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Abstract

A method for improving a sensory quality of a cut rolled stem using a Ganoderma lucidum fermentation broth is provided, including: subjecting Ganoderma lucidum to first-stage cultivation and second-stage expanded cultivation to obtain an extracellular enzyme-containing fungal solution, and filtering the extracellular enzyme-containing fungal solution with a plate and frame filter to obtain a clear fermentation broth without obvious solids; applying the fermentation broth to a tobacco stem or a cut rolled stem, and allowing solid-state fermentation to obtain a fermented tobacco stem or cut rolled stem; and subjecting the fermented tobacco stem or cut rolled stem to expansion, inactivation, and excess water removal. After the fermentation, cell wall substances such as lignin and cellulose are degraded and utilized, which reduces the occurrence of undesirable smells such as a woody smell and a pungent odor, and improves a sensory quality of the cut rolled stem.

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