首页|针芽形绿茶连续化生产线设计与工艺参数优化

针芽形绿茶连续化生产线设计与工艺参数优化

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  • 国家科技期刊平台
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根据针芽形名优绿茶品质特点及加工特性,集成运用设施摊青装备、电磁内热滚筒杀青机、多级连续理条机、搓叶机、远红外提香机等新型节能高效设备,组建一条实用性强、高效节能、品质优异的针芽形名优绿茶连续化生产线;并对生产线中摊青、杀青、理条、烘焙等关键工序的作业参数进行研究,提出整套针芽形绿茶连续化生产工艺技术.经研究后,得到了最佳工艺参数:摊青温度18~25℃,相对湿度60%~90%;杀青投叶量125 kg·h-1,温度270℃,时长65 s;多级连续理条为240℃(38 Hz),210℃(40 Hz),180℃(45 Hz);滚筒干燥温度40~55℃;烘焙温度100℃,投叶量30 kg·h-1.
Design and Process Optimization of a Continuous Production Line on Needle-type Premium Green Tea
According to the quality and processing characteristics of needle-type premium green tea, a strongly practicable, energy-efficient and highly qualified needle-type premium green tea continuous production line which consisted of the fresh tea leaves artificial spreading machine, electromagnetic heat roller fixation machine, multiphase continuous fixation-shaping machine, rubbing machine, far-infrared raising fragrant machine and other energy efficient facilities was organized. The processing procedures of the continuous production line including spreading, fixation, fixation-shaping and baking were investigated and a complete set of processing technology about the line on needle-typepremium green tea was proposed. The results showed that the best process parameters were: temperature at 18-25℃ and humidity at 60%-90% for fresh tea leaves spreading, the leaf weight of 125 kg·h-1, baking temperature at 270℃ and time of 65 second for the fixing, 240℃(38 Hz), 210℃(40 Hz) and 180℃(45 Hz) for the multiphase continuous fixation-shaping, and drying temperature at 40-55℃, baking temperature at 100℃, speed of 30 kg·h-1 for the rotary continuous drying.

needle-typepremium green teacontinuous productionelectromagnetic heat roller fixation machinefar-infrared raising fragrant machineartificial spreading of fresh tea leaves mechanical

陈根生、袁海波、许勇泉、江用文、邓余良、俞燎远、余书平、尹军峰

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浙江大学生物系统工程与食品科学学院,浙江 杭州 310058

中国农业科学院茶叶研究所,浙江省茶叶加工工程重点实验室,国家茶产业工程技术研究中心,浙江 杭州 310008

浙江省农业技术推广中心,浙江 杭州 310020

开化县特产局(茶叶局),浙江 开化 324300

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针芽形名优绿茶 连续化生产 电磁内热滚筒杀青机 远红外提香机 设施摊青机

科技部农业科技成果转化项目浙江省分析测试基金科技协作计划项目

2011GB232600122015C370732014016

2016

茶叶科学
中国茶叶学会

茶叶科学

CSTPCDCSCD北大核心
影响因子：1.594
ISSN：1000-369X
年,卷(期)：2016.36(2)
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