| 滚筒干燥工序加工强度对烤烟烟叶感官质量影响研究 |
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| 引用本文： | 乔学义,姚光明,王兵,申玉军,刘晓萍.滚筒干燥工序加工强度对烤烟烟叶感官质量影响研究[J].中国农学通报,2012,28(27):290-295. |
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| 作者姓名： | 乔学义 姚光明 王兵 申玉军 刘晓萍 |
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| 作者单位： | 烟草行业烟草工艺重点实验室,郑州,450001 |
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| 基金项目： | 国家烟草专卖局重大科研开发项目“特色工艺技术应用基础及共性技术研究”（国烟科[2004]615号） |
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| 摘 要： | 为明确滚筒干燥工序加工强度对烤烟烟叶感官质量作用特点，得到滚筒干燥工序加工烤烟烟叶的适宜条件，以国内外主要烟叶产区的烤烟烟叶为试验材料，在滚筒干燥设备性能范围内通过参数组合的方法设置不同的加工强度，采用对比评吸法比较不同加工强度条件下的烤烟烟叶感官质量变化。结果表明，随着滚筒干燥工序加工强度的增大，烤烟烟叶香气风格变化的样品比例逐渐升高；香气质、香气量、杂气、浓度、细腻程度、刺激性、干净程度改善的烟叶样品比例先升高后降低，其中香气质、香气量、杂气、细腻程度、刺激性、干净程度改善的烟叶样品比例在加工强度2（筒壁温度130℃、热风温度90℃、排潮风门开度80%）最高，分别为54%、29%、69%、65%、30%、35%；浓度改善的烟叶样品比例在加工强度3（筒壁温度150℃、热风温度100℃、排潮风门开度60%）最高，达到19%；干燥感改善的烟叶样品比例逐渐降低，最高达到15%；劲头改善的烟叶样品比例均小于3%；香气特性、烟气特性和口感特性各指标变差的烟叶样品比例逐渐升高。在加工强度1~2（筒壁温度115~130℃、热风温度80~90℃、排潮风门开度80%~100%），感官质量保持不变与改善的烟叶样品比例显著大于感官质量变差的烟叶样品比例，滚筒干燥工序在加工强度1~2设置有利于保持和改善烤烟烟叶感官质量。
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| 关 键 词： | 光合生理 光合生理 |
| 收稿时间： | 2012/3/19 0:00:00 |
| 修稿时间： | 2012/4/20 0:00:00 |
Effect of Drum Drying Processing Intensity on the Sensor Quality of Flue-cured Tobacco Leaf |
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| Qiao Xueyi
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Yao Guangming
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Wang Bing
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Shen Yujun
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Liu Xiaoping.Effect of Drum Drying Processing Intensity on the Sensor Quality of Flue-cured Tobacco Leaf[J].Chinese Agricultural Science Bulletin,2012,28(27):290-295. |
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| Authors: | Qiao Xueyi Yao Guangming Wang Bing Shen Yujun Liu Xiaoping |
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| Institution: | (Key Laboratory of Tobacco Processing Technology, China National Tobacco Corporation, Zhengzhou 450001) |
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| Abstract: | In order to study effect of drum drying processing intensity on the sensor quality of flue-cured tobacco leaf, and find the suitable conditions for processing flue-cured tobacco leaf, the flue-cured tobacco leaf from major domestic and foreign production areas were treated by drum drying process with different processing intensity which was set in the range of the equipment performance by applying parameters combination, and the sensor quality of tobacco leaf was evaluated and compared. The results showed that, with the drum drying process intensity increased, the proportion of flue-cured tobacco sample which aromatic style changed increased gradually; the proportion of flue-cured tobacco sample which aroma quality, volume of aroma, offensive taste, smoke concentration, smoke smooth, irritation, cleanness improved first increased gradually and then decreased gradually, the proportion of flue-cured tobacco sample which aroma quality, volume of aroma, offensive taste, smoke smooth, irritation improved was the highest in the second processing intensity （cylinder wall temperature 130℃, hot air temperature 90℃, hot air valve opening degree 80%） and was 54%, 29%, 69%, 65%, 30% and 35%, and the proportion of flue-cured tobacco sample which smoke concentration improved was highest in the third processing intensity （cylinder wall temperature 150℃, hot air temperature 100℃, hot air valve opening degree 60%） and was 19%; the proportion of flue-cured tobacco leaf which dryness improved increased gradually, and the highest proportion was 15%; the proportion of flue-cured tobacco leaf which physiological strength improved was lower than 3%; the proportion of flue-cured tobacco leaf which aroma characteristics, smoke characteristics, taste characteristics deteriorated increased gradually. In the range of first-second processing intensity （cylinder wall temperature 115-130℃, hot air temperature 80-90℃, hot air valve opening degree 80%-100%）, the proportion of flue-cured tobacco leaf which sensor quality improved and remained was significantly higher than that which sensor quality deteriorated, the drum drying process in the first-second processing intensity setting was beneficial to maintain and improve the sensor quality of flue-cured tobacco leaf. |
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| Keywords: | drum drying flue-cured tobacco aromatic style aroma characteristics smoke characteristics taste characteristics |
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