摘要 采用田間試驗，以處理T5（當?shù)爻Ｒ?guī)烘烤工藝）為對照，研究了不同烘烤工藝條件對煙湘煙5號烘烤質量及經(jīng)濟效益的影響。結果表明，處理T4（穩(wěn)溫慢烤烘烤工藝）烤后煙葉含青率、黑煙比例、雜色煙比例較低，疏松程度、葉片結構和身份較好，中上等煙比例最高，達96.86%，總均價最高，達27.2元/kg。處理T1（低溫中濕烘烤工藝）烘烤含青率較高，均價較低；處理T2（中溫中濕烘烤工藝）烘烤質量及經(jīng)濟效益僅次于處理T4；處理T3（中溫高濕烘烤工藝）烘烤質量及經(jīng)濟效益最差。故綜合看，處理T4是湘煙5號的最適宜烘烤工藝。
　　關鍵詞 湘煙5號；烘烤工藝；烘烤成本；煙葉外觀質量；等級結構；均價
　　中圖分類號 TS44 文獻標識碼 A 文章編號 1007-5739（2017）08-0253-04
　　Effects of Different Flue-curing Processes on Quality and Economic Benefit of Tobacco Xiangyan 5
　　LUO Jing-qing 1 ZHOU Zhi-cheng 2 HU Ri-sheng 2 LI Di-qin 3 TANG Hai-feng 4 ZHAN Liang 4 HE Yong-qiu 4
　　ZENG Hui-yu 4 FAN Cai-yin 4 *
　�。�1 China Tobacco Leaf Corporation，Bingjing 100045； 2 Hunan Province Tobacco Company； 3 College of Agronomy，Hunan Agricultural University； 4 Changning Branch of Hengyang Tobacco Company）
　　Abstract The effects of different flue-curing conditions on quality and economic benefit of flue-cured tobacco Xiangyan 5 were studied in field by taking the treatment T5（local conventional curing process）as the control.The results showed that flue-cured tobacco with green rate，black smoke and variegated leaves proportions of the treatment T4（steady temperature slow baking process）were low，the loose degree，leaf structure and identity were better，the proportion of superior tobacco leaves was the highest，reached 96.86%，the total price was the highest，up to 27.2 yuan/kg.The treatment T1（low temperature and medium wet baking process）with green rate was higher，the average price was lower；baking quality and economic benefit of the treatment T2（medium temperature and medium wet curing process）were next to the treatment T4；baking quality and economic benefit of the T3（medium temperature and high humidity baking process）were the worst.Therefore，in general，the treatment T4 was the most suitable baking process of Xiangyan 5.
　　Key words Xiangyan 5；flue-curing technology；baking cost；tobacco sensory quality；hierarchical structure；average price
　　隨著我國煙葉烘烤設備的不斷發(fā)展，密集烤房已經(jīng)在全國范圍內普遍推廣應用[1-4]，其節(jié)能、省工、提升煙葉質量等優(yōu)勢不斷顯現(xiàn)。然而近幾年對密集烤房的研究結果表明，密集烤房烤后煙葉香氣量不足、組織結構緊密、顏色淡等問題影響了煙葉的工業(yè)可用性[5-6]。湘煙5號是湖南省當前普遍推廣的新品種，開展該品種的適宜烘烤工藝研究，以消除“黃片青筋”，增加桔黃煙比例，降低淀粉含量，促進化學成分協(xié)調，提高煙葉香氣質量，為提高煙葉烘烤質量以及因地制宜地制定密集烘烤工藝提供依據(jù)。
　　1 材料與方法
　　1.1 試驗地概況
　　試驗地點位于常寧市三角塘鎮(zhèn)幸福村，試驗煙農(nóng)為廖細良、廖倫余、廖常榮。
　　1.2 試驗材料
　　試驗烤煙品種為湘煙5號，烤房為湘密一號，裝煙方式為常規(guī)的編竿。試驗設備：氣流上升式密集烤房5座，配備8 號風機、變頻電機和控濕設備�？痉勘�溫保濕性能良好，升溫靈敏，排濕順暢。
　　1.3 試驗設計
　　試驗設5個處理：低溫中濕烘烤工藝（T1）；中溫中濕烘烤工藝（T2）；中溫高濕烘烤工藝（T3）；穩(wěn)溫慢烤烘烤工藝（T4）；以當?shù)爻Ｒ?guī)烘烤工藝作對照（CK）。以下、中、上部煙各進行一房煙葉烘烤試驗。

相關熱詞搜索：烘烤 烤煙 經(jīng)濟效益 質量 工藝