不同炒制程度糊米水发酵对雪茄烟叶化学成分和香味品质的影响

Effects of fermentation with fried rice solution on chemical components and aroma quality of cigar tobacco leaves

为明确不同炒制程度糊米水特色发酵工艺对雪茄烟叶化学成分和香味品质的影响,以什烟1号和德雪1号雪茄烟叶为材料,以清水发酵为对照,根据大米炒制时间不同,设置炒制7、10和13 min3个不同炒制程度的糊米水发酵处理,分析发酵过程中烟叶的常规化学成分、中性香气成分含量(质量分数)及感官质量的变化。结果表明:①糊米水处理后,烟叶中的总糖、还原糖及淀粉含量明显升高,随发酵的进行,总糖、还原糖及淀粉含量逐渐降低;总氮和烟碱含量在发酵过程中逐渐降低,且随糊米炒制程度的提高,下降幅度增大;蛋白质含量在发酵过程中逐渐降低。对照烟叶总糖、还原糖、淀粉、总氮及烟碱含量在发酵过程中缓慢降低,蛋白质变化规律与糊米水处理相同。②烟叶发酵过程中,中性香气成分含量呈现出不同的变化趋势。与发酵前及对照相比,糊米水发酵后除新植二烯含量显著降低以外,其他香气成分总量显著升高。其中,炒制10min的糊米水发酵处理烟叶中的中性香气物质总量高于炒制7min和13min的处理。③糊米水发酵后的烟叶感官质量与发酵前及对照组烟叶相比明显提高,香气质好,甜润感提高,刺激性和杂气降低,劲头减弱,醇和度增加,其中以炒制10min糊米水发酵烟叶整体感官质量较好。什烟1号和德雪1号较适宜的糊米炒制程度为大米炒制成黑色团状,手捻米芯尚为白色为止。具体制作与发酵方法为铁锅预热至200℃后加入大米,炒制10 min,然后加水熬煮后浸渍处理烟叶,发酵后的烟叶品质较好。

To investigate the effects of fermentation process with solutions of rice fried for different times on the chemical components and aroma quality of cigar tobacco leaves,the leaves of cigar tobacco varieties Shiyan No.1 and Dexue No.1 were fermented under 3 treatments by which rice was separately fried for 7,10,and 13 min and water without fried rice as the control.The changes in the contents(mass fractions)of routine chemical components and neutral aroma components and the sensory quality of the leaves during fermentation were analyzed.The results showed that:1)The contents of total sugar,reducing sugar,and starch in the leaves increased significantly after the fried rice treatments,but gradually decreased as the fermentation progressed.The contents of total nitrogen and nicotine gradually decreased during fermentation,and the rate of decrease was positively correlated with the rice frying time.The protein content decreased gradually during fermentation.The contents of total sugar,reducing sugar,starch,total nitrogen,and nicotine in the tobacco leaves of the control group decreased slowly during fermentation,and the change of protein was the same as that of the fried rice treatments.2)The neutral aroma components in tobacco leaves showed different trends during fermentation.Compared with the leaves without fermentation and the control group,the total amount of the aroma components increased significantly after the fried rice treatments,except that the content of neophytadiene decreased significantly.The total amount of neutral aroma substances in the tobacco leaves under the 10-min fried rice treatment was higher than that under the 7-min and 13-min treatments.3)Compared with the leaves without fermentation and the control group,the sensory quality of the tobacco leaves after the fried rice treatments was significantly improved,mainly reflected in the improvement of aroma quality,the increase of sweetness and mildness,the reduction of irritation,offensive odor,and strength.The overall sensory quality of the tobacco leaves under the 10-min fried rice treatment was better.The more suitable fermentation method for Shiyan No.1 and Dexue No.1 was to fry rice in an iron pot preheated to 200℃ for 10 min until the rice was black and glomeration and the rice core was still white;after frying for 10 min,the rice was boiled with water,and then the tobacco leaves were impregnated into the fried rice solution for fermentation to achieve the better quality of fermented tobacco leaves.