利用产香酵母发酵改善烟草薄片浓缩液品质的研究  

Improvement of the Quality of Reconstituted Tobacco Concentrate through Fermentation by Aroma Producing Yeast

作　　者：许春平[1] 孟丹丹[1] 王充[1] 姜宇 马扩彦 曲利利 姚延超 龙章德[3] XU Chun-ping;MENG Dan-dan;WANG Chong;JIANG Yu;MA Kuo-yan;QU Li-li;YAO Yan-chao;LONG Zhang-de(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,Henan,China;Technical Center of China Tobacco Chongqing Industrial Co.,Ltd.,Chongqing 400060,China;Technical Center of China Tobacco Guangxi Industrial Co.,Ltd.,Nanning 530001,Guangxi,China)

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]重庆中烟工业有限责任公司技术研发中心,重庆400060 [3]广西中烟工业有限责任公司技术中心,广西南宁530001

出　　处：《香料香精化妆品》2019年第1期10-16,共7页Flavour Fragrance Cosmetics

摘　　要：为了提高烟草薄片的品质,利用产香酵母对造纸法烟草薄片生产工艺中的浓缩液进行发酵处理,研究了产香酵母接种量和发酵时间对浓缩液内几种常规成分和香味成分含量的影响。试验结果表明:①酵母发酵时间和接种量对浓缩液内氨基酸、还原糖、总糖含量均有显著影响,且发酵时间对总糖和还原糖含量的影响大于对氨基酸含量的影响,浓缩液接种质量分数1%的产香酵母发酵12 h时还原糖和总糖含量达到最低;②浓缩液经产香酵母发酵可增加浓缩液内香味成分的种类和含量,最优处理条件是接种质量分数1.0%的产香酵母,发酵78 h,浓缩液含有香味成分最多53种,总含量最高为1 061.69μg/mL;③接种质量分数1.0%产香酵母,发酵36 h的浓缩液的香味成分含量为842.86μg/mL,酮类香味物质含量高达182.86μg/mL,定义为酮香型浓缩液,而发酵48 h的浓缩液的香味成分总含量为847.29μg/mL,酸类物质含量最高为460.74μg/mL,将其定义为酸香型浓缩液,这两种生产工艺最有利于在薄片生产中应用。In order to improve the quality of reconstituted tobacco, the tobacco concentrated liquid obtained during the production of paper-making tobacco sheet was fermented by aroma producing yeast. The effects of inoculation amount and fermentation time on the contents of several conventional components and aroma components in concentrated liquid were investigated. The experimental results showed that ① The content of amino acids, reducing sugar and total sugar in the concentrated liquid was significantly affected by the fermentation time and yeast inoculation amount. The effect of yeast fermentation on the content of total sugar and reducing sugar was greater than that of amino acid. After 12 h fermentation when inoculated with mass ratio of 1% aroma producing yeast, the contents of reducing sugar and total sugar reached the lowest.② The concentrated liquid feremented with yeast could increase the variety and content of aroma components, the optimal processing conditions were: yeast inoculation amount was at mass ratio of 1% and fermentation time was 78 h, the concentrated liquid would contain up to 53 kinds of aroma components and total content was up to 1061.69 μg/mL.③ When concentrated liquid was inoculated with mass ratio of 1% aroma producing yeast and fermented for 36 h, the content of aroma components was 842.86 μg/mL and aromatic substances ketones was up to 182.86 μg/mL, which could be defined as a ketone flavor concentrate. While, when concentrated liquid was fermented for 48 h, the aroma components was 847.29 μg/mL,and acids was up to 460.74 μg/mL, which was defined as a acid flavor concentrate. The two production processes would be conducive to the application of reconstituted tobacco production.

关 键 词：产香酵母 发酵 烟草薄片 浓缩液 香味成分 

分 类 号：TQ920.6[轻工技术与工程—发酵工程] TS45[农业科学—烟草工业]