The protein in tobacco imparts negative effect to the taste of tobacco and tobacco products. In order to improve the sensory quality of paper-making process reconstituted tobacco, bentonite was used to remove protein from tobacco extract during processing, and the effects of bentonite addition rate, tobacco extract pH, treatment temperature and time on the removal of protein were investigated. The sensory quality of resultant reconstituted tobacco samples was evaluated as well. The results showed that: 1) The removal of protein from tobacco extract was significantly influenced by bentonite addition rate, tobacco extract pH and temperature, while it was slightly affected by treatment time. 2) The optimal treatment conditions were bentonite addition rate 8 g/L, pH 4.91, temperature 60 ℃ for 10 min, under which, the protein content in the extract reduced from 4.55% to 1.36% (decreased by 70.1%). 3) After treating with bentonite, the offensive odor and aftertaste of paper-making process reconstituted tobacco improved to a certain extent.%烟草中的蛋白质对烟草及烟草制品的吸味有负面影响.在造纸法再造烟叶工艺过程中,为降低烟草萃取液中蛋白质的含量(质量分数),改善再造烟叶产品的感官品质,以膨润土为吸附剂,考察了膨润土用量、吸附时烟草萃取液pH、温度和时间对烟草萃取液中蛋白质去除效果的影响,并对再造烟叶样品进行了感官品质评价.结果表明:①膨润土用量、吸附时萃取液pH及温度对烟草萃取液中蛋白质的去除效果影响较大,而吸附时间的影响较小.②去除萃取液中蛋白质的优化条件为膨润土用量8 g/L,pH4.91,吸附温度60℃,吸附时间10 min,在此条件下,萃取液中蛋白质含量由4.55%降至1.36%,降幅达到70.1%.③采用膨润土处理后的烟草萃取液制成的再造烟叶样品在杂气和余味方面均有改善.
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