摘要
为比较气流上升式与气流下降式密集烤房的烟叶烘烤质量差异,开展了烟叶烘烤对比试验。结果表明,气流上升式密集烤房烤后烟叶色度更好,结构更疏松,上等烟比例要高得多;"两糖差"较小,后熟程度高;感官质量更好;中性、碱性香气成分和香气物质总量更丰富;香气指数B值更高,其烟叶烘烤质量好于气流下降式密集烤房。
An experiment was conducted to compare the curing results between air ascending bulk curing barn with air descending bulk curing barn.The leaf cured in air ascending bulk curing barn had better chroma and loosen structure,and higher ratio of upper grades;It had smaller ＂two sugar difference＂（total sugar minus reducing sugar）,higher ripening and better sensory quality,more neutral,alkaline and total aromatic components,and higher B value of aroma index.The cured leaf quality was better in the air ascending bulk curing barn than that in air desceningd bulk curing barn.
出处
《中国烟草科学》
CSCD
北大核心
2011年第2期81-85,共5页
Chinese Tobacco Science
基金
广西壮族自治区烟草专卖局项目"河池烤烟质量特征和区域定位研究"{桂烟科[2006]1号}
关键词
密集烤房
气流运动方向
烟叶烘烤
质量
bulk curing barn
air movement direction
tobacco leaf flue-curing
quality.
