摘要
以初烤烟叶为原料,研究复合酶对烟叶的醇化效果,将纤维素酶、果胶酶、糖化酶、淀粉酶、过氧化氢酶、漆酶、酸性蛋白酶按照一定比例复配,以自然醇化的烟叶为对照样,考察烟叶醇化6个月的物理结构、化学成分、致香成分、感官评价。结果表明,烟叶经复合酶醇化后,与对照样相比,物理结构发生变化;总糖、还原糖、总植物碱、总氮、淀粉、蛋白质含量降低;致香成分总量增加了21%;烟叶感官质量显著改善,主要表现在生青杂气减弱,有陈烟香,整体的舒适性较好。
By using flue-cured tobacco leaves as raw materials, the effect of the aged tobacco by adding composite enzyme was studied. The cellulase, poctinase, glucoamylase, amylase, catalase, laccase, and acid protease were compounded together with a certain percentage to study the physical structure, chemical composition, aroma components and sensory evaluation of the alcoholization 6 months tobacco ,taken natundly aged tobacco as a sample. The results showed that,compared with natural aging tobacco, enzyme treatment could make physical structure changed and total sugar, reducing sugar, the total plant alkaloid, total nitrogen, starch and protein content reduced; by alcoholizalion, the total aroma components increased by 21% and the smoking quality significantly improved, mainly in reducing offensive, improving the aroma of the cigarettes and the comfort.
出处
《西南农业学报》
CSCD
北大核心
2014年第4期1746-1750,共5页
Southwest China Journal of Agricultural Sciences
基金
广东烟工业有限责任公司"烟叶原料醇化处理技术研究"(粤烟工05XM-QK[2012]016)
关键词
烟叶
人工醇化
酶
物理结构
化学成分
致香成分
Tobacco leaf
Artificial aging
Enzyme
Physical structure
Chemical component
Aroma component
