摘要
正常烘丝工艺的烟丝经 2～ 12s的微波烘烤后 ,填充力比对照提高 0 2 %～ 4 0 7% ,分析烟丝中的化学成分与对照相比 ,总糖含量有所增加 ,总氮含量变化不大 ,烟碱含量有所减少 ;评吸结果表明 :香气质量提高 ,刺激性减弱 ,余味更舒适 ,口感较好 ;微波烘烤能降低焦油及CO释放时 。
The cut tobacco of normal cut tobacco drying technology is dried by microwave for a short time. Its filling power can be significantly enhanced. Analysis of the chemical components of the cut tobacco showed that, compar ed with the control, the total sugar content of the microwave cured cut tobacco enhanced, its total nitrogen content changed hardly, nicotine content decreased; The smoking quality test indicated that the quality of aroma improved, the biting taste decreased, after taste was more comfortable, mouth feeling was better and after cut tobacco was tobacco was dried by microwave, the delivery of Tar CO in smoke decreased, the safety of smoking cigarette improved.
出处
《河南农业大学学报》
CAS
CSCD
2001年第1期50-52,共3页
Journal of Henan Agricultural University
