厦门卷烟厂白肋线工艺课件.ppt

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厦门卷烟厂白肋线工艺课件

May, at Xiamen Burley Process Presented by K. H. CHO at Xiamen May, 2008 May, at Xiamen Leaf curing Leaf type Drying method Drying temperature Drying duration Burley Air-cured Ambient, shade 3-12 wks Virginia Flue-cured 90 – 170oF 5-7 days Oriental Sun-cured Sun light 4 wks May, at Xiamen Flue cured leaf Respiration in the primed leaf is arrested by the controlled desiccative dehydration during flue-curing which causes enzyme inactivation. High total sugar contents (high reducing sugar) Low Amino nitrogen Low total nitrogen Flue-cured tobacco has amino acids and reducing sugars and amino acids react directly with reducing sugars in leaf to form amino acid-sugar compounds. May, at Xiamen Air cured leaf Allows the enzyme to continue the hydrolysis results in Most of sugars are consumed More amino acids More ammonia generating compounds Still left protein May, at Xiamen Cured Burley No sugar Due to air cured (natural air for 3 – 12 wks) Much dryer full aroma than Virginia Absorbs flavors fairly rapidly Fairly porous Burns slowly Color: light brown to mahogany May, at Xiamen May, at Xiamen Smoke pH sugar content In air-cured tobaccos the pH of the smoke is generally alkaline and flavor effect of nicotine is a harshness (choking and unpleasant) In the case of tobaccos containing sugars (flue-cured, oriental), the tobacco is weakly acidic, the effect of nicotine is greatly modified and the harshness is dramatically reduced This same effect is often achieved by addition of sugars to air-cured tobacco to “mellow” the smoke or blending of air-cured tobaccos with flue-cured and oriental May, at Xiamen Burley heat treatment Maillard reaction May, at Xiamen AT (Ammonia Technology) DAP (Diammonium phosphate) Ammonia gas UREA May, at Xiamen some info RJR started with CAMEL (1915) – just blending Burley with Virginia and Oriental Shortly after American Tobacco applied casing to Burley before blending with Virginia and Oriental Called “to make it smoke like Virginia” Suga

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