不同调制工艺对原烟质量性状的影响(英文)

目的]比较三段式调制工艺、提质增香调制工艺、津巴布韦调制工艺3种调制工艺对烟叶调制质量的影响,筛选适宜的烘烤工艺,在生产上示范应用。方法]采用KRK26品种下部、中部、上部烟叶,进行调制试验,分析原烟质量性状。结果]采用提质增香调制工艺,上等烟、中上等烟比例比津巴布韦调制工艺提高了4.68%、1.97%,均价提高了1.15元/kg,比三段式调制工艺处理分别提高了10.33%、9.07%、3.12元/kg。提质增香调制工艺能有效改善烟叶香气质、增加香气量,烟叶香吃味和协调性均较好。结论]烤烟提质增香调制工艺可供烟叶生产借鉴使用。

Effects of Different Curing Techniques on Material and Aroma of Flue-cured Tobacco

Objective] The aim was to compare the effects of three-phase technique, quality and aromatic-flavor improvement technique and Zimbabwe technique on to-bacco quality to select a suitable technique in tobacco production. Method] Tobacco leaves in down, middle and upper parts of a tobacco variety KRK26 were col ected to analyze raw tobacco quality characters. Result] With quality and aromatic-flavor improvement technique, the proportions of high-quality and middle/high quality tobac-cos improved by 4.68% and 1.97% and average price enhanced by 1.15 yuan/kg, increasing by 10.33%, 9.07% and 3.12 yuan/kg, compared with three-phase tech-nique. It is proved that the technique would better improve tobacco fragrance and quality and coordinate tobacco fragrance, taste and throat-irritation. Conclusion] Quality and aromatic-flavor improvement technique provides references for tobacco production.