K326上部烟叶烘烤技术要点

K326 Main Points of Upper Tobacco Baking Technology

摘要: 介绍K326烟叶的烘烤特性，下部烟叶易烤性较好、耐烤性较差，上部烟叶易烤性较和耐烤性都差，中部叶的易烤性和耐烤性介于上部叶和下部叶之间。阐述了K326上部烟叶成熟采收、分类编烟、分层装炕，在变黄期、定色期、干筋期烘烤工艺关键温湿度控制点和操作要点，创新了在变黄期人工控制循环风机运转，间隔循环风机运转，保证了全炕烟叶变黄均匀。整个烘烤过程始终让烟叶变黄和失水与温度进程协调同步，不盲目转火，充分延迟42℃、48℃、54℃，才能将烟叶烤香、烤软。

Abstract: The baking characteristics of K326 tobacco leaf were introduced. The lower tobacco leaf had good baking ability and poor baking resistance, the upper tobacco leaf had poor baking ability and poor baking resistance, and the middle tobacco leaf had baking ability and baking resistance between the upper and lower leaves. The key temperature and humidity control points and operation points of baking process of upper K326 tobacco leaves in yellowing stage, fixed color stage and drying and hardening stage were expounded. Manual control of circulation fan operation in yellowing stage and interval circulation fan operation were innovated to ensure uniform yellowing of whole kang tobacco leaves. During the whole baking process, the yellow and water loss of tobacco leaves should be coordinated and synchronized with the temperature process, and the fire should not be turned blindly. Only by fully delaying 42˚C, 48˚C and 54˚C, can tobacco leaves be roasted fragrant and soft.