机制针形名优绿茶工艺研究  

STUDY ON THE TECHNOLOGY OF MACHINE-PROCESSED NEEDLE-SHAPED FAMOUS GREEN TEA

作　　者：司辉清[1] 庞晓莉[1] 刘建军[1] 彭萍[2] 侯渝嘉[2] 

机构地区：[1]西南农业大学食品科学学院,重庆400716 [2]重庆市茶叶研究所,重庆永川402100

出　　处：《西南农业大学学报（自然科学版）》2003年第4期370-373,共4页Journal of Southwest Agricultural University

基　　金：重庆市科委科技公关资助项目(01-7113)

摘　　要：采用互比法试验,筛选出了机制针形名优绿茶工艺流程及其机械组合的最佳方案;在此基础上,对该方案做形工序的主要影响因子进行正交试验研究。结果表明:机制针形名优绿茶工艺流程及其机械组合因鲜叶原料不同而异;做形工序的最佳工艺参数是:投叶量为125g/槽,茶坯含水量40%,锅温90℃,做形时间6min,加轻压3次,每次1min左右;按照做形工序的主要影响因子对成品茶品质影响的程度,依次排列为:加压>含水量>时间>温度。An orthogonal experiment was conducted to study the main affecting factors in the shape-making process of needle-shaped famous green tea, based on the optimum plan for the combination of machine-processing techniques and the corresponding machines. The results showed that the combination of machine-processing techniques and the corresponding machines varied with the fresh tea leaves to be processed and the optimum technological parameters for shape-making were as follows: leaf feeding, 125 g per trough; water content of the semi-finished tea, 40%; temperature of the tea-frying pot, 90℃; time duration for shape making, 6 min.; and frequency of pressing, 3 times, each lasting for 1 min. The effect of the main factors on the quality of the finished product appeared in the order of pressing > water content > time duration > temperature.

关 键 词：针形名优绿茶 工艺流程 工艺参数 机械组合 

分 类 号：TS272.51[农业科学—茶叶生产加工]