自动化加工生产线改善机采绿茶理化品质研究
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摘要
以茶树机采鲜叶为原料,选配、改装和组建了茶叶加工自动化生产线,并跟踪加工工序中茶坯理化成分的动态变化,以同一原料所制的传统炒青工艺为对照,比较新设备和新工艺对机采卷曲形绿茶色泽和品质成分的影响。结果发现:新的生产线在杀青、二青、做形和提香等关键工序中,集成应用了电磁加热耦合热风、热管余热回收和流化床干燥技术,提高了茶叶的滋味和色泽品质,所制卷曲形绿茶的感官得分比传统炒青绿茶高2分,酚氨比相对较低(P<0.05),干茶的色相值、茶汤、叶底的亮度和色相值相对更好(P<0.01);相比传统单机加工设备,该生产线可日均生产绿茶1 750 kg,产能提高了37.5%,能耗成本为4.6～4.8元/kg干茶;热效率提高100%,用工成本减少50%。机采卷曲形绿茶自动化生产线扩大了茶叶加工产能,减轻了劳动强度,提高了卷曲形绿茶品质,为实际生产提供了指导。
The green tea primary processing has important effects on the quality,color,taste and other flavor quality of green tea.In order to enhance the quality and capacity of tea processing production,the curl-shape green tea processed by electromagnetism technology and the traditional roasted green tea were analysed.At the same time,mechanically-harvested fresh tea leaves consisted of mixed shoots and leaves,varied in sized,are obviously coarse and heterogeneous compared to the hand picking fresh tea leaves,which has negative effects on the green tea enzyme deactivation,second drying,shaping,hot rolling drying and raising fragrant processing,and it is hard to get the high quality green tea with mechanically-harvested fresh tea leaves.At present,the green tea primary processing of mechanically-harvested fresh tea leaves were traditional methods,for example,hot roller enzyme deactivation,hot air second-drying,hot roller drying and hot air raising fragrant technologies.Although the existing technologies can enhance the flavor and taste quality of tea by experienced workers,they usually have low production and thermal efficiency,inaccurate temperature controlling,uneven heat distribution and unstable quality,and other issues.For these reasons,based on the electromagnetic roller-hot air fixation,second drying with electromagnetic heating and raising fragrant with fluidized bed drying technologies,the automatic tea production line used in the article combine the advantages different equipments and manners in tea processing,in addition,electromagnetic roller-hot air fixation is heated by electromagnetic heat technology,which significantly improvements of energy efficiency and heating stability.The thermal efficiency of the machine was improved,and could easily be controlled accurately.While the heat pipe technology were applied into the tea processing line,the results indicated the thermal efficiency was increased and the effect of energy conservation was remarkable;vibration fluidized bed had good drying effect,energy conservation and so on,which was begin to be used in tea drying industry.Finally,with the technologies above and the other matching equipments,this paper had integrated a new automatic tea production line,in order to enhance the tea flavor and taste quality,obtain stable and high-quality tea,at the same time the thermal efficiency and production efficiency were enhanced.According to the results of sensory evaluation quality and biochemical composition,the production capacity of automatic production line was 1 750 kg leaves one day,and the thermal efficiency increased 100% compared to traditional roasted green tea process.The sensory quality score of curl-shape green tea made of leaves harvested by machines was 88.8,which was 2 point higher than the traditional roasted green tea,and the hue of color(a/b) of tea,tea brew and infused tea leaves were be better(P<0.01) and the ratio of polyphenols to amino acids were the lower(P<0.01).The capacity production was increased 37.5%,the number of labor was reduced by 50% by automatic production line,the sensory quality of curl-shape green tea made of leaves harvested by machines also significantly improved,which could be used for green tea production harvested by machines.
The green tea primary processing has important effects on the quality,color,taste and other flavor quality of green tea.In order to enhance the quality and capacity of tea processing production,the curl-shape green tea processed by electromagnetism technology and the traditional roasted green tea were analysed.At the same time,mechanically-harvested fresh tea leaves consisted of mixed shoots and leaves,varied in sized,are obviously coarse and heterogeneous compared to the hand picking fresh tea leaves,which has negative effects on the green tea enzyme deactivation,second drying,shaping,hot rolling drying and raising fragrant processing,and it is hard to get the high quality green tea with mechanically-harvested fresh tea leaves.At present,the green tea primary processing of mechanically-harvested fresh tea leaves were traditional methods,for example,hot roller enzyme deactivation,hot air second-drying,hot roller drying and hot air raising fragrant technologies.Although the existing technologies can enhance the flavor and taste quality of tea by experienced workers,they usually have low production and thermal efficiency,inaccurate temperature controlling,uneven heat distribution and unstable quality,and other issues.For these reasons,based on the electromagnetic roller-hot air fixation,second drying with electromagnetic heating and raising fragrant with fluidized bed drying technologies,the automatic tea production line used in the article combine the advantages different equipments and manners in tea processing,in addition,electromagnetic roller-hot air fixation is heated by electromagnetic heat technology,which significantly improvements of energy efficiency and heating stability.The thermal efficiency of the machine was improved,and could easily be controlled accurately.While the heat pipe technology were applied into the tea processing line,the results indicated the thermal efficiency was increased and the effect of energy conservation was remarkable;vibration fluidized bed had good drying effect,energy conservation and so on,which was begin to be used in tea drying industry.Finally,with the technologies above and the other matching equipments,this paper had integrated a new automatic tea production line,in order to enhance the tea flavor and taste quality,obtain stable and high-quality tea,at the same time the thermal efficiency and production efficiency were enhanced.According to the results of sensory evaluation quality and biochemical composition,the production capacity of automatic production line was 1 750 kg leaves one day,and the thermal efficiency increased 100% compared to traditional roasted green tea process.The sensory quality score of curl-shape green tea made of leaves harvested by machines was 88.8,which was 2 point higher than the traditional roasted green tea,and the hue of color(a/b) of tea,tea brew and infused tea leaves were be better(P<0.01) and the ratio of polyphenols to amino acids were the lower(P<0.01).The capacity production was increased 37.5%,the number of labor was reduced by 50% by automatic production line,the sensory quality of curl-shape green tea made of leaves harvested by machines also significantly improved,which could be used for green tea production harvested by machines.
引文
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[2]朱德文,岳鹏翔,袁弟顺.不同杀青方法对绿茶品质的影响[J].农业工程学报,2009,25(8):275-279.Zhu Dewen,Yue Pengxiang,Yuan Dishun.Effects of different fixation methods on the quality of green tea[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2009,25(8):275-278.(in Chinese with English abstract)
[3]朱德文,岳鹏翔,袁弟顺,等.微波远红外耦合杀青工艺对绿茶品质的影响[J].农业工程学报,2011,27(3):345-350.Zhu Dewen,Yue Pengxiang,Yuan Dishun,et al.Effects of microwave far-infrared coupling fixation processes on quality of green tea[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2011,27(3):345-350.(in Chinese with English abstract)
[4]葛庆丰,张聪,于海,等.绿茶的微波-热风联合杀青工艺研究[J].食品科学,2011,32(24):196-199.Ge Qingfeng,Zhang Cong,Yu Hai,et al.Green tea fixation by simultaneous microwave and hot air treatment[J].Food Science,2011,32(24):196-199.(in Chinese with English abstract)
[5]谭书德,谭永红,丁书建.微波二次杀青对绿茶品质的影响[J].贵州茶叶,2011,39(2):38-40.Tan Shude,Tan Yonghong,Ding Shujian.The effect of microwave fixing twice on quality in green tea[J].Guizhou Tea,2011,39(2):38-40.(in Chinese with English abstract)
[6]叶飞,高士伟,龚自明,等.不同杀青方式对绿茶品质的影响[J].四川农业大学学报,2014,32(2):160-164,171.Ye Fei,Gao Shiwei,Gong Ziming,et al.Effect of different fixation methods on the quality of green tea[J].Journal of Sichuan Agricultural University,2014,32(2):160-164,171.(in Chinese with English abstract)
[7]袁海波,许勇泉,邓余良,等.绿茶电磁内热滚筒杀青工艺优化[J].农业工程学报,2013,29(1):250-258.Yuan Haibo,Xu Yongquan,Deng Yuliang,et al.Optimization of fixation process by electromagnetic heat roller for green tea[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2013,29(1):250-258.(in Chinese with English abstract)
[8]吴本刚,肖孟超,刘美娟,等.催化式红外杀青对绿茶热风干燥的影响[J].食品科学,2017,38(9):126-132.Wu Bengang,Xiao Mengchao,Liu Meijuan,et al.Fixation and drying of green tea using sequential catalytic infrared heating and hot air drying[J].Food Science,2017,38(9):126-132.(in Chinese with English abstract)
[9]滑金杰,袁海波,尹军峰,等.绿茶电磁滚筒-热风耦合杀青工艺参数优化[J].农业工程学报,2015,31(12):260-267.Hua Jinjie,Yuan Haibo,Yin Junfeng,et al.Optimization of fixation process by electromagnetic roller-hot air coupling machine for green tea[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2015,31(12):260-267.(in Chinese with English abstract)
[10]Chan E W C,Lim Y Y,Wong S K,et al.Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species[J].Food Chemistry,2009,113(1):166-172.
[11]陈根生,袁海波,许勇泉,等.针芽形绿茶连续化生产线设计与工艺参数优化[J].茶叶科学,2016,36(2):139-148.Chen Gensheng,Yuan Haibo,Xu Yongquan,et al.Design and process optimization of a continuous production line on needle-type premium green tea[J].Journal of Tea Science,2016,36(2):139-148.(in Chinese with English abstract)
[12]刘新,金寿珍,傅尚文,等.微波加热在茶叶加工中的应用[J].食品科学,2002,23(10):72-75.Liu Xin,Jin Shouzhen,Fu Shangwen,et al.Microwave heating employed on the tea manufacture[J].Food Science,2002,23(10):72-75.(in Chinese with English abstract)
[13]Dong J,Ma X,Fu Z,et al.Effects of microwave drying on the contents of functional constituents of eucommia ulmoides flower tea[J].Industrial Crops&Products,2011,34(1):1102-1110.
[14]袁海波,滑金杰,王近近,等.电磁内热式绿茶毛火工艺参数优化与分析[J].农业工程学报,2018,34(3):265-272.Yuan Haibo,Hua Jinjie,Wang Jinjin,et al.Analysis and parameter optimization of first-drying process using chain plate dryer with electromagnetic heating for green tea[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2018,34(3):265-272.(in Chinese with English abstract)
[15]Zheng M,Xia Q,Lu S.Study on drying methods and heir influences on effective components of loquat flower tea[J].LWT-Food Science and Technology,2015,63(1):14-20.
[16]郑鹏程,滕靖,龚自明,等.热管技术在茶叶加工节能中的应用研究[J].茶叶科学,2013(3):273-278.Zheng Pengcheng,Teng Jing,Gong Ziming,et al.Application research on the application of heat pipe technology to tea processing energy conservation[J].Journal of Tea Science,2013(3):273-278.(in Chinese with English abstract)
[17]宁井铭,孙磊,张正竹,等.基于近红外技术的绿茶杀青自动控制系统设计与试验[J].安徽农业大学学报,2013,40(6):899-902.Ning Jingming,Sun Lei,Zhang Zhengzhu,et al.Design and experiment of automatic control in green tea firing process based on infrared spectroscopy[J].Journal of Anhui Agricultural University,2013,40(6):899-902.(in Chinese with English abstract)
[18]谭俊峰,林智,李云飞,等.扁形绿茶自动化生产线构建和控制研究[J].茶叶科学,2012,32(4):283-288.Tan Junfeng,Lin Zhi,Li Yunfei,et al.Design of automatic production line on flat-shape green tea[J].Journal of Tea Science,2012,32(4):283-288.(in Chinese with English abstract)
[19]谭俊峰,金华强,黄跃进,等.自动化炒青绿茶生产线的设计与应用[J].茶叶科学,2010,30(3):229-234.Tan Junfeng,Jin Huaqiang,Huang Yuejin,et al.Design and application of automatic production line on roasted green tea[J].Journal of Tea Science,2010,30(3):229-234.(in Chinese with English abstract)
[20]龚雪蛟,杜晓.炒青绿茶自动化生产线加工过程中品质成分变化[J].四川农业大学学报,2012,30(1):73-77.Gong Xuejiao,Du Xiao.The variations of main biochemical components during the production process of roasted green tea by automatic production line[J].Journal of Sichuan Agricultural University,2012,30(1):73-77.(in Chinese with English abstract)
[21]郑红发,汤哲,包小村,等.半烘炒型绿茶全自动生产线研究与应用[J].茶叶科学,2013,33(5):473-481.Zheng Hongfa,Tang Zhe,Bao Xiaocun,et al.Study and application on the full-automatic production line of half baking green tea[J].Journal of Tea Science,2013,33(5):473-481.(in Chinese with English abstract)
[22]权启爱.香茶自动化生产线的设备构成及技术特点[J].中国茶叶,2013(4):8-10.
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