2種不同發酵方式對曬煙煙葉化學成分及感官質量的影響

楊振,張俊松,宋世旭,張良,賈玉紅,劉路路,陳熙,劉仡,周文

摘要 [目的]研究2種發酵方式對煙葉內在品質的影響，尋找較好的發酵方式，改善煙葉品質。[方法]以庫存國產樂山夾江曬煙為原材料，進行原捆發酵和加料發酵對比試驗，期間分階段取樣，通過對篩選出的3號（GQB-J1三級）、8號（GQH-J1外級）煙葉樣品研究2種發酵方式對煙葉質量的影響。 [結果]2種發酵方式都能有效降低煙葉總氮含量和氮堿比值，降低煙葉雜氣、勁頭和刺激性，改善煙葉品質，但加料發酵在改善煙葉品質、提高煙葉工業可用性方面效果更明顯。[結論]建議大批量生產的機制雪茄和卷煙型雪茄的基地原料采用原捆發酵方式；小批量生產的手工雪茄的晾曬煙原料采用加料發酵方式。

關鍵詞 曬煙；發酵；化學成分；感官品質

中圖分類號 TS41+1 文獻標識碼 A 文章編號 0517-6611（2018）06-0008-04

Effects of Two Different Fermentation Methods on the Chemical Composition and Sensory Quality of Suncured Tobacco Leaves

YANG Zhen1，2， ZHANG Junsong1， SONG Shixu2 et al （1. School of Food and Bioengineering， Zhengzhou University of Light Industry， Zhengzhou， Henan 450002； 2.China Tobacco Sichuan Industrial Co.， Ltd.，Great Wall Cigar Factory， Shifang， Sichuan 615000）

Abstract [Objective]To study the effect of two kinds of fermentation methods on the internal quality of tobacco leaves， to find better fermentation methods and improve the quality of tobacco leaves. [Method] Taking the inventory of domestic Leshan Jiajiang tobacco as raw materials，a comparative experiment of the original fermentation and feeding fermentation was carried out. The samples were sampled at different stages， and the effects of 2 fermentation methods on the quality of tobacco leaves were studied through screening of 3 （GQBJ1 third） and 8 （GQHJ1） samples.[Result]The two fermentation methods can effectively reduce the total nitrogen content and ratio of total nitrogen to nicotine of tobacco leaves， reduce tobacco leaf offensive smell and strength，reduce tobacco leaf irritation and improve tobacco quality， but flavored fermentation has better effect on improving tobacco quality and improving tobacco leaf industrial usability. [Conclusion]It is suggested that the raw materials for cigar and cigar cigars in mass production will be fermented by the original bundle fermentation， and that the raw materials for small batch production of manual cigars are fermented by flavored fermentation .

Key words Suncured tobacco；Fermentation；Chemical composition；Sensory quality

作者簡介 楊振（1988—），男，河南信陽人，助理工程師，從事產品配方研究。

收稿日期 2017-12-07 目前四川中煙工業有限責任公司長城雪茄煙廠庫存曬煙煙葉糖氮比低、蛋白質含量較高，所以其在產品配方中使用比率較小，需要通過加料發酵過程進一步改善其內在品質。Koller[1]給煙葉接種微生物以增加香氣和改善吸味，證明在雪茄煙葉中接種酵母菌后可大大加快發酵進程，并且使發酵更為徹底，但同時也會促進細菌和霉菌的生長。據Tamayo等[2]報道，在煙葉中接入一種小球菌，可改善煙葉的香氣。Tamayo研究發現，在自然陳化的煙葉中加入球菌，可使煙葉中的蛋白質氮降低，可溶性氮特別是氨基酸增加，同時煙堿含量發生變化，并產生期望的香氣。……