摘要
利用固态发酵技术,通过添加外源产香菌株,在自主控温控湿的条件下发酵低次烟叶。将发酵温度、发酵湿度、接种量、发酵时间等条件作为研究目标,利用气相色谱-质谱法(GC-MS)对不同发酵条件下烟叶的致香成分进行了分析,并进行了感官质量评价。结果表明,随着发酵温度升高,烟叶的致香成分总量呈先上升后下降的趋势,当发酵温度为30℃时,烟叶致香成分总量达到最大值,发酵湿度对微生物的生长有明显影响,当发酵湿度为70%时,致香成分总量达到最大值;随着加菌量的增加,烟叶的致香成分随之增加,与接种量为10%时,烟叶致香成分总量达到最大值;发酵时间对发酵液香味物质总含量影响也较为明显,当发酵时间为24 h、36 h时,致香成分总量相对较高,但较长的发酵时间又会造成不利物质的增加,故选择24 h为最佳发酵时间。因此,最优条件为发酵温度30℃、发酵湿度70%、接种量10%、时间24 h。此外,感官评吸结果表明,与对照组相比,最优条件下,烟叶的香气质、香气量均有所提高;刺激性降低、杂气减少;余味改善,整体感官质量提升。
In this study,solid-state fermentation technology was mainly used to ferment low-grade tobacco under independent temperature and humidity control by adding exogenous aroma-producing strains.At the same time,fermentation temperature,fermentation humidity,inoculum amount,fermentation time and other conditions were used as research objectives.Gas chromatography-mass spectrometry(GC-MS)was used to analyze the characteristic aroma components of tobacco leaves under different fermentation conditions,and sensory quality evaluation was carried out.The results showed that with the increase of fermentation temperature,the total amount of aroma components of tobacco leaves increased first and then decreased.When the fermentation temperature was 30℃,the total amount of aroma components of tobacco leaves reached the maximum value;the fermentation humidity had an effect on the growth of microorganisms.Obviously,when the fermentation humidity is 70%,the total amount of aroma components reaches the maximum value;as the amount of bacteria added increases,the aroma components of tobacco leaves increase.When the inoculation amount is 10%,the aroma components of tobacco leaves The total amount reaches the maximum;the fermentation time has a significant effect on the total content of aroma substances in the fermentation broth.When the fermentation time is 24 h and 36 h,the total amount of aroma components is relatively high,but a longer fermentation time will cause disadvantages.The substance increased,so 24 h was chosen as the best fermentation time.Therefore,the optimal conditions are fermentation temperature of 30℃,fermentation humidity of 70%,inoculation amount of 10%,and time of 24 h.In addition,the sensory evaluation results showed that compared with the control group,the aroma quality and aroma volume of tobacco leaves were improved under the optimal conditions;the irritation was reduced,the impurity was reduced,the aftertaste was improved,and the overall sensory quality was improved.
作者
黄启蒙
侯宁宁
吴时玺
曲鹏
王旭东
宋嘉宝
李萌
马林
Huang Qimeng;Hou Ningning;Wu Shixi;QU Peng;Wang Xudong;Song Jiabao;Li Meng;Ma Lin(College of food and Bioengineering,Zhengzhou University of light industry,Zhengzhou 450000,China)
出处
《云南化工》
CAS
2021年第5期54-57,共4页
Yunnan Chemical Technology
关键词
固态发酵
产香菌株
低次烟叶
致香成分
感官评吸
Solid State Fermentation
Aroma Producing Strains
Low Grade Tobacco
Amoma Components
Sensory Evaluation
