| 实验室用白肋烟烘焙机的设计及应用 |
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| 引用本文： | 张杰,郑劲林,杨振民,蒋成勇,徐盼,朱景溯,欧亚非,杜国荣,杨洋,白若石,田书霞,矫海楠,胡林,马雁军,张馨予,曹伏军,周骏.实验室用白肋烟烘焙机的设计及应用[J].中国烟草学报,2020,26(2):44-50. |
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| 作者姓名： | 张杰 郑劲林 杨振民 蒋成勇 徐盼 朱景溯 欧亚非 杜国荣 杨洋 白若石 田书霞 矫海楠 胡林 马雁军 张馨予 曹伏军 周骏 |
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| 作者单位： | 1.上海烟草集团有限责任公司技术中心北京工作站, 北京 101121 |
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| 基金项目： | 上海烟草集团有限责任公司科技项目《混合型中南海白肋烟烘培过程中美拉德反应产物对感官质量的影响研究》(K2016-2-012P)。 |
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| 摘 要： | 为解决电热鼓风烘箱烘焙白肋烟效果不佳、与生产线烘焙效果差异大以及工艺研究中的原料浪费和能耗等问题，设计了一种实验室用的白肋烟烘焙设备。该设备采用三段式烘焙设计和PID自动控温技术，能够有效模拟在线生产中白肋烟的烘焙过程，满足白肋烟烘焙工艺研究、产品开发及配方维护需求，填补了国内白肋烟实验室三段式烘焙设备的空白。验证设备的实际应用效果，并对稳定性进行了评价。结果表明:①使用该设备处理后白肋烟中主要的美拉德反应产物和感官质量能够达到与在线烘焙机一致的效果。②该设备稳定性良好，同一叶组，经不同批次烘焙后，其主要的美拉德反应产物含量和感官质量均未见明显差异。
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| 关 键 词： | 白肋烟 烘焙机 实验室 开发 美拉德反应 |
| 收稿时间： | 2019-08-16 |
Design and application of burley tobacco roaster for laboratory |
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| ZHANG Jie,ZHENG Jinlin,YANG Zhenmin,JIANG Chengyong,XU Pan,ZHU Jingsu,OU Yafei,DU Gurong,Yang Yang,BAI Ruoshi,Tian Shuxia,JIAO Hainan,Hu Lin,Ma Yanjun,ZHANG Xinyu,Cao Fujun,ZHOU Jun.Design and application of burley tobacco roaster for laboratory[J].Acta Tabacaria Sinica,2020,26(2):44-50. |
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| Authors: | ZHANG Jie ZHENG Jinlin YANG Zhenmin JIANG Chengyong XU Pan ZHU Jingsu OU Yafei DU Gurong Yang Yang BAI Ruoshi Tian Shuxia JIAO Hainan Hu Lin Ma Yanjun ZHANG Xinyu Cao Fujun ZHOU Jun |
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| Affiliation: | 1.Beijing Branch, Technical Center of Shanghai Tobacco Group Co., Ltd., Beijing 101121, China2.Beijing Huironghe Technology Co., Ltd., Beijing 101102, China |
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| Abstract: | In order to solve the problems of poor burley tobacco baking effect in electric heating blast oven,large difference with the production line baking effect,raw material waste and energy consumption in process research,a burley tobacco baking equipment for laboratory was designed.This equipment adopts three-stage baking design and PID automatic temperature control technology,which can effectively simulate the burley tobacco baking process in online production,meet the needs of burley tobacco baking process research,product development and formula maintenance,and fill the domestic burley tobacco experiment.Blank of three-stage baking equipment.The actual application effect of the equipment was verified,and the stability was evaluated.The results show that:① The main Maillard reaction products and sensory quality of burley tobacco treated with this equipment can achieve the same effect as the online baking machine.② The equipment has good stability.After baking in different batches of the same leaf group,the main Maillard reaction product content and sensory quality are not significantly different. |
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| Keywords: | burley tobacco baking machine laboratory development maillard reaction |
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