雪茄烟叶发酵质量变化及工艺研究进展
Research progress on quality changes and technology of cigar tobacco leaves during fermentation
张光海 1杨海东 1夏华昌 1姚恒 1赵高坤 1李薇 1李永平 1孔光辉1
作者信息
- 1. 云南省烟草科学研究院,云南昆明 650021
- 折叠
摘要
发酵对雪茄烟叶典型风味形成起着决定性作用,晾制后原烟中的内含物在酶和微生物的共同作用下发生多种化学转化,烟叶的品质缺陷显著改善,吸食品质、工业可用性显著提高.综述了烟叶发酵机理及在雪茄烟叶发酵中的应用,雪茄烟叶发酵过程中的物质变化规律,影响发酵质量的因素及发酵工艺技术研究进展,为突破雪茄烟叶发酵核心技术瓶颈提供方法指导,同时也为揭示雪茄烟叶发酵机理提供理论基础.
Abstract
Fermentation plays a decisive role in shaping the typical flavor of cigar tobacco leaves.After drying,various chemical transformations occur in the cured tobacco leaves through the combined action of enzymes and microorganisms.This significantly improves the quality defects of the tobacco leaves,leading to enhanced smoking quality and industrial usability.This article provides an overview of the mechanism of tobacco leaf fermentation and its applications in cigar tobacco leaf fermentation.It delves into the patterns of substance changes during cigar tobacco leaf fermentation,factors influencing fermentation quality,and research advancements in fermentation technology.This serves as a guide for overcoming core technological bottlenecks in cigar tobacco leaf fermentation and also contributes to the theoretical understanding of the fermentation mechanism of cigar tobacco leaves.
关键词
雪茄烟叶/发酵/质量变化/发酵工艺Key words
cigar tobacco leaf/fermentation/quality conversions/fermentation process引用本文复制引用
基金项目
中国烟草总公司云南省公司重大科技项目(2020530000241001)
中国烟草总公司云南省公司重大科技项目(2021530000241002)
中国烟草总公司重大专项(110202101012/XJ-04)
出版年
2024
NETL
NSTL
万方数据