关键烘烤温度点对烤烟身份的影响
Effect of Key Curing Temperature Point on Body of Flue-Cured Tobacco
DOI: 10.12677/HJAS.2020.106052, PDF,    科研立项经费支持
作者: 陈乾锦*, 池国胜, 吴华建, 叶礼霆：南平市烟草公司光泽分公司，福建 光泽；董洪旭：陕西中烟工业有限责任公司技术中心，陕西 宝鸡；刘 伟：中国农业科学院烟草研究所，山东 青岛
关键词: 烤烟；烘烤；关键温度点；身份；Flue-Cured Tobacco； Curing； Key Temperature Point； Body
摘要: 在福建省南平市烤烟烘烤工艺的基础上，研究了关键烘烤温度点对烤烟身份的影响。结果表明，下部叶烘烤，延长42℃时间，缩短42.5℃时间，烤后烟叶的干鲜比、单叶重较重，身份略厚。中部叶烘烤，延长43℃时间，缩短43.5℃时间，烤后烟叶的干鲜比、单叶重较重，身份略厚。上部叶烘烤，延长43℃时间，缩短44℃时间，烤后烟叶的干鲜比、单叶重较重，身份略厚。
Abstract: The paper studied the effect of key curing temperature points on the body based on the curing technology of flue-cured tobacco in Nanping, Fujian Province. The results showed that in the lugs curing the ratio of dry to fresh of cured tobacco leaves was large, the weight of single leaf was heavy, and the body was fleshy by extending the time of 42˚C and reducing the time of 42.5˚C. In the cutters curing the ratio of dry to fresh of cured tobacco leaves was large, the weight of single leaf was heavy, and the body was fleshy by extending the time of 43˚C and reducing the time of 43.5˚C. In the upper leaves curing the ratio of dry to fresh of cured tobacco leaves was large, the weight of single leaf was heavy, and the body was fleshy by extending the time of 43˚C and reducing the time of 44˚C.
文章引用：陈乾锦, 池国胜, 吴华建, 董洪旭, 叶礼霆, 刘伟. 关键烘烤温度点对烤烟身份的影响[J]. 农业科学, 2020, 10(6): 358-362. https://doi.org/10.12677/HJAS.2020.106052

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