| 片烟醇化过程中添加酶制剂对烤烟品质的影响 |
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| 引用本文： | 张金林,杨明峰,管仕栓,周泽庆,杨尚明. 片烟醇化过程中添加酶制剂对烤烟品质的影响[J]. 现代农业科技, 2013, 0(13) |
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| 作者姓名： | 张金林 杨明峰 管仕栓 周泽庆 杨尚明 |
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| 作者单位： | 山东中烟工业有限责任公司;江苏中烟工业有限责任公司;山东潍坊烟草有限公司; |
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| 基金项目： | 山东中烟工业有限责任公司“打叶复烤加料技术研究” |
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| 摘 要： | 研究了醇化时期添加酶制剂A110对片烟化学成分、致香物质及感官质量的影响,结果表明,醇化效果为上部烟>中部叶>下部烟叶;加入酶制剂后烟叶醇化速度明显加快,6～10个月达到峰值,后酶制剂效果减弱;酶制剂样品总体较空白样品吃味要好,主要表现为杂气、刺激性减轻,香气细腻、协调;酶制剂不影响烟叶醇化的安全性,加入到烟叶中经打叶复烤后仍然具有活性。
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| 关 键 词： | 片烟 酶制剂 醇化 化学成分 致香物质 感官质量 |
Effect of Enzyme Preparation Added in Lamina of Flue-cured Tobacco on Quality during Aging |
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| Abstract: | Effect of enzyme preparation A110 added in lamina of flue-cured tobacco during aging on chemical constituents , aroma components , sensory quality was studied.Results indicated that aging effect was upper leaves> middle leaves> lower leaves , speed of aging leaves adding in enzyme preparation was obviously quicker and the speed reached the peak during 6 to 10 months after which weakened the effect of enzyme preparation.Flavor of adding enzyme preparation sample was better than blank sample , the performance was that offensive taste and acrimony reduced while aroma was smooth and coordination.Enzyme preparation had not effect on safety during aging and the enzyme preparation still had activity after threshed and redried. |
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| Keywords: | lamina of flue-cured tobacco enzyme preparation aging chemical constituents aroma components sensory quality |
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