不同加工工艺对超微绿茶粉品质的影响

The Influence of Techniques on the Quality of Ultra-Green Tea Powder

为科学分析比较球磨工艺和研磨工艺加工超微绿茶粉的品质,选择一级碾茶、余杭蒸青片、烘青绿茶片三种绿茶作为原料,分别采用球磨和研磨工艺加工超微绿茶粉。通过感官审评、叶绿素含量分析、粒径测量及色泽检测对加工的绿茶粉进行品质分析。结果表明,球磨机加工的超微绿茶粉粒径、色泽、香气、滋味均优于研磨机,基本保存了原料绿茶的风味特征,球磨工艺较为适合加工超微绿茶粉。

In order to analyze and compare the quality of ultra- green tea powder separately processed by the mill and grinding machine, first-grade grinding tea, Yuhang steam sheet, and drying green tea sheet as raw materials were chose, which were processed into ultra-green tea powder by ball milling and grinding. It conducted sensory evaluation, analysis on chlorophyll, particle size and the color of these samples to determine the quality of tea powder. Results showed that the ultra-green tea powder processed by ball mill machine was better than that of grinding machine in terms of particle size, color, aroma, and taste. It kept its flavor characteristics of raw materials. Therefore, the ball milling process was more suitable for processing ultra-green tea powder.