摘要
利用60K-S型精揉机进行恩施玉露茶的做形,在单因素试验的基础上设计做形温度(105、120、135℃)、投叶量(3.5、4.5、5.5kg)、含水量(20%、25%、30%)三因素正交试验,优化做形工艺参数。结果表明,随着做形温度的升高,茶叶中茶多酚和氨基酸含量呈上升趋势,而可溶性糖和叶绿素含量呈下降趋势;若做形温度过高,茶条出现断碎、叶绿素遭到破坏,绿色度下降。投叶量和含水量对茶多酚、氨基酸和可溶性糖含量影响较小,但对叶绿素影响较大;随着投叶量、含水量的增加,做形过程出现结块和断碎现象。根据理化与感官分析结果,结合制茶效率,利用60K-S型精揉机进行恩施玉露茶做形,最佳工艺参数为做形温度120℃左右,投叶量3.5kg左右,茶坯含水量25%左右。
Taking the 60K-S shape-fixing machine as the experimental subject,orthogonal design experiment of three factors including the water content(20%,25%,30%),temperature(105,120,135℃)and quantity(3.5,4.5,5.5kg)of shape-fixing leaf was conducted to optimize mechanical shaping process of Enshi Yulu green tea.The results showed that contents of tea polyphenols and amino acids increased and the contents of soluble sugar and chlorophyll decreased with the increase of shaping temperature.Too high temperature led to the breakage of leaf and destruction of chlorophyll which decreased the green degree of dried tea.The water content and leaf quantity had no significant effect on the polyphenol,chlorophyll,amino acid and soluble sugar of tea,but significantly affected the content of chlorophyll.Small masses and breakage appeared with the increase of leaf quantity and water contents.The optimal parameters of 60K-S shape-fixing machine were 25% the water content of leaf,3.5kg or so leaf,and 120℃.
出处
《华中农业大学学报》
CAS
CSCD
北大核心
2016年第1期126-130,共5页
Journal of Huazhong Agricultural University
基金
国家科技支撑计划项目(2011BAD01B03-1)
湖北省科技开发项目(2009BBB003)
关键词
恩施玉露茶
机械化加工
机械做形
精揉机做形
做形工艺
工艺优化
茶多酚
Enshi Yulu green tea
mechanical processing
mechanical shaping process
shape-fixing machine shaping technology
shaping technology
technology optimization
tea polyphenols
