低温真空干燥对烟丝及卷烟品质的影响  

Effects of low temperature vacuum drying on quality of cut tobacco and cigarette

作　　者：付亮 易斌 温亚东 李雯琦 林文强 马宁 唐军 刘泽 周冰 高晓华 FU Liang;YI Bin;WEN Yadong;LI Wenqi;LIN Wenqiang;MA Ning;TANG Jun;LIU Ze;ZHOU Bing;GAO Xiaohua(China Tobacco Yunnan Industrial Co., Ltd., Kunming 650231, China)

机构地区：[1]云南中烟工业有限责任公司

出　　处：《中国烟草学报》2019年第3期23-28,共6页Acta Tabacaria Sinica

摘　　要：为丰富烟草行业制丝加工方法,研究了低温真空干燥对烟草制品的水分影响规律,并与滚筒干燥方式加工的烟丝进行了物理质量、致香成分以及感官质量特点的分析检测。研究结果表明:①采用低温真空干燥加工后的烟丝致香成分相对含量为470.12μg/g,滚筒干燥后烟丝致香成分为 395.16μg/g。②批内、批间水分稳定性更好,批内真空干燥无干头干尾,水分标偏为0.06;滚筒干燥水分标偏为 0.23;③真空干燥后烟丝填充值为 4.02 cm^3/g、碎丝率为 7.58%;滚筒干燥后烟丝填充值为 4.57cm^3/g、碎丝率为 4.39%。相比于滚筒干燥,低温真空干燥处理在烟丝和卷烟品质方面具有一定优点。In order to enrich cigarette processing methods, the in fluence of low temperature vacuum drying on moisture in tobacco was investigated. To compare this drying method with conventional drum drying method, the physical quality, aroma components, and sensory quality of cut tobacco were analyzed. Results showed that aromatic components of cut tobacco processed by low temperature vacuum drying was higher than that of cut tobacco by conventional drum drying;water stability of cut tobacco processed by low temperature vacuum drying was also improved;and no over-dried cut tobacco during the implementation of low temperature vacuum drying process.

关 键 词：真空干燥 烟丝 致香成分 水分稳定性 

分 类 号：TS452[农业科学—烟草工业]