炒青石榴叶茶加工工艺的关键技术研究  

Research on the Key Processing Technology of Pan-fried Pomegranate Leaf Tea

作　　者：安玉红[1] 任廷远[1] 刘嘉[2] 黄燕[1] 徐毅[1] 

机构地区：[1]毕节职业技术学院,贵州毕节55170 [2]西南大学食品学院,重庆400716

出　　处：《贵州农业科学》2014年第5期202-205,共4页Guizhou Agricultural Sciences

基　　金：毕节市科技项目"毕节市石榴叶多酚类物质分离纯化关键技术及新产品研究"[毕科合字(2012)07]

摘　　要：为综合利用石榴资源,采用正交试验设计对炒青石榴叶茶加工过程中的关键技术杀青时间、杀青温度、揉捻时间和烘二青温度进行研究。结果表明:炒青石榴叶茶产品最佳工艺为投叶量180kg/h,290℃杀青6min,揉捻20min,85℃烘二青15min,60℃炒三青30min,50℃炒干2.5h,该工艺下产品整齐、汤色和滋味好、产品质量高。In order to comprehensively utiliz pomegranate resource, the key technology oi pan-Imecl pomegranate leaf tea processing , such as fixation time, fixation temperature, rolling time and first-step roasting temperature were studied by an orthogonal test. The results showed that the following optimum conditions for pan-fried pomegranate leaf tea was leaf weight 180 kg/h, fixation time 6min, fixation temperature 290℃,rolling time 20 rain, 85℃ baked 15 rain, 60℃ fried 30 min, 50℃ dried for 2.5 h. In these conditions, the products were neat and of high quality, good soup color and taste.

关 键 词：石榴叶茶 加工工艺 烘二青温度 

分 类 号：S37[农业科学—农产品加工]