基于模内蒸制的青砖茶成型工艺试验及优化
|
摘要
模内蒸制工艺相较于传统的蒸制工艺具有节约设备成本、提高效率、环境清洁等优点,开展新工艺试验有利于青砖茶加工标准化。选择中茶108原料制备质量100 g砖茶样品,研究了茶坯含水率、成型压力、保压时间对青砖茶周正外形的影响。单因子试验结果表明,茶坯含水率介于20%～25%、成型压力大于12 MPa、保压时间长于150 s,砖茶成型效果较优。结合实验数据进行正交优化,茶坯在含水率为22%、砖面承受压力18 MPa、保压时间300 s时砖茶成型效果最优。
Green brick tea forming in-mold steaming process has various advantages such as saving equipment cost, improving efficiency, cleaning and so on compared with traditional steaming process. The test is beneficial to standardization of green-brick tea processing. A 100 g brick tea made of the Chinese-tea-108 was prepared,then the effects of moisture content, forming pressure and holding time of tea billet on the shape of green brick tea were investigated. The factors analysis shows that better shape can be obtained with moisture content between 20% and 25%, molding pressure higher than 12 MPa and holding time longer than 150 s. The orthogonal optimization combined with the experimental data shows the best shape of green brick tea can be formed at moisture content of 22%,molding pressure of 18 MPa and holding time of 300 s.
Green brick tea forming in-mold steaming process has various advantages such as saving equipment cost, improving efficiency, cleaning and so on compared with traditional steaming process. The test is beneficial to standardization of green-brick tea processing. A 100 g brick tea made of the Chinese-tea-108 was prepared,then the effects of moisture content, forming pressure and holding time of tea billet on the shape of green brick tea were investigated. The factors analysis shows that better shape can be obtained with moisture content between 20% and 25%, molding pressure higher than 12 MPa and holding time longer than 150 s. The orthogonal optimization combined with the experimental data shows the best shape of green brick tea can be formed at moisture content of 22%,molding pressure of 18 MPa and holding time of 300 s.
引文
[1]金心怡.茶叶加工工程[M].北京:中国农业出版社,2014.
[2]成洲.茶叶加工技术[M].北京:中国轻工业出版社,2015.
[3]滕靖.一种小饼茶自动化压制成型设备及其压制成型工艺过程:中国,103381666A[P]. 2013-11-06.
[4]胡爱华,敖晓琳.不同发酵度茶叶的主要理化及香气成分分析[J].食品与生物技术学报,2017,36(12):1283-1289.
[5]赵章风,任超.球形茶炒制设备的做功效率与茶叶成形关系研究[J].茶叶科学,2018,38(5):527-536.
[6]刘映,王敏,谢秀珍,等.正交试验法优化碧螺春茶叶中总黄酮提取工艺[J].应用化工,2017,46(1):74-76.
[2]成洲.茶叶加工技术[M].北京:中国轻工业出版社,2015.
[3]滕靖.一种小饼茶自动化压制成型设备及其压制成型工艺过程:中国,103381666A[P]. 2013-11-06.
[4]胡爱华,敖晓琳.不同发酵度茶叶的主要理化及香气成分分析[J].食品与生物技术学报,2017,36(12):1283-1289.
[5]赵章风,任超.球形茶炒制设备的做功效率与茶叶成形关系研究[J].茶叶科学,2018,38(5):527-536.
[6]刘映,王敏,谢秀珍,等.正交试验法优化碧螺春茶叶中总黄酮提取工艺[J].应用化工,2017,46(1):74-76.