基于万能蒸烤箱的扬州群体种绿茶的杀青工艺研究

Research on fixation technology for Yangzhou landrace green tea using a universal steamer

利用万能蒸烤箱,对扬州群体种绿茶杀青的工艺参数进行研究。选定万能蒸烤箱的杀青时间、杀青温度和杀青湿度,通过单因素和响应面法,得到感官评分的二次回归方程和最佳工艺操作参数:杀青时间3 min、杀青温度83℃、杀青湿度70%。该工艺参数考虑了湿度,因而区别于传统的杀青工艺,在调控上更全面。

Using a universal steamer,the fixation process parameters for Yangzhou landrace green tea were studied.The time,temperature and humidity of the universal steamer were chosen to establish a quadratic regression equation with the sensory score and obtain the optimal operating parameters through single factor tests and response surface methodology as curing time of 3 min,curing temperature of 83℃,curing humidity of 70%.As the humidity was taken into account,the process is different from the tradition in comprehensive regulation.