恒温远红外提香技术在绿茶加工中的应用研究  

Application Research of Calm-holding Temperature-far Infrared Technology for Green Tea Processing

作　　者：邓余良[1] 尹军峰[1] 许勇泉[1] 吴荣梅 陈根生[1] 汪芳[1] 陈建新[1] 袁海波[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,浙江杭州310008 [2]开化县名茶开发公司,浙江开化324300

出　　处：《茶叶科学》2013年第4期336-344,共9页Journal of Tea Science

基　　金：浙江省重大科技专项农业项目(2008C12038);农业部重点实验室开放课题(2010K1003)

摘　　要：采用最新的恒温远红外提香技术对炒青和烘青绿茶进行提香作业,通过响应面设计优化提香工艺参数。研究结果表明:采用该技术处理炒青绿茶的最佳参数为上层温度79.2℃、下层温度95.5℃、转速351.6 r/min;烘青绿茶的最佳参数为上层温度90.8℃、下层温度95.5℃、转速335.2 r/min;同传统提香工艺相比较,恒温远红外提香技术有助于提高生产效率,降低加工成本,且对成品茶的提香、润色效果明显。By using the response surface design, the technology for raising fragrant processing of the roasted and baked green tea with calm-holding temperature-far infrared technology was been investigated. The results indicated that the optimum parameter of far infrared technology for roasted green tea was upper temperature with 79.2℃, lower temperature with 95.5℃, rotational speed with 351.6 r/min, for baked green tea was upper temperature with 90.8℃, lower temperature with 95.5℃, rotational speed with 335.2 r/min. Compared with the traditional raising fragrant technology, the new process technology is helpful to improve the production efficiency, to reduce the processing cost, and the results on refined aroma, color and luster are excellent.

关 键 词：恒温 远红外 提香 

分 类 号：TS272[农业科学—茶叶生产加工] S233.75[轻工技术与工程—农产品加工及贮藏工程]