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酶解法改善烟叶吸味品质的试验
引用本文:李晓,刘凤珠,姚光明,李宏,姜凌.酶解法改善烟叶吸味品质的试验[J].烟草科技,2002(3):14-17.
作者姓名:李晓  刘凤珠  姚光明  李宏  姜凌
作者单位:1. 郑州轻工业学院食品与生物工程系,郑州市东风路5号,450002
2. 云南省烟草学校,昆明市关上民航路中段,650090
3. 露露集团有限公司,河北省承德市,067100
摘    要:为了降低烟叶中蛋白质和淀粉的含量 ,改善烟叶的吸味品质 ,采用不同种类的酶处理了烤烟烟叶和白肋烟烟叶。烤烟烟叶 (B3F和B4F)用蛋白酶和淀粉酶、糖化酶混合处理 ;白肋烟先用蛋白酶处理 ,再进行加料和烘焙处理。结果表明 :①不同种类的酶同时施加在烤烟烟叶上的处理效果与各种酶在最佳条件下单独处理的效果比较一致 ;②与未经酶处理的白肋烟相比 ,蛋白酶处理的白肋烟吸味品质明显改善。

关 键 词:烤烟  白肋烟    降解  水溶性糖  蛋白质
文章编号:1002-0861(2002)03-0014-04
修稿时间:2001年5月30日

Experiments on Improvement of Smoking Quality of Tobacco with Enzymatic Degradation
LI XIAO.Experiments on Improvement of Smoking Quality of Tobacco with Enzymatic Degradation[J].Tobacco Science & Technology,2002(3):14-17.
Authors:LI XIAO
Abstract:In order to reduce the contents of starch and protein in tobacco and to improve its smoking quality, different types of tobacco leaves, such as flue cured tobacco and burley tobacco leaves, were treated with various enzymes. The flue cured tobacco leaves (B3F and B4F ) were treated with amylase, saccharogenic amylase, and proteinase, respectively or simultaneously. The burley tobacco leaves were first treated with the proteinase, then cased and roasted. The results showed that 1) the reduction of protein and the increase of water soluble sugars in flue cured tobacco treated simultaneously with the amylase or saccharogenic amylase and proteinase were comparable with those of the same tobacco treated with these enzymes under their optimal conditions respectively, and 2) the smoking quality of the burley tobacco leaves treated was much better than that of the control.
Keywords:Flue  cured tobacco  Burley tobacco  Enzyme  Degradation  Soluble sugar  Protein  
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