CN109998145B - Fresh and sweet flavor type tobacco leaf ten key temperature stabilizing point baking process - Google Patents
Fresh and sweet flavor type tobacco leaf ten key temperature stabilizing point baking process Download PDFInfo
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Abstract
The invention discloses a fresh and sweet fragrant tobacco leaf ten key temperature-stabilizing point baking process, which is characterized in that after tobacco leaves are loaded into a baking room according to requirements, the tobacco leaves are sequentially baked according to ten designed key points, namely a pre-yellowing key point, a main yellowing key point, a pre-dehumidifying key point, a sufficient yellowing key point, a softening and withering key point, a tobacco leaf semi-drying key point, a main vein whitening key point, a fragrance forming key point, a color balancing key point, a tobacco leaf drying key point and the like.
Description
Technical Field
The invention relates to a fresh and sweet 442-fragrance ten-key-point tobacco leaf curing process, and belongs to the field of tobacco leaf curing.
Background
The production areas of the Qing-sweet tobacco leaves in Guizhou mountain lands are distributed in mountain areas in the west of Qian southwest and Qian northwest Wu Mongolian mountains, and comprise: the urban land ecological land is characterized in that the urban land ecological land belongs to ecological regions in low-latitude and high-altitude hilly mountains and lands in Hexipan Water City, Weining county, Chaochen county and Nayong county in Bijie City, is influenced by Indian ocean season climate and Pacific ocean season climate, and has the advantages of small rainfall in winter and spring, large rainfall in summer and autumn, cool climate, sufficient sunshine and relatively large day-night temperature difference. The fresh and sweet flavor type field production is vigorous, the development is sufficient, the dry matter accumulation is sufficient, the characterization characteristic of the maturity of the tobacco leaves is not obvious, especially the characterization characteristic of the maturity of the upper tobacco leaves is not obvious, and if a conventional baking process is adopted, the problems of insufficient substance conversion, insufficient aroma, insufficient oil content, stiff tobacco leaves and the like of the baked tobacco leaves are easily caused, so that the economic benefit and the quality grade of the tobacco leaves are influenced.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides a tobacco leaf baking process with ten key points of fresh and sweet flavor '442', and aims to solve the problems of insufficient biomass conversion, insufficient flavor, insufficient oil content, stiff tobacco leaves and the like in the existing tobacco leaf baking method.
The technical scheme of the invention is as follows: a process for baking ten key points of fresh, sweet and fragrant '442' tobacco leaves comprises the following steps of sequentially baking the tobacco leaves according to the following ten key points after the tobacco leaves are loaded into a baking room according to requirements:
the first key point is as follows: pre-yellowing Key Point (34/33 ℃ C.)
After the circulating fan is started to idle for 1-2h, the temperature of the curing barn is slowly raised to 34 ℃ by small fire, the temperature of a wet bulb is kept at 33 ℃, the temperature is stabilized for 6-8h, the tobacco leaves sweat, and the leaf tips are soft;
the second key point is as follows: main transformer yellow key point (38/36-37 deg.C)
Raising the temperature of the dry pellets to 38 ℃ at the speed of raising the temperature by 1 ℃ every 1h, controlling the temperature of the wet pellets to be 36-37 ℃, and keeping the temperature and the moisture for 20-30h to enable 80% of tobacco leaves in the high-temperature layer to be yellow to six-seven percent;
the third key point is as follows: key point of early dehumidifying (40/36-37 ℃ C.)
Heating the dry balls to 40 ℃ at the speed of 1 ℃/3h, keeping the wet balls at the temperature of 36-37 ℃, stably discharging moisture for 6-10h, and enhancing the yellowing of the tobacco leaves;
the fourth key point: full yellowing Key Point (42/36-37 deg.C)
Raising the dry ball to 42 ℃, keeping the temperature of the wet ball at 36-37 ℃ for 10-16h, so that the whole layer of tobacco leaves is completely yellowed to reach the green ribs of yellow slices, the leaves are fully yellowed, withered and collapsed, and the main veins are softened;
the fifth key point: key point of wilting and softening (45/36-37 deg.C)
The temperature of the dry bulb is increased to 45 ℃ at the speed of 1 ℃/3h, the temperature of the wet bulb is 36-37 ℃, the temperature is stabilized for 6-12h, the branch vessel becomes white, and the leaves are fully softened and withered;
the sixth key point: tobacco semi-dry key point (48/37-38 ℃ C.)
The temperature of the dry bulb is raised to 48 ℃ at the speed of 1 ℃/3h, the temperature of the wet bulb is 37-38 ℃, and the temperature is stabilized for 6-12h, so that the yellow leaf and white tendon are half-dried, and most tobacco leaves reach a small reel;
the seventh key point: key point of whitening the main pulse (51/38 deg.C)
Heating to 51 deg.C at 1 deg.C/2 h, maintaining the wet bulb temperature at 38 deg.C for 6-8h, and whitening the main pulse;
the eighth key point: aroma Forming Key Point (54/39 deg.C)
Then the dry balls are heated to 54 ℃ at the speed of 1 ℃/h, the wet balls are heated to 39 ℃, and the temperature is stabilized for more than 14-20h until the large winding drum is dried by the blades;
ninth key point: balance color Key Point (60/40 deg.C)
Heating to 60 ℃ at the speed of 1 ℃/1h, keeping the wet bulb temperature at 40 ℃, and stabilizing the temperature for 6-8h to balance the tobacco leaves on the front and back sides of the tobacco leaves; tenth keypoint: tobacco drying key point (68/41 degree C)
Heating to 68 ℃ at the speed of 1 ℃/1h, keeping the wet bulb temperature at 41 ℃, and stabilizing the temperature for 25-30h until the tobacco ribs are completely dry.
Preferably, the temperature is controlled to rise to 38 ℃ within 12 hours from the start of the yellowing stage.
The invention has the beneficial effects that: the invention improves the prior conventional process, and particularly comprises the following steps: (1) the temperature stabilization time of 34 ℃ is regulated, the time before the temperature is raised to 38 ℃ is shortened, the low-efficiency baking time of the tobacco leaves is reduced, the substance conversion degree of the tobacco leaves is promoted, the decomposition rate of macromolecular substances such as starch and protein is accelerated, and the yellowing rate of the tobacco leaves is accelerated; (2) the method specifically defines the baking key point and the temperature stabilization time for increasing 45 ℃/36-37 ℃, can effectively realize the humidity and slow color fixation of the tobacco leaves by increasing the baking point, promotes the full degradation of macromolecular substances of the tobacco leaves, forms a large amount of small molecular substances (aroma precursor substances), fully softens and withers the tobacco leaves, and provides favorable guarantee for improving the softness of the tobacco leaves, increasing the aroma and oil content of the tobacco leaves, enhancing the chromaticity of the tobacco leaves and avoiding the stiffness.
The invention effectively solves the problems of insufficient biomass conversion, insufficient aroma, insufficient oil content, stiff tobacco leaves and the like in the existing tobacco leaf baking method by designing ten key temperature stabilization point baking processes for flue-cured tobacco.
Detailed Description
The invention will be further described with reference to specific examples:
the mature harvest and baking of the fresh and sweet tobacco leaves are basically finished in the last ten days of 9 months every year, and the harvest and baking proportion is over 90 percent; the proportion of the collected mature tobacco leaves is more than 90 percent; harvesting 4-6 pieces at the upper part at one time.
After the fresh and sweet flavor tobacco leaves are put into a curing barn according to requirements, curing is carried out according to ten key tobacco leaf curing processes of '442':
the first key point is as follows: pre-yellowing Key Point (34/33 ℃ C.)
After the circulating fan is started to idle for 1-2h, the temperature of the curing barn is slowly raised to 34 ℃ by small fire, the temperature of a wet bulb is kept at 33 ℃, the temperature is stabilized for 6-8h, the tobacco leaves sweat, and the leaf tips are soft;
the second key point is as follows: main transformer yellow key point (38/36-37 deg.C)
Raising the temperature of the dry pellets to 38 ℃ at the speed of raising the temperature by 1 ℃ every 1h, controlling the temperature of the wet pellets to be 36-37 ℃, and keeping the temperature and the moisture for 20-30h to enable 80% of tobacco leaves in the high-temperature layer to be yellow to six-seven percent;
the third key point is as follows: key point of early dehumidifying (40/36-37 ℃ C.)
Heating the dry balls to 40 ℃ at the speed of 1 ℃/3h, keeping the wet balls at the temperature of 36-37 ℃, stably discharging moisture for 6-10h, and enhancing the yellowing of the tobacco leaves;
the fourth key point: full yellowing Key Point (42/36-37 deg.C)
Raising the dry ball to 42 ℃, keeping the temperature of the wet ball at 36-37 ℃ for 10-16h, so that the whole layer of tobacco leaves is completely yellowed to reach the green ribs of yellow slices, the leaves are fully yellowed, withered and collapsed, and the main veins are softened;
the fifth key point: key point of wilting and softening (45/36-37 deg.C)
The temperature of the dry bulb is increased to 45 ℃ at the speed of 1 ℃/3h, the temperature of the wet bulb is 36-37 ℃, the temperature is stabilized for 6-12h, the branch vessel becomes white, and the leaves are fully softened and withered;
the sixth key point: tobacco semi-dry key point (48/37-38 ℃ C.)
The temperature of the dry bulb is raised to 48 ℃ at the speed of 1 ℃/3h, the temperature of the wet bulb is 37-38 ℃, and the temperature is stabilized for 6-12h, so that the yellow leaf and white tendon are half-dried, and most tobacco leaves reach a small reel;
the seventh key point: key point of whitening the main pulse (51/38 deg.C)
Heating to 51 deg.C at 1 deg.C/2 h, maintaining the wet bulb temperature at 38 deg.C for 6-8h, and whitening the main pulse;
the eighth key point: aroma Forming Key Point (54/39 deg.C)
Then the dry balls are heated to 54 ℃ at the speed of 1 ℃/h, the wet balls are heated to 39 ℃, and the temperature is stabilized for more than 14-20h until the large winding drum is dried by the blades;
ninth key point: balance color Key Point (60/40 deg.C)
Heating to 60 ℃ at the speed of 1 ℃/1h, keeping the wet bulb temperature at 40 ℃, and stabilizing the temperature for 6-8h to balance the tobacco leaves on the front and back sides of the tobacco leaves; tenth keypoint: tobacco drying key point (68/41 degree C)
Heating to 68 ℃ at the speed of 1 ℃/1h, keeping the wet bulb temperature at 41 ℃, and stabilizing the temperature for 25-30h until the tobacco ribs are completely dry.
It should be noted that the temperature was controlled to 38 ℃ within 12 hours from the start of the yellowing stage.
Example 1:
the verification test was carried out in 2017 in Anlong, Qianxsout, Guizhou province, for testing the variety of flue-cured tobacco: and (4) cloud smoke 87. The tested tobacco leaves are subjected to normalized cultivation management according to local high-quality tobacco leaf production, and are harvested according to a maturity standard. The test curing barn is a standard bulk curing barn.
1.1 design of the experiment
The contrast test is carried out by taking the local main baking process as a contrast and taking the '442 key temperature-stabilizing points of sweet and fragrant' accurate regulation and control baking process as treatment.
TABLE 1 test design units, h
1.2 evaluation method of flue-cured tobacco leaves
And (3) randomly taking down the tobacco leaves which are remoistened by the kang, removing stems, uniformly mixing, classifying according to an evaluation standard, calculating the proportion of the tobacco leaves according to the weight of the leaves after classification, scoring according to a scoring rule, and summarizing all the scores to obtain the total score of the appearance quality of the tobacco leaves after the tobacco leaves of the kang are baked.
Flue-cured tobacco leaf (GY): the green-containing degree reaches the standard of green and yellow tobacco and is regarded as the roasted green, and the roasted green is divided into 0 point;
cured tobacco leaf (K): the mixture with the mixture area more than 20 percent is regarded as the roasted mixture, and the roasted mixture is 0 point;
structural rigidity (S): the leaves with the smooth and stiff area of more than 50 percent are regarded as structure stiffness, the leaves with the smooth and stiff area of less than 50 percent are regarded as structure looseness, and the score is given according to the proportion of the structure stiffness multiplied by 0.5;
and (3) loosening the structure: the upper part is loose and slightly dense;
orange (F) oil is good: the color of the primary flue-cured tobacco is 'normal yellow' or above, the oil content is 'present' or above, and the score is obtained according to the percentage;
orange (F) oil content: the color of the primary flue-cured tobacco is more than or equal to "yellow", the oil is divided into "slightly" and less, and the term is classified as the term, and the score is calculated according to the percentage multiplied by 0.8.
Lemon color (L) oil is well separated: the color of the primary flue-cured tobacco is light yellow or below, the oil content is 'present' or above, and the primary flue-cured tobacco is classified as the term, and the score is calculated according to the ratio multiplied by 0.8;
lemon color (L) oil content poor: the color of the primary flue-cured tobacco is light yellow or below, the oil is classified as slightly yellow or below, and the score is given according to the percentage multiplied by 0.6.
1.3 evaluation results of flue-cured tobacco leaves
From table 2, the baking process of "442 ten key temperature-stabilizing points" with fresh, sweet and fragrant flavor is compared with the local main baking process, the ratio of the baked green tobacco is reduced by 1.9 percent, the ratio of the mottled tobacco is reduced by 8 percent, the ratio of the orange tobacco with good oil content (B2F, high-quality tobacco rate) is increased by 13.49 percent, and the total score is obviously higher than the comparison.
TABLE 22017 Anlongcounty baking Process verification evaluation of flue-cured tobacco leaves
According to the tobacco leaf grading index, the evaluation tobacco leaf grades are classified as follows: the tobacco leaves with the stiff upper tobacco leaf structure are classified into the grade of second Shangza (B2K) uniformly, the orange tobacco leaves of the upper tobacco leaves are classified into the grade of second Shangqi (B2F) and third Shangqi (B3F) respectively according to the oil content difference, and the lemon yellow tobacco leaves of the upper tobacco leaves are classified into the grade of second Shangqing (B2L) and third Shangqing (B3L) respectively according to the oil content difference. According to the current purchase price, the tobacco purchase benefits and the price conditions demonstrated by the test are shown in table 3, and it can be seen that after the flue-curing process demonstration of '442 ten key temperature-stabilizing points' for the sweet and fragrant upper tobacco leaves is demonstrated, the average price of the flue-cured demonstration tobacco leaves in Anlong county in Qianxiang can be increased by 1.66 yuan/jin, and the increase amplitude reaches 15.11%.
TABLE 3 verification of the Anlong county baking Process for tobacco purchasing
1.4 content of carotenoid cleavage product in flue-cured tobacco leaves
TABLE 42017 Anlong county baking Process for verifying the carotenoid cleavage product content (ng/g) of the tobacco leaves after baking
The tobacco leaf carotenoid cracking products are main components of fragrance and play a key role in the fragrance of tobacco leaves, and the content comparison analysis of the tobacco leaf carotenoid cracking products after roasting demonstrated in the Fenggang county by ten key point roasting processes with fresh and sweet fragrance '442' in the table 4 shows that the total amount of the tobacco leaf carotenoid cracking products after roasting by the ten key temperature stabilizing point roasting processes with fresh and sweet fragrance '442' reaches 2365.31ng/g, which is 156.58ng/g higher than the total amount (2208.73ng/g) of the tobacco leaf carotenoid cracking products after roasting by the Anlonglocal conventional roasting process, and the increase amplitude reaches 7.09%.
1.5 sensory quality of assessment
Table 5.2017 Anlongcounty baking process verification tobacco leaf sensory quality evaluation after baking
Table 5 shows the sensory evaluation quality comparison analysis of the two different baking processes, and it can be seen that the total sensory evaluation quality score of the tobacco leaves after baking by the ten key point baking processes with fresh and sweet flavor "442" is 71.81 points, which is higher than the sensory evaluation quality score of the tobacco leaves after baking by the Anlong conventional baking process of 69.33 points, and is particularly reflected in the aspects of the aroma quality, the aroma quantity and the aftertaste of the tobacco leaves after baking.
Example 2:
the verification test is carried out in 2017 in Xingren county of Guizhou province, and the tobacco varieties to be tested are as follows: and (4) cloud smoke 87. The tested tobacco leaves are subjected to normalized cultivation management according to local high-quality tobacco leaf production, and are harvested according to a maturity standard. The test curing barn is a standard bulk curing barn.
2.1 design of the experiment
The contrast test is carried out by taking the local main baking process as a contrast and taking the '442 key temperature-stabilizing points of sweet and fragrant' accurate regulation and control baking process as treatment.
TABLE 6 Experimental design Unit deg.C, h
2.2 evaluation method of flue-cured tobacco leaves
And (3) randomly taking down the tobacco leaves which are remoistened by the kang, removing stems, uniformly mixing, classifying according to an evaluation standard, calculating the proportion of the tobacco leaves according to the weight of the leaves after classification, scoring according to a scoring rule, and summarizing all the scores to obtain the total score of the appearance quality of the tobacco leaves after the tobacco leaves of the kang are baked.
Flue-cured tobacco leaf (GY): the green-containing degree reaches the standard of green and yellow tobacco and is regarded as the roasted green, and the roasted green is divided into 0 point;
cured tobacco leaf (K): the mixture with the mixture area more than 20 percent is regarded as the roasted mixture, and the roasted mixture is 0 point;
structural rigidity (S): the leaves with the smooth and stiff area of more than 50 percent are regarded as structure stiffness, the leaves with the smooth and stiff area of less than 50 percent are regarded as structure looseness, and the score is given according to the proportion of the structure stiffness multiplied by 0.5;
and (3) loosening the structure: the upper part is loose and slightly dense;
orange (F) oil is good: the color of the primary flue-cured tobacco is 'normal yellow' or above, the oil content is 'present' or above, and the score is obtained according to the percentage;
orange (F) oil content: the color of the primary flue-cured tobacco is more than or equal to "yellow", the oil is divided into "slightly" and less, and the term is classified as the term, and the score is calculated according to the percentage multiplied by 0.8.
Lemon color (L) oil is well separated: the color of the primary flue-cured tobacco is light yellow or below, the oil content is 'present' or above, and the primary flue-cured tobacco is classified as the term, and the score is calculated according to the ratio multiplied by 0.8;
lemon color (L) oil content poor: the color of the primary flue-cured tobacco is light yellow or below, the oil is classified as slightly yellow or below, and the score is given according to the percentage multiplied by 0.6.
2.3 evaluation results of flue-cured tobacco leaves
From table 7, the baking process of 442 key temperature-stabilizing points with fresh, sweet and fragrant flavor is compared with the local main baking process, the ratio of the green tobacco baked is reduced by 4.5 percent, the ratio of the mottled tobacco is reduced by 0.5 percent, the ratio of the orange tobacco leaves with good oil content (B2F, high-grade tobacco rate) is increased by 15.4 percent, and the total score is obviously higher than that of the control.
Table 72017 verification of cured tobacco leaf evaluation in Xingren county baking process
According to the tobacco leaf grading index, the evaluation tobacco leaf grades are classified as follows: the tobacco leaves with the stiff upper tobacco leaf structure are classified into the grade of second Shangza (B2K) uniformly, the orange tobacco leaves of the upper tobacco leaves are classified into the grade of second Shangqi (B2F) and third Shangqi (B3F) respectively according to the oil content difference, and the lemon yellow tobacco leaves of the upper tobacco leaves are classified into the grade of second Shangqing (B2L) and third Shangqing (B3L) respectively according to the oil content difference. According to the current purchase price, the tobacco purchase benefits and the price conditions demonstrated by the test are shown in table 8, and it can be seen that after the upper tobacco leaf curing process demonstration of '442 ten key temperature stabilizing points', the average tobacco leaf curing demonstration in Xinnan county in Qianxiang can be improved by 1.51 yuan/jin, and the improvement range reaches 13.82%.
TABLE 82017 verification of tobacco purchasing after baking by Xingren county baking process
2.4 indexes of aroma components of the flue-cured tobacco leaves
TABLE 92017 verification of aroma component content (ng/g) of tobacco leaf after baking in Xingren county baking process
The tobacco leaf carotenoid cracking products are main components of fragrance and play a key role in the fragrance of tobacco leaves, and the content comparison analysis of the tobacco leaf carotenoid cracking products after the flue-cured tobacco leaf roasting process demonstrated in Xinnau county is carried out on ten key point roasting processes with fresh and sweet fragrance '442', so that the total amount of the tobacco leaf carotenoid cracking products after the flue-cured tobacco leaf roasting process with the ten key temperature stabilizing point roasting processes with the fresh and sweet fragrance '442' reaches 2581.64ng/g, is 146.88ng/g higher than the total amount (2434.76ng/g) of the tobacco leaf carotenoid cracking products after the flue-cured tobacco leaf roasting process of Xinnau county, and the improvement range reaches 6.29%.
2.5 sensory quality of assessment
Table 10.2017 Xingren county baking process for verifying sensory quality of tobacco leaf after baking
Table 10 shows the sensory evaluation quality comparison analysis of the two different baking processes, and it can be seen that the total sensory evaluation quality score of the tobacco leaves after baking in the ten key point baking processes with the fresh and sweet flavor of "442" is 71.95 points, which is higher than the sensory evaluation quality score of the tobacco leaves after baking in the Xingren conventional baking process of 68.13 points, and is particularly reflected in the aspects of the aroma quality, the aroma quantity and the aftertaste of the tobacco leaves after baking.
The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, several simple deductions or substitutions can be made without departing from the spirit of the invention, and all shall be considered as belonging to the protection scope of the invention.
Claims (1)
1. A fresh and sweet fragrant tobacco leaf baking process with ten key temperature stabilizing points is characterized in that fresh and sweet cigarette leaves are tobacco leaves which are vigorous in field production, full in development, full in dry matter accumulation and unobvious in tobacco leaf maturity and characterization, and are sequentially baked according to the following ten key points after being loaded into a baking room according to requirements:
the first key point is as follows: pre-yellowing key point
After the circulating fan is started to idle for 1-2h, the temperature of the curing barn is slowly raised to 34 ℃ by small fire, the temperature of a wet bulb is kept at 33 ℃, the temperature is stabilized for 6-8h, the tobacco leaves sweat, and the leaf tips are soft;
the second key point is as follows: main transformer yellow key point
Raising the temperature of the dry pellets to 38 ℃ at a speed of raising the temperature by 1 ℃ every 1 hour, controlling the temperature of the wet pellets to be 36-37 ℃, and keeping the temperature and moisture for 20-30 hours to ensure that 80 percent of tobacco leaves in a high-temperature layer turn yellow to six-seven percent, wherein the temperature is raised to 38 ℃ within 12 hours from the beginning of a baking stage;
the third key point is as follows: key point of moisture removal in advance
Heating the dry spheres to 40 ℃ at 1 ℃ for 3h, keeping the wet spheres at 36-37 ℃, stably dehumidifying for 6-10h, and pre-dehumidifying to strengthen yellowing of the tobacco leaves;
the fourth key point: key point of full yellowing
Raising the dry ball to 42 ℃, keeping the temperature of the wet ball at 36-37 ℃ for 10-16h, so that the whole layer of tobacco leaves is completely yellowed to reach the green ribs of yellow slices, the leaves are fully yellowed, withered and collapsed, and the main veins are softened;
the fifth key point: key point of softening and withering
The temperature of the dry bulb is increased to 45 ℃ in 1 ℃ or 3h, the temperature of the wet bulb is 36-37 ℃, the temperature is stabilized for 6-12h, the branch veins become white, and the leaves are fully softened and withered;
the sixth key point: tobacco leaf semi-dry key point
Raising the dry bulb temperature to 48 ℃ in 1/3 h, and the wet bulb temperature to 37-38 ℃, and stabilizing the temperature for 6-12h to realize the half-drying of the yellow leaf and white tendon leaves, wherein most tobacco leaves reach a small reel;
the seventh key point: key points of white blood vessels
Heating to 51 deg.C at 1 deg.C/2 h, maintaining the wet bulb temperature at 38 deg.C for 6-8h, and whitening the main pulse;
the eighth key point: key point for aroma formation
Then the dry balls are heated to 54 ℃ at the speed of 1 ℃/h, the wet balls are heated to 39 ℃, and the temperature is stabilized for 14-20h until the leaves dry the big winding drum;
ninth key point: balance color key points
Heating to 60 ℃ at the speed of 1 ℃/1h, keeping the wet bulb temperature at 40 ℃, and stabilizing the temperature for 6-8h to balance the tobacco leaves on the front and back sides of the tobacco leaves;
tenth keypoint: tobacco leaf drying key point
Heating to 68 ℃ at the speed of 1 ℃/1h, keeping the wet bulb temperature at 41 ℃, and stabilizing the temperature for 25-30h until the tobacco ribs are completely dry.
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