部份發酵茶遠紅外線烘焙較適溫度與時間之研究

The Study on Fir-Bake Characteristics for Partial Fermented Tea

張連發(Lian-Fua Chang) ； 盛中德(Chung-The Sheng) ； 黃裕益(Yu-I Huang)

《農業機械學刊》 16卷4期 (2007/12) Pp. 11-20

https://doi.org/10.30062/JAM.200712.0002

摘要

一般傳統式烘焙法比較，應用遠紅外線烘焙部份發酵茶，可以保持原有的茶香，並能保持均一茶葉成品品質外，另可縮短烘焙時間，節省能源降低茶葉加工成本，茶葉成品品質並能保持均一，對於製茶產業的技術提升有深遠的影響。遠紅外線烘焙試驗的結果顯示：以溫度90~100℃、烘焙2~4小時的茶葉，其茶湯的色、香、味等品質皆表現優異，外觀及色澤亦能維持原有的墨綠色。以110他烘焙6小時以上，則香味顯著差異，略帶微火香味。以120℃烘焙4小時，其品質呈下降趨勢，略帶焙火香，水色稍轉黃紅；烘焙時間8小時，則水色加深，香氣爲焦火香，滋味苦，略帶微酸性，品質最差。茶湯的pH值則隨烘焙溫度之提高與時問之延長而下降，呈酸性反應。在茶湯水色方面，以900℃~100℃烘焙時無顯著差異，而在110℃~120℃，時間4~8小時時，黃色值有顯著差異，由實驗結果得知，應用遠紅外線烘焙高級茶，以90℃~100℃之烘焙溫度，烘焙2~4小時爲宜，中下級茶則可依品質需要，調整遠紅外線烘焙時間與溫度，以改善茶葉品質。

關鍵字

遠紅外線 ； 烘焙 ； 部份發酵茶

並列摘要

By applying the far-Infrared ray (FIR) to bake the partial fermented tea can retain its original flavor, reduce the baking time and save the energy. Consequently, the processing is not only lowering its processing cost, but also homogenizing the quality. To promote processing technology by FIR application significantly affects the tea industry. The experimental tests showed that the color, aroma and taste of tea infusion are in the top condition when the baking temperature is between 90℃ to 100℃ and baking time is between 2 to 4 hours. The color of the FIR- baked tea can also retain its original blackish green. The aroma and taste were over baked as the baking time was over 6 hours with the baking temperature of 110℃. The quality of baked tea, of which aroma and taste were mild over baked, and odor and color of liquid became yellow-green, was worse than the previous case, as the baking time was over 4 hours for 120℃, The tea of which aroma and taste were bitter and slightly sour, and the infuser liquid had dark color, was moderately over baked as the baking time was over 8 hours. The pH value of tea infusion was decreased and presented toward acidity as baking temperature and time increased. By measuring with a Chromatic meters, the colors for temperatures between 90℃ and 100℃ did not show significant differences. When baking temperatures and baking time were in the range of 110℃ to 120℃ and 4 to 8 hours, the quality of tea is significant damaged. Therefore, to produce high quality tea suing FIR to bake was appropriate under the conditions of temperatures of 90℃ to 100℃ arid time of 2 to 4 hours. The study also shows the method to improve the aroma and flavor of low quality tea by adjusting baking temperature and time using FIR.

並列關鍵字

Far-Infrared ray ； Baking tea