机制针形名茶做形工艺研究  

Study on the Process of Machine-processed Needle-Shaped Famous Tea

作　　者：余志[1] 杨艳[1] 周继荣[1] 倪德江[1] 

机构地区：[1]华中农业大学园艺林学学院,园艺植物生物学教育部重点实验室,湖北武汉430070

出　　处：《茶叶科学》2007年第4期311-315,共5页Journal of Tea Science

基　　金：湖北省十五攻关课题(2001AA208B01)

摘　　要：利用正交试验设计方法对6CZZ-600型针形名茶做形机的做形工艺进行优化。结果表明：做形温度对茶多酚和叶绿素含量有极显著性影响，投叶量对氨基酸和叶绿素有极显著性影响；而转速对各项指标影响均较小。随做形温度的升高，氨基酸和可溶性糖含量呈先增后降的趋势，茶多酚和叶绿素则呈下降趋势，过高的温度促进了叶绿素的破坏，低温做形易造成茶叶香气低闷的现象。随着投叶量的增加，茶多酚和叶绿素的含量呈下降趋势，而氨基酸和可溶性糖的含量呈先增后降的趋势，做形叶量过多，茶叶绿色度差，而过低易造成茶条紧细度不够的现象。根据针形名优茶品质要求，结合生产工效考虑，机制针形名优茶做形适宜的工艺为：温度90-110℃，投叶量100-150g／槽，转速184-192r／min。Orthogonal regression method was adopted to optimize the process of needle tea by 6CZZ-600 tea shape machine. The result showed that shaping temperature had a significantly effect on the content of tea polyphenol and chlorophyll, and leaf weight had a significantly effect on amino acid and chlorophyll, but the turning rate had little effected on them. The content of amino acid and soluble sugar increased first, and then declined according to the rising temperature, the content of tea polyphenol and chlorophyll declined all along. Too high temperature accelerated the reducing of chlorophyll, but shaping in low temperature would lead to a boring aroma. The content of tea polyphenol and chlorophyll declined according to the increasing of leaf weight, but the content of amino acid and soluble sugar increased first, and then declined. Too much leaf would lead to bad color of green tea, but too little could not achieve good quality of tightness and thinness. Combination the demand of excellent needle tea quality and the efficiency of producing, the optimized mechanical process of excellent needle green tea was： leaf weight was 100 g to 150 g per trough, at 90℃ to 110℃, rotate rate was 184 r/min to 192 r/min.

关 键 词：针形名优茶 机械化加工 做形工艺 品质 

分 类 号：TS272[农业科学—茶叶生产加工]