烤烟品种红花大金元烘烤工艺优化研究  

Study on the Optimized Bulk Curing Process of Flue-cured Tobacco Honghuadajinyuan

作　　者：王松峰[1] 杨云高[2] 王爱华[1] 俞世康[2] 顾毓敏[3] 刘国[2] 高远[3] 孙福山[1] 徐秀红[1] 王传义[1] 程浩[4] 

机构地区：[1]农业部烟草类作物质量控制重点开放实验室,中国农业科学院烟草研究所,青岛266101 [2]四川省烟草公司凉山州公司,四川西昌615000 [3]上海烟草集团有限责任公司,上海200082 [4]湖北省烟草公司恩施州公司,湖北恩施445000

出　　处：《中国烟草科学》2012年第2期52-56,共5页Chinese Tobacco Science

基　　金：国家烟草专卖局项目(110200902069);四川省烟草公司科技项目"智能化密集烘烤设备和工艺的优化研究与应用"(200901014)

摘　　要：用电热式温湿度自控烤烟箱,对烤烟品种红花大金元的烘烤工艺进行了优化研究。结果表明,"变片+凋萎+变筋+烤香"的中湿优化工艺模式烤后原烟的经济性状和外观质量表现较好;主要化学成分中还原糖含量较高,总氮和蛋白质含量低,总氮含量、两糖比和钾氯比均在适宜范围内;对香气质量贡献较大的芳香族氨基酸代谢产物和西柏烷类降解产物致香物质含量均高于其他处理;吸食品质有较大改善,表现为香气质纯净、香气量较足、杂气较少、刺激性较低、余味舒适、总分最高,香型以清香型为主。With the electric-type automatic temperature and humidity-controlled flue-curing barn,The optimized bulk curing process of flue-cured tobacco honghuadajinyuan was studied.The results showed that ＂leaf yellowing ＋ leaf wilting ＋ vein yellowing ＋ leaf cured dried and fragrant＂： in the medium humidity model of optimization buck curing had a better economic character and a better appearance quality;the reducing sugar content was higher,the total nitrogen and the protein content were low,the total nitrogen content and the ratio of the reducing sugar contents to total sugar and the ratio of kalium to chlorine were within the appropriate range;The neutral aroma constituents of Aromatic amino acid metabolites and Siebel alkane degradation products larger contribution to the aroma quality were higher than other treatment;As a result tobacco quality in general was improved,with good aroma quantity,full aroma quality,small odor,suitable irritation,comfortable lingering smell,total smoke quality value were best and the fragrance was good（mainly was delicate fragrance）.

关 键 词：烤烟 红花大金元 烘烤工艺 品质 

分 类 号：S572[农业科学—烟草工业]