摘要
针对造纸法薄片刺激性大,木质气重,口感差等问题,通过在造纸法薄片生产工艺烟梗浸提过程中添加复合酶制剂,将烟梗内大分子物质进行转化分解,从而达到提高造纸法薄片内在品质的目的。用复合酶制剂(E1,E2,E3,E4,E5)处理烟梗的试验结果表明:梗丝经酶处理后,刺激性明显减轻,口感变好,香气变浓,内在质量明显提高。
Aiming at the problem of the smoking taste of domestic tobacco sheets was bad and the irritation was thick, enzymes were added to change the large molecular compounds in tobacco leaf stalks during extraction, so as to enhance the quality of paper-making tobacco sheets.The results of experiments on tobacco leaf stalks treated with 5 enzymes showed that the quality of tobacco leaf stalks was enhanced obviously.The irritation was reduced and smoking taste was improved significantly.
出处
《山东食品发酵》
2010年第1期11-13,共3页
Shandong Food Ferment
关键词
酶
造纸法薄片
品质
梗丝
Enzyme
Paper-making tobacco sheets
Quality
Tobacco leaf stalks
