不同烘烤工艺对湘烟5号烤烟烘烤质量及经济效益的影响
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摘要
采用田间试验,以处理T_5(当地常规烘烤工艺)为对照,研究了不同烘烤工艺条件对烟湘烟5号烘烤质量及经济效益的影响。结果表明,处理T_4(稳温慢烤烘烤工艺)烤后烟叶含青率、黑烟比例、杂色烟比例较低,疏松程度、叶片结构和身份较好,中上等烟比例最高,达96.86%,总均价最高,达27.2元/kg。处理T_1(低温中湿烘烤工艺)烘烤含青率较高,均价较低;处理T_2(中温中湿烘烤工艺)烘烤质量及经济效益仅次于处理T_4;处理T_3(中温高湿烘烤工艺)烘烤质量及经济效益最差。故综合看,处理T_4是湘烟5号的最适宜烘烤工艺。
The effects of different flue-curing conditions on quality and economic benefit of flue-cured tobacco Xiangyan 5 were studied in field by taking the treatment T_5( local conventional curing process) as the control. The results showed that flue-cured tobacco with green rate,black smoke and variegated leaves proportions of the treatment T_4(steady temperature slow baking process)were low,the loose degree,leaf structure and identity were better,the proportion of superior tobacco leaves was the highest,reached 96.86%,the total price was the highest,up to 27.2 yuan/kg.The treatment T_1(low temperature and medium wet baking process)with green rate was higher,the average price was lower;baking quality and economic benefit of the treatment T_2( medium temperature and medium wet curing process) were next to the treatment T_4; baking quality and economic benefit of the T_3(medium temperature and high humidity baking process)were the worst.Therefore,in general,the treatment T_4 was the most suitable baking process of Xiangyan 5.
The effects of different flue-curing conditions on quality and economic benefit of flue-cured tobacco Xiangyan 5 were studied in field by taking the treatment T_5( local conventional curing process) as the control. The results showed that flue-cured tobacco with green rate,black smoke and variegated leaves proportions of the treatment T_4(steady temperature slow baking process)were low,the loose degree,leaf structure and identity were better,the proportion of superior tobacco leaves was the highest,reached 96.86%,the total price was the highest,up to 27.2 yuan/kg.The treatment T_1(low temperature and medium wet baking process)with green rate was higher,the average price was lower;baking quality and economic benefit of the treatment T_2( medium temperature and medium wet curing process) were next to the treatment T_4; baking quality and economic benefit of the T_3(medium temperature and high humidity baking process)were the worst.Therefore,in general,the treatment T_4 was the most suitable baking process of Xiangyan 5.
引文
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[2]郭全伟,侯跃亮,宗树林,等.密集烤房在烘烤实践中的应用[J].中国烟草科学,2005(3):15-16.
[3]宋朝鹏,陈江华,许自成,等.我国烤房的建设现状与发展方向[J].中国烟草学报,2009,15(3):83-86.
[4]刘勇,叶为民,王玉胜,等.不同烘烤工艺对云烟87烟叶烘烤质量的影响[J].中国烟草科学,2016,37(1):56-60.
[5]王卫峰,陈江华,宋朝鹏,等.密集烤房的研究进展[J].中国烟草科学,2005(3):12-14.
[6]徐秀红,孙福山,王永,等.我国密集烤房研究应用现状及发展方向探讨[J].中国烟草科学,2008,29(4):54-56.
[7]张冀武,王怡梅,王淑华,等.光滑烟叶品质的研究及其在分级中的应用[J].中国烟草科学,2001,22(4):32-36.
[8]廖和明,孙福山,徐秀红,等.不同烘烤工艺对烤烟品种NC55中性香气物质各组分含量的影响[J].中国烟草科学,2010,34(5):89-94.
[9]宫长荣.烟草调制学[M].北京:中国农业出版社,2003.
[10]宫长荣,王能如,汪耀寓,等.烟叶烘烤原理[M].北京:科学出版社,1995.
[11]杨全柳,何华波,周正红,等.烤烟新品种湘烟5号在永州烟区的生产适应性研究[J].安徽农业科学,2016(2):41-43.