摘要
为改善微波膨胀梗丝的理化指标和感官质量，系统考察了在线介质（二氧化硅固体颗粒）加热膨胀、微波加热膨胀、介质与微波辐射共同加热膨胀3种烟梗膨胀方式对烟梗原料膨胀效果的差异，研究了薄板式滚筒干燥、气流干燥及微波干燥3种不同的梗丝干燥方式对微波膨胀梗丝质量特性的影响。结果表明：①固体颗粒介质及微波辐射共同加热膨胀的方法可实现烟梗的均质化加工，加工后的烟梗呈细胞状空腔结构且导管柬孔道间隙大小均匀。影响膨胀率、含水率的主要因素是微波功率。微波膨胀烟梗的质量控制原则是：膨胀率〉300％，膨胀冷却回缩率〈2％；外观色泽深黄色或深褐色，断面焦化少；嗅香以烤香为主；膨胀烟梗的含水率作为质量控制指导性指标。优选的工艺条件为：介质温度为150℃-160℃、微波功率为100-110kW。在介质温度一定时，随微波功率的升高，致香成分总量增加。②干燥方式影响微波膨胀梗丝的综合品质，与隧道气流干燥和滚筒干燥梗丝相比，微波干燥梗丝填充值高，总挥发碱、氨态碱、高级脂肪酸类物质含量低，叶绿素类致香物质含量高，感官质量较优。感官质量综合排序为：微波干燥〉滚筒干燥〉隧道干燥。隧道干燥和微波干燥所得梗丝的整丝率高、碎丝率低。
In order to improve the sensory quality and physicochemical properties of microwave expanded cut stem, the expansion effects of three expansion methods, including online medium （solid silicon dioxide particles） heating expansion, microwave heating expansion and the combination of medium and microwave heating expansion, were investigated. The influences of drying means （thin plate cylinder drying, pneumatic drying and microwave drying） on the quality of microwave expanded cut stem were studied. The results showedthat： 1） The combination heating expansion produced consistent tobacco stems, the expanded stems had uniform cell-like cavity structure and evenly spaced vessel clusters. Microwave power was the major factor affecting expansion rate and moisture content. The quality control principle for microwave expansion of stem was： expansion rate 〉 300%, shrinkage rate after cooling 〈 2%, appearance color dark yellow or dark brown, less sectional coking, offering distinct roasted aroma, and the moisture content in expanded stem was taken as a guidance control index. The optimized technological conditions were medium temperature 150 ℃-160 ℃ and microwave power 100-110 kW. At the same medium temperature, the total amount of aroma components increased with the increase of microwave power. 2） Drying means influenced the comprehensive quality of microwave expanded cut stem. Comparing with pneumatic drying and cylinder drying, microwave dried cut stems featured higher filling value, lower contents of total volatile alkalis, ammoniacal alkali and higher fatty acids, higher contents of chlorophylloid aroma components, and better sensory quality. The order of comprehensive sensory quality was microwave dried cut stem 〉 cylinder dried cut stem 〉 pneumatic dried cut stem. Microwave or pneumatic dried cut stem possessed higher long strand proportion and lower short strand proportion.
出处
《烟草科技》
EI
CAS
CSCD
北大核心
2016年第12期60-70,共11页
Tobacco Science & Technology
基金
中国烟草总公司重点项目“基于精益制造的制丝关键质量特性控制技术研究及应用”(110201502008)
中国烟草机械集团有限责任公司专项项目“膨化梗滚刀式切丝机研制”(11020133270401)
云南中烟工业有限责任公司专项项目“卷烟加工过程在制品形态变化规律及其相互影响研究”(2016GY02)
关键词
微波膨胀梗丝
微波功率
介质温度
膨胀率
感官质量
微波干燥
隧道气流干燥
滚筒干燥
Microwave expanded cut stem
Microwave power
Medium temperature
Expansion rate
Sensoryquality
Microwave drying
Tunnel type pneumatic drying
Cylinder drying
