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2011年研究了在密集式烤房条件下采用121烘烤工艺对K326烟叶主要化学成分的影响,结果表明:烘烤48 h,下部叶叶绿素降解率达80.45%,烘烤66 h,中部叶叶绿素降解率达79.6%,烘烤54 h,上部叶叶绿素降解率为89.6%;定色期采用慢排湿、慢定色的措施,可有效延长蛋白质和淀粉的降解时间,使烟叶内含物充分转化,主要化学成分达到一个协调平衡;干筋期采用快速干筋,通过降低还原糖和香气物质的损耗,相应提高了烟叶还原糖含量和香气量。
In 2011, the effects of 121 baking process on the main chemical components of K326 tobacco were studied in intensive barn. The results showed that the chlorophyll degradation rate of lower leaf reached 80.45% Degradation rate of 79.6%, baking 54h, the upper leaf chlorophyll degradation rate of 89.6%; fixed row of slow-wetting, slow fixing measures can effectively extend the degradation time of protein and starch, so that the contents of tobacco leaves full Conversion, the main chemical components to achieve a coordinated balance; dry tendons fast dry tendons, by reducing the loss of reducing sugars and aroma substances, the corresponding increase in reducing sugar content of tobacco and aroma.