桔梗叶绿茶优化加工工艺研究  

Optimization of Processing Technology of Platycodon grandiflorum Green Tea

作　　者：左宪强[1] 田洪岭[1] 郭淑红[1] 许陶瑜[1] 吴昌娟[1] 裴帅帅[1] 王秋宝 ZUO Xianqiang;TIAN Hongling;GUO Shuhong;XU Taoyu;WU Changjuan;PEI Shuaishuai;WANG Qiubao(Institute of Ecomomic Crops,Shanxi Academy of Agricultural Sciences,Fenyang,Shanxi 032200,China)

机构地区：[1]山西省农业科学院经济作物研究所,山西汾阳032200

出　　处：《农产品加工》2020年第21期32-35,38,共5页Farm Products Processing

基　　金：国家中药材产业技术体系浑源综合试验站项目(CARS-21-03);山西黄芪党参种质资源库建设及功能产品开发研究项目(YGC2019KQ02)。

摘　　要：针对影响绿茶品质的主要因素:摊青、杀青、揉捻、烘干进行了二次通用旋转组合设计试验研究。结果表明,影响茶叶品质的主次顺序是杀青>揉捻>烘干>摊青,最佳优化加工工艺组合:摊青1.1 h,杀青268.5℃,揉捻24.4 min,烘干79.5℃,Ymax=90.445。为桔梗叶绿茶的优化加工提供了工艺技术和理论依据。Focusing on main factors affecting the quality of Platycodon grandiflorum green tea,including spreading,fixation,rolling,drying,quadratic general rotary unitized design was carried out.The effects of these main factors on tea quality was in the following order,fixation>rolling>drying>spreading.The best combination of processing technology of Platycodon grandiflorum green tea was obtained:spreading for 1.1 h,fixation under 268.5℃,rolling for 24.4 min,drying under 79.5℃and equals 90.445.This paper provided technological and theoretical basis for optimization of processing technology of Platycodon grandiflorum green tea.

关 键 词：桔梗叶绿茶 优化 加工工艺 二次通用旋转组合设计 

分 类 号：TS272.51[农业科学—茶叶生产加工]