烤烟分类加工的可行性分析及其对片烟质量的影响.pdfVIP

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誗贮藏与加工

烤烟分类加工的可行性分析及其对片烟质量的影响

蔡联合，苏赞，梁伟，陈义昌，邹克兴

（广西中烟工业有限责任公司，广西南宁530001）

摘要：为提高烟叶资源的利用效率，研究了烟叶不同段位间外观质量、化学成分、感官质量的差异，以探讨分类加工的可行性，

并通过开展烤烟分类加工的工艺测试，研究了成品片烟化学成分及感官质量的变化。结果表明烤烟烟叶不同段位间的质量差

异明显，叶身段的总糖、还原糖显著高于叶基段，还原糖含量净差为5.59%；叶基段的外观质量及感官质量明显较差，且叶基段

与叶身段的化学成分差异显著；分类加工与常规加工比较，烤后成品片烟化学成分差异显著，但成品片烟的感官质量有明显

提升。基于烟叶不同段位间质量差异及不同加工方式对成品片烟质量的影响，采用分类加工能够有效提升烟叶资源的利用效

率，缓解当前高档卷烟供给足的现状。

关键词：分类加工；外观质量；化学成分；感官质量；工业可用性

中图分类号S37曰S572文献标识码ADOI编码10.3969/j.issn.10066500.2023.S.020

FeasibilityAnalysisofClassificationProcessingofFlue-curedTobaccoandtheInfluenceonQualityof

SlicedTobacco

CAILianhe,SUZan,LIANGWei,CHENYichang,ZOUKexing

ChinaTobaccoGuangxiIndustrialCompanyLimited,Nanning,Guangxi530001,China冤

Abstract:Inordertoimprovetheutilizationefficiencyoftobaccoleafresources,thedifferencesinappearancequality,chemicalcom鄄

positionandsensoryqualitybetweendifferentsegmentsoftobaccoleafwerestudiedtoexplorethefeasibilityofclassificationprocess鄄

ing.Throughtheprocesstestingoftobaccoclassificationprocessing,thechangesinchemicalcompositionandsensoryqualityoffin鄄

ishedtobaccowerestudied.Theresultsshowedthatthereweresignificantdifferencesinqualitybetweendifferentsegmentsofflue-

curedtobaccoleaves,thetotalsugarandreducingsugarintheleafbodysegmentweresignificantlyhigherthanthoseintheleafbase

segment,withanetdifferenceinreducingsugarcontentof5.59%.Theappearanceandsensoryqualityoftheleafbasesegmentwere

significantlypoor.Additionally,thereweresignificantdifferencesinchemicalcompositionbetweentheleafbasesegmentandtheleaf

bodysegment.Comparedwithconventionalprocessing,therewasnosi