CAJ | 학술논문

为综合利用石榴资源，采用正交试验设计对炒青石榴叶茶加工过程中的关键技术杀青时间、杀青温度、揉捻时间和烘二青温度进行研究。结果表明：炒青石榴叶茶产品最佳工艺为投叶量180 kg/h，290℃杀青6 min，揉捻20 min，85℃烘二青15 min，60℃炒三青30 min，50℃炒干2．5 h，该工艺下产品整齐、汤色和滋味好、产品质量高。
위종합이용석류자원，채용정교시험설계대초청석류협다가공과정중적관건기술살청시간、살청온도、유념시간화홍이청온도진행연구。결과표명：초청석류협다산품최가공예위투협량180 kg/h，290℃살청6 min，유념20 min，85℃홍이청15 min，60℃초삼청30 min，50℃초간2．5 h，해공예하산품정제、탕색화자미호、산품질량고。
In order to comprehensively utiliz pomegranate resource,the key technology of pan-fried pomegranate leaf tea processing ,such as fixation time,fixation temperature,rolling time and first-step roasting temperature were studied by an orthogonal test.The results showed that the following optimum conditions for pan-fried pomegranate leaf tea was leaf weight 180 kg/h,fixation time 6min,fixation temperature 290℃,rolling time 20 min,85℃ baked 15 min,60℃ fried 30 min,50℃ dried for 2.5 h.In these conditions,the products were neat and of high quality,good soup color and taste.