为研究振动做青对闽南乌龙茶青叶做青物理特性的影响,分析了不同气流输送方式的环境条件、不同气流输送方式和不同摊叶厚度对青叶叶温、水分和细胞破损率的影响,优化了气流输送方式和摊叶厚度参数,并与传统做青和空调做青进行了比较.结果表明:振青、晾青均输送0.64 ms-1微风气流,摊叶厚度为50 mm时,振动做青叶层空气的温度22.07℃、相对湿度66.61%、CO2含量362.50μLL-1,做青叶的叶温20.44℃,能为闽南乌龙茶振动做青提供适宜的叶层环境条件;振动做青叶的失水量和失水速率显著高于传统做青,细胞破损率及其均匀性显著高于空调做青.%To investigate the effect of vibrating fine manipulation on physical characteristics of Oolong tea, different manipulation conditions, airflow modes, and tealeaf spreading thickness were applied to fresh Oolong tealeaves for optimum aroma and taste. Data on tealeaf temperature, moisture content, cell disruption rate were recorded. And traditional fine manipulation and fine manipulation in air-conditioned room were compared. The results showed that the optimum condition was to blow air at 0.64 ms-1 for both vibra-ting and cooling at 22.07℃ and 66.61% relative humidity. Other parameters including leaf teaperature being 20.44℃ , CO2 volume fraction being 362.50 μLL-1 , and tealeaf spreaded at the thickness of 50 mm would attributed to optimum flavor. Moreover, water loss and dehydration rate were significantly higher from vibrating fine manipulation than tranditional fine manipulation. And cell dis-ruption rate and homogeneity of tealeaf were better in vibrating fine manipulation than in air-conditioned room.
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