欢迎访问《中国农学通报》，
中国农学通报

中国农学通报 ›› 2012, Vol. 28 ›› Issue (30): 259-262.doi: 10.11924/j.issn.1000-6850.2012-0708

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

不同调制工艺对烟叶主要质量性状的影响

杨子娟 崔国民 黄维 赵高坤   

  • 收稿日期:2012-03-05 修回日期:2012-05-16 出版日期:2012-10-25 发布日期:2012-10-25
  • 基金资助:

    云南省烟草农业科学研究院

Effect on Qualitative Traits of Tobacco by Diverse Curing Techniques

  • Received:2012-03-05 Revised:2012-05-16 Online:2012-10-25 Published:2012-10-25

PDF (PC)

636

摘要：

为了提高原烟调制后的品质，增加其工业可用性，采用不同调制工艺，研究了调制工艺对烟叶外观质量、主要化学成分、香吃味等影响。研究结果表明，提质增香调制工艺可显著增加原烟上等烟比例及均价、降低淀粉含量、增加烟叶香气质和香气量。提质增香调制工艺有利于提高烟叶的香吃味并改善烟叶的内在品质。

关键词: 发展方向, 发展方向

Abstract:

In order to improve the quality and increase industrial availability of flue-cured tobacco, the trial studied the effect of different curing techniques on tobacco exterior quality, main chemical composition, aroma and smoking quality. The results indicated that it significantly increased the proportion of superior tobacco and average cost, reduced the content of starch, and improved the quality and aroma of flue-cured tobacco by the improving quality and enhancing fragrant baking technology, which would help to improve the aroma and inner quality of flue-cured tobacco.

中图分类号: