?新宁县浓香型烤烟提质增香烘烤工艺研究?

　　摘 要：为了实现新宁县浓香型烤烟提质增香的目标，以山地栽培的K326和云烟87上部烟叶为材料，进行低温低湿、中温中湿、高温高湿3种不同变黄烘烤工艺的比较试验。结果表明：中温中湿变黄烘烤工艺从点火到熄火历时149 h;单杆烟叶烘烤成本较低，为1.99元/杆;云烟87、K326采用该工艺烘烤后，烟叶均价和上等烟比例最高，分别为24.46、24.08元/kg和60.2%、59.3%;同时，烟叶的外观质量表现符合国家烟叶标准，烟叶主要化学成分比较协调。而采用低温低湿变黄烘烤工艺烘烤的烟叶出现了少量烟叶掛灰、叶片较薄的不正常现象;采用高温高湿变黄烘烤工艺烘烤的烟叶多为柠檬黄色、青筋较多、油分稍有、叶片结构稍密、身份稍厚，叶肉主要化学成分不协调。综合比较，认为中温中湿变黄烘烤工艺适合新宁县烟叶产区山地烟上部烟叶烘烤。
　　关键词：浓香型烤烟;烘烤工艺;经济效益;外观质量;化学成分;新宁县
　　中图分类号：TS44+3文献标识码：A文章编号：1006-060X（2018）10-0100-03
　　 Study on Baking Characteristics of Strong-flavor Flue-cured Tobacco County to Quality Improvement and Aroma Enhancement in Xinning
　　 HU Run-ling1，2，LI Ai-hua1
　　（1. Hunan Agricultural University， Changsha 410128， PRC; 2. Tobacco Bureau of Xinning County， Shaoyang 422700， PRC）
　　Abstract： In order to improve the quality and aroma of strong-flavor flue-cured tobacco in Xinning county， based on the upper tobacco leaves of Yunyan 87 and K326 cultivated in mountainous areas， the comparative experiments of three different yellowing and baking processes of low temperature and low humidity， medium temperature and medium humidity， and high temperature and high humidity were carried out. The results showed that： the yellowing and baking process with medium temperature and medium humidity lasted 149 h from ignition to flameout; the baking cost of single-stem tobacco leaves was lower at 1.99 Yuan/stem; the average price of Yunyan 87 and K326 was up to 24.46 and 24.08 Yuan/kg respectively due to their elite cured-leaf proportion reaching the highest by 60.2%  and 59.3% ; at the same time， the appearance quality of tobacco leaves conformed to the national tobacco leaf standard， and the main chemical components were relatively coordinated. However， the baking process with low temperature and low humidity induced a small amount of ash-stained and thin leaves in abnormality. Most leaves with high temperature and high humidity were slightly oily and lemon yellow with more projecting veins， slightly dense leaf structure and slightly thick identity （leaf identity means overall evaluation based on leaf thickness， density  and mass per unit area）， and the main chemical components of the leaf cell were not harmonious. According to the comprehensive comparison， it is believed that the yellowing and baking process with middle temperature and middle humidity is suitable for mountain tobacco in Xinning County.
　　Key words： strong-flavor flue-cured tobacco; baking process; economic benefits; appearance quality; chemical composition; Xinning

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