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目的:对微波干燥板蓝根茶的工艺参数进行优化研究。方法:以茶块的外观、水分、硬度、块重差异和微生物限度等为指标综合评分评价茶块质量,采用正交试验法分析影响微波干燥板蓝根茶的主要因素。结果:所考察的3因素中影响微波干燥板蓝根茶结果的顺序为:微波功率>传输速度>干燥次数,微波干燥最佳工艺条件为微波功率9 kw、传输速度16 r/min和干燥次数3次。结论:所优选的工艺合理可行,制得的板蓝根茶质量稳定,为大体积物料的微波干燥提供了实验依据。
Objective: To optimize the technological parameters of Radix isatidis by microwave drying. Methods: The quality of tea mass was evaluated by the comprehensive evaluation of the appearance, water content, hardness, bulk weight and microbial limit of tea blocks. The orthogonal test was used to analyze the main factors influencing the microwave drying of Radix Isatidis. Results: The order of the three factors influencing microwave-dried Radix isatidis: microwave power> transmission speed> number of drying, the optimum conditions of microwave drying were microwave power 9 kw, transmission speed 16 r / min and drying times 3 times . Conclusion: The optimized process is reasonable and feasible. The quality of Radix Isatidis tea prepared is stable, which provides an experimental basis for the microwave drying of large volume materials.