摘要
为提高卷曲形茶机械的做形技术,采用正交试验设计优化卷曲形茶机械做形过程中揉捻机加压力度、揉捻次数及时间等因素,探索卷曲形茶的最佳做形工艺。结果表明:揉捻压力为揉捻机加压力度的1/5,次数2次,时间5min即是卷曲形茶机械做形的最佳工艺条件。干茶感观审评综合得分94.06分,碎茶率为0.57%。
The shaping process of curly tea by the tea rolling machine was optimized by an orthogonal design to improve shaping process of curly tea machinery.Result:The optimal shaping process of curly tea includes 1/5 pressure intensity,two times and 5 min.The sensory evaluation score and broken tea rate of dry tea under the optimal shaping process are 94.06 and 0.57%respectively.
作者
吕军
刘忠英
郑元利
杨婷
文小山
张军
郑文佳
Lv Jun;LIU Zhongying;ZHENG Yuanli;YANG Ting;WEN Xiaoshan;ZHANG Jun;ZHENG Wenjia(Tea Research Institute,Guizhou Academy of Agricultural Sciences,Guiyang,Guizhou 550006;Horticultural institute,Zunyi Academy of Agricultural Sciences,Zunyi,Guizhou 563000;Meitan Agricultural Bureau,Meitan,Guizhou 564100,China)
出处
《贵州农业科学》
CAS
2018年第12期137-140,共4页
Guizhou 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]
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]
