摘要
为研究做形工艺对恩施玉露茶品质的影响,分析了茶坯含水量、加压方式、做形时间、投叶量等对茶叶感官品质和色泽色差的影响,通过L9(34)正交试验设计,优化了做形工艺参数。结果表明:以一芽一叶为原料生产恩施玉露茶的较佳工艺参数为茶坯含水量24%,做形时间30 min,投叶量3.5 kg/次,加压方式为轻压;各因素对干茶色泽的影响程度从大到小依次为含水量、时间、投叶量、加压方式;各因素对茶汤色泽的影响程度从大到小依次为含水量、加压方式、投叶量、时间。
In order to study the impact of shaping technologies on the quality of Enshiyulu, effects of the semi-finished tea container, pressing manner, time duration for shaping, leaf feeding, etc on tea sensory quality and colour were investigated. The parameters were also optimized through the L9（3^4） orthogonal experiment. The best shaping results were achieved when water content of the semi-finished tea container was 24%, time duration for shaping was 30 min, pressing manner was light pressing, and leaf feeding was 3.5 kg each time for Enshiyulu with one leaf and a bud. The effects of the main factors on the colour of dry tea were identified in order of importance as follows： water content, time duration, leaf feeding, and pressing manner. On the other hand, the importance of these factors on the tea brew was rankedin a different order： water content, pressing manner, leaf feeding and time duration
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2013年第1期91-94,共4页
Journal of Hunan Agricultural University(Natural Sciences)
基金
国家重点基础研究发展计划项目(2011CB111500)
国家茶叶产业技术体系(CARS–23)
湖北省农业科技创新中心项目(2007–620–001–03)
湖北省自然科学基金重点项目(2009CDA098
2011CDA016)
关键词
恩施玉露茶
做形工艺
干茶色泽
汤色
Enshiyulu
shaping technologies
dried tea colour
brew colour
作者简介
叶飞（1983-），男，湖南临澧人，助理研究员，主要从事茶叶加工研究，yf421@163．com
通信作者，ziminggong@163．com
