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大田成熟期以淀粉的大量积累和蛋白质的持续降解为特征,淀粉的大量降解发生在烘烤过程中,而蛋白质在烘烤过程中降解量微弱。原烟的淀粉含量决定于烘烤过程中淀粉酶活性大小,而与成熟期淀粉的积累量无关。原烟的蛋白质含量与工艺成熟期蛋白质含量呈显著正相关,原烟还原糖含量与烘烤过程中淀粉的降解量呈显著正相关,而与工艺成熟期还原糖含量无关。适宜种类的生长调节剂有利于烤后烟品质提高。
During the ripening period of the field, starch is accumulated in a large amount and the protein is continuously degraded, and a large amount of degradation of starch takes place during the baking process, and the protein is weakly degraded during the baking process. The original tobacco starch content is determined by the size of amylase during baking, but not with the accumulation of starch in mature stage. There was a significant positive correlation between the protein content of raw tobacco and the protein content in the mature stage of the process. The content of reducing sugars in raw tobacco was significantly and positively correlated with the starch degradation in the baking process, but not with the reducing sugar content in the mature stage. Appropriate types of growth regulators are conducive to improving the quality of baked tobacco.