摘要
为了解不同加工工艺梗丝的使用对卷烟质量的影响,以不同厚度(0.10和0.13 mm)梗丝和不同干燥方式(气流式干燥和隧道式干燥)制备的梗丝为原料制作卷烟,比较不同卷烟样品的感官质量、物理指标、常规化学指标以及香气成分。结果表明:在相同的梗丝使用比例下,掺配不同加工工艺梗丝卷烟烟气香味成分的种类组成一致;掺配较厚梗丝(0.13 mm)的卷烟烟气香味成分中的碱性比例偏高,感官质量总体稍有下降,一氧化碳和焦油释放量上升;使用隧道式干燥梗丝卷烟烟气的碱性香味成分比例略低于气流式干燥梗丝,相应的其感官质量也略好,同时具有较低的焦油和一氧化碳释放量。
The effects of cut stems in various thicknesses and from different drying means on cigarette sensory quality,physical indices,chemical indices and aroma components were compared.The results showed that at the same adding proportion of cut stems,aroma components of cigarettes were consistent regardless of the difference of drying methods.When added with the thicker cut stems(0.13 mm),the proportion of alkaline aroma components of cigarette smoke was higher,the sensory quality was slightly decreased,and the emission of carbon monoxide and tar went up.The cigarette added with tunnel-dried(STS)cut stems had a slightly lower proportion of alkaline aroma components than that with air-dried(CTD)cut stems,thus its sensory quality is correspondingly better;at the same time,it has a lower emission of tar and carbon monoxide.
作者
邹琳
李坚
刘茜
范忠
刘瑱
康金岭
陈志燕
ZOU Lin;LI Jian;LIU Qian;FAN Zhong;LIU Zhen;KANG Jin-ling;CHEN Zhi-yan(China Tobacco Guangxi Industrial Co.,Ltd.,Nanning 530001,PRC)
出处
《湖南农业科学》
2021年第10期74-78,共5页
Hunan Agricultural Sciences
关键词
梗丝
厚度
干燥方式
卷烟
质量
cut stems
thickness
drying means
cigarette
quality
