机采鲜叶机制优质绿茶工艺技术研究

Technology for processing high quality green tea using machine-picked fresh tea leaves

以机采鲜叶为原料加工成名优绿茶,降低生产成本是名优茶发展的瓶颈。本研究通过优化工艺流程和加工技术参数,对初步成形后的在制品进行分级和杀青叶分级两种工艺流程进行比较,以提高机采机制绿茶的品质和经济效益。实验表明:改进工艺流程和技术参数,能够使机采鲜叶原料利用率达86.0%;初成形后分级的工艺流程制得产品感官评价总分均在90分左右,优于杀青叶分级制得产品;初成形后分级的经济效益高出杀青叶分级的经济效益24.1%。综合加工成本、产品品质、原料利用率、经济效益以及生产实际等综合分析,初成形后分级的工艺流程较优。

In order to solve the problems of poor uniformity and difficult processing of the fresh leaves picked by plucking machine,this research optimized the technological process and technical parameters,compared the two technological processes,i.e.,grading after pre-shaping and after fresh leaf fixation,so as to improve the tea quality and economic benefits.The experimental results demonstrate that the technological process of grading after pre-shaping is better.The utilization rate of raw materials and the proportion of main products of raw tea reached 86.0%and 71.7%respectively after the improvement of technological process and parameters.The sensory evaluation of the main products of the process grading after shaping is 89.7 points,better than that of grading after fresh leaf fixation,the shape of the product was spiral with heavy green body,with high aroma along with chestnut flavour,mellow taste and thick.The economic benefit of grading after shaping is higher than that of grading after fresh leaf fixation by 24.1%.According to the comprehensive analysis of processing cost,quality of products,utilization rate of raw materials,economic benefit and production practice,the technological process of grading after shaping is recommended.