岭头单枞茶加工工艺模式优化的试验  

An experiment of optimizing the lingtou dancong tea processing technics model

作　　者：许旋[1] 庞式[2] 陈海强[2] 黄华林[2] 黄国资[2] 林晓文[1] 郭振飞[3] 罗一帆[1] 

机构地区：[1]华南师范大学化学与环境学院,广东广州510630 [2]广东省农业科学院茶叶研究所,广东广州510640 [3]华南农业大学生命科学院

出　　处：《计算机与应用化学》2006年第4期351-353,共3页Computers and Applied Chemistry

基　　金：广东省科技计划项目(2003C20405);农业部茶叶化学工程重点开放实验室开放课题(200401)

摘　　要：本文通过正交设计试验方法,对岭头单枞茶加工工艺的各道工序进行分析,通过实验收集的数据分析得出影响岭头单枞茶质量的关键因素及其加工工艺的最佳工艺组合。这些实验结果表明岭头单枞茶加工工艺的最佳工艺组合为:晒青时间 30分钟,做青第一次摇筛15次,第二次摇筛25次,第三次摇筛40次,第一次摇笼2分钟,第二次摇笼4分钟,杀青温度为 200℃,揉捻时间18分钟,干燥温度100℃。这些结果为茶叶加工工艺的研究提供一条新的途经。The each technics of the Lingtou Dancong tea processing was studied by orthogonal design. Through data analysis from experiments, we find out the main factors which affect the quantity of the Lingtou Dancong tea and its best technics combination of processing technics model. The experimental results showed that the optimum conditions in the processing of Lingtou Dancong tea were as follows： time of sun-withering was 30 minutes, the first number of screening for green-making was 15, the second number was 25, the third number 40, the first time of caging for green-making was 2 minutes, the second time of caging was 4 minutes, temperature for destroying enzyme was 200℃, time for rolling teawas 18 minutes, temperature for dryin was 100℃. The results could provide a new way to study processing technics model for tea.

关 键 词：岭头单枞茶 加工工艺模式 正交设计方法 

分 类 号：O6[理学—化学]