石墨茶的工艺恢复
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摘要
就加工工艺参数对石墨茶品质的影响进行初步探索,通过对不同加工工艺参数石墨茶的感官审评和内含物质测定,筛选最优的加工工艺参数.结果表明,揉捻的最优工艺参数为:投叶量10 kg、揉捻时间15-20 min;二青程度应控制茶叶的减重率在30%左右;炒小锅的最优工艺参数为:投叶量5 kg、炒制时间60 min、叶温控制在(50±5)℃;炒大锅的最优工艺参数为:投叶量13 kg、叶温控制在(45±5)℃.该工艺参数下制得的成品茶,其有效化学成分含量较高,且外形、香气和滋味较佳.
To explore the relationship between quality of Shimo tea and the processing technique,the sensory evaluation and content test of embedded substance of Shimo tea under different processing parameters were conducted. The results showed that: The best rolling parameter was 10 kg of leaf weight,15- 20 min of time control. The degree of first-step roasting should be controlled around 30%weight-loss ratio. The best shaping parameter of first-step was 5 kg of leaf weight,60 min of time control,( 50 ± 5) ℃ of temperature control. The second-step shaping parameter should be 13 kg of leaf weight,( 45 ± 5) ℃ of temperature control. The chemical components of the finished tea which was made in the optimum technological parameters could be dissolved well,and the shape,the aroma and the taste were comparatively good.
To explore the relationship between quality of Shimo tea and the processing technique,the sensory evaluation and content test of embedded substance of Shimo tea under different processing parameters were conducted. The results showed that: The best rolling parameter was 10 kg of leaf weight,15- 20 min of time control. The degree of first-step roasting should be controlled around 30%weight-loss ratio. The best shaping parameter of first-step was 5 kg of leaf weight,60 min of time control,( 50 ± 5) ℃ of temperature control. The second-step shaping parameter should be 13 kg of leaf weight,( 45 ± 5) ℃ of temperature control. The chemical components of the finished tea which was made in the optimum technological parameters could be dissolved well,and the shape,the aroma and the taste were comparatively good.
引文
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[2]刘怀成,程兆慈.历史名茶——黟山石墨[J].茶业通报,1988(2):44.
[3]曾再新.益寿佳品石墨茶[J].植物杂志,1988(5):16.
[4]章传政,童城,李明智.徽州黟县石墨茶发展探析[J].现代农业科技,2013(7):318.
[5]黟县地方志编纂委员会.黟县志[M].合肥:黄山书社,2012.
[6]章传政,戴前颖.浅析陈椽对安徽茶叶科技发展的贡献[J].安徽农业大学学报:社会科学版,2012,21(3):130-134.
[7]李军.金龙玉珠茶加工工艺研究[D].合肥:安徽农业大学,2011.
[8]安徽农学院.制茶学[M].2版.北京:中国农业出版社,1989:5.
[9]王润龙,郭晓春,赵品金.颗粒型绿茶加工工艺技术研究[J].茶叶通讯,2006,33(3):26-28.
[10]王润龙.双锅曲毫炒干机加工绿茶技术[J].茶叶通讯,2005,32(4):50-51.
[11]董永泓.涌溪火青茶机制工艺技术标准[J].茶叶机械杂志,2001(2):20-21.
[12]张正竹.茶叶生物化学实验教程[M].北京:中国农业出版社,2009:6.
[13]中国国家标准化管理委员会.GB/T 23776-2009茶叶感官审评方法[S].北京:中国标准出版社,2009.
[14]钟映富,林强,袁林颖,等.提高针形名优绿茶色泽的技术要点[J].茶叶,2004,30(3):166-167.