白肋烟烘焙工艺温度参数拟合优化及验证  

Optimization and validation of temperature parameters of Burley tobacco baking process

作　　者：程传玲 杨硕 王建民 张改红 CHENG Chuan-ling;YANG Shuo;WANG Jian-min;ZHANG Gai-hong(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou,Henan 450000,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450000

出　　处：《食品与机械》2021年第11期183-187,共5页Food and Machinery

基　　金：河南省农业领域科技攻关项目(编号:192102110212)。

摘　　要：目的:提升白肋烟烘焙后的香味物质含量。方法:建立烘焙后还原糖含量与3个干燥区温度之间的模型,并以烘焙后白肋烟香味物质总量为标准对3个干燥区温度进行优化。结果:所建模型R^(2)达0.947,拟合效果较好。干燥二区和干燥三区的温度对白肋烟烘焙增香的效果大于干燥一区,且此类型白肋烟烟叶的最佳烘焙条件为一区110℃(3 min),二区145℃(3 min),三区135℃(3 min)。结论:最佳烘焙温度下,白肋烟中还原糖含量较低且香味物质总量最高,白肋烟烘焙增香效果较好。Objective:To enhance the content of aroma substances in burley tobacco after baking.Methods:Established the model between the content of reducing sugar after baking and the temperatures of the three drying zones,and optimized the temperatures of the three drying zones by the total amount of aroma substances of burley tobacco after baking.Results:The R^(2) of the model was 0.947,and the fitting effect was excellent.The effects of temperature in drying zone 2 and 3 on aroma enhancement of burley tobacco was greater than that in drying zone 1,and the best baking conditions were 110℃(3 min)of zone 1,145℃(3 min)of zone 2 and 135℃(3 min)in zone 3.Conclusion:Under the optimum baking temperature,the content of reducing sugar in burley tobacco was lower and the total amount of aroma substances was the highest,which has the better aroma enhancement effect of baking.

关 键 词：白肋烟 烘焙 干燥温度 模型分析 多重比较 

分 类 号：TS452.4[农业科学—烟草工业]