恒温发酵和变温发酵对雪茄烟叶品质的影响  

Effects of constant and variable temperature fermentation on the quality of cigar tobacco

作　　者：贾云 张倩颖 李品鹤 蔡文 罗诚 刘元法[1] 李东亮 JIA Yun;ZHANG Qianying;LI Pinhe;CAI Wen;LUO Cheng;LIU Yuanfa;LI Dongliang(College of Food Science and Technology,Jiangnan University,Wuxi 024000,China;Center of Technology Innovation for Cigar,China Tobacco Sichuan Industrial Co.,Ltd.,Chengdu 610101,China)

机构地区：[1]江南大学食品学院,江苏无锡024000 [2]四川中烟工业有限责任公司雪茄烟技术创新中心,四川成都610101

出　　处：《中国酿造》2023年第6期212-217,共6页China Brewing

基　　金：中国烟草总公司科技重大专项(110202001040(XJ-02))。

摘　　要：该研究通过恒温发酵明确不同温度对烟叶品质的影响规律,在此基础上进行三段式变温发酵,根据理化指标、致香成分和感官评吸确定最佳组合发酵温度。结果表明,恒温发酵实验组中低温发酵(35℃)组的总糖、还原糖和致香成分含量较高,分别为0.57%、0.25%和3.11 g/kg,可改善香韵丰富度,而高温发酵组的蛋白质和生物碱含量较低,分别为5.65%和3.22%,对刺激性具有改善作用。三段式变温发酵可显著提升香韵丰富度,降低刺激性。相较恒温35℃发酵,35℃-40℃-45℃和35℃-45℃-40℃发酵组的总氮含量分别降低了18.6%和21.7%,生物碱含量分别降低了5.7%和28.8%,总糖含量分别提高了28.1%和56.1%,致香成分总含量分别提高了21.9%和4.1%。低-高-中(35℃-45℃-40℃)和低-中-高(35℃-40℃-45℃)三段式发酵可有效弥补恒温发酵的不足,提高国产雪茄烟叶的品质。The effects of different temperatures on the quality of cigar tobacco were analyzed through constant temperature fermentation,then three-stage variable temperature fermentation was performed by controlling different temperatures based on constant temperature fermentation,and the optimal combined fermentation temperature was determined according to the physicochemical indexes,flavor components and sensory evaluation.The results showed that the contents of total sugar,reducing sugar and flavor components in 35℃low-temperature fermentation group were higher,which were 0.57%,0.25%and 3.11 g/kg,respectively,which could improve the flavor richness.However,the content of protein and alkaloid in the high-temperature fermentation group was lower,which were 5.65%and 3.22%,respectively,which had an improving effect on irritancy.Furthermore,three stage variable temperature fermentation could significantly enhance the flavor richness and reduce the irritancy.Compared with the 35℃constant temperature fermentation,the total nitrogen content in the 35℃-40℃-45℃and 35℃-45℃-40℃fermentation group decreased by 18.6%and 21.7%,the alkaloid content decreased by 5.7%and 28.8%,the total sugar content increased by 28.1%and 56.1%,and the total content of flavor components increased by 21.9%and 4.1%,respectively.The low-high-medium(35℃-45℃-40℃)and low-medium-high(35℃-40℃-45℃)three-stage fermentation could effectively make up for the deficiency of constant temperature fermentation and improve the quality of domestic cigar tobacco.

关 键 词：国产雪茄 恒温发酵 变温发酵 烟叶品质 

分 类 号：TS44[农业科学—烟草工业]