润叶参数对烟叶香味物质的影响
CSTR:
作者:
作者单位:

作者简介:

李京鑫,男,河南农业大学在读硕士研究生。

通讯作者:

中图分类号:

基金项目:

江西中烟科技项目(编号:2020360000340238)


Effects of different conditioning parameters on aroma components of tobacco leaves
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    目的:探索打叶复烤中润叶工艺的最佳参数。方法:以赣州上部烟叶组成的BO1模块为基础,考察一次润叶和二次润叶的热风温度、滚筒转速、加水量以及蒸汽阀门开度对烟叶香味成分的影响,并以赣州焦甜香风格为基础,结合综合平衡法筛选润叶工艺的较优参数。结果:香味物质含量经一次润叶后增加,经二次润叶后减少,但较润叶前略有增加。一次润叶中热风温度对茄酮和糠醇含量影响较为显著,而二次润叶中热风温度对苯乙醛含量影响较为显著。结论:烟叶复烤过程中的两次润叶较佳工艺条件为一次润叶热风温度135 ℃、滚筒转速10 r/min、加水量3.5 kg/100 kg;二次润叶热风温度145 ℃、滚筒转速9 r/min、蒸汽阀门开度50%。

    Abstract:

    Objective: This study aimed to find out the best parameters of moistening leaves in redrying. Methods: Based on the BO1 module of upper leaves in Ganzhou, the effects of hot air temperature, drum speed, water addition and steam valve opening on aroma components of primary and secondary leaves were investigated, and the optimum parameters of leaf moistening process were screened by comprehensive balance method based on the style of sweet and coke in Ganzhou. Results: The content of aroma components increased after one-time leaf wetting and decreased after two-time leaf wetting, but slightly increased, compared with that before leaf wetting. The hot air temperature in the first moistening leaf had a significant effect on the contents of solanone and furfuryl alcohol, while the hot air temperature in the second moistening leaf had a significant effect on the content of phenylacetaldehyde. Conclusion: The optimum process conditions of twice moistening leaves during tobacco redrying were hot air temperature 135 ℃, roller speed 10 r/min and water addition 3.5 kg/100 kg. Hot air temperature 145 ℃, roller speed 9 r/min, steam valve opening 50%.

    参考文献
    相似文献
    引证文献
引用本文

李京鑫,何力,孙觅,等.润叶参数对烟叶香味物质的影响[J].食品与机械,2022,(5):191-201.
LI Jing-xin, HE Li, SUN Mi, et al. Effects of different conditioning parameters on aroma components of tobacco leaves[J]. Food & Machinery,2022,(5):191-201.

复制
相关视频

分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2022-06-30
  • 出版日期:
文章二维码
×
《食品与机械》
友情提示
友情提示 一、 近日有不少作者反应我刊官网无法打开,是因为我刊网站正在升级,旧网站仍在百度搜索排名前列。请认准《食品与机械》唯一官方网址:http://www.ifoodmm.com/spyjx/home 唯一官方邮箱:foodmm@ifoodmm.com; 联系电话:0731-85258200,希望广大读者和作者仔细甄别。