普洱茶饼重变化规律研究

Research on the Weight Changes Law of Pu'er Tea Cake

茶叶流通过程中,净含量是检验指标之一,且使用直接称重法为主。为考察普洱茶饼质量在储存过程中的变化规律,以昆明市为存储地,观察普洱七子饼茶饼质量(饼重)的变化规律,以期为普洱茶的生产、储存及贸易检验提供理论依据。随机选取同一批普洱茶生饼与熟饼各10饼,自然条件存储,每天称量饼重并记录当时的温湿度。存储12个月后,数据分析统计结果表明:(1)存储过程中,普洱茶饼重有变化,且波动范围可导致净含量项不合格;(2)普洱茶饼重与湿度呈正相关,与温度呈负相关。回归方程相关系数分别为:熟饼0.978,生饼0.916,熟饼大于生饼;(3)月平均饼重极值(最大值与最小值)生饼均晚于熟饼一个月出现。

In the tea circulation,the net content is one of the inspection indicators,which is tested mainly by the direct weighing method.Qizi tea cake stored in Kunming was used as materials to study the weight changes of Pu'er tea during storage,hoping to provide theoretical basis for production,storage and inspection of Pu'er tea.Ten unfermented and ten fermented Pu'er tea cakes were stored under natural conditions,and weighed every day,and the temperature and humidity were recorded at that time.After 12 months,the results showed that:(1)during storage the weights of tea cakes changed,leading to disqualification of the net content;(2)the weight of Pu'er tea cake had a positive correlation with humidity and a negative correlation with temperature,and the correlation coefficient of regression equations of fermented cake and unfermented cake were 0.978 and 0.916 respectively;(3)the extreme value(maximum and minimum value)of average monthly weight of the unfermented cake was one month later than that of the fermented cake.