頁籤選單縮合
題 名 | 茶葉真空再乾及烘焙技術之研發=The Research of the Techniques for Refiring and Roasting Raw Tea by Using Vacuum Dry Oven |
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作 者 | 鄭正宏; | 書刊名 | 臺灣農業 |
卷 期 | 33:2 1997.04[民86.04] |
頁 次 | 頁123-145 |
分類號 | 473.4 |
關鍵詞 | 茶; 真空乾燥; 烘培; 再乾; 真空焙茶機; 電熱焙茶機; Tea; Vacuum dry; Roasting; Refiring; Vacuum dry oven; Electric oven with air circulation; |
語 文 | 中文(Chinese) |
中文摘要 | 真空焙茶機係新開發用於為文山包種茶及半球形包種茶焙火之工具,其效果比普通電熱式焙茶機烘焙者為佳,不但可以提昇原茶之品質,增進成茶之香氣,去除茶葉中之苦味、澀味,並能保有包種茶特有之活性、鮮味、水色等。 文山包種茶其真空烘焙之最佳方法為:先以溫度65 ℃烘焙三小時,再繼續以75 ℃烘焙二小時,後以85 ℃繼續烘焙一小時。其真空度為40mm Hg。 半球形包種茶真空烘焙之最佳方法為:先以溫度70 ℃烘焙三小時,再繼續以80 ℃烘焙二小時,後以90 ℃繼續烘焙一小時。其真空度為40mm Hg。 |
英文摘要 | The vacuum dry oven is newly developed, used for roasting the Wen-Shan Paochung Tea and Semi-Ball Type Paochung Tea, as an instrument. The effect of tea roasting by using the vacuum dry oven is better than electric over with air circulation. Not only could increase the quality of raw tea, imporve the aroma of made tea, remove the bitterness、astringency, bur also keep the activity、freshness、liquor color of the character of Paochung Tea. The best way to roasting the Wen-Shan Paochung Tea with vacuum dry oven is: to serve with temperature of 65 ℃ for baking three hours first, then continously serve with temperature of 75 ℃ for baking two hours, afterwards serve with temperature of 85 ℃ for baking another hour. All procedures maintain at pressure of 40mm Hg. The best way to roasting the Semi-Ball Type Paochung Tea with vacuum dry oven is: to serve with temperature of 70 ℃ for baking three hours first, then continously serve with temperature of 80 ℃ for baking two hours, afterwards serve with temperature of 90 ℃ for baking anther hour. All procedures maintain at pressure of 40mm Hg. |
本系統中英文摘要資訊取自各篇刊載內容。