摘要
就加工工艺参数对石墨茶品质的影响进行初步探索,通过对不同加工工艺参数石墨茶的感官审评和内含物质测定,筛选最优的加工工艺参数.结果表明,揉捻的最优工艺参数为:投叶量10 kg、揉捻时间15-20 min;二青程度应控制茶叶的减重率在30%左右;炒小锅的最优工艺参数为:投叶量5 kg、炒制时间60 min、叶温控制在(50±5)℃;炒大锅的最优工艺参数为:投叶量13 kg、叶温控制在(45±5)℃.该工艺参数下制得的成品茶,其有效化学成分含量较高,且外形、香气和滋味较佳.
To explore the relationship between quality of Shimo tea and the processing technique, the sensory evaluation and content test of embedded substance of Shimo tea under different processing parameters were conducted. The results showed that： The best rolling parameter was 10 kg of leaf weight, 15-20 min of time control. The degree of first-step roasting should be controlled around 30% weight-loss ratio. The best shaping parameter of first-step was 5 kg of leaf weight, 60 rain of time control, （50±5）℃ of tem- perature control. The second-step shaping parameter should be 13 kg of leaf weight, （45±5）℃ of temperature control. The chemi- cal components of the finished tea which was made in the optimum technological parameters could be dissolved well, and the shape, the aroma and the taste were comparatively good.
出处
《福建农林大学学报（自然科学版）》
CSCD
北大核心
2015年第4期367-372,共6页
Journal of Fujian Agriculture and Forestry University:Natural Science Edition
基金
黄山市科技项目(2013KN-07)
关键词
石墨茶
揉捻
二青
炒小锅
炒大锅
感官品质
内含成分
Shimo tea
rolling
first-step roasting
first-step shaping
second-step shaping
sensory evalufion
biochemical components
