摘要
为综合利用石榴资源,采用正交试验设计对炒青石榴叶茶加工过程中的关键技术杀青时间、杀青温度、揉捻时间和烘二青温度进行研究。结果表明:炒青石榴叶茶产品最佳工艺为投叶量180kg/h,290℃杀青6min,揉捻20min,85℃烘二青15min,60℃炒三青30min,50℃炒干2.5h,该工艺下产品整齐、汤色和滋味好、产品质量高。
In order to comprehensively utiliz pomegranate resource, the key technology oi pan-Imecl pomegranate leaf tea processing , such as fixation time, fixation temperature, rolling time and first-step roasting temperature were studied by an orthogonal test. The results showed that the following optimum conditions for pan-fried pomegranate leaf tea was leaf weight 180 kg/h, fixation time 6min, fixation temperature 290℃,rolling time 20 rain, 85℃ baked 15 rain, 60℃ fried 30 min, 50℃ dried for 2.5 h. In these conditions, the products were neat and of high quality, good soup color and taste.
出处
《贵州农业科学》
CAS
北大核心
2014年第5期202-205,共4页
Guizhou Agricultural Sciences
基金
毕节市科技项目"毕节市石榴叶多酚类物质分离纯化关键技术及新产品研究"[毕科合字(2012)07]
关键词
石榴叶茶
加工工艺
烘二青温度
pomegranate leaf tea
processing technology
first-step roasting temperature
