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題 名 | 高品質佳葉龍茶量產技術之研究=Study on Mass Production Technology of the High Quality GABA Tea |
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作 者 | 李名袁; 彭錦樵; 劉紹培; | 書刊名 | 台灣農學會報 |
卷 期 | 9:1 2008.02[民97.02] |
頁 次 | 頁42-56 |
分類號 | 473.4 |
關鍵詞 | 佳葉龍茶; γ-胺基丁酸; 麩胺酸; Gaba tea; γ-Aminobutyric acid; Glutamic acid; |
語 文 | 中文(Chinese) |
中文摘要 | 為了使農民在產製佳葉龍茶時,能找出最適之條件,故建立量產高品質(最高GABA含量)佳葉龍茶之關鍵技術,實為首要之工作。本試驗將以四季春為實驗茶種,利用化工填充塔之原理,進行基礎實驗,建立厭、有氧發酵時之γ-胺基丁酸 vs.時間之變化曲線,及麩胺酸 vs.時間之變化曲線,以找出最適之有氧與厭氧發酵時間。其次,再配合廠商製造之佳葉龍茶產製機械,進行厭、有氧之交替實驗,及比較通熱風與否對品質之影響,期望能找出製造高品質佳葉龍茶之最適操作條件 (關鍵技術)。實驗結果顯示:在產製佳葉龍茶時,夏季最適之厭氧發酵時間為 10hr,有氧發酵時間為 5hr;冬季最適之厭氧發酵時間為 7.5hr,有氧發酵時間為 4hr。在量產佳葉龍茶時,通熱風之操作明顯比未通熱風有更高的 GABA 含量,亦即明顯地提高品質。通熱風操作,厭氧發酵 2 次、有氧發酵1次,其產製之佳葉龍茶,GABA 含量在夏、冬兩季均已超過商業標準 150 mgGABA/100g乾茶。 |
英文摘要 | In order to determine the optimum operation conditions for the GABA tea manufacturing machinery, the most important work was to develop the high quality mass production minority technology of the GABA tea. The main effort of this study is to investigate and develop the time curve of γ—aminobutyric acid and glutamic acid during aerobic and anaerobic fermentation, in order to study the optimal operating condition of the aerobic and anaerobic fermentation of the Summer and Winter time tea using the packed tower theory. Moreover, the alternated anaerobic/aerobic fermentation experiments were proceeded as well as the effect of hot air processing on the quality of the GABA tea. The results indicated that the optimal anaerobic and aerobic fermentation was 10 and 5 hours of the summer tea. However, the optimal anaerobic and aerobic fermentation was 7.5 and 4 hours of the winter tea. The content and quality were improved significantly due to the hot air operation condition. As a matter of fact, only 2 times anaerobic and 1 times aerobic fermentation were needed during hot air processing to achieve 150 mgGABA/100g dry tea GABA tea content, which had already over the commercial standard. |
本系統中英文摘要資訊取自各篇刊載內容。