| 湖北建始白肋烟在制丝主要工序中的感官特性分析 |
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| 引用本文： | 姚光明,邓国栋,丁乃红,申玉军,张玉海,乔学义.湖北建始白肋烟在制丝主要工序中的感官特性分析[J].烟草科技,2011(1). |
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| 作者姓名： | 姚光明 邓国栋 丁乃红 申玉军 张玉海 乔学义 |
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| 作者单位： | 1. 烟草行业烟草工艺重点实验室郑州烟草研究院,郑州高新技术产业开发区枫杨街2号,450001
2. 安徽中烟工业有限责任公司技术中心,合肥市高新开发区天达路9号,230000 |
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| 摘 要： | 为针对湖北建始白肋烟感官特性进行加工提供依据,充分发挥原料潜质和提高烟叶使用价值,研究了白肋烟在制丝主要受热工序不同加工强度下烟叶感官特性的变化趋势.结果表明:在制丝加工主要受热工序香气风格均会发生变化,且中部白肋烟较上部白肋烟更易发生变化;风格特征、丰满程度、浓度、劲头随各工序加工强度的增大总体呈降低趋势,且随加工强度的增大降低幅度逐渐增大;细腻程度和上部白肋烟的杂气在制丝加工主要受热工序适宜加工强度均能得到改善;除中部白肋烟在两个烟丝干燥工序某些加工强度下刺激性和干净程度有所变差外,口感特性总体呈改善趋势.
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| 关 键 词： | 白肋烟 感官特性 松散回潮 白肋烟烘焙 叶丝干燥 |
Sensory Characteristics of Jianshi Burley Tobacco During Primary Processing |
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| YAO GUANG-MING,DENG GUO-DONG,DING NAI-HONG,SHEN YU-JUN,ZHANG YU-HAI,QIAO XUE-YI.Sensory Characteristics of Jianshi Burley Tobacco During Primary Processing[J].Tobacco Science & Technology,2011(1). |
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| Authors: | YAO GUANG-MING DENG GUO-DONG DING NAI-HONG SHEN YU-JUN ZHANG YU-HAI QIAO XUE-YI |
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| Affiliation: | YAO GUANG-MING(1),DENG GUO-DONG(1),DING NAI-HONG(2),SHEN YU-JUN(1),ZHANG YU-HAI(1),and QIAO XUE-YI(1) 1.Key Laboratory of Tobacco Processing Technology,CNTC,Zhengzhou 450001,China2.Technology Center of China Tobacco Anhui Industrial Co.,Ltd.,Hefei 230000,China |
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| Abstract: | In order to make good use of the quality potential of Jianshi burley tobacco,the changes of its sensory characteristics in heating processes under different processing intensities were investigated.The results indicated that: 1) the aroma style changed in all heating processings,and middle leaves were more susceptible than upper leaves;2) style character,flavor abundance,smoke concentration and impact declined in general,and at a rate increased with the increase of processing intensity;3) the offensive odor... |
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| Keywords: | Burley tobacco Sensory characteristic Loosening and conditioning Burley toasting Cut tobacco drying |
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