烟叶酶处理的作用效果

为研究如何利用有效的酶制剂控制烟叶的内在成分向好的方面转化,从而达到改善烟叶吸味品质的目的,结合酶学的基本原理,根据烟草调制和发酵的特点以及烟叶内在质量与化学成分的关系,从理论上分析了烟叶用酶处理后对其吸味品质改善的可行性.经一系列试验验证,取得较好的效果,所得酶制剂适合于在打叶复烤时添加,对自然醇化和人工发酵烟叶的质量有明显改善作用.评吸结果显示,只要加酶催化得当,所得酶制剂可明显增加卷烟香气,减轻青杂气和刺激性,改善卷烟吸味品质.

Effect of Enzyme Reagent on Tobacco Taste Quality

According to the characteristics of the tobacco curing and fermentation and enzymology principle, the effect of enzyme on tobacco taste quality was discussed. Enzyme reagent could be used to add in lamina in threshing and redrying, and the effect on improving the quality of tobacco aging and artificial fermentation was better. The results of the panel test showed that the concentration of aroma could be increased significantly, offensive and irritancy could be reduced, and taste quality could be improved by adding enzyme reagent properly.