理条机转速对“湄潭翠芽”品质和工艺的影响作用

The influence of quality and technology on management of the machine speed in the “mei tan bud”production

理条机转速在无论是针形茶、条形茶和扁形茶的制作中尤为重要,"湄潭翠芽"亦如此,为了明确理条机在"湄潭翠芽"的理条工序中适宜转速,本试验设置了4种不同转速进行工艺比对和测试,结果表明:转速越快,叶温越低,理条时间延长。直条率分别为34%、53%、76%、89%。对品质和工艺过程的影响中,处理A叶色稍暗,欠直,香气低闷,茶叶抛抖程度差,透气较差,无茶叶溢出槽锅。处理B叶色微暗,尚直,香气较低,有轻微闷气,茶叶抛抖程度一般,茶叶透气略好,无茶溢出槽锅。处理C叶色翠绿微暗,较直,清香,茶叶抛抖程度较好,茶叶透气较好,无茶溢出槽锅。处理D叶色翠绿,直,有清香,茶叶抛抖程度好,茶叶透气好,茶叶溢出槽锅严重。综合品质处理C最好,4种处理的转速理条效果以处理C为最好。

Machine speed is particularly important in the needle tea, the tea bar, and the ＂Mei Tan Bud＂ produc- tion. In order to define the article cut machine in the production process of the ＂Mei Tan Bud＂, the best rotating speed has been set up in four kinds of different rotation speed by test comparison. The results show that the faster the speed,the lower leaf temperature is and the time is more prolonged. The straight rate was 34 % ,53 % ,76 % ,89 % respectively. The influence on the quality and the technological process, in processing A, leaf color is darker, owe straight, aroma, heaviness and in the low degree of tea left shaking is poor, poor ventilation, no overflow tank tea pot. In processing B, the leaves are pale and they are straight. The aroma is lower. There is a slight, tea shake degree generally,tea breathable slightly better, no overflow tank tea pot. With C leaf color pale green, is straight, faint scent. Tea shake degree is good, good tea breathable, no overflow tank tea pot. D leaf color green, straight, with faint scent, tea left shaking degree good, good ventilation, tea tea overflow trough pan. Comprehensive quality with C, best article of 4 kinds of processing speed to handle C for best effect.