微波远红外耦合杀青工艺对绿茶品质的影响

Effects of microwave far-infrared coupling fixation processes on quality of green tea

为研究微波远红外耦合杀青工艺对绿茶品质的影响,试验分析了杀青时间、杀青功率和投叶量等因素对绿茶香气、滋味品质的影响,通过L9(34)正交试验设计,优化了绿茶微波远红外耦合杀青工艺,并与其他杀青方式进行了比较,结果表明:较佳的耦合杀青工艺为杀青功率微波10kW+远红外6kW,投叶量0.5kg/min,杀青时间先微波1.5min+后远红外1.5min。此时杀青的茶叶香气滋味最好,感官品质总分达到91.40,茶多酚、儿茶素、咖啡碱、氨基酸、可溶性糖和芳香油质量分数分别达到17.24%、12.62%、3.10%、3.72%、4.64%、15.40×10-2mg/g,香气滋味品质好于其他杀青方式,杀青时间是传统杀青的1/4～1/3,能耗成本是传统杀青的1/3～1/2。该杀青工艺克服了单纯使用微波杀青的不足,为绿茶加工生产提供参考。

In order to study the influence of microwave far-infrared coupling fixation technology on the quality of green tea.The effect of fixation time,fixation power and input quantity on green tea aroma and taste quality were analyzed.Compared with other fixation methods,the microwave far-infrared coupling fixation technology of green tea was optimized through the L9（34） orthogonal experimental design.The results showed that the fixation effects was best when fixation power of microwave was 10 kW,fixation power of far-infrared was 6 kW,and input quantity was 0.5 kg/min,and green tea was fixed for 1.5 min with microwave before fixed for 1.5 min with far-infrared.The taste and aroma of green tea was best and sensory quality slore was 91.40.And tea polyphenols,catechins,caffeine,amino acids,soluble sugar and aromatic oil quality score reached 17.24%,12.62%,3.10%,3.72%,4.64%,15.40×10-2 mg/g,respectively.Aromatic and taste quality were better than that with the other fixation ways.The fixation time was 1/4-1/3 of the traditional heating fixation,and the energy consumption was 1/3-1/2 of the traditional heating fixation.The insufficiency of the only using microwave fixation technology could be overcome with microwave far-infrared coupling fixation technology,which will provide the reference for the green tea processing production.