普洱茶渥堆过程中的板结机理研究  

Harden Mechanism Research During Pile-Fermentation Processing of Pu'er Tea

作　　者：向正坤[1] 杨永发[1] 

机构地区：[1]西南林业大学,云南昆明650224

出　　处：《安徽农学通报》2013年第17期15-16,共2页Anhui Agricultural Science Bulletin

基　　金：云南省科研所技术开发研究专项(2006KFZX-03)

摘　　要：普洱茶渥堆发酵过程中容易出现板结现象。板结的产生不利于普洱茶的发酵,也给后期的翻堆工艺带来了难度。结合实际问题,通过研究普洱茶的成分变化及发酵环境,得出板结的因素有两点:第一点,发酵过程中产生了水溶性果胶,其具有一定的粘接力;第二点,茶叶在发酵过程中产生弹塑性变形,形成了内摩擦力。最后,通过实验验证了普洱茶发酵中的板结机理,得到对应样本的水溶性果胶粘度值。Pu＇er tea is easy to harden during pile-fermentation processing.Pu＇er tea production of harden against pu＇er tea fermentation and double pile of increasing difficulty in the later.Combined with practical problems,and there are two factors through the study of composition and fermentation conditions of pu＇er tea： in the first ,water- soluble pectin produced in the fermentation process and plastic deformationin during pile-fermentation processing harden mechanism is verified by experiment, and get the ble pectin. has a certain sticky relay;then,tea produced elastic and and internal friction force.The pu＇er tea fermentation of corresponding sample viscosity values of the water solu-

关 键 词：普洱茶 板结机理 水溶性果胶 

分 类 号：S571.1[农业科学—茶叶生产加工]