扁形茶做形关键装置设计与试验  

Design and Test of Key Device of Flat Tea Shaping

作　　者：王家鹏[1,2] 范起业 李文萃[1,2] 张铭铭 唐小林[1,2] WANG Jia-peng;FAN Qi-ye;LI Wen-cui;ZHANG Ming-ming;TANG Xiao-lin(Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource,Hangzhou 310016,China)

机构地区：[1]中华全国供销合作总社杭州茶叶研究院,浙江杭州310016 [2]浙江省茶资源跨界应用技术重点实验室,浙江杭州310016

出　　处：《中国茶叶加工》2021年第4期21-26,共6页China Tea Processing

基　　金：“十三五”国家重点研发计划课题(2017YFD0400801)。

摘　　要：针对目前传统扁形茶炒制机加工中低档鲜叶存在成品茶外形分叉、茶条不平直、轻飘等问题,设计了一种扁形茶做形关键装置,原理上模拟手工加工扁茶时“收拢”“理条”和“压扁”功能,使中低档鲜叶加工的扁形成品茶外形扁平、匀直、收拢、重实。同时进行了做形工艺参数优选试验与常规工艺比较试验,结果表明使用集成了扁形茶做形关键装置的扁形茶炒制机制作的成品茶品质优于常规做形方式,2号工艺组做出的成品茶感官品质总分达到91分,验证了该设备的可行性和适用性。Regarding the existing problems in the traditional processing of medium and low grade fresh leaves by flat tea frying machine,such as the split shape,uneven tea bars and light floating,etc.,this research designed a key device of flat tea shaping,which simulated the functions of“folding”,“slitting”and“flattening”in the manual processing of flat tea in principle,so that the shape of finished flat tea processed by medium and low grade fresh leaves could meet the quality requirements of being flat,straight,folded and heavy.The optimization test of shaping process parameters and the comparison test of traditional process were carried out.The results showed that the quality of the finished tea made by the flat tea frying machine integrated with the key device of flat tea shaping was better than that of the traditional shaping method,and the sensory quality score of the finished tea made by the No.2 Technology Group reached 91,which verified the feasibility and applicability of the equipment.

关 键 词：扁形茶 加工 做形装置 品质 

分 类 号：TS272.3[农业科学—茶叶生产加工]