不同烘烤工艺对烟叶主要质量性状的影响  

Effects of Different Baking Technologies on Main Quality Characters of Tobacco

作　　者：李传玉 杨辉 王玉平 程传策 康广 

机构地区：[1]贵州中烟工业公司技术中心,贵州贵阳550003 [2]国家烟草栽培生理生化研究基地,河南郑州450002 [3]贵州省开阳县烟草公司,贵州贵阳550300

出　　处：《贵州农业科学》2008年第5期155-157,共3页Guizhou Agricultural Sciences

基　　金：国家烟草专卖局项目"部分替代进口烟叶"(2003110005)

摘　　要：试验采用温湿度自控电热烤烟箱,研究了烘烤时不同工艺条件对烟叶外观质量、主要化学成分、香吃味的影响。结果表明,在低湿变黄条件下,缓慢升温定色,烤后烟叶颜色偏淡,光泽发亮,能提高上等烟比例和均价,改善化学成分的协调性,增加烟叶的香气物质的含量;烤红烟和挂灰烟的比例低。在高湿快速升温定色时,烤后烟叶颜色加深,光泽发暗,上等烟比例和均价较低,烤红烟和挂灰烟的比例高。烟叶在烘烤时,适当提前进入关键温度段并适当延长其时间,再控制合适的湿度条件,能够有效地改善烟叶的内在质量,提高烟叶的香吃味品质。The electric oven with automatic temperature and humidity was used to study effects of different baking technologies on tobacco exterior quality, main chemical composition, aroma and smoking quality. The results showed that the baking condition of slowly raising temperature under the low humidity could improve the proportion and mean price of the firstclass tobacco, harmoniousness among different chemical composition and aromatic quality, and the baking condition of rapidly raising temperature under the high humidity could decrease the proportion and mean price of the first-class tobacco. The baking conditions including entering the key temperature stage in advance, prolonging the key temperature stage properly and controlling the rational humidity can improve its internal quality, aromatic quality and smoking quality effectively.

关 键 词：烟叶 温度 湿度 香吃味 烘烤工艺 质量性状 

分 类 号：S572.092[农业科学—烟草工业]