摘要
通过模拟白肋烟的处理工艺,测定了白肋烟在不同温度和不同时间烘焙过程中总糖、总氮、总植物碱、总挥发性有机酸、氨基酸、主要生物碱、主要致香成分等化学成分的变化,并以此为依据,结合感官评吸,优化了白肋烟处理工艺。结果表明,处理温度过高或过低、处理时间过长或过短,都不利于白肋烟烘烤后的吸味品质;优化后的处理工艺为:105℃、3 min,110℃、3 min,115℃、4 min。
The treatment technology of burley tobacco was studied in laboratory.Chemical compositions of burley tobacco were analyzed before and after the treatments,and the treatment technology of burley tobacco was optimized based on the analysis results and sensory evaluation.The results showed that appropriate treatment temperature and time were good for the smoking taste of burley tobacco.The optimal treatment conditions were 105℃ for 3min,110℃ for 3min,115℃ for 4min.
出处
《湖北农业科学》
北大核心
2010年第3期663-668,共6页
Hubei Agricultural Sciences
关键词
白肋烟
处理工艺
化学成分
感官评价
burley tobacco
treatment technology
chemical composition
sensory evaluation
