卷曲形茶机械做形提毫研究初报  

Preliminary Report on Formation and Tippy of Curl-shaped Tea Processed by Machines

作　　者：莫从信 潘科 郑文佳 申东 

机构地区：[1]都匀供销社茶叶有限公司,贵州都匀558000 [2]贵州省茶叶研究所,贵州湄潭564100

出　　处：《贵州农业科学》2010年第9期192-194,共3页Guizhou Agricultural Sciences

基　　金：贵州省重大专项资金项目"贵州茶产业关键技术研究与产业化示范"[黔科合重大专项字(2008)6015];贵州省农业科学院专项资金项目"名优茶机采及其加工技术研究"[院ZX(2007)048];贵州省科技厅基金项目"绿茶杀青新技术及其应用研究"[黔科合J字(2008)2075];贵州省优秀青年科技人才专项资金项目"名优绿茶工业化初加工技术研究"[黔科合人字(2009)06]

摘　　要：为使卷曲形茶做形提毫工艺完全实现机械化加工,采用卷曲形茶的揉捻机慢速做形及烘干机提毫固形进行了机械做形提毫试验。结果表明:双锅曲毫机辅助做形有利于成形,加压慢速揉捻有利于茶条的圆、细度,试验样品具备了卷曲形茶基本特征,卷曲度及显毫度略低于手工做形提毫。通过对工艺参数进行优化,卷曲形茶的做形、提毫工序可以实现机械化操作。The formation and tippy of curl-shaped tea made by machines was tested to realize its mechanization processing.The results showed that the machines were beneficial to formation,round degree and fineness of the processed tea,which met the basic characteristics of curl-shaped tea,and its curl degree and tippy degree were slightly lower than those by hand.The optimized technological parameters can realize mechanization processing of curl-shaped tea＇s formation and tippy.

关 键 词：卷曲形茶 机械做形 提毫 

分 类 号：TS272.59[农业科学—茶叶生产加工]