河南农业大学学报2001，Vol.35Issue(1)：50-52,3.
微波烘烤对烟丝填充力及吸食品质的影响
Effect of microwave-curing on the filling power and taste
quality of cut tobacco
于建军 1李世勇 2李国栋 2郭保献 2吴雪芹 2焦桂珍 1刘学枝1
作者信息
摘要
Abstract
The cut tobacco of normal cut tobacco drying technology is dried by microwave for a short time. Its filling power can be significantly enhanced. Analysis of the chemical components of the cut tobacco showed that, compar-ed with the control, the total sugar content of the microwave-cured cut tobacco enhanced, its total nitrogen content changed hardly, nicotine content decreased; The smoking quality test indicated that the quality of aroma improved, the biting taste decreased, after taste was more comfortable, mouth feeling was better and after cut tobacco was tobacco was dried by microwave, the delivery of Tar CO in smoke decreased, the safety of smoking cigarette improved.关键词
烟丝/微波/烘烤/填充力/吸食质量分类
农业科技引用本文复制引用
于建军,李世勇,李国栋,郭保献,吴雪芹,焦桂珍,刘学枝..微波烘烤对烟丝填充力及吸食品质的影响[J].河南农业大学学报,2001,35(1):50-52,3.
