Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/35478
標題: 製造高品質佳葉龍茶之最適操作條件
The Optimum Operation Conditions for the Production of High Quality GABA Tea
作者: 李名袁
Lee, Mingyuan
關鍵字: 佳葉龍茶;GABA tea;γ-胺基丁酸;麩胺酸;最適操作條件;γ- aminobutyric acid;Glutamic acid;The optimum operation conditions
出版社: 生物產業機電工程學系所
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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。本實驗以四季春為實驗茶種,首先利用化工填充塔之原理,進行基礎實驗,建立厭氧、有氧醱酵時之γ-胺基丁酸對時間之變化曲線,及麩胺酸對時間之變化曲線,以找出最適之有氧與厭氧醱酵時間。其次,再配合廠商製造之佳葉龍茶產製機械,進行厭氧、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)。
由實驗結果顯示可知四季春之有氧與厭氧醱酵時間。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。由於厭氧醱酵次數愈多,所花之時間愈多,相對的成本也愈高,故視茶農需求。用佳葉龍茶產製機械進行之作業成本,比傳統產製設備者低。

In order to determine the optimum operation conditions for the GABA tea manufacturing machinery, the most important work was to develop the high quality mass production critical technology of the GABA tea. The main effort of this study is to investigate and develop the time curve of γ-aminobutyric acid and glutamic acid during aerobic and anaerobic fermentation, in order to study the optimum operation condition of the aerobic and anaerobic fermentation of the summer and winter (time) tea using the packed tower theory. Moreover, the alternated anaerobic/aerobic fermentation experiments were proceeded as well as the effect of hot air processing on the quality of the GABA tea.
The results indicated that the optimal anaerobic and aerobic fermentation time .The GABA content and quality of tea were improved significantly due to the hot air operation condition. As a matter of fact, the more number of anaerobic fermentation, the more times was being required. According to the demand of the tea farmers. The cost for the GABA tea processing machine was lower than that of the traditional machinery.
URI: http://hdl.handle.net/11455/35478
其他識別: U0005-2308200700152500
Appears in Collections:生物產業機電工程學系

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