The Study on FIR-Baked Characteristics for Partially Fermented Tea

本研究比較於一般傳統式烘焙法，應用遠紅外線烘焙部份發酵茶，除了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，對於製茶產業的技術提升有深遠的影響。 遠紅外線烘焙試驗官能品評的結果顯示，機採青心烏龍茶以溫度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℃烘焙6小時，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，香氣為焦火香，滋味苦，帶微酸性，品質最差。手採青心烏龍茶以遠紅外線110℃烘焙6小時，不論水色香味成績皆最佳，而120℃烘焙6小時以上品質最差。 茶湯的pH值隨烘焙溫度之昇高與時間之增加而減小，呈酸性反應。在茶湯水色方面，以90～100℃烘焙時無明顯差異，而在110～120℃，時間4～8小時，黃色值則有明顯差異。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小時為宜，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。 經描述分析之整體總評而言，本試驗結果以110℃- 6小時為最好，110℃- 4小時次之，120℃- 8小時最差，在傳統品評中是以烘焙溫度100℃的優點項目為最多；120℃- 8小時無論是傳統或描述分析法都相當一致；建議茶葉的遠紅外線烘焙溫度以不超過120℃為原則。 多元酚和咖啡因是茶葉中相當重要的成分，其含量的高低及組成分比例會影響茶湯水色、香氣與滋味；由試驗結果顯示，電熱焙茶與遠紅外線焙茶，其化學成分除了水分、茶湯PH、還原醣、胺基酸及L值有明顯差異外，在兒茶素類僅EGC變化較明顯。咖啡因含量隨焙茶溫度之提高呈增加趨勢，推測可能原因是茶葉在烘焙後使組織內部之咖啡因易於溶出，或是咖啡因與其他多元酚結合產生的複合物caffeine-Tannate受加熱影響,致使咖啡因分離出來。另總多酚含量亦隨烘焙溫度之提高而產生不同變化，phenol、Folin、兒茶素類化合物中C、EC、ECG、EGCG，呈下降趨勢。可知烘焙受溫度的影響較大，而對於時間的影響較小，但變化較為規則。 另以NIRS光譜掃描經過遠紅外線烘焙後之茶樣其反射光譜之差異，隨著FIR 烘焙溫度之提升，NIRS吸光值反而下降；可見FIR烘焙對茶葉香氣之影響甚為顯著。 本研究已研製完成連續式遠紅外線茶葉烘焙機械試驗機，具有萎凋、乾燥、烘焙等三機一體的功能。機械構造簡單耐用，操作容易，有溫度、時間、茶葉進料量控制及具有自動翻轉茶葉之機構，使烘焙作業更加完善、提高效率、降低生產成本，以嘉惠茶業者。By applying the far-infrared ray (FIR) to roast the partially fermented tea tends to retain its original flavor, reducing the roasting time, save the energy and lower down the tea processing costs, having the effects of upgrading tea production technology. Roasting with FIR on machine-plucked tea (cv. Chinsin Oolong) under 90-100℃ for 2-4 hours had fine tea soup color, aroma and flavor, with tea appearance retaining original blackish green. FIR roasting with 110℃ and 6 hours resulted mild baked flavor; whereas roasting in 120℃ with 4 hours deteriorated tea quality, with yellow red soup color. The tea quality was the worst if roasting time was over 8 hours because of deep soup color, scorched flavor, bitter taste with sourness. For hand-plucked Chinsin Oolong the quality was the best under the conditions of 110℃ roasting for 6 hours. The worst quality was obtained with roasted temperature over 120℃ with 6 hours. Tea soup pH decreased with the increase of roasted temperature and time. It is suggested that roasting high quality tea the appropriate temperature is around 90 -100℃ with roasting duration of 2-4 hours. For roasting middle and low grade tea, adjustment of FIR roasting temperature and time is needed to meet the quality requirements. There were significant differences between effects of electric-thermal baking and FIR baking on tea associated with water content, tea soup pH, reducing sugar, amino acid and L-value. Effects on catechin content changes only restricted to EGCG. Caffeine concentration increased with the increase of baking temperature. This may be due to the increase of caffeine solubility after baking or caffeine separated from the complex of caffeine-tannate after baking. Decreases in phenol, folin, and C, EC, ECG, EGCG of catechin were obtained. Effects of baking temperatures on tea chemicals apparently were greater than that of baking duration. NIRS was used to screen the reflection spectra of NIR baked tea. The NIRS absorbance of NIR baked tea decreased with increases of baking temperatures, revealing that obvious effects of FIR baking on tea aroma. This study has also developed a continuous FIR baking machine of tested types, possessing functions of withering, drying and baking. The machine is durable, easy operative, having controls for temperature, time and tea leaf input and also having the function of automatically overturning the tea under baking.謝誌 i 摘要 ii Abstract iv 目錄 vi 圖目錄 viii 表目錄 ix 第一章、前言 1 1.1 研究動機 3 1.2 研究目的 5 第二章、文獻探討 6 2.1 茶樹之種源 6 2.2 本省栽種主要茶樹品種 7 2.3 茶葉的分類和製造過程 8 2.3.1 生葉-茶菁原料之選擇 8 2.3.2 茶菁日光萎凋 8 2.3.3 萎凋的目的 8 2.3.4 萎凋的較適條件 9 2.3.5 室內靜置與攪拌 9 2.3.6 炒菁的目的及方法 9 2.3.7 揉捻的目的 9 2.3.8 茶葉的乾燥目的與方法 10 2.3.9 茶葉的品質鑑定 10 2.4 茶葉中之化學成分 12 2.4.1 茶中的多元酚類成分（Polyphenols） 12 2.4.2 咖啡因（Caffeine） 12 2.4.3 游離胺酸（Free amino acids） 13 2.4.4 游離脂肪酸（Free fatty acids） 13 2.4.5 色素成分（Pigments） 13 2.4.6 灰分（Ashes） 13 2.4.7 醣類（Carbohydrates） 13 2.4.8 揮發性香氣成分（Flavour substances） 14 2.5 遠紅外線的波長及特性 15 2.6 遠紅外線在食品工業上的應用 16 2.7 食品用遠紅外線加熱器之選擇 17 2.8 食品用遠紅外線加熱器應用範圍 18 2.9 應用近紅外線光譜掃描分析茶葉及茶湯化學成分 19 第三章、驗設備與方法 20 3.1 機採青心烏龍茶（春茶） 20 3.2 手採青心烏龍茶（夏茶） 23 3.3 主要化學成分與官能品質之關係 29 3.4 近紅外線反射光譜掃描 29 3.5 連續式遠紅外線茶葉烘焙機之研製 30 第四章、結果與討論 34 4.1不同烘焙溫度與時間對機採青心烏龍茶品質之影響 34 4.2不同烘焙方法、溫度、時間對成茶品質之影響 40 4.3 近紅外線反射光譜掃瞄分析 49 4.4 主要化學成分與官能品質之關係 53 4.5 連續式遠紅外線茶葉烘焙機之性能測試 55 第五章、結論與建議 58 第六章、參考文獻 59 附件一 62   圖目錄 圖3.1 遠紅外線茶葉烘焙設備構造示意圖 20 圖3.2 遠紅外線烘焙設備 21 圖3.3 電熱焙茶機 24 圖3.4 連續式遠紅外線茶葉烘焙機（俯視圖） 30 圖3.5 連續式遠紅外線茶葉烘焙機（正視圖） 31 圖3.6 連續式遠紅外線茶葉烘焙機 32 圖3.7 遠紅外線茶葉烘焙機 33 圖4.1 標準差離描述分析法之結果 38 圖4.2 樣品在NIRS全波段光譜分析 49 圖4.3 樣品在400~1320nm光譜分析 50 圖4.4 樣品在1500~2500nm光譜分析 50 圖4.5 不同溫度同時間烘焙之全波段NIRS光譜分析 51 圖4.6 不同溫度同時間烘焙在400~1370nm之NIRS光譜分析 51 圖4.7 不同溫度同時間烘焙在1440~2500nm之NIRS光譜分析 52 圖4.8 驅動馬達與烘焙時間之關係 56 圖4.9 進料機構其限制裝置開度與茶葉進料量之關係 56 圖4.10茶葉烘焙處理其成茶品質之比較 57   表目錄 表3.1 茶樣代號對照表 23 表4.1 遠紅外線不同烘焙溫度與時間對烏龍茶色差值、pH及官能品評之影響 36 表4.2 遠紅外線不同焙茶溫度對烏龍茶湯pH、L、a、b值之影響 37 表4.3 遠紅外線不同焙茶時間對烏龍茶湯pH、L、a、b值之影響 37 表4.4 遠紅外線不同焙茶溫度對烏龍茶品質之影響 40 表4.5 遠紅外線不同焙茶時間對烏龍茶品質之影響 41 表4.6 不同烘焙法，於100 ℃-4小時下，成茶的品質變化 43 表4.7 利用遠紅外線烘焙所得成茶物化分析之變方分析表 44 表4.8 遠紅外線不同烘焙溫度與時間對成茶的品質變化 45 表4.9 利用遠紅外線烘焙所得成茶物化分析之相關性 48 表4.10 水色成績與色差值之相關分析 53 表4.11 香味成績與主要化學成分之逐步迴歸分析 54 表4.12 總分與主要化學成分之逐步迴歸分析 5

以達紅外線萎凋茶菁之包種茶製造研究

茶菁萎凋在半發酵茶製造上是必需的過程。傳統式係以日光萎凋為主，亦有熱風萎凋 ，由於受制於天候及熱風萎凋裝置未臻完善，往往無法達到預期效果。尤其高山地區 常有雲霧籠罩，日照時間較短，致使茶菁採收後萎凋困難，而直接影響茶葉品質與農 民的收益。 達紅外線（Far infrared ray）在食品加工上的利用已受重視, 但在茶葉加工方面, 文獻並不多。 本研究的主要目的是設計一台還紅外線茶菁萎凋機, 以青心鳥龍及台茶十二號為材料 日光萎凋作為對照。探討遠紅外線萎凋溫度、時間，對不同產期及品種茶葉品質的影 響。試驗結果：還紅外線萎凋條件以３０∼４０℃，１０∼２０分鐘為適宜，所製成 的茶葉品質經官能品評結果，與日光萎凋者比較並無顯著的差異。因此遠紅外線茶菁 萎凋機在茶葉製造上有被採用的價值

Development of Infrared Tea Roasting Machine for Continuous Type

目前茶農烘焙茶葉, 除了少數仍使用傳統炭焙外, 大部份皆利用箱型焙茶機及電熱焙籠.炭焙法主要是應用紅外線輻射熱進行烘焙, 故烘焙品質較佳; 但該法操作不易、工資高昂、作業環境頗差.而箱型焙茶機及電熱焙籠等設備皆利用熱風為能源, 故烘焙作業效率低且茶葉品質不易提昇.因此, 本計畫之目的擬研製一台以紅外線當烘焙熱能, 並且具有熱風循環輔助系統、進料量、烘焙時間、烘焙溫度及茶葉翻拌作用等控制功能之茶葉烘焙機, 以建立連續式烘焙作業之加工技術.藉由本計畫新型紅外線茶葉烘焙機之研發, 期能節省能源, 提昇茶農烘焙加工作業效率與茶葉品質, 以增加國產茶葉之市場競爭力與茶農之收益.The purpose of this project was to develop a continuous infrared tea roaster that can improve farmers'competitiveness and profit margin through energy saving, better processing efficiency and tea quality.A machine with automatic control of roasting time and temperature, as well as mechanisms to turn over tealeaves automatically and to recycle warm air, was designed

Research and Development of Agricultural Machinery (II)

為因應當前農業環境之重大改變,適應世界貿易自由化、國際化之潮流,並突破當前之農業困境,擬衡酌未來土地利用型農作物之發展趨勢,研究開發本土型之農作物種苗、栽培、管理、病蟲害防治、收穫及收穫後處理等作業所需之機械,以促進農業生產全面機械化,藉以解決農村勞力不足問題,降低生產成本,確保農產品之品質.本年度本計畫將繼續水果內部品質檢測之研究,並對NIR非破壞性檢測之應用,柿子加工去皮去梗修蒂機之研製,加工用印度棗清洗、選別及劃切之一貫化及菱角剝殼機之研究進一步發展以取代人工作業模式,提高品質.研究改良桿式噴藥機、動力雙軌車,草花種苗假植機以提高作業效率.開發鳳梨園用施肥機、曳引機承載夾起式洋蔥收穫機、自走式白蘿蔔收穫機,耕耘刀表面特殊處理技術與曳引機旁載式堆肥攪拌翻堆機等機械與技術,提高生產與管理的效率,降低成本.研製蒸氣處理介質土壤病蟲害防治設備與果實蠅誘蟲器監控系統,減少病蟲害影響並減低農藥之用量.研製連續式紅外線茶葉烘培機,低濕調溫乾燥機與進行自然通風器應用於溫室環控之研究,以建立現有控制技術在農產品處理與環境上之應用系統.預期依計畫進度完成相關農產品檢測、農作物栽培、管理收穫與處理機械,以降低生產成本,提高產品品質,加速國內農業之轉型,促進農業升級.To adopt the change of agriculture environment as well as the world trade structure, it is a must to develop machines for local crops, seedlings, cultures, management, protecting system of disease and insect pest, harvesting, and post-harvesting process. Thus, mechanization in agricultural production would solve the problem of labor shortage as well as lower the cost of production, and resulted in ensuring the quality of agricultural products. There are several sub-projects proposed in this project to replace the manual operation and to improve the quality. They are listed in the followings: evaluation of internal quality of fruits, application of non-destructive NIR method, development of skin peeling machine and stem trimming for the diospyros kaki process, development of the integrated operating machine consists of cleaning, sorting and scar-cutting for Indian jujube, and study on the manufacture of peeling machine for water caltrops. In addition, there are three sub-projects proposed to improve the efficiencies of operations, such as performance improvement of boom sprayer, development of double-rail car for spraying on slope land, and design and development of a transplanter for ornamental flower seedlings. To improve the efficiencies of production and management thus results in cost reduction, five sub-projects are proposed: the study for fertilizer of pineapple yard, studies on the mounted type of onion harvester, the studies on a self-propelled radish harvester, surface hardening treatment for tillage blades, and development study of compost turner side mounted type from tractor. To reduce disease and insect pest as well as lower the usage of pesticide, there are two sub-projects proposed, such as development of the steam treatment machinery for medium and soil and design and development of a monitoring system for the oriental fruit fly trap. In addition, there are two sub-projects proposed to apply the commercially available control techniques on agricultural productprocesses and environmental system. They are the development of infrared tea roasting machine for continuous type and the study and application of the energy-free turbo ventilator used in the green house. Based on the schedule of this project, it would complete the evaluation of some agricultural products, transplanting, machines for managing, harvesting and processing, to lower the cost as well as improve the quality so that helps local agriculture upgrade and transform in a considerable speed