摘要
对酸角浸膏进行微生物发酵,应用SPSS软件对发酵工艺进行优化。卷烟加料试验表明,经过微生物处理后,在保留原有酸角浸膏柔和细腻香气的功能外,还能增加特殊的发酵香气,增加甜润感,降低刺激,对烟香的改善更加明显;发酵后的酸角浸膏挥发性成分种类和含量增加。
The extract of Tamarindus indica L.was carried out by method of microbial fermentation,and the fermentation process was optimized with SPSS Software.The fermentative extract was applied in cigarette as a flavor.The research result showed that after micro⁃organism treatment,the special fermentation aroma was increased.Besides soft and delicate aroma,the sweetness was increased,the stimulation was reduced,and the improvement of tobacco aroma was more obvious.The species and content of volatile components in⁃creased.
作者
吴明美
李仙
郑琳
蒋美红
WU Ming-mei;LI Xian;ZHENG Lin;JIANG Mei-hong(Changde Huafu Biological Technology Co.,Ltd.,Kunming 650217,China)
出处
《湖北农业科学》
2020年第7期180-183,共4页
Hubei Agricultural Sciences
关键词
微生物发酵
酸角浸膏
卷烟加料
化学成分
microbial fermentation
the extract of Tamarindus indica L.
cigarette casing
volatile composition
