摘要
为探究工业添加外源复合酶制剂对发酵后茄芯烟叶品质的影响,本试验以2020年德雪3号上部一级未发酵的茄芯烟叶为材料,用150 U/g中性蛋白酶分别与果胶酶、纤维素酶组成不同复合酶制剂处理,分析研究烟叶堆垛发酵30 d后不同复合酶制剂处理对烟叶常规化学成分、中性致香物质的影响,并通过主成分分析和感官质量评价方法对其效果进行评定。结果表明,与对照(不施酶制剂)相比,各外源复合酶制剂处理发酵后茄芯烟叶总氮、总糖和还原糖含量增加,蛋白质和烟碱含量均有所下降;中性致香物质含量均有所增加,香气质提升,刺激性、杂气下降,余味更加干净且甜润感增强。主成分分析结果显示,外源添加150 U/g中性蛋白酶和90 U/g果胶酶复合制剂处理(NP1)发酵后烟叶综合品质得分最高,其次为NC3处理(150 U/g中性蛋白酶和150 U/g纤维素酶)。感官质量评价NC3处理总得分最高,最有利于提高发酵后茄芯烟叶品质。
In order to explore the effect of industrial addition of exogenous compound enzyme prepara-tions on the quality of fermented filler tobacco leaves,this experiment used the upper first-grade unfermented filler tobacco leaves of Dexue 3 in 2020 as materials,and treated them with different compound enzyme prepa-rations formed by 150 U/g neutral protease combined with pectinase and cellulase,respectively.The effects of different compound enzyme preparations on conventional chemical components and neutral aromatic substances of tobacco leaves after 30 days of stacking and fermentation were analyzed,and the effects were evaluated by principal component analysis and sensory quality evaluation.The results showed that compared with the control(no enzyme preparation),the contents of total nitrogen,total sugar and reducing sugar in fermented filler to-bacco leaves increased,while the contents of protein and nicotine decreased after treated with various exoge-nous compound enzyme preparations;the content of neutral aromatic substances was increased,the aroma quality was improved,the irritation and miscellaneous gas were decreased,and the aftertaste was cleaner and sweeter.The results of the principal component analysis showed that the tobacco leaves treated with exogenous addition of 150 U/g neutral protease and 90 U/g pectinase compound preparation(NP1)had the highest com-prehensive quality score after fermentation,followed by those treated by NC3 treatment(150 U/g neutral pro-tease and 150 U/g cellulase).Sensory quality evaluation showed that the tobacco leaves under NC3 treatment had the highest total score,so NC3 treatment was the most conducive to improving the quality of fermented fill-er tobacco leaves.
作者
琚绍煊
时向东
王骏
王俊
刘路路
蔡兴华
郭文龙
丁松爽
Ju Shaoxuan;Shi Xiangdong;Wang Jun;Wang Jun;Liu Lulu;Cai Xinghua;Guo Wenlong;Ding Songshuang(Key Laboratory of Tobacco Cultivation in Tobacco Industry,Henan Agricultural University,Zhengzhou 450002,China;Technology Center of China Tobacco Zhejiang Industrial Co.,Ltd.,Hangzhou 310024,China;Deyang Branch of Sichuan Tobacco Company,Deyang 618400,China;Great Wall Cigar Factory of China Tobacco Sichuan Industrial Co.,Ltd.,Deyang 618400,China)
出处
《山东农业科学》
北大核心
2023年第6期69-76,共8页
Shandong Agricultural Sciences
基金
四川中烟工业有限责任公司中式雪茄“醇甜香”品类构建重大专项(ctx201902)
浙江中烟工业有限责任公司科技项目“雪茄茄芯烟叶微生物发酵技术研究”(QG/ZY-SK-005/06)。
关键词
茄芯烟叶
外源复合酶制剂
雪茄烟叶发酵
化学成分
感官质量
Filler tobacco leaves
Exogenous compound enzyme preparation
Cigar tobacco leaves fer-mentation
Chemical composition
Sensory quality
