为探索当前密集烘烤过程里循环风机不同转速对烤后烟叶内在品质的影响,分析烘烤后期循环风机转速与烟叶香吃味之间的关系,试验以烟草品种南江3号中部叶为材料,研究了干筋期烟叶烘烤循环风机转速对烤后烟叶主要化学成分协调性和评吸质量的影响。结果表明,烘烤开始至52℃范围内风机转速采用1 450 r/min、52～60℃范围内风机转速采用960 r/min、60~65℃至烘烤结束风机转速采用720r/min进行通风,可以提高烤后烟叶内在品质,促进化学成分协调性,有利于石油醚提取物含量的积累,能够明显改善烤后烟叶的香吃味。
To explore the influence of different rev of circulating fan during current intensive baking process on inner quality of tobacco leaves after baking,the relationship between rev of circulating fan and the taste and flavor of tobacco was analyzed using middle leaves of Nicotiana tabacum L.cv.Nanjiang No.3 as material;and the effects of baking circulating fan rev during stem drying stage on the coordination of main chemical composition and smoking quality of tobacco leaves w ere investigated.Results showed if the rev of fan was 1 450 r / min from the beginning of baking to 52 ℃,960 r / min when the temperature was 52～60 ℃;and 720 r / min from 60~65 ℃ to the end of baking,the internal quality of roast tobacco as well as the coordination of chemical composition could be promoted;while the accumulation of petroleum ether extract would be benefited,thus the flavor and taste of roast tobacco leaves was obviously improved.
Hubei Agricultural Sciences
dense curing barn
rev of fan