摘要
针对当前眉茶品质存在外形上的“松、扁、碎”和内质上的“烟焦味”进行了研究，结果表明，应用作者改进的八角滚筒杀青机杀青，能有效地避免“烟焦味”的产生；采用烘－炒－滚干燥工艺，可明显地减轻茶叶“松、扁、碎”的程度，从而可以提高长炒青（眉荼加工的原料）品质一个等至二个等；经精制计算，采用烘－炒－滚干燥工艺的产值高于滚－炒－滚干燥工艺４．２４％－２７．１０％，效应十分明显。
The research work is in point of the two main quality defects of Me icha at present,one is“loose flaky and broken”tea appearance,another is“ burnt and smoky ”smelling and tasting of tea,results show applicating the octahedral revolving cylinder enzyme- deactivating machine rein-stalled by authors,can eradicate the “burnt and smoky” smelling evidently. In the tea drying stage,the“roasting-panning-rotating”operation method can avoid the defects of “loose,flaky and broken”apperance at some extent,raising one to two quality grades of pan dried twisted tea (raw material for processing Meicha).Accounting on the tea refrning process shows:applicating the above drying operation method make the value of output 4. 24%to 27.10%higher than the “rotating-panning rotating”method,enhancing profits evidently.
基金
浙江省教委科研基金
