不同烘烤工艺对上部叶烘烤效果的影响  

Influences of Different Baking Process on Baking Effect of Upper Leaves

作　　者：袁黔华 李生栋 邱坤 王廷清 仲维黔 宋锡军 贾子军 

机构地区：[1]贵州省烟草公司黔东南州公司,贵州凯里556000 [2]河南农业大学烟草学院,郑州450002 [3]施秉县烟草分公司,贵州施秉556200

出　　处：《湖北农业科学》2015年第21期5342-5344,5347,共4页Hubei Agricultural Sciences

基　　金：国家烟草专卖局重大科技项目(TS-01-2011006)

摘　　要：为了提高上部烟叶可用性,通过改进现有上部烟叶烘烤工艺,探讨其对烘烤耗时、外观质量及烤后经济性状的影响。结果表明,采用改进后的上部烟叶烘烤工艺,其总体烘烤耗时减少6.1%,烤后烟以橘黄、深橘黄为主,色度强,油分多,身份厚至稍厚,与常规烘烤工艺相比,中上等烟比例增加明显,上等烟比例增加8.6%,中等烟比例增加2.8%。总体上,改进后的上部烟叶烘烤工艺大大提高了上部烟叶烘烤质量和可用性。In order to improve the availability of upper leaves, the effects of optimized baking process on baking time, ap-pearance quality, economic traits were studied. Results showed that, by the improved baking process, the overall curing time of tobacco reduced by 6.1%,orange, deep orange tobacco leaves were primary, with strong color, more oil, a thick or thick-er identity. Compared with the conventional baking process, the proportion of mid-high grade leaves significantly increased, fine tobacco ratio increased 8.6%, the proportion of secondary smoke increased by 2.8%. Overall, the baking quantity and availability of upper leaves were greatly improved by the optimized baking process.

关 键 词：上部叶 工艺 烘烤效果 

分 类 号：S572[农业科学—烟草工业] TS441[农业科学—作物学]