密集烘烤定色期升温速度对上部烟叶吸食品质的影响

Effect of Heating Rate during Leaf-Drying Stage of Bulk Curing on Smoking Quality of Upper Flue-cured Tobacco Leaf

为改善上部烟叶的吸食品质和优化密集烘烤工艺,采用密集烤房研究了定色期不同升温速度对上部烟叶化学成分、中性致香物质和感官评吸质量的影响。结果表明,随着升温速度的降低,烤后上部烟叶的总糖和还原糖含量不断升高,而总氮、烟碱、蛋白质、淀粉含量有减少的趋势,快速升温(CK:42～47℃以2/3℃/h升温,47～54℃以1℃/h升温)不利于细胞内各种反应的进行,导致烤后烟叶化学成分协调性较差和各类香气物质含量最低,而适当降低升温速度能明显提高各类香气物质的含量,改善上部烟叶内在化学成分的协调性和感官评吸质量,尤其对香气量、香气质、刺激性和口感的改善最佳。可见,定色前期以1/3℃/h升温,后期以1/2℃/h升温能明显提高上部烟叶吸食品质。

In order to improve the smoking quality of upper flue-cured tobacco leaf and provide a theoretical basis for optimization and perfection of curing technology,the effect of heating rate on chemical compounds,neutral aroma components and sensory quality of upper flue-cured tobacco leaf at leaf-drying stage during bulk-curing was studied.The results showed that： as heating rate decreased,the contents of total sugar and reducing sugar in cured tobacco increased gradually,while the contents of total nitrogen,nicotine,and starch took on a descending trend.Fast heating rate disadvantaged kinds of reactions which happened in cells and thus led to the decline of aroma components content and chemical compounds harmony;proper increase of heating rate could significantly increase the contents of aroma components,and improve harmony of chemical compounds of upper leaf,it had the best effect on the improvement of aroma volume,aroma quality,irritation and taste.In conclusion,heating rate combination of 1/3 ℃/h at the earlier period and 1/2 ℃/h at the later period of leaf-drying stage could remarkably improve the smoking quality of upper leaf.