湖北农业科学 ›› 2023, Vol. 62 ›› Issue (4): 140-145.doi: 10.14088/j.cnki.issn0439-8114.2023.04.025

• 贮藏·加工 • 上一篇    下一篇

混菌发酵对雪茄烟叶化学成分及香气品质的影响

毛亚浩1, 张彤彤1, 余君1, 李道宇1, 陈雄2, 杨春雷2, 姚兰1   

  1. 1.湖北工业大学生物工程与食品学院,武汉 430068;
    2.湖北省烟草科学研究院,武汉 430030
  • 收稿日期:2022-12-01 出版日期:2023-04-25 发布日期:2023-05-12
  • 通讯作者: 姚 兰(1982-),女,四川南充人,副教授,博士,主要从事功能酵母与酿造微生物研究,(电话)13297946533(电子信箱)yaolislan1982@aliyun.com。
  • 作者简介:毛亚浩(1995-),男,河南平顶山人,在读硕士研究生,研究方向为烟草发酵工程,(电话)18339697690(电子信箱)1142658556@qq.com。
  • 基金资助:
    国家自然科学基金项目(31871789); 中国烟草总公司重大专项项目[110202001039(XJ-01)]; 湖北省烟草公司重点科技项目(027Y2019-003)

Effects of mixed fermentation on chemical components and aroma quality of cigar tobacco leaves

MAO Ya-hao1, ZHANG Tong-tong1, YU Jun1, LI Dao-yu1, CHEN Xiong2, YANG Chun-lei2, YAO Lan1   

  1. 1. School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China;
    2. Hubei Institute of Tobacco Science, Wuhan 430030, China
  • Received:2022-12-01 Online:2023-04-25 Published:2023-05-12

摘要: 为研究混菌发酵对雪茄烟叶品质的影响,利用从烟叶表面筛选出来的菌株C1与酵母菌作为复合微生物添加到雪茄烟叶发酵中,探究其对雪茄烟叶化学成分、香气品质的影响。结果表明,在单菌发酵后烟叶中还原糖、总糖含量范围分别在0.28%~0.32%、0.70%~0.83%,而在混菌发酵后分别在0.21%~0.26%、0.60%左右;与单独添加菌株C1发酵后相比,添加菌株C1和汉逊酵母发酵后的雪茄烟叶香气物质总量提高了56.40%,说明加入菌株C1和酵母菌对雪茄烟叶进行混菌发酵,更有助于雪茄烟叶香气品质的改善,降低杂气。

关键词: 混菌发酵, 雪茄烟叶, 化学成分, 中性香气

Abstract: In order to study the effect of mixed fermentation on the quality of cigar tobacco leaves, strain C1 screened from the surface of tobacco leaves and yeast were added to the fermentation to explore their effects on the chemical composition and aroma quality of cigar tobacco leaves. The results showed that the contents of reducing sugar and total sugar in tobacco leaves were 0.28%~0.32% and 0.70%~0.83% respectively after single strain fermentation, 0.21%~0.26% and 0.60% respectively after mixed fermentation. Compared with the fermentation with strain C1 alone, the total amount of aroma substances in cigar tobacco leaves fermented by strain C1 and Hanseniaspora uvarum was increased by 56.40%, indicating that adding strain C1 and yeast to the mixed fermentation of cigar tobacco leaves was more beneficial to improve the aroma quality of cigar tobacco leaves and reduce the impurities.

Key words: mixed fermentation, cigar tobacco, chemical composition, neutral aroma

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