摘要
对果胶酶、纤维素酶、α-淀粉酶和中性蛋白酶四种酶的复合酶处理烟末制备烟草浸膏的工艺进行了研究。优化了酶添加量、作用时间、作用温度和作用pH,优化条件为:果胶酶、纤维素酶、α-淀粉酶和中性蛋白酶的添加量分别为0.05%、0.15%、0.05%、0.15%,处理温度50℃,处理时间1 h,pH自然。与对照比较,酶法处理后制备的浸膏烟气浓度和劲头明显增加,烟气柔和细腻,有润感和甜感,喉部和鼻腔无刺激,烟香丰富,有烘烤香和果甜香。处理后的浸膏中还原糖含量增加了123%,氨基酸含量增加了74%,蛋白质含量变化不大。GC/MS分析表明,经酶处理后,对烟草香气有重要贡献的物质如茄酮、巨豆三烯酮、3-羟基-β-大马酮、紫罗兰醇以及紫罗兰酮等物质含量均有所增加,且非酶促棕色化反应产物5,6-二氢-2H-吡喃-2-酮、3,5-二羟基-2-甲基-4(H)吡喃-4-酮、2,3-二氢-3,5-二羟基-6-甲基-4(H)吡喃-4-酮及2,6-二甲基-4-硫代呋喃酮等含量也明显提高。
The complex enzymes （pectinase, cellulase, a-amylase and neutral protease） were used for preparation of tobacco extract. The optimum amounts of the four enzymes were： peclinase 0.05%, cellulose 0.15%, α-amylase0.05% and protease 0.15%. And the optimum treatment temperature, time and pH were 50 ℃, 1 h and natural, respecctively. The evaluation of smoking showed that, compared with the control, the concentration and strength of the smoke significantly increased, which was delicately aromatic with a sweet taste. It was soft, sweet and delicate, without stimulation to the throat and nose, and the coarse odor declines obviously. Its reduce sugar content were improved of 123%, free amino acid content was stepped up 74%, while the protein content showed little changes. GC / MS analysis showed that the important aroma substances of the treatment, such as solanone, megastigmatrienone, 3 - hydroxy-[3- damascone, ionol and ionone were increased. And Maillard reaction product of 5,6-dihydro-2H-pyran-2-one, 3,5-dihydroxy-2-methyl-4 （H） pyran-4-one, 2,3-dihydro-3,5-dihydroxy-6-methyl-4 （H） pyran-4-one and 2,6-dimethyl-4-thiopyrone also has improved so visibly.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第2期176-181,共6页
Modern Food Science and Technology
