摘要
以一芽一叶的福鼎大白茶鲜叶为原料,设定6个微波杀青的时间梯度(0、30、60、90、120、150 s),按时间点取样,测定在制品的含水率、容重、色差Lab值、长度、宽度等,研究微波杀青时间对茶在制品物理特性的影响。结果表明,随着微波杀青的进行,在制品的含水率在前90 s匀速缓慢下降,而后急速下降,容重在微波30 s后显著下降;茶在制品的平均相对长度差、相对宽度差和面积差呈现先降后升的趋势,在微波60~90 s时相对最小;在制品色差L值、|a|值、b值随着微波杀青的进行,呈先升后降的趋势,微波前90 s均较鲜叶有显著提升,而后显著下降。相关性分析表明,微波杀青时间和含水率均对L值、|a|值、b值、相对长度差等呈显著影响,总体上看以微波杀青60~90 s最有利于获得较优的外形属性。
One leaf and a bud shoot was utilized as material and six microwave fixation time(0,30,60,90,120,150s)were setted to study the time course of microwave fixation effects on physical characteristics of tea products.Samples at different time points were taken to determine the value of water content,bulk destiny,Lab color values,length and width.The results showed that with the time course of microwave fixation,moisture content of tea fresh leaves decreased slightly first and then rapidly with the turning point at90s.Bulk destiny significantly reduced in first30s.Relative length,width and area differences were also decreased first and then increased,with the bottom at60-90s.L,a and b color values showed the opposite trends with the peaks at90s.The correlation analysis showed that L value,|a|value,b value and relative length difference were significantly affected by the microwave fixation time and water content.Overall,the best shape properties were obtained by microwave fixation for60-90s.
作者
滑金杰
袁海波
王近近
江用文
董春旺
邓余良
HUA Jinjie;YUAN Haibo;WANG Jinjin;JIANG Yongwen;DONG Chunwang;DENG Yuliang(Tea Research Institute, Chinese Academy of Agricultural Sciences Hangzhou 310008, China;Key Laboratory of Tea Processing Engineer of Zhejiang Province , Hangzhou 310008, China;National Engineering Technology Research Center for Tea Industry Hangzhou 310008, China;Key Laboratory of Tea Biology and Resources Utilization Min istry of Agriculture, Hangzhou 310008, China)
出处
《茶叶科学》
CAS
CSCD
北大核心
2017年第5期476-482,共7页
Journal of Tea Science
基金
基金项目:国家茶叶产业技术体系红茶加工岗位(CARS-23)
中国农业科学院科技创新工程(CAAS-ASTIP-TRICAAS)
关键词
微波杀青
茶在制品
物理特性
相对长度差
色差Lab值
microwave fixation
tea products
physical characteristics
relative length difference
Lab color values
