| 名优绿茶清洁化做形技术研究 |
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| 引用本文： | 吴晔,张文杰.名优绿茶清洁化做形技术研究[J].安徽农业科学,2011,39(23):14389-14391. |
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| 作者姓名： | 吴晔 张文杰 |
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| 作者单位： | 1. 汉中职业技术学院,陕西汉中,723000
2. 华中农业大学园艺林学学院,湖北武汉,430070 |
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| 摘 要： | 目的]研究名优绿茶相配套的清洁化做形技术,为促进清洁化连续加工设备的推广与应用提供参考。方法]以名优绿茶筑阳翠峰茶为对象,研究清洁化连续加工中理条设备6CLZ-60型多用理条机清洁化做形技术,利用单因素试验和正交试验研究了含水量、做形温度、投叶量、理条机转速、做形时间对茶叶品质的影响。结果]感官审评和主要品质成分的检测分析表明,在含水量控制在40%左右,做形温度在130℃左右,转速为600 r/m in左右,投叶量为70 g/槽左右,做形时间为10 m in左右时的组合有利于筑阳翠峰茶品质的形成。结论]该研究为名优绿茶清洁化做形技术提供了理论依据。
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| 关 键 词： | 名优绿茶 清洁化 做形技术 |
Study on Cleansing Shaping Technology of Brand-name and Quality Green Tea |
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| Institution: | WU Ye et al(Hanzhong Vocational and Technical Colleges,Hanzhong,Shaanxi 723000) |
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| Abstract: | Objective]The aim was to study on the cleansing shaping technology matched with the brand-name and quality green tea so as to provide the reference for promoting the popularization and application of tea cleansing and continuous processing facilities.Method]With the brand-name and quality green tea Zhuyang Cuifeng Tea as the material,the cleansing shaping technology with the clay-strip equipment 6CLZ-60 type multi-purpose clay-strip machine in the continuous cleansing processing was researched and the effects of water content,shaping temperature,adding leaf quantity,clay-strip machine speed and shaping time on the tea quality were also studied through the single factor experiment and orthogonal test.Result]The results from the sensory evaluation and the testing analysis on the main quality components of the tea samples suggested that the combination as the moisture content of 40%,the shaping temperature of 130 ℃,the rotor speed of about 600 r/min and the adding leaf amount of 70 g per slot were highly favorable for the quality formation of Zhuyang Cuifeng Tea.Conclusion]The study provided the theoretical basis for the cleansing shaping technology matched with brand-name and quality green tea. |
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| Keywords: | Brand-name and quality green tea Clean Processing Shaping Technology |
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