CAJ | 학술논문

[目的]比较中国提质增香烟叶烘烤工艺、中国三段式烟叶烘烤工艺、津巴布韦烟叶烘烤工艺，3种主流烘烤工艺对原烟质量的影响，筛选出适宜的烘烤工艺供烤烟生产使用。[方法]采用K326品种烟叶，进行3种工艺的中部烟叶烘烤试验，分析原烟的关键化学成分、等级质量、评吸质量。[结果]中国提质增香烟叶烘烤工艺比津巴布韦烟叶烘烤工艺、中国三段式烟叶烘烤工艺优越，可降低原烟淀粉含量、中上等烟比例提高1.8%~7.95%、均价增加1.64~3.21元/kg，评吸得分高1.5~4.4分。中国提质增香烟叶烘烤工艺能有效改善烟叶香气质，提高烟叶香气量，改善烟叶香吃味和协调性。[结论]该研究为提高烟叶可用性提供了一定的参考依据。
[목적]비교중국제질증향연협홍고공예、중국삼단식연협홍고공예、진파포위연협홍고공예，3충주류홍고공예대원연질량적영향，사선출괄의적홍고공예공고연생산사용。[방법]채용K326품충연협，진행3충공예적중부연협홍고시험，분석원연적관건화학성분、등급질량、평흡질량。[결과]중국제질증향연협홍고공예비진파포위연협홍고공예、중국삼단식연협홍고공예우월，가강저원연정분함량、중상등연비례제고1.8%~7.95%、균개증가1.64~3.21원/kg，평흡득분고1.5~4.4분。중국제질증향연협홍고공예능유효개선연협향기질，제고연협향기량，개선연협향흘미화협조성。[결론]해연구위제고연협가용성제공료일정적삼고의거。
Objective The aim was to compare effects of three curing techniques (Chinese tobacco curing-method for improving tobacco quality and fragrance, Chi-nese (three-phase) tobacco curing technique, and Zimbabwe tobacco curing tech-nique) on quality of tobacco and to select optimal curing method. [Method] In Peng-shui county in Chongqing, tobacco variety K326 was chosen as test materials to conduct tobacco curing tests as per three techniques to analyze key components of raw tobacco, grade quality and evaluation quality. [Result] The content of starch in tobacco was reduced by Chinese tobacco curing-method for improving tobacco quality and fragrance, and the ratio of middle and high quality grade tobaccos im-proved by 1.8%-7.95%; average price increased by 1.64-3.21 yuan/kg; evaluation grade grew by 1.5-4.4. The technique is proved in enhancing tobacco fragrance quality and quantity as wel as improving and adjusting fragrance, taste and flavor. [Conclusion] Chinese (three-phase) tobacco curing technique improves tobacco quali-ty and provides references for production demonstration areas of tobacco curing.