CAJ | 학술논문

[目的]比较三段式调制工艺、提质增香调制工艺、津巴布韦调制工艺3种调制工艺对烟叶调制质量的影响，筛选适宜的烘烤工艺，在生产上示范应用。[方法]采用 KRK26品种下部、中部、上部烟叶，进行调制试验，分析原烟质量性状。[结果]采用提质增香调制工艺，上等烟、中上等烟比例比津巴布韦调制工艺提高了4.68%、1.97%，均价提高了1.15元/kg，比三段式调制工艺处理分别提高了10.33%、9.07%、3.12元/kg。提质增香调制工艺能有效改善烟叶香气质、增加香气量，烟叶香吃味和协调性均较好。[结论]烤烟提质增香调制工艺可供烟叶生产借鉴使用。
[목적]비교삼단식조제공예、제질증향조제공예、진파포위조제공예3충조제공예대연협조제질량적영향，사선괄의적홍고공예，재생산상시범응용。[방법]채용 KRK26품충하부、중부、상부연협，진행조제시험，분석원연질량성상。[결과]채용제질증향조제공예，상등연、중상등연비례비진파포위조제공예제고료4.68%、1.97%，균개제고료1.15원/kg，비삼단식조제공예처리분별제고료10.33%、9.07%、3.12원/kg。제질증향조제공예능유효개선연협향기질、증가향기량，연협향흘미화협조성균교호。[결론]고연제질증향조제공예가공연협생산차감사용。
[Objective] The aim was to compare the effects of three-phase technique, quality and aromatic-flavor improvement technique and Zimbabwe technique on to-bacco quality to select a suitable technique in tobacco production. [Method] Tobacco leaves in down, middle and upper parts of a tobacco variety KRK26 were col ected to analyze raw tobacco quality characters. [Result] With quality and aromatic-flavor improvement technique, the proportions of high-quality and middle/high quality tobac-cos improved by 4.68% and 1.97% and average price enhanced by 1.15 yuan/kg, increasing by 10.33%, 9.07% and 3.12 yuan/kg, compared with three-phase tech-nique. It is proved that the technique would better improve tobacco fragrance and quality and coordinate tobacco fragrance, taste and throat-irritation. [Conclusion] Quality and aromatic-flavor improvement technique provides references for tobacco production.