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[目的]比较三段式调制工艺、提质增香调制工艺、津巴布韦调制工艺3种调制工艺对烟叶调制质量的影响,筛选适宜的烘烤工艺,在生产上示范应用。[方法]采用KRK26品种下部、中部、上部烟叶,进行调制试验,分析原烟质量性状。[结果]采用提质增香调制工艺,上等烟、中上等烟比例比津巴布韦调制工艺提高了4.68%、1.97%,均价提高了1.15元/kg,比三段式调制工艺处理分别提高了10.33%、9.07%、3.12元/kg。提质增香调制工艺能有效改善烟叶香气质、增加香气量,烟叶香吃味和协调性均较好。[结论]烤烟提质增香调制工艺可供烟叶生产借鉴使用。
[Objective] The purpose was to compare the effects of three-stage modulation process, upgrading and flavoring process, three modulation processes of Zimbabwe on the quality of tobacco leaf, screen suitable baking process and demonstrate its application in production. [Method] The lower part, middle part and upper part of leaves of KRK26 variety were used for the modulation test to analyze the quality traits of raw tobacco. [Result] Compared with the modulation process of Zimbabwe, the ratio of superior and superior tobacco increased by 4.68% and 1.97% and the average price increased by 1.15 yuan / kg compared with that of the three-stage modulation process 10.33%, 9.07%, 3.12 yuan / kg. Improve the quality of incense modulation process can effectively improve the aroma quality of tobacco leaves, increase the amount of aroma, taste and coordination of tobacco flavor better. [Conclusion] The flue-cured tobacco quality improvement and flavor modulation process can be used for tobacco production.