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烟叶在烘烤过程中要进行复杂的生理生化变化,含水量由多变少,颜色由绿变黄,淀粉及蛋白质分解转化等,这些变化主要靠烤房内温、湿度合理调节促其完成的.温、湿度调节不好,就会把烟烤坏.青烟多是由于变黄期升温过急过高,而湿度过小造成的.烂烟或褐色烟多是温度过低,时间过长,而湿度过大造成的.汗烫叶多是变黄末期和定色前期升温过急过高,而湿度过大造成的.烤红烟多是干筋期温度过高,湿度过大造成的.
Tobacco leaf in the baking process to complex physiological and biochemical changes, moisture content from less to less, the color from green to yellow, starch and protein decomposition transformation, these changes mainly by the curing room temperature and humidity to promote the completion of a reasonable adjustment Temperature and humidity control is not good, it will smoke roasted bad.Yellow smoke is due to yellowing overheating too fast, and humidity is too small caused by bad smoke or brown smoke is too low, too long , While excessive humidity caused by sweat leaves are more yellowing and yellowing at the end of the pre-warming too high, but caused by excessive humidity. Roasted red smoke is dry period of the bar temperature is too high, caused by excessive humidity .