彰显龙岩CB-1烟叶清甜蜜甜香型风格密集烘烤工艺研究  

Research on the Intensive Baking Technology of Sweet and Sweet Flavor Style of Longyan CB-1 Tobacco Leaves

作　　者：沈少君[1] 邱铭生[1] 林晓路 吴恩彪 常鹏飞 孙福山[2] 孟令峰 SHEN Shaojun;QIU Mingsheng;LIN Xiaolu;WU Enbiao;CHANG Pengfei;SUN Fushan;MENG Lingfeng(Longyan City Branch of Fujian Tobacco Company,Longyan,Fujian 364000;Institute of Tobacco,Chinese Academy of Agricultural Sciences,Qingdao,Shandong 266101)

机构地区：[1]福建省烟草公司龙岩市公司,福建龙岩364000 [2]中国农业科学院烟草研究所,山东青岛266101

出　　处：《中国农学通报》2024年第14期47-53,共7页Chinese Agricultural Science Bulletin

基　　金：福建省烟草公司龙岩市公司科技项目“泰山基地烟叶彰显清甜蜜甜香型关键采烤技术研究”(2020370000340081)。

摘　　要：研究龙岩地区‘翠碧一号’的密集烘烤工艺,为彰显其清甜蜜甜香型风格提供参考。为彰显‘翠碧一号’烟叶清甜蜜甜香型风格,以福建龙岩烟区栽种‘翠碧一号’下、中、上部的适熟烟叶为实验材料,设置3种烘烤工艺,采用“背靠背”编烟方式编竿装烟,对烤后烟叶分别按下、中、上部进行分级,然后进行鉴定,统计外观、化学成分及感官质量等信息。结果显示,‘翠碧一号’(CB-1)品种烟叶下部烟宜采用T3(高温/高低高湿)烘烤工艺,关键烘烤阶段干/湿球温度为:变黄期38~40/37~38℃、凋萎期42/36℃、变筋期46/36℃、干片期50~54/38~39℃、干筋期60~65/40~42℃,中、上部烟叶宜采用T1(高温/高湿)烘烤工艺,关键烘烤阶段干/湿球温度为:变黄期38~40/37~38℃、凋萎期42/38℃、变筋期46/38℃、干片期50~54/39~40℃、干筋期60~65/40~42℃。该研究为彰显‘翠碧一号’香型的密集烘烤工艺提供技术参考。The intensive baking process of‘CB-1’in Longyan area is studied to provide reference for highlighting its sweet and sweet style.In order to highlight the sweet and sweet style of‘CB-1’tobacco leaves,the ripe tobacco leaves of the lower,middle and upper parts of‘CB-1’planted in Longyan tobacco area of Fujian Province were used as experimental materials.Three kinds of baking processes were set up,and the‘back-to-back’method was used to braid tobacco.The flue-cured tobacco leaves were classified according to the lower,middle and upper parts,and then the appearance,chemical composition and sensory quality were counted.The results showed that T3(high temperature/high humidity)baking process was suitable for the lower leaves of‘CB-1’variety.The dry/wet bulb temperatures of the key baking stages were 38-40/37-38℃at yellowing stage,42/36℃at wilting stage,46/36℃at gluten stage,50-54/38-39℃at dry stage,and 60-65/40-42℃at stem-drying stage.The middle and upper leaves should adopt T1(high temperature/high humidity)baking process,and the dry/wet bulb temperatures in the key baking stages were 38-40/37-38°C at yellowing stage,42/38℃at wilting stage,46/38℃at gluten stage,50-54/39-40℃at dry stage,and 60-65/40-42℃at stem-drying stage.This study provides a technical reference for highlighting the dense baking process of‘CB-1’flavor type.

关 键 词：‘翠碧一号’ 香型风格 烘烤工艺 烤烟 

分 类 号：S377[农业科学—农产品加工]