改善低次烟叶品质的生物发酵工艺优化
Optimization of Biological Fermentation for Improving the Quality of Discarded Tobacco Leaves
刘洪坤 1毛文龙 1游敏 1潘高伟 1郭春生 2乔学义 3吴嘉楠 1刘海龙 2韩云龙 1付金存1
作者信息
- 1. 江苏中烟工业有限责任公司技术中心,南京 210019
- 2. 内蒙古昆明卷烟有限责任公司,呼和浩特 010020
- 3. 中国烟草总公司郑州烟草研究院,郑州 450001
- 折叠
摘要
为改善低次烟叶吸食品质,提升烟叶可用性,优选3种酶系、菌系(蛋白多肽酶系、木质酶系、增香菌系)配制成复合生物发酵制剂,以品质改善程度为评价指标,采用单因素法和均匀设计法优化了烟叶生物发酵工艺.结果表明:(1)最佳发酵工艺条件为,发酵制剂/烟丝质量比4％、物料含水量22％、发酵温度37 ℃、发酵时间42h.(2)发酵工艺各因素中,发酵温度对品质改善程度大于物料水分、发酵时间.(3)在最佳发酵条件下,烟叶品质改善程度为1.04,杂气减少、刺激性降低,感官质量大幅提升,发酵后烟叶蛋白质、淀粉、果胶、木质素分别降低9.17％、15.59％、16.67％、7.84％,醛类、酮类、醇类等物质较原样分别增加了 23.70％、15.33％、41.03％.通过发酵工艺优化,烟叶化学成分更协调,烟叶可用性提升.
Abstract
In order to improve the smoking quality of the discarded tobacco leaves and enhance the usability of tobacco leaves,three enzyme systems and strains(protein polypeptide enzyme system,lignin enzyme system,and flavor-enhancing strain)were selected for a compound biological fermentation preparation.Taking the degree of quality improvement as the evaluation index,the single-factor method and uniform design method were used to optimize the biological fermentation process of tobacco leaves.The results showed that:1)The optimum fermentation process conditions were determined as follows:the mass ratio of fermentation preparation to tobacco was 4％,the moisture content of the raw material was 22％,the fermentation temperature was 37 ℃,and the fermentation time was 42 h.2)Among the factors of fermentation process,the improvement degree of fermentation temperature on quality is greater than that of material moisture and fermentation time.3)Under the optimal fermentation conditions,the quality of tobacco leaves was improved by 1.04,the impurity and irritation were reduced,and the sensory quality was significantly improved.After fermentation,the contents of protein,starch,pectin and lignin of tobacco leaves decreased by 9.17％,15.59％,16.67％and 7.84％,respectively,and the volatile aldehydes,ketones and alcohols increased by 23.70％,15.33％and 41.03％,respectively,compared with the untreated samples.The chemical composition of tobacco leaves is more coordinated,and the usability of tobacco leaves is improved after treated with the optimal fermentation process.
关键词
均匀设计法/二次回归分析/烟叶发酵/品质改善程度/感官评价Key words
uniform design method/quadratic regression analysis/tobacco leaf fermentation/degree of quality improvement/sensory evaluation引用本文复制引用
基金项目
中国烟草总公司科技项目(110202103006)
国家烟草专卖局重点项目(110202102004)
出版年
2024
国家科技期刊平台
NSTL
万方数据