“六安瓜片”茶清洁化加工机械及其工艺研究
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摘要
六安瓜片是中国十大名茶之一，但与龙井等不同的是六安瓜片属无梗无芽扁平型绿茶，长期以来，“六安瓜片”多沿用手工方式加工，劳动生产率低、产品质量不稳定，已成为“六安瓜片”产业发展的瓶颈，尽快研制出“六安瓜片”机械化清洁化加工设备及其生产工艺，对“六安瓜片”产业的可持续发展具有重要的现实意义。本论文对“六安瓜片”在制品的物理特性进行试验研究，以自动化装备与传统制茶工艺相结合的原则，对杀青、做形和烘焙等相关性工序的机器进行理论研究，并设计开发用于相应工序的新型专用装备，主要研究工作及结果如下：
1．测定“六安瓜片”在制品物料的物理特性
（1）鲜叶、杀青叶、揉捻叶、理条叶、毛火叶、小火叶、老火叶在制品的含水率依次为73.9%，59.4%，58.9%，28.3%，19.9%，10.1%,5.5%。
（2）鲜叶、杀青叶、揉捻叶、毛火叶、小火叶、老火叶在制品的容重依次为60.7kg/m3，86.3kg/m3，209.8kg/m3，133.6kg/m3，141.6kg/m3，189.9kg/m3。
（3）鲜叶、杀青叶、揉捻叶、毛火叶、小火叶、老火叶在制品的休止角依次为52.5o，50.7o，59.6o，57.2o，40.6o，35.8o。
（4）鲜叶、杀青叶、揉捻叶、毛火叶、小火叶、老火叶在制品与不锈钢的外摩擦角依次为37.6o，38.0o，43.6o，35.8o，30.2o，30.2o。
（5）鲜叶、杀青叶、揉捻、毛火叶、小火叶、老火叶在制品与不锈钢的动摩擦系数依次为0.77，0.78，0.95，0.72，0.58，0.57。
（6）鲜叶、杀青叶、毛火叶、小火叶、老火叶在制品继续比热依次为3.51kJ/kg·K，3.12kJ/kg·K，2.02kJ/kg·K，1.77kJ/kg·K，1.64kJ/kg·K,干物质比热为1.50kJ/kg·K。
2．优化设计“六安瓜片”杀青机
（1）以双主动摩擦轮对称驱动的方式，减少了摩擦轮的滑转率，提高传动效率。驱动电机由功率原来的0.75kW降为0.5kW，推导了滚筒式杀青机主动摩擦轮接触应力数学模型，并运用该模型对摩擦轮进行了强度校核。
（2）对用于六安瓜片杀青滚筒进行了优化设计，杀青滚筒的直径为500mm，极限转速59.8rpm。滚筒转速还会影响鲜叶在滚筒内的分布状态及抛落角度，试验表明：为适应不同采摘时期、鲜叶嫩度的杀青工艺，要求杀青时鲜叶应覆盖滚筒内表面的60-65%，鲜叶开始抛落点与水平方向夹角应为45-60°，以利于鲜叶迅速升温及较快排湿，提高杀青质量。所设计的杀青滚筒转速为20~40rpm无级调节，可以满足以上要求。
（3）改变传统式滚筒式杀青机主要热辐射或线接触式热传导方式传热,本机采用面接触式热传导方式进行传热，并加厚了保温层厚度，传热效率由原35%提高到57%。
3．研发“六安瓜片”做形机
（1）对六安瓜片做形机进行运动学及动力学分析，分别运用失量法、图解法、解析法并建立了曲柄、连杆、槽锅的位置、速度、加速度等精确数学模型，同时推导了基于Maclaurin公式的用于工程运用的近似数学模型，以简化运算，并运用Matlab绘制了相关曲线同时证明近似公式的可行性。
（2）在分析六安瓜片做形机进行运动学及动力学基础上，对连杆及槽锅的惯性力进行计算，其结论为：槽锅的最大惯性力Fqm为73.7Kgf，连杆的最大法向惯性力Fqnm为7.23Kgf，连杆的最大切向惯性力Fqtm为41.9Kgf，以上惯性力均随曲柄的转角的变化而变化，理条机的实际惯性力是以上交变的空间力系的失量和。并运用过量平衡法在连杆铰链点与曲柄回转中心反向延长线上，且距曲柄回转中心60mm处设置15kg配重时，水平与垂直方向振动分别由未加配重前的1.1mm与0.88mm减小为0.51mm与0.45mm。
（3）以最小传动角的最大值为目标函数，结合六安瓜片制茶工艺要求建立了以曲柄长度、连杆长度、偏心距、滑块行程、辅助角等为主要参数的约束方程，并运用蚁群算法对该优化设计数学模型进行求解。优化结果为：当曲柄长度a为59.1mm，连杆长度b为341.5mm，偏心距e为57.5mm，滑块行程H为120mm，辅助角β为8.26°，极位夹角θ为3.5°时，茶叶理条幅机的最小传动角γmin从原来的50°增大到70.1°，有效地改善了做形机的传动性能，使传动更加平稳，振动减轻，噪音降低；槽锅的卡滞现象消失，做形机的成条率也有增加6%。
4．研制“六安瓜片”烘焙机
（1）根据六安瓜片传统拉老火工艺要求，研制转盘式六安瓜片烘焙机，机器充分利用光机电一体化技术、变频技术及温度控制技术，具有烘焙温度、连续烘焙时间、两次烘焙间隔时间及转盘转速等参数可人工设定，以满足不同的制茶工艺要求。
（2）为了实现六安瓜片高温间歇烘焙的工艺要求，设计了基于光电开关、时间继电器及交流接触器的控制系统，与普通行程开关定位相比较，具有烘焙时间可调、定位可靠及抗干扰能力强的特点。
（3）红外辐射波长为2-16um的板状红外辐射器用于六安瓜片茶叶烘焙，有利于水、糖类、氨基酸、果胶质等物质对红外线的吸收，与微波烘干机相比，具有非选择性烘焙特点，有利于茶叶烘焙过程中各种有益香气的析出，提高焙香效果。
（4）基于模糊PID控制原理设计的温度控制器具有较好的动态及静态性能，温度控制精度高、超调小、鲁棒性好等特点，当用于六安瓜片叶温设置为80°C时，能得到较好的烘焙品质,碎茶率由人工烘焙的15%降低到5%。
5．设计“六安瓜片”清洁化加工工艺
（1）在六安瓜片传统制茶工艺的基础上，结合所研制的关键装备，设计了六安瓜片清洁化加工工艺，质量检测表明：各项理化指标达到相关国家标准要求。
（2）感观审评表明：同一批次的机械茶与手工茶相比，机械茶的匀整度、均一性前者较好，机械茶滋味比手工茶鲜醇，但手工茶的香气、爽度要好于机械茶。
Liu’an Guapian is one of China’s ten famous teas. It is flat green tea without stalk and bud, whichis different from Westlake Longjing. Liu’an Guapian tea was processed by hand with low laborproductivity for a long time, and the product quality is unstable, which has become the bottleneck ofLiu’an Guapian industry development. The key technology and equipment of Liu’an Guapian should bedeveloped as soon as possible, which has important theoretical value and practical significance on thetea’s sustainable development. The physical properties of the tea were studied in the paper. In theprinciple of the traditional tea processing technology combining with automation equipment, the theoryof the machines for water-removing,shaping and baking process is studied. The new equipments for theabove processes were developed at the same time. The primary work and achievements are as follows:
1. Determine the "luan GuaPian" processing material physical properties
(1)The leaves’ moisture content is73.9%, and which will turn into59.4%,58.9%,28.3%,19.9%,10.1%,5.5%after the processing of water-removing, twisting, carding, first firing, second firing andfinal firing respectively.
(2) The leaves’ volume weight is60.7kg/m3, and which will turn into86.3kg/m3,209.8kg/m3,133.6kg/m3,141.6kg/m3,189.9kg/m3after the processing of water-removing, twisting, first firing,second firing and final firing respectively.
(3) The leaves’ Angle of repose is52.5o, and which will turn into50.7o,59.6o,57.2o,40.6o,35.8o after the processing of water-removing, twisting, first firing, second firing and final firingrespectively.
(4) The friction angle of the stainless steel and the leaves was37.6o, and which will turn into38.0o，43.6o,35.8o,30.2o,30.2o after the processing of water-removing, twisting, first firing,second firing and final firing respectively.
(5) The kinetic friction coefficient of the stainless steel and the leaves was0.77, and which willturn into0.78,0.95,0.72,0.58,0.57after the processing of water-removing, twisting, first firing, secondfiring and final firing respectively.
(6) The specific heat of the leaves was3.51kJ/kg·K, and which will turn into3.12kJ/kg·K,2.02kJ/kg·K,1.77kJ/kg·K,1.64kJ/kg·K after the processing of water-removing, first firing, second firingand final firing respectively. The dry matter specific heat of the tea is1.50kJ/kg·K.
2. Optimum design of water–removing machine for Liu’an Guapian
(1)The double driving friction wheels are exactly symmetrical, which will reduce the friction wheelslip rate and improve the transmission efficiency at the same time. The power of the driving motor by isreduced from0.75kW to0.5kW. The contact stress mathematical model of the cylinder typewater–removing machine’s friction wheels was derived in this paper. The friction wheel’s strength waschecked by the model.
(2)The double driving friction wheels are exactly symmetrical, which will reduce the friction wheelslip rate and improve the transmission efficiency at the same time. The power of the driving Motor by isreduced from0.75kW to0.5kW. The contact stress mathematical model of the cylinder typewater–removing machine’s friction wheels was derived in this paper. The friction wheel’s strength was checked by the model.
（3）The heat conduction mode of the cylinder type water–removing machine was changed fromline-contact to face-contact and the thickness of the insulation layer was thickened, the heat transferefficiency is increased from35%to57%.
3．Development of tea shaping machine for Liu’an Guapian
(1)The kinematics and dynamics of Liu’an Guapian tea shaping machine is analyzed. Theaccurate mathematical model of the velocity and acceleration of the crank, connecting rod, Groove potwas established respectively. Moreover, The approximate mathematical model was derived based onMaclaurin formula for Engineering application in order to simplify the operation. The curve of thevelocity and acceleration was drawn by Matlab and the feasibility of the approximate formula wasproved at the same time.
(2)The inertia force on the connecting rod and slot pot was calculated based on the kinematics anddynamics analysis. the conclusion is: the maximum inertial force of groove pot Fqmis73.7Kgf,maximum normal inertial force of the connecting rod Fqnmis7.23Kgf, maximum tangential inertialforce of the connecting rod Fqtm41.9Kgf, the inertial forces are changed with the crank angle change,the inertia force of carding machine is more than the alternative of space force system loss and. And inthe connecting rod and the crank rotation center reverse extension line using the excess balance method,and The15kg balance weight was adopted to the crank rotation center60mm, vertical and horizontalvibration decrease respectively by1.1mm and0.88mm without counterweight to0.51mm and0.45mm.
(3) With the minimum transmission angle as the objective function, mathematical constraintequations for Liu’an Guapian tea shaping machine optimum design were established considering Liu’antea Guapian process. Based on the ant colony algorithms and Matlab, the realization programs regardingparameters simulation of tea carding machine were made. The programs were used in optimizationsimulation of the transmission parameters: crank length, connecting rod length, eccentricity, etc. Theoptimization results and proving trial showed: when crank length was59.1mm, connecting rod lengthwas341.5mm, eccentricity was57.5mm, slider stroke was120mm, auxiliary angle was8.26°, anglebetween the two limiting positions was3.5°, minimum transmission angle should be changed from50°to70.1°, tea carding machine transmission performance should be improved and vibration decreased,the noise decreased5dB, stripping tea rate increased6%.
4．Development of baking machine for Liu’an Guapian tea
(1) According to the old traditional technology of Liu’an Guapian tea requirements, therotary-baking machine was developed, which was made full use of light mechanical and electricalintegration technology, frequency conversion technology and temperature control technology, withbaking temperature, rotary speed, continuous baking time, interval baking time between adjacent bakingcan be set artificially, so as to meet the requirements of different tea process.
(2) In order to achieve Liu’an Guapian high temperature intermittent baking process requirements,the control system was designed based on photoelectric switch, time relay and AC contactor. The systemhas the characteristics of baking time adjustable, reliable positioning and strong anti-interference abilitycompared with the general position switch.
(3) The plate infrared radiator with wavelength2-16um are propitious to Liu’an Guapian teabaking, it can enhance on water, carbohydrate, amino acid, pectic substances infrared absorption,compared with microwave drying machine, with the non-selective baking characteristics, which should be beneficial to produce a variety of beneficial aroma in the tea baking process, improve the bakingeffect.
(4) The leaf baking temperature was collected by Infrared temperature sensor, controlled byfuzzy PID temperature controller. The experiment result showed that: setting leaf temperature at80°C,the quality of the infrared baking tea was achieving or above the charcoal baking. Percentage0f brokentea was15%by manual charcoal baking, and it was5%by this machine.
5．Design of the "Liu’an Guapian" clean processing technology
(1) based on the traditional Liu’an Guapian tea processing, combined with the key equipmentdevelopment, Liu’an Guapian clean processing technology was designed, quality testing show that: therelevant Indexes meet requirements of the national standard physiochemical indexes.
(2) Tea sensory evaluation showed that: the same batch of mechanical and manual tea, mechanical teadegree of regularity and uniformity is better than manual tea, mechanical tea taste more fresh thanmanual tea, but the manual tea the degree of aroma and bright is better than mechanical tea.
1．测定“六安瓜片”在制品物料的物理特性
（1）鲜叶、杀青叶、揉捻叶、理条叶、毛火叶、小火叶、老火叶在制品的含水率依次为73.9%，59.4%，58.9%，28.3%，19.9%，10.1%,5.5%。
（2）鲜叶、杀青叶、揉捻叶、毛火叶、小火叶、老火叶在制品的容重依次为60.7kg/m3，86.3kg/m3，209.8kg/m3，133.6kg/m3，141.6kg/m3，189.9kg/m3。
（3）鲜叶、杀青叶、揉捻叶、毛火叶、小火叶、老火叶在制品的休止角依次为52.5o，50.7o，59.6o，57.2o，40.6o，35.8o。
（4）鲜叶、杀青叶、揉捻叶、毛火叶、小火叶、老火叶在制品与不锈钢的外摩擦角依次为37.6o，38.0o，43.6o，35.8o，30.2o，30.2o。
（5）鲜叶、杀青叶、揉捻、毛火叶、小火叶、老火叶在制品与不锈钢的动摩擦系数依次为0.77，0.78，0.95，0.72，0.58，0.57。
（6）鲜叶、杀青叶、毛火叶、小火叶、老火叶在制品继续比热依次为3.51kJ/kg·K，3.12kJ/kg·K，2.02kJ/kg·K，1.77kJ/kg·K，1.64kJ/kg·K,干物质比热为1.50kJ/kg·K。
2．优化设计“六安瓜片”杀青机
（1）以双主动摩擦轮对称驱动的方式，减少了摩擦轮的滑转率，提高传动效率。驱动电机由功率原来的0.75kW降为0.5kW，推导了滚筒式杀青机主动摩擦轮接触应力数学模型，并运用该模型对摩擦轮进行了强度校核。
（2）对用于六安瓜片杀青滚筒进行了优化设计，杀青滚筒的直径为500mm，极限转速59.8rpm。滚筒转速还会影响鲜叶在滚筒内的分布状态及抛落角度，试验表明：为适应不同采摘时期、鲜叶嫩度的杀青工艺，要求杀青时鲜叶应覆盖滚筒内表面的60-65%，鲜叶开始抛落点与水平方向夹角应为45-60°，以利于鲜叶迅速升温及较快排湿，提高杀青质量。所设计的杀青滚筒转速为20~40rpm无级调节，可以满足以上要求。
（3）改变传统式滚筒式杀青机主要热辐射或线接触式热传导方式传热,本机采用面接触式热传导方式进行传热，并加厚了保温层厚度，传热效率由原35%提高到57%。
3．研发“六安瓜片”做形机
（1）对六安瓜片做形机进行运动学及动力学分析，分别运用失量法、图解法、解析法并建立了曲柄、连杆、槽锅的位置、速度、加速度等精确数学模型，同时推导了基于Maclaurin公式的用于工程运用的近似数学模型，以简化运算，并运用Matlab绘制了相关曲线同时证明近似公式的可行性。
（2）在分析六安瓜片做形机进行运动学及动力学基础上，对连杆及槽锅的惯性力进行计算，其结论为：槽锅的最大惯性力Fqm为73.7Kgf，连杆的最大法向惯性力Fqnm为7.23Kgf，连杆的最大切向惯性力Fqtm为41.9Kgf，以上惯性力均随曲柄的转角的变化而变化，理条机的实际惯性力是以上交变的空间力系的失量和。并运用过量平衡法在连杆铰链点与曲柄回转中心反向延长线上，且距曲柄回转中心60mm处设置15kg配重时，水平与垂直方向振动分别由未加配重前的1.1mm与0.88mm减小为0.51mm与0.45mm。
（3）以最小传动角的最大值为目标函数，结合六安瓜片制茶工艺要求建立了以曲柄长度、连杆长度、偏心距、滑块行程、辅助角等为主要参数的约束方程，并运用蚁群算法对该优化设计数学模型进行求解。优化结果为：当曲柄长度a为59.1mm，连杆长度b为341.5mm，偏心距e为57.5mm，滑块行程H为120mm，辅助角β为8.26°，极位夹角θ为3.5°时，茶叶理条幅机的最小传动角γmin从原来的50°增大到70.1°，有效地改善了做形机的传动性能，使传动更加平稳，振动减轻，噪音降低；槽锅的卡滞现象消失，做形机的成条率也有增加6%。
4．研制“六安瓜片”烘焙机
（1）根据六安瓜片传统拉老火工艺要求，研制转盘式六安瓜片烘焙机，机器充分利用光机电一体化技术、变频技术及温度控制技术，具有烘焙温度、连续烘焙时间、两次烘焙间隔时间及转盘转速等参数可人工设定，以满足不同的制茶工艺要求。
（2）为了实现六安瓜片高温间歇烘焙的工艺要求，设计了基于光电开关、时间继电器及交流接触器的控制系统，与普通行程开关定位相比较，具有烘焙时间可调、定位可靠及抗干扰能力强的特点。
（3）红外辐射波长为2-16um的板状红外辐射器用于六安瓜片茶叶烘焙，有利于水、糖类、氨基酸、果胶质等物质对红外线的吸收，与微波烘干机相比，具有非选择性烘焙特点，有利于茶叶烘焙过程中各种有益香气的析出，提高焙香效果。
（4）基于模糊PID控制原理设计的温度控制器具有较好的动态及静态性能，温度控制精度高、超调小、鲁棒性好等特点，当用于六安瓜片叶温设置为80°C时，能得到较好的烘焙品质,碎茶率由人工烘焙的15%降低到5%。
5．设计“六安瓜片”清洁化加工工艺
（1）在六安瓜片传统制茶工艺的基础上，结合所研制的关键装备，设计了六安瓜片清洁化加工工艺，质量检测表明：各项理化指标达到相关国家标准要求。
（2）感观审评表明：同一批次的机械茶与手工茶相比，机械茶的匀整度、均一性前者较好，机械茶滋味比手工茶鲜醇，但手工茶的香气、爽度要好于机械茶。
Liu’an Guapian is one of China’s ten famous teas. It is flat green tea without stalk and bud, whichis different from Westlake Longjing. Liu’an Guapian tea was processed by hand with low laborproductivity for a long time, and the product quality is unstable, which has become the bottleneck ofLiu’an Guapian industry development. The key technology and equipment of Liu’an Guapian should bedeveloped as soon as possible, which has important theoretical value and practical significance on thetea’s sustainable development. The physical properties of the tea were studied in the paper. In theprinciple of the traditional tea processing technology combining with automation equipment, the theoryof the machines for water-removing,shaping and baking process is studied. The new equipments for theabove processes were developed at the same time. The primary work and achievements are as follows:
1. Determine the "luan GuaPian" processing material physical properties
(1)The leaves’ moisture content is73.9%, and which will turn into59.4%,58.9%,28.3%,19.9%,10.1%,5.5%after the processing of water-removing, twisting, carding, first firing, second firing andfinal firing respectively.
(2) The leaves’ volume weight is60.7kg/m3, and which will turn into86.3kg/m3,209.8kg/m3,133.6kg/m3,141.6kg/m3,189.9kg/m3after the processing of water-removing, twisting, first firing,second firing and final firing respectively.
(3) The leaves’ Angle of repose is52.5o, and which will turn into50.7o,59.6o,57.2o,40.6o,35.8o after the processing of water-removing, twisting, first firing, second firing and final firingrespectively.
(4) The friction angle of the stainless steel and the leaves was37.6o, and which will turn into38.0o，43.6o,35.8o,30.2o,30.2o after the processing of water-removing, twisting, first firing,second firing and final firing respectively.
(5) The kinetic friction coefficient of the stainless steel and the leaves was0.77, and which willturn into0.78,0.95,0.72,0.58,0.57after the processing of water-removing, twisting, first firing, secondfiring and final firing respectively.
(6) The specific heat of the leaves was3.51kJ/kg·K, and which will turn into3.12kJ/kg·K,2.02kJ/kg·K,1.77kJ/kg·K,1.64kJ/kg·K after the processing of water-removing, first firing, second firingand final firing respectively. The dry matter specific heat of the tea is1.50kJ/kg·K.
2. Optimum design of water–removing machine for Liu’an Guapian
(1)The double driving friction wheels are exactly symmetrical, which will reduce the friction wheelslip rate and improve the transmission efficiency at the same time. The power of the driving motor by isreduced from0.75kW to0.5kW. The contact stress mathematical model of the cylinder typewater–removing machine’s friction wheels was derived in this paper. The friction wheel’s strength waschecked by the model.
(2)The double driving friction wheels are exactly symmetrical, which will reduce the friction wheelslip rate and improve the transmission efficiency at the same time. The power of the driving Motor by isreduced from0.75kW to0.5kW. The contact stress mathematical model of the cylinder typewater–removing machine’s friction wheels was derived in this paper. The friction wheel’s strength was checked by the model.
（3）The heat conduction mode of the cylinder type water–removing machine was changed fromline-contact to face-contact and the thickness of the insulation layer was thickened, the heat transferefficiency is increased from35%to57%.
3．Development of tea shaping machine for Liu’an Guapian
(1)The kinematics and dynamics of Liu’an Guapian tea shaping machine is analyzed. Theaccurate mathematical model of the velocity and acceleration of the crank, connecting rod, Groove potwas established respectively. Moreover, The approximate mathematical model was derived based onMaclaurin formula for Engineering application in order to simplify the operation. The curve of thevelocity and acceleration was drawn by Matlab and the feasibility of the approximate formula wasproved at the same time.
(2)The inertia force on the connecting rod and slot pot was calculated based on the kinematics anddynamics analysis. the conclusion is: the maximum inertial force of groove pot Fqmis73.7Kgf,maximum normal inertial force of the connecting rod Fqnmis7.23Kgf, maximum tangential inertialforce of the connecting rod Fqtm41.9Kgf, the inertial forces are changed with the crank angle change,the inertia force of carding machine is more than the alternative of space force system loss and. And inthe connecting rod and the crank rotation center reverse extension line using the excess balance method,and The15kg balance weight was adopted to the crank rotation center60mm, vertical and horizontalvibration decrease respectively by1.1mm and0.88mm without counterweight to0.51mm and0.45mm.
(3) With the minimum transmission angle as the objective function, mathematical constraintequations for Liu’an Guapian tea shaping machine optimum design were established considering Liu’antea Guapian process. Based on the ant colony algorithms and Matlab, the realization programs regardingparameters simulation of tea carding machine were made. The programs were used in optimizationsimulation of the transmission parameters: crank length, connecting rod length, eccentricity, etc. Theoptimization results and proving trial showed: when crank length was59.1mm, connecting rod lengthwas341.5mm, eccentricity was57.5mm, slider stroke was120mm, auxiliary angle was8.26°, anglebetween the two limiting positions was3.5°, minimum transmission angle should be changed from50°to70.1°, tea carding machine transmission performance should be improved and vibration decreased,the noise decreased5dB, stripping tea rate increased6%.
4．Development of baking machine for Liu’an Guapian tea
(1) According to the old traditional technology of Liu’an Guapian tea requirements, therotary-baking machine was developed, which was made full use of light mechanical and electricalintegration technology, frequency conversion technology and temperature control technology, withbaking temperature, rotary speed, continuous baking time, interval baking time between adjacent bakingcan be set artificially, so as to meet the requirements of different tea process.
(2) In order to achieve Liu’an Guapian high temperature intermittent baking process requirements,the control system was designed based on photoelectric switch, time relay and AC contactor. The systemhas the characteristics of baking time adjustable, reliable positioning and strong anti-interference abilitycompared with the general position switch.
(3) The plate infrared radiator with wavelength2-16um are propitious to Liu’an Guapian teabaking, it can enhance on water, carbohydrate, amino acid, pectic substances infrared absorption,compared with microwave drying machine, with the non-selective baking characteristics, which should be beneficial to produce a variety of beneficial aroma in the tea baking process, improve the bakingeffect.
(4) The leaf baking temperature was collected by Infrared temperature sensor, controlled byfuzzy PID temperature controller. The experiment result showed that: setting leaf temperature at80°C,the quality of the infrared baking tea was achieving or above the charcoal baking. Percentage0f brokentea was15%by manual charcoal baking, and it was5%by this machine.
5．Design of the "Liu’an Guapian" clean processing technology
(1) based on the traditional Liu’an Guapian tea processing, combined with the key equipmentdevelopment, Liu’an Guapian clean processing technology was designed, quality testing show that: therelevant Indexes meet requirements of the national standard physiochemical indexes.
(2) Tea sensory evaluation showed that: the same batch of mechanical and manual tea, mechanical teadegree of regularity and uniformity is better than manual tea, mechanical tea taste more fresh thanmanual tea, but the manual tea the degree of aroma and bright is better than mechanical tea.
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