變動模式與反應曲面設計在茶葉烘焙品質之應用

陳國任; 林金池; Chen Kuo Renn; Lin Gin Chih

變動模式與反應曲面設計在茶葉烘焙品質之應用

Other Title

The Appliance of dynamic model and Response Surface Methodlogy on the Roasting Quality of Tea

Journal

2000年豆類、茶及新興作物育種及生產技術改進研討會論文集

Part Of

農業試驗所特刊第94號

Pages

241-242

ISBN

957-02-7274-0

Date Issued

2000-11

Date

2000-11

Author(s)

陳國任

林金池

Chen Kuo Renn

Lin Gin Chih

URI

https://scholars.tari.gov.tw/handle/123456789/2823

Abstract

名間茶區秋季機採茶菁製造之半球型包種茶，以不同溫度（80-120℃）及時問(2-12小時）烘焙對茶葉品質之影響，試驗結果如下：(l)色澤：80-90℃烘焙12小時或100oc烘焙6小時以內變化不大，仍具有原茶墨綠色之色澤。隨著烘焙溫度之提高，色澤由墨綠轉為暗綠或灰綠（120℃、6小時以上），已失去原茶之新鮮亮麗之色澤。(2)水色：烘焙溫度90℃以下，時問對茶湯L（明亮度）、a（紅綠值）、b（黃藍值）值差異不顯著；若烘焙溫度高至100℃時，茶湯水色a及b值隨烘焙時間的變化有顯著差異，顯示100℃烘焙對茶湯水色有顯著的影響，茶湯水色由蜜綠、蜜黃而轉變為暗黃，其中茶湯b值顯著增加，同時a值亦隨時間的變化而顯著增加，且L值下降，即明亮度降低，茶湯呈暗色。若烘焙溫度高至120℃時，烘焙時問2小時則a及b值已增加，4小時L值已開始下降。因此，為保持該茶區茶湯水色明亮度及鮮活性之特色，烘焙溫度以不超過100℃為宜。(3)香味：80-90℃烘焙8-10小時，確可去菁去雜而改善香味品質；100℃烘焙6小時以上時，可使茶葉產生輕熟味，隨烘焙時間的變化熟味漸次加重，雖然不會產生火焦味，但其滋味的鮮活性漸次散失；若烘焙溫度高至120℃時，烘焙2小時已產生輕熟味，隨烘焙溫度之延長而產生火味，滋味粗澀，喪失該茶區茶葉香味之特色。 Five temperature levels(80,90,100,110 and 120℃)were to test the effect of roasting tea in combination with six time levels(2,4,6,8,10 and 12 hours).The results were as follows: (1) the color of the made tea: The color of the made tea was not significant difference with temperature 80-90℃ among 2-12 hours. But the higher roasting temperature was, the duller the color was. (2). the color of liquor: Below roasting temperature 90℃ ,the value of L (brightness value), a (red-green value), b (yellow-blue)were significant difference. If the roasting temperature was above 100℃ ,the a and b value was different significantly by the change of roasting time. It turned yellow, brown, red gradually. The results indicating that 100℃ temperature was the critical temperature to change the color of the liquor .In order to keep the quality of Mingjung tea area, suggesting that the roasting temperature did not over 100℃. (3) flavour and taste: Roasting by 80-90℃ temperature and 8-10 hours, it could remove coarse and improve the taste quality .Roasting By 100℃ temperature above 6 hours, it made tea light-mature. The higher the roasting temperature was, the maturer taste became, but it did not made tea bakey. But the roasting temperature was above 120℃ , the taste became burnt and lost the characteristics of Mingjung tea.

Event(s)

2000年豆類、茶及新興作物育種及生產技術改進研討會

Proceeding of the Symposium on the Improvement of Breeding and Production Techniques of Legumes, Tea and New Special Crops 2000

Publisher

農業試驗所

Type

conference paper

File(s)

Name

publication_no94_45.pdf

Size

423.37 KB

Format

Adobe PDF

Checksum

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