采收时间和烘烤设备对烤烟品质的影响

Effects of Picking Time and Curing Equipment on the Quality of Cured Tobacco

围绕烤烟种植区在密集烤房采收鲜烟的成熟把握及烘烤设备使用效果方面的争议问题,采用不同的采收时间和常见烘烤设备(烤房)两因素交叉烘烤试验,分析烤后烟样中化学物质成分、上中等烟所占比例和感官质量。结果显示:各种类型的烤房都能烘烤出好的烟叶,合理建造的烘烤设备之间没有最好和最差之分,各类烘烤设备只有在合适的成熟度条件下,才能发挥最佳的烘烤效果;试验烤房最佳烘烤效果相对应的工艺技术,是随着装烟密度的增加而需要提高成熟度。

Using two-factor experiment of picking time and common curing equipment （common curing barn,semi-dense curing barn and bulk curing barn）,the chemical composition,rate of superior middle grade tobacco leaves and sensory quality of cured tobacco leaves were analyzed. The result showed that all types of curing barns could cure ideal quality tobacco leaves; if properly built,curing equipment could not be classified as the best and the worst,which could achieve the best curing effect only in the appropriate maturity conditions. The technological maturity corresponding to thd best curing effect of curing barn was the maturity needing to be increased along with the increase of loading density.