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当前位置: 首页 > 文章 > 不同调制技术参数对烤烟品质及效益的影响 河南农业科学 2016,45 (9) 146-152
Position: Home > Articles > Effects of Different Curing Technical Parameters on Quality and Output Value of Flue-cured Tobacco Leaves Journal of Henan Agricultural Sciences 2016,45 (9) 146-152

不同调制技术参数对烤烟品质及效益的影响

作  者：
潘义宏;卿波;徐国付;张晓龙;顾毓敏;李岗;资文华
单  位：
云南瑞升烟草技术(集团)有限公司;上海烟草集团有限责任公司;普洱市烟草公司景谷县分公司
关键词：
烤烟;调制技术;品质;稳温
摘  要：
为了研究不同调制参数对烤烟品质及效益的影响,开展普洱景谷烟区不同部位最佳采收成熟度烟叶调制技术研究,分析了不同调制参数与烤烟品质及可用性的关系。结果表明,下部叶尚熟采收:干球(36±0.5)℃、湿球(35±0.5)℃稳温16 h,干球(42±0.5)℃、湿球(36±0.5)℃稳温10 h,干球(54±0.5)℃、湿球(38±0.5)℃稳温16 h;中部叶成熟采收:干球(36±0.5)℃、湿球(35±0.5)℃稳温18 h,干球(42±0.5)℃、湿球(36±0.5)℃稳温12 h,干球(54±0.5)℃、湿球(38±0.5)℃稳温8 h;上部叶成熟采收:干球(36±0.5)℃、湿球(35±0.5)℃稳温24 h,干球(42±0.5)℃、湿球(36±0.5)℃稳温18 h,干球(54±0.5)℃、湿球(38±0.5)℃稳温16 h,能获得较高比例的高等级烟叶,并能明显增加烟气的香气量,改善香气质,吃味醇和,刺激性和劲头较小,余味较好。
译  名：
Effects of Different Curing Technical Parameters on Quality and Output Value of Flue-cured Tobacco Leaves
作  者：
PAN Yihong;QING Bo;XU Guofu;ZHANG Xiaolong;GU Yumin;LI Gang;ZI Wenhua;Yunnan Reascend Tobacco Technology(Group) Co.,Ltd.;Jinggu County Tobacco Company of Yunnan Province;Shanghai Tobacco Group Co.,Ltd.;
关键词：
flue-cured tobacco leaf;;curing technology;;quality;;stable temperature
摘  要：
In order to study the effects of the different curing technical parameters on the quality and output value of flue-cured tobacco leaves,the different curing technology of different parts of the flue-cured tobacco with the best harvest maturity form Jinggu tobacco areas in Pu'er city were studied to investigate the relationship between the baking technologies and tobacco quality and applicability. The results showed that flue-cured tobacco leaf had high percentage of higher-grade,the volume of aroma of smoke was sufficient,aroma quality of smoke was better,the taste was pure and mild,the irritancy and the strength was less,and the aftertaste was better,when stable temperature kept for 16 h at( 36 ± 0. 5) ℃ of dry-bulb temperature,( 35 ± 0. 5) ℃ of wet-bulb temperature,stable temperature kept for 10 h at( 42 ± 0. 5) ℃ of dry-bulb temperature,( 36 ± 0. 5) ℃ of wet-bulb temperature,stable temperature kept for 16 h at( 54 ±0. 5) ℃ of dry-bulb temperature,( 38 ± 0. 5) ℃ of wet-bulb temperature for lower leaves with proper maturity; when stable temperature kept for 18 h at( 36 ± 0. 5) ℃ of dry-bulb temperature,( 35 ± 0. 5) ℃ of wet-bulb temperature,stable temperature kept for 12 h at( 42 ± 0. 5) ℃ of dry-bulb temperature,( 36 ±0. 5) ℃ of wet-bulb temperature,stable temperature kept for 8 h at( 54 ± 0. 5) ℃ of dry-bulb temperature,( 38 ± 0. 5) ℃ of wet-bulb temperature for middle leaves with maturity; when stable temperature kept for 24 h at( 36 ± 0. 5) ℃ of dry-bulb temperature,( 35 ± 0. 5) ℃ of wet-bulb temperature,stable temperature kept for 18 h at( 42 ± 0. 5) ℃ of dry-bulb temperature,( 36 ± 0. 5) ℃ of wet-bulb tempera-ture,stable temperature kept for 16 h at( 54 ± 0. 5) ℃ of dry-bulb temperature,( 38 ± 0. 5) ℃ of wetbulb temperature for upper leaves with maturity.

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