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Effects of Different Flue-curing Techniques on Quality of Flue-cured Tobacco in Enshi of Hubei Province
Pages: 33-35
Year: Issue:  2
Journal: Acta Agriculturae Jiangxi

Keyword:  烤烟烘烤工艺品质;
Abstract: 采用自控温湿实验柜,研究了不同烘烤工艺对湖北恩施烤烟品质的影响.结果表明:延长烘烤过程中关键阶段的时间或适当提高湿度,均能促进烟叶大分子物质的降解.其中,变黄期40~42 ℃与定色期54 ℃均拉长12 h的工艺,烤后烟叶淀粉、总氮、烟碱含量最低,还原糖、总糖、氨基酸与蛋白质含量居中,石油醚提取物含量较高,外观质量与感官质量评价最高,综合表现最优,最有利于烤烟品质的提高.
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