转化酶水解蔗糖加料烘焙对白肋烟品质的影响

为提高白肋烟的处理效果,进行了转化酶水解蔗糖和柠檬酸水解蔗糖的加料烘焙试验,并进行了加料烘焙前后烟叶还原糖、总糖、烟碱、钾、氯、氨基酸、中性和碱性香味成分分析及卷烟评吸。结果显示:①与加酸转化糖里料相比,采用加酶转化糖里料对烘焙后白肋烟中的常规化学成分影响基本相同,总氨基酸含量显著降低,碱性香味成分增多;②加酶转化糖里料的白肋烟的感官质量总体上比加酸转化糖的略有改善,其中香气质和香气量有较大改善,烟气浓度和凝聚性有一定程度的改善,白肋烟香和刺激性增强,杂气、干燥感、舒适程度等指标差异不大。酶转化糖可以替代酸转化糖进行白肋烟的加料。

Effects of Invertase Hydrolyzed Sucrose Casing and Roasting on Quality of Burley Tobacco

In order to improve treating effects,burley tobacco samples were cased,with sucrose hydrolyzed by citric acid and invertase respectively,and roasted.The reducing sugar,total sugar,nicotine,potassium,chlorine,amino acid,neutral and basic aroma constituents in burley tobacco were determined before and after casing and roasting.The panel test was conducted as well.The results indicated that: 1) the effects of invertase hydrolyzed sucrose on the routine chemical compositions in cased and roasted tobacco were basically the same as that of acid hydrolyzed sucrose,however,total amino acid decreased remarkably and basic aroma constituents increased;and 2) the smoking quality of tobacco cased with invertase hydrolyzed sucrose was slightly better by and large,while aroma quality and quantity of tobacco smoke improved relatively obviously,smoke concentration and agglomeration increased to a certain extent,burley aroma note and irritation enhanced,the difference of offensive odor,dryness and pleasantness between tobaccos cased with the two invert sugars was not great.It was concluded that acid hydrolyzed sucrose could be replaced by invertase hydrolyzed sucrose in burley tobacco casing.