重加里料结合高温烘焙对山东低次烟叶理化特性及感官品质的影响
Effect of heavy casing addition and high-temperature baking on physicochemical properties and sensory quality of low-grade tobacco leaves in Shandong
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摘要: 【目的】 通过重加里料和高温烘焙工艺改善山东低次烟叶杂气重、刺激性大等品质缺陷,并探究不同处理工艺对烟叶品质的影响。【方法】 以山东低次烟叶为材料,选取8种工艺处理的烟叶样品,分析不同工艺条件对烟叶物理特性、化学特性、感官品质和致香物质的影响。【结果】 在感官品质方面,经120 ℃、115 ℃、110 ℃烘焙并结合4.5%里料协同作用的改性工艺处理后,烟叶在香气质、香气量、杂气、刺激性、余味等方面表现更佳,综合评价优于其他处理组。物理特性分析表明,改性工艺提高了烟丝的平衡含水率;扫描电镜显示,施加2.5%和4.5%里料时,烟叶气孔开放,有利于料液吸收,而施加6.5%里料则导致气孔堵塞,料液无法完全吸收。化学特性分析表明,里料对烟叶化学成分的影响大于烘焙强度;改性工艺可提高总糖与还原糖含量,降低总植物碱和总氮含量,使糖碱比趋于合理,并提升除新植二烯、茄酮外的致香物质总量,有利于14种差异致香物质(VIP>1的物质)累积。【结论】 较适宜的工艺条件为120 ℃、115 ℃、110 ℃烘焙强度和4.5%里料施加量,经此工艺处理后的低次烟叶品质较好,化学成分含量适宜,香气成分含量较高,感官品质较好。Abstract: 【Objective】 To mitigate the quality defects of low-grade tobacco leaves from Shandong, such as heavy off-notes and strong irritation, this study employed heavy casing addition and high-temperature baking technologies, and explored the effects of different processing techniques on their quality. 【Methods】 Taking low-grade tobacco leaves from Shandong as the test material, we selected eight leaf samples treated with different processing treatments to analyze the effects of various processing conditions on the physical properties, chemical properties, sensory quality, and aroma-forming substances of the leaves. 【Results】 In terms of sensory quality, tobacco leaves treated with the modified treatment featuring the synergistic effect of baking at 120 ℃, 115 ℃, and 110 ℃ and 4.5% casing application performed better in key aspects such as aroma quality, aroma quantity, off-notes, irritation, and aftertaste, and their comprehensive evaluation was superior to that of other treatment groups. Analysis of physical properties indicated that the modified treatment increased the equilibrium moisture content of tobacco shreds; scanning electron microscopy (SEM) showed that applying 2.5% and 4.5% casing kept the leaf pores open, facilitating the absorption of casing solution, whereas applying 6.5% casing caused pore blockage, preventing complete absorption of the casing solution. Analysis of chemical properties showed that casing had a greater impact on the chemical composition of the leaves than baking intensity. The modified treatment increased the contents of total sugars and reducing sugars, decreased the contents of total alkaloids and total nitrogen, optimized the sugar-to-alkaloid ratio, making it more reasonable. Additionally, the modified treatment increased the total content of aroma-forming substances except neophytadiene and solanone, which was conducive to the accumulation of differential aroma-forming substances (i.e., 14 substances with VIP>1). 【Conclusion】 In conclusion, the optimal processing conditions are baking temperatures of 120 ℃, 115 ℃, or 110 ℃ and a 4.5% casing application rate. Leaves processed under these conditions exhibit better overall quality, appropriate chemical component contents, higher aroma-forming substance contents, and excellent sensory quality.
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