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烘焙与否对白肋烟膨胀烟丝质量的影响
引用本文:张馨予,曹伏军,欧亚非,刘德水,白若石,严莉红,马雁军,林慧,周骏.烘焙与否对白肋烟膨胀烟丝质量的影响[J].中国烟草学报,2020,26(3):43-48.
作者姓名:张馨予  曹伏军  欧亚非  刘德水  白若石  严莉红  马雁军  林慧  周骏
作者单位:上海烟草集团技术中心北京工作站, 北京市通州区万盛南街99号 101121
基金项目:上海烟草集团有限责任公司科技项目“中南海(1 mg出口)专用膨胀烟丝加工工艺路径改进”K2012-2-008P
摘    要:  背景和目的  研究烘焙与否对白肋烟膨胀烟丝质量的影响。  方法  分别采用烤烟烟片处理线(不加料)、白肋烟烟片烘焙处理线(不加料)对单品种白肋烟进行烟片处理,切丝后分别进入二氧化碳烟丝膨胀线,经290℃热风温度膨胀处理制成膨胀后烟丝,再经回潮加料,制成成品白肋烟膨胀烟丝,对上述两种不同工艺路径处理的试验样品进行各项指标检测并对比分析。  结果  (1)未经烘焙处理的成品膨胀白肋烟丝的整丝率、填充值显著高于经烘焙处理的成品膨胀白肋烟丝。(2)未经烘焙处理的膨胀后白肋烟丝的总糖含量显著高于经烘焙处理的成品膨胀白肋烟丝。(3)未经烘焙处理的膨胀后白肋烟丝的NNN、NAT、NNK含量显著低于经烘焙处理的膨胀后白肋烟丝。(4)未经烘焙处理的成品膨胀白肋烟丝的烟气特种成分CO、NNK、NH3、苯酚、巴豆醛释放量均低于经烘焙处理的成品膨胀白肋烟丝;且卷烟危害性评价指数低于经烘焙处理的成品膨胀白肋烟丝达10.07%。(5)未经烘焙处理的成品膨胀白肋烟丝感官质量得分高于经烘焙处理的成品膨胀白肋烟丝。  结论  对于白肋烟膨胀烟丝而言,不进行烘焙处理不仅可以简化工艺流程,更有利于卷烟减害。 

关 键 词:白肋烟烘焙    热风温度    化学成分    TSNAs    烟气危害性指数
收稿时间:2019-11-28

Comparison of quality of expanded cut burley tobacco with and without baking treatment
Affiliation:Beijing working station, Technical Center of Shanghai Tobacco Group Co., Ltd., Beijing 101121, China
Abstract:  Objective  Comparison of quality of expanded cut burley tobacco with and without baking treatment.  Method  Two production lines, flue-cured tobacco sheet process (without feeding) and burley tobacco sheet baking process (without feeding), were used separately to process single-type burley tobacco. After cutting, the burley tobacco shred was processed by the carbon dioxide cut tobacco expansion line with a hot air temperature of 290℃ before moisture regain process to produce expanded cut burley tobacco. The quality of expanded cut burley tobacco were evaluated to compare these two processes.  Results  (1) the silk rate and filling value of the unbaked burley tobacco was higher than that of the baked burley tobacco shred. (2) The total sugar content of the unbaked burley tobacco was higher than that of the baked burley tobacco. (3) The contents of NNN, NAT and NNK of the baked cut burley tobacco was lower than that of the baked burley tobacco. (4) The released amount of CO, NNK, NH3, phenol, and crotonaldehyde from the unbaked burley tobacco was lower than that of the baked burley tobacco; the hazard assessment index of the cigarette which made of unbaked burley tobacco was 10.07% lower than that made of baked burley tobacco. (5) The sensory quality score of the unbaked burley tobacco was higher than that of the baked burley tobacco.  Conclusion  For expanded cut burley tobacco production, no-baking process can not only simplify the process, but also help reducing the harm of cigarettes. 
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