[1] 陈志雄, 张稚秀, 林室佳. 传统制法与现代制法对乌龙茶品质的影响[J]. 中国茶叶, 2006(5): 33-34. Chen Z X, Zhang Z X, Lin S J.Effects of traditional and modern methods on the quality of oolong tea[J]. China Tea, 2006(5): 33-34. [2] 张欣, 刘帅, 赵洁, 等. 乌龙茶品质的研究进展[J]. 中国食物与营养, 2020, 26(9): 21-25. Zhang X, Liu S, Zhao J, et al.Research progress on the quality of oolong tea[J]. Food and Nutrition in China, 2020, 26(9): 21-25. [3] 郝志龙, 陈济斌, 金心怡, 等. 乌龙茶摇青机械研究进展[C]. 福建省农业工程学会学术年会, 2008: 29-34. Hao Z L, Chen J B, Jin X Y, et al.Research progress of oolong tea green shaking machinery[C]. Annual academic meeting of Fujian Agricultural Engineering Society, 2008: 29-34. [4] 陆修闽. 乌龙茶摇青中力的作用——茶梢的运动轨迹与受力分析[J]. 茶叶科学简报, 1985(1): 24-30. Lu X M.The role of force in shaking oolong tea: motion track and force analysis of tea tip[J]. Acta Tea Sinica, 1985(1): 24-30. [5] 金心怡, 陈济斌, 吉克温. 茶叶加工工程学[M]. 北京: 中国农业出版社, 2003. Jin X Y, Chen J B, Ji K W.Tea processing engineering [M]. Beijing: China Agricultural Press, 2003. [6] 陈加友, 江进福, 陈英勇. 可调角度自动摇青机: CN205993543U[P].2017-03-08. Chen J Y, Jiang J F, Chen Y Y. Adjustable angle automatic shaking machine: CN205993543U [P].2017-03-08. [7] 程德明, 沈美雄, 黄明钦, 等. 手筛式运动的茶叶摇青机: CN201127259[P].2008-10-08. Chen D M, Shen M X, Huang M Q, et al. Tea shaker with hand screen movement: CN201127259 [P].2008-10-08. [8] 张方舟, 张应根, 陈林. 闽南乌龙茶的制法[J]. 中国茶叶, 2004, 26(1): 21-22. Zhang F Z, Zhang Y G, Chen L.Preparation of oolong tea in Southern Fujian[J]. China Tea, 2004, 26(1): 21-22. [9] 游小妹. 改善名优乌龙茶品质的措施[J]. 茶叶科学技术, 2001(3): 39. You X M.Measures to improve the quality of famous oolong tea[J]. Acta Tea Sinica, 2001(3): 39. [10] 高进忠, 王未名, 张文哲, 等. 不同摇青次数对铁观音品质的影响研究[J]. 福建茶叶, 2021, 43(8): 16-19. Gao J Z, Wang W M, Zhang W Z, et al.Effects of different shaking times on the quality of tieguanyin tea[J]. Tea in Fujian, 2021, 43(8): 16-19. [11] 郑鹏程, 宁井铭, 赵常锐, 等. 不同摇青工艺对乌龙茶品质的影响[J]. 安徽农业大学学报, 2009, 36(1): 110-115. Zheng P C, Ning J M, Zhao C R, et al.Effects of green tea leaf shaking technique on oolong tea quality[J]. Journal of Anhui Agricultural University, 2009, 36(1): 110-115. [12] 金心怡. 乌龙茶做青工艺技术探讨[J]. 茶叶科学简报, 1990(4): 9-11. Jin X Y.Discussion on green making technology of oolong tea[J]. Acta Tea Sinica, 1990(4): 9-11. [13] 杨兴林, 陈友喜, 曾忠平. 基于ANSYS某升降平台梯形丝杆的动态分析[J]. 制造业自动化, 2014, 36(5): 70-73. Yang X L, Chen Y X, Zeng Z P.Dynamic analysis of the trapezoidal screw rod of lifting platform based on ANSYS[J]. Manufacturing Automation, 2014, 36(5): 70-73. [14] 马志平, 葛正浩, 姚增凯, 等. 同步带传动的虚拟样机建模与动态性能研究[J]. 机械传动, 2013, 37(3): 31-33, 48. Ma Z P, Ge Z H, Yao Z K, et al.Study on virtual prototype modeling and dynamic property of synchronous belt drive[J]. Journal of Mechanical Transmission, 2013, 37(3): 31-33, 48. [15] 陈林, 陈键, 陈泉宾, 等. 做青工艺对乌龙茶香气组成化学模式的影响[J]. 茶叶科学, 2014, 34(4): 387-395. Chen L, Chen J, Chen Q B, et al.Effects of green-making technique on aroma pattern of oolong tea[J]. Journal of Tea Science, 2014, 34(4): 387-395. [16] 金心怡, 郭雅玲, 孙云, 等. 摇青不同机械力对青叶理化变化及乌龙茶品质的影响[J]. 福建农业大学学报, 2003, 32(2): 201-204. Jin X Y, Guo Y L, Sun Y, et al.The effects of different rocking mechanical forces on the green leaf physiology and biochemistry and raw tea quality[J]. Journal of Fujian Agriculture and Forestry University (Natural Science Edition) , 2003, 32(2): 201-204. [17] 杨君, 刘木华, 阮承治, 等. 球罐型360°茶叶摇青机设计及实验验证[J]. 食品与机械, 2020, 36(10): 81-86. Yang J, Liu M H, Ruan C Z, et al.Design of spherical type 360° of tea stirring machine, flow field analysis and experimental analysis[J]. Food & Machinery, 2020, 36(10): 81-86. [18] 林馥茗, 何诗瑜. 不同摇青及烘焙工艺对单丛乌龙茶品质的影响[J]. 福建茶叶, 2021, 43(3): 21-24. Lin F M, He S Y.Effects of different shaking and baking techniques on the quality of single cluster oolong tea[J]. Tea in Fujian, 2021, 43(3): 21-24. [19] Jia J, Zhang C, Yuan B, et al.Development and process parameter optimization with an integrated test bench for rolling and forming strips of oolong tea[J]. Journal of Food Process Engineering, 2021, 44(12): e13901. doi: 10.1111/jfpe.13901. [20] 李慧, 聂枞宁, 熊丙全, 等. 摇青工艺对“崇庆枇杷茶”加工红茶的香气品质的影响[J]. 食品与发酵工业, 2021, 47(2): 188-195. Li H, Nie C N, Xiong B Q, et al.Shaking green technology on the aroma quality of “Chongqing pipa tea” processed black tea[J]. Food and Fermentation Industries, 2021, 47(2): 188-195. [21] 周子维, 游芳宁, 刘彬彬, 等. 摇青机械力对乌龙茶脂肪族类香气形成的影响[J]. 食品科学, 2019, 40(13): 52-59. Zhou Z W, You F N, Liu B B, et al.Effect of mechanical force during turning-over on the formation of aliphatic aroma in oolong tea[J]. Food Science, 2019, 40(13): 52-59. [22] 王光函, 姜鸿, 刘晶, 等. 基于多指标综合评分法优选化胃舒颗粒挥发油包合工艺[J]. 中草药, 2020, 51(6): 1537-1541. Wang G H, Jiang H, Liu J, et al.Optimization of inclusion process of Huaweishu Granules volatile oil based on the multi-index comprehensive scoring method[J]. Chinese Traditional and Herbal Drugs, 2020, 51(6): 1537-1541. [23] 张姗姗, 姚梦雪, 范兰兰, 等. 多指标综合评分法正交实验优选菊花的炒制工艺[J]. 天津中医药大学学报, 2020, 39(5): 570-575. Zhang S S, Yao M X, Fan L L, et al.Optimization of frying technology of chrysanthemum by orthogonal test with multi-index comprehensive scoring method[J]. Journal of Tianjin University of Traditional Chinese Medicine, 2020, 39(5): 570-575. [24] 董春旺, 赵杰文, 朱宏凯, 等. 基于RSM和BP-AdaBoost-GA的红茶发酵性能参数优化[J]. 农业机械学报, 2017, 48(5): 335-342. Dong C W, Zhao J W, Zhu H K, et al.Parameter optimization of black tea fermentation machine based on RSM and BP-AdaBoost-GA[J]. Transactions of the Chinese Society for Agricultural Machinery, 2017, 48(5): 335-342. [25] 郑玲, 邓鑫, 焦晓岚, 等. 基于正交试验优化PLA的3D打印工艺参数[J]. 工程塑料应用, 2021, 49(10): 68-72, 80. Zheng L, Deng X, Jiao X L, et al.Optimization of 3D printing process parameters for PLA based on orthogonal experiment[J]. Engineering Plastics Application, 2021, 49(10): 68-72, 80. |