微波膨胀梗丝掺配比例对卷烟品质的影响

赵云川; 廖晓祥; 陈冉; 武凯; 徐文洁; 胡宏俊; 柴俊红; 邹泉

doi:10.3969/j.issn.2095-476X.2015.3/4.010

CN 41-1437/TS ISSN 2096-1553

微波膨胀梗丝掺配比例对卷烟品质的影响

赵云川 , 廖晓祥 , 陈冉 , 武凯 , 徐文洁 , 胡宏俊 , 柴俊红 , 邹泉

赵云川, 廖晓祥, 陈冉, 等. 微波膨胀梗丝掺配比例对卷烟品质的影响[J]. 轻工学报, 2015, 30(3-4): 44-47,63. doi: 10.3969/j.issn.2095-476X.2015.3/4.010

引用本文: 赵云川, 廖晓祥, 陈冉, 等. 微波膨胀梗丝掺配比例对卷烟品质的影响[J]. 轻工学报, 2015, 30(3-4): 44-47,63. doi: 10.3969/j.issn.2095-476X.2015.3/4.010

ZHAO Yun-chuan, LIAO Xiao-xiang, CHEN Ran, et al. The influence on blending ratio of microwave expanded tobacco stem on cigarette quality characteristics[J]. Journal of Light Industry, 2015, 30(3-4): 44-47,63. doi: 10.3969/j.issn.2095-476X.2015.3/4.010

Citation: ZHAO Yun-chuan, LIAO Xiao-xiang, CHEN Ran, et al. The influence on blending ratio of microwave expanded tobacco stem on cigarette quality characteristics[J]. Journal of Light Industry, 2015, 30(3-4): 44-47,63. doi: 10.3969/j.issn.2095-476X.2015.3/4.010

微波膨胀梗丝掺配比例对卷烟品质的影响

云南中烟工业有限责任公司技术中心, 云南玉溪 653100
基金项目: 红塔烟草(集团)有限责任公司科研项目(K-103.26)
云南中烟工业有限责任公司项目(2013GY01)
中图分类号: TS41⁺2

The influence on blending ratio of microwave expanded tobacco stem on cigarette quality characteristics

Technology Center, China Tobacco Yunnan Industrial Co., Ltd., Yuxi 653100, China
Received Date: 2014-12-19
Available Online: 2015-09-15
CLC number: TS41⁺2

摘要: 为改善烟梗在卷烟产品中的应用效果,研究了微波膨胀梗丝处在不同掺配比例时,烟支物理特性、感官品质等卷烟关键质量特性的变化趋势,结果表明:随掺配比例递增,掺配微波膨胀梗丝样品的吸阻、硬度均呈显著上升趋势;当烟支吸阻、硬度一致时,微波膨胀梗丝掺配样品每支质量约降低37 mg;端部落丝量与传统梗丝掺配样品无显著差异.微波膨胀梗丝掺配样品的感官品质水平优于传统梗丝掺配样品.微波膨胀梗丝的应用不仅可以提高卷烟产品的感官品质,同时还可降低单箱耗丝量,提升了产品的减害降焦效果.
- 微波膨胀梗丝 /
- 传统梗丝 /
- 掺配比例 /
- 物理特性 /
- 感官品质
Abstract: In order to improve the application characteristics of microwave expanded cut stem blended in cigarette, a research was developed on analyzing the tendency of cigarette critical-to-quality characteristic which mainly include the physical property and sensory quality. The results of instrumental analysis and sensory evaluation turned out that:The draw resistance and hardness increased with the blending ration of microwave expanded cut stem. The weight of microwave expanded cut stem blended cigarette was 37 mg lighter when it had the same draw resistance and hardness.What's more,there was no significant difference in tobacco loss from cigarette end and the sensory quality of microwave expanded cut stem blended cigarette was better than the traditional one. The application of microwave expanded tobacco stem not only improved the sensory quality but also reduced the tobacco shred consumption of single-box, increasing the effects of reducing the tar and harmful components.
- microwave expanded tobacco stem /
- traditional cut stem /
- blending ratio /
- physical property /
- sensory quality
1. [1]
  郑永杰,马林,寇霄腾,等.高沸醇溶剂法提取烟梗中木质素的研究[J].郑州轻工业学院学报:自然科学版,2012,27(5):51.
2. [2]
  王慧,曾晓鹰,杨涛,等.微波膨胀烟梗制备颗粒应用于卷烟的效果评价[J].烟草科技,2008(2):5.
3. [3]
  刘志华,师建全,孙志勇,等.ESS梗丝在中式卷烟中应用研究[J].烟草科学研究,2007(6):44.
4. [4]
  高锐,黄志强,王松峰,等.烟梗微波膨胀条件优化及其对烟梗化学成分和物理结构的影响[J].河南农业科学,2013,42(11):50.
5. [5]
  杨伟祖,李雪梅,邱晔,等.微波烘烤对烤烟梗丝填充力及内在化学成分的影响[J].中国烟草学报,1997(4):1.
6. [6]
  李涛,杨伟祖,许琨敏,等.烟梗梗丝加工方法[P].中国:201110132050.1,2011-09-14.
7. [7]
  何炬,刘维涓,师建全,等.微波膨胀烟梗质量研究[J].烟草科技,2006(2):9.
8. [8]
  于建军,焦桂珍,刘学枝,等.微波烘烤对烟丝填充力及吸食品质的影响[J].河南农业大学学报,200l,35(1):50.
9. [9]
  易文波,朱效群,吴文强,等.颗粒状梗丝在卷烟中的可用性[J].烟草科技,2008(2):13.
10. [10]
  李红武,张强,孙力,等.微波膨胀对烟梗致香物质的影响分析[J].中国农学通报2013,29(24):207.
11. [11]
  高尊华,鲍文华,程红军,等.梗丝结构对卷烟质量稳定性的影响[J].烟草科技,2007(2):5.
12. [12]
  卢幼祥,舒俊生,徐迎波,等.微波膨胀梗丝理化指标及其应用于卷烟产品的效果[J].湖南文理学院学报:自然科学版,2013,25(3):8.
13. [13]
  杜鹏,车靖,王海滨,等.烟梗表面基团分析[J].郑州轻工业学院学报:自然科学版,2014,29(3):35.
1. [1]
  刘广超 , 邓莎 , 高峄涵 , 吴涛 , 邓锐杰 . 加热卷烟辊压法薄片丝吸湿性影响因素研究. 轻工学报, 2024, 39(5): 109-117. doi: 10.12187/2024.05.013
2. [2]
  胡新楠 , 朱成凯 , 胡中泽 , 纪执立 , 金伟平 , 郭城 , 沈汪洋 . 复配比对明胶-羟丙基甲基纤维素双水相体系微观结构和流变特性的影响. 轻工学报, 2024, 0(0): -.
3. [3]
  尹思睿 , 冯娇 , 杨晓宇 , 李良 . 植物蛋白复配对植物肉品质的影响. 轻工学报, 2024, 39(5): 18-28. doi: 10.12187/2024.05.003
4. [4]
  赵悦 , 闫清泉 , 李玲玉 , 司阔林 , 宗学醒 . 钙螯合盐对牛奶-豌豆双蛋白再制干酪品质的影响. 轻工学报, 2024, 39(5): 1-8. doi: 10.12187/2024.05.001
5. [5]
  吕金羚 , 傅亮 , 陈永生 . 红茶-花生蛋白复合饮品工艺优化及其营养特性研究. 轻工学报, 2024, 0(0): -.
6. [6]
  吕金羚 , 傅亮 , 陈永生 . 红茶-花生蛋白复合饮品工艺优化及其营养特性研究. 轻工学报, 2024, 39(5): 9-17. doi: 10.12187/2024.05.002

点击查看大图

计量

PDF下载量: 36
文章访问数: 920
引证文献数: 0

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

赵云川, 廖晓祥, 陈冉, 等. 微波膨胀梗丝掺配比例对卷烟品质的影响[J]. 轻工学报, 2015, 30(3-4): 44-47,63. doi: 10.3969/j.issn.2095-476X.2015.3/4.010

引用本文: 赵云川, 廖晓祥, 陈冉, 等. 微波膨胀梗丝掺配比例对卷烟品质的影响[J]. 轻工学报, 2015, 30(3-4): 44-47,63. doi: 10.3969/j.issn.2095-476X.2015.3/4.010

微波膨胀梗丝掺配比例对卷烟品质的影响

云南中烟工业有限责任公司技术中心, 云南玉溪 653100

收稿日期: 2014-12-19
网络出版日期: 2015-09-15

基金项目: 红塔烟草(集团)有限责任公司科研项目(K-103.26)云南中烟工业有限责任公司项目(2013GY01)

关键词:

摘要: 为改善烟梗在卷烟产品中的应用效果,研究了微波膨胀梗丝处在不同掺配比例时,烟支物理特性、感官品质等卷烟关键质量特性的变化趋势,结果表明:随掺配比例递增,掺配微波膨胀梗丝样品的吸阻、硬度均呈显著上升趋势;当烟支吸阻、硬度一致时,微波膨胀梗丝掺配样品每支质量约降低37 mg;端部落丝量与传统梗丝掺配样品无显著差异.微波膨胀梗丝掺配样品的感官品质水平优于传统梗丝掺配样品.微波膨胀梗丝的应用不仅可以提高卷烟产品的感官品质,同时还可降低单箱耗丝量,提升了产品的减害降焦效果.

English Abstract

The influence on blending ratio of microwave expanded tobacco stem on cigarette quality characteristics

Technology Center, China Tobacco Yunnan Industrial Co., Ltd., Yuxi 653100, China

Received Date: 2014-12-19
Available Online: 2015-09-15

Abstract: In order to improve the application characteristics of microwave expanded cut stem blended in cigarette, a research was developed on analyzing the tendency of cigarette critical-to-quality characteristic which mainly include the physical property and sensory quality. The results of instrumental analysis and sensory evaluation turned out that:The draw resistance and hardness increased with the blending ration of microwave expanded cut stem. The weight of microwave expanded cut stem blended cigarette was 37 mg lighter when it had the same draw resistance and hardness.What's more,there was no significant difference in tobacco loss from cigarette end and the sensory quality of microwave expanded cut stem blended cigarette was better than the traditional one. The application of microwave expanded tobacco stem not only improved the sensory quality but also reduced the tobacco shred consumption of single-box, increasing the effects of reducing the tar and harmful components.

参考文献 (13) 相关文章 (6)