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当前位置: 首页 > 文章 > 面条机应用于扁形茶做形技术优化 现代农业科技 2019 (24) 217-219
Position: Home > Articles > Optimization on Flat Tea Shaping Technology of Noodle Machine Modern Agricultural Science and Technology 2019 (24) 217-219

面条机应用于扁形茶做形技术优化

作  者：
吕军;刘忠英;林永良;杨婷;文小山;郑文佳
单  位：
贵州省茶叶研究所;湄潭县茶产业发展中心
关键词：
扁形茶;面条机;做形;工艺;品质
摘  要：
为探究面条机对扁形茶品质形成的影响,通过正交试验优化面条机对扁形茶做形技术参数。以对扁形茶做形过程中的面条机加压力度、压条次数、摊凉时间等因素进行L9(34)正交试验,分析其对扁形茶外形和总体品质的影响。结果表明,面条机做形最佳工艺为A1B3C3,即面条机加压力度1/4,压条次数4次,摊凉时间12 min。干茶外形较扁直,黄绿润隐毫;清香高持久,汤色黄绿明亮,滋味醇正,叶底绿明亮,较完整。
译  名：
Optimization on Flat Tea Shaping Technology of Noodle Machine
作  者：
LV Jun;LIU Zhong-ying;LIN Yong-liang;YANG Ting;WEN Xiao-shan;ZHENG Wen-jia;Tea Research Institute of Guizhou Province;Meitan County Tea Industry Development Center;
关键词：
flat tea;;noodle machine;;shape;;process;;quality
摘  要：
In order to explore the influence of noodle machine on the formation of flat tea,the best technological parameters were screened out by orthogonal test. The L9(34) orthogonal test was carried out on the factors such as the addition of pressure, the number of press times and the cooling time of the noodle machine in the form of flat tea,and the influence on the shape and the overall quality of the flat tea was analyzed.The results showed that the best technology of the noodle machine was A1 B3 C3,that was,the pressure degree of the noodle machine was 1/4,the number of press bars was 4 times,and the cooling time was 12 min.Dry tea was straight,yellow,green,and hidden.It was fragrant and persistent,and its color was yellow,green and bright.Its taste was sweet,its leaves were bright and green.

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