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时间:2020-06-19
《定色后期稳温点对烟叶常规化学成分和致香物质的影响.pdf》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、江西农业学报2014,26(2):89—94ActaAgricuhuraeJiangxi定色后期稳温点对烟叶常规化学成分和致香物质的影响陈越立,李旭华,潘义宏,李绍峰。,张晓龙,资文华(1.广东中烟工业有限责任公司技术中心,广东广州510310;2.云南瑞升烟草技术(集团)有限公司,云南昆明6501063.云南省烟草公司普洱市公司景东县分公司,云南景东676200)摘要:以普洱市号东县烟区烟叶为研究对象,通过对不同部位最佳采收成熟度烟叶定色阶段后期稳温点的研究,分析了定色后期不同稳温处理与烟叶化学成分、致香物质的关系,结果表明:变黄期采用“低温慢变黄”处理,上部成熟烟叶54℃稳温16h、中
2、部成熟烟叶稳温8h、下部适熟烟叶稳温16h的烟叶常规化学成分含量在较适宜范围,糖碱比、氮碱比较为适宜,钾氯比均大于4,接近或符合优质烟叶的特征;烟叶致香物质总量及各类中性致香物质总量明显高于其他处理,由此表明通过优化烟叶烘烤工艺能使各部位烟叶品质向有利的方向转化。关键词:烟叶;烘烤;定色;常规化学成分;致香物质中图分类号:s572文献标志码:A文章编号:1001—8581(2014)02—0089—06EfectsofDiferentConstantTemperaturesatLaterColor--fixingStageonChemicalCompositionsandAromaComp
3、onentsofFlue——curedTobaccoLeavesCHENYue—li,LIXu—hua,PANYi—hong,LIShao—feng,ZHANGXiao—long,ZIWen—hua(1.TechnicalCenter,ChinaTobaccoGuangdongIndustriMLimitedCompany,Guangzhou510310,China;2.YunnanRea-scendTobaccoTechnology(Group)CompanyLimited,Kunming650106,China;3.BranchofJingdongCounty,TobaccoCompa
4、ny0fPu’erCityinYunnanProvince,Jingdong676200,China)Abstract:Theauthorstudiedthekeepingofconstanttemperatureatthelatercolor—fixingstageofdifferentpartsoftobaccoleaveswiththebestmaturitycollectedfromJingdongcounty,Pu’ercity,andanalyzedtherelationshipbetweenthebakingtechnolo—giesatthelatercolor—fixin
5、gstageandthechemicalcompositionsandaromacomponentsofflue—curedtobaccoleaves.Theresuhsshowedthatadopting“gradualyellowingatlowtemperature”bakingtreatmentfkeeping54℃constanttemperaturefor16hforup—perleaveswithcompletematurity,8hformiddleleaveswithcompletematurity,and16hforlowerleaveswithpropermaturi
6、ty)atyellowingstagecouldmakethecontentsofmainchemicalcompositionsintobaccoleafsamplesbeatarightlevel,makethesugar—nicotineratioandnitrogen—nicotineratiobewithinaproperrange,andmakethepotassium—chlorineratiobemorethan4,whichwereclosetooraccordedwiththecharacteristicsofgood—qualitytobaccoleaves.Thet
7、otalcontentsofbotharomacomponentsandneutralaromasubstancesintobaccoleavesin“gradualyellowingatlowtemperature”bakingtreatmentwereobviouslyhigherthanthoseinothertreatments.Therefore,theoptimizedbakingtechnologiesca
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