期刊论文

The Report on the Technologies of Screen-cut Used in the Processing of Raw Dark Tea Processing

中文

茶叶通讯

1009-525X

2016

43

4

34-36

10.3969/j.issn.1009-525X.2016.04.009

湖南农业大学大学生创新性实验计划项目（XCX15125）； 茶学专业拔尖创新型人才培养（湘财教指[2014-276]）；

本校为第一机构

为减少黑毛茶外形参差不齐的问题,试验在黑毛茶初加工过程中利用筛切技术处理揉捻叶.结果表明这种处理方法是可行的,经筛切后的黑毛茶外形基本一致,有效降低茶叶断碎及粉末的产生,有利于后续的精制处理.理化成分分析表明:经筛分后的筛底黑毛茶干物重、茶多酚、氨基酸、总糖含量高于筛面,筛面经切轧处理有效成分含量与筛底接近,有利黑毛茶品质的提高.

In order to reduce the problem of uneven raw dark tea formatation, the test used the technologies of screen-cut in the primary processing of raw dark tea processing.The test results showed that the approach was viable, the appearance of raw dark tea was consistent after the screen-cut and it was good for the subsequent refineng processing; The screen- cut of raw dark tea during the primary processing could reduce the tea leavies＇broken, reduce the production of powders. Chemical composition analysis showed that the dry matter, tea polyphenols ...