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| 茶鲜叶匀浆悬浮发酵体系工艺放大指标的研究 | |
| 引用本文： | 夏涛,童启庆.茶鲜叶匀浆悬浮发酵体系工艺放大指标的研究[J].安徽农业大学学报,2000,27(1):45-47. |
| 作者姓名： | 夏涛 童启庆 |
| 作者单位： | 1. 安徽农业大学茶叶系,合肥,230036;浙江大学茶学系 2. 浙江大学茶学系 3. 安徽农业大学茶叶系,合肥,230036 |
| 基金项目： | 安徽省自然科学基金，安徽省教育厅自然科学基金 |
| 摘 要： | 为实现悬浮发酵红茶工业生产，对影响发酵体系工艺放大指标－容量传质系数（ＫＬａ）的因素及ＫＬａ对红茶品质形成的影响进行了初步研究，结果表明，ＫＬａ受发酵体系中搅拌速率、温度、通气量、装液量的影响；添加某有机物可明显提高发酵体系的ＫＬａ；随ＫＬａ的增大，发酵液中茶黄素类（ＴＦｓ）含量提高。 |
| 关 键 词： | 茶鲜叶匀浆 悬浮发酵 红茶 工艺放大指标 KLa |
| 文章编号： | 1000-2197(2000)01-0045-03 |
| 修稿时间： | 1999-09-06 |
Studies on the Technological Scale-up Index of Suspension-Fermented System of Tea Leaf Homogenates |
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| XIA Tao,TONG Qi qing,XIAO Wei xiang.Studies on the Technological Scale-up Index of Suspension-Fermented System of Tea Leaf Homogenates[J].Journal of Anhui Agricultural University,2000,27(1):45-47. | |
| Authors: | XIA Tao TONG Qi qing XIAO Wei xiang |
| Institution: | XIA Tao 1,2,TONG Qi qing 2,XIAO Wei xiang 1 |
| Abstract: | In order to fulfill the industrial production of suspension fermented black tea,the factors influencing of volumetric oxygen transfer coefficient (KLa),an important technological scale up index in fermentation system and the effects of KLa on the quality formation of black tea were investigated.The results showed that KLa was influenced by factors such as stirring speed,temperature,aeration rate,liquid volume in fermentation system.KLa was raised apparently by adding some organic substance.The TFs content in fermenting liquid was increased with the increase of KLa. |
| Keywords: | tea leaf homogenates suspension fermented black tea technological scale up index |
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