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为确定烤烟烘烤定色阶段最优的升温方式,优化河南烟区密集烘烤工艺、提高烤烟质量,以中烟100为材料,在烘烤定色阶段设置慢加速升温和分段升温2种升温方式,研究了不同升温方式对烟叶经济性状和耗能成本、外观质量、主要化学成分含量、感官评吸质量以及中性挥发性香气成分含量的影响。结果表明,与分段升温相比,定色阶段采用慢加速升温的经济效益较好,煤耗降低,上等烟比例增加,均价提高0.15元/kg,产值增加318元/hm2;烤后烟叶油分、色度、挂灰杂色等外观品质指标得到改善;中部烟和上部烟总糖、还原糖含量分别增加0.82、0.33个百分点和0.66、0.22个百分点,烟碱、淀粉含量分别降低0.11、0.09个百分点和0.54、1.03个百分点,化学成分趋于协调;感官评吸整体得分高,香气量增加、刺激性减轻;中部烟叶新植二烯含量、挥发性物质总量分别增加8.20%、5.68%,同时中、上部叶新植二烯占挥发性物质总量的比例和茄酮含量均增加。而定色阶段采用分段升温,上部烟叶新植二烯含量和挥发性物质总量较高,且烤后烟叶类胡萝卜素降解产物、芳香族氨基酸类降解产物、美拉德反应产物总量较高。综合分析认为,密集烘烤定色阶段采用慢加速升温方式,即升温速度先慢后快,干球温度分38～40℃、42～46℃、46～50℃、50～54℃等4个阶段,正常烟叶升温速度依次为每4、3、2、1h升温1℃,对烟叶进行烘烤,经济效益和烤后烟叶质量较好,值得在河南烟叶密集烘烤中推广应用。
In order to determine the optimal temperature rising mode during flue-curing, optimize the intensive baking process and improve the quality of flue-cured tobacco in Henan Province, The effects of different heating methods on economic traits and energy costs, appearance quality, main chemical components, sensory evaluation quality and neutral volatile aroma components were studied. The results showed that compared with the staged heating, the economic benefits of slow temperature rise were better, the coal consumption decreased, the proportion of superior tobacco increased, the average price increased by 0.15 yuan / kg and the output value increased by 318 yuan / hm2. After roasted tobacco The appearance quality indexes such as oil, color and hanging ash were improved. The content of total sugar and reducing sugar in middle tobacco and upper tobacco increased by 0.82 and 0.33 percentage points and 0.66 and 0.22 percentage points respectively, while nicotine and starch content decreased by 0.11 and 0.11 respectively, 0.09 percentage points and 0.54,1.03 percentage points, the chemical components tend to coordinate; sensory evaluation overall score high, aroma increased, irritation alleviation; central tobacco neophytadiene content, total volatile matter increased by 8.20%, 5.68 %, At the same time, in the upper part of phytoperine accounted for the proportion of total volatile substances and solanone levels were increased. While the colorimetric stage temperature by segment, the upper tobacco neophytadiene content and the total amount of volatile materials, and after roasted tobacco carotene degradation products, aromatic amino acid degradation products, Maillard reaction products than the total high. According to the comprehensive analysis, the slow-heating method was adopted in the intensive baking and fixing stage, that is, the heating speed was slowed down first and then fast, the dry-bulb temperature was 38 ~ 40 ℃, 42 ~ 46 ℃, 46 ~ 50 ℃, 50 ~ 54 ℃ Stage, the normal tobacco leaf heating rate followed by every 4, 3, 2, 1h temperature 1 ℃, the baking of tobacco leaves, the economic benefits and quality of the cured tobacco is better, it is worth to promote the application of Henan tobacco intensive baking.