摘要
为提高烟叶烘烤质量,优化烟叶密集烘烤工艺技术,研究了密集烘烤过程中不同定色湿球温度对烤后烟叶品质的影响,结果表明:采用较高定色湿球温度(干球温度升至48℃前将湿球温度升高到39℃并保持稳定;超过48℃,湿球温度稳定在40℃)烤后烟叶经济效益较好,每千克烤后烟叶均价提高0.18～0.42元,耗煤量减少0.01～0.07kg;油分、身份、结构、色度等外观质量改善,嗅香较好;内在化学成分表现为多数样品总糖、还原糖含量增加,分别平均增加14.79%和11.99%,总氮、蛋白质、烟碱、淀粉含量减少,糖碱比(多在7.00～10.44)、氮碱比(多在0.60～0.98)更趋于协调;单料烟评吸质量高半个到一个档次,香气量、杂气、刺激性和余味等指标较优。较高定色湿球温度处理提高了中、上部烟叶的挥发性香气物质总量和新植二烯、类胡萝卜素降解产物、芳香族氨基酸类降解产物、西柏烷类香气物质含量,以及中部烟叶的棕色化产物含量;下部烟叶以较低定色湿球温度(干球温度升至48℃前将湿球温度升高到38℃并保持稳定;超过48℃,湿球温度稳定在39℃)烤后两糖含量相对较低,化学成分比较协调,挥发性香气物质总量、新植二烯、类胡萝卜素降解产物、芳香族氨基酸类降解产物、棕色化产物含量得到提高。综合分析认为,下部烟叶采用较低定色湿球温度烤后烟叶化学成分比较协调,香气物质含量高;中上部烟叶采用较高定色湿球温度烤后烟叶经济效益较好,外观质量好,化学成分协调,评吸档次高,香气物质含量高。
To improve the quality of tobacco flue-curing and to optimize the curing technology in bulk curing,we researched the effect of wet bulb temperature in process of color setting on baked tobacco quality.The results showed that higher wet bulb temperature（gradually climbed to and sustained 39 ℃ prior to dry bulb temperature rising to 48 ℃;exceeded 48 ℃,with the wet bulb temperature stable at 40 ℃） enhanced economic benefits,for example,the price of tobacco increased by 0.18-0.42 yuan,and coal consumption decreased by 0.01-0.07 kg;appearance qualities such as oil content,thickness,figure,structure and color were modified and fragrance was perfected;chemical components of tobacco leaf were modified： the contents of total sugar and reducing sugar had an average increase of 14.79% and 11.99%,but total nitrogen,protein,nicotine and starch were decreased,as well as the ratio of total sugar to nicotine and total nitrogen to nicotine mostly ranged 7.00-10.44 and 0.60-0.98;analytical qualities were improved by half or one grade,especially the indicators of fragrance content,offensive taste,acrimony and aftertaste;content of volatile fragrance,neophytadiene,catabolite of carotenoid,catabolite of aromatic amino acid,and brown compound of middle and upper leaves of tobacco were also raised under the higher wet bulb temperature.Instead,lower wet bulb temperature（dry bulb temperature rose to 48 ℃ prior to the increase of wet bulb temperature to 38 ℃ and stable;exceed 48 ℃,the wet bulb temperature stable at 39 ℃） decreased the content of total sugar and reducing sugar,coordinated the content of chemical component,and raised the content of volatile fragrance content,neophytadiene,catabolite of carotenoid,catabolite of aromatic amino acid,and brown compound.Comprehensive analysis indicated,the lower leaf under a lower wet bulb temperature made the chemical composition of tobacco more coordinated and a high level of aroma substances;in the upper leaves,a higher wet bulb temperature conferred an economic good,a good look,a coordinated chemical composition,an assessment of high-grade smoking,and high levels of aroma substances.
出处
《河南农业科学》
CSCD
北大核心
2012年第1期56-61,共6页
Journal of Henan Agricultural Sciences
基金
河南省烟草专卖局科技项目(HYKJ200608)
关键词
密集烘烤
定色湿球温度
烤烟
烟叶品质
香气物质
curing
wet bulb temperature set color
flue-tobacco
tobacco quality
aroma
