工夫红茶加工技术与设备研究进展  

Research advance on congou black tea processing technology and equipment

作　　者：李鑫磊[1] 林宏政[1] 俞少娟[1] 王婷婷[1] 金心怡[1] 

机构地区：[1]福建农林大学园艺学院,福州市350002

出　　处：《中国农机化学报》2015年第6期338-344,共7页Journal of Chinese Agricultural Mechanization

基　　金：国家"十二五"科技部支撑计划项目(2014BAD06B06)

摘　　要：阐述工夫红茶从传统工艺到现代工艺、从单机设备到连续化生产设备的发展变化。从我国工夫红茶加工萎凋、揉捻、发酵、干燥四个模块入手,归纳和分析应用于各加工模块设备的结构、原理及技术参数等特点,跟踪和探讨红茶加工工艺和设备前沿发展新技术新动态,为工夫红茶加工技术水平提升和加工设备选配提供借鉴参考。The development of black tea processing from traditional technology to modern technology, from single equipment to continuous processing e quipment was expounded. The structure, principle, and technical parameters characteristics of black tea processing equipment were analyzed from four modules, including the withering, rolling, fermenting and drying processes of black tea. The processing technology and front equipment development were discussed, which provides reference for the improvement of congou black tea processing technology and selection of processing equipments.

关 键 词：工夫红茶 加工设备 发展 技术分析 

分 类 号：TS272.3[农业科学—茶叶生产加工]