贵州烤烟三段式烘烤法的影响因素  

The Factors of Affecting Tobacco Baking Quality by Using the Three-step Technology in Guizhou

作　　者：卢贤仁[1] 李国彬[1] 

机构地区：[1]贵州省烟草科学研究所,贵州贵阳550003

出　　处：《贵州农业科学》2009年第7期41-43,共3页Guizhou Agricultural Sciences

基　　金：贵州省烟草专卖局项目"现代烟草农业省工栽培方法研究与应用"(200802)

摘　　要：贵州是全国优质烤烟种植的最适宜区之一,烤烟烟叶烘烤普遍采用三段式烘烤工艺,但实际生产中存在重生产轻烘烤、烘烤技术没有得到很好的推广落实等问题。为了能对生产提供参考,结合生产实际,从烟叶变化、温湿度和烧火加热三方面介绍了三段式烘烤法在密集烤房中的综合运用。Guizhou province is one of the optimum planting areas for producing tobacco with good quality in China. The three-step baking technology is generally used but the three-step baking technology is not popularized and implemented seriously. The paper introduces the integrated application of the three-step baking technology in a compacted hot chamber from three aspects of tobacco leaf change, temperature and humidity, and heating according to the actual situation to provide a reference for tobacco production in Guizhou.

关 键 词：烤烟 三段式烘烤 烟叶变化 温度 湿度 烧火加热 

分 类 号：S572[农业科学—烟草工业]