螺形红茶曲毫加工技术参数的研究
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摘要
以桃源大叶一芽二叶为原料,对螺形红茶的造形技术进行了研究。结果表明:螺形红茶的合理的加工工艺为鲜叶→萎凋→揉捻→解块→发酵→初烘→曲毫→足干,其中鲜叶萎凋、揉捻、发酵、足干与传统参数一致,关键在初烘和曲毫工序上需要进行相对精确的控制,初烘技术参数为:温度130℃,时间8 min,含水量控制在52%左右;曲毫技术参数为:投叶量6 kg/锅,温度180℃,时间75 min。
With Taoyuan Daye two leaves and a bud as raw material, a shaping technology research of the snail shaped black tea was conducted. The results showed that the reasonable processing technics to treat fresh leaves are withering, rolling, deblocking, fermentation, initial drying, leaves twisting, thoroughly drying, which the parameters of fresh leaf withering, rolling, fermentation, thoroughly drying are the same as the traditional technics, the key in processes of initial drying and leaves twisting required relatively precise control, the initial drying parameters are: temperature 130℃, time 8 min, water content is controlled at about 52%; twisting technical parameters are as follows: amount of investment by leaf weight 6 kg/pot, temperature 180℃, time 75 min.
With Taoyuan Daye two leaves and a bud as raw material, a shaping technology research of the snail shaped black tea was conducted. The results showed that the reasonable processing technics to treat fresh leaves are withering, rolling, deblocking, fermentation, initial drying, leaves twisting, thoroughly drying, which the parameters of fresh leaf withering, rolling, fermentation, thoroughly drying are the same as the traditional technics, the key in processes of initial drying and leaves twisting required relatively precise control, the initial drying parameters are: temperature 130℃, time 8 min, water content is controlled at about 52%; twisting technical parameters are as follows: amount of investment by leaf weight 6 kg/pot, temperature 180℃, time 75 min.
引文
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[5]赖兆祥,苗爱清,孙世利,等.花香型红茶红螺春加工新技术研究[J].广东农业科学,2010,(10):120-121.
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