不同烘烤工艺对上部叶带茎烘烤质量的影响
摘 要:为提高上部叶的质量和可用性,开展了不同烘烤工艺对上部叶带茎烘烤质量的试验。结果表明:与常规的烘烤工艺相比,烤后烟叶的颜色以橘黄为主,外观质量改善;烤后中上等烟比例增加了4.48%;感官质量评吸效果有较明显的改善,降低了刺激性和杂气等;且烘烤耗时整体降低了11.1%。因此,改进后上部叶带茎烘烤工艺对提高烟叶的烘烤质量和可用性有显著作用。
关键词: 烤烟;带茎;烘烤工艺;烘烤质量
中图分类号:S572 文献标识码:A DOI 编码:10.3969/j.issn.1006-6500.2017.03.008
Influence of Different Baking Process on the Baking Quality of the Upper Leaves with Stem
ZHAO Hui1,WU Feiyue2,ZHAO Jinchao3,LI Zheng2,GU Yong3,ZHANG Yonghui3,XIA Jianhua3,XIE Qiang3,XIE Yunbo3
(1.Technology Center, Tobacco Limited Company of Hebei Province, Shijiazhuang, Hebei 050051,China;2. College of Tobacco, Henan Agricultural University, Zhengzhou, Henan 450002,China;3.Tobacco Company in Luzhou,Luzhou, Sichuan 646600,China)
Abstract: In order to improve the quality and usability of the upper leaf, the intelligent control oven was used to carry out the test of different baking processes on the upper leaves with stem. The results showed that compared with the conventional baking process, the color of tobacco after baking in orange, with improved...
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