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不同烘烤工艺对烟叶评吸质量及致香物质的影响
引用本文:崔国民,黄,维,赵高坤等.不同烘烤工艺对烟叶评吸质量及致香物质的影响[J].安徽农业科学,2013(24):10125-10128.
作者姓名:崔国民      赵高坤等
作者单位:[1]云南省烟草农业科学研究院,云南昆明650021 [2]云南农业大学,云南昆明650201
基金项目:中国烟草总公司科技项目“清香型特色优质烟叶开发”(110201101003);课题“提升清香型烟叶质量调制工艺及工业加工调控技术研究”(Ts-03-20110025);中国烟草总公司云南省公司科技项目“云南黄金走廊生态特色烟叶开发”(2011yn03).
摘    要:目的]为确定烤烟烘烤各阶段最优的温湿度及各个温度所维持的时间,优化云南烟区密集烘烤工艺,提高烘烤质量.方法]以云烟87为材料,在整个烘烤阶段设置3种烘烤工艺处理,分析烘烤工艺对烟叶评吸质量和致香成分含量的影响.结果]试验表明,多阶梯中温中湿烘烤工艺(干球温度36℃/湿球温度35℃,维持8h;干球温度38℃/湿球温度36℃,维持12 h;干球温度40℃/湿球温度38℃,维持10~12 h;干球温度42℃/湿球温度38℃,维持18~24 h;干球温度37℃/湿球温度38℃,维持18 ~24 h;干球温度50℃/湿球温度39℃,维持6h;干球温度54℃/湿球温度40℃,维持8h;干球温度60℃/湿球温度42℃,维持10~12 h;干球温度65℃/湿球温度42℃,维持10 ~ 12 h)烤后烟叶感官评吸整体得分高,分析的48种致香物质中有28种含量高,其余20种致香物质受烘烤工艺影响不明显.结论]综合分析认为,利用多阶梯中温中湿烘烤工艺对烟叶进行烘烤,烤后烟叶评吸质量和致香成分含量高,值得推广应用.

关 键 词:烤烟  烘烤工艺  评吸质量  致香物质

Effect of Different Flue-curing Techniques on Smoking Quality and Aroma Substances of Flue-cured Tobacco Leaves
Institution:CUI Guo-min et al (Yunnan Institute of Tobacco Science, Yuxi, Yunnan 653100)
Abstract: Objective ] In order to confirm the optimal dry bulb temperature, wet bulb temperature and time of duration in every tage', and further to optimize the bulk curing process and improve the quality of flue-cured tobacco. Method ] Three different curing technologies in whole cured process were set to study their effect on smoking quality and aroma substances of flue-cured tobacco Yunyan 87. Result] The re- sult showed that total score of smoking quality was increased and quantity of 28 of 48 kinds aroma was improved by using middle dry bulb tem- rature and middle wet bulb temperature of multi-steps curing technology ( dry bulb temperature 36 23/wet bulb temperature 35 23 stable 8h, dry bulb temperature 38 23/wet bulb temperature 36 23 stable 12 h,dry bulb temperature 40 23/wet bulb temperature 38 23 stabe 10 - 12 h, dry bulb temperature 42 23/wet bulb temperature 38 23 stable 18 - 24 h, dry bulb temperature 47 23/wet bulb temperature 38 23 stabe 18 - 24 h, dry bulb temperature 50 ~C/wet bulb temperature 39 ℃ stabe 6 h, dry bulb temperature 54 23/wet bulb temperature 40 23 stabe 8 h, dry bulb temperature 60 23 / wet bulb temperature 42 23 stabe 10 - 12 h, dry bulb temperature 65 23/wet bulb temperature 42℃ stabe 10 - 12 h). Different curing technologies have little effect on other 20 kinds of aroma. Conclusion] Above all, smoking quality aroma substance were im- proved by using middle dry bulb temperature and middle wet bulb temperature of multi-steps curing technology, which was worth to spread in bulk curing.
Keywords:Flue-cured tobacco  Curing technology  Smoking quality  Aroma substances
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