农业工程学报2011，Vol.27Issue(3)：345-350,6.DOI:10.3969/j.issn.1002-6819.2011.03.063
微波远红外耦合杀青工艺对绿茶品质的影响
Effects of microwave far-infrared coupling fixation processes on quality of green tea
摘要
Abstract
In order to study the influence of microwave far-infrared coupling fixation technology on the quality of green tea. The effect of fixation time, fixation power and input quantity on green tea aroma and taste quality were analyzed.Compared with other fixation methods, the microwave far-infrared coupling fixation technology of green tea was optimized through the L9 (34) orthogonal experimental design. The results showed that the fixation effects was best when fixation power of microwave was 10 kW, fixation power of far-infrared was 6 kW, and input quantity was 0.5 kg/min, and green tea was fixed for 1.5 min with microwave before fixed for 1.5 min with far-infrared. The taste and aroma of green tea was best and sensory quality slore was 91.40. And tea polyphenols, catechins, caffeine, amino acids,soluble sugar and aromatic oil quality score reached 17.24％, 12.62％, 3.10％, 3.72％, 4.64％, 15.40x10-2 mg/g,respectively. Aromatic and taste quality were better than that with the other fixation ways. The fixation time was 1/4-1/3 of the traditional heating fixation, and the energy consumption was 1/3-1/2 of the traditional heating fixation. The insufficiency of the only using microwave fixation technology could be overcome with microwave far-infrared coupling fixation technology, which will provide the reference for the green tea processing production.关键词
质量控制/农产品/微波/远红外/耦合杀青/绿茶Key words
quality control/ agricultural products/ microwaves/ far-infrared/ coupling fixation/ green tea分类
轻工纺织引用本文复制引用
朱德文,岳鹏翔,袁弟顺,陈永生,吴爱兵..微波远红外耦合杀青工艺对绿茶品质的影响[J].农业工程学报,2011,27(3):345-350,6.基金项目
"十一五"国家科技支撑计划资助项目(2007BAD07B02) （2007BAD07B02）
