| 浅谈“三段六步式”烘烤工艺效果评价 |
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| 引用本文： | 汪伯军,李昆.浅谈“三段六步式”烘烤工艺效果评价[J].江西农业学报,2013,25(2). |
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| 作者姓名： | 汪伯军 李昆 |
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| 作者单位： | 1. 重庆烟草科学研究所,重庆,400716
2. 河南农业大学,河南郑州,450002 |
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| 基金项目： | 重庆市烟草专卖局资助项目 |
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| 摘 要： | 比较了三段六步式和三段式烘烤工艺烘烤烟叶的经济指标、外观质量、化学成分、评吸品质的差异,结果表明:无论是外观质量,还是烤后烟叶的经济价值,三段六步式均优于传统的三段式烘烤工艺,因而更加适用于重庆烟区特色烟叶的烘烤。
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| 关 键 词： | 烤烟 三段六步式 烘烤工艺 评价 |
Effect Evaluation of "Three Phases and Six Steps" Baking Process |
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| WANG Bo-jun
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LI Kun.Effect Evaluation of "Three Phases and Six Steps" Baking Process[J].Acta Agriculturae Jiangxi,2013,25(2). |
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| Authors: | WANG Bo-jun LI Kun |
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| Abstract: | The author compared the economic indicators,appearance quality,chemical compositions,smoking quality of flue-cured tobacco leaf between "three phases and six steps" baking process and "three phases" baking process.The results indicated that: as compared with "three phases" baking process,"three phases and six steps" baking process could obtain good appearance quality and high economic value of flue-cured tobacco leaf.Thus,this baking process was more suitable for the tobacco leaf baking in Chongqing tobacco-growing area. |
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| Keywords: | Flue-cured tobacco Three phases and six steps Baking process Evaluation |
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