| 种主流烘烤工艺对原烟质量的影响 |
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| 引用本文： | 崔国民,汪伯军,罗以贵,许安定,陈益银,杨超.种主流烘烤工艺对原烟质量的影响[J].农业科学与技术,2014(5):831-834,857. |
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| 作者姓名： | 崔国民 汪伯军 罗以贵 许安定 陈益银 杨超 |
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| 作者单位： | [1]云南省烟草农业科学研究院,云南昆明650021 [2]重庆烟草科学研究所,重庆北碚区400715 [3]云南农业大学,云南昆明650201 |
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| 基金项目： | 中国烟草总公司科技面上项目“针对K326品种的提质增香烘烤工艺技术研究与示范推广”（中烟办[2012]122号）;中国烟草总公司重庆市公司科技项目“重庆市烤烟提质增香烘烤工艺技术应用研究”（NY2011060-1070010） |
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| 摘 要： | 目的]比较中国提质增香烟叶烘烤工艺、中国三段式烟叶烘烤工艺、津巴布韦烟叶烘烤工艺，3种主流烘烤工艺对原烟质量的影响，筛选出适宜的烘烤工艺供烤烟生产使用。方法]采用K326品种烟叶，进行3种工艺的中部烟叶烘烤试验，分析原烟的关键化学成分、等级质量、评吸质量。结果]中国提质增香烟叶烘烤工艺比津巴布韦烟叶烘烤工艺、中国三段式烟叶烘烤工艺优越，可降低原烟淀粉含量、中上等烟比例提高1.8%-7.95%、均价增加1.64-3.21元/kg，评吸得分高1.5-4.4分。中国提质增香烟叶烘烤工艺能有效改善烟叶香气质，提高烟叶香气量，改善烟叶香吃味和协调性。结论]该研究为提高烟叶可用性提供了一定的参考依据。
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| 关 键 词： | 烟叶 烘烤工艺 原烟 质量 |
Effects of Three Major Tobacco Curing Techniques on Raw Tobaccos |
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| Guomin CUI,Bojun WANG,Yigui LUO,Anding XU,Yiyin CHEN,Chao YANG.Effects of Three Major Tobacco Curing Techniques on Raw Tobaccos[J].Agricultural Science ＆ Technology,2014(5):831-834,857. |
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| Authors: | Guomin CUI Bojun WANG Yigui LUO Anding XU Yiyin CHEN Chao YANG |
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| Institution: | 1. Tobacco Research Institute of Yunnan Academy of Agriculture, Kunming 650021, China; 2. Chongqing Tobacco Science Research Institute, Beibei 400715, China; 3. Yunnan Agricultural University, Kunming 650201, China) |
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| Abstract: | Objective] The aim was to compare effects of three curing techniques （Chinese tobacco curing-method for improving tobacco quality and fragrance, Chi-nese （three-phase） tobacco curing technique, and Zimbabwe tobacco curing tech-nique） on quality of tobacco and to select optimal curing method. Method] In Peng-shui county in Chongqing, tobacco variety K326 was chosen as test materials to conduct tobacco curing tests as per three techniques to analyze key components of raw tobacco, grade quality and evaluation quality. Result] The content of starch in tobacco was reduced by Chinese tobacco curing-method for improving tobacco quality and fragrance, and the ratio of middle and high quality grade tobaccos improved by 1.8%-7.95%; average price increased by 1.64-3.21 yuan/kg; evaluation grade grew by 1.5-4.4. The technique is proved in enhancing tobacco fragrance quality and quantity as wel as improving and adjusting fragrance, taste and flavor. Conclusion] Chinese （three-phase） tobacco curing technique improves tobacco quality and provides references for production demonstration areas of tobacco curing. |
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| Keywords: | Tobacco leaves Curing techniques Raw tobacco Quality |
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