摘要
为了研究人工发酵技术对片烟质量的影响,通过调节发酵室环境温湿度,考察了人工发酵过程中升温阶段、保温阶段、降温阶段片烟含水率、化学成分及感官质量的变化。结果表明:(1)在人工发酵的环境下,片烟存在解湿-吸湿过程。经过人工发酵后烟叶中总糖含量、还原糖含量和植物碱(以烟碱为主)含量降低,氮化物降解转化,但钾含量有所提升。不同片烟样品中氯含量所呈现出来的变化规律基本相同,不同发酵条件下氯含量都会有所增加,但是总体变化不大。(2)人工发酵过程中,在环境温度50.0℃、相对湿度55.0%条件下,不同部位烟叶保温时间不同,上部和中部叶保温时间5 d时感官质量最佳;下部叶保温时间3 d感官质量最佳。说明人工发酵可提高烟叶感官质量。(3)高强度发酵参数(温度50.0℃、相对湿度55.0%)比低强度发酵参数(45.0℃、50.0%)更能缩短发酵时间。
To study the influences of artificial fermentation technology on the quality of tobacco strips, the variations of moisture content, chemical components and sensory quality of strips at heating stage, holding stage and cooling stage of artificial fermentation were investigated. The results showed that： 1） In the artificial fermentation process, there existed a moisture desorption-absorption process in strips. The contents of reducing sugar, total sugar and alkaloids （mainly nicotine） decreased, nitride degraded and potassium content increased slightly. The chlorine content raised under different fermentation conditions, though not significantly in general. 2） In the process of fermentation at 50.0℃ and RH 55.0% for 5 days, upper and middle leaves reached their best smoking quality; the appropriate duration of holding stage for lower leaves was 3 days. In conclusion, artificial fermentation promoted the sensory quality of tobacco leaves. 3） The fermentation duration was shorter in an intensive fermentation process （50.0℃ and RH 55.0%） than that in a low intensity fermentation process （45.0℃ and RH 50.0%）.
作者
张江涛
解民
ZHANG Jiangtao;XIE Min(Baoding Cigarette Factory, China Tobacco Hebei Industrial Co., Ltd., Baoding 071000, Hebei, China;Technology Center, China Tobacco Hebei Industrial Co., Ltd., Shijiazhuang 050051, China)
出处
《烟草科技》
EI
CAS
CSCD
北大核心
2018年第4期72-80,共9页
Tobacco Science & Technology
关键词
片烟
人工发酵
含水率
感官评价
化学成分
Tobacco strip
Artificial fermentation
Moisture content
Sensory evaluation
Chemical component
