国产雪茄茄芯烟叶工业发酵条件单因素优化研究

Study on single factor optimization of industrial fermentation conditions for domestic cigar tobacco leaves

【目的】通过单因素实验和均匀设计探索不同发酵参数对雪茄品质的影响规律,确定不同产区雪茄烟叶适宜采用的工业发酵条件。【方法】通过单因素实验探索了温度、初始水分、相对湿度和发酵时间对不同品种雪茄烟叶(德雪1号、德雪3号、德雪7号、海南9A、楚雪14)原料品质的影响。以致香成分总含量为衡量指标,通过均匀设计确定了不同品种雪茄烟叶的最优组合发酵参数。【结果】(1)随着温度的升高,还原糖和总糖含量逐渐降低,致香成分含量呈先降低后升高趋势,植物碱含量呈先升高后降低的趋势。当温度为30℃时,致香成分含量最高(除楚雪14)。(2)随着初始水分的升高,还原糖、总糖含量呈下降趋势,致香成分含量呈先上升后下降趋势。当初始水分为30%~35%,致香成分总含量较高。(3)随着相对湿度的升高,植物碱含量逐渐降低,还原糖含量逐渐增加。当相对湿度为80%时,致香成分含量最高。(4)总氮和植物碱含量在发酵过程中逐渐降低,总糖、还原糖和致香成分总含量在发酵过程中呈先上升后下降的趋势。当发酵天数为21~28d时,致香成分含量最高。(5)均匀设计表明,德雪1号、德雪3号、德雪7号较适采用低温30℃低湿70%发酵37d,海南9A较适采用低温30℃低湿70%发酵22d,而楚雪14较适采用高温50℃低湿70%发酵21 d。【结论】温度、初始水分、相对湿度和发酵时间对国产雪茄烟叶品质具有显著影响。德雪系列原料采用低温发酵可在保留其香气丰富度的前提下,减少刺激性和杂气;海南9A原料采用低温发酵可以提升香气丰富度;楚雪14采用高温发酵可以提升成熟度,降低杂气和刺激性。

[Background]The purpose of this study was is to examine how various fermentation parameters influence cigar quality and to identify optimal industrial fermentation conditions for different cigar leaf types using single-factor experiments and uniform design.[Methods]This study investigates the impact of temperature,initial moisture,relative humidity,and fermentation time on the quality of various cigar leaves(Dexue No.1,Dexue No.3,Dexue No.7,Hainan 9A,Chuxue 14)using single-factor experiments.Taking the total content of flavor components as the indicator,optimal combined fermentation parameters for different types of cigar leaves were determined by uniform design.[Results]Test data show:1)With the increase of temperature,the content of reducing sugar and total sugar decreased gradually,flavor components first decreased and then increased,while alkaloids increased first and then decreased.2)With the increase of initial moisture,the content of reducing sugar and total sugar decreased gradually,and flavor components first increased and then decreased.3)As the humidity increased,the alkaloids content gradually decreased,while reducing sugar increased.4)The content of total nitrogen and alkaloids decreased gradually during the fermentation,the total sugar,reducing sugar and flavor components demonstrated a trend of first increasing then decreasing.5)The uniform design showed that Dexue No.1,Dexue No.3,Dexue No.7 and Hainan 9A were more suitable for fermentation with a low temperature of 30℃and a humidity of 70%,while Chuxue 14 was more suitable for fermentation with high temperature of 50℃and low humidity of 70%.[Conclusion]Initial moisture,temperature,relative humidity,and fermentation time had significant effects on the quality of domestic cigar leaves.The use of low temperature fermentation of Dexue series raw materials could reduce irritancy and miscellaneous odor while retaining its flavor richness;Hainan 9A raw materials could enhance flavor richness by fermented at low temperature;Using high-temperature fermentation can improve maturity and reduce miscellaneous odor and irritancy of Chuxue14.