电磁微波共轭杀青对乌龙茶杀青叶理化变化的影响 |
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引用本文: | 占杨,陈寿松,金心怡,陈霖熙,李鑫磊,郑斯.电磁微波共轭杀青对乌龙茶杀青叶理化变化的影响[J].福建省农科院学报,2014(4):350-356. |
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作者姓名: | 占杨 陈寿松 金心怡 陈霖熙 李鑫磊 郑斯 |
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作者单位: | 福建农林大学园艺学院,福建福州350002 |
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基金项目: | “十一五”国家科技支撑计划项目(2007BAD07B02-2) |
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摘 要: | 将电磁微波共轭杀青工艺应用于乌龙茶杀青,通过单因素试验和正交试验,探讨电磁杀青滚筒温度、转速以及微波磁控管开启个数、微波杀青带速等因素对乌龙茶杀青叶理化变化的影响。结果表明,电磁微波共轭杀青较佳工艺参数为:高温滚筒杀青温度310℃,滚筒转速为10 r·min-1,低温滚筒温度150℃,配套微波杀青,微波电磁管开启6个,输送带带速为0.14 m·s-1,且共轭杀青最佳含水率为35%左右。
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关 键 词: | 电磁杀青 微波杀青 共轭 乌龙茶 理化变化 |
Effect of Conjugated Electromagnetic Microwave Blanching on Oolong Tea |
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Authors: | ZHAN Yang CHEN Shou-song JIN Xin-yi CHEN Lin-xi LI Xin-lei ZHENG Si |
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Institution: | (College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China) |
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Abstract: | The state-of-the-art conjugated electromagnetic microwave technology was applied to blanch oolong tea . Single factor orthogonal experiments were conducted to evaluate the effects of the roller temperature and rotational speed ,number of turned-on microwave magnetrons ,as well as conveyor belt speed on the physical and chemical properties of the blanched tea leaves .The optimized processing conditions were :roller temperature at 310℃ ,roller speed at 10 r · min-1 ,cryogenic cylinder temperature at 150℃ ,6 magnetron tubes turned on with accompanying microwave ,and conveying at a speed of 0.14 m · s-1 ,to result in tea leaves with the desired moisture content of approximately 35% .The information provided the basis for future development of the blanching technology for oolong tea . |
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Keywords: | Electromagnetic blanching microwave blanching conjugated technology oolongtea physical and chemical changes |
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