复烤模式对福建K326烟叶醇化质量的影响

Effect of Redrying Methods on Aging Quality of Fujian K326 Tobacco Leaves

为了减少复烤过程烟气香味的损失,通过调节烤机参数,研究了正常模式、低温干燥和直接干燥3种复烤模式(加工强度依次降低)对福建K326片烟物理质量以及不同醇化时间片烟的感官质量、化学成分、香味物质及霉变的影响。结果表明:随着加工强度变小,出口温度和片烟结构变化率也逐渐变小,出口水分稳定性则相反;直接干燥对提升上部叶和中部叶感官质量效果比较明显,正常模式对维持和提升下部叶感官质量作用比较明显;醇化过程中片烟香味成分含量不断增加,且香味成分的变化呈现下部叶>上部叶>中部叶的规律,而香味成分总量与复烤模式关系不大;化学物质中除钾、氯外3种模式无明显差别。

In order to reduce the aroma loss of tobacco smoke during redrying,the effects of normal mode,low-temperature drying and direct drying(the processing strength decreases in turn)on the physical quality,sensory quality,chemical composition,aroma substances and mouldy process of Fujian K326 tobacco leaves were studied by adjusting the parameters of the toaster.The results showed that with the decrease of processing strength,the outlet temperature and the change rate of tobacco strip structure decreased gradually,while the stability of the outlet moisture was on the contrary;direct drying had obvious effect on improving the sensory quality of upper and middle tobacco,and the normal mode had obvious effect on maintaining and improving the sensory quality of lower tobacco;during the aging process,the content of aroma components increased continuously,and the change of aroma components showed the rule of lower tobacco>upper tobacco>middle tobacco,while the total amount of aroma components had little relationship with the redrying mode;there was no significant difference of chemical composition among the three modes except potassium and chlorine.