2种不同发酵方式对晒烟烟叶化学成分及感官质量的影响

摘要

[目的]研究2种发酵方式对烟叶内在品质的影响,寻找较好的发酵方式,改善烟叶品质.[方法]以库存国产乐山夹江晒烟为原材料,进行原捆发酵和加料发酵对比试验,期间分阶段取样,通过对筛选出的3号(GQB-J1三级)、8号(GQH-Jl外级)烟叶样品研究2种发酵方式对烟叶质量的影响.[结果]2种发酵方式都能有效降低烟叶总氮含量和氮碱比值,降低烟叶杂气、劲头和刺激性,改善烟叶品质,但加料发酵在改善烟叶品质、提高烟叶工业可用性方面效果更明显.[结论]建议大批量生产的机制雪茄和卷烟型雪茄的基地原料采用原捆发酵方式;小批量生产的手工雪茄的晾晒烟原料采用加料发酵方式.%[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 differem stages,and the effects of 2 fermentation methods on the quality of tobacco leaves were studied through screening of 3 (GQB-J1 third) and 8 (GQH-J1) 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.