“两拖一低”烘烤模式对烤烟中上部烟叶质量的影响

The Effect of 'two-prolonged one-low' curing Mode on the Quality of Cutters and Upper Leaves of Flue cured Tobacco

为了探求烤烟中上部烟叶适宜的烘烤工艺,提高其烘烤质量,进行了该试验。结果表明:采用"两拖一低"烘烤模式在42℃、54℃左右较常规烘烤模式维持的时间较长,烟叶内各种酶的活性较高且持续,有利于大分子物质的降解,烤后的烟叶化学成分比较协调,还原糖含量较高,淀粉含量较低;外观质量得到改善,叶片结构疏松,身份适中,弹性好,桔黄烟叶较多,基本杜绝了青筋烟;烟叶烘烤质量有较大幅度提高,中部烟叶上等烟比例提高了13.34个百分点,均价提高了0.46元/kg,上部烟叶上等烟比例提高了21.33个百分点,均价提高了0.85元/kg;但能耗成本略有提高。

This trial was carried out to seek after the curing craft of middle-upper leaves of flue-cured tobacco, and to improve curing quality of the leaves. The result indicated that, It takes longer time over curing on 42℃and 54℃ with ＇wo-prolonged one-low＇ curing mode than with conventionality curing mode. The activity of various enzymes in tobacco leaves is molecule matter. Chemic elements of cured tobacco sustaining high and is on behalf of degradation of big are comparatively harmony, reducing sugar content is relatively high, and starch content is low. Appearance quality of cured leaves is improved evidently with no cyan vein by and large. The classy cutters rate is increased by 13.34 percentage, and mean price increased by 0.46yuan/kg.The classy upper leaf rate is increased by 21.33 percentage, and mean price increased by 0.85 Yuan/kg. However, the cost of expended energy is increased appreciably with ＂two-prolonged one- low＂ curing mode.