降低光滑烟比例的密集烘烤工艺优化研究  

Bulk Curing Optimization to Reduce Tobacco Slick Leaves

作　　者：兰金隆 蓝周焕 沈少君[2] 高友峰 彭国华 林贵 

机构地区：[1]福建省龙岩市烟草公司上杭分公司,福建上杭364200 [2]福建省烟草公司龙岩市公司,福建龙岩364000

出　　处：《福建农业学报》2012年第11期1254-1257,共4页Fujian Journal of Agricultural Sciences

基　　金：国家烟草专卖局项目(110200401002)

摘　　要：为降低密集烘烤的光滑烟比例,以常规密集烘烤工艺为对照,开展凋萎期慢烤定色、变筋期慢烤定色2种烘烤工艺对光滑烟比例的影响试验。结果表明,改进后2种烘烤工艺均能有效提高烘烤质量,下部叶以凋萎期慢烤定色烘烤工艺为佳,有利于提高烟叶的烘烤质量,烤后烟叶组织变疏松,光滑烟减少;中、上部烟叶烘烤技术以变筋期慢烤定色烘烤工艺为佳,有利于烟叶烘烤质量提高,明显减少中、上部烟叶青筋烟比例,降低叶片密度,组织结构更加疏松,叶面皱缩感强,光滑烟明显减少。This study aimed to reduce the proportion of slick leaves during bulk tobacco curing. The conventional, intensive baking process was used for comparison. The leaf color at wilting and various band periods was determined. The results showed that the slow roasting produced an improved color at wilting and tobacco quality of the lower leaves, and that the slow roasting at different band periods helped on the baking quality of the upper leaves. By extending the band period, the proportion of roasted tobacco leaf veins of upper leaves and the leaf density were significantly reduced. In addition, the leaf structure was loose, the surface was wrinkled, and the proportion of slick leaf was significantly reduced.

关 键 词：烤烟 密集烘烤 光滑烟 烘烤工艺 质量 

分 类 号：S572[农业科学—烟草工业]