【摘要】 采用微波真空技术干燥绿茶,研究微波功率、真空度对茶叶色泽、水浸出物、复水性的影响,并通过中心组合设计优化绿茶微波真空干燥工艺条件。结果表明,微波真空干燥绿茶的最佳工艺条件为功率400W,真空度73.8kPa,时间10min。更多还原

【Abstract】 The Green tea was dried by microwave vacuum. And the results showed that microwave power, microwave vacuum affected the tea color, tea water extracts, rehydration capability. The tea color, tea water extracts, rehydration capability would be much better with higher vacuum. While, higher power was disadvantaged for the color. Through the central composite design, the optimum drying conditions were confirmed by sensory evaluation of green tea quality. The optimum drying conditions: the microwave power is 400 W, the microwave vacuum is 73.8 kPa, and the heating time is 10 min.更多还原