摘要
本文研究了两种打叶复烤模式的对比试验,取两种模式烤后烟叶进行叶片结构、化学成分和感官质量检测、分析和评吸。结果表明:"真空回潮"后打叶复烤,烤后烟叶大中片率(>12.7mm叶片率)和长梗率有所提高;化学成分协调性有所提高;可以一定程度减少杂气、提高余味舒适程度。
Two kinds of duplicate roasting patterns for tobacco leaf processing were compared by study of the structure, chemical composition and the esthetic quality of the roasted tobacco leaf. The result indicated that, with vacuum humidity, the percentage of long and medium leaf （〉 12.7mm） was increased, the coordination of the chemical composition in the leaf was improved, foreign odors were reduced and the aftertaste was more pleasant.
出处
《现代食品科技》
EI
CAS
2009年第3期260-261,共2页
Modern Food Science and Technology
关键词
真空回潮
叶片结构
化学成分
感官质量
vacuum resurgence
leaf blade structure
chemical composition
esthetic quality
