不同干燥方法对江西绿茶品质的影响

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摘 要：采用热风干燥、热泵干燥、热泵-热风联合干燥3种不同的干燥方法对杀青后的绿茶进行干燥，通过测定绿茶维生素C含量及感官审评研究干燥方法对绿茶品质的影响。结果表明，热泵-热风联合干燥制作的绿茶在感官上接近传统热风干燥制作的绿茶，在贮藏性能上热泵-热风联合干燥制作的绿茶与纯热泵干燥制作的绿茶相近。

关键词：绿茶；干燥方法；品质

The Effect of Different Drying Methods on the Quality of Jiangxi Green Tea

ZHANG Senwang， XU Jianguo， GU Zhen， XU Gang

（Institute of Applied Chemistry， Jiangxi Academy of Sciences， Nanchang 330096， China）

Abstract： Three different drying methods， namely， hot air drying， heat pump drying and heat pump-heat air combined drying， were used to dry the green tea， and the effects of drying methods on the quality of green tea were studied through the determination of vitamin C content of green tea and sensory evaluation. The results showed that the green tea made by heat pump-heat air combined drying was close to the green tea made by traditional heat air drying in sensory， and the green tea made by heat pump-heat air combined drying was close to the green tea made by pure heat pump drying in storage performance.

Keywords： green tea; drying methods; quality

茶叶脱水（干燥）是绿茶制作工程中的重要工序，传统的脱水方式主要为炒干、烘干，其中烘干工序又发展成传统的柴火烘干、热风机干燥、远红外微波烘干、热泵干燥以及热泵-热风联合干燥等。（剩余3073字）