电磁微波共轭杀青对乌龙茶杀青叶理化变化的影响  

Effect of Conjugated Electromagnetic Microwave Blanching on Oolong Tea

作　　者：占杨 陈寿松[1] 金心怡[1] 陈霖熙 李鑫磊[1] 郑斯[1] 

机构地区：[1]福建农林大学园艺学院,福建福州350002

出　　处：《福建农业学报》2014年第4期350-356,共7页Fujian Journal of Agricultural Sciences

基　　金："十一五"国家科技支撑计划项目(2007BAD07B02-2)

摘　　要：将电磁微波共轭杀青工艺应用于乌龙茶杀青,通过单因素试验和正交试验,探讨电磁杀青滚筒温度、转速以及微波磁控管开启个数、微波杀青带速等因素对乌龙茶杀青叶理化变化的影响。结果表明,电磁微波共轭杀青较佳工艺参数为:高温滚筒杀青温度310℃,滚筒转速为10r·min-1,低温滚筒温度150℃,配套微波杀青,微波电磁管开启6个,输送带带速为0.14m·s-1,且共轭杀青最佳含水率为35%左右。The state-of-the-art conjugated electromagnetic microwave technology was applied to blanch oolong tea . Single factor orthogonal experiments were conducted to evaluate the effects of the roller temperature and rotational speed ,number of turned-on microwave magnetrons ,as well as conveyor belt speed on the physical and chemical properties of the blanched tea leaves .The optimized processing conditions were ：roller temperature at 310℃ ,roller speed at 10 r · min-1 ,cryogenic cylinder temperature at 150℃ ,6 magnetron tubes turned on with accompanying microwave ,and conveying at a speed of 0.14 m · s-1 ,to result in tea leaves with the desired moisture content of approximately 35% .The information provided the basis for future development of the blanching technology for oolong tea .

关 键 词：电磁杀青 微波杀青 共轭 乌龙茶 理化变化 

分 类 号：TS272[农业科学—茶叶生产加工]