摘要
以云南实生苗为原料,研究了普洱茶初制工艺步骤,包括:摊晾、杀青、揉捻、晒干,设置6组初制工艺参数,再进行固态发酵。研究表明:省略揉捻工艺对鲜叶固态发酵成品的感官审评、理化以及制成的普洱茶粉感官审评影响都不显著。确定鲜叶固态发酵的初制工艺参数:摊晾、杀青、干燥至茶叶含水量为25%,这为后期生产普洱茶粉提供成本更低廉的原料,降低企业成本。
The primary processing of Pu＇erh tea was studied by using the Shishengmiao. The parameters, including airing, de-enzyme, rolling and drying were investigated by setting six group primary processing. And then, the fermentation was carried out by using the treated tea material.Results showed that omitted rolling processes was not significant on sensory and physicochemical of fermented tea and tea power. The parameters of processing technology of fresh leaves solid fermentation were follows ： airing, de-enzyme, drying water content to 25 %, which provided lower cost raw materials for producing tea power products, and reduced the cost of enterprise.
出处
《食品研究与开发》
CAS
北大核心
2017年第20期114-118,共5页
Food Research and Development
关键词
普洱茶
发酵
初制工艺
茶粉
Pu＇erh tea
fermentation
processing technology
tea power
