蒸青石榴叶茶加工关键技术的研究  

Research on the Key Technology of Steaming Pomegranate Leaf Tea Processing

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,毕节551700 [2]西南大学食品学院,重庆400716

出　　处：《食品工业》2015年第2期115-117,共3页The Food Industry

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蒸青石榴叶茶加工过程中影响品质的蒸汽流量、杀青时间、揉捻时间和烘二青温度进行研究。结果表明,蒸青石榴叶茶产品最佳工艺为投叶量100 kg/h,蒸汽流量120 kg/h,杀青时间50 s,揉捻时间22 min,烘二青温度(90℃,15 min),炒三青(60℃,30 min),炒干(50℃,2.5 h),其石榴叶茶外形整洁、香气浓、青臭味淡、汤色深、叶底匀,感官评分达85.62。For comprehensive utilization of pomegranate resources, using the orthogonal experimental design in the process of steaming green pomegranate leaf tea to study the factors that affect the quality. The steam flow rate and time, rolling and drying two temperatures were studied. Results show that in the steamed green pomegranate leaf tea product, optimum process for the leaf quantity is 100 kg/h, steam flow rate is 120 kg/h, pushes time is 50 s, rolling time is 22 min, baking two green temperature is 90 ℃ for 15 min, fried three green temperature is 60 ℃ for 30 min, fried dry is 50 ℃ for 2.5 h. The pomegranate leaf tea appearance is neat and deep fragrance. The sensory score is 85.62.

关 键 词：蒸青石榴叶茶 加工工艺 蒸汽流量 烘二青温度 

分 类 号：TS272[农业科学—茶叶生产加工]