摘要
[目的]提高扁形茶做形功效,探究面条机在扁形茶做形过程中的最佳工艺参数。[方法]将面条机做形原理应用于扁形茶做形过程中,通过对扁形茶做形过程中的压条次数、时间、振幅等因素进行正交试验,分析其对扁形茶外形和总体品质的影响。[结果]在正交试验设计范围内,面条机最佳做形工艺参数为:压条1次,理条时间9 min,振幅240 r/min。[结论]该研究可为扁形茶的生产加工提供参考。
[ Objective] To improve the flat tea shaping effect, explore the optimal process parameters of noodle machine in shaping process of flat tea. [ Method ] Noodle machine principle was applied to the shaping of flat tea shaping process, orthogonal experiments were carried out by laye-ring times, processing time, amplitude and other factors,its influence on the shape and overall quality of flat tea was analyzed. [ Result] In the range of orthogonal design, the optimum processing parameters of the noodle machine were 1 times of strip, 9 min for strip time and 240 r/min in amplitude. [ Conclusion] The study can provide a reference for the production and processing of flat tea.
出处
《安徽农业科学》
CAS
2018年第5期196-198,共3页
Journal of Anhui Agricultural Sciences
基金
贵州省科技创新人才团队建设项目"贵州省茶叶加工科技创新人才团队"(黔科合人才团队[2014]4025号)
贵州省高层次创新型人才培养项目"百层次"(黔科合人才[2015]4023号)
贵州省科技计划项目农业攻关计划(黔科合ZN[2013]3013号)
关键词
面条机
扁形茶
做形
品质
Noodle machine
Flat tea
Shaping
Quality
