烟草科技2018，Vol.51Issue(4)：72-80,9.DOI:10.16135/j.issn1002-0861.2017.0341
人工发酵对片烟质量的影响
Effects of artificial fermentation on quality of tobacco strips
张江涛 1解民2
作者信息
- 1. 河北中烟工业有限责任公司保定卷烟厂,河北省保定市玉兰大街769号071000
- 2. 河北中烟工业有限责任公司技术中心,石家庄市维明南大街1号050051
- 折叠
摘要
Abstract
To study the influences of artificial fermentation technology on the quality of tobacco strips, the variations of moisture content, chemical components and sensory quality of strips at heating stage, holding stage and cooling stage of artificial fermentation were investigated. The results showed that: 1) In the artificial fermentation process, there existed a moisture desorption-absorption process in strips. The contents of reducing sugar, total sugar and alkaloids (mainly nicotine) decreased, nitride degraded and potassium content increased slightly. The chlorine content raised under different fermentation conditions, though not significantly in general. 2) In the process of fermentation at 50.0 ℃ and RH 55.0% for 5 days, upper and middle leaves reached their best smoking quality; the appropriate duration of holding stage for lower leaves was 3 days. In conclusion, artificial fermentation promoted the sensory quality of tobacco leaves. 3) The fermentation duration was shorter in an intensive fermentation process (50.0 ℃ and RH 55.0%) than that in a low intensity fermentation process (45.0 ℃ and RH 50.0%).关键词
片烟/人工发酵/含水率/感官评价/化学成分Key words
Tobacco strip/Artificial fermentation/Moisture content/Sensory evaluation/Chemical component分类
轻工纺织引用本文复制引用
张江涛,解民..人工发酵对片烟质量的影响[J].烟草科技,2018,51(4):72-80,9.
