| 微波烘烤对烟丝填充力及吸食品质的影响 |
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| 引用本文： | 于建军,李世勇,李国栋,郭保献,吴雪芹,焦桂珍,刘学枝.微波烘烤对烟丝填充力及吸食品质的影响[J].河南农业大学学报,2001,35(1):50-52. |
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| 作者姓名： | 于建军 李世勇 李国栋 郭保献 吴雪芹 焦桂珍 刘学枝 |
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| 作者单位： | 1. 河南农业大学农学院,
2. 安阳卷烟厂, |
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| 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％－4．07％，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CO释放时，提高卷烟安全性。
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| 关 键 词： | 烟丝 微波 烘烤工艺 吸食质量 填充力 水分 化学成分 卷烟 烟气成分 |
| 文章编号： | 1000-2340(2001)01-0050-03 |
Effect of microwave-curing on the filling power and taste quality of cut tobacco |
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| YU Jian jun ,LI Shi yong ,LI Guo dong ,et al.Effect of microwave-curing on the filling power and taste quality of cut tobacco[J].Journal of Henan Agricultural University,2001,35(1):50-52. |
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| Authors: | YU Jian jun LI Shi yong LI Guo dong |
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| Institution: | YU Jian jun 1,LI Shi yong 2,LI Guo dong 2,et al |
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| Abstract: | 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. |
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| Keywords: | cut tobacco microwave dry filling power taste quality |
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