浅谈烤烟精细化技术解决百色烟区K326品种烤青烟对策

Discussion on the countermeasures to solve the K326 variety toasted smoke in Baise tobacco area by fine technology of flue-cured tobacco

摘要

烤青烟是指烤后烟叶的叶面或烟筋含青程度超过规定限度的原烟（非现行烤烟分级标准所指青黄烟），烤青烟的特点包括烟叶中含青度超过规定限度，香气质差，香气量小，刺激性和青杂气增加，可用性变低，其内在化学成分转化分解是不完全的，糖含量低、氮化合物含量高、蛋白质含量高，香气质差，香气量少，刺激性强，青杂气增加，整体质量较黄烟差^[8]。该文结合百色烟区实际，从成熟采收、运输编烟装炉、烤房设备、烘烤工艺等方面，分析了K326品种含青烟产生的原因，采用烤烟精细化烘烤技术，提出相应解决对策。

Abstract

Roasted green tobacco refers to the original tobacco whose leaf surface or weed contains more than the prescribed limit after roasting (not the current flue-cured tobacco grading standard refers to green and yellow tobacco). The characteristics of roasted green tobacco include that the green content of tobacco exceeds the prescribed limit, the aroma is poor, the aroma is small, the irritant and the impurities are increased, the availability is reduced, and the transformation and decomposition of its internal chemical components are incomplete.Low sugar content, high nitrogen compound content, high protein content, poor aroma, less aroma, strong irritation, increased green impurities, the overall quality is worse than yellow tobacco [8]. Combining with the actual situation of Baise tobacco area, the paper analyzed the causes of K326 varieties containing black smoke from the aspects of mature collection, transportation and furnaces, baking equipment and baking technology, adopted fine baking technology of flue-cured tobacco, and put forward corresponding countermeasures.

关键词

烤烟精细化技术 / 解决 / K326品种 / 烤青烟 / 对策

Key words

flue-cured tobacco refining technology / Resolve / K326 variety / Roasted green smoke / counterplan

参考文献

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