绿茶电磁滚筒-热风耦合杀青工艺参数优化

为探究电磁滚筒-热风耦合杀青对绿茶品质的影响,该文运用响应面设计,以杀青样生化成分含量和成茶感官品质为指标,对电磁滚筒-热风耦合杀青工艺参数（热风温度、热风风量、筒体前段温度等）进行优化,并与电热管滚筒杀青、微波杀青、热风杀青、电磁内热滚筒杀青等进行比较,结果表明：当投叶量为150 kg/h时,电磁滚筒-热风耦合杀青的最佳参数组合为热风温度104℃,热风风机转速920 r/min,筒体前段温度270℃;此工艺下所制成茶香气、滋味、色泽等品质最好,感官总分达到91.0,较其他杀青方式要高2.7~4.0分,杀青叶茶多酚、氨基酸、可溶性糖、儿茶素、咖啡碱和黄酮的质量分数分别为13.849%、2.05...

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Published in农业工程学报 Vol. 31; no. 12; pp. 260 - 267
Main Author 滑金杰 袁海波 尹军峰 江用文 王岳梁 邓余良
Format Journal Article
LanguageChinese
Published 中国农业科学院茶叶研究所，浙江省茶叶加工工程重点实验室，国家茶产业工程技术研究中心，农业部茶树生物学与资源利用重点实验室，杭州 310008%余姚市姚江源茶叶茶机有限公司,余姚,315400 2015
Subjects
优化
品质控制
热风
电磁场
绿茶
耦合杀青
品质控制
hot air
quality control
electromagnetic field
optimization
优化
电磁场
绿茶
coupling fixation
green tea
耦合杀青
热风
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ISSN1002-6819
DOI10.11975/j.issn.1002-6819.2015.12.035

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Summary:为探究电磁滚筒-热风耦合杀青对绿茶品质的影响,该文运用响应面设计,以杀青样生化成分含量和成茶感官品质为指标,对电磁滚筒-热风耦合杀青工艺参数（热风温度、热风风量、筒体前段温度等）进行优化,并与电热管滚筒杀青、微波杀青、热风杀青、电磁内热滚筒杀青等进行比较,结果表明：当投叶量为150 kg/h时,电磁滚筒-热风耦合杀青的最佳参数组合为热风温度104℃,热风风机转速920 r/min,筒体前段温度270℃;此工艺下所制成茶香气、滋味、色泽等品质最好,感官总分达到91.0,较其他杀青方式要高2.7~4.0分,杀青叶茶多酚、氨基酸、可溶性糖、儿茶素、咖啡碱和黄酮的质量分数分别为13.849%、2.057%、8.412%、9.724%、2.172%、1.336%,品质物质加权值达7.018%;该杀青工艺能耗成本较电热管滚筒杀青减少1/2,热能利用率达45%~55%,克服了传统滚筒杀青的不足,可为绿茶生产提供指导。
Bibliography:11-2047/S
Enzyme deactivation is the key process of green tea primary processing,which has significant effects on the color,aroma,taste and other flavor quality of green tea.In the process of enzyme deactivation,high temperature is used to rapidly destroy enzyme activity to stop the oxidation of polyphenols and prohibit leaves to become red,and to evaporate water in the leaves to increase flexibility of the leaves and create opportune conditions for the subsequent modeling.In addition,the volatilization and conversion of some undesirable low-boiling aromas occurs under high-temperature treatment,and meanwhile,the formation of some new special aromas improves the tea fragrance.Different ways of enzyme deactivation show different effects on the various quality materials of fresh leaves and the quality of made tea,for example,microwave deactivation of enzyme can rapidly inactivate enzymes,and make the color green,but the taste and fragrance are poor; enzyme deactivation with hot air can make the excellent fragran
ISSN:1002-6819
DOI:10.11975/j.issn.1002-6819.2015.12.035