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改善低次烟叶品质的生物发酵工艺优化

刘洪坤 付金存 毛文龙 游敏 潘高伟 郭春生 乔学义 吴嘉楠 刘海龙 韩云龙

中国烟草科学2024,Vol.45Issue(2):99-107,9.
中国烟草科学2024,Vol.45Issue(2):99-107,9.DOI:10.13496/j.issn.1007-5119.2024.02.012

改善低次烟叶品质的生物发酵工艺优化

Optimization of Biological Fermentation for Improving the Quality of Discarded Tobacco Leaves

刘洪坤 1付金存 1毛文龙 1游敏 1潘高伟 1郭春生 2乔学义 3吴嘉楠 1刘海龙 2韩云龙1

作者信息

  • 1. 江苏中烟工业有限责任公司技术中心,南京 210019
  • 2. 内蒙古昆明卷烟有限责任公司,呼和浩特 010020
  • 3. 中国烟草总公司郑州烟草研究院,郑州 450001
  • 折叠

摘要

Abstract

In order to improve the smoking quality of the discarded tobacco leaves and enhance the usability of tobacco leaves,three enzyme systems and strains(protein polypeptide enzyme system,lignin enzyme system,and flavor-enhancing strain)were selected for a compound biological fermentation preparation.Taking the degree of quality improvement as the evaluation index,the single-factor method and uniform design method were used to optimize the biological fermentation process of tobacco leaves.The results showed that:1)The optimum fermentation process conditions were determined as follows:the mass ratio of fermentation preparation to tobacco was 4%,the moisture content of the raw material was 22%,the fermentation temperature was 37 ℃,and the fermentation time was 42 h.2)Among the factors of fermentation process,the improvement degree of fermentation temperature on quality is greater than that of material moisture and fermentation time.3)Under the optimal fermentation conditions,the quality of tobacco leaves was improved by 1.04,the impurity and irritation were reduced,and the sensory quality was significantly improved.After fermentation,the contents of protein,starch,pectin and lignin of tobacco leaves decreased by 9.17%,15.59%,16.67%and 7.84%,respectively,and the volatile aldehydes,ketones and alcohols increased by 23.70%,15.33%and 41.03%,respectively,compared with the untreated samples.The chemical composition of tobacco leaves is more coordinated,and the usability of tobacco leaves is improved after treated with the optimal fermentation process.

关键词

均匀设计法/二次回归分析/烟叶发酵/品质改善程度/感官评价

Key words

uniform design method/quadratic regression analysis/tobacco leaf fermentation/degree of quality improvement/sensory evaluation

分类

轻工纺织

引用本文复制引用

刘洪坤,付金存,毛文龙,游敏,潘高伟,郭春生,乔学义,吴嘉楠,刘海龙,韩云龙..改善低次烟叶品质的生物发酵工艺优化[J].中国烟草科学,2024,45(2):99-107,9.

基金项目

中国烟草总公司科技项目(110202103006) (110202103006)

国家烟草专卖局重点项目(110202102004) (110202102004)

中国烟草科学

OA北大核心CSTPCD

1007-5119

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