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Strong-flavor flue-cured tobacco variety third Xiang tobacco delay slow baking method

A flue-cured tobacco variety and Luzhou-flavored technology, applied in tobacco, tobacco preparation, application, etc., can solve problems such as uneven yellowing, slow water loss, unfavorable appearance and internal quality of Xiangyan No. 3, and improve quality and efficiency Significant, rapid degradation effect

Pending Publication Date: 2019-02-26
CHINA TOBACCO CENTRAL SOUTH AGRICULTURAL EXPERIMENTAL STATION +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Xiangyan No. 3 adopts a three-stage baking process, which turns yellow slightly faster than K326, slightly slower than Yunyan 87, loses water slower, turns yellow unevenly, and is more difficult to bake. Intrinsic quality is unfavorable

Method used

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  • Strong-flavor flue-cured tobacco variety third Xiang tobacco delay slow baking method
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  • Strong-flavor flue-cured tobacco variety third Xiang tobacco delay slow baking method

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Experimental program
Comparison scheme
Effect test

example 1

[0029] In July 2014, at the experimental site in Shangcun, Lanxi Yao Village, Jiangyong County, Yongzhou City, Hunan Province, the specific implementation of roasting Xiangyan No. 3 of the present invention and traditional roasting techniques for K326 and Yunyan 87:

[0030] 1.1 Changes of chlorophyll concentration of different varieties of middle leaves

[0031] Depend on figure 1 It is known that when the three varieties enter the baking room, the chlorophyll a content is K326 > Xiangyan No. 3 > Yunyan 87. When the three varieties are baked for 0-48 hours, the chlorophyll a declines rapidly, slows down in 48-72 hours, and slows down in 72 hours. Afterwards, the content changes very little, and by the end of the roasting, the chlorophyll a content is extremely low. Depend on figure 2It is known that when the chlorophyll b content of the three varieties enters the curing room, K326 reaches 1.777mg / g, Xiangyan No. 3 is 1.459mg / g, and Yunyan 87 is 1.003mg / g. When the three va...

example 2

[0039] In September 2014, in the test site of Gangbang Village, Daoer Township, Huayuan County, Western Hunan, the effect of roasting Xiangyan No. 3 with the time-delayed slow roasting process of the present invention and roasting K326 with the traditional roasting process:

[0040] 2.1 Analysis of economic traits of tobacco leaves in each treatment

[0041] By grading and measuring the cured tobacco leaves, the quality comparison of the tobacco leaves in the whole room (see Table 1): the proportion of the top-quality tobacco after the delay and slow-curing process of the lower tobacco is 5.86%, which is 0.55% higher than the 5.31% of the conventional curing, and the upper-medium tobacco The ratio is 80.93%, which is 6.28% higher than the 74.65% of conventional roasting, and the average price is 17.27 yuan / kg, which is 1.55 yuan / kg higher than the 15.72 yuan / kg of conventional roasting; The proportion of smoke is 38.06%, which is 1.41% higher than that of conventional roasting...

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Abstract

The invention relates to a strong-flavor flue-cured tobacco variety third Xiang tobacco delay slow baking method. On the basis of traditional three-stage baking, the delay slow baking method is characterized in that delay slow backing is conducted for 12 h in the wilting stage and the stem drying stage, the method is mainly characterized in that baking is conducted until tobacco leaves are basically all yellow and become sufficient wilting collapse, in the wilting stage when main veins become soft, the temperature continues to be stabilized for 12 h extension, afterwards, slow warming is conducted, stable humidity elimination is conducted, tobacco stems become yellow, and a yellow-piece yellow-stem small roller is obtained; in the stem drying stage that the tobacco leaves are all dried toform a big roller, the temperature is stabilized for 12 h extension, and finally baking is conducted until all the tobacco stems are dried. According to the third Xiang tobacco delay slow baking process, rapid degradation of chlorophyll can be promoted, the high carotenoid content level and proper polyphenol oxidase activity are maintained, the first-class tobacco rate of the tobacco leaved obtained after baking is increased by 4.4%, the average price is increased by 2.72 yuan / kg, the average tobacco leaf income per mu is increased by about 334 yuan, and the tobacco leaf maturity, tissue structure, identity, oil content and tobacco leaf color are all superior to those of a traditional three-stage baking process.

Description

technical field [0001] The invention belongs to the technical field of flue-cured tobacco preparation, and in particular relates to a time-delayed and slow-cure process of Luzhou-flavor flue-cured tobacco variety Xiangyan No. 3. Background technique [0002] Baking is the key link in forming the quality of flue-cured tobacco leaves. Through the control of time, temperature and humidity during the baking process, the metabolism and transformation of various substances in the tobacco leaves, the change of enzyme activity and the formation of various aroma substances can be effectively promoted. In recent years, there has been a traditional three-stage curing process. Luo Yigui et al. have explored the best curing process to improve the quality of the middle leaves of the flue-cured tobacco variety K326, and achieved the conclusion of improving the quality and flavor of the middle leaves of K326 during the curing process. The results show that Chongqing The quality of the firs...

Claims

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Application Information

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IPC IPC(8): A24B3/10
CPCA24B3/10
Inventor 胡日生范才银向世鹏余金龙罗井清蒋笃忠袁芳陈前锋詹良曾惠宇于庆涛肖志翔刘光辉单雪华李玉辉张震
Owner CHINA TOBACCO CENTRAL SOUTH AGRICULTURAL EXPERIMENTAL STATION
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