摘要
主要研究祁门红茶的超微粉碎工艺及气流粉碎技术,以祁红颗粒茶为原料,应用植物粉体加工技术,与"祁红"制茶原理有机结合,控制气流粉碎中气源的低温、低湿,抑制机械力诱导的化学作用。通过分析试验茶样的感官审评、理化检测及粉体检测结果,超微红茶外观呈红黄色匀净粉末、粒体细腻润泽,D97(97%的粉末粒径)在33.77μm内,Dstoke(s粉末平均粒径)在9.31μm内,并较好地保持祁门红茶品质特征的生化成分。
Mainly studied the processing technology of uhrafine Keemun black tea and the necessary equipments. Took the granular Keemun black tea as the raw materials, used processing technology of plant powders, followed processing principle of Keemun black tea, controled low temperature and low damp of gas source, suppression chemical changes induced by mechanical power. Through analysing result of organoleptic evaluation, determination of biochemical components and ultrafine powders on tea samples, tea powders assumes the red-yellow, delicate and lustrous, D97 was in 33.77 μm, Dstokes was in 9.31 μm, and maintained biochemical components of Keemun black tea.
出处
《食品研究与开发》
CAS
北大核心
2009年第7期85-88,共4页
Food Research and Development
基金
安徽省科技厅"十五"重大科技专项(2001703012)
关键词
祁门红茶
超微红茶
气流粉碎
粉体
keemun black tea
ultrafine black tea
gas flow pulverizing
powders
