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

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。...

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Published in江西农业学报 Vol. 28; no. 4; pp. 48 - 52
Main Author 杨彦明 柳金德 吴杰 李彪 徐成龙 宫长荣
Format Journal Article
LanguageChinese
Published 大理州烟草公司 洱源县分公司,云南 洱源,671200%大理州烟草公司 祥云县分公司,云南 祥云,672100%河南农业大学 烟草学院,河南 郑州,450002 2016
Subjects
密集烘烤
湿度控制
稳温时间
香气质量
Bulk curing
稳温时间
Aroma quality
密集烘烤
Humidity control
Stabilization time
香气质量
湿度控制
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Summary: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。
Bibliography: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.
36-1124/S
YANG Yan-ming;LIU Jin-de;WU Jie;LI Biao;XU Cheng-long;GONG Chang-rong （ 1. Eryuan Branch of Dali State Tobacco Company, Eryuan 671200, China; 2. Xiangyun Branch of Dali State Tobacco Com- pany, Xiangyun 672100, China; 3. College of Tobacco Science, Henan Agricultural
ISSN:1001-8581