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| 两种揉捻转速在“绿宝石”茶加工中的对比试验 | |
| 引用本文： | 牟春林,潘科,张海伟,郑文佳. 两种揉捻转速在“绿宝石”茶加工中的对比试验[J]. 山地农业生物学报, 2010, 29(3): 269-271 |
| 作者姓名： | 牟春林 潘科 张海伟 郑文佳 |
| 作者单位： | 1. 贵州春秋实业公司,贵州,凤岗,550003 2. 贵州省茶叶研究所,贵州,湄潭,564100 3. 安徽农业大学,茶与食品科技学院,安徽,合肥,230036 |
| 基金项目： | 贵州省重大专项"贵州茶产业关键技术研究与产业化示范"基金 |
| 摘 要： | 通过设置揉捻机的两种转速,研究揉捻转速对"绿宝石"茶加工中的影响作用。结果表明:慢揉处理,芽叶完整较好,细胞破碎率低,成品茶外形优于快揉处理,更能满足"绿宝石"茶的品质要求;"绿宝石"茶的成形与揉捻转速关系不大,成形的关键工艺是做形,慢揉处理成品茶制率高于快揉处理。 |
| 关 键 词： | 绿宝石 揉捻 转速 |
Effects of two kinds of rotational speed of rub twist on the quality of emerald tea processing |
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| MU Chun-ling,PAN Ke,ZHANG Hai-wei,ZHENG Wen-jia. Effects of two kinds of rotational speed of rub twist on the quality of emerald tea processing[J]. Journal of Mountain Agriculture & Biology, 2010, 29(3): 269-271 | |
| Authors: | MU Chun-ling PAN Ke ZHANG Hai-wei ZHENG Wen-jia |
| Affiliation: | 1. Guizhou Spring Company, Fenggang Guizhou 550003, China; 2. Guizhou Tea Research Institute, Meitan Guizhou 564100, China;3. Science and Technology College of Tea and Food, Anhui Agricultural University, Hefei Anhui 230036, China) |
| Abstract: | Two kinds of rotational speed of rubbed twist machine were used to investigate the effect on the quality of emerald tea in the current work. The result indicated that the bud leaf integrity is better when the rubs processing was slower, and can satisfy quality. The emerald tea request rub twists when the cell percent- age of damage to be low. The formation of emerald tea was limitedly related to the rotational speed. The key factor was shaping, and slow rub processing may enhance the commercial rate in comparison with the quick one. |
| Keywords: | Emerald rub twists rotational speed |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |