摘要
为提高烟叶的醇化质量,缩短醇化时间。将淀粉酶、蛋白酶、糖化酶、纤维素酶和果胶酶等进行配比,并加入适量的复合活性添加剂,将其混合溶解制成酶液后添加到烟叶中,以自然醇化烟叶为对照,进行醇化对比试验,并对醇化后烟叶的化学成分和香味物质以及感官质量进行了分析。结果表明,与对照相比,采用生物酶处理醇化烟叶,可加速其总糖、总氮、烟碱和总挥发碱含量的降解,同时香味物质总量增加,感官质量明显提高,醇化时间缩短。
In order to improve the quality of aged tobacco and shorten aging duration, the application of enzymes while aging was experimented and the aged tobacco was compared with naturally aged tobacco in terms of chemical components, total flavor components and sensory quality. Amylase, protease, glucoamylase, cellulase and pectinase were formulated together with an appropriate amount of a complex active additive, and the mixture was added to the tested tobacco leaf. The results showed that： comparing with natural aging, enzyme treatment could speed up the degradation of total sugar, total nitrogen, nicotine and total volatile alkali in tobacco leaf, and increase the total flavor components, improve the smoking quality and shorten aging duration.
出处
《烟草科技》
EI
CAS
北大核心
2007年第11期13-16,20,共5页
Tobacco Science & Technology
基金
国家烟草专卖局科研基金项目"生物酶调控技术提高烟草色香味的研究"(1002001041)的一部分
关键词
烟叶
酶
化学成分
香味物质总量
Tobacco leaf
Enzyme
Chemical component
Total flavor components
