摘要
对信阳毛尖茶机械化加工的关键工艺参数进行了研究,结果表明:鲜叶应适度摊放,时间6-10h,摊放至含水率70％左右;高温适度杀青,杀青叶含水率60％左右为度;短时轻压搡捻5-8min;理条投叶量不宜太多,时间不宜太长,5-8min为宜;高温薄摊快速初烘,温度120℃左右,时间5-8min;适温二次复烘,第一次温度100℃左右,中间充分摊晾,第二次温度90℃左右,充分足干,含水量5％以下。
The technologlal parameters of machining processing Xinyangmaojian tea were studied. The results showed that the fresh leaf should wither properly for 6-10h untill the moisture of leaf is about 70%; De-enzyming should be at high temperature and right till the the moisture of de-enzymed leaf is 60%; Rolling should be under soft pressure and at a short time for about 5-8min; During stripe liningm,it isn't suitable that input-quantity of leaf is too much and the time is too long. Early-drying should be withering thinly ,high temperature,quickly at 120℃ for 5-8min,then drying again for twice at proper temerature. At first drying at 100℃,after withering absolutely,drying again was at 90℃ untill the moisture of tea was below 5%.
出处
《信阳农业高等专科学校学报》
2003年第1期47-49,共3页
Journal of Xinyang Agricultural College
关键词
信阳毛尖茶
机械化加工
工艺参数
技术规程
tea processing
Xinyangmaojian Tea
mechanization technological parameters
