绿茶微波真空干燥工艺的优化  

Process optimization on microwave vacuum green tea

作　　者：张丽晶[1] 林向阳[1] ROGER RUAN 张宏[1] 朱榕壁[1] 吴佳[1] 

机构地区：[1]福州大学生物科学与工程学院,福建福州350108 [2]明尼苏达大学生态系统与农业工程系,美国明尼苏达州圣保罗市55108

出　　处：《食品与机械》2010年第2期143-147,共5页Food and Machinery

基　　金：福建省新世纪优秀人才支持计划(项目编号:XSJRC2007-23);福建省青年科技人才创新项目(项目编号:2007F3052)

摘　　要：采用微波真空技术干燥绿茶,研究微波功率、真空度对茶叶色泽、水浸出物、复水性的影响,并通过中心组合设计优化绿茶微波真空干燥工艺条件。结果表明,微波真空干燥绿茶的最佳工艺条件为功率400W,真空度73.8kPa,时间10min。The Green tea was dried by microwave vacuum. And the results showed that microwave power, microwave vacuum affected the tea color, tea water extracts, rehydration capability. The tea color, tea water extracts, rehydration capability would be much better with higher vacuum. While, higher power was disadvantaged for the color. Through the central composite design, the optimum drying conditions were confirmed by sensory evaluation of green tea quality. The optimum drying conditions： the microwave power is 400 W, the microwave vacuum is 73.8 kPa, and the heating time is 10 min.

关 键 词：绿茶 微波真空干燥 感官质量 工艺 

分 类 号：TS272.4[农业科学—茶叶生产加工]