| 不同变频风速对南江3号上部烟叶烤后质量的影响 |
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| 引用本文： | 艾复清,许齐,刘洋州,吴烁.不同变频风速对南江3号上部烟叶烤后质量的影响[J].贵州农业科学,2012,40(1):75-78. |
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| 作者姓名： | 艾复清 许齐 刘洋州 吴烁 |
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| 作者单位： | 1. 贵州大学农学院,贵州贵阳,550025
2. 铜仁地区烟草公司,贵州铜仁,554300 |
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| 基金项目： | 铜仁地区烟草公司资助项目 |
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| 摘 要： | 为提高南江3号上部烟叶的烤后质量和香吃味,采用南江3号上部烟叶,在烘烤过程中控制密集烤房循环风机转速,研究了不同变频风速对烤后烟叶的外观、等级和主要化学成分的影响。结果表明:从烘烤开始至52℃时,风机转速1 450r/min;52～60℃时,风机转速960r/min;60℃至烘烤结束,风机转速720r/min,均能够提高烤后烟叶的等级质量和烟叶外观质量,提高烟叶化学成分的协调性,改善烟叶的香吃味。
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| 关 键 词： | 密集烤房 烤烟 变频风速 烤后质量 |
Effect of Fan Speed on Quality of Flue-cured Upper Tobacco Leaves of Nanjiang 3 |
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| AI Fu-qing
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XU Qi
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LIU Yang-zhou
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WU Shuo.Effect of Fan Speed on Quality of Flue-cured Upper Tobacco Leaves of Nanjiang 3[J].Guizhou Agricultural Sciences,2012,40(1):75-78. |
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| Authors: | AI Fu-qing XU Qi LIU Yang-zhou WU Shuo |
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| Institution: | 1(1.Agricultural College,Guizhou University,Guiyang,Guizhou 550025;2.Tongren Tobacco Company,Tongren,Guizhou 554300,China) |
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| Abstract: | Effect of different circulating fan speed on sensory quality,grade and chemical component of flue-cured tobacco leaves was studied to enhance the quality and flavor of flue-cured upper tobacco leaves of Nanjiang 3 by controlling the circulating fan speed during baking process.The results showed that baking until 52℃ by 1 450 r/min,960 r/min during 52~60℃,720 r/min after 60℃ till the end of bake could all improve the quality grades,sensory quality,chemical components harmony and flavor of tobacco leaves. |
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| Keywords: | bulk curing barn flue-cured tobacco variable fan quality after cured |
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