CAJ | 학술논문

为了获得高品质的绿茶产品,本研究对绿茶的干燥工艺进行创新,使用低温真空—热风联合干燥工艺对绿茶进行干燥.即将揉捻好需干燥的绿茶,先在低温真空环境下脱出部分水分,保护好绿茶的叶绿素,固定茶叶外形色泽;再以一定的湿热条件发展香气,使干燥后的绿茶具有绿润的色泽和较高的香气.试验结果表明:使用联合干燥工艺干燥绿茶,首先用低温真空干燥工艺将茶叶的水分降至18%-28%,然后再利用热风干燥机干燥至水分≤6%左右,所得的绿茶外形色泽绿润、香气高、滋味醇厚.综合品质高于传统的热风干燥.
위료획득고품질적록다산품,본연구대록다적간조공예진행창신,사용저온진공—열풍연합간조공예대록다진행간조.즉장유념호수간조적록다,선재저온진공배경하탈출부분수분,보호호록다적협록소,고정다협외형색택;재이일정적습열조건발전향기,사간조후적록다구유록윤적색택화교고적향기.시험결과표명:사용연합간조공예간조록다,수선용저온진공간조공예장다협적수분강지18%-28%,연후재이용열풍간조궤간조지수분≤6%좌우,소득적록다외형색택록윤、향기고、자미순후.종합품질고우전통적열풍간조.
In order to obtain high-quality green tea products, we innovated a drying process for green tea, that is the technology of low-temperature vacuum combining with hot-air drying. After finishing the process of tea rolling, which is dehydrated a part of water to protect chlorophyll and fix appearance of the tea in a low-temperature vacuum environment, then develop aroma in a damp and hot condition, and to abtain green tea with excellent green color and high aroma. The results showed that when water of the tea was dehydrated to 18%-28% in low-temperature vacuum condition and then was dried to less than 6% in hot air condition, we obtained green tea with better green color, higher aroma, and mellower taste. The comprehensive quality is higher than that with traditional hot-air drying.