蒋笃忠 陈洪浪 何阳 伍守贵 敬礼恒 张大伟 袁方

摘    要：为探索密集烘烤过程中烟叶失水率的控制，进一步优化现有的烘烤工艺，开展了关键温度点失水率控制对烤后烟叶质量影响的研究，设干球温度42 ℃时稳温使烟叶失水率达到35%的烘烤工艺为处理组，以常规烘烤工艺为对照，分析其能耗成本及烤后烟叶的经济性状、外观质量和化学成分。结果表明，与对照相比，处理组的能耗略有降低，无论是上部叶还是中部叶，其烤后烟叶的上等烟叶、橘黄烟叶、结构疏松烟叶及烤熟烟叶的比例均有提高，烟叶内大分子物质转化更加充分，烤后烟叶的化学成分更趋协调，其中，中、上部烤后烟叶淀粉含量分别降低了1.3，1.7百分点，均价分别提高了2.05%，2.35%。综合而言，干球温度42 ℃时稳温使烟叶失水率达到35%有利于提高烤后烟叶的质量。

关键词：密集烘烤;失水率;烘烤质量

中图分类号：S572         文献标识码：A          DOI 编码：10.3969/j.issn.1006-6500.2021.05.004

Abstract： In order to explore the control of tobacco leaf water loss rate during intensive curing and further optimize the existing baking process， the experiment was conducted to study the effect of water loss rate control at key temperature points on the quality of flue-cured tobacco leaves. The baking process with a dry bulb temperature of 42 °C and a tobacco leaf water loss rate of 35% was designed as the treatment group， and the conventional baking process was as the control， the energy consumption cost， economic properties， appearance quality， and chemical composition of tobacco leaves after curing were analyzed. The results showed that compared with the control， the energy consumption of the treatment group was slightly reduced， the proportions of high-grade tobacco leaves， orange tobacco leaves， loose structure tobacco leaves and mature tobacco leaves after curing were increased both in the upper leaves and middle leaves， the conversion of macromolecular substances in tobacco leaves was more complete， and the chemical composition of the tobacco leaves became more coordinated. Among them， the starch content of the middle and upper flue-cured tobacco leaves decreased by 1.3 and 1.7 percentage points respectively， and the average price increased by 2.05% and 2.35% respectively. In summary， the baking process with a dry bulb temperature of 42 °C and a tobacco leaf water loss rate of 35% is beneficial to improve the quality of the flue-cured tobacco leaf.

Key words： intensive baking; water loss rate; baking quality

烟叶烘烤是烤烟生产中对质量起决定性作用的环节之一，是技术操作性强、用工较多的环节[1-2]。传统的烟叶烘烤模式，烘烤实操人员主要靠经验开展工作[3-4]。由于对烟叶状态的判断、工艺的理解执行往往存在较大差异，导致烘烤质量稳定性下降[5-7]。同时，水分动态的控制是烟叶烘烤的关键，常因循环风机操作不当、工艺不到位等原因造成烟叶失水过快或过慢而形成烤坏烟叶，不适应现代烟叶生产发展的需要[8-9]。

目前，有关烟叶烘烤不同阶段的失水速度及风速的研究已有诸多报道。……