不同干燥方法對江西綠茶品質(zhì)的影響

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摘 要：采用熱風(fēng)干燥、熱泵干燥、熱泵-熱風(fēng)聯(lián)合干燥3種不同的干燥方法對殺青后的綠茶進(jìn)行干燥，通過測定綠茶維生素C含量及感官審評研究干燥方法對綠茶品質(zhì)的影響。結(jié)果表明，熱泵-熱風(fēng)聯(lián)合干燥制作的綠茶在感官上接近傳統(tǒng)熱風(fēng)干燥制作的綠茶，在貯藏性能上熱泵-熱風(fēng)聯(lián)合干燥制作的綠茶與純熱泵干燥制作的綠茶相近。

關(guān)鍵詞：綠茶；干燥方法；品質(zhì)

The Effect of Different Drying Methods on the Quality of Jiangxi Green Tea

ZHANG Senwang， XU Jianguo， GU Zhen， XU Gang

（Institute of Applied Chemistry， Jiangxi Academy of Sciences， Nanchang 330096， China）

Abstract： Three different drying methods， namely， hot air drying， heat pump drying and heat pump-heat air combined drying， were used to dry the green tea， and the effects of drying methods on the quality of green tea were studied through the determination of vitamin C content of green tea and sensory evaluation. The results showed that the green tea made by heat pump-heat air combined drying was close to the green tea made by traditional heat air drying in sensory， and the green tea made by heat pump-heat air combined drying was close to the green tea made by pure heat pump drying in storage performance.

Keywords： green tea; drying methods; quality

茶葉脫水（干燥）是綠茶制作工程中的重要工序，傳統(tǒng)的脫水方式主要為炒干、烘干，其中烘干工序又發(fā)展成傳統(tǒng)的柴火烘干、熱風(fēng)機(jī)干燥、遠(yuǎn)紅外微波烘干、熱泵干燥以及熱泵-熱風(fēng)聯(lián)合干燥等。（剩余3073字）