生香酵母发酵改善烟梗提取液性质研究

Study on the nature of tobacco stem extract improved by using aroma yeast

摘要: 将生香酵母接种于灭菌后的烟梗提取液上,在30℃下发酵2d。测定了发酵前后提取液的化学成分,结果表明,发酵后的烟梗提取液中的可溶性糖,特别是葡萄糖含量明显降低,同时有机酸含量增加,酸值提高。葡萄糖含量降低为不利因素,因此在后续的应用中,需要添加葡萄糖。烟梗提取液经生香酵母发酵后香气成分在一定程度上得到提高,与未发酵相比,发酵48h后总香气成分增加了172.13%。

Abstract: Tobacco stem extract was inoculated with the aroma yeast and fermented at 30℃ for 2d. The content of chemical components in the extract after and before fermentation was determined. The results showed that the content of soluble sugar decreased remarkably especially glucose, and the acidic value increased after the fermentation, some volatile organic acids were produced. The glucose content decreased as the adverse factors, so in subsequent applications, glucose was needed to add. Compared with the unfermented extract, aroma components of tobacco stem extract fermented by the yeast to some extent was improved, the total aroma components after 48h fermentation increased 172. 13%.