黎飞毕业论文.docVIP

NO.70 铜仁职业技术学院 毕业论文（设计） 题 目 浅谈黔湄601翠芽提香对香气的影响 姓 　　　名 黎 飞 系　　　 　部　 农学院　　　　　　　 　 　　　专　　　　　业　茶叶生产加工技术　　　　　　 班 级　103高职茶叶生产加工技术班　 指 导 教 师 郝 翻 职称 讲师 日　　　　　期　2013-6-6　　　　　　　　　　 目 录 1.黔湄601翠芽的基本加工工艺······································································3 2.黔湄601翠芽提香工艺·················································································3 3.三种提香工艺比较························································································3 3.1多功能机提香·····························································································3 3.2箱式提香机提香·························································································5 3.3炒干机提香·································································································5 4.结论与分析···································································································7 5.小结··············································································································8 6.参考文献·······································································································9 7.致谢············································································································10 浅谈黔湄601翠芽提香对香气的影响 黎 飞 【摘 要】为了进一步探究黔湄601翠芽香气的改善措施，特别是用不同机械提香对香气的影响，通过对黔湄601翠芽加工工艺的摸索，采多功能机、箱式提香机、炒干机等机械设备进行提香工艺的比较，探索其成品茶叶香气的变化及改进的原因，经过多次的实验和论证，最终确定了较理想的提香工艺及参数。 【关键词】黔湄601 提香 成茶香气 黔湄601翠芽的品质特征：外形扁平光滑，肥美重实，匀齐完整；汤色绿黄明亮；色泽翠绿光亮，香气浓郁持久，滋味鲜醇，叶底匀齐明亮。黔湄601翠芽品质因受茶树品种、生长环境、加工工艺等影响，其香气成分含量低，特别是加工过程中提香工序对香气的影响极为重大。本文作者采用不同的提香设备，通过探讨温度、时间等对香气的影响，希望可以促进黔湄601翠芽香气的改善。 1.黔湄601翠芽的基本加工工艺 黔湄601翠芽加工工艺流程：摊青→杀青→回潮→理条→回潮→做形→摊凉→初干→摊凉→脱毫→炒干→摊凉→筛分→提香→摊凉→筛选→装箱 2.黔湄601翠芽提香工艺 在黔湄601翠芽提香工艺中，目前有三种工艺在企业中广泛运用。其一是采用12槽往复式多功能机（理条机）提香；其二是采用70型箱式提香机提香；其三是采用90型炒干机提香，下面就三种机械设备的提香工艺进行