烤烟提质增香烘烤工艺与三段式烘烤工艺对比研究  

Comparative Study on the Improving Quality, Enhancing Fragrant Baking Technology and the Three-step Technology

作　　者：赵高坤[1] 张晓海[1] 崔国民[1] 黄维[1] 

机构地区：[1]云南省烟草农业科学研究院,昆明650021

出　　处：《中国农学通报》2014年第12期312-315,共4页Chinese Agricultural Science Bulletin

基　　金：云南省烟草公司科技项目"清香型特色优质烟叶开发"(Ts-03-20110025);中国烟叶公司技改项目"烤烟烘烤节能减排技术研究"

摘　　要：随着密集烤房的大面推广应用,三段式烘烤工艺的弊端逐渐显现出来,烤烟提质增香烟叶烘烤工艺随之诞生。为比较提质增香烘烤工艺与三段式烘烤工艺烘烤质量差异,开展对比烘烤试验研究。研究结果表明,提质增香烟叶烘烤工艺烘烤成本降低0.09元/kg,淀粉和糖含量分别降低2.69%和6.55%,中上等烟比例提高5.99%,均价提高0.42元/kg。由此可见,提质增香烟叶烘烤工艺能降低烘烤成本、淀粉和糖含量,提高中上等烟比例和均价,对评吸结果体现出香气质较纯、香气量较足等优点。Improving quality and enhancing fragrant baking technology is a new curing technology, more came out gradually, was needed and three-step technology was reflected of defects, because of flue-curing barn was popularization and application. In order to compare the curing results between the improving quality and enhancing fragrant baking technology and the three-step technology. The results showed that, with the improving quality and enhancing fragrant baking technology, leaf curing cost reduced by 0.09 yuan/kg, contents of starch and sugar were decreased by 2.69%, 6.55%, increased the proportion of the high quality 5.99%, the average price increased by 0.42 yuan/kg, Thus, it can reduce costs, composition of starch and sugar content, increase the proportion of high quality and price, leaf aroma was more clean and aroma quantity was more in smoking.

关 键 词：烘烤 烘烤工艺 烘烤质量 

分 类 号：S377[农业科学—农产品加工]