挤压法复合焦甜香料的制备及卷烟应用研究

Study on the preparation and cigarette application of synergistic caramel products by extrusion method

为合理利用不适用烟叶,开发甜感明显、香味丰富的烟用焦甜香料,以焦糖化反应为基础,研发一种挤压法复合焦甜香料.采用单因素试验确定该复合焦甜香料的制备工艺,并利用GC-MS检测和感官评价分析该香料的香味成分和制备工艺的适用性.结果表明:葡萄糖适宜添加质量分数为30%,适宜的挤压温度为三区170℃、二区150℃;与对照组相比,利用挤压法制备的复合香料焦甜香韵成分含量提升了4.4倍,烟草萜烯类本香成分含量也显著提高;复合焦甜香料能提升卷烟香味的丰富性,增加甜感,改善口感;该复合焦甜香料的制备工艺对不同产地的不适用烟叶有一定的适用性.

To make better use of discarded tobacco leaves and yield caramel spices for tobacco with obvious sweetness and rich fragrance,synergistic caramel products by extrusion method were developed on the basis of the caramel reactions.The single factor experiment was used to determine the preparation process of the synergistic caramel products.GC-MS detection and sensory evaluation were used to analyze the flavor components of the products and the applicability of the preparation process.The results show that the optimal mass fraction of glucose was 30%.The extrusion temperature of area Ⅲ 170 ℃ and area Ⅱ 150 ℃ was suitable.Compared with the control group,the aroma components content of the synergistic caramel products were increased by4.4 folds,and the contents of tobacco terpenes fragrances were also significantly increased.The synergistic caramel products could improve the flavor richness,sweetness and taste of cigarette.The preparation method of the synergistic caramel products had certain applicability to the discarded tobacco leaves from different producing areas.