CAJ | 학술논문

普洱茶渥堆发酵过程中容易出现板结现象。板结的产生不利于普洱茶的发酵，也给后期的翻堆工艺带来了难度。结合实际问题，通过研究普洱茶的成分变化及发酵环境，得出板结的因素有两点：第一点，发酵过程中产生了水溶性果胶，其具有一定的粘接力；第二点，茶叶在发酵过程中产生弹塑性变形，形成了内摩擦力。最后，通过实验验证了普洱茶发酵中的板结机理，得到对应样本的水溶性果胶粘度值。
보이다악퇴발효과정중용역출현판결현상。판결적산생불리우보이다적발효，야급후기적번퇴공예대래료난도。결합실제문제，통과연구보이다적성분변화급발효배경，득출판결적인소유량점：제일점，발효과정중산생료수용성과효，기구유일정적점접력；제이점，다협재발효과정중산생탄소성변형，형성료내마찰력。최후，통과실험험증료보이다발효중적판결궤리，득도대응양본적수용성과효점도치。
Pu’er tea is easy to harden during pile-fermentation processing.Pu'er tea production of harden against pu’er tea fermentation and double pile of increasing difficulty in the later.Combined with practical problems ,and there are two factors through the study of composition and fermentation conditions of pu'er tea: in the first,water-soluble pectin produced in the fermentation process and has a certain sticky relay;then,tea produced elastic and plastic deformationin during pile-fermentation processing and internal friction force.The pu’er tea fermentation of harden mechanism is verified by experiment,and get the corresponding sample viscosity values of the water solu-ble pectin.