优化密集烘烤工艺,形成了以“中温中湿变黄、慢速升温定色、延时干叶增香、弱风干筋保香”为核心,温度、湿度、风速、时间四要素联控的烟叶密集哄烤新工艺。对比传统烘烤工艺,烤后烟叶淀粉含量大幅降低,致香物质显著增加,感官质量有所改善。依据郑州烟草研究院、上海烟草集 Optimized intensive baking process, formed a “warm in the wet yellow, slow warming color, delayed dry leaves by incense, weak air dry tendons Paul incense” as the core temperature, humidity, wind speed, time four elements linked Tobacco dense coax new technology. Compared with the traditional baking process, the content of starch in the tobacco leaf after roasting was greatly reduced, the aroma substance increased significantly, and the sensory quality improved. According to Zhengzhou Tobacco Research Institute, Shanghai Tobacco Set