机械做形对贵州卷曲形茶品质的影响  

Preliminary Report of Machinery Shaping Process of Curl-shaped Tea in Guizhou

作　　者：刘晓博[1] 申东 何萍 刘诗伟 郑文佳 

机构地区：[1]贵州大学农学院,贵阳550025 [2]贵州省茶叶研究所,贵州贵阳550006

出　　处：《贵州农业科学》2013年第9期150-152,共3页Guizhou Agricultural Sciences

基　　金：贵州省省长资金项目"卷曲形茶机械化做形提毫技术创新"[黔省专合字(2012)29];贵州省重大科技茶叶专项"贵州茶产业关键技术研究与产业化示范"(黔科合重大专项字(2008)6015);贵阳市科技计划项目"花溪久安古茶树特异性茶产品研究"[筑科合同(2012102)3-24];湄潭县特色优势支柱产业发展科技合作专项项目"湄潭茶产业可持续发展研究"[湄科合字(2012)08]

摘　　要：为了探索贵州卷曲形茶机械做形工艺,采用正交设计,通过调控机械做形中的时间、加压力度、转速等因素,分析其对卷曲形茶外形品质和总体品质的影响。结果表明:在试验设计范围内,最佳机械做形工艺参数为时间15min,加压力度50%,转速50r/min。此条件下卷曲形茶的外形品质最好。In order to explore the machinery shaping process of curl-shaped tea in Guizhou, time, pressure intensity, and speed were regulated in orthogonal design, and their effect on the appearance and total quality of curl-shaped tea were also analyzed in the study. The results show that the best parameters of machinery shaping process is 15 min, compression strength is 50%, and rotating speed is 50 r/min. Optimum appearance quality of curl-shaped tea can be produced under this condition.

关 键 词：卷曲形茶 机械做形 品质 

分 类 号：S571.1[农业科学—茶叶生产加工]