摘要
为探索高粱在卷烟滤棒中的应用可行性,采用微生物产香技术发酵高粱再进行烘焙,经流化床法制备高粱发酵烘焙颗粒,将其应用于卷烟滤棒,并分析高粱发酵烘焙颗粒应用的效果。结果表明,与普通醋纤滤棒卷烟相比,高粱发酵烘焙颗粒复合滤棒对主流烟气中苯酚、HCN和B(a)P等有害物质的释放量均具有降低作用,其降幅分别为18.82%、15.76%、16.49%,高粱发酵烘焙颗粒复合滤棒可以使香气更加丰富,刺激性降低,烟气更加细腻。
In order to study the feasibility of the application of sorghum in cigarette filter,The sorghum was fermented by microorganism sorghum and then roasted.The particles were added to the cigarette filter to improve the cigarette quality.The results indicate that,the release of phenol,HCN and B(a)P in mainstream smoke of cigarette with sorghum filter were reduced by 18.82%、15.76%、16.49%,respectively;The fermented sorghum baking particles in cigarette filter can not only keep harmony with the aroma of the cigarettes,but also promote cigarette aroma quantity,reduce the irritation and make the cigarettesmokesoften.
出处
《科学技术创新》
2019年第34期22-24,共3页
Scientific and Technological Innovation
基金
云南省科技计划项目(高原特色植物基柔性碳化功能材料、香料的制备及应用)
云南中烟工业有限责任公司科.技项目(2015CP02,2015CP03)
关键词
高粱
颗粒
卷烟
有害物质
感官质量
sorghum
pellet fabrication
cigarette
harmful substances
sensory quality
