CAJ | 학술논문

【目的】提高茶叶加工品质，为绿茶加工生产提供参考。【方法】优化了滚筒、汽热和汽热-滚筒联合杀青3种方式的工艺参数，并比较了所制绿茶的感官品质、茶叶内含成分、色泽和香气。【结果】发现汽热-滚筒联合杀青时以蒸汽温度120℃，时间83 s，热风温度190℃，时间145 s，滚筒温度200℃，时间145 s 的参数组合的杀青效果最好，所制绿茶的感官品质得分最高，茶汤色泽最好（P＜0?01），干茶的酚氨比值最小（P＜0?01），香气物质含量和香气指数最高，偏栗香型的香气物质也最多；汽热-滚筒联合杀青的产能比汽热杀青提高了83?33％，每千克鲜叶杀青的能耗成本下降了28?44％，热效率提高了1倍。【结论】汽热-滚筒联合杀青集成了汽热杀青和滚筒杀青的优点并克服了其缺点，为实际生产提供了指导。200％?
【목적】제고다협가공품질，위록다가공생산제공삼고。【방법】우화료곤통、기열화기열-곤통연합살청3충방식적공예삼수，병비교료소제록다적감관품질、다협내함성분、색택화향기。【결과】발현기열-곤통연합살청시이증기온도120℃，시간83 s，열풍온도190℃，시간145 s，곤통온도200℃，시간145 s 적삼수조합적살청효과최호，소제록다적감관품질득분최고，다탕색택최호（P＜0?01），간다적분안비치최소（P＜0?01），향기물질함량화향기지수최고，편률향형적향기물질야최다；기열-곤통연합살청적산능비기열살청제고료83?33％，매천극선협살청적능모성본하강료28?44％，열효솔제고료1배。【결론】기열-곤통연합살청집성료기열살청화곤통살청적우점병극복료기결점，위실제생산제공료지도。200％?
Obj ective The obj ective of this study was to improve the quality of green tea and to provide a reference for green tea production?[Method]The effects of three water-removing meth-ods (roller,steam-heating and steam-heating and roller)on sensory quality,components,colour and aroma of green tea were investigated in this study?[Results]Green tea quality was the best when the parameters of steam-heating and roller water-removing were shown as followed:steam temperature 120 ℃,time 83 seconds,hot-wind temperature 190 ℃,time 145 seconds,roller tem-perature 200 ℃ and time was 145 seconds?The sensory quality was the highest;the colour of brew was the best;the ratio of polyphenols to amino acids was the lowest;the content of aroma was the highest and the chestnut-like aroma was the largest in the green tea made by steam-heat-ing and roller water-removing?Comapred to hot-steam water-removing method,the energy-pro-ducing was improved by 83? 33% using steam-heating and roller water-removing?Likewise,the energy consumption cost was decreased by 28? 44% and thermal efficiency was enhanced by 200%?[Conclusion]The water-removing method of steam-heating and roller combined the advantagesand overcame the disadvantages of two methods alone?This may provide a reference forgreen tea production.