CAJ | 학술논문

采取高温（36℃）、薄摊（1和3 cm）、短时（4 h）发酵工艺，再配合清洗鲜叶、在发酵叶堆表洒水等操作，研究了适合清洁化、机械化流水线的滇红加工工艺对滇红茶感官品质及理化性质的影响。结果表明，8种高温、薄摊、短时发酵工艺制作的红茶，均具备滇红的感官及理化品质特征，其中以清洗鲜叶、摊叶厚度3 cm，且在发酵茶堆表洒水的处理感官品质较好；此外，发酵时摊叶厚度为3 cm 且在发酵叶堆表洒水，可弥补清洗鲜叶带来的不利影响，并提高茶叶水浸出物的含量，但需适当加深发酵程度，平衡发酵茶堆表洒水与茶汤苦涩味之间的矛盾。
채취고온（36℃）、박탄（1화3 cm）、단시（4 h）발효공예，재배합청세선협、재발효협퇴표쇄수등조작，연구료괄합청길화、궤계화류수선적전홍가공공예대전홍다감관품질급이화성질적영향。결과표명，8충고온、박탄、단시발효공예제작적홍다，균구비전홍적감관급이화품질특정，기중이청세선협、탄협후도3 cm，차재발효다퇴표쇄수적처리감관품질교호；차외，발효시탄협후도위3 cm 차재발효협퇴표쇄수，가미보청세선협대래적불리영향，병제고다협수침출물적함량，단수괄당가심발효정도，평형발효다퇴표쇄수여다탕고삽미지간적모순。
This testw as conducted to study the influence ofprocessing technologies w hich w ere appropriate forcleaning and m echanization on the quality and physicochem icalcharactersofD ian B lack Tea ,by the m ethod oftraditionalferm entation technology w ith high tem perature (36℃),thin layer(1 and 3 cm )and shortperiod (4 h),and added the processes ofcleaning fresh tea leaves and purling w ateron the surface of ferm ented heap.The resultsshow ed thatthe 8 kindsofblack tea producted by the processing technology allhad the quality characters ofD ian black tea,ofw hich dealtw ith cleaning ,heaping 3 cm deep and purling w ateron the surface had a betterexpression.The lattertw o diaposes also could offsetthe?adverse effectthatw as broughtby cleaning the fresh leaves and could raise the extraction contentfrom w ater,butw e need to balance the contradiction ofspurting w ateron the surface offerm ented tea heap and the bitterand astringentflavors infusion through intensifying ferm entation.