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    赖秀清, 林桂华, 童旭华, 邱志丹. 烤烟上部叶带茎烘烤的技术研究[J]. 中国烟草科学, 2006, 27(1): 29-31.
    引用本文: 赖秀清, 林桂华, 童旭华, 邱志丹. 烤烟上部叶带茎烘烤的技术研究[J]. 中国烟草科学, 2006, 27(1): 29-31.
    LAI Xiu- qing, LIN Gui- hua, TONG Xu- hua, QIU Zhi- dan. Curing technology for upper leaves with stem of flue- cured tobacco[J]. CHINESE TOBACCO SCIENCE, 2006, 27(1): 29-31.
    Citation: LAI Xiu- qing, LIN Gui- hua, TONG Xu- hua, QIU Zhi- dan. Curing technology for upper leaves with stem of flue- cured tobacco[J]. CHINESE TOBACCO SCIENCE, 2006, 27(1): 29-31.

    烤烟上部叶带茎烘烤的技术研究

    Curing technology for upper leaves with stem of flue- cured tobacco

    • 摘要: 提高上部烟叶的可用性一直是烤烟生产和卷烟工业不断研究的课题,龙岩烤烟产区为了进一步提高上部烟叶的可用性,开展了上部叶带茎烘烤技术研究。结果表明,上部4- 8 片叶带茎烘烤能改善烟叶外观质量,提高上等烟比例10 个百分点,提高烟叶均价0.65- 0.84 元/ kg,降低单叶重0.41 g ,降低烟碱含量0.01- 0.5 个百分点,降低总糖含量2.29 个百分点,降低还原糖含量1.64个百分点,提高烟叶含钾量0.03- 0.19 个百分点。烟叶品质均一性好,从而有效提高了上部烟叶的烘烤质量和可用性。

       

      Abstract: Studies to improve the usability of the upper leaves was carried out in Longyan, Fujian Province.The results showed that the curing of the upper four to eight leaves with stem could improve the apparent quality of flue- cured tobacco, enhance the first grade tobacco leaf proportion by 10 percent, increase the average price and K2O content by 0.65- 0.84 yuan / kg and 0.03%- 0.19% respectively, and reduce the weight per leaves by 0.41 g, decrease the amounts of nicotine, total sugar and reducing sugar by 0.01%- 0.5%, 2.29% and 1.64% respectively. The quality and usability of the upper leaves were imprved significantly with the uniform of tobacco quality.

       

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