摘要
研究了醇化时期添加酶制剂A110对片烟化学成分、致香物质及感官质量的影响,结果表明,醇化效果为上部烟>中部叶>下部烟叶;加入酶制剂后烟叶醇化速度明显加快,6～10个月达到峰值,后酶制剂效果减弱;酶制剂样品总体较空白样品吃味要好,主要表现为杂气、刺激性减轻,香气细腻、协调;酶制剂不影响烟叶醇化的安全性,加入到烟叶中经打叶复烤后仍然具有活性。
Effect of enzyme preparation A110 added in lamina of flue-cured tobacco during aging on chemical constituents,aroma components,sensory quality was studied.Results indicated that ：aging effect was upper leaves middle leaves lower leaves,speed of aging leaves adding in enzyme preparation was obviously quicker and the speed reached the peak during 6 to 10 months after which weakened the effect of enzyme preparation.Flavor of adding enzyme preparation sample was better than blank sample,the performance was that offensive taste and acrimony reduced while aroma was smooth and coordination.Enzyme preparation had not effect on safety during aging and the enzyme preparation still had activity after threshed and redried.
出处
《现代农业科技》
2013年第13期215-217,共3页
Modern Agricultural Science and Technology
基金
山东中烟工业有限责任公司"打叶复烤加料技术研究"
关键词
片烟
酶制剂
醇化
化学成分
致香物质
感官质量
lamina of flue-cured tobacco
enzyme preparation
aging
chemical constituents
aroma components
sensory quality
