贵州卷曲形名茶揉捻机提毫试验  

Guizhou Volume Curvy Tea Milli Test Rolling Machine

作　　者：申东 申立 苟廷维 王彤 王勇 刘思伟 

机构地区：[1]贵州省茶叶研究所,贵州贵阳550006

出　　处：《贵州茶叶》2014年第4期12-15,共4页Journal of Guizhou Tea

摘　　要：贵州卷曲形名茶的搓团、提毫工序长期以来是靠传统的手工控制,而这一工序又是卷曲形名茶成形和外形毫毛显露的主要程序,本试验为了探索揉捻机搓揉提毫对各项品质因子的影响,设置A、B、C三个处理和对照CK进行对比分析,试验结果表明:处理A、B、C搓揉后的台时产量为18kg烘焙叶,出毫率分别为28%、30%、32%,碎末率1.7%、1.9%、2.1%。对照CK台时产量为3kg烘焙叶,出毫率为19.3%、碎末率3%。A、B、C提毫后台时产量为60kg鲜叶,出毫率分别为46%、51%、53%,碎末率分别为2.1%、2.5%、2.9%。CK为台时产量7.2kg鲜叶,出毫率38.8%,碎末率4.1%。综合品质处理高于对照,生产效率处理明显高于对照,机械搓揉提毫加上一定的轻压效果更好。Guizhou volume curvy the tea rolling ball, Mention above process is to rely on the traditional manual control for a long time, And the process is roll forming and curvy tea appearance on the main program, This test in order to explore the rolling machine rub bring blessings to the influence of the quality factor, Set A, B, C three treatment and CK were analyzed, Test shows. Deal with A, B, C and knead to Taiwan after the production of 18 kg baking leaves,The milli rate were 28%, 30% and 32% respectively, Crushed rate of 1.7 %, 1.9 %, 1.7%. Control output is 3 kg baking leaves event of CK, The fine long hair at a rate of 19.3%, Crushed rate 3%. A, B, C above the background when the output is 60 kg fresh leaves, The milli rate were 46%, 51% and 53% respectively, Rate of 2.1%, 2.5%, 2.9% respectively. CK for Taiwan production in 7. 2 kg fresh leaves, The above rate 38.8%, Comprehensive treatment is higher than the contrast quality, processing efficiency is significantly higher than control, mechanical rub milli plus certain light pressure effect better.

关 键 词：卷曲形 名茶 揉捻机 搓揉 提毫 

分 类 号：TS272.51[农业科学—茶叶生产加工]