摘要
通过测定炒青绿茶自动化生产线加工过程中各工序茶样的主要品质成分含量,并与传统工艺条件下的炒青绿茶的品质成分变化对比分析,探讨炒青绿茶自动化生产线对品质形成与改善作用。结果表明,炒青绿茶自动化生产线在制过程茶叶各工序失水均衡,失水率在1.18%～23.29%范围,加热、除湿和造型同步进行,有利于保持干茶和叶底绿色,叶绿素保留率较炒青绿茶传统制法高10%左右;同时,多酚类保留率较蒸青绿茶制法降低了约8%,茶叶滋味醇和,涩味下降。这表明,自动化生产线可改进炒青绿茶品质,提高炒青绿茶质量,同时实现清洁化加工。
In order to explore the potential improvement of tea quality in Automatic Production Line,the major biochemical components of Roasted Green Tea were analysed as the pruduction processed between the methods of Automatic Production Line and traditional way.The results showed that water content during Automatic Production Line processing reduced evenness,and the dehydration rate ranged from 1.18% to 23.29%.Compared with traditional way,Automatic Production Line increased chlorophyll contents by 10%,which was also beneficial to the color quality of Roasted Green Tea,Furthermore,polyphenols contents in Tea decreased by 8% after the processes of Automatic Production Line,which could soft the taste and degrade the bitterness.The results indicated that Automatic Production Line could not only improve the quality of Roasted Green Tea,but also take clean production of Roasted Green Tea in reality.
出处
《四川农业大学学报》
CSCD
北大核心
2012年第1期73-77,共5页
Journal of Sichuan Agricultural University
基金
国家质检行业公益专项(200910202)
四川农业大学211工程双支计划(06370101)
关键词
加工
自动化生产线
炒青绿茶
品质成分
manufacture
Automatic Production Line
Roasted Green Tea
biochemical components
