CN116172226B - Picking and baking method for characteristic tobacco leaves with positive sweet flavor - Google Patents
Picking and baking method for characteristic tobacco leaves with positive sweet flavor Download PDFInfo
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- 241000208125 Nicotiana Species 0.000 title claims abstract description 191
- 235000002637 Nicotiana tabacum Nutrition 0.000 title claims abstract description 191
- 238000000034 method Methods 0.000 title claims abstract description 40
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 32
- 235000019634 flavors Nutrition 0.000 title claims abstract description 32
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 30
- 238000004383 yellowing Methods 0.000 claims abstract description 70
- 238000001035 drying Methods 0.000 claims abstract description 11
- 210000003462 vein Anatomy 0.000 claims abstract description 11
- 238000003306 harvesting Methods 0.000 claims description 19
- 230000003111 delayed effect Effects 0.000 claims description 12
- 230000006641 stabilisation Effects 0.000 claims description 12
- 238000011105 stabilization Methods 0.000 claims description 12
- 239000000779 smoke Substances 0.000 claims description 7
- 230000000630 rising effect Effects 0.000 claims description 6
- 210000002435 tendon Anatomy 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000003247 decreasing effect Effects 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 claims description 3
- 108010068370 Glutens Proteins 0.000 claims description 2
- 235000021312 gluten Nutrition 0.000 claims description 2
- 230000002035 prolonged effect Effects 0.000 claims description 2
- 238000004804 winding Methods 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 abstract description 10
- 239000000126 substance Substances 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 3
- 229930006000 Sucrose Natural products 0.000 abstract description 3
- 239000005720 sucrose Substances 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 2
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 238000007599 discharging Methods 0.000 abstract description 2
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract description 2
- 238000004904 shortening Methods 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 238000011282 treatment Methods 0.000 description 14
- 230000001953 sensory effect Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000019504 cigarettes Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 241000235648 Pichia Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B1/00—Preparation of tobacco on the plantation
- A24B1/02—Arrangements in barns for preparatory treatment of the tobacco, e.g. with devices for drying
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01D—HARVESTING; MOWING
- A01D45/00—Harvesting of standing crops
- A01D45/16—Harvesting of standing crops of tobacco
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/10—Roasting or cooling tobacco
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- Agronomy & Crop Science (AREA)
- Environmental Sciences (AREA)
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Abstract
The invention discloses a picking and baking method for characteristic tobacco leaves with good sweetness, which is characterized in that picking and baking is performed by delaying the picking time of fresh tobacco leaves, improving picking maturity, and then adopting a two-long two-high two-low two-quick two-slow two-flexible two-matched baking process. The technical scheme of prolonging the time of the later yellowing stage and the later color fixing stage, shortening the time of the later low-temperature yellowing stage and the dry rib stage, improving the yellowing degree of tobacco leaves, increasing the wet bulb temperature except for the later yellowing stage and the earlier color fixing stage, reducing the wet bulb temperature of the later yellowing stage and the earlier color fixing stage, accelerating the heating speed of the later yellowing stage and the later color fixing stage, slowing down the heating speed of the later yellowing stage and the earlier middle color fixing stage, coordinating the synchronization of tobacco leaves and main vein yellowing and drying, matching the rotating speed of a circulating fan with the tobacco loading amount of a curing barn and the moisture discharging amount of the curing stage is combined, so that the low-temperature long-time breathing energy consumption of the tobacco leaves can be reduced, the conversion of sugar substances such as starch and the like is promoted, more sweet substances such as sucrose are accumulated, the fragrance quality of the tobacco leaves is improved, and the fragrance style of the tobacco leaves with positive sweet flavor characteristics is fully revealed.
Description
Technical Field
The invention relates to a picking and baking method for tobacco leaves with characteristics of positive sweet flavor, and belongs to the technical field of tobacco leaf baking.
Background
The crops can show different characteristics, such as color, taste and the like, according to different processing technologies, so that the characteristics of the crops can be changed through different processing technologies, and the self value of the product is improved.
Taking tobacco as an example, along with diversification of markets, the requirements of the cigarette industry on special high-quality tobacco leaves are higher and higher, and development of the high-quality special tobacco leaves becomes an important trend for fully highlighting the style characteristics of the tobacco leaves. In order to meet the requirements of different crowds on the style of cigarettes, the existing Guizhou tobacco raw materials comprise tobacco leaves with sweet flavor, fresh sweet flavor, normal sweet flavor and the like, and the tobacco leaves with different flavors have different values according to the requirements.
The existing tobacco leaf mature harvesting is still harvested in a conventional production mode, and the baking is still carried out by taking a three-section baking process as a main part, so that the style characteristics of the tobacco leaves with different flavor characteristics are difficult to fully show in the picking and baking processes, the traditional baking process is required to be changed according to the processing condition requirements of the tobacco leaves with different flavors, the tobacco leaves with the required flavor are baked, and the tobacco leaf value can be improved.
Disclosure of Invention
Based on the above, the invention provides a picking and baking method for the special tobacco leaves with the positive sweet flavor, which can fully highlight the style characteristics of the tobacco leaves with the positive sweet flavor, improve the usability of the tobacco leaves and the like.
The technical scheme of the invention is as follows: the picking and baking method of the characteristic tobacco leaves showing the positive sweet flavor is to delay the picking and baking time of the fresh tobacco leaves, improve the picking and maturity of the fresh tobacco leaves, and then adopt a two-by-two long-two-short-two-low-two-fast-two-slow-flexible matched baking process for baking, wherein the two-long-two-long refers to prolonging the time of the yellowing later stage and the color fixing later stage by 10-15 hours, and the two-short refers to controlling the low-temperature yellowing time before 38 ℃ to be within 15 hours and the baking time in the dry-reinforcement period to be within 50 hours; the two high values are that the yellowing degree of the tobacco leaves in the yellowing stage at the main yellowing dry bulb temperature is increased to 8-9 degrees, the wet bulb temperature except for the yellowing later stage and the color fixing earlier stage in the baking process is increased by 1-2 ℃, and the two low values are that the wet bulb temperature in the yellowing later stage and the color fixing earlier stage is reduced by 0.5-1.5 ℃; the two speeds are that the temperature rising speed in the stage of low temperature yellowing and tendon drying is fast and is 1 to 1.5 ℃/h; the slow temperature is that the temperature rising speed is slow at the later period of yellowing and the middle period before color fixing, and is 1 ℃/2-4 h; the two flexible means that the main yellowing dry bulb temperature of the tobacco leaves at the middle and lower parts is 38-39 ℃, the main yellowing dry bulb temperature of the tobacco leaves at the upper part is 39-40 ℃, the main vein yellowing dry bulb temperature of the tobacco leaves at the middle and lower parts is 45-48 ℃, the main vein yellowing dry bulb temperature of the tobacco leaves at the upper part is 47-49 ℃, and the leaf and main vein yellowing is coordinated with the tobacco leaf dehydration drying; the two matching means that the air speed of the circulating fan in baking is matched with the smoke loading amount and the baking and dehumidifying stage, the air speed of the circulating fan is increased or decreased in proportion to the smoke loading amount, the baking and dehumidifying stage is divided into a small dehumidifying stage, a medium dehumidifying stage and a large dehumidifying stage, which respectively correspond to 3 gears of the circulating fan, wherein the small dehumidifying stage is the end of the temperature stabilization at 38 ℃ of ignition to the dry bulb temperature, the medium dehumidifying stage is the end of the temperature stabilization at 38 ℃ to 40 ℃, the end of the temperature stabilization at 54 ℃ to the end of baking, and the large dehumidifying stage is the end of the temperature stabilization at 40 ℃ to 54 ℃.
The picking and baking method for the tobacco leaves with characteristics of positive sweet flavor comprises the following steps of: compared with the conventional mature harvesting time, the lower tobacco leaves are delayed for 1-3 days, the middle tobacco leaves are delayed for 5-7 days, and the upper tobacco leaves are delayed for 6-10 days.
The picking and baking method for the special tobacco leaves with positive sweet flavor is characterized in that the lower tobacco leaf maturity for improving the picking and maturity of the fresh tobacco leaves is characterized in that: the leaf surface is mainly green, light green and yellowish green, the leaf tip is pale yellow, the main pulse is whitened by more than 2/3, the branch pulse is whitened by 1/3-2/3, the leaf surface is relatively flat, the fuzz part falls off, the leaf tip is obviously drooped, the picking sound is crisp, the section is tidy, and the leaf tip is free of stem skin;
The picking and baking method for the characteristic tobacco leaves with positive sweet flavor is characterized in that the middle tobacco leaf maturity for improving the picking and maturity of the fresh tobacco leaves is characterized in that: the leaf surface is mainly yellow, green and yellow, the leaf tip is yellow, the leaf edge and the leaf ear are pale yellow, yellow mature plaque exists, the main pulse is whitened, the branch pulse is whitened by more than 2/3, the leaf surface is wrinkled, the fuzz mostly falls off, the leaf sags, the included angle of the stem leaf is increased, the picking sound is crisp, the section is tidy, and the leaf skin is not taken;
The picking and baking method for the characteristic tobacco leaves with positive sweet flavor is characterized in that the upper tobacco leaf maturity for improving the picking and maturity of the fresh tobacco leaves is characterized in that: the leaf surface is mainly yellow, is yellowish and yellowish, the leaf tip and the leaf edge are yellow and white, the leaf ear is yellowish and yellowish, has obvious yellow and yellowish-white mature plaque, and the main pulse is whitish, and the branch pulse is whitish by more than 4/5; the leaf surface shrinkage is obvious, the fuzz is almost completely removed, the leaf sags, the included angle of the stem leaves is obviously increased, the picking sound is clear and crisp, the section is neat, and the leaf skin is not taken;
The baking method for the tobacco leaves with characteristics of positive sweet flavor adopts the following operation steps of baking by adopting the two-long two-high two-low two-fast two-slow two-flexible two-matched baking process:
S1, yellowing period: after ignition, raising the temperature of the dry bulb to 33-34 ℃ at a speed of 1-1.5 ℃/h, and baking the wet bulb at a temperature of 32-33 ℃ for 2-3 hours at a stable temperature until the tobacco leaves turn yellow to 1-2; raising the temperature of the dry bulb to 38-40 ℃ at the speed of 1-1.5 ℃/h, and baking at a stable temperature for 20-30 h at the temperature of 37-38 ℃ until the tobacco leaves at the high temperature layer turn yellow 8-9, so that the leaves are soft; then raising the temperature of the dry bulb to 42-43 ℃ at a speed of 1 ℃/3-4 h, and baking at a stable temperature of 35.5-36.5 ℃ for 15-25 h until the tobacco leaves at the high temperature layer are yellow, soft, pointed and curled;
s2, fixing period: raising the temperature of the dry bulb to 44-45 ℃ at a speed of 1 ℃/3-4 h, and baking at a temperature of 35.5-36.5 ℃ for 10-15 h at a stable temperature, and cleaning the leaves Yu Qing until all tobacco ribs at the lower part of the high-temperature layer turn yellow, the tobacco ribs at the middle part and the upper part turn yellow, and the tobacco leaves hook tips and turn edges; raising the temperature of the dry bulb to 47-49 ℃ at a speed of 1 ℃/2-3 h, and baking at a stable temperature of 38-39 ℃ for 10-15 h until the tobacco ribs of the high-temperature layer tobacco leaves are all yellow, the leaves are semi-dry and the tobacco drums are small; then, raising the temperature of the dry bulb to 53-54 ℃ at the speed of 1 ℃/1-2 h, and baking at a stable temperature for 20-25 h at the temperature of 39-40 ℃ until the leaf of the whole kang tobacco leaves is completely dry and is large;
S3, a tendon drying period: raising the temperature of the dry ball to 66-68 ℃ at the speed of 1-1.5 ℃/h, and baking at the stable temperature for 25-35 h at the temperature of 41-42 ℃ until the whole kang tobacco leaves are completely dry.
The picking and baking method for the tobacco leaves with characteristics of positive sweet flavor comprises the following steps of: the harvesting time of the lower tobacco leaves is 65-75 days after the transplanting in the field, the middle tobacco leaves are 85-105 days, and the upper tobacco leaves are 120-130 days.
The tobacco leaf picking and baking method for the characteristic tobacco leaves with the positive sweet flavor is characterized in that the yellowing degree judgment standard for improving the picking maturity of fresh tobacco leaves is that the field maturity characteristics of the middle and lower tobacco leaves are higher than those of the conventional picked tobacco leaves, the yellowing degree of the tobacco leaves is about 1 degree, the maturity characteristics of the upper tobacco leaves are obviously higher than those of the conventional picked tobacco leaves, and the yellowing degree of the tobacco leaves is 1-2 degrees.
Compared with the prior art, the invention has the beneficial effects that:
Research shows that accumulation of sugar substances such as sucrose plays a significant role in improving the sweetness style characteristics of the sweet flavor type special tobacco leaves. The invention adopts the technical scheme of prolonging the time of the later yellowing stage and the later fixing stage, shortening the time of the low-temperature yellowing stage and the dry reinforcement stage, improving the yellowing degree of tobacco leaves, increasing the wet bulb temperature except the time of the later yellowing stage and the earlier fixing stage, reducing the wet bulb temperature of the later yellowing stage and the earlier fixing stage, accelerating the heating speed of the low-temperature yellowing stage and the later fixing stage, slowing down the heating speed of the later yellowing stage and the earlier fixing stage, coordinating the synchronization of the tobacco leaves and the main vein yellowing and drying, matching the rotating speed of a circulating fan with the smoke loading amount of a baking room and the moisture discharging amount of the baking stage, can reduce the low-temperature long-time breathing energy consumption of the tobacco leaves, promote the conversion of sugar substances such as starch, accumulate more sweet substances such as sucrose, improve the fragrance quality of the tobacco leaves and fully show the fragrance style of the characteristic tobacco leaves with positive sweet taste.
Meanwhile, the process method of the invention has the following advantages:
1. the proportion of green tobacco after baking is reduced;
2. the method is beneficial to improving the coordination of the grade structure and sugar content of the cured tobacco leaves, wherein the total sugar and reducing sugar content is obviously improved;
3. is beneficial to improving the aroma quality and the sensory quality of the cured tobacco leaves.
Detailed Description
The following detailed description of the present invention will provide further details in order to make the above-mentioned objects, features and advantages of the present invention more comprehensible. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. The invention may be embodied in many other forms than described herein and similarly modified by those skilled in the art without departing from the spirit or scope of the invention, which is therefore not limited to the specific embodiments disclosed below.
The picking and baking method for the characteristic tobacco leaves with the characteristic of positive sweet flavor comprises picking and baking the tobacco leaves.
The picking is to delay the fresh tobacco leaf picking time and improve the fresh tobacco leaf picking maturity, and the delayed fresh tobacco leaf picking time is as follows: compared with the conventional mature harvesting time, the lower tobacco leaves are delayed for 1-3 days, the middle tobacco leaves are delayed for 5-7 days, and the upper tobacco leaves are delayed for 6-10 days. The judging mode that the fresh tobacco leaf harvesting time is delayed in terms of transplanting and the fresh tobacco leaf harvesting time is transplanted as a time node is as follows: the harvesting time of the lower tobacco leaves is 65-75 days after the transplanting in the field, the middle tobacco leaves are 85-105 days, and the upper tobacco leaves are 120-130 days.
In terms of improving the harvesting maturity of fresh tobacco leaves, the lower tobacco leaf maturity is characterized in that: the leaf surface is mainly green, light green and yellowish green, the leaf tip is pale yellow, the main pulse is whitened by more than 2/3, the branch pulse is whitened by 1/3-2/3, the leaf surface is relatively flat, the fuzz part falls off, the leaf tip is obviously drooped, the picking sound is crisp, the section is tidy, and the leaf blade is free of stem skin. The middle tobacco leaf maturation is characterized in that: the leaf surface is mainly yellow, green and yellow, the leaf tip is yellow, the leaf edge and the leaf ear are pale yellow, yellow mature plaque exists, the main pulse is whitened, the branch pulse is whitened by more than 2/3, the leaf surface is wrinkled, the fuzz mostly falls off, the leaf sags, the included angle of the stem leaf is increased, the picking sound is crisp, the section is tidy, and the leaf skin is not taken. The upper tobacco leaf maturity is characterized in that: the leaf surface is mainly yellow, is yellowish and yellowish, the leaf tip and the leaf edge are yellow and white, the leaf ear is yellowish and yellowish, has obvious yellow and yellowish-white mature plaque, and the main pulse is whitish, and the branch pulse is whitish by more than 4/5; the leaf surface shrinkage is obvious, the fuzz is almost completely removed, the leaf sags, the included angle of the stem and leaf is obviously increased, the picking sound is clear and crisp, the section is neat, and the leaf surface is not provided with the stem skin.
The yellowing degree judgment standard for improving the fresh tobacco leaf harvesting maturity is that the field maturity characteristics of the middle and lower tobacco leaves are higher than those of the conventional mature harvested tobacco leaves, the yellowing degree of the tobacco leaves is about 1 degree, the maturity characteristics of the upper tobacco leaves are obviously higher than those of the conventional mature harvested tobacco leaves, and the yellowing degree of the tobacco leaves is 1-2 degrees.
For baking, a matched baking process of two-length two-height two-speed two-slow two-flexible is adopted for baking, the two long means that the time of the yellowing later period and the fixed color later period is prolonged by 10-15 hours, the two short means that the low-temperature yellowing time is controlled to be within 15 hours before 38 ℃ and the baking time in the dry gluten period is controlled to be within 50 hours; the two high values are that the yellowing degree of the tobacco leaves in the yellowing stage at the main yellowing dry bulb temperature is increased to 8-9 degrees, the wet bulb temperature except for the yellowing later stage and the color fixing earlier stage in the baking process is increased by 1-2 ℃, and the two low values are that the wet bulb temperature in the yellowing later stage and the color fixing earlier stage is reduced by 0.5-1.5 ℃; the two speeds are that the temperature rising speed in the stage of low temperature yellowing and tendon drying is fast and is 1 to 1.5 ℃/h; the slow temperature is that the temperature rising speed is slow at the later period of yellowing and the middle period before color fixing, and is 1 ℃/2-4 h; the two flexible means that the main yellowing dry bulb temperature of the tobacco leaves at the middle and lower parts is 38-39 ℃, the main yellowing dry bulb temperature of the tobacco leaves at the upper part is 39-40 ℃, the main vein yellowing dry bulb temperature of the tobacco leaves at the middle and lower parts is 45-48 ℃, the main vein yellowing dry bulb temperature of the tobacco leaves at the upper part is 47-49 ℃, and the leaf and main vein yellowing is coordinated with the tobacco leaf dehydration drying; the two matching means that the air speed of the circulating fan in baking is matched with the smoke loading amount and the baking and dehumidifying stage, the air speed of the circulating fan is increased or decreased in proportion to the smoke loading amount, the baking and dehumidifying stage is divided into a small dehumidifying stage, a medium dehumidifying stage and a large dehumidifying stage, which respectively correspond to 3 gears of the circulating fan, wherein the small dehumidifying stage is the end of the temperature stabilization at 38 ℃ of ignition to the dry bulb temperature, the medium dehumidifying stage is the end of the temperature stabilization at 38 ℃ to 40 ℃, the end of the temperature stabilization at 54 ℃ to the end of baking, and the large dehumidifying stage is the end of the temperature stabilization at 40 ℃ to 54 ℃.
The operation steps of baking by adopting the two-length two-height two-low two-speed two-slow two-flexible two-matched baking process are as follows:
S1, yellowing period: after ignition, raising the temperature of the dry bulb to 33-34 ℃ at a speed of 1-1.5 ℃/h, and baking the wet bulb at a temperature of 32-33 ℃ for 2-3 hours at a stable temperature until the tobacco leaves turn yellow to 1-2; raising the temperature of the dry bulb to 38-40 ℃ at the speed of 1-1.5 ℃/h, and baking at a stable temperature for 20-30 h at the temperature of 37-38 ℃ until the tobacco leaves at the high temperature layer turn yellow 8-9, so that the leaves are soft; then raising the temperature of the dry bulb to 42-43 ℃ at a speed of 1 ℃/3-4 h, and baking at a stable temperature of 35.5-36.5 ℃ for 15-25 h until the tobacco leaves at the high temperature layer are yellow, soft, pointed and curled;
s2, fixing period: raising the temperature of the dry bulb to 44-45 ℃ at a speed of 1 ℃/3-4 h, and baking at a temperature of 35.5-36.5 ℃ for 10-15 h at a stable temperature, and cleaning the leaves Yu Qing until all tobacco ribs at the lower part of the high-temperature layer turn yellow, the tobacco ribs at the middle part and the upper part turn yellow, and the tobacco leaves hook tips and turn edges; raising the temperature of the dry bulb to 47-49 ℃ at a speed of 1 ℃/2-3 h, and baking at a stable temperature of 38-39 ℃ for 10-15 h until the tobacco ribs of the high-temperature layer tobacco leaves are all yellow, the leaves are semi-dry and the tobacco drums are small; then, raising the temperature of the dry bulb to 53-54 ℃ at the speed of 1 ℃/1-2 h, and baking at a stable temperature for 20-25 h at the temperature of 39-40 ℃ until the leaf of the whole kang tobacco leaves is completely dry and is large;
S3, a tendon drying period: raising the temperature of the dry ball to 66-68 ℃ at the speed of 1-1.5 ℃/h, and baking at the stable temperature for 25-35 h at the temperature of 41-42 ℃ until the whole kang tobacco leaves are completely dry.
In order to verify the effect of the technical scheme of the invention, the applicant carries out a comparative test, the test is carried out in the county of the great province of Pichia of Guizhou in 2021-2022, the flue-cured tobacco variety to be tested is Yunyan 87, and the tobacco leaves at the 5 th to 6 th leaves of the lower leaves, the 10 th to 11 th leaves of the middle leaves and the 15 th to 16 th leaves of the upper leaves are used as test materials. The tested tobacco leaves are cultivated and managed according to the local high-quality tobacco leaf production standardization, and the tobacco leaves are picked and roasted according to the tobacco leaf maturation standard and the roasting flow. The tested curing barn is a conventional air-flow rising type heat pump bulk curing barn. And (3) taking local conventional baking operation as a comparison, and taking the baking operation of the invention as a comparison treatment to carry out a comparison test.
The tobacco leaf adopted and roasted by the method (treatment) and the conventional tobacco leaf adopted and roasted (control) are evaluated and analyzed in aspects of green tobacco proportion, hierarchical structure, chemical component sugar coordination, sensory quality, style characteristics of the tobacco leaf with positive sweet flavor and the like, and the result shows that the method (treatment) adopted and roasted by the method (treatment) is obviously superior to the conventional tobacco leaf adopted and roasted (control).
1. Influence of different treatments on the proportion of green tobacco after baking
TABLE 1 influence of different treatments on the proportion of green tobacco after baking (%)
Note that: different lower case letters indicate that the difference is significant at the 5% level. The following is the same as
2. Influence of different treatments on the grade structure and economic character of cured tobacco leaves
TABLE 2 influence of different treatments on the grade and economical Properties of cured tobacco
3. Influence of different treatments on the chemical component content of cured tobacco
TABLE 3 influence of different treatments on the sugar content coordination of cured tobacco leaves
Note that: the ratio of disaccharides (ratio of reducing sugars to total sugars) is more than 0.9.
4. Influence of different treatments on the sensory quality of cured tobacco
TABLE 4 influence of different treatments on the sensory quality of cured tobacco
Note that: sensory quality was evaluated as the sum of 6 scores of aroma quality, aroma quantity, taste, miscellaneous gas, irritation, and strength, each of 10 scores.
5. Influence of different treatments on the positive sweet flavor style characteristics of cured tobacco leaves
TABLE 5 influence of different treatments on the characteristics of the aroma of cured tobacco
The foregoing examples illustrate only a few embodiments of the invention and are described in detail herein without thereby limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
Claims (7)
1. A picking and baking method for distinguishing characteristic tobacco leaves with positive sweet flavor is characterized by comprising the following steps: the method is to delay the fresh tobacco leaf harvesting time, improve the fresh tobacco leaf harvesting maturity, then adopt the two-long two-high two-low two-fast two-slow two-flexible two-matched baking technology to bake, the two long periods are that the time of the yellowing later period and the fixed color later period is prolonged by 10-15 hours, the two short periods are that the low-temperature yellowing time is controlled to be within 15 hours before 38 ℃ and the baking time in the dry gluten period is controlled to be within 50 hours; the two high temperatures are that the yellowing degree of the tobacco leaves in the yellowing stage at the main yellowing dry bulb temperature is increased to 8-9 degrees, the wet bulb temperature except for the yellowing later stage and the color fixing earlier stage in the baking process is increased by 1-2 ℃, and the two low temperatures are that the wet bulb temperature in the yellowing later stage and the color fixing earlier stage is reduced by 0.5-1.5 ℃; the two speeds are that the temperature rising speed in the low-temperature yellowing and drying stage is high and is 1-1.5 ℃/h; the slow temperature rise speed is 1 ℃/2-4 h in the middle period before the later yellowing stage and the color fixing stage; the two flexible means that the main yellowing dry bulb temperature of the tobacco leaves at the middle and lower parts is 38-39 ℃, the main yellowing dry bulb temperature of the tobacco leaves at the upper part is 39-40 ℃, the main vein yellowing dry bulb temperature of the tobacco leaves at the middle and lower parts is 45-48 ℃, the main vein yellowing dry bulb temperature of the tobacco leaves at the upper part is 47-49 ℃, and the leaf and main vein yellowing are coordinated with the tobacco leaf dehydration drying; the two matching means that the air speed of the circulating fan in baking is matched with the smoke loading amount and the baking and dehumidifying stage, the air speed of the circulating fan is increased or decreased in proportion to the smoke loading amount, the baking and dehumidifying stage is divided into a small dehumidifying stage, a medium dehumidifying stage and a large dehumidifying stage which respectively correspond to 3 gears of the circulating fan, wherein the small dehumidifying stage is the end of the temperature stabilization at 38 ℃ of ignition to the dry bulb temperature, the medium dehumidifying stage is the end of the temperature stabilization at 38 ℃ to 40 ℃, the end of the temperature stabilization at 54 ℃ to the end of baking, and the large dehumidifying stage is the end of the temperature stabilization at 40 ℃ to 54 ℃; the delayed fresh tobacco leaf harvesting time is as follows: compared with the conventional mature harvesting time, the lower tobacco leaves are delayed for 1-3 days, the middle tobacco leaves are delayed for 5-7 days, and the upper tobacco leaves are delayed for 6-10 days.
2. The method for picking and baking the characteristic tobacco leaves with positive sweet flavor according to claim 1, which is characterized in that:
The lower tobacco leaf maturity improving the fresh tobacco leaf harvesting maturity is characterized in that: the leaf surface is mainly green, light green and yellowish green, the leaf tip is pale yellow, the main pulse is whitened by more than 2/3, the branch pulse is whitened by 1/3-2/3, the leaf surface is relatively flat, the fuzz part falls off, the leaf tip is obviously drooped, the picking sound is crisp, the section is tidy, and the leaf blade is free of stem skin.
3. The method for picking and baking the characteristic tobacco leaves with positive sweet flavor according to claim 1, which is characterized in that:
The middle tobacco leaf maturity improving the fresh tobacco leaf harvesting maturity is characterized in that: the leaf surface is mainly yellow, green and yellow, the leaf tip is yellow, the leaf edge and the leaf ear are pale yellow, yellow mature plaque exists, the main pulse is whitened, the branch pulse is whitened by more than 2/3, the leaf surface is wrinkled, the fuzz mostly falls off, the leaf sags, the included angle of the stem leaf is increased, the picking sound is crisp, the section is tidy, and the leaf skin is not taken.
4. The method for picking and baking the characteristic tobacco leaves with positive sweet flavor according to claim 1, which is characterized in that:
The upper tobacco leaf maturity improving the fresh tobacco leaf harvesting maturity is characterized in that: the leaf surface is mainly yellow, is yellowish and yellowish, the leaf tip and the leaf edge are yellow and white, the leaf ear is yellowish and yellowish, has obvious yellow and yellowish-white mature plaque, and the main pulse is whitish, and the branch pulse is whitish by more than 4/5; the leaf surface shrinkage is obvious, the fuzz is almost completely removed, the leaf sags, the included angle of the stem and leaf is obviously increased, the picking sound is clear and crisp, the section is neat, and the leaf surface is not provided with the stem skin.
5. The method for picking and baking tobacco leaves with positive sweet flavor according to any one of claims 2 to 4, characterized in that: the operation steps of baking by adopting the two-length two-height two-low two-speed two-slow two-flexible two-matched baking process are as follows:
S1, yellowing period: after ignition, raising the temperature of the dry bulb to 33-34 ℃ at a speed of 1-1.5 ℃/h, and baking the wet bulb at a temperature of 32-33 ℃ for 2-3 hours at a stable temperature until the tobacco leaves turn yellow to 1-2; raising the temperature of the dry bulb to 38-40 ℃ at a speed of 1-1.5 ℃/h, and baking at a stable temperature for 20-30 h at a wet bulb temperature of 37-38 ℃ until the tobacco leaves at the high temperature layer turn yellow 8-9, so that the leaves are soft; then, raising the temperature of the dry bulb to 42-43 ℃ at a speed of 1 ℃/3-4 h, and baking at a stable temperature of 35.5-36.5 ℃ until the tobacco leaves at the high temperature layer are yellow, green, fully withered and soft, and are curled with pointed tips;
S2, fixing period: raising the temperature of the dry bulb to 44-45 ℃ at a speed of 1 ℃/3-4 h, and baking at a wet bulb temperature of 35.5-36.5 ℃ for 10-15 h at a stable temperature, and cleaning the leaf Yu Qing until all tobacco ribs at the lower part of the high-temperature layer turn yellow, and the tobacco rib parts at the middle part and the upper part turn yellow, so that the tobacco leaves are hooked with tips and curled edges; raising the temperature of the dry bulb to 47-49 ℃ at a speed of 1 ℃/2-3 h, and baking at a wet bulb temperature of 38-39 ℃ for 10-15 h at a stable temperature until all tobacco ribs of the high-temperature layer become yellow, the leaf is semi-dry and the tobacco is small; then, raising the temperature of the dry bulb to 53-54 ℃ at a speed of 1 ℃/1-2 h, and baking at a stable temperature for 20-25 h at a wet bulb temperature of 39-40 ℃ until the whole kang tobacco leaves are completely dry and large in winding drum;
S3, a tendon drying period: and (3) raising the temperature of the dry ball to 66-68 ℃ at the speed of 1-1.5 ℃/h, and baking at the wet ball temperature of 41-42 ℃ for 25-35 h at a stable temperature until the whole kang tobacco leaves are completely dry.
6. The method for picking and baking the characteristic tobacco leaves with positive sweet flavor according to claim 1, which is characterized in that: the judging mode of deferring the fresh tobacco leaf harvesting time and taking transplanting as a time node is as follows: the harvesting time of the lower tobacco leaves is 65-75 days after the transplanting of the field, the middle tobacco leaves are 85-105 days, and the upper tobacco leaves are 120-130 days.
7. The method for picking and baking the characteristic tobacco leaves with positive sweet flavor according to claim 1, which is characterized in that: the yellowing degree judgment standard for increasing the fresh tobacco leaf harvesting maturity is that the field maturity characteristics of the middle and lower tobacco leaves are higher than those of the conventional mature harvested tobacco leaves, the yellowing degree of the tobacco leaves is about 1 degree, the maturity characteristics of the upper tobacco leaves are obviously higher than those of the conventional mature harvested tobacco leaves, and the yellowing degree of the tobacco leaves is 1-2 degrees.
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| CN104509964A (en) * | 2013-09-26 | 2015-04-15 | 贵州省烟草科学研究院 | Time varied three-stage low-moisture tobacco slowly curing process |
| CN106174677A (en) * | 2016-08-26 | 2016-12-07 | 江西省烟草公司赣州市公司 | One shows delicate fragrance type characteristic tobacco baking method |
| CN106174678A (en) * | 2016-08-26 | 2016-12-07 | 江西省烟草公司赣州市公司 | One shows Luzhou-flavor characteristic tobacco baking method |
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| CN104509964A (en) * | 2013-09-26 | 2015-04-15 | 贵州省烟草科学研究院 | Time varied three-stage low-moisture tobacco slowly curing process |
| CN106174677A (en) * | 2016-08-26 | 2016-12-07 | 江西省烟草公司赣州市公司 | One shows delicate fragrance type characteristic tobacco baking method |
| CN106174678A (en) * | 2016-08-26 | 2016-12-07 | 江西省烟草公司赣州市公司 | One shows Luzhou-flavor characteristic tobacco baking method |
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| 成熟度对烤后烟叶外观等级质量和内在品质的影响;谢已书等;云南农业大学学报(自然科学);20121109;27(06);858-862, 881 * |
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