江西农业大学学报2011，Vol.33Issue(5)：866-872,7.
密集烘烤定色期升温速度对上部烟叶吸食品质的影响
Effect of Heating Rate during Leaf-Drying Stage of Bulk Curing on Smoking Quality of Upper Flue-cured Tobacco Leaf
摘要
Abstract
In order to improve the smoking quality of upper flue - cured tobacco leaf and provide a theoretical basis for optimization and perfection of curing technology, the effect of heating rate on chemical compounds, neutral aroma components and sensory quality of upper flue-cured tobacco leaf at leaf-drying stage during bulk-curing was studied. The results showed that ?. As heating rate decreased, the contents of total sugar and reducing sugar in cured tobacco increased gradually, while the contents of total nitrogen, nicotine, and starch took on a descending trend. Fast heating rate disadvantaged kinds of reactions which happened in cells and thus led to the decline of aroma components content and chemical compounds harmony; proper increase of heating rate could significantly increase the contents of aroma components, and improve harmony of chemical compounds of upper leaf, it had the best effect on the improvement of aroma volume, aroma quality, irritation and taste. In conclusion, heating rate combination of 1/3 t/h at the earlier period and 1/2 t/h at the later period of leaf-drying stage could remarkably improve the smoking quality of upper leaf.关键词
密集烘烤/定色期/升温速度/上部叶/中性致香物质/吸食品质Key words
bulk curing/ leaf-drying stage/ heating rate/ upper leaf/ neutral aroma components/ smoking quality分类
农业科技引用本文复制引用
詹军,李伟,王涛,刘建军,贺帆,宫长荣..密集烘烤定色期升温速度对上部烟叶吸食品质的影响[J].江西农业大学学报,2011,33(5):866-872,7.基金项目
国家烟草专卖局资助项目(3300806156) （3300806156）
