茶鲜叶匀浆悬浮发酵体系工艺放大指标的研究  

Studies on the Technological Scale-up Index of Suspension-Fermented System of Tea Leaf Homogenates

作　　者：夏涛[1] 童启庆[2] 萧伟祥[1] 

机构地区：[1]安徽农业大学茶叶系 [2]浙江大学茶学系

出　　处：《安徽农业大学学报》2000年第1期45-47,共3页Journal of Anhui Agricultural University

基　　金：安徽省自然科学基金;安徽省教委自然科学基金

摘　　要：为实现悬浮发酵红茶工业化生产,对影响发酵体系工艺放大指标—容量传质系数(KLa)的因素及KLa对红茶品质形成的影响进行了初步研究。结果表明,KLa受发酵体系中搅拌速率、温度、通气量、装液量的影响;添加某有机物可明显提高发酵体系的KLa;随KLa的增大,发酵液中茶黄素类(TFs)含量提高。In order to fulfill the industrial production of suspension fermented black tea,the factors influencing of volumetric oxygen transfer coefficient (KLa),an important technological scale up index in fermentation system and the effects of KLa on the quality formation of black tea were investigated.The results showed that KLa was influenced by factors such as stirring speed,temperature,aeration rate,liquid volume in fermentation system.KLa was raised apparently by adding some organic substance.The TFs content in fermenting liquid was increased with the increase of KLa.

关 键 词：茶鲜叶匀浆 悬浮发酵 红茶 工艺放大指标 KLA 

分 类 号：TS272.52[农业科学—茶叶生产加工] TS272.4[轻工技术与工程—农产品加工及贮藏工程]