| 蒸汽杀青对针形名优绿茶品质的影响 |
| |
| 引用本文： | 袁林颖,周正科,高飞虎,钟映富,胡翔.蒸汽杀青对针形名优绿茶品质的影响[J].西南农业大学学报,2002,24(1):48-49. |
| |
| 作者姓名： | 袁林颖 周正科 高飞虎 钟映富 胡翔 |
| |
| 作者单位： | 重庆市茶叶研究所 重庆永川402160
(袁林颖，周正科，高飞虎，钟映富)，重庆市茶叶研究所 重庆永川402160(胡翔) |
| |
| 基金项目： | 重庆市科委攻关项目“不同季节优质名优茶综合技术研究”之一部分 |
| |
| 摘 要： | 采用蒸汽杀青制作针形名优绿茶；初步探讨了蒸汽杀青对针形名优绿茶的色泽、香气、滋味的影响。结果表明：蒸汽杀青的针形名优绿茶色泽优于对照锅炒杀青；香气属不同类型，前者属清香型，后者属栗香型；而滋味比对照略显苦涩。
|
| 关 键 词： | 蒸汽杀青 针形名优绿茶 品制裁 制茶 |
| 文章编号： | 1000-2642(2002)01-0048-02 |
| 修稿时间： | 2001年9月24日 |
INFLUENCE OF STEAMING ON THE QUALITY OF NEEDLE - LIKE FAMOUS GREEN TEA |
| |
| YUAN Lin-ying,ZHOU Zheng-ke,GAO Fei-hu,ZHONG Ying-fu,HU Xiang.INFLUENCE OF STEAMING ON THE QUALITY OF NEEDLE - LIKE FAMOUS GREEN TEA[J].Journal of Southwest Agricultural University,2002,24(1):48-49. |
| |
| Authors: | YUAN Lin-ying ZHOU Zheng-ke GAO Fei-hu ZHONG Ying-fu HU Xiang |
| |
| Abstract: | Steaming blanching was adopted in the manufacture of needle-like famous tea to investigate the effects of this technology on its color, aroma and flavor. The results showed that steaming appeared superior to pan-firing. The products of the two technologies of blanching were found to be of different type of aroma and the former gave a fuller taste than the latter. |
| |
| Keywords: | steaming needle-like famous green tea quality |
| 本文献已被 CNKI 维普 等数据库收录！ |
| 点击此处可从《西南农业大学学报》浏览原始摘要信息 |
| 点击此处可从《西南农业大学学报》下载免费的PDF全文 |
