摘要
传统的热风干燥工艺可以很好地提升茶叶的香气,但其高温高湿的环境却容易使叶绿素脱镁,影响茶叶的干茶色泽。为提高信阳毛尖的综合品质,特别是确保干茶绿润的色泽,采用4因素3水平的正交实验,通过比较茶叶的感官品质并结合理化成分的分析结果,来探究"真空低温+常压高温"组合干燥的温度与时间的最佳组合。结果表明,在真空(0.008 MPa)80℃条件下干燥10 min,再以常压110℃干燥20 min,可以提升低档信阳毛尖茶的品质。对信阳毛尖茶品质的影响因素依次为:常压高温的温度>常压高温的时间>真空低温的温度>真空低温的时间。
The traditional hot-hair drying technology could effectively improve the aroma of tea, but the magnesium removal reaction of the chlorophylls occurred under the high temperature and high humidity conditions, which had an effect on the color of the tea. In order to improve the quality of Xinyang Maojian tea, especially ensuring the green bloom color of tea, the orthogonal experimental of three levels and four factors was adopted to investigate the best time and temperature of the technology combined vacuum lowtemperature with normal high-temperature, by comparing the results of the sensory evaluation and physicchemical analysis. The results showed that the quality of the low-grade Xinyang Maojian tea was improved when the primary tea materials first dried under vacuum（0.008 MPa） with 80 degrees centigrade and then by normal pressure with 110 degrees centigrade. The quality of Xinyang Maojian tea was affected by the factors as follows： the temperature of the normal pressurethe time of the normal pressurethe temperature of the vacuumthe time of the vacuum.
出处
《食品科技》
CAS
北大核心
2018年第2期100-104,共5页
Food Science and Technology
基金
河南省科技开放合作项目(172106000043)
国家重点研发计划项目子课题(2016YFD020090509)
河南省科技攻关项目(152102110158)
河南省教育厅科技计划项目(15B210010)
信阳市科技攻关项目(150001)
信阳市科技开放合作项目(160015)
信阳农林学院科技创新团队建设项目(CXTD-201604)
河南省特色学科“大别山农业生物资源保护与利用”学科群(教高[2015]1086号)2016年度开放课题
关键词
信阳毛尖
真空低温
常压高温
组合干燥技术
Xinyang Maojian
vacuum low-temperature
normal pressure high-temperature
combination drying technology
