CAJ | 학술논문

将电磁微波共轭杀青工艺应用于乌龙茶杀青，通过单因素试验和正交试验，探讨电磁杀青滚筒温度、转速以及微波磁控管开启个数、微波杀青带速等因素对乌龙茶杀青叶理化变化的影响。结果表明，电磁微波共轭杀青较佳工艺参数为：高温滚筒杀青温度310℃，滚筒转速为10 r · min-1，低温滚筒温度150℃，配套微波杀青，微波电磁管开启6个，输送带带速为0.14 m · s-1，且共轭杀青最佳含水率为35％左右。
장전자미파공액살청공예응용우오룡다살청，통과단인소시험화정교시험，탐토전자살청곤통온도、전속이급미파자공관개계개수、미파살청대속등인소대오룡다살청협이화변화적영향。결과표명，전자미파공액살청교가공예삼수위：고온곤통살청온도310℃，곤통전속위10 r · min-1，저온곤통온도150℃，배투미파살청，미파전자관개계6개，수송대대속위0.14 m · s-1，차공액살청최가함수솔위35％좌우。
The state-of-the-art conjugated electromagnetic microwave technology was applied to blanch oolong tea . Single factor orthogonal experiments were conducted to evaluate the effects of the roller temperature and rotational speed ,number of turned-on microwave magnetrons ,as well as conveyor belt speed on the physical and chemical properties of the blanched tea leaves .The optimized processing conditions were :roller temperature at 310℃ ,roller speed at 10 r · min-1 ,cryogenic cylinder temperature at 150℃ ,6 magnetron tubes turned on with accompanying microwave ,and conveying at a speed of 0.14 m · s-1 ,to result in tea leaves with the desired moisture content of approximately 35% .The information provided the basis for future development of the blanching technology for oolong tea .