| 人工发酵对片烟品质的影响 |
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| 引用本文： | 王花俊,刘利锋,阎付杰,邱承宇.人工发酵对片烟品质的影响[J].郑州轻工业学院学报(自然科学版),2003,18(2):57-59. |
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| 作者姓名： | 王花俊 刘利锋 阎付杰 邱承宇 |
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| 作者单位： | 1. 郑州轻工业学院,食品与生物工程系,河南,郑州,450002
2. 颐中烟草集团,技术中心,山东,青岛,266021 |
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| 摘 要： | 研究了片烟人工发酵前后化学成分和评吸质量的变化，结果表明：片烟经人工发酵后，还原糖、总氮、蛋白氮和烟碱的质量分数均有所降低，而总有机政和挥发性政的质量分数增加。经评吸，发酵片烟青杂气明显减轻，微露香甜味，感官好转。因此，采用人工发酵方法提高片烟质量是可行的。
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| 关 键 词： | 人工发酵 片烟 化学成分 评吸质量 卷烟 |
| 文章编号： | 1004-1478(2003)02-0057-03 |
| 修稿时间： | 2002年9月23日 |
The influence of artificial fermentation on evaluation of the lamina |
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| WANG Hua-jun,LIU Li-feng,YAN Fu-jie,QIU Cheng-yu.The influence of artificial fermentation on evaluation of the lamina[J].Journal of Zhengzhou Institute of Light Industry(Natural Science),2003,18(2):57-59. |
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| Authors: | WANG Hua-jun LIU Li-feng YAN Fu-jie QIU Cheng-yu |
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| Abstract: | The changes in chemical components and sensory evaluation during artificial fermentation lamina were studied. The results show: through artificial fermentation of the lamina, the reducing sugar, total nitrogen, protein, and total nicotine content are decreased, the total organic acids and total volatile acids are increased. By sensory evaluation, blueness-variedness of fermentation lamina weakened obviously, and revealed a little scent of fragrant and sweet, the taste became better. So it is feasible for employing the method of artificial fermentation lamina to improve lamina quality. |
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| Keywords: | lamina artificial fermentation natural alcoholization |
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