低温膨胀烟丝理化及感官特性研究  

Research on Physicochemical Properties and Sensory Characteristics of Low-temperature Expanding Tobacco

作　　者：李军[1,2] 刘维涓 刘旭强[1,3] 马建彬 卫青 张艳林[2] 胡劲[2] 

机构地区：[1]云南瑞升烟草技术(集团)有限公司,云南昆明650106 [2]昆明理工大学材料工程与科学学院,云南昆明650093 [3]昆明理工大学化学工程学院,云南昆明650500 [4]河北中烟工业有限责任公司,河北石家庄050051

出　　处：《云南农业大学学报（自然科学版）》2015年第5期739-746,共8页Journal of Yunnan Agricultural University:Natural Science

基　　金：云南省省院省校科技合作专项(2009AD003)

摘　　要：为评价低温膨胀技术可行性,以干冰(CO2)膨胀烟丝为对照,对比分析了低温膨胀烟丝的理化特性及感官特性,系统研究了低温膨胀烟丝工艺处理对膨胀烟丝理化特性的作用。结果表明:与干冰(CO2)膨胀烟丝相比,低温膨胀烟丝与卷烟主料烟丝掺配均匀性好,整丝率提高了23.27%,碎丝率下降了33.96%;膨胀前后烟丝化学成分基本不变,协调性改善明显,致香成分损失较少,与清甜香风格特征卷烟产品适配性较好。低温膨胀技术是一种适用于清甜香产品风格特征全配方膨胀和部分配方膨胀技术,具有良好发展前景。In order to evaluate the technical feasibility of low temperature expansion,the physicochemical properties and sensory characteristics of different expansion process tobacco samples were compared. The results showed that compared with the dry ice（ CO2） expanding tobacco,the low-temperature expanding tobacco could keep microscopic characteristics of the cut tobacco; the whole cut rat of low-temperature expanding tobacco increased by 23. 27%,and its broken cut rat dropped by33. 96%. Chemical components and contents of flavor matter of low-temperature expanding tobacco changed little after expanded,and its tobacco chemical coordination component was also improved.Low-temperature expending tobacco preferably retained the good smoke quality,the compatibility obviously improved and the aroma components loss was less,in addition,fit to sweet incense style cigarette product. Low-temperature expansion technique is a suitable for the full formula expansion and partial formula expansion technology of ＂light sweet style＂products and has good prospects for development.

关 键 词：低温膨胀烟丝 理化特性 感官特性 

分 类 号：TS452[农业科学—烟草工业]