烘烤过程中变黄程度及定色升温速度对烤烟品质的影响

摘要

In order to improve the appearance and intrinsic quality of upper tobacco leaves, This paper present a study on the effect of different yellowing degree and rising temperature rate at leaf-drying stage on hierarchical organization, appearance quality, chemical components and sensory quality during bulk curing process of upper tobacco leaves. The results showed that when the leaves in each layer turned yellow with ninety percent yellowing degree and heating rate of 1℃/2 h at leaf-drying stage, the proportion of middle and superior grade leaves was the highest, which was 64.74% and 15.70% higher than control, respectively.The proportion of inferior grade leaves and green-yellow leaves was the minimum, which was54.91% and 52.56% lower than control, respectively. It wascould remarkably improve the appearance quality, chemical components and sensory quality of upper tobacco leaves.%为提高上部烟叶的外观质量和内在品质，采用密集烤房研究了变黄程度和定色升温速度对上部烟叶等级结构、外观质量、常规化学成分和感官质量的影响。结果表明：烤烟变黄结束时烟叶9成黄后，以1℃/2 h的升温速度转入定色期升温定色，烟叶上等烟和中上等烟比例最高，较对照分别提高了64.74%和15.70%，下等烟和青黄烟比例最低，较对照分别降低了54.91%和52.56%，明显改善了上部烟叶外观质量、内在化学成分协调性和感官质量。