pigment slightly. 5) preparation, is improved, but too much will produce bitter taste.