基于模内蒸制的青砖茶成型工艺试验及优化  

Forming Test and Process Parameters Optimization of Green Brick Tea Steamed in-Mould

作　　者：滕靖[1] 王红贞[2] TENG Jing;WANG Hongzhen(Fruit and Tea Research Institute of Hubei Academy of Agricultural Sciences,Wuhan 430064.China;Wuhan International Trade University,Wuhan 430205,China)

机构地区：[1]湖北省农业科学院果树茶叶研究所,湖北武汉430064 [2]武汉商贸职业学院,湖北武汉430205

出　　处：《武汉工程大学学报》2019年第2期202-204,共3页Journal of Wuhan Institute of Technology

基　　金：湖北省自然科学基金(2014ABA023)

摘　　要：模内蒸制工艺相较于传统的蒸制工艺具有节约设备成本、提高效率、环境清洁等优点,开展新工艺试验有利于青砖茶加工标准化。选择中茶108原料制备质量100 g砖茶样品,研究了茶坯含水率、成型压力、保压时间对青砖茶周正外形的影响。单因子试验结果表明,茶坯含水率介于20%～25%、成型压力大于12 MPa、保压时间长于150 s,砖茶成型效果较优。结合实验数据进行正交优化,茶坯在含水率为22%、砖面承受压力18 MPa、保压时间300 s时砖茶成型效果最优。Green brick tea forming in-mold steaming process has various advantages such as saving equipment cost,improving efficiency,cleaning and so on compared with traditional steaming process.The test is beneficial to standardization of green-brick tea processing.A 100 g brick tea made of the Chinese-tea-108 was prepared,then the effects of moisture content,forming pressure and holding time of tea billet on the shape of green brick tea were investigated.The factors analysis shows that better shape can be obtained with moisture content between 20%and 25%,molding pressure higher than 12 MPa and holding time longer than 150 s.The orthogonal optimization combined with the experimental data shows the best shape of green brick tea can be formed at moisture content of 22%,molding pressure of 18 MPa and holding time of 300 s.

关 键 词：模内蒸制 青砖茶 成型工艺 优化 

分 类 号：TS272[农业科学—茶叶生产加工]