摘要
将从优质烤烟叶上分离筛选得到的微生物菌Yu 1接种于灭菌后的低次烤烟碎片上 ,在 2 8℃下发酵 6d。测定了发酵前后烟叶碎片的化学成分 ,结果表明 ,发酵后的烟叶碎片中的可溶性还原糖含量明显降低 ,同时有机酸性成分增多 ,酸值提高。用发酵烟叶碎片提取物进行了卷烟加香评吸试验 ,结果显示 :与未发酵的相比 ,发酵烤烟碎片的提取物能显著降低卷烟的刺激性 ,掩盖杂气 ,改善吸味。
Sraps of low grade flue\|cured tobacco were inoculated with the strain Yu\|1 of microorganism isolated from high grade flue\|cured tobacco and fermented at 28℃ for 6 days. The content of chemical components in the scraps after and before fermentation was determined. The results showed that the content of soluble reducing sugar decreased remarkably and the acidic value increased after the fermentation, some volatile organic acids were produced. The extract from the fermented scraps was added into cigarette tobacco as a casing. It was found that the irritation of cigarette smoke was reduced and smoking taste was improved significantly.
出处
《烟草科技》
EI
CAS
2002年第6期3-5,共3页
Tobacco Science & Technology
关键词
微生物发酵
改良
烤烟碎片
品质
Tobacco scrap
Smoking quality
Fermentation
Microorganism
