不同烘烤工艺对红花大金元烟叶质量的影响

为研究红花大金元品种在东南多雨生态烟区的烘烤特性,利用智能烘烤箱开展了变黄期不同变黄温度和变黄程度比较试验。结果表明:红大烟叶变黄期叶尖和叶缘失水较快难变黄,变黄后期和定色期较难排水定色,单位面积产量和均价相对较低,但烤后烟叶颜色桔黄、色度较浓、油分较足、闻香突出。红大各部位烟叶以变黄期变黄温度和变黄程度较高、鲜干比较小,外观质量更好,化学成分以及协调性较好,经济性状整体较高。在江西省生态条件下烘烤红大烟叶变黄期采用较高的变黄温度(下部叶40℃、中部叶39℃,上部叶38℃)和较高的变黄程度(全烤烟叶90%以上青筋黄片后转火升温)烟叶的整体质量更好。

Effects of different baking processes on tobacco quality of Hongda

To study the baking properties of Hongda varieties in southeast rainy ecological area, an experiment was carried out to research the different turn-yellow temperatures and turn-yellow degree during the yellowing period through the use of smart ovens. The results showed that Hongda leaf tips and leaf margins had rapid dehydration and were hard to turn yellow in the yellowing period, difficult to drain in the later yellowing stage and color-fixing stage, the yield per unit area and average price were relatively low, but the tobacco leavescolor was orange, chroma was concentrated, oil was enough and smell was prominent after baking. Hongda various parts of leaves with the treatment had higher turn-yellow temperatures and turn-yellow degree during the yellowing period, its fresh- dry ratio was relatively small, appearance quality was better, chemical composition as well as coordination was better, overall economic traits were higher. The quality of Hongda tobacco leaves was better in the use of higher temperatures (lower leaves 40, middle leaves 39, upper leaves 38) and a higher degree of yellowing (turn the fire when 90% of full -cured tobacco leaves after yellow tablets and blue veins) during the yellowing period under the ecological conditions of Jiangxi province.