红茶烟用香精的制备及在卷烟中的应用研究  

Preparation of Black Tea Flavor and its Application in Cigarette

作　　者：张衍杨 苏海建[1] 陈帅伟 赵传成 史先鑫[1] ZHANG Yanyang;SU Haijian;CHEN Shuaiwei;ZHAO Chuancheng;SHI Xianxin(China Tobacco Shandong Industrial Co.,Ltd.,Ji'nan,Shandong,250014,China)

机构地区：[1]山东中烟工业有限责任公司,山东济南250014

出　　处：《农产品加工》2023年第8期21-24,共4页Farm Products Processing

摘　　要：为提高红茶提取物香气丰富性及改善其在卷烟应用中口腔舒适性问题,以高粱酒为溶剂,利用低温浸提、单宁酶酶解技术制备红茶烟用香料,同时评价了其在卷烟中的应用效果。结果表明:①以高粱酒为溶剂,可赋予红茶提取物发酵香、酸香特征香韵,同时可增强清甜茶香特征香韵,且较乙醇水溶液提取物口腔涩感明显降低,烟气柔和、细腻。②单宁酶添加量0.1%时,可明显改善红茶提取物口腔涩感及稳定性。③所得红茶烟用香料清甜茶香、焦香特征突出,应用于卷烟中,添加量为0.05%~1.00%时,可赋予卷烟茶香特征香气,丰富烟香,提高卷烟香气,细腻柔和烟气,口感甜润舒适。In order to improve the aroma richness of black tea extract and improve its oral comfort in cigarette application,the black tea flavor for cigarette was prepared by low-temperature extraction and tannase hydrolysis with sorghum wine as solvent,and its application effect in cigarette was evaluated.The results showed that:①sorghum wine as solvent could endow the black tea extract with the characteristic aroma of fermentation aroma and acid aroma,and enhance the characteristic aroma of sweet tea aroma.Compared with ethanol aqueous solution extract,the oral astringency was significantly reduced,and the smoke was soft and delicate.②The addition of tannase 0.1%can significantly improve the oral astringency and stability of black tea extract.③The obtained black tea tobacco flavor had outstanding characteristics of sweet tea aroma and coke aroma.When applied to cigarettes,when the addition amount is 0.05%~1.00%,it could give cigarette tea aroma characteristic aroma,enrich cigarette aroma,improved cigarette aroma temperament,fine and soft smoke,sweet and comfortable mouth.

关 键 词：红茶 高粱酒 低温浸提 单宁酶 卷烟 

分 类 号：S571.1[农业科学—茶叶生产加工]