摘要
依据黄山毛峰茶传统制作工艺,进行科技创新,运用了热风杀青、电热炒干、电热整形、热风烘干、红外线提香、智能控温等新技术,以使黄山毛峰茶加工实现连续化、智能化,达到了低能耗、高产出、优质量的良好效果。
According to the traditional processing technics of Huangshan Maofeng Tea, this project uses new technologies as hot-air green-removing, electric roasting dehydration, electric heating shaping, hot air drying, increased incense with infrared ray, intelligent temperature control to attain the good effects on improving the quality and increasing profit. It aims at achieving the continuous processing, automation, intelligentization for Huangshang Maofeng tea.
出处
《食品工业》
北大核心
2012年第3期35-37,共3页
The Food Industry
基金
国家科技部农业科技成果转化资金项目"有机黄山毛峰提质增效新技术中试与示范"(项目编号:国科发农[2011]237号)
关键词
黄山毛峰
智能化
生产线
加工工艺
Huangshan Maofeng Tea
intelligentifization
product line
processing technics