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以中烟100的中部叶和上部叶为试验材料,研究密集烘烤工艺下不同转火时间(常规转火、推迟转火6小时、推迟转火12小时)对烟叶质量的影响。结果表明:越早转火烟叶含青程度越高,挂灰杂色相应减少,而推迟转火6或12小时的烟叶外观质量较好;内在品质以推迟转火6小时处理的烟叶较好;单料烟感官质量评价也以推迟转火6小时处理的得分最高。综合分析认为,密集烘烤的最佳转火时机为比常规转火时间推迟6小时。
The middle leaf and the upper leaf of Zhongyan 100 were used as experimental materials to study the effects of different ignition times (conventional ignition, delayed ignition for 6 hours and delayed ignition for 12 hours) on the quality of tobacco leaves under intensive baking conditions. The results showed that the higher the degree of greening in the earlier turning tobacco was, the more the green color of the hanging ash was reduced, while the appearance quality of the tobacco leaves after 6 or 12 hours was delayed. The internal quality of the tobacco leaves treated with the delayed ignition 6 hours was better. Sensory quality evaluation of single-flue-cured tobacco also had the highest score of 6 hours postponed. The comprehensive analysis shows that the optimum ignition timing for intensive baking is 6 hours later than the conventional ignition time.