微波烘烤对烤烟梗丝填充力及内在化学成分的影响

The Influence of Microwave Heating on the Filling Ability and the Internal Chemical Compounds of Cut Stem

以微波烘烤代替传统的烘筒烘烤，在很短的时间内（＜1min）就可使生产线上经高温加湿后的梗丝烘干到生产工艺所要求的水分，同时与烘筒烘烤相比，微波烘烤便丝的填充力显著增大（15％～20％）。对梗丝中挥发性成分及有机酸性成分进行GC／MS分析则表明：微波烘烤对梗丝的内在主要致香物质有一定影响，主要是使它们中各化学成分的相对含量发生变化。感官评吸的结果还表明微波烘烤可在一定程度上提高梗丝的抽吸质量。

Microwave heating was used in cut stem toastin process. Under the suitable condition of cut microwave heating, water content of cut stem could meet the requirement ofproduction. Meanwhile, the filling ability of cut stem heated by microwave had increased by 15 %~20% when compared with that of cut stem by the conventional way.The GC/MS analytical results of cut volatile chemical constiuents and the organic acidsof cut stem showed that some internal aromatic chemical compounds of cut stem couldbe influenced by microwave and the relative contents of some organic acids had chagedremarkably. The sensory taste result indicated that th quality of cut stem heated by microwave had improved in certain extent.