摘要
利用温湿度全自控小型电烤箱，用两种烘烤方法对烤烟品种K326的优质烟叶进行烘烤，并对烟叶的总糖、还原糖和淀粉含量进行全程追踪，结果表明：1．烤后烟叶还原糖、总糖平均增加分别达到约4倍和5倍，其中以下部叶增加的幅度最大，上部叶次之，中部叶最小．与糖含量相反，淀粉含量平均降低79％左右，其中减少幅度以下部叶〉中部叶〉上部叶．2．烟叶糖含量的变化主要集中在烘烤0～96h完成，呈现急剧增加趋势．而烟叶的淀粉含量几乎在烘烤0～72h快速下降到最低点，其中下部叶比中、上部叶提前约24h完成．3．烘烤过程中适当延长变黄期有利于糖分的充分消耗，适当延长定色期也对进一步降低糖含量有利．
Temperature and moisture automatic control electric-heater curing barns was used for curing the high-quality tobacco leaves of K326 under the condition of two curing technological ways to track for total sugar, reducing sugar and starch contents of cured tobacco leaves throughout the baking process. The results showed： 1. the contents of reducing sugar, total sugar increased respectively about 4 times and 5 times after tobacco leaves were cured. The increased ranges showed lower leaves 〉 upper leaves 〉 central leaves. On the contrary, the starch contents reduced about 79% averagely, the decreased ratios were lower leaves 〉 central leaves 〉 upper leaves. 2. Changes of the two sugars contents were finished during 0 to 96h in the course of baking which showed a sharp increase. And the starch contents of tobacco leaves fell to the lowest point during the baking 0 to 72 h, compared to upper and middle leaves, the lower leaves finished ahead about 24 h. 3. To extend appropriately the yellow stage is helpful for the full consumption of sugars, and it has also advantages for reducing further the sugar contents.
出处
《昆明学院学报》
2009年第3期20-22,27,共4页
Journal of Kunming University
基金
云南中烟工业公司重大科技资助项目(2006YL01)
关键词
烤烟
烟叶烘烤
碳水化合物
还原糖
淀粉
flue-cured tobacco
tobacco baking
carbohydrate
reducing sugar
starch
