密集烘烤关键温度点稳温时间与湿度控制组合对烟叶质量的影响  

Effects of Combination of Key Temperature Stabilization Time and Humidity Control on Tobacco Leaves Quality in Bulk Curing

作　　者：杨彦明[1] 柳金德[1] 吴杰[1] 李彪[1] 徐成龙[2] 宫长荣[3] 

机构地区：[1]大理州烟草公司洱源县分公司,云南洱源671200 [2]大理州烟草公司祥云县分公司,云南祥云672100 [3]河南农业大学烟草学院,河南郑州450002

出　　处：《江西农业学报》2016年第4期48-52,共5页Acta Agriculturae Jiangxi

基　　金：国家烟草专卖局重大科技项目(TS-01)

摘　　要：为优化许昌烟区密集烤房烘烤工艺,研究了密集烘烤关键温度点稳温时间和湿度的4种不同组合对烤后烟叶等级质量、外观质量以及香气质量组成的影响。结果表明:38℃(36±0.5)℃稳温24 h、42℃(37±0.5)℃稳温20 h、47℃(38±0.5)℃稳温24 h、54℃(39±0.5)℃稳温20 h的组合能够提升中上等烟比例和均价,同时改善烤后烟叶香气质量。In order to optimize the curing craft of bulk curing barn in Xuchang tobacco-growing area,the author researched the different combinations of key temperature stabilization time and humidity control on economic characters and aroma quality of cured tobacco leaves in bulk curing. The results showed that the combination that the 38 ℃ was stabilized 24 h and humidity was controlled at 36± 0.5 ℃,the 42 ℃ was stabilized 20 h and humidity was controlled at 37± 0.5 ℃,the 47 ℃ was stabilized 24 h and humidity was controlled at 38± 0.5 ℃,the 54 ℃ was stabilized 20 h and humidity was controlled at 39± 0.5 ℃ could increase the rates of first and secondary class tobacco leaves and the average price,improve the aroma quality of the flue-cured tobacco.

关 键 词：密集烘烤 稳温时间 湿度控制 香气质量 

分 类 号：S572[农业科学—烟草工业]