湿球温度对上部叶光滑僵硬烟产生的影响
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摘要
为探索烘烤中关键温度点不同湿球温度对上部烟叶光滑僵硬烟产生的影响,促进烟叶内部物质转化协调,降低光滑僵硬烟比例,提高烟叶质量、等级结构,以云烟87为试验品种,在38℃,42℃,48℃时湿球温度控制不同设3个处理(T1、T2和对照CK),对烘烤过程中烟叶状态进行记录,并取样检测化学成分含量、失水率,对烤后烟物理特性、外观质量和内在质量评价进行分析。结果表明,与对照CK光滑僵硬烟比例1.38%相比较,在干球温度38℃时,适当提高湿球温度(T1处理)和采用干湿交替烘烤策略(T2处理),均未出现光滑僵硬烟,其中T2处理更能促进烟叶内在物质转化协调,提高烟叶外观和感官质量,降低低等烟比例,提高烟叶可用性。
In order to explore the influence of different wet bulb temperatures in baking on production of S group in upper tobacco,promote the coordination of internal material transformation,reduce S group tobacco proportion,and improve the quality and grade structure,the experiment was conducted with Yunyan 87,three treatments(T1,T2,and control CK) basing different wet bulb temperature at 38 ℃,42 ℃,48 ℃ were set,the tobacco leave status during roasting was recorded,the chemical composition and water loss rate were detected,and the physical characteristics,appearance quality and oral quality evaluation of tobacco after roasting were analyzed.The results showed that the ratio of S group in CK was 1.38%,but there was no S group leaves appeared in the T1 treatment that the wet bulb temperature was properly raised at 38 ℃ and the T2 treatment that the dry and wet alternate baking strategy was used.Among the three treatments,T2 treatment could promote the coordination transformation of internal material,improve the appearance and overall quality,reduce the proportion of low grade leaves,and increase the availability of tobacco leaves.
In order to explore the influence of different wet bulb temperatures in baking on production of S group in upper tobacco,promote the coordination of internal material transformation,reduce S group tobacco proportion,and improve the quality and grade structure,the experiment was conducted with Yunyan 87,three treatments(T1,T2,and control CK) basing different wet bulb temperature at 38 ℃,42 ℃,48 ℃ were set,the tobacco leave status during roasting was recorded,the chemical composition and water loss rate were detected,and the physical characteristics,appearance quality and oral quality evaluation of tobacco after roasting were analyzed.The results showed that the ratio of S group in CK was 1.38%,but there was no S group leaves appeared in the T1 treatment that the wet bulb temperature was properly raised at 38 ℃ and the T2 treatment that the dry and wet alternate baking strategy was used.Among the three treatments,T2 treatment could promote the coordination transformation of internal material,improve the appearance and overall quality,reduce the proportion of low grade leaves,and increase the availability of tobacco leaves.
引文
[1]张冀武,王怡海,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(4):32-36.
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[10]陈红丽,任晓红,杨永锋,等.四川烤烟烟叶细胞壁物质含量与外观质量、感官质量的关系[J].烟草科技,2011(1):9-12.
[11]贺帆,王涛,余金恒,等.不同典型浓香型产区烟叶化学成分差异分析[J].福建农业学报,2012,27(11):1189-1193.
[12]YAMAGUCHI N,SUZUKI S,MAKINO A.Starch degradation by alpha-amylase in tobacco leaves during the curing process[J].Soil science and plant nutrition,2013,59(6):904-911.
[13]谢已书,邹焱,李国彬,等.密集烤房不同装烟方式的烘烤效果[J].中国烟草科学,2010(3):67-69.
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[15]孙福山,王丽卿,刘伟,等.烟叶成熟度及烘烤关键指标与烟叶质量关系的研究[J].中国烟草科学,2002(3):25-27.
[16]马力,宋朝鹏,段史江,等.密集烤房装烟密度和变黄期风机转速对烟叶淀粉降解及经济性状的影响[J].江西农业大学学报,2011(5):873-879.
[17]张晓远,毕庆文,汪健,等.变黄期温湿度及持续时间对上部烟叶呼吸速率和化学成分的影响[J].烟草科技,2009(6):56-59.
[18]王爱华,徐秀红,王松峰,等.变黄温度对烤烟烘烤过程中生理指标及烤后质量的影响[J].中国烟草学报,2008,14(1):27-31.
[19]孙敬权,唐经祥,任四海.烤烟烘烤过程淀粉降解与糖分转化途径及调控[J].安徽农业科学,2017(19):101-103.
[20]王行,凌寿军,宋守晔,等.烘烤过程中温湿度与烟叶淀粉含量及淀粉酶活性变化的关系[J].烟草科技,2004(11):33-35.
[2]樊军辉,陈江华,宋朝鹏,等.不同烤房烘烤过程中烟叶形态和物理特性的变化[J].西北农林科技大学学报(自然科学版),2010(6):109-114.
[3]纪成灿,许锡祥,郑志诚,等.翠碧一号光滑(僵硬)烟的成因及控制技术研究初报[J].中国烟草科学,1999(3):22-25.
[4]武圣江,宋朝鹏,贺帆,等.密集烘烤过程中烟叶生理指标和物理特性及细胞超微结构变化[J].中国农业科学,2011,44(1):125-132.
[5]兰金隆,蓝周焕,沈少君,等.降低光滑烟比例的密集烘烤工艺优化研究[J].福建农业学报,2012(11):1254-1257.
[6]刘先超,张文友.浅析光滑烟叶产生原因、内在品质及其在分级中的实际应用[J].西昌学院学报(自然科学版),2005(2):21-24.
[7]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.
[8]孟可爱,聂荣邦,肖春生,等.密集烘烤过程中烟叶水分和色素含量的动态变化[J].湖南农业大学学报(自然科学版),2006(2):144-148.
[9]李瑞丽,张保林,王建民,等.河南烤烟综合物理特性的因子分析及规律性研究[J].中国烟草学报,2014(6):90-96.
[10]陈红丽,任晓红,杨永锋,等.四川烤烟烟叶细胞壁物质含量与外观质量、感官质量的关系[J].烟草科技,2011(1):9-12.
[11]贺帆,王涛,余金恒,等.不同典型浓香型产区烟叶化学成分差异分析[J].福建农业学报,2012,27(11):1189-1193.
[12]YAMAGUCHI N,SUZUKI S,MAKINO A.Starch degradation by alpha-amylase in tobacco leaves during the curing process[J].Soil science and plant nutrition,2013,59(6):904-911.
[13]谢已书,邹焱,李国彬,等.密集烤房不同装烟方式的烘烤效果[J].中国烟草科学,2010(3):67-69.
[14]许自成,黄平俊,苏富强,等.不同采收方式对烤烟上部叶内在品质的影响[J].西北农林科技大学学报(自然科学版),2005(11):13-17.
[15]孙福山,王丽卿,刘伟,等.烟叶成熟度及烘烤关键指标与烟叶质量关系的研究[J].中国烟草科学,2002(3):25-27.
[16]马力,宋朝鹏,段史江,等.密集烤房装烟密度和变黄期风机转速对烟叶淀粉降解及经济性状的影响[J].江西农业大学学报,2011(5):873-879.
[17]张晓远,毕庆文,汪健,等.变黄期温湿度及持续时间对上部烟叶呼吸速率和化学成分的影响[J].烟草科技,2009(6):56-59.
[18]王爱华,徐秀红,王松峰,等.变黄温度对烤烟烘烤过程中生理指标及烤后质量的影响[J].中国烟草学报,2008,14(1):27-31.
[19]孙敬权,唐经祥,任四海.烤烟烘烤过程淀粉降解与糖分转化途径及调控[J].安徽农业科学,2017(19):101-103.
[20]王行,凌寿军,宋守晔,等.烘烤过程中温湿度与烟叶淀粉含量及淀粉酶活性变化的关系[J].烟草科技,2004(11):33-35.