红茶菌发酵制备特色酸香型烟草浸膏

doi:10.3969/j.issn.1673-1689.2021.10.014

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红茶菌发酵制备特色酸香型烟草浸膏
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                        10.3969/j.issn.1673-1689.2021.10.014
                    
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Production of Characteristic Acid Fragrance Tobacco Extract by Fermentation Using Microbe from Kombucha

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摘要:

为制备一种酸香型烟草浸膏，首先优化了烟草浸提液提取工艺，通过红茶菌发酵浸提液并浓缩获得烟草浸膏，经GC-MS分析了浸膏的香味成分，结合感官评价其在卷烟中应用效果。结果显示：提取工艺经优化后，烟草浸提液提取率和糖质量分数分别达到55.34%、13.14 g/L；与未发酵浸膏相比，发酵烟草浸膏香味成分含量和种类均有所增加，其中苯乙酸、乳酸、3-甲基丁酸等酸性香味成分增加明显，且巨豆三烯酮、β-大马酮、β-紫罗兰酮、麦芽酚等烟草特征香味成分含量均有提高；发酵浸膏在卷烟中应用，可有效提高卷烟的吸食品质，香气质和香气量也明显提高，且效果优于未发酵制备的烟草浸膏。经浸提优化和生物发酵，获得了一种具有酸香特征的烟草浸膏，为制备有特征香味的烟草浸膏提供了借鉴。

Abstract:

To obtain an acid fragrance tobacco extract, the extraction technology was first optimized. The extracts were then fermented using microbe from Kombucha, and the tobacco extract with acid fragrance were obtained after concentration. The flavor components of prepared tobacco extract were analyzed by gas chromatography-mass spectrometry (GC-MS), and the application of tobacco extract was also estimated combined with sensory quality evaluation. The results showed that the extraction rate and sugar contents of tobacco extract reached 55.34% and 13.14 g/L after the extraction process optimization, respectively. Compared with the unfermented tobacco extract, the content and types of flavor components were both increased in the fermented tobacco extract, such as phenylacetic acid, lactic acid, 3-methylbutyric acid and other acidic flavor components. Several characteristic aroma components of tobacco were also increased, such as megastigmatrienone, β-damascone, β-ionone, and maltol. The cigarette sensory was effectively improved if the as-prepared fermented tobacco extract was applied, with the quality and quantity of aroma significantly enhanced. Meanwhile, the effect of fermented tobacco extract was better than the unfermented tobacco extract. A special acid fragrance tobacco extract was obtained through the optimization of extraction process and biological fermentation, which could be used as a reference in the preparation of tobacco extract with characteristic aroma.

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叶建斌,齐晓娜,张婷婷,孙福艳,杨宗灿,王高杰,张展,艾丹,刘文召,冯颖杰.红茶菌发酵制备特色酸香型烟草浸膏[J].食品与生物技术学报,2021,40(10):104-111.

YE Jianbin, QI Xiaona, ZHANG Tingting, SUN Fuyan, YANG Zongcan, WANG Gaojie, ZHANG Zhan, AI Dan, LIU Wenzhao, FENG Yingjie. Production of Characteristic Acid Fragrance Tobacco Extract by Fermentation Using Microbe from Kombucha[J]. Journal of Food Science and Biotechnology,2021,40(10):104-111.

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在线发布日期: 2021-10-27
出版日期: 2021-10-25

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