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    • 信阳毛尖茶干燥工艺参数的优化

    WANG Jingjing,ZHU Yao, ZHANG Jialin, LIU Wenxin, WANG Xiao,GUO Guiyi, ZHANG Jie

    食品科技（2023）

    信阳农林学院

    Cited 0|Views1
    Abstract
    干燥作为茶叶加工中必不可少的工艺对茶叶品质有重要影响.信阳毛尖因干燥时间和温度的差异具有不同的品质滋味.选用低档信阳毛尖毛茶探究干燥对信阳毛尖茶品质的影响,干燥时间设置为15、25、35 min,干燥温度设置为90、100、110 ℃,再通过感官审评和化学成分测定,分析后选择最优干燥参数.结果表明:干燥可降低毛茶的水分,适当的干燥可以去除茶叶中青草气,发展茶叶的香气,使茶汤滋味品质提高;干燥温度过高,或者干燥时间过长,茶叶会有火香,茶汤滋味苦涩,且茶汤的亮度降低.通过综合分析,得出在100 ℃时干燥15 min,氨基酸和咖啡碱含量较高有利于信阳毛尖茶品质.
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    • Pretraining has recently greatly promoted the development of natural language processing (NLP)
    • We show that M6 outperforms the baselines in multimodal downstream tasks, and the large M6 with 10 parameters can reach a better performance
    • We propose a method called M6 that is able to process information of multiple modalities and perform both single-modal and cross-modal understanding and generation
    • The model is scaled to large model with 10 billion parameters with sophisticated deployment, and the 10 -parameter M6-large is the largest pretrained model in Chinese
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    【要点】：研究信阳毛尖茶干燥工艺的最优参数，以提升茶叶品质，发现100℃下干燥15分钟为最佳条件。
    

    【方法】：通过设置不同的干燥时间和温度，使用感官审评和化学成分测定来评估茶叶品质。
    

    【实验】：在15、25、35分钟和90、100、110℃的条件下进行干燥实验，使用低档信阳毛尖毛茶，得出在100℃下干燥15分钟氨基酸和咖啡碱含量较高，有利于提升茶叶品质的结果。