Experiments on Improvement of Smoking Quality of Tobacco with Enzymatic Degradation
LI XIAO(1), LIU FENG ZHU(1), YAO GUANG MING(1), LI HONG(2), and JIANG LING(3) 1. Zhengzhou Institute of Light Industry, Zhengzhou 450002, China 2. Tobacco School of Yunnan, Kunming 650090, China 3. Lulu Group, Ltd., Chengde 067100, Hebei, China
In order to reduce the contents of starch and protein in tobacco and to improve its smoking quality, different types of tobacco leaves, such as flue cured tobacco and burley tobacco leaves, were treated with various enzymes. The flue cured tobacco leaves (B3F and B4F ) were treated with amylase, saccharogenic amylase, and proteinase, respectively or simultaneously. The burley tobacco leaves were first treated with the proteinase, then cased and roasted. The results showed that 1) the reduction of protein and the increase of water soluble sugars in flue cured tobacco treated simultaneously with the amylase or saccharogenic amylase and proteinase were comparable with those of the same tobacco treated with these enzymes under their optimal conditions respectively, and 2) the smoking quality of the burley tobacco leaves treated was much better than that of the control.
【CateGory Index】： TS444