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Journal of Tea Science ›› 2013, Vol. 33 ›› Issue (4): 336-344.doi: 10.13305/j.cnki.jts.2013.04.007

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Application Research of Calm-holding Temperature-far Infrared Technology for Green Tea Processing

DENG Yu-liang1, YIN Jun-feng1, XU Yong-quan1, WU Rong-mei2, CHEN Gen-sheng1, WANG Fang1, CHEN Jian-xin1, YUAN Hai-bo1,*   

  1. 1. Tea Research Institute, Chinese Academy of Agricultural Sciences; National Engineering Technology Research Center for Tea Industry; Key Laboratory of Processing and Quality Control of Tea and Beverage Plants, Ministry of Agriculture, Hangzhou 310008, China;
    2. The famous tea development company of KaiIhua Country, Kaihua 324300, China
  • Received:2013-03-01 Revised:2013-04-25 Online:2013-08-30 Published:2019-09-04

Abstract: By using the response surface design, the technology for raising fragrant processing of the roasted and baked green tea with calm-holding temperature-far infrared technology was been investigated. The results indicated that the optimum parameter of far infrared technology for roasted green tea was upper temperature with 79.2℃, lower temperature with 95.5℃, rotational speed with 351.6βr/min, for baked green tea was upper temperature with 90.8℃, lower temperature with 95.5℃, rotational speed with 335.2βr/min. Compared with the traditional raising fragrant technology, the new process technology is helpful to improve the production efficiency, to reduce the processing cost, and the results on refined aroma, color and luster are excellent.

Key words: calm-holding temperature, far infrared, raising fragrant

CLC Number: