摘要
为了降低乌龙茶加工中"包揉"工序劳动强度,采用"包揉加锅炒"造形工艺代替传统的乌龙茶"包揉"工艺。比较了不同锅温(60℃、70℃和80℃),炒板摆幅(大幅、小幅)与摆速(57、67 r·min-1)及投叶量(3.7、4.2和4.7 kg)对乌龙茶理化成分及感官品质的影响,探讨了锅炒工艺的优化。结果表明,投叶量为4.7 kg,锅炒温度80℃,小幅摆速为67 r·min-1处理的乌龙茶内含物质丰富,感官品质最好。
In order to reduce the labour intensity during processing Oolong tea, tec, hnology of ＂rolling and frying＂ instead of traditional ＂rolling＂ was used. The effects of pan temperature, the swing range and rate, and input quantity of leaves on the physical and chemical substances and sensory quality of Oolong tea were studied, and the technology for processing of Oolong tea was optimized. The result show that oolong tea will contain more substances and has better sensory quality in condition of frying at 80~C, swing range of 67 r.min-1 and input quan- tity of 4.7 kg fresh tea leaves
出处
《安徽农业大学学报》
CAS
CSCD
北大核心
2012年第4期585-589,共5页
Journal of Anhui Agricultural University
基金
农业部现代农业产业体系(农科教发[2008]10)资助
关键词
乌龙茶
造形
工艺
品质
Oolong tea
shaping
technology
quality
