| 不同密集烘烤工艺对浓香型烤烟品质的影响 |
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| 引用本文： | 孟智勇,杨应明,高相彬,胡战军,马浩波,陈初,朱银峰,曹晓涛,李海江.不同密集烘烤工艺对浓香型烤烟品质的影响[J].河南农业科学,2017,46(2). |
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| 作者姓名： | 孟智勇 杨应明 高相彬 胡战军 马浩波 陈初 朱银峰 曹晓涛 李海江 |
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| 作者单位： | 1. 河南省农业科学院 烟草研究所,河南 许昌461000;河南省烟草公司 烟草研究所,河南 许昌461000;2. 红云红河烟草(集团)有限责任公司,云南 昆明,650202;3. 许昌市烟草公司襄城县分公司,河南 襄城,461700;4. 河南省烟草公司平顶山市公司,河南 平顶山,467002 |
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| 基金项目： | 中国烟叶总公司技改项目，河南省烟草公司科技项目 |
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| 摘 要： | 以中烟100为对照,研究4种不同密集烘烤工艺对豫烟7、9、10号烤后烟叶质量的影响。结果表明,不同烤烟品种间烤后烟叶外观、内在质量差异明显。与中烟100相比,豫烟7号表现为不易烘烤且处理间差异较大,淀粉含量适宜(平均降低1.21个百分点,平均为5.79%),K_2O含量提高(平均为1.71%),总体以工艺2处理表现最好,烤后烟叶经济性状较好,外观质量总体评价较高,淀粉含量适宜(5.93%),总糖、还原糖含量较高,K_2O含量最高(1.96%),钾氯比高(2.33),化学成分协调性相对较佳,感官质量综合得分最高,尤其是香气质好、香气量足,浓香型特征明显;豫烟9号表现为较易烘烤,整体烘烤质量明显好于中烟100,均价提高2.27元/kg,淀粉含量平均降低1.46个百分点,感官评吸香气质较好、香气量较足,无明显缺点,工业评价较好,具有浓香型特征,总体以工艺1处理表现最好,烤后烟叶经济性状最好,均价达到19.92元/kg,总糖含量较高、淀粉含量适宜(5.83%)、化学成分协调性较好,香气质较好、刺激性较小、余味舒适,感官质量综合评价较高;豫烟10号表现为较易烘烤,整体烘烤质量均好于中烟100,稍差于豫烟9号,总体以工艺1处理表现最佳,烤后烟叶经济性状最高,均价达到19.50元/kg,外观质量评价最高,总糖含量较高、化学成分协调,香气质较好、杂气少、刺激性小,感官质量综合评价较高。综合分析,豫烟7、9、10号配合适宜烘烤工艺均可烤出浓香型特征突出的烟叶,符合特色烟发展需求,值得在浓香型产区推广应用。
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| 关 键 词： | 烤烟 浓香型 烘烤工艺 品质 |
Effect of Different Intensive Baking Process on Quality of Flavored Type Flue-cured Tobacco |
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| Abstract: | The effect of 4 different intensive baking techniques on the quality of Yuyan No. 7,Yuyan No. 9 and Yuyan No. 10 was studied with Zhongyan 100 as the control. The results showed that the appearance and internal quality of flue-cured tobacco leaves were significantly different among different flue-cured tobacco varieties. Compared with Zhongyan 100, Yuyan No. 7 was not easy to bake, and had greater difference among the treatments,the content of starch was suitable(decreased by 1. 21 percentage points, with an average of 5. 79%),K2O content increased(an average of 1. 71%),the overall performance of process 2 treatment was the best,the economic characters of tobacco leaf were better,appearance quality was higher,starch content was appropriate(5. 93%),total sugar and reduced sugar contents were higher, the content of K2O was the highest(1. 96%),the ratio of potassium to chlorine was high(2. 33), chemical composition coordination was better, comprehensive score of smoking quality was the highest, especially aroma quality was good,aroma quantity was enough,and the characteristics of characteristics of mellow type was obvious;Yuyan No. 9 was easy to bake,the whole bake quality was better than Zhongyan 100,the average price increased by 2. 27 RMB/kg,the starch content was reduced by 1. 46 percentage points,aroma quality was better,aroma quantity was enough,no obvious disadvantages was found,mellow type characteristics was better,industrial evaluation was good,the process 1 treatment was the best,which had the best economic characters of tobacco after baking with the average price of 19. 92 RMB/kg,had the higher total sugar and optimum starch content(5. 83%),better coordination of chemical composition, better aroma quality, light stimulating evaluation, comfortable aftertaste, higher sensory quality;Yuyan No. 10 was easy to bake,the overall quality were better than Zhongyan 100,slightly worse than Yuyan No. 9,process 1 had the best performance,which had the highest economic traits with the average price of 19. 5 RMB/kg, the highest appearance quality, higher content of total sugar, coordination of chemical composition,better aroma quality, less aftertaste, litter irritancy, higher sensory quality. Comprehensive analysis,the tobacco with flavored type prominent characteristic could be baked with the appropriate baking process for Yuyan No. 7,Yuyan No. 9,Yuyan No. 10,which was in line with the characteristics of tobacco development needs,and worth popularizing and applying in highly flavored type area. |
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| Keywords: | flue-cured tobacco flavored type baking process quality |
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