| 杜仲叶复合工夫红茶的加工工艺研究 |
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| 引用本文： | 徐青梅,李芯妮.杜仲叶复合工夫红茶的加工工艺研究[J].保鲜与加工,2021,21(1):67-70. |
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| 作者姓名： | 徐青梅 李芯妮 |
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| 作者单位： | 陕西学前师范学院生物工程研究院,陕西西安710100;陕西学前师范学院生物工程研究院,陕西西安710100 |
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| 基金项目： | 陕西省科技计划项目（2017NY-200）；陕西学前师范学院扶贫科研项目（2019F05） |
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| 摘 要： | 以杜仲叶与新鲜茶叶为主要原料,经漂烫、萎凋、揉捻、发酵及干燥等工序研制出杜仲叶复合工夫红茶。以茶叶的感官评价为评价标准,通过单因素试验和正交试验,确定杜仲叶复合工夫红茶的最佳工艺参数。结果表明,杜仲叶复合工夫红茶的漂烫工艺参数为:漂烫温度95℃,漂烫时间2 min;萎凋工艺参数为:萎凋温度30℃,萎凋湿度20%,萎凋时间3 h;人工揉捻工艺参数为:轻压10 min-重压10 min-轻压10 min;发酵工艺参数为:发酵温度30℃,发酵湿度95%,发酵时间5 h。该工艺条件下制得的杜仲叶复合工夫红茶的品质、风味俱佳。
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| 关 键 词： | 杜仲叶复合茶 工夫红茶 萎凋 发酵 加工工艺 |
Processing Technology of Complex Congou Black Tea of
Eucommia ulmoides Leaves |
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| XU Qing-mei,LI Xin-ni.Processing Technology of Complex Congou Black Tea of
Eucommia ulmoides Leaves[J].Storage & Process,2021,21(1):67-70. |
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| Authors: | XU Qing-mei LI Xin-ni |
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| Institution: | (Bio-engineering Institute of Shaanxi Xue Qian Normal University,Xi’an 710100,China) |
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| Abstract: | Eucommia ulmoides leaves and fresh tea were taken as the main raw materials,Eucommia ulmoides leave complex congou black tea was prepared by the process of blanching,withering,rolling,fermentation and drying.With sensory evaluation as the quality standard,the best processing parameters of Eucommia ulmoides composite congou black tea were determined by single factor and orthogonal experiments.The results showed that the blanching parameters:temperature 95℃,time 2 min;withering parameters:temperature 30℃,humidity 20%and time 3 h;manual rolling:gentle pressing for 10 min,heavy pressing for 10 min and then gentle pressing for 10 min;fermentation indexes:temperature 30℃,humidity 95%and time 5 h.The prepared complex congou black tea had good quality and flavor. |
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| Keywords: | Eucommia ulmoides composite tea congou black tea withering fermentation processing technology |
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