摘要
为了比较微波膨胀梗丝与常规工艺梗丝之间的差异,分析了2种梗丝的理化指标,并对它们在卷烟产品中的应用效果进行了研究.仪器分析及内在质量感官评吸对比结果表明:采用微波膨胀梗丝对降低焦油及其他危害成分、增加烘烤香、提高卷烟稳定性等有明显的效果.
In order to compare the difference between microwave expanded stems, their physicochemical and its application in tobacco products have been validated. The results showed that： the former was more effective than the latter to reduce tar and hazard components, enhance baked aroma and stability.
出处
《湖南文理学院学报（自然科学版）》
CAS
2013年第3期89-93,共5页
Journal of Hunan University of Arts and Science(Science and Technology)
基金
中国烟草总公司科技重点项目(110201002012)
关键词
微波膨胀梗丝
理化指标
香味成分
危害成分
感官质量
microwave expanded stems
physicochemical
aroma components
hazard components
sensory quality
