网式装烟框装烟持续缓慢升温烘烤工艺研制与烘烤效果研究

摘要

A comparative experiment was conducted between aroma enhancement and softening curing technology (T) and the curing technology widely used (CK) to further improve the curing quality in a network loading tobacco frame.The results showed that,compared with CK,T technology could significantly improve tobacco grades.The ratio of fine tobacco of lower leaves,cutters and upper leaves increased 294.32％,66.02％ and 17.89％ respectively.The ratio of lower grades,out of grade,slick and inflexible tobacco remarkably decreased,which was 39.09％,58.98％ and 54.56％ correspondingly.The ratio of lower grades of cutters decreased 31.19％,and the ratio of lower grade and inflexible tobacco of upper leaves decreased 47.02％ and 87.59％ respectively.The total sugar,reducing sugar content and sugar nicotine ratio were more suitable.The aroma components increased for lower leaves,cutters and upper leaves by 5.88％,10.82％ and 2.92％ correspondingly.The smoke panel test quality was better.So the softening curing technology (T) can significantly improve the appearance quality,inherent quality and usability of tobacco leaves.%为进一步提高网式装烟框散叶装烟的烟叶烘烤质量,研究了与之相匹配的持续升温烤香烤柔烘烤工艺(T),并与生产上推广应用的烘烤工艺(CK)进行了对比试验.结果表明,与CK相比,工艺T能显著改善烟叶等级结构;显著提高上等烟比例,下部叶、中部叶和上部叶分别提高294.32％、66.02％和17.89％;显著降低下低等烟、级外烟、光滑烟和僵硬烟的比例,下部叶的下低等烟、级外烟和光滑烟分别降低39.09％、58.98％和54.56％,中部叶的下低等烟降低31.19％,上部叶的下低等烟和僵硬烟分别降低47.02％和87.59％;烟叶总糖、还原糖含量和糖碱比更适宜;香气成分含量更高,下部叶、中部叶和上部叶分别提高5.88％、10.82％和2.92％;评吸质量更好.因此,烤香烤柔工艺(T)能显著改善烟叶外观质量、提高烟叶内在质量和可用性.