Abstract
Based on the materials of upper, middle and lower tobacco leaves planted in Yunnan and Henan Province, the changes in physical indexes, chemical components, and sensory quality under the conditions of 150~190 ℃ airflow temperatures of pneumatic drying were studied. The results showed that: ① at the higher airflow temperature, the Yunnan tobacco had better processing resistance and crush resistance; ② different airflow temperatures changed the flavor, the quality of aroma, mixed gas, irritancy, dryness and cleanness of the taste. The quality of aroma, mixed gas and delicate degree generally improved during 150~160 ℃ airflow temperature range, but the airflow temperature higher than 180 ℃ had negative effect on the taste; ③ the grey correlation analysis of chemical components and sensory quality showed that total sugar, total nitrogen and reducing sugar had a greater correlation with sensory quality.
Publication Date
4-28-2020
First Page
216
Last Page
220
DOI
10.13652/j.issn.1003-5788.2020.04.039
Recommended Citation
Qiang, ZENG; Ming-bin, CHANG; Wen-hao, QUE; Rui-liang, WANG; Dao-quan, WANG; and Jin-lan, LI
(2020)
"The effect on processing quality of different parts of tobacco under different drying airflow temperatures,"
Food and Machinery: Vol. 36:
Iss.
4, Article 39.
DOI: 10.13652/j.issn.1003-5788.2020.04.039
Available at:
https://www.ifoodmm.cn/journal/vol36/iss4/39
References
[1] 李丹,李焕威,赵瑞峰,等.干燥方式对上部烟叶感官质量的影响[J].食品与机械,2016,32(9):192-195.
[2] 卢彦华,张广喜,孟杰,等.气流干燥工序山东烤烟的原料加工特性研究[J].安徽农学通报,2016,22(15):124-128.
[3] 崔升.HXD工艺参数优化及其对烟丝质量的影响[J].贵州农业科学,2017,45(12):128-132.
[4] 刘继辉,朱勇,申晓峰,等.不同蒸汽注入位置对气流干燥烟丝品质的影响[J].烟草科技,2014(11):10-13,21.
[5] 乔学义,姚光明,王兵,等.气流干燥工序加工强度对烤烟烟叶感官质量的影响[J].河南农业科学,2012,41(7):54-57,83.
[6] 王宗英,彭军仓,徐磊,等.两种干燥工艺下叶丝加工质量的对比分析[J].烟草科技,2012(11):5-9.
[7] 魏硕,李生栋,徐宸,等.基于叶片保水力的烟叶烘烤水分干燥模型构建[J].南方农业学报,2017,48(8):1 477-1 482.
[8] 李生栋,付宗仁,胡蓉花,等.烟叶烘烤过程中水分变化及干燥数学模型构建[J].南方农业学报,2018,49(1):121-129.
[9] 金博闻,戴亚.烟草化学[M].北京:清华大学出版社,1994:57-59.
[10] 李峥,邱坤,杨鹏,等.烟叶烘烤过程中水分迁移干燥特性研究进展[J].昆明学院学报,2017,39(6):37-41.
[11] 刘新民,杜咏梅,程森,等.烤烟烟丝填充值与其理化指标和感官品质的关系[J].中国烟草科学,2012(5):74-78.
[12] 邵惠芳.基于化学成分的烤烟感官质量评价模型构建及工业应用[D].郑州:河南农业大学,2012:34-36.
[13] 吴惠玲,王志强,韩春,等.影响美拉德反应的几种因素研究[J].现代食品科技,2010,26(5):440-444.
[14] 段鹍,赵永振,芦昶彤,等.对流干燥对烟丝表面温度及理化特性的影响[J].食品与机械,2017,33(10):184-189.
[15] 秦艳青,李爱军,杨兴友,等.β-胡萝卜素的降解方法及其降解物在卷烟加香中的应用[J].江苏农业科学,2014(5):220-222.
[16] 谢卫.烟草制丝过程中生物碱的变化研究[J].福建分析测试,2005,14(1):2 120-2 122.
[17] 杨斌,白俊海.HXD前后烟丝中烟碱及部分香味成分的变化[J].烟草科技,2006(1):18-21.
[18] 张欢欢.卷烟制丝过程中烟丝化学成分和感官质量的动态变化研究[D].郑州:河南农业大学,2014:30-31.