摘要
[目的]提高云南产区复烤烟叶的香气水平,最大限度地减少原料致香物质损失。[方法]以玉溪市云烟87工业等级CO_(2)烟叶作为供试样品,分别调整真空回潮、润叶、复烤干燥区、复烤回潮区的工艺参数,测定各工序段烟叶的致香物质种类及含量。[结果]打叶复烤不能增加烟叶致香物质总量,但是能调整致香物质的组成,表现为美拉德反应产物、西柏烷类、其他致香物质的含量提高,苯丙氨酸类、质体色素降解产物的含量降低;真空回潮、复烤回潮区是打叶复烤的两个关键工序,具体表现为真空回潮阶段美拉德反应产物、质体色素降解产物显著提高,复烤回潮阶段西柏烷类物质显著提高。[结论]为了发扬云南烟叶的清甜香型风格,应保留质体色素降解产物、抑制美拉德反应产物,真空回潮工艺参数以常规为宜,复烤回潮区工艺参数以低强度为宜。
[Objective]The study aims to improve the content of aroma substances among flue-cured tobacco leaves in Yunnan industrial areas and minimize the loss of aroma components in raw materials.[Method]Based on the middle leaves of yunyan 87 CO_(2) in YuXi,the process parameters of vacuum pre-conditioner section,leaf moistening section,leaf baking and drying section,and recovery section were adjusted respectively,and the types and contents of incense substances in tobacco leaves in each process section were determined.[Result]Threshing and redrying cannot increase the total amount of aroma substances in tobacco leaves,but can adjust the composition of aroma substances,it shows that the contents of Maillard reaction products,cembranoids,and other aroma substances increase,and the contents of phenylalanines and plastid pigment degradation products decrease during threshing and redrying;vacuum re-moisture and baking re-moisture zone are the two key processes of threshing and redrying.The specific feature is that the Maillard reaction products and plastid pigment degradation products are significantly increased during the vacuum re-moisture stage,and the cembranoids substances are significantly increased during the re-roasting and re-moisture stage.[Conclusion]In order to carry forward the sweet and fragrant style of Yunnan tobacco leaves,the degradation products of plastid pigments should be retained and the products of Maillard reaction should be suppressed,thus the process parameters of vacuum re-moisture should be at normal strength,and the process parameters of rebaking moisture should be at low strength.
作者
韩慕迁
杨书涵
王翔飞
雷翔
HAN Mu-qian;YANG Shu-han;WANG Xiang-fei(Hongta Tobacco(Group)Co.,Ltd.,Yuxi,Yunnan 653100)
出处
《安徽农业科学》
CAS
2023年第24期179-182,共4页
Journal of Anhui Agricultural Sciences
基金
云南中烟工业有限责任公司科技项目“红塔特色高端原料质量定向提升技术研究”(2020YL04)。
关键词
烤烟
打叶复烤
致香物质
真空回潮
Flue-cured tobacco
Threshing and redrying
Aroma substances
Vacuum pre-conditioner
作者简介
韩慕迁(1995-),男,湖南常德人,硕士,从事打叶复烤工艺研究。
