不同干筋温度对翠碧1号烟叶烘烤质量的影响
Effects of Different Stem Drying Temperature on Baking Quality of Tobacco Leaf Cuibi 1
靖军领 1黄本荣 1林伟杰 1王新旺 2张炳辉 2张瀛3
作者信息
- 1. 福建省三明市烟草公司沙县分公司,福建三明365500
- 2. 福建省烟草农业科学研究所,福建福州350001
- 3. 福建省烟草农业科学研究所三明分所,福建三明365001
- 折叠
摘要
[目的]研究不同干筋温度对烟叶烤后质量的影响,为确定不同部位烟叶最佳干筋温度提供理论依据.[方法]以翠碧1号品种为材料,通过设置4个不同干筋温度处理,研究不同处理对下、中、上部位烟叶外观及内在品质的影响.[结果]干筋阶段最高干球温温度对烤后烟叶的外观质量和内在品质有较大影响,中下部烟叶干筋期最高温度64℃,上部叶68℃,烤后烟叶颜色光泽鲜亮,物理特性好,烟叶的外观等级质量较好,化学成分协调性和感官评吸质量改善效果较为突出.[结论]适当降低烟叶干筋期最高温度对提高烤后烟叶工业可用性较为有利.
Abstract
[Objective] To study the effect of different stem drying temperature on baking quality of tobacco leaf,and to provide theoretical basis for determining the optimum temperature of different parts of tobacco leaf.[Method] With Cuibi 1 as the material,the effects of different treatments on the appearance and intrinsic quality of the lower,middle and upper tobacco were studied by setting four stem drying temperature.[Result] The maximum dry bulb temperature and humidity had a great influence on the appearance quality and intrinsic quality of the flue-cured tobacco leaves.The highest temperature of the middle and lower tobacco leaves was 64 ℃,the upper leaves were 68 ℃,the color of flue-cured tobacco leaf was bright and physical properties were good,the appearance quality of tobacco leaves was better,the chemical composition coordination and sensory evaluation quality improvement effect was more prominent.[Conclusion] It is more beneficial to improve the industrial availability of tobacco leaves after appropriate reduction of the maximum temperature of dry season.
关键词
烤烟/密集烘烤/干筋期/内在品质Key words
Flue-cured tobacco/Intensive baking/Stem drying period/Inner quality引用本文复制引用
基金项目
中国烟草总公司重点项目(110201202018)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据