CAJ | 학술논문

为探索一种新的处理低次烟叶的加工方法，提升烟叶的使用价值，通过设计低、中、高3种烘焙强度，从过程水分、物理指标、常规化学成分、香味成分及感官质量5个方面系统分析了在3种烘焙强度处理下烟丝的质量状况，同时，研究了单糖施加对低次烟叶烘焙处理的效果。试验结果表明，烤烟烘焙处理强度应低于白肋烟，且单糖能改善烘焙后低次烟叶的质量，低强度条件下烘焙后烟丝的质量较原料样显著提升。
위탐색일충신적처리저차연협적가공방법，제승연협적사용개치，통과설계저、중、고3충홍배강도，종과정수분、물리지표、상규화학성분、향미성분급감관질량5개방면계통분석료재3충홍배강도처리하연사적질량상황，동시，연구료단당시가대저차연협홍배처리적효과。시험결과표명，고연홍배처리강도응저우백륵연，차단당능개선홍배후저차연협적질량，저강도조건하홍배후연사적질량교원료양현저제승。
In order to discuss a new method used in handling the discarded tobacco, purpose of the experiment was promoting use value of the leaf, three handled strengths were designed including low, medium and high. The quality of the handled tobacco was analyzed by the process moisture, the tobacco physical index, the regular chemistry, the volatile composition and the sensory quality. Meanwhile, the handling effect of using the simple sugar in the process of toasting was researched. The handled strength of the flue-cured tobacco should be lower than the burley tobacco from the analysis of the experiment result. The simple sugars could promote the quality of the discarded tobacco leaf after toasting. The quality of the cut tobacco after toasting in low strength was significantly promoted via the raw material.