卷曲形茶机械做形的工艺优化

摘要

The shaping process of curly tea by the tea rolling machine was optimized by an orthogonal design to improve shaping process of curly tea machinery.Result:The optimal shaping process of curly tea includes 1/5 pressure intensity, two times and 5 min. The sensory evaluation score and broken tea rate of dry tea under the optimal shaping process are 94.06 and 0.57％ respectively.%为提高卷曲形茶机械的做形技术, 采用正交试验设计优化卷曲形茶机械做形过程中揉捻机加压力度、揉捻次数及时间等因素, 探索卷曲形茶的最佳做形工艺.结果表明:揉捻压力为揉捻机加压力度的1/5, 次数2次, 时间5min即是卷曲形茶机械做形的最佳工艺条件.干茶感观审评综合得分94.06分, 碎茶率为0.57％.