摘要
选用夏秋茶为原料,对传统制作龙井茶工艺中的摊放后含水量控制、杀青投叶量以及干燥温度等加工工艺进行了优化研究,筛选出比较理想的加工工艺流程:鲜叶采后摊放至含水量为10%、杀青投叶量为0.5kg/锅、压扁温度控制在220℃为佳。
The technology of processing Long-jing tea using summer-autumn fresh leaf was studied. Through data analysis from experiments, the optimum process parameters was found as follows： moisture content of withering was 10%, leaf weigh each pot of deenzyming was 0.5kg, temperature for drying was 220℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第12期145-147,共3页
Science and Technology of Food Industry
基金
宁波农科教结合项目(2007NK27)
宁波市农业科学研究院院长基金项目
关键词
夏秋茶
龙井茶
工艺流程
参数优化
summer- autumn fresh leaf
Long- jing tea technological process
craft parameters
