绿茶电磁内热滚筒杀青工艺优化  

Optimization of fixation process by electromagnetic heat roller for green tea

作　　者：袁海波[1] 许勇泉[1] 邓余良[1] 尹军峰[1] 吴荣梅[1] 

机构地区：[1]中国农业科学院茶叶研究所/国家茶产业工程技术研究中心/农业部茶及饮料植物产品加工与质量控制重点开放实验室,杭州310008

出　　处：《农业工程学报》2013年第1期250-258,共9页Transactions of the Chinese Society of Agricultural Engineering

基　　金：农业科技成果转化资金项目(2011GB23260012);农业部重点实验室开放课题(2010K1003);农业部948项目(2011-Z10)

摘　　要：为研究电磁内热滚筒杀青技术对绿茶品质的影响,试验分析了滚筒前段、中段、后段的温度和杀青耗时等因素对杀青叶、绿茶感官品质及化学成分含量的影响,优化了电磁内热滚筒杀青工艺参数,并与其他杀青方式进行了比较,结果表明:当投叶量为150kg/h时,电磁内热滚筒杀青的适宜作业参数为前段筒温270℃、中段筒温250℃、后段筒温190℃、杀青耗时105s。此工艺下杀青叶色泽嫩绿、鲜活、清香浓郁,所制绿茶的感官审评得分较其他杀青方式要高1.5分～3.6分,热能利用率可达50%～60%,作业耗能成本约为0.38元/kg。该研究可为绿茶加工生产提供参考。Fixation is the key procedure of green tea processing, which significantly impacts the color, aroma and taste of green tea. Because traditional roller fixation machine was heated by firing coal, firing gas or electricity, there are many defects in thermal efficiency and temperature-control stability. Electromagnetic heat roller fixation machine was directly heated by electromagnetic heat technology, which significantly increases the energy conversion rate and heat energy utilization rate. The thermal efficiency of electromagnetic heat roller fixation machine is 50%~60%, the temperature drift range can be controlled under ±3℃, and it can synchronously measure and control the temperature of three parts （front, middle and back）. The structure composition, operational principle and technical characteristics of a new-style electromagnetism heating roller fixation machine （Patent number： ZL201020157446.2） were introduced in this study. Then with the materials of fresh tea leaves （from one bud and one leaf to one bud and two leaves）, the parameters of electromagnetic heat fixation processes of green tea were optimized. @@@@Based on the results of single factor experiments, the orthogonal experiments of four factors including front part temperature （240℃, 270℃ and 300℃）, middle part temperature （220℃, 250℃ and 280℃）, back part temperature （190℃, 220℃ and 250℃） and fixation time （90 s, 105 s and 120 s） were carried out. According to the weight coefficients of tea sensory test, tea polyphenols （25%）, amino acids （25%）, soluble total sugar （20%）, catechins （20%） and chlorophyll （10%） were used as the evaluating indicators of green tea quality in the orthogonal experiments. Through comprehensive analysis, A2B3C1D1 （270℃, 280℃, 190℃, 90 s） was preliminarily considered as the optimum fixation parameters. But, due to that the temperatures between middle part and back part was too large, it may easily result in distortion of the roller and decreasin

关 键 词：电磁场 质量控制 优化 杀青 感官品质 热能利用率 

分 类 号：TS272.51[农业科学—茶叶生产加工]