摘要
凋萎期失水速度在烟叶质量的形成过程中具有重要作用,是影响烟叶质量的关键指标。为了优化烘烤工艺,寻找最佳的凋萎期失水速度,以秦烟96为试验材料,2014~2015年在甘肃陇南地区应用变频技术通过风量调节研究了烘烤凋萎期7组失水速度对烟叶质量的影响。试验结果表明,凋萎期失水速度控制在5~7 g∕(kg·h)之间,不但可以让未变黄的烟叶继续变黄,消除青烟,让已变黄的烟叶适度失水,同时降低了变黄后烟叶的水分含量,为烟叶定色创造了条件,有利于防止棕色化反应的发生。
In order to optimize the baking technology and find the best water loss rate during the withering period,the influence of water loss rate on the quality of tobacco leaves in seven groups during the curing and withering stage was studied by using frequency conversion technique through air volume regulation.The experiment was conducted with variety of Qinyan96 in Longnan area of Gansu Province from 2014 to 2015.The results showed that when the water loss rate during withering period was controlled between 5-7 g/(kg·h),not only the unyellowed tobacco leaves continued to turn yellow,the green tobacco was eliminated,and the yellowed tobacco leaves were moderately dehydrated,but also the water content of the yellowed tobacco leaves was reduced,which created conditions for the color fixing of tobacco leaves and was conducive to prevent tobacco leaves from browning reaction.
作者
杨树勋
权文彦
李玉良
李琅
孟刚
石阡力
YANG Shuxun;QUAN Wenyan;LI Yuliang;LI Lang;MENG Gang;SHI Qianli(Longnan Tobacco Company,Longnan,Gansu 746000,China)
出处
《作物研究》
2020年第1期72-75,共4页
Crop Research
关键词
烟叶
烘烤
凋萎期
失水速度
质量
tobacco leaf
baking
withering stage
water loss rate
quality
