| 微波加热在茶叶加工中的应用 |
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| 引用本文： | 刘新,金寿珍,傅尚文,卢振辉.微波加热在茶叶加工中的应用[J].食品科学,2002,23(10):72-75. |
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| 作者姓名： | 刘新 金寿珍 傅尚文 卢振辉 |
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| 作者单位： | 中国农业科学院茶叶研究所,杭州,310008 |
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| 摘 要： | 微波加热适用于绿茶加工，研究出一台可用于名优绿茶加工的茶叶微波加工设备，设备的微波输出功率为6kW(2450MHz)，输送带宽度为42cm，速度无级变速。绿茶加工中，微波杀青时间需2min左右（6kW），微波分段干燥的时间约5min(6kW)，微波杀青和微波干燥的茶叶感官品质优于常规方法，氨基酸、咖啡碱和水浸出物的含量也高于常规茶。
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| 关 键 词： | 微波加热 绿茶 杀青 干燥 |
Microwave Heating Employed on the Tea Manufacture |
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| Liu Xin et al..Microwave Heating Employed on the Tea Manufacture[J].Food Science,2002,23(10):72-75. |
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| Authors: | Liu Xin |
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| Affiliation: | Liu Xin et al. |
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| Abstract: | Microwave heating is applicable to green tea manufacture.A microwave equipment for the manufacture of famous and nice quality green tea with microwave power unit of maximum 6 kW(at 2450MHz)and a 42cm wide teflon-coated grass fiber belt conveyor was studied.The speed of the belt could be adjusted. In the period of green tea processing, the time of microwave used to inhibit enzyme was about 2min and each step of the two-step microwave drying was about 5min. The quality of tea of microwave processed was superior to that of conventional processing. The chemical compound of tea processed by microwave contained more amino acid, caffeine and eluote than those of conventional processing. |
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| Keywords: | Microwave heating Green tea Inhibiting-enzyme Dry |
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