薄片丝掺配·片掺配模式下细支卷烟品质稳定性比较     

马丽  邹泉  陈冉  廖晓祥  赵云川  乔晓辉  王夏婷  李邵阳  赵娟 《安徽农业科学》2017,45(28)

[目的]提升细支卷烟品质。[方法]运用方差分析,从加工过程稳定性、混合均匀度、物理指标稳定性、主流烟气以及感官评价5个方面,对比薄片丝掺配和片掺配2种模式下的细支卷烟样品。[结果]薄片丝掺配加工过程稳定性较优;薄片丝掺配混合均匀度高于薄片片掺配;薄片丝掺配较薄片片掺配样品,端部落丝量小、吸阻和密度有更高稳定性;薄片丝掺配降低烟碱和CO的作用较薄片片掺配有显著提高,且焦油、烟碱、CO等各项烟气指标更稳定;薄片丝掺配样品的香气、杂气、刺激性、余味指标较优,总体质量优于薄片片掺配样品。[结论]对于提高细支卷烟的品质稳定性,薄片离线加工后丝掺配方式比传统薄片叶掺配模式更优。  相似文献   

松子糯米酒的酿造工艺研究     

骆杨庆  李升福  苏可  闻海波 《安徽农业科学》2017,45(24)

[目的]优化具有特殊风味的新型松子糯米酒的酿造工艺。[方法]以松子和糯米为原料,经糖化、发酵等工序制备松子糯米酒,采用单因素试验和正交试验考察松子与糯米的比例、酒曲添加量、发酵温度、发酵时间对感官指标的影响,最终得到松子糯米酒的最佳工艺条件。[结果]松子糯米酒的最佳酿造工艺条件:糯米∶松子为8.5∶1.5,酒曲选用根霉和酵母,在30℃下糖化48 h,在30℃下后发酵8 d,经蒸酒、过滤、灌装、杀菌得到质量较高的制品。[结论]研究可为提高松子的经济价值和附加值提供参考。  相似文献   

土著菌田间扩繁技术对烟叶质量的影响     

王永立  陈建军  窦宝云 《安徽农业科学》2017,45(29)

[目的]研究土著菌田间扩繁技术对烟叶质量的影响,探讨进一步降低化肥施用量的可行性。[方法]于2016年在费县试验田以NC102为研究材料,设置T1、T2、CK(对照)3个处理,研究不同处理对农艺性状、经济性状、烟叶外观质量和感官质量的影响。[结果]施用土著菌处理的烟株长势良好,在农艺性状方面,有效叶数较多,抗病性能较高,叶面积较大,组织结构好,田间整齐度较高;在经济性状方面,T2处理最优,产量、均价、产值等各项经济指标均最高,其次是T1处理,CK组各项指标均最低;原烟外观质量方面,2个土著菌处理烟株烤后烟呈橘黄色,烟叶油分有,组织结构疏松,优于CK组;在感官质量方面,2个土著菌处理香气质稍提升、杂气减轻、刺激性降低,余味有所改善,整体感官质量提升,优于CK组。[结论]土著菌田间扩繁技术对于提高烟叶质量具有显著的影响。  相似文献   

Sensory texture of cooked rice is rather linked to chemical than to physical characteristics of raw grain     

Christian Mestres  Fabienne RibeyreBrigitte Pons  Véronique FalletFrançoise Matencio 《Journal of Cereal Science》2011

This paper describes the multidimensional features of the texture of cooked rice (in particular the visual aspect and mechanical attributes) determined by sensorial analysis and links these attributes with a wide range of physicochemical characteristics of raw grain (in particular certain cell wall components). Textural classes of cooked rice did not fit classical grain ranking, which is primarily based on shape. For the classification of cultivars, it would be preferable to use chemical characteristics of raw kernels such as amylose content and Tgel (for prediction of firmness), but also protein (adhesiveness and stickiness) and arabinoxylan contents (deformation), which determine the textural properties of cooked rice. Leached amylose has been measured, and the particular role of soluble amylose on the surface behaviour (stickiness and adhesiveness) of the cooked grain is discussed.  相似文献   

References for “musty” odor notes in sensory analysis of grain sorghum     

Laura Vázquez-Araújo  Edgar Chambers IVDavid B. Funk 《Journal of Cereal Science》2011,54(3):460-466

The presence of off-odors, such as “musty” or “sour,” in grain sorghum decreases the value of the product. Sensory analysis and head space-solid phase micro extraction-gas chromatography-mass spectrometry were conducted on raw sorghum to identify chemicals that would be suitable as sensory references for musty odors in this grain. Two groups of musty grain sorghum notes were differentiated: “dry” and “wet” musty sorghum. Musty sorghum with “wet” odor notes had other off-odor notes described as earthy/damp or moldy. The compounds found in musty sorghum grain were studied as “musty” note standards to use for the development of sensory references. Seven potential compounds were chosen, and a shelf life study was completed on the sensory references. Geosmin (0.1 mg/kg), 1,2-dimethoxybenzene (100 mg/kg), 3-octanone (100 mg/kg), and 1,2,4-trimethoxybenzene (100 mg/kg) were identified as potential candidates to help reproduce musty odor notes when added to clean fresh sorghum grain.  相似文献   

Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma,flavour, and taste     

Sidsel Jensen  Henrik Oestdal  Leif H. Skibsted  Erik Larsen  Anette K. Thybo 《Journal of Cereal Science》2011

Wheat bread and whole wheat bread were stored for up to 3 weeks and specific chemical reactions were related to perceptual flavour changes as analysed by sensory profiling. Volatile and non-volatile compounds were quantified using GC–MS and HPLC. Results were examined by multivariate data analysis.  相似文献   

Effects of amylose content,cooling rate and aging time on properties and characteristics of rice starch gels and puffed products     

《Journal of Cereal Science》2015

This study aimed at investigating the effects of amylose content (AC) of 0.12–19.00% w/w on dry basis, cooling rate (1, 3, 5, and 9 °C/min), and aging time (24, 48, and 72 h) on structure, physical properties and sensory attributes of rice starch-based puffed products. They had an influence upon the crystalline type, and the relative crystallinity (RC). The thermal and physical properties of starch gels were also determined. Amorphism was found for starch gels with 0.12% AC. The polymorphisms (B and V) and differential scanning calorimetric endotherms were found for those with AC ≥4.00%. The RC, retrogradation enthalpy (ΔH_r) and gel hardness increased with AC and aging time. The cooling rate did not affect RC, but increased ΔH_r and gel hardness. The higher AC and aging time resulted in higher hardness, fracturability, crispiness and bulk density, but lower expansion ratio and less oiliness of the puffed products. The hardness, fracturability, crispiness and bulk density of puffed products were well correlated with the RC of starch gel.  相似文献   

茶叶再造薄片感官评价及其卷烟应用   总被引：2，自引：0，他引：2  

徐建荣  王峰吉  林凯 《江西农业学报》2010,22(12)

对茶叶再造薄片的烟气和感官质量进行了评价,探讨了茶叶再造薄片在卷烟CPY-1和CPY-2中的应用。结果表明:茶叶再造薄片的烟气烟碱量为0,应用茶叶再造薄片制得2种3 mg超低焦油卷烟,其焦油、烟碱、总粒相物和一氧化碳量明显降低。在CPY-1卷烟中使用茶叶再造薄片可提高感官质量。在CPY-2卷烟中掺入不同比例的茶叶再造薄片均能改善感官质量,并能产生不同的产品风格。茶叶再造薄片的生产成本低于烟草再造薄片。  相似文献   

关键工序对造纸法再造烟叶烟气组分和感官质量的影响研究     

吴继忠  廖付  程昌合  李奇 《安徽农学通报》2010,16(18):140-142,159

通过对比分析造纸法再造烟叶在松散回潮、烘前HT和烘丝制丝工序处理后主流烟气中主要化学指标和有害成分,并对各工序处理后样品进行感官质量评价,结果表明：①造纸法再造烟叶烟气组分常规指标中总粒相物、焦油量在松散回潮、烘前HT工序有降低趋势;烘丝工序对烟气常规指标影响不明显。②造纸法再造烟叶烟气有害成分在各工序有降低趋势,其中烘前HT下降幅度较明显。③松散润叶和烘前HT对造纸法再造烟叶对内在感官质量呈正面影响;烘丝工序对造纸法再造烟叶内在感官质量造成负面影响。  相似文献   

脂肪、葡萄糖酸内酯、单甘酯对大豆分离蛋白凝胶特性的影响   总被引：2，自引：0，他引：2  

符群 《大豆科技》2008,(4):36-38

肉制品生产需要添加多种埔料成分,包括调味类、发色类、品质改良类、抗氧化类等。大豆分离蛋白是其中重要的一种大宗辅料,辅料的作用并非单纯叠加,而是存在交互作用,共同影响制品状态。选择了肉制品中普遍添加的脂肪、葡萄糖酸内酯、单甘酯成分,以大豆分离蛋白凝胶特性和感官状态为指标,考察了三种成分对大豆分离蛋白的影响,为肉制品辅料的应用提供一些基础数据。  相似文献