土庄绣线菊绿茶杀青工艺的研究  

Study on blanching technology of spiraea tea

作　　者：遇艳萍[1] 毕力夫[2] 刘红微[1] 石晓红[1] 赵丽芹[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [2]内蒙古医学院,内蒙古呼和浩特010110

出　　处：《食品与机械》2012年第5期206-209,共4页Food and Machinery

摘　　要：以土庄绣线菊的叶子为原料,利用正交试验研究其制作绿茶的杀青工序中的炒青、蒸青、烫漂3种杀青方式各自的最佳工艺条件。通过比较得出,炒青方式更有利于绣线菊茶品质的提高,最佳工艺条件为炒青时间3.5min,投叶量18.7kg/m3,水洗叶摊晾时间2h。Taking Spiraea leaves as the raw material,the technological conditions of frying,steaming and blanching in the green tea processing were studied by orthogonal test method and the optimum conditions of the fixing methods were selected.The best fixing method was fried fixing through the comparison of these three methods.The optimum processing condition was： frying 3.5 min,leaves amount 18.7 kg/m3,washed-leaves air 2 h.

关 键 词：绣线菊 杀青 蒸青 炒青 烫漂杀青 茶多酚 类黄酮 

分 类 号：TS272.51[农业科学—茶叶生产加工]