打叶复烤不同工艺强度对烟叶自然醇化品质的影响  

Effects of different process intensities of threshing and redrying on natural aging of tobacco leaves

作　　者：包秀萍 王超 刘煜宇 李河霖 朴永革 李锋 BAO Xiu-ping;WANG Chao;LIU Yu-yu;LI He-lin;PIAO Yong-ge;LI Feng(Yunnan Reascend Tobacco Technology(Group)Co.,Ltd.,Kunming 650106,China;Jilin Tobacco Industry Co.,Ltd.,Changchun 130000,China)

机构地区：[1]云南瑞升烟草技术(集团)有限公司,昆明650106 [2]吉林烟草工业有限责任公司,长春130000

出　　处：《西南农业学报》2022年第3期647-654,共8页Southwest China Journal of Agricultural Sciences

基　　金：中国烟草总公司重大专项(jszx-2019-09)。

摘　　要：【目的】明确高、中、低打叶复烤工艺强度对上部烟叶模块的品质影响。【方法】开展不同工艺强度的打叶复试验,研究烟叶在18个月的自然醇化过程中的化学成分和感官品质的变化情况,并验证其在卷烟叶组中的应用效果。【结果】低强度加工工艺(一润水分17.0%、二润水分17.5%、复烤二区温度78℃)适合于高等级上部烟叶,有效保持了烟叶高浓度、高香气的特点。低强度加工工艺下,总糖含量20.6%(对照样19%)、挥发性有机酸总量119.25μg/g(对照样114.03μg/g)、致香成分总量248.196μg/g(对照样226.672μg/g)、酮类91.802μg/g(对照样87.630μg/g)、醇类35.781μg/g(对照样27.524μg/g)、酯类98.174μg/g(对照样92.469μg/g)、新植二烯624.892μg/g(对照样542.931μg/g)等指标均较对照样高;以2.5%的低强度打叶复烤工艺处理的烟叶替换某叶组配方中的原级模块,感官评吸分数提高0.79分,主要体现在香气、杂气和余味方面的改善。高强度加工工艺(一润水分18.0%、二润水分18.5%、复烤二区温度88℃)不适合于高等级上部烟叶,其润叶强度和高温复烤会导致烟草本香损失,枯焦杂气重。挥发性有机酸总量103.75μg/g(对照样114.03μg/g)、致香成分的酮类82.421μg/g(对照样87.630μg/g)、新植二烯485.960μg/g(对照样542.931μg/g)等指标均较对照样低。以2.5%高强度打叶复烤工艺处理的烟叶替换某叶组配方中的原级模块,感官评吸分数降低0.26分,主要是香气和余味带来的负面作用。【结论】针对高等级烟叶,适宜用低强度工艺进行打叶复烤,可有效保持烟草本香。【Objective】The effects of high,medium and low-intensity of threshing and redrying process treatments on the quality of upper tobacco module were researched.【Method】Through carrying out threshing and redrying experiments with different process treatments,the changes of chemical compositions and sensory quality of tobacco leaves during 18 months of natural aging were studied,and the consequent results was applied in cigarette leaf groups.【Result】Low-intensity(the first phase moisture content at 17.0%,the second phase moisture content at 17.5%,the second area at 78℃of threshing and redrying temperature)was suitable for high-grade upper tobacco leaves,and the characteristics of high concentration and aroma of tobacco leaves had been effectively maintained.Under low-intensity processing technology,the contents of total sugar,total volatile organic acids,total aroma components,ketones,alcohols,esters,neophydiene(20.6%,119.25μg/g,248.196μg/g,91.802μg/g,35.781μg/g,98.174μg/g,624.892μg/g)were higher than that of the control samples(19%,114.03μg/g,226.672μg/g,87.630μg/g,27.524μg/g,92.469μg/g and 542.931μg/g).It showed that used tobacco leaves accounting for 2.5%under the low-intensity processing technology to replace the original module in a certain leaf group,the sensory evaluation score increased by 0.79 points,which might be mainly attributed to the improvement of aroma,miscellaneous gas and aftertaste.High-intensity(the first phase moisture content at 18.0%,the second phase moisture content at 18.5%,the second area at 88℃of threshing and redrying temperature)was not suitable for high-grade upper tobacco leaves,the intensity of moistening leaves and redrying at high temperature would lead to the loss of tobacco aroma and heavy dry coke and miscellaneous gas.Under high-intensity processing technology,the contents of total volatile organic acids,ketones,neophydiene(103.75,82.421,485.960μg/g)were lower than that of the control samples(114.03,87.630,542.931μg/g).It showed that used tobacco leav

关 键 词：打叶复烤 工艺强度 自然醇化 化学成分 感官评价 应用研究 

分 类 号：S572[农业科学—烟草工业]