摘要
试验采用二因素最优设计方案,以温度和相对湿度作为两个因子,研究了烤烟中部烟叶变黄阶段烘烤环境与香吃味的关系。试验表明,烤烟香吃味与烘烤中温度和相对湿度有关,在调制变黄温度为30-42℃、相对湿度为75%-95%范围内,随着变黄温度的逐步上升,烤烟中石油醚提取物含量及香吃味评吸得分表现先逐步升高而后逐步下降的趋势;当调制温度在35.75-39.5℃、相对湿度在75%-95%、干湿差为2-3.5℃时,烟叶内石油醚提取物含量及香味评吸最佳、吸食品质最好。
The optimum design with two factors was used to investigate effects of different temperature and relative humidity on smoking quality of tobacco in the baking period. The results showed that the content of petroleum ether extract and smoking quality of tobacco increased first and decreased later progressively with the temperature increase in the range of 30- 42℃ of temperature and 75 %- 95 % of relative humidity, and the content of petroleum ether extract and smoking quality of tobacco were the best in the range of 35.75-39.5 ℃ of temperature and 75 %-95% of relative humidity.
出处
《贵州农业科学》
CAS
2007年第4期50-51,55,共3页
Guizhou Agricultural Sciences
关键词
烤烟
温度
相对湿度
烟叶品质
tobacco temperature relative humidity
tobacco quality
