Study on single factor optimization of industrial fermentation conditions for domestic cigar tobacco leaves
[Background]The purpose of this study was is to examine how various fermentation parameters influence cigar quality and to identify optimal industrial fermentation conditions for different cigar leaf types using single-factor experiments and uniform design.[Methods]This study investigates the impact of temperature,initial moisture,relative humidity,and fermentation time on the quality of various cigar leaves(Dexue No.1,Dexue No.3,Dexue No.7,Hainan 9A,Chuxue 14)using single-factor experiments.Taking the total content of flavor components as the indicator,optimal combined fermentation parameters for different types of cigar leaves were determined by uniform design.[Results]Test data show:1)With the increase of temperature,the content of reducing sugar and total sugar decreased gradually,flavor components first decreased and then increased,while alkaloids increased first and then decreased.2)With the increase of initial moisture,the content of reducing sugar and total sugar decreased gradually,and flavor components first increased and then decreased.3)As the humidity increased,the alkaloids content gradually decreased,while reducing sugar increased.4)The content of total nitrogen and alkaloids decreased gradually during the fermentation,the total sugar,reducing sugar and flavor components demonstrated a trend of first increasing then decreasing.5)The uniform design showed that Dexue No.1,Dexue No.3,Dexue No.7 and Hainan 9A were more suitable for fermentation with a low temperature of 30 ℃ and a humidity of 70％,while Chuxue 14 was more suitable for fermentation with high temperature of 50 ℃ and low humidity of 70％.[Conclusion]Initial moisture,temperature,relative humidity,and fermentation time had significant effects on the quality of domestic cigar leaves.The use of low temperature fermentation of Dexue series raw materials could reduce irritancy and miscellaneous odor while retaining its flavor richness;Hainan 9A raw materials could enhance flavor richness by fermented at low temperature;Using high-temperature fermentation can improve maturity and reduce miscellaneous odor and irritancy of Chuxue 14.
万方数据
维普
