烘烤条件对烤烟不同组织水分变化影响.docVIP

烘烤条件对烤烟不同组织水分变化影响 　　摘 要：为了研究不同烘烤工艺对烟叶烘烤过程中水分变化的影响，采用不同的烘烤工艺对巫山烟区的中上部烟叶进行烘烤，对烘烤过程中叶片水分、主脉水分、整烟片叶的水分，以及常规化学成分进行测定，并对烟叶的烘烤效果进行统计。结果表明，烘烤过程中烟叶的水分变化可以分为3个阶段，第1阶段主要是叶片水分的保持，第2阶段主要是叶片水分的散失，第2阶段主要是主脉水分的散失。优化烘烤工艺不仅能够延长烟叶叶片水分散失，加速主脉散失，还能够显著提高烟叶烘烤质量，降低烤坏烟比，能够降低含氮化合物的含量，提高糖含量。研究认为，优化烘烤工艺能够在一定程度上促进烟叶叶片与主脉失水的协调性，能够提高烟叶质量 关键词：烘烤工艺；水分； 效果；化学成分 中图分类号：S572 文献标识码：A DOI 编码：10.3969/j.issn.1006-6500.2017.05.018 Abstract： In order to study the effect of different curing techniques on variable moisture during curing process of tobacco， the different tobacco baking process were applied to the upper part of Wushan tobacco， the water content of the leaf and the main vein， and the conventional chemical composition， and the baking effect on tobacco were determined by statistics. The results showed that the change of water content during curing process could be divided into 3 stages， the first stage was mainly to maintain leaf water， the second stage was the loss of leaf water， and the third stage was the loss of the main vein of water. Optimizing the curing process could prolong the time of tobacco leaf water losing， and accelerate the main vein and loss. Optimization of curing technology could significouldtly improve the quality of tobacco leaf， and reduced roast bad smoke ratio. Optimization of curing process could reduce the content of nitrogen， increasing sugar content. The optimization of baking technology could promote the coordination of tobacco leaf and main vein water loss to a certain extent and improve the quality of tobacco leaves. Key words： curing process； moisture； effect； chemical composition ??叶烘烤的实质是烟叶脱水干燥的物理过程、色素的降解及生化变化过程的协调统一。在人为温湿度控制条件下，使色素降解与水分动态平衡的关系能够相辅相成，向有利于烟叶品质形成的方向发展，是烟叶调制的关键技术，更是烘烤的核心[1]。烘烤各阶段失水速率的快慢不仅影响烟叶的烘烤效果，同时对烤后烟的品质也有很大影响[2-4]。宫长荣等[5]研究提出，合理调控烘烤期间的失水速度和不同温度段的失水量，是增进和改善烟叶内在品质的技术核心和关键。王能如等[6]、陈少鹏等[7]研究表明，在烟叶变黄期或者定色前期，失水速率迟缓，烤后烟叶香气量不足，辛辣味和刺激性较强。滕永忠等[8]研究表明，带茎烘烤的烤烟上部叶在烘烤过程中茎杆中的水分一部分由于高温而散失，有一部分水分从茎秆到叶脉，再到叶基部、叶中部、叶尖部。有研究表明，烟叶烘烤过程中的水分动态呈现前期失水少，失水速度慢；中期