CAJ | 학술논문

以中烟100品种为供试材料，研究了密集烘烤干筋阶段不同温度对烟叶品质的影响。结果表明：适宜的干筋温度（干球温度稳定在67℃左右，湿球温度41～42℃，直到全炕烘烤结束）可提高烤后烟叶经济性状，改善外观和感官质量。67℃中温干筋处理较65℃和70℃两处理提高了上等烟比例、中上等烟比例、橘色烟比例和均价；总糖、还原糖含量和两糖比、糖碱比、氮碱比随着干筋温度升高呈增加的趋势；中温干筋处理化学成分相对协调；各处理的感官总分以中温干筋最高，低温干筋次之，高温干筋最低；中温干筋处理在香气质、香气量、杂气、余味等指标高于其他两处理。
이중연100품충위공시재료，연구료밀집홍고간근계단불동온도대연협품질적영향。결과표명：괄의적간근온도（간구온도은정재67℃좌우，습구온도41～42℃，직도전항홍고결속）가제고고후연협경제성상，개선외관화감관질량。67℃중온간근처리교65℃화70℃량처리제고료상등연비례、중상등연비례、귤색연비례화균개；총당、환원당함량화량당비、당감비、담감비수착간근온도승고정증가적추세；중온간근처이화학성분상대협조；각처리적감관총분이중온간근최고，저온간근차지，고온간근최저；중온간근처리재향기질、향기량、잡기、여미등지표고우기타량처리。
The tobacco variety Zhongyan100 was taken as experimental materials to study the effects of different temperatures in stem-drying phase in bulk curing-barn on quality of tobacco leaves. The results showed that the suitable stem-drying temperature (stabilizing dry bulb temperature at about 67℃and wet bulb temperature at 41℃~42℃ until the end of baking in whole curing-barn) can improve the economic characters, the appearance and the sensory quality of cured tobacco. Compared with the other two treatments, the stem-drying treatment with middle temperature (67℃) increased the proportion of superior tobacco, the proportion of middle-high level tobacco, the proportion of orange smoke and the average price. The contents of total sugar and reducing sugar, the ratio of total sugar to reducing sugar, the ratio of sugar to nitrogen, and the ratio of nitrogen to alkali increased with increasing stem-drying temperature. The chemical components in tobacco with middle stem-drying temperature were relatively harmonized. The total sensory score of each treatment was the highest in treatment of middle stem-drying temperature, medium in treatment of low stem-drying temperature, and the lowest in treatment of high stem-drying temperature. In comparison with the other two treatments, the treatment of middle stem-drying temperature was high in the indicators of aroma quality, aroma concentration, offensive smoke and aftertaste.