不同烘烤方式对返青烟质量的影响

Effects of Different Baking Method on Quality of Re-greening Leaves

为探究优化烘烤工艺对上部返青烟的烘烤效果,减轻湖南省返青烟在烘烤中的损失,分别使用优化烘烤工艺和常规烘烤对K326品种上部返青烟进行烘烤,比较烘烤过程中2个处理烟叶失水规律,烤后烟常规化学成分、外观质量以及经济性状。结果表明,采用高温高湿并结合大排湿的优化烘烤工艺可使返青烟在烘烤过程中叶片及叶脉失水协调,提升烤后烟上等烟比例,减少下等烟和烤坏烟比例。研究结果可为提高返青烟烘烤后的经济价值以及返青烟的优化烘烤技术提供理论依据。

To research the optimized baking process on the upper green smoke baking effect, reduce the loss of green leaves＂ baking in Hunan province, the paper used optimization of curing technology and conventional baking to bale the upper green tobacco varieties K326, compared the law of tobacco leaves＂ water loss in two treatments and compared the conventional chemical components, appear- ance quality and economic quality of cured-leaf. The result showed that optimized baking process with high temperature, high humid- ity and long baking wet can makes leaf veins and leaf blades＂ water loss coordination. It also could increase the proportion of high quality tobacco after baking and reduce the ratio of low smoke and roasted bad tobacco. The research could improve the economic value of green leaves after baking, provide indirect theoretical basis for optimized baking technology of green leaves.