摘要
为了解不同干燥模式对混合型卷烟感官质量的影响,考察了SH6薄板烘丝、HXD气流烘丝和KLD薄板烘丝3种干燥模式对"都宝A"牌号卷烟中白肋烟、香料烟、烤烟3个模块叶丝感官质量的影响,并利用灰色关联度分析方法对混合型卷烟干燥模式的组合进行了优化。结果表明:①"都宝A"牌号卷烟中的白肋烟模块叶丝,用SH6薄板干燥后,烟丝的香气特性最优,浓度、劲头大;用HXD气流干燥后,烟丝的口感特性最优。香料烟模块叶丝,用SH6薄板干燥后,烟丝的香气特性最优;用HXD薄板干燥后,烟丝的口感特性最优。烤烟模块叶丝,用KLD薄板干燥后,烟丝感官综合质量最优。②适合"都宝A"牌号卷烟的最优干燥模式组合为:白肋烟用SH6烘丝,香料烟用SH6烘丝,烤烟用KLD烘丝。
In order to find out the influence of drying means on the sensory quality of blended type cigarette, the effects of SH6 thin plate drying, HXD pneumatic drying and KLD thin plate drying on the sensory quality of cut strips of burley, oriental and flue-cured tobacco portions in cigarette blend of Brand DuBao A were investigated. The drying means better applicable to each tobacco portion was identified and optimized with grey incidence analysis. The results showed that： 1）The cut strips of burley tobacco in Brand DuBao A could gain better aroma character, higher concentration and stronger impact by SH6 drying, and gain the best taste character by HXD drying; the cut strips of oriental tobacco in DuBao A could gain better aroma character by SH6 drying and gain better mouth effect by HXD drying; while the overall sensory quality of cut strips of flue-cured tobacco was better after KLD drying. 2）The optimal combination of drying means for DuBao A was： SH6 drying for burley and oriental tobacco portions and KLD for flue-cured tobacco portion.
出处
《烟草科技》
EI
CAS
北大核心
2012年第7期13-16,共4页
Tobacco Science & Technology
关键词
干燥模式
感官质量
灰色关联度
Drying means
Sensory quality
Grey incidence degree
