细支卷烟不同加香方式香味成分的转移行为

为研究烟丝、爆珠、丝束及香线加香方式下细支卷烟中香味成分的转移情况,建立了可对烟丝、主流烟气粒相物及滤嘴中醇类、醛类、酮类和酯类香味成分同时定量检测的GC-MS/MS分析方法。结果表明:①30 d密封保存后,4种加香方式烟丝与滤嘴中香味成分分布差异明显,烟丝加香样品香味成分迁移比例较大。②丝束和香线加香方式下香味成分主流烟气粒相转移率较为接近;烟丝加香方式下沸点较高成分主流烟气粒相转移率高于其他3种加香方式,爆珠加香最低。③对于醛类、酮类、酯类香味成分,烟丝、丝束和香线3种加香方式下同类物质主流烟气粒相转移率随沸点升高而逐步增大,爆珠加香方式下则随沸点升高先增大后减小;醇类香味成分主流烟气粒相转移率随沸点变化规律较其他香味成分稍有差异。④丝束加香方式下4类香味成分的滤嘴残留率略高于香线加香;爆珠加香方式下沸点较高成分的滤嘴残留率高于其他3种加香方式,烟丝加香方式下沸点较高成分的滤嘴截留率最低。

Optimization Research into Addition Method and Proportion Formula of Rabbit Meat Sausages Fermentation Agent

[Objective] Sausage making using fermentation agents including Staphylococcus xylosus(C18), Lactobacillus plantarum(L26), and Debaryomyces Hansenula(Y163). [Method] With adoption of preliminary experiments and single factor experiment, we measured production pH, and in combination with sensory analysis, we managed to evaluate the fermentation agents, addition method, and addition proportion formula. [Conclusion] At total inoculation of 1×107 cfu/g, and with processing method of simultaneous addition, the optimal addition proportion is L:C:Y =1:2:1.