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

李名袁(Ming-Yuan Lee) ； 彭錦樵(Jin-Chyau Peng) ； 劉紹培(Siew-Toi Liew)

《台灣農學會報》 9卷1期 (2008/02) Pp. 42-56

https://doi.org/10.6730/JAAT.200802_9(1).0004

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10 hr，有氧發酵時間為5 hr；冬季最適之厭氧發酵時間為7.5 hr，有氧發酵時間為4 hr。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/100 g乾茶。

關鍵字

佳葉龍茶 ； γ-胺基丁酸 ； 麩胺酸

並列摘要

The main effore of this study is to determine the optimum operation conditions for GABA tea manufacturing machinery. This effort sought 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 tea using the packed tower theory. Moreover, alternated anaerobic/aerobic fermentation experiments were conducted, and the effect of hot air processing on the quality of the GABA tea was examined.
The results indicated that the optimal anaerobic and aerobic fermentation was ten and five hours of the summer tea. However, the optimal anaerobic and aerobic fermentation was seven point five and four hours for the winter tea. The content and quality were improved significantly due to the hot air operation condition. As a matter of fact, only twice was anaerobic and once was aerobic fermentation needed during hot air processing to achieve 150 mgGABA/100g dry tea GABA tea content, which had already over the commercial standard.

並列關鍵字

Gaba tea ； γ-aminobutyric acid ； Glutamic acid