压制工艺技术及原料成分对沱茶成型的影响  

Effect of Compacting Technology and Raw Material Components on Tuocha Shaping

作　　者：徐仲溪[1] 刘德华[1] 高代珍[2] 刘仲华[1,3] 周跃斌[1] 王坤波 

机构地区：[1]湖南农业大学食品科学技术学院 [2]湖南农业大学工程技术学院 [3]湖南省天然产物工程技术研究中心,湖南长沙410128 [4]湖南省天然产物工程技术研究中心

出　　处：《湖南农业大学学报（自然科学版）》2004年第4期332-335,共4页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：湖南省计委资助项目[湘计科(1997)457号-16]

摘　　要：为了揭示沱茶成型机理,对坯料含水量、汽蒸时间及汽蒸料叶温、含水量对沱茶压制成型的影响进行了研究.结果表明,坯料含水量、汽蒸时间及汽蒸料叶温、含水量对沱茶成型均有影响.压制沱茶适宜的技术参数是:坯料含水量13%～14%,汽蒸时间12～15 s,汽蒸料叶温85 ℃左右,汽蒸料含水量22%～23%.对沱茶压制成型起黏结作用的主要成分是茶多酚.各处理的成型优劣及成茶的抗压强度大小的顺序是:坯料直接压制成沱茶、茶渣烘干样加入15%茶多酚、茶渣烘干样加入速溶茶、茶渣烘干样压制成沱茶.To indicate Tuocha shaping mechanism the effect of moisture of tea biscuit, steaming time, temperature of steaming tealeaves and moisture on Tuocha shaping were studied.The optimum technology parameters of compacting Tuocha were determined as moisture of tea biscuit 13%~14%,steaming time12~15 seconds, temperature of steaming tea leaves approximately 85 ℃ and moisture 22%~23%.Tea polyphenol played an important role in cohesion of Tuocha shaping. The quality of different treatment on shaping and compressive strength were in the order of direct compacting Tuocha by tea biscuit > adding 15% tea polyphenol to tea residue > adding instant tea to tea residue > compacting Tuocha by tea residue.

关 键 词：压制工艺 原料成分 沱茶 成型 

分 类 号：TS272.59[农业科学—茶叶生产加工]