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为研究打叶复烤对烟叶内在品质的影响,采集了云87和K326两个烤烟品种的B3F等级烟叶打叶复烤关键工序的在制品,对样品进行了内在常规化学成分检测及感官质量评价。结果表明,经过一润、二润及储柜和复烤工序后烟叶总糖含量、糖氮比及糖碱比升高,总氮、烟碱和钾含量降低;感官评吸总分呈升高趋势,主要表现在香气量增加、杂气和刺激减小、余味更舒适。
In order to study the effect of leaf re-baking on the intrinsic quality of tobacco leaves, the products in the key steps of leafblowing and re-baking of B3F grade tobacco from cloud 87 and K326 were collected, and the routine chemical constituents and sensory evaluation . The results showed that the contents of total nitrogen, nicotine and potassium decreased with the increase of total sugar content, sugar-to-nitrogen ratio and ratio of sugar to nicotine, and the total score of sensory evaluation increased Trend, mainly in the increase in the amount of aroma, gas and reduce stimulation, more pleasant aftertaste.