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茶叶科学 ›› 2022, Vol. 42 ›› Issue (4): 577-587.doi: 10.13305/j.cnki.jts.2022.04.006

• 研究报告 • 上一篇    下一篇

普洱茶立体小罐发酵加工工艺技术的应用研究

田海霞1, 魏珍珍2, 马跃1, 李颂1, 戴申1, 刘海新1, 郝彬秀1   

  1. 1.中茶科技(北京)有限公司,北京 102209;
    2.云南中茶茶业有限公司,云南 昆明 650000
  • 收稿日期:2021-12-08 修回日期:2022-04-24 出版日期:2022-08-15 发布日期:2022-08-23
  • 作者简介:田海霞,女,高级工程师,主要从事茶叶工艺及加工装备的研究开发,tianhaixia@cofco.com
  • 基金资助:
    昆明市科技计划项目(2019-1-N-25318000003559)

Study on the Application of Three-dimensional Vial Fermentation Technology of Puer Tea

TIAN Haixia1, WEI Zhenzhen2, MA Yue1, LI Song1, DAI Shen1, LIU Haixin1, HAO Binxiu1   

  1. 1. China Tea Technology (Beijing) Co. Ltd., Beijing 102209, China;
    2. China Tea (Yunnan) Co. Ltd., Kunming 650000, China
  • Received:2021-12-08 Revised:2022-04-24 Online:2022-08-15 Published:2022-08-23

摘要: 为了改善普洱茶生产的清洁化加工条件,提升自动化发酵水平,研究开发了普洱茶立体小罐发酵加工工艺技术。该技术通过将传统大堆发酵料分割成独立小单元,以小罐为载体进行封装,配套自动化控制系统,流水线作业完成装罐、发酵和出罐,发酵过程不翻堆、不补水,精准控制发酵温湿度,解决了传统渥堆发酵生产装备水平低、环境可控性差的难题,提升了普洱茶自动化发酵水平。结果显示,立体小罐发酵技术加工的普洱茶审评结果符合普洱茶国家标准,规模化自动发酵具有可行性;较传统发酵工艺,普洱茶立体小罐发酵加工工艺技术可提升单位面积产能40%,缩短发酵周期15~20 d,减少人工成本约75%;茶叶外形条索更完整,茶多酚、茶褐素、氨基酸态氮含量以及pH显著提高,品质稳定性明显提升。

关键词: 普洱茶, 立体小罐发酵, 渥堆, 自动化控制, 清洁化生产, 品质提升

Abstract: In order to improve the clean processing conditions and the automatic level of post-fermented Puer tea, three-dimensional vial fermentation technology (TVFT) was developed. Using this technology, the traditional large batch of fermentation materials was divided into independent small units, packaged in vials. Equipped with automatic control system, loading, fermentation and discharging were completed by assembly line, without turning over the pile and replenishing water in the fermentation process, fermentation temperature and humidity were accurately controlled, the problems of low level of traditional pile fermentation production equipment and poor environmental controllability were solved. The level of automatic fermentation of Puer tea was also improved. The results show that the Puer tea produced by TVFT met the national standards, and automatic fermentation on a large scale was feasible. Compared with traditional fermentation process, using new technologies, the production capacity per unit area was increased by 40%, the fermentation duration was shortened by 15-20 d, and the labor cost was reduced by 75%. Twisted appearance of tea leaves was more complete. The contents of tea polyphenols, theabrownin, amino acid nitrogen and pH value were significantly increased. The stability of product quality has been improved.

Key words: Puer tea, three-dimensional vial fermentation, pile fermentation, automatic control, cleaner production, quality improvement

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