摘要
对震雷剑毫机制做形工艺的主要影响因子进行正交试验研究。结果表明:做形工艺的最佳工艺参数是:投叶量为每槽125 g;茶坯含水量为40%;做形温度为80℃;做形时间为6 min,加压方式为加压3次,每次1 min。按照做形工序主要影响因子对成品茶品质影响的程度,依次为:加压方式>茶坯含水量>做形温度>做形时间。
An orthogonal experiment was conducted to study the main effective factors on the shape-making process in mechanical ZhenLeiJianHao.The results showed that the optimum technological parameters for shape-making as follows： leaf feeding,125 g per trough;water contention of tea： 40 %;shape-making temperature： 80 ℃;shape-making time：6 min;shape-making method： 1 min pressure,three times.Affect of the main effective factors on the quality of the finished product appeared as follows： method〉water contention of tea〉 shape-making temperature〉shape-making time
出处
《食品研究与开发》
CAS
北大核心
2011年第7期81-83,共3页
Food Research and Development
基金
河南省教育厅自然科学研究计划项目(2008C210006、2009C210005)
2008年度学校青年教师基金项目(200809)
关键词
震雷剑毫
机制
做形工艺
ZhenLeiJianHao
mechanical
shape-making process
