四川农业大学学报 ›› 1998, Vol. 16 ›› Issue (02): 282-285.doi: 10.16036/j.issn.1000-2650.1998.02.024

• 研究简报 • 上一篇    下一篇

杀青叶水分及品质与蒸汽杀青机优化组合工艺参数的关系

齐桂年1, 刘勤晋2   

  1. 1. 四川农业大学林学园艺学院, 雅安市 625014;
    2. 西南农业大学食品科学学院, 重庆市 400716
  • 收稿日期:1998-11-13 出版日期:1998-06-30 发布日期:2017-04-21

RELATIONSHIP BETWEEN THE OPTICAL COMBINING PROCESS PARAMETERS OF STEAM DRUM TEA DE-ENZYMING MACHINE AND THE STEAMED LEAF WATER AND TEA QUALITYX

Qi Guinian1, Liu Qinjin2   

  1. College of Forestry and Horticulture, Sichuan Agricultural University, Yaan, Sichuan, China 625014
  • Received:1998-11-13 Online:1998-06-30 Published:2017-04-21

摘要: 本文采用正交设计L8(27)研究了滚筒连续蒸汽杀青机轴转速、筒转速和筒倾角的优化组合与杀青叶水分及品质的关系。结果表明:轴、筒转速大,杀青叶水分含量低,茶叶品质好。

关键词: 蒸汽杀青机, 杀青叶水分, 正交设计, 工艺参数, 蒸青绿茶

Abstract: Relationship between the optical combination of the axical and drum rotational speed,drum-slant of steam drum tea de-enzyming machine and the steamed leaf water and tea quality was investigated by using L8(27) orthogonal design. Results shows that there are excellent tea quality and low steamed leaf water with more quickly axial and drum rotational speed.

Key words: STEAM DRUM TEA DE-ENZYMING MACHINE, STEAMED LEAF WATER, ORTHOGONAL DESIGN, PROCESS PARAMETERS, STEAMING GREEN TEA

中图分类号: 

  • S272.3