| 面条机应用于扁形茶做形技术优化 |
| |
| 引用本文： | 吕军,刘忠英,林永良,杨 婷,文小山,郑文佳.面条机应用于扁形茶做形技术优化[J].现代农业科技,2019(24). |
| |
| 作者姓名： | 吕军 刘忠英 林永良 杨 婷 文小山 郑文佳 |
| |
| 作者单位： | ;1.贵州省茶叶研究所;2.湄潭县茶产业发展中心 |
| |
| 基金项目： | ] 贵州省科技创新人才团队建设项目“贵州省茶叶加工科技创新人才团队”黔科合人才团队[2014]4025号,贵州省高层次创新型人才培养项目“百层次” 黔科合人才[2015]4023号 |
| |
| 摘 要： | 为探究面条机对扁形茶品质形成的影响,通过正交试验优化面条机对扁形茶做形技术参数。以对扁形茶做形过程中的面条机加压力度、压条次数、摊凉时间等因素进行L9(34)正交试验,分析其对扁形茶外形和总体品质的影响。结果表明,面条机做形最佳工艺为A1B3C3,即面条机加压力度1/4,压条次数4次,摊凉时间12 min。干茶外形较扁直,黄绿润隐毫;清香高持久,汤色黄绿明亮,滋味醇正,叶底绿明亮,较完整。
|
| 关 键 词： | 扁形茶 面条机 做形 工艺 品质 |
| 收稿时间： | 2019/8/13 0:00:00 |
| 修稿时间： | 2019/8/29 0:00:00 |
Optimization of noodle making technology for flat tea |
| |
| Abstract: | In order to explore the influence of noodle machine on the formation of sprout quality in Meitan, the best technological parameters were screened out by orthogonal test. The L9(34) orthogonal test was carried out on the factors such as the addition of pressure, the number of press times and the cooling time of the noodle machine in the form of flat tea, and the influence on the shape and the overall quality of the flat tea was analyzed. The results showed that the best technology of the noodle machine was A1B3C3, that is, the pressure degree of the noodle machine was 1/4, the number of press bars was 4 times, and the cooling time was 12min. Dry tea is straight, yellow, green, and hidden. It is fragrant and persistent, and its color is yellow, green and bright. Its taste is sweet, its leaves are bright and green. |
| |
| Keywords: | Flat tea shape process quality |
|
| 点击此处可从《现代农业科技》浏览原始摘要信息 |
| 点击此处可从《现代农业科技》下载免费的PDF全文 |
|
