摘要
研究不同品种烤烟上部叶在烘烤过程中主脉失水干燥特性,为准确判断烟叶主脉在烘烤过程中的失水情况从而精准制定烘烤工艺提供科学参考。以红花大金元、云烟116及KRK26品种上部叶为试验材料,分析烘烤过程中主脉失水及形态变化特性。结果表明:在烘烤过程中主脉含水量逐渐降低,并呈现快-慢-快的变化规律;硬度呈现出先变软后稳定而后变硬的变化规律;主脉横向、纵向及横切面积收缩率呈现逐渐增大的变化规律,纵向收缩率以及横切面积收缩率与主脉失水程度呈显著线性正相关关系(R2>0.95)。各品种间烘烤过程中主脉失水速率表现为红花大金元最快,云烟116其次,KRK26最慢。
The dehydration and drying characteristics of main veins of different varieties of flue-cured tobacco are studied during the baking process, to provide a scientific reference for accurately determining the loss of water in the main vein of the tobacco leaf during the baking process and accurately formulate the baking process. Using the upper leaves of Honghuadajinyuan, Yunyan 116 and KRK26 as experimental materials, water loss and morphological characteristics of main vein are analyzed during curing. The results show that the water content of the main vein gradually decreases during curing, and the change law is fast-slow-fast; the hardness shows a change law that first become soft and then stabilize and then become hard; the lateral, longitudinal and transverse area of the main vein show a gradual increase, and the longitudinal shrinkage and cross-sectional area shrinkage are significantly positively correlated with the degree of water loss in the main vein（R2〉0.95）. The water loss rate of the main vein during curing of each variety is the fastest for Honghuadajinyuan, followed by Yunyan 116, and KRK26 the slowest.
作者
邱坤
高娅北
付小红
陈益银
赵东方
赵贵斌
李钠钾
Qiu Kun1, Gao Yabei2, Fu Xiaohong3, Chen Yiyin3, Zhao Dongfang1, Zhao Guibin1, Li Najia3(1. Qiandongnan Tobacco Company of Guizhou Province, Kaili 556000, China; 2. College of Tobacco, Henan Agricultural University, Zhengzhou 450002, China; 3. Chongqing Tobacco Company of China National Tobacco Corporation, Chongqing 400023, China)
出处
《湖南文理学院学报（自然科学版）》
CAS
2018年第3期81-85,共5页
Journal of Hunan University of Arts and Science(Science and Technology)
基金
中国烟草总公司重庆市公司资助项目(NY20150601070011)
关键词
烤烟
主脉
含水率
形态收缩
flue-cured tobacco
main vein
moisture content
shape shrinkage
