【作者】 黄毅彪； 陈济斌； 金心怡； 郝志龙； 陈寿松； 简文斌；

【Author】 Huang Yibiao [1] ,Chen Jibin, Jin Xinyi [1] , Hao Zhilong [1] , Chen Shousong [1] , Jian Wenbin [1] (1、Department of Tea Science, Fujian Agriculture and Forestry University, Fuzhou 350002,Fujian) (2、Department of Tea Computer and Information Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian)

【机构】 福建农林大学园艺学院； 福建农林大学计算机与信息学院；

【摘要】 振动式摇青是一项乌龙茶做青新技术。本试验以铁观音为供试原料,以传统滚筒摇青为对照,对新研制的"立面回转式振动摇青机"进行闽南乌龙茶振青试验,研究振动摇青对乌龙茶做青过程中叶温、呼吸强度、相对电导率、细胞破损率等生理参数变化规律,以及做青叶和毛茶的生化成分和感官品质的影响。结果表明,振动摇青的青叶呼吸强度、相对电导率、细胞破损率、水浸出物、氨基酸、儿茶素总量与滚筒摇青相近,做青叶含水率、茶多酚差异显著,毛茶品质振动摇青优于滚筒摇青。更多还原

【Abstract】 The vibrating rocking is a new green-making technique of Oolong tea.The experiment studied on the vibrating rocking of south of Fujian Oolong tea by "elevation rotary vibration rocking machine",which is a newly developed.The experiment taked Tie Guan Yin as material and the traditional roller rocking as CK. Research on changing rule of physiological parameters of vibrating rocking,including leaf temperature,respiratory intensity, relative conductivity, broken cell rate,and influence on biochemical composition and sensory quality of green-making leaf and unfired tea.The result showed that there is no significant difference to respiration intensity,relative conductivity,broken cell rate,water extract,amino acids,Catechins amount between vibrating rocking and roller rocking,but there is significant difference to water content,polyphenol. Vibrating rocking is better than roller rocking on unfired tea quality.更多还原