气流干燥温度对不同部位烟叶加工品质的影响

分析了云南和河南上、中、下部位烟叶在150~190℃不同工艺热风温度下的物理质量、化学成分、感官质量等的变化规律。结果表明:①不同工艺热风温度下,云南烟叶耐加工性最好,抗破碎性较强;②热风温度的改变会对烟叶香气风格、香气质、杂气、刺激性、干燥感、干净程度等指标产生影响,在150~160℃的工艺气风温区间内,可改善烟叶香气质、减小杂气和改善烟气细腻程度,而热风温度高于180℃会使烟叶口感特性变差;③对烟叶化学成分与感官质量进行灰色关联分析,烟叶总糖、总氮和还原糖与感官质量关联度较大。

不同部位烟叶的叶丝烘焙特性

以试验线滚筒烘焙干燥装置为平台,综合考察了辽宁和江西产区上、中、下部位烟叶叶丝分别在高、中、低3种不同烘焙强度下的物理质量、感官质量和美拉德反应香味成分等的变化规律。结果表明:(1)中上部叶丝适宜中高烘焙强度处理,下部叶丝适宜中低烘焙强度处理;(2)叶丝经过烘焙处理后,地方性杂气明显下降,烘焙香、焦甜香明显提升,烟气透发,口感舒适性提升;(3)对美拉德反应香味成分进行主成分分析,各香味成分的综合得分与感官评价表现存在一定差异。

Effects of Expansion Temperature on Seven kinds of Hoffmann Components in Mainstream Smoke

[Objective]To explore the effect of expansion temperature on the release of seven kinds of Hoffmann components(CO,NNK,NH3,HCN,BaP,crotonaldehyde and phenol)from the mainstream smoke of cigarette.[Method]The release amount of seven kinds of Hoffmann components from the mainstream smoke of cigarettes which were prepared from the cut tobacco treated under different expansion temperatures was determined.[Result]Under the same expansion model,the temperature change produced certain impact on the release amount of NH3,phenol and BAP,while had no significant influence on that of CO,NNK,HCN and crotonaldehyde;under CO2 expansion model,the release amount of seven Hoffmann components was small;the reduction of expansion temperature was good for lowering the harmful index of cigarette to a certain extent.[Conclusion]The study provides basis for optimizing the technical parameters of producing less harmful cigarette.