提高烟叶香吃味的烘烤工艺研究  

Research for the Technology of Improving the Aroma of Flue-cured Tobacco During Curing

作　　者：聂东发 盛孝雄 

机构地区：[1]湖南省烟草公司衡阳市公司,湖南衡阳421001 [2]长沙卷烟厂技术中心,湖南长沙410007

出　　处：《中国农学通报》2007年第5期104-108,共5页Chinese Agricultural Science Bulletin

基　　金：国家烟草专卖局"烤烟适度规模种植配套烘烤设备研究与推广应用"(110200302007)

摘　　要：为提高湖南烤烟的香气质和香气量,增加其工业可用性;采用河南农业大学自行研制的温湿度自动控制烤烟箱,针对烟叶烘烤过程中的几个关键温度段,探讨了不同湿度和不同停留时间对烟叶质量的影响;结果表明,烟叶在烘烤过程中,适当提前进入关键温度段并适当延长时间,再配合合适的湿度条件,能够使烟叶充分变黄,提高烟叶的外观质量。并且淀粉能够充分分解,总糖和还原糖的含量增加,化学成分协调;能够很大程度地提高烟叶的香吃味并改善其内在品质,提高了烟叶的烘烤质量和工业可用性。In order to enhance the quality and quantity of aroma of the Hunan flue-cured tobacco, increase its industry usability; The effects of different lasting time and humidity conditions during the crucial temperature phase in the flue-cured tobacco curing on the aroma were studied by using the electric-heated temperature and humidity auto-controlled flue-curing barn supplied by Henan Agricultural University; The results indicated, when entering the crucial temperature phase ahead of time and keeping long time, cooperating suitable humidity, which could enable the tobacco yellowing sufficiency, increase its appearance quality. And the starch degradation more completely, the content of total sugar and reduced sugar added, the chemical components also became harmonize; which improved the aroma and inner quality of flue-cured tobacco in some degree, increased its quality and usability,

关 键 词：烤烟 关键温度段 湿度 香吃味 

分 类 号：S572[农业科学—烟草工业]