挤压法复合焦甜香料的制备及卷烟应用研究

李天笑; 蒋忠荣; 贾玉红; 施丰成; 罗诚; 李东亮

doi:10.12187/2021.04.007

CN 41-1437/TS ISSN 2096-1553

挤压法复合焦甜香料的制备及卷烟应用研究

李天笑 , 蒋忠荣 , 贾玉红 , 施丰成 , 罗诚 , 李东亮

李天笑, 蒋忠荣, 贾玉红, 等. 挤压法复合焦甜香料的制备及卷烟应用研究[J]. 轻工学报, 2021, 36(4): 51-57. doi: 10.12187/2021.04.007

引用本文: 李天笑, 蒋忠荣, 贾玉红, 等. 挤压法复合焦甜香料的制备及卷烟应用研究[J]. 轻工学报, 2021, 36(4): 51-57. doi: 10.12187/2021.04.007

LI Tianxiao, JIANG Zhongrong, JIA Yuhong, et al. Study on the preparation and cigarette application of synergistic caramel products by extrusion method[J]. Journal of Light Industry, 2021, 36(4): 51-57. doi: 10.12187/2021.04.007

Citation: LI Tianxiao, JIANG Zhongrong, JIA Yuhong, et al. Study on the preparation and cigarette application of synergistic caramel products by extrusion method[J]. Journal of Light Industry, 2021, 36(4): 51-57. doi: 10.12187/2021.04.007

挤压法复合焦甜香料的制备及卷烟应用研究

1. 四川中烟工业有限责任公司技术中心, 四川成都 610051;
2. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001

作者简介: 李天笑(1990-),男,河南省漯河市人,四川中烟工业有限责任公司博士后,郑州轻工业大学讲师,主要研究方向为烟草工程.;

基金项目: 河南省高校科技创新团队支持计划项目（20IRTSTHN022）；四川中烟工业有限责任公司科技项目（hx201908）
中图分类号: TS41

Study on the preparation and cigarette application of synergistic caramel products by extrusion method

1. Technology Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu 610051, China;
2. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
Received Date: 2021-04-22

CLC number: TS41

摘要: 为合理利用不适用烟叶，开发甜感明显、香味丰富的烟用焦甜香料，以焦糖化反应为基础，研发一种挤压法复合焦甜香料.采用单因素试验确定该复合焦甜香料的制备工艺，并利用GC-MS检测和感官评价分析该香料的香味成分和不同产地不适用烟叶制备工艺的适用性.结果表明：葡萄糖适宜添加质量分数为30%，比较合适适宜的挤压温度为三区170℃、二区150℃；与对照组相比，利用挤压法制备的复合香料焦甜香韵成分含量提升了4.4倍，烟草萜烯类本香成分含量也显著提高；复合焦甜香料能提升卷烟香味的丰富性，增加甜感，改善口感；该复合焦甜香料的制备工艺对不同产地的不适用烟叶有一定的适用性.
- 不适用烟叶 /
- 焦糖化反应 /
- 挤压法 /
- 香味成分 /
- GC-MS检测
Abstract: To make better use of discarded tobacco leaves and yield caramel spices for tobacco with obvious sweetness and rich fragrance, synergistic caramel products by extrusion method were developed on the basis of the caramel reactions. The single factor experiment was used to determine the preparation process of the synergistic caramel products. GC-MS detection and sensory evaluation were used to analyze the flavor components of the products and the applicability of discarded tobacco leaves for different producing areas the preparation process. The results show that the optimal mass fraction of glucose was 30%. The extrusion temperature of area Ⅲ 170℃ and area Ⅱ 150℃ was suitable. Compared with the control group, the aroma components content of the synergistic caramel products were increased by 4.4 folds, and the contents of tobacco terpenes fragrances were also significantly increased. The synergistic caramel products could improve the flavor richness, sweetness and taste of cigarette. The preparation method of the synergistic caramel products had certain applicability to the discarded tobacco leaves from different producing areas.
- discarded tobacco leave /
- caramel reaction /
- extrusion method /
- flavor compound /
- GC-MS detection
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李天笑, 蒋忠荣, 贾玉红, 等. 挤压法复合焦甜香料的制备及卷烟应用研究[J]. 轻工学报, 2021, 36(4): 51-57. doi: 10.12187/2021.04.007

引用本文: 李天笑, 蒋忠荣, 贾玉红, 等. 挤压法复合焦甜香料的制备及卷烟应用研究[J]. 轻工学报, 2021, 36(4): 51-57. doi: 10.12187/2021.04.007

挤压法复合焦甜香料的制备及卷烟应用研究

作者简介:李天笑(1990-),男,河南省漯河市人,四川中烟工业有限责任公司博士后,郑州轻工业大学讲师,主要研究方向为烟草工程.

1. 四川中烟工业有限责任公司技术中心, 四川成都 610051;
2. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001

收稿日期: 2021-04-22

基金项目: 河南省高校科技创新团队支持计划项目（20IRTSTHN022）；四川中烟工业有限责任公司科技项目（hx201908）

关键词:

摘要: 为合理利用不适用烟叶，开发甜感明显、香味丰富的烟用焦甜香料，以焦糖化反应为基础，研发一种挤压法复合焦甜香料.采用单因素试验确定该复合焦甜香料的制备工艺，并利用GC-MS检测和感官评价分析该香料的香味成分和不同产地不适用烟叶制备工艺的适用性.结果表明：葡萄糖适宜添加质量分数为30%，比较合适适宜的挤压温度为三区170℃、二区150℃；与对照组相比，利用挤压法制备的复合香料焦甜香韵成分含量提升了4.4倍，烟草萜烯类本香成分含量也显著提高；复合焦甜香料能提升卷烟香味的丰富性，增加甜感，改善口感；该复合焦甜香料的制备工艺对不同产地的不适用烟叶有一定的适用性.

English Abstract

Study on the preparation and cigarette application of synergistic caramel products by extrusion method

1. Technology Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu 610051, China;
2. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China

Received Date: 2021-04-22

Abstract: To make better use of discarded tobacco leaves and yield caramel spices for tobacco with obvious sweetness and rich fragrance, synergistic caramel products by extrusion method were developed on the basis of the caramel reactions. The single factor experiment was used to determine the preparation process of the synergistic caramel products. GC-MS detection and sensory evaluation were used to analyze the flavor components of the products and the applicability of discarded tobacco leaves for different producing areas the preparation process. The results show that the optimal mass fraction of glucose was 30%. The extrusion temperature of area Ⅲ 170℃ and area Ⅱ 150℃ was suitable. Compared with the control group, the aroma components content of the synergistic caramel products were increased by 4.4 folds, and the contents of tobacco terpenes fragrances were also significantly increased. The synergistic caramel products could improve the flavor richness, sweetness and taste of cigarette. The preparation method of the synergistic caramel products had certain applicability to the discarded tobacco leaves from different producing areas.

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