摘要
为解决翠碧一号密集烘烤外观和内在化学成分协调性欠缺等问题,探索了翠碧一号密集烘烤最佳烘烤工艺,以翠碧一号为试验材料,在烟叶烘烤变黄期和定色期关键温湿度点设定4种不同温湿度和不同停留时间组合,对烤后烟叶外观质量、物理性状、化学成分、香气成分和感官评吸情况进行了分析对比。结果表明:烤后烟叶外观质量、物理性状、化学成分、香气成分协调性和感官评吸质量等方面以中温中湿中速变黄中速定色(T_2)处理的最优。
In order to improve the appearance quality and intrinsic quality of flue-cured tobacco, we explored the optimumbulk curing process of flue-cured tobacco variety Cuibi-1 through designing 4 different temperature and humidity treatment combi？nations at yellowing and color-fixing stages, and compared and analyzed the appearance quality, physical performance, chemicalcompositions, aromatic components, and sensory and smoking quality of baked tobacco leaves in various treatments. The experi？mental results showed that the treatment T2（ keeping middle temperature and middle humidity at yellowing and color-fixing stages,and making the speed of both yellowing and color-fixing be moderate） had the best effects on the quality improvement of baked to？bacco leaves of Cuibi-1.
出处
《江西农业学报》
CAS
2018年第3期88-92,共5页
Acta Agriculturae Jiangxi
基金
中国烟草总公司重点项目"不同部位烟叶密集烘烤保香去杂技术研究与应用"(110201202018)
关键词
翠碧一号
烟叶质量
变黄期
定色期
温湿度
Cuibi-1
Tobacco leaf quality
Yellowing stage
Color-fixing stage
Temperature and humidity
