摘要
[目的]研究合理的柠檬酸使用量,以提高白肋烟加料烘焙处理的效果。[方法]对转化糖中柠檬酸含量进行加料烘焙试验,并进行了加料烘焙前后烟叶还原糖、总糖、烟碱、钾、氯等成分分析及卷烟评吸。[结果]试验显示,柠檬酸含量的变化对烘焙后白肋烟中的常规化学成分基本没有影响,降低转化糖中柠檬酸含量的白肋烟和卷烟成品的感官质量提升明显。[结论]降低柠檬酸比例的转化糖可以替代正常转化糖进行白肋烟的加料。
[Objective] To study proper citric acid dosage,and improve baking effect of burley tobacco.[Method] Adding baking test was conducted on citric acid content in invert sugar,chemical analysis and tobacco evaluating on reducing sugar,total sugar,nicotine,potassium,chlorine was conducted.[Result] As indicated by the results,the variation of citric acid content basically have no effects on common chemical constituents in burley tobacco,reducing citric acid content in burley tobacco can obviously improve sensory quality of tobacco.[Conclusion] It was concluded that normal sucrose hydrolyzed could be replaced by sucrose hydrolyzed with decreasing citric acid in burley tobacco casing.
出处
《安徽农业科学》
CAS
2013年第7期3113-3114,3117,共3页
Journal of Anhui Agricultural Sciences
关键词
白肋烟
柠檬酸
转化糖
Burley tobacco
Citric acid
Invert sugar
