CAJ | 학술논문

采用微波真空干燥绿茶,单因素试验结果表明:微波功率、真空度及干燥时间对茶叶氨基酸得率影响较大;通过响应面回归分析,得到微波真空干燥绿茶的优化工艺条件为微波功率784W、真窄度65.8kPa、干燥时间11.3min.在此最优条件下,氨基酸得率为3.75%.
채용미파진공간조록다,단인소시험결과표명:미파공솔、진공도급간조시간대다협안기산득솔영향교대;통과향응면회귀분석,득도미파진공간조록다적우화공예조건위미파공솔784W、진착도65.8kPa、간조시간11.3min.재차최우조건하,안기산득솔위3.75%.
Amino acids are believed to be important to green tea quality. In this paper, green tea leaves were dried using microwave under vacuum, and effect of this processing on the amino acids content in the tea leaves was determined. Single-factor experi-ments showed that amino acids content was influenced by microwave power, vacuum degree and heating time. Through response surface analysis, the optimum drying conditions were obtained as follows: the microwave power 784 W, vacuum degree 65.8 kPa and heating time 11.3 rnin, with the amino acids content at 3.75% under such conditons.