不同烘烤方式对返青烟质量影响.docVIP

不同烘烤方式对返青烟质量影响 　　摘 要：为探究优化烘烤工艺对上部返青烟的烘烤效果，减轻湖南省返青烟在烘烤中的损失，分别使用优化烘烤工艺和常规烘烤对K326品种上部返青烟进行烘烤，比较烘烤过程中2个处理烟叶失水规律，烤后烟常规化学成分、外观质量以及经济性状。结果表明，采用高温高湿并结合大排湿的优化烘烤工艺可使返青烟在烘烤过程中叶片及叶脉失水协调，提升烤后烟上等烟比例，减少下等烟和烤坏烟比例。研究结果可为提高返青烟烘烤后的经济价值以及返青烟的优化烘烤技术提供理论依据 关键词：烘烤方式；返青烟；优化；烤后烟 中图分类号：S572 文献标识码：A DOI 编码：10.3969/j.issn.1006-6500.2017.03.010 Effects of Different Baking Method on Quality of Re-greening Leaves DIAN Ruili1， LI Zheng2， TAN Fangli3， WU Wenxin3， LI Hongguang3， FANG Ming3 （1. The School of Worker Further in China National Tobacco Corporation， Zhengzhou， Henan 450008， China； 2. College of Tobacco，Henan Agricultural University， Zhengzhou， Henan 450002， China； 3. Chenzhou Company of Hunan Tobacco Company， Chenzhou， Hunan 423000， China） Abstract：To research the optimized baking process on the upper green smoke baking effect， reduce the loss of green leaves’ baking in Hunan province， the paper used optimization of curing technology and conventional baking to bale the upper green tobacco varieties K326， compared the law of tobacco leaves’ water loss in two treatments and compared the conventional chemical components， appearance quality and economic quality of cured-leaf. The result showed that optimized baking process with high temperature， high humidity and long baking wet can makes leaf veins and leaf blades’ water loss coordination. It also could increase the proportion of high quality tobacco after baking and reduce the ratio of low smoke and roasted bad tobacco. The research could improve the economic value of green leaves after baking， provide indirect theoretical basis for optimized baking technology of green leaves. Key words：baking method； re-greening leaves； optimization； tobacco after baking ??草是一种以叶片为收获对象且对品质要求非常高的特殊经济作物[1]，烤烟K326品种的农业产值效益较好且原烟品质优良、工业可用性强，一直是我国烤烟生产的主栽品种和卷烟企业的主选原料[2]。由于烤烟上部叶的产量较高，因此，上部叶烘烤优劣直接关系到当季烟农种植收益[3]。近年来，南方烟区在烤烟生长季节自然灾害频发，干旱和降雨分布不均等生态因素以及田间管理措施不当等其他因素严重影响了烟叶正常的生长发育，导致部分烟叶在成熟采收季节出现明显转青发嫩，原有成熟特征消失[4]，难以成熟落黄，形成返青烟，这些烟叶和雨淋烟不同，不仅仅使烟叶含水量