普洱茶鲜叶固态发酵工艺研究

摘要

The primary processing of Pu'erh tea was studied by using the Shishengmiao. The parameters, in-cluding airing, de-enzyme, rolling and drying were investigated by setting six group primary processing. And then, the fermentation was carried out by using the treated tea material.Results showed that omitted rolling pro-cesses was not significant on sensory and physicochemical of fermented tea and tea power. The parameters of processing technology of fresh leaves solid fermentation were follows:airing, de-enzyme, drying water content to 25%, which provided lower cost raw materials for producing tea power products, and reduced the cost of en-terprise.%以云南实生苗为原料,研究了普洱茶初制工艺步骤,包括:摊晾、杀青、揉捻、晒干,设置6组初制工艺参数,再进行固态发酵.研究表明:省略揉捻工艺对鲜叶固态发酵成品的感官审评、理化以及制成的普洱茶粉感官审评影响都不显著.确定鲜叶固态发酵的初制工艺参数:摊晾、杀青、干燥至茶叶含水量为25%,这为后期生产普洱茶粉提供成本更低廉的原料,降低企业成本.