摘要
以闽南乌龙茶为原料,以传统烘焙为对照,探讨微波烘焙温度,微波烘焙时间,远红外烘焙温度,远红外烘焙时间对乌龙茶品质的影响。利用正交试验法筛选乌龙茶最佳烘焙品质的工艺参数。结果表明,远红外加热叶温对烘焙效果的影响最大,其次是微波时间,微波加热叶温,远红外时间,其中远红外加热叶温达到显著水平。铁观音烘焙品质的最佳工艺参数为微波加热叶温60℃,间断工作连续2 h,远红外加热叶温100℃下烘焙4 h。
This paper studied the influence of microwave and far-infrared baking methods and the different temperature and time of these two technologies on the quality of Oolong tea using traditional baking for comparison with Minnan Oolong tea as materials, selecting the best parameters of the combination baking for application on Oolong tea processing by orthogonal. The results show that the effects of leaf temperature of far-infrared baking is the largest, the following is the time of microwave baking, leaf temperature of microwave baking, the time of far-infrared baking. The effects of leaf temperature of far-infrared baking reached significant level. The best processing parameters of combination baking is that microwave baking temperature 60 ℃ for 2 h, far-infrared baking temperature 100 ℃ for 4 h.
作者
邵静娜
孙威江
葛国平
王琼琼
Shao Jingna Sun Weijiang Ge Guoping Wang Qiongqiong(Anxi Tea College, Fujian Agriculture and Forestry University, Anxi 362400, Fujian Lishui Agricultural Sciences, Lishui 323000, Zhejiang Fujian-Taiwan Joint Centre for Ecological Control of Crop Pests, Fuzhou 350002 College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第8期156-164,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家科技支撑计划项目(2011BAD01B03-3)
国家星火计划项目(2013GA720002)
关键词
微波
远红外
茶叶
烘焙
microwave
far-infrared
tea
baking
