炒青石榴叶茶干燥工艺关键技术研究  

Research on the Key Technology of Drying Process of Punica granatum L.Leaf Tea

作　　者：安玉红[1] 任廷远[1] 刘嘉[2] 黄燕[1] 吴勇[1] 

机构地区：[1]毕节职业技术学院农业工程系,贵州毕节551700 [2]西南大学食品学院,重庆400716

出　　处：《北方园艺》2014年第12期116-118,共3页Northern Horticulture

基　　金：毕节市科技攻关资助项目(毕科合字[2012]07号)

摘　　要：以青石榴叶为试材,参考现代化绿茶生产加工技术,对炒青石榴叶茶加工过程中干燥工艺主要关键技术进行了研究。结果表明:干燥工艺对炒青石榴叶茶品质影响的主次顺序为烘二青温度>烘二青时间>炒干温度>炒三青时间>炒三青温度>炒干时间;炒青石榴叶茶产品最佳干燥工艺为烘二青温度85℃,烘二青时间15min,炒三青温度60℃,炒三青时间30min,炒干温度50℃,炒干时间2.5h。Taking Punica granatum L. leaf as material, referencing to modern green tea production and processing technology,the key technology in the manufacturing process of pomegranate leaf tea was studied. The results showed that, the influence of drying process on the quality of primary and secondary order of roasted Punica granatum L. leaf tea was twice baking green temperature〉twice baking green time.pan firing temperature〉thrice baking green time.thrice baking green temperature〉pan firing time;the best drying of roasted Punica granatum L. leaf tea was： twice baking green temperature 85℃, twice 30 min,pan firing temperature baking green time 15 min,thrice baking 50℃ ,pan firing time 2. 5 h. green temperature 60℃ ,thrice baking green time

关 键 词：石榴叶茶 干燥工艺 加权评分法 

分 类 号：S665.4[农业科学—果树学]