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中国农学通报 ›› 2014, Vol. 30 ›› Issue (12): 312-315.doi: 10.11924/j.issn.1000-6850.2013-2045

所属专题: 烟草种植与生产

• 食品 营养 检测 安全 • 上一篇    下一篇

烤烟提质增香烘烤工艺与三段式烘烤工艺对比研究

赵高坤 张晓海 崔国民 黄维   

  • 收稿日期:2013-07-29 修回日期:2013-08-23 出版日期:2014-04-25 发布日期:2014-04-25
  • 基金资助:
    云南省烟草公司科技项目 “清香型特色优质烟叶开发” (Ts-03-20110025); 中国烟叶公司技改项目 “烤烟烘烤节能减排技术研究”。

Comparative Study on the Improving Quality, Enhancing Fragrant Baking Technology and the Three-step Technology

  • Received:2013-07-29 Revised:2013-08-23 Online:2014-04-25 Published:2014-04-25

摘要: 随着密集烤房的大面推广应用,三段式烘烤工艺的弊端逐渐显现出来,烤烟提质增香烟叶烘烤工艺随之诞生。为比较提质增香烘烤工艺与三段式烘烤工艺烘烤质量差异,开展对比烘烤试验研究。研究结果表明,提质增香烟叶烘烤工艺烘烤成本降低0.09元/kg,淀粉和糖含量分别降低2.69%和6.55%,中上等烟比例提高5.99%,均价提高0.42元/kg。由此可见,提质增香烟叶烘烤工艺能降低烘烤成本、淀粉和糖含量,提高中上等烟比例和均价,对评吸结果体现出香气质较纯、香气量较足等优点。

关键词: 摄食, 摄食

Abstract: Improving quality and enhancing fragrant baking technology is a new curing technology, more came out gradually, was needed and three-step technology was reflected of defects, because of flue-curing barn was popularization and application. In order to compare the curing results between the improving quality and enhancing fragrant baking technology and the three-step technology. The results showed that, with the improving quality and enhancing fragrant baking technology, leaf curing cost reduced by 0.09 yuan/kg, contents of starch and sugar were decreased by 2.69%, 6.55%, increased the proportion of the high quality 5.99%, the average price increased by 0.42 yuan/kg, Thus, it can reduce costs, composition of starch and sugar content, increase the proportion of high quality and price, leaf aroma was more clean and aroma quantity was more in smoking.