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Bulk curing barn fitted smoke density, baking ability, save baking employment, large baked effective, and help to improve the level of intensive, specialized baking, reduce management costs and baked risk. However, intensive baking generally reflect the high requirements on the quality of the tobacco harvest, cured leaf color underweight, oil less than normal, less tobacco aroma. Of China's tobacco industry demand for raw materials and the use of certain constraints. Therefore, this study Tobacco 100 study carried out to improve the baking quality of the tobacco aroma intensive process parameters through three yellowing temperature, the three variable tendons temperature, the three dry sink temperature, three dry ribs temperature 2 heating rate of 14 treatments, combined with the physiological and biochemical changes in tobacco leaves and baked in the baking process tobacco appearance quality, internal quality research, and to provide a basis for further optimization of the roasted intensive baking process parameters. The main conclusions are as follows: ladder warming yellowing process the highest amylase activity, starch degradation thoroughly cured tobacco low starch content, total sugar, reducing sugar accumulation, the chemical composition of coordination; low PPO activity and browning reaction occurs opportunities small, chlorophyll degradation thorough high class leaf ratio, fast tobacco yellowing, high degree of yellowing the cured leaf economic traits fair, on medium high proportion of smoke, a little lower than 40 ℃ yellowing processing; the carotenoid degradation of the most thorough , sugar alkali than nitrogen base suitable aroma quality, good smoking quality. Overall performance ladder warming performance, 38 ℃ yellowing treatment followed. 2. 48 ℃ change tendons deal with the highest amylase activity, PPO activity, complete degradation of carotenoids, the rapid increase of the total sugar and reducing sugar in the baking process, coordination chemical composition of cured tobacco cured tobacco economic traits and smoking quality performance of the best overall performance optimal, is conducive to tobacco roasted and other aspects of quality improvement. 3. 54 ℃ dry sink temperature processing baking process, physiological and biochemical response coordination, the highest amylase activity, starch is converted completely cured total sugar, reducing sugar content, chemical composition suitable. Low residues of chlorophyll, carotenoid degradation more thoroughly, best smoking quality and aroma. Miscellaneous gas, PPO activity is moderate, cured Tobacco economic traits inferior to 52 ° C dry film processing. 54 ° C dry film processing and overall performance is better, help to improve the quality of the tobacco aroma, but the need to further improve the appearance quality. 4. The different dry tendons processing the baking process physiological and biochemical reactions of small, 68 ° C dry tendons processing certain role in promoting the degradation of starch, pigment, cured tobacco chemical composition coordination, good smoking quality performance is acceptable economic traits . Overall performance to 68 ° C dry tendons processing. 5 color fixed period of slow heating process high amylase activity in the baking process, starch hydrolysis thoroughly, and is conducive to the total sugar, reducing sugar accumulation, PPO activity is low, relatively rapid heating treatment on enzymatic browning reaction inhibition coordinating role in physiological and biochemical reactions, cured tobacco total sugar, reducing sugar content, sugar alkali ratio, nitrogen base chemical composition appropriate coordination; appearance of economic traits; smoking quality is better than rapid warming process. Overall performance to better overall performance slow heating process, which is conducive to the improvement of the overall quality of tobacco.
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