Nghiên cứu công nghệ sản xuất chè xanh viên.=Research on production technology of green tea of pellet.

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Tác giả: Văn Chương Đỗ, Thanh Bình Phạm

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Khoa học & Công nghệ (ĐH Kinh tế Kỹ thuật Công nghiệp), 2024

Mô tả vật lý: tr.39-46

Bộ sưu tập: Báo, Tạp chí

ID: 475859

Thêm vào giỏ

Sản phẩm chè xanh hiện nay của Việt Nam chủ yếu ở dạng sợi như chè xanh Tân Cương Thái Nguyên, chè xanh Shan tuyết Hà Giang, suối Giàng, Yên Bái
Tà Xùa, Sơn La... Bài báo trình bày kết quả nghiên cứu công nghệ sản xuất chè xanh viên từ giống chè Phúc Vân Tiên, được trồng ở Phú Hộ, Phú Thọ nhằm đa dạng hóa sản phẩm về chè của Việt Nam. Kết quả bài báo cho thấy các thông số kỹ thuật khi sản xuất chè xanh viên là: Héo nhẹ chè tươi ở độ dày 3-5 cm, thời gian héo 5-6 giờ, độ ẩm còn lại 72,0%-73,2%. Lượng chè diệt men là 10 kg, thời gian 8 phút, nhiệt độ 300oC, độ ẩm còn lại là 62,0%. Vò chè 2 lần, thời gian vò 25-30 phút. Sấy sơ bộ ở 100oC, thời gian 12-15 phút, độ ẩm còn lại là 30-33%. Thời gian ủ san ẩm từ 30-40 phút, khối lượng chè ủ 5-10 kg/nong. Tạo hình lần 1 từ 16-18 kg/chảo, thời gian 30-40 phút. Lượng chè tạo hình lần 2 từ 20-22 kg/chảo, thời gian 30-50 phút. Sấy lấy hương ở nhiệt độ 90oC, thời gian từ 75-80 phút, sản phẩm đạt loại khá và điểm cảm quan đạt 17,7.Vietnam's current green tea products are mainly in form of fiber such as Tan Cuong Thai Nguyen green tea, Shan Tuyet Ha Giang green tea
Suoi Giang, Yen Bai
Ta Xua, Son La...The article presents the results of research on technology for producing green tea of pellet from the Phuc Van Tien tea variety, grown in Phu Ho, Phu Tho to diversify of Vietnam's tea products. The results of the article show that the technical parameters when producing green tea of pellet are: Slight wilt of fresh tea at a thickness of 3-5cm, withering time of 5-6 hours, remaining moisture of 72.0%-73.2 %. The amount of tea for yeast-killing is 10 kg, time is 8 minutes, temperature is 300oC, remaining humidity is 62.0%. Crush the tea 2 times, 25-30 minutes. Slight drying at 100oC, time 12-15 minutes, remaining moisture is 30-33%. The time of balance for moisture is 30-40 minutes, the volume of tea is 5-10 kg/nong. First shaping from 16-18 kg/pan, time 30-40 minutes. The amount of tea for the second shaping is from 20-22 kg/pan, time 30-50 minutes. Drying for scent at a temperature of 90oC, time 75-80 minutes, the product is of good quality and has a sensory score of 17.7.

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