| 高茶黄素大叶种红碎茶的研制 |
| |
| 引用本文： | 陈春林,梁明志,田易萍,刘本英,李友勇,尚卫琼,包云秀,黄玫,杨兴荣.高茶黄素大叶种红碎茶的研制[J].安徽农业科学,2013,41(13):5947-5948,5951. |
| |
| 作者姓名： | 陈春林 梁明志 田易萍 刘本英 李友勇 尚卫琼 包云秀 黄玫 杨兴荣 |
| |
| 作者单位： | 云南省农业科学院茶叶研究所,云南勐海666201;云南省茶树种质资源创新与配套栽培技术工程研究中心,云南勐海666201 |
| |
| 摘 要： | 目的]研制出高茶黄素含量的大叶种红碎茶。方法]以高茶黄素大叶种茶叶品种为原料,分别考察鲜叶嫩度、萎凋时间、发酵时间对红碎茶加工品质的影响,研制出茶黄素含量在1.2%以上,品质较高的高茶黄素红碎茶。结果]高茶黄素含量的红碎茶对鲜叶原料的嫩度要求较高,以一芽二叶为最好,其次为一芽三叶;萎凋时间与茶黄素的含量呈曲线对应关系,萎凋时间以5 h为宜,其次为10h,萎凋的时间过长,会出现过多的茶黄素损耗;揉切发酵的全程时间要求较短,以45 min为佳,不宜超过79 min。结论]研究可为高茶黄素红碎茶的研制加工提供参考依据。
|
| 关 键 词： | 茶黄素 红碎茶 品质 |
Initial Research on Brand-name High Theaflavin Big-leaf Broken Black Tea |
| |
| Institution: | CHEN Chun-lin et al (Tea Research Institute of Yunnan Academy of Agricultural Sciences, Menghai, Yunnan 666201 ) |
| |
| Abstract: | Objective ] To study high theaflavin big-leaf broken black tea. Method ] Effects of tenderness, withering time, fermentation time on processing quality of broken black tea were investigated. The higher quality of high theaflavin big-leaf broken black tea with theaflavin con- tent above 1.2% was obtained. Result] High theaflavin big-leaf broken black tea has higher demands on tenderness; withering time and theaflavin content showed curve corresponding relationship, withering time 5 h is the best, 10 h takes the second place; fermentation time 45 min is the best. Conclusion] The study can provide reference basis for processing of high theaflavin big-leaf broken black tea. |
| |
| Keywords: | Theaflavin Broken black tea Quality |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
