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中国农学通报

中国农学通报 ›› 2013, Vol. 29 ›› Issue (9): 213-216.doi: 10.11924/j.issn.1000-6850.2012-3214

所属专题： 烟草种植与生产

• 食品 营养 检测 安全 • 上一篇    

重庆烟区 K326上部烟叶烘烤工艺研究

伍优 罗以贵 崔国民 刘彦中 方保   

  • 收稿日期:2012-09-21 修回日期:2012-10-24 出版日期:2013-03-25 发布日期:2013-03-25
  • 基金资助:
    重庆市烟草专卖局科技项目“重庆市烤烟提质增香烘烤工艺示范”(NY20010601070010)子课题“K326品种烘烤特性、关键调制参数及调控策略研究”。

The Study on Curing Technique at Upper Leaves of Flue-cured Tobacco Variety K326 in Chongqing

  • Received:2012-09-21 Revised:2012-10-24 Online:2013-03-25 Published:2013-03-25

PDF (PC)

519

摘要： 为了提高K326上部叶烤后烟质量及内部化学成分协调性，试验通过利用K326同一成熟度的上部叶，设定内动力排湿烘烤工艺、外动力排湿烘烤工艺、三段式烘烤工艺3个处理进行研究。结果表明：内动力排湿烘烤工艺表现最好，最利于重庆烟区K326上部烟叶的烘烤，烤后烟叶的总糖、还原糖含量最为接近适宜值，烟碱含量稍高，且总氮含量、糖碱比值处于适宜范围内，淀粉含量最低；其烤后烟在经济上表现佳，中上等烟比例达68.5%，均价达13元/kg。

关键词: 综述, 综述

Abstract: In order to improve the quality of the upper leaves of flue-cured tobacco and the coordination of the internal chemical composition, the same maturity upper leaves of flue-cured tobacco were cured respectively by three curing technique. The three curing technique were the internal dynamic damper curing technique, the external dynamic damper curing technique and the three-stage curing process. The results indicated that, it was beneficial to improve the value by the internal dynamic damper curing technique with K326 in Chongqing, which made the content of total sugars and reducing sugars be the most closed to the suitable ranges, slightly increased the content of nicotine, reduced the starch content, and kept total nitrogen content sugar alkali ratio in appropriate range. The proportion of middle and superior tobacco leaves was 68.5%, average price was 13 yuan per kilogram.