绿茶气调干燥的影响因素分析及状态参数优化  

Analysis of the Factors for Producing Green Tea by Controlled Atmosphere Drying and Optimization of Its Processing Parameters

作　　者：王丽霞[1] 吉克温[2] 陆蒸[3] 林启训[3] 陆则坚[3] 

机构地区：[1]福建农林大学生命科学院,福州350002 [2]福建农林大学园艺学院,福州350002 [3]福建农林大学食品科学学院,福州350002

出　　处：《安徽农业大学学报》2004年第2期181-185,共5页Journal of Anhui Agricultural University

基　　金：福建省自然科学基金资助项目(B9910010)资助。

摘　　要：为提高绿茶品质,采用自行设计的小型气调干燥机(QTM)实验设备,分别以氮气、二氧化碳气体及氮气和二氧化碳气体体积各为50%的混合气体置换部分空气作为干燥介质对绿茶进行气调干燥试验,并采用正交实验,分析了不同状态的气体成分对绿茶质量的影响。结果表明,在干燥室氧气含量相同状态下,采用氮气气调干燥可同时提高叶绿素及茶多酚含量。还对充氮降氧干燥过程的状态参数进行了优化。To improve the quality of green tea in drying process, a small modified atmospheric dryer (QTM) developed by the authors was used to conduct the experiments for controlled atmosphere drying, in which N_2, CO_2, and a mixture of 50% N_2 and 50% CO_2 were used as media to replace partial air. An orthogonal experiment was carried out to study different influence factors. The effect of controlled atmosphere drying (CAD) on the quality of green tea was analyzed. The results showed that under the condition of the same O_2 content in the chamber filling N_2 to replace partial air could obviously increase chlorophyll and tea polyphenols content . A regression analysis of green tea by CAD with N_2 as medium was carried out and a mathematical model was established.

关 键 词：绿茶 气调干燥 影响因素 参数优化 

分 类 号：S571.1[农业科学—茶叶生产加工]