针形名茶“永川秀芽”自动揉捻工艺的研究  

Research of Rolling-auto Processing Technics for Needle-shaped Famous Tea Yongchuan Xiuya

作　　者：钟应富[1] 周正科[1] 袁林颖[1] 高飞虎[2] 张莹[1] 

机构地区：[1]重庆市农业科学院茶叶研究所,重庆永川402160 [2]重庆市农业科学院农产品加工研究所,重庆九龙坡402160

出　　处：《农产品加工（创新版）（中）》2011年第2期52-54,58,共4页Farm Products Processing

基　　金：重庆市科委重点攻关项目(CSTC;2009AB1105)

摘　　要：采用6CRK—40自动揉捻机,以不同品种原料和初揉、复揉工艺为试验因素,进行3因素3水平正交试验,比较分析其对揉捻叶、成品茶、内含成分的影响。结果表明,川茶等小叶种原料自动揉捻工艺组合为"Z1+F1"号工艺;福鼎等中叶种原料自动揉捻工艺组合为"Z2+F3"号工艺;蜀永2号等大叶种原料自动揉捻工艺组合为"Z1+F3"号工艺。This article studied the effects of the different variety materials,first-rolling and second-rolling on rolled leaves,finished tea and quality by using 6CRK-40X auto roller. Results showed that the best rolling-auto technology which is made of Sichuan colony cultivars variety is Z1＋F1,the best rolling-auto technology which is made of Fuding mid-leaves variety is Z2＋F3,and the best technology which is made of Shuyong 2 large-leaves variety is Z2＋F3.

关 键 词：针形茶 自动揉捻 工艺研究 

分 类 号：TS201.1[轻工技术与工程—食品科学]