沙棘茶杀青工艺研究

Study on Seabuckthorn Tea Roasting Process

通过对微波杀青沙棘叶片最佳工艺条件的研究,优化沙棘袋泡茶生产工艺路线,有效保存叶片营养成分,提高沙棘茶叶品质。试验主要对叶片杀青时间、投叶量和摊铺厚度3个因素进行水平试验,得到最佳单因素条件;然后进行正交试验,得到在微波杀青12 min,投叶300 g,摊铺厚度为2 cm时微波杀青效果最佳,通过对杀青这一工艺的优化提高产品质量。

Study the optimum conditions on seabuckthorn leaf by microwave roast. The introduction of microwave roasted technology used in Seabucktkorn tea processing technology, in order to optimize the processing routes, to improve the quality of seabuckthorn tea. Authors carrying the level experiment on time, weight and paving thickness; After the orthogonal test, roasting to be 12 min in the microwave, vote leaves 300 g, paver into 2 cm thick microwave at best, to provide the technical for the roasting Seabuckthorn tea processing.