机构地区:[1]云南中烟工业有限责任公司技术中心,昆明650231
出 处:《南方农业学报》2016年第8期1383-1389,共7页Journal of Southern Agriculture
基 金:云南中烟工业有限责任公司科技项目(JSZX2014CL04;JSZX2014CL03;2013GY02)
摘 要:【目的】分析微波处理结合致香前体对烟梗的影响,并优化微波处理参数,为改善梗丝品质提供参考依据。【方法】采用均匀设计试验法考察微波参数对添加类胡萝卜素(致香前体)的烟梗品质的影响,通过变量筛选和模型构建计算出具有最高烟梗致香成分含量对应的微波参数;并将微波膨胀结合致香前体的烟梗切丝进行增量应用试验,评价卷烟感官品质。【结果】微波处理对烟梗致香成分总量影响可用微波时间、微波功率和烟梗水含率的多元二项式回归模型拟合,其中烟梗水含率对烟梗致香成分总量影响最大,微波功率其次;在烟梗水含率15.39%、微波功率565 W条件下处理的烟梗致香成分总量最高,为114.31μg/g。经微波膨胀的烟梗中蛋白质、淀粉、总多酚、总挥发碱、总挥发酸含量明显下降,分别降低31%、72%、119%、75%和64%,而石油醚提取物含量大幅增加,增幅122%;微波处理结合致香前体的烟梗致香成分总量较未经处理的原梗增加84.34%,其酮类、醇类、醛类、酯类、酸类、酚类、杂环类等致香物质分别较原梗增加53.65%、84.49%、66.82%、81.08%、382.75%、295.50%和117.89%。在卷烟中添加增量4%的微波处理结合致香前体梗丝,其感官品质略有提升,不同烟支对烟气指标影响具有一定的差异性。【结论】微波结合致香前体对烟梗进行协同处理,可明显提升卷烟感官评吸质量,该工艺具有工业可行性。[Objective ]The present experiment was conducted to analyze influence of microwave processing combined with aroma precursor on tobacco stem, and optimize microwave processing parameters, in order to provide reference for improving quality of tobacco stem. [Method]Uniform design method was adopted to investigate the effect of microwave pa- rameters on quality of tobacco stem added carotenoid(aroma precursor). The corresponding microwave parameters of maxi- mum aroma components content were calculated through variable selection and construction model. Meanwhile, the tobac- co cut stems obtained by microwave expansion combined with aroma precursor were applied in incremental tests to evalu- ate sensory quality of cigarette. [Result]The results showed that, a second-order polynomial regression model based on microwave power, reaction time and moisture content could fit influence of microwave processing technique on total con- tent of aroma components in tobacco stem. The moisture content in tobacco stern had a significant impact on total content of aroma components of tabacco stem, followed by microwave power. After tobacco stem were treated under optimal condi- tions(water content of 15.39% and microwave powder of 565 W), the content of aroma components in tobacco stem was 114.31 μg/g. In addition, the contents of protein, starch, total phenol, total volatile alkali and total volatile acid in tobac- co stem expanded by microwave decreased significantly by 31%, 72%, 119%, 75% and 64%, respectively. However, the content of petroleum ether extracts significantly increased by 122%. The total content of aroma components in processed tobacco stem increased by 84.34% compared with unprocessed tobacco stem, and ketones, alcohols, aldehydes, esters, acids, phenols and heterocyclic aroma components increased by 53.65%, 84.49%, 66.82%, 81.08%, 382.73%, 295.50%, 117.89%, respectively. Furthermore, the sensory quality of cigarette was improved slightly by adding 4% incre- ment of tobacco stem processed by microwave comb
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...
正在载入数据...