循环滚炒工艺对香茶连续化加工品质的影响研究

Study on the Effect of Cyclic Roll-Roasting Technology on the Continuous Processing Quality of Xiangcha Tea

为了探索香茶连续化加工技术,提升香茶品质,重点分析研究了不同循环滚炒温度、次数对香茶连续化加工过程中品质形成的影响。结果表明:香茶品质与循环滚炒的温度和次数密切相关,且循环滚炒的温度不宜过高,第一次循环滚炒次数不宜过多。选择第二组试验设置的滚炒温度,即第一次滚炒温度为175℃,165℃和155℃,第二次滚炒温度为130℃,120℃和110℃,所得香茶的整体品质较好。同时,在第一次循环滚炒次数为5,第二次循环滚炒次数为6的条件下,香茶的断碎率最低,香气、滋味和汤色等品质较优。

In order to promote the continuous processing technology and the quality of Xiangcha tea, the effect of different temperature and frequency of cyclic roll-roasting on the continuous processing quality was analyzed emphatically. The results showed that, the quality of Xiangcha tea was closely related to the temperature which should not be too high and to the number of times which should not be too much. So we selected the second experimental setting of the rolling temperature, namely, the first rolling temperature was 175 ℃, 165 ℃ and 155 ℃, and the second was 130 ℃, 120 ℃ and 110 ℃. For the roll-roasting frequency, the first cycle times was 5 and the second was 6. Under the above conditions, the broken rate of Xiangcha tea was lower, and the qualities of its aroma, taste and color of soup were better.