摘要
为了缩短烟叶发酵时间,提高烟叶发酵内在质量,采用复合酶(纤维素酶和蛋白酶)经过48℃、65%的相对湿度发酵12h,化学成分分析结果显示,烟叶内总糖提高14.9%,蛋白质降低了15.6%。经过评吸初步显示:经酶促发酵后的烟叶,香气改善,香气量增加,青杂气减轻,刺激性有所降低。
In order to shorten the time of alcoholization and improve the internal quality of tobacco leaf,the mixture of cellulase and proteinase was used to tobacco fermentation at ambient air temperature 48 ℃ and relative humidity 65% for 12 hours. The results showed the content of total sugar was increased by l4.9%,but the content of proteins was decreased by 15.6% on the contrary. The sensory test results of the cased cigarettes showed that the cigarette smoke was smoother and mellower ,the offensive taste was masked effectively and the smoking quality was improved.
出处
《食品研究与开发》
CAS
北大核心
2005年第1期67-68,共2页
Food Research and Development
基金
陕西省科学院科技计划项目内容
项目编号:2003K-25
