干燥方式对上部烟叶感官质量的影响  

Effect of different drying methods on sensory quality of upper flue-cured tobacco leaves

作　　者：李丹[1] 李焕威[1] 赵瑞峰[1] 叶荣飞[1] 罗福明[1] 

机构地区：[1]广东中烟工业有限责任公司技术中心,广东广州510385

出　　处：《食品与机械》2016年第9期192-195,共4页Food and Machinery

基　　金：广东中烟工业有限责任公司科技项目(编号:粤烟工[2014]科字第009号)

摘　　要：对上部烟叶配方5种不同干燥方式的工艺进行研究,卷接成烟支后从主要香韵、香气特性、烟气特性、口感特性四点21个分项指标全面评价不同工艺对上部烟叶感官质量的影响,且从正面指标、负面指标的角度综合评价了各干燥方式的感官质量。结果表明:加料可显著改善上部烟的整体感官质量;干燥方式对上部烟的各感官指标影响显著,与其处理温度和工艺过程有一定相关性,滚筒干燥(B1)工艺对上部烟感官质量改善效果最为显著,其次是白肋烟烘焙+滚筒干燥组合(B3)。Effects of five different drying methods on sensory quality of upper flue-cured tobacco leaves were investigated. The flavor notes, aroma characteristics, smoke characteristics and taste charac teristics （containing 21 subindices） of cigarette were measured. The positive and negative indicators were also analyzed to evaluate the sensory quality of upper flue cured tobacco leaves with different drying methods. The results indicated that （1） casing process could significantly improve the sensory quality of upper flue-cured tobacco leaves; （2） The sensory quality subindices of upper flue cured tobacco leaves significantly affected by drying method, partially rela- ting to the pretreatment intensity and process complexity. The drum drying process （B1） is the optimal process to improve the sensory quality of upper flue-cured tobacco leaves, followed by Burley tobacco cured q- drum drying process （B3）.

关 键 词：干燥方式 上部烟叶 感官品质 卷烟 

分 类 号：TS452[农业科学—烟草工业]