河南农业科学2016，Vol.45Issue(3)：148-151,4.DOI:10.15933/j.cnki.1004-3268.2016.03.030
机制信阳毛尖秋茶加工工艺研究
Study on Machine-Processing Technology of Autumn Xinyangmaojian Tea
摘要
Abstract
An orthogonal experiment with three factors and three levels( different rolling time:15 min,25 min, 35 min;different initial drying temperature:120 ℃, 140 ℃, 160 ℃;different tea carding temperature:100℃,120℃,140℃) was carried out to explore the best machine-processing technology of autumn Xinyangmaojian tea with the material of one bud and two leaves. The results showed that the best quality of autumn Xinyangmaojian tea was acquired by the machine-processing technology that the rolling time was 25 min,the initial drying temperature was 140 ℃,and the tea carding temperature was 140 ℃, and its sensory quality score was 94. 70 points.关键词
揉捻/初烘/理条/信阳毛尖/温度Key words
rolling/initial drying/tea carding/Xinyangmaojian tea/temperature分类
农业科技引用本文复制引用
陈义..机制信阳毛尖秋茶加工工艺研究[J].河南农业科学,2016,45(3):148-151,4.基金项目
河南省高等学校重点科研项目(15B210009) （15B210009）
