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| 贵州扁形茶杀青工艺比较 | |
| 引用本文： | 潘科,沈强,张海伟,崔鑫霞,郑文佳.贵州扁形茶杀青工艺比较[J].贵州农业科学,2012,40(1):129-131. |
| 作者姓名： | 潘科 沈强 张海伟 崔鑫霞 郑文佳 |
| 作者单位： | 1. 贵州省茶叶研究所,贵州贵阳,550009 2. 安徽农业大学茶与食品科技学院,安徽合肥,230036 3. 西南大学食品科学学院,重庆北碚,400715 |
| 基金项目： | 贵州省重大专项资金项目，贵州省科技基金，贵州省优秀青年科技人才专项资金项目 |
| 摘 要： | 为了探索茶叶加工过程中现代杀青方式对茶叶品质的影响,从而为贵州扁形茶加工提供参考,促进贵州茶产业的优质化发展,设计了滚筒杀青、微波杀青、滚筒+微波杀青3种杀青方式,以杀青前后叶绿素含量的变化和样品茶感官审评结果为判断依据,对比3种杀青方式对贵州扁形茶品质的影响。结果表明,滚筒+微波杀青效果较好,茶样感官品质优于滚筒杀青和微波杀青处理,微波杀青的样品在外形形状上明显优于滚筒杀青和滚筒+微波杀青处理。 |
| 关 键 词： | 扁形茶 杀青工艺 叶绿素 感官品质 贵州 |
Study on Fixation Technology of Guizhou Flat Tea |
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| PAN Ke , SHEN Qiang , ZHANG Hai wei , CUI Xin-xia , ZHENG Wen-jia.Study on Fixation Technology of Guizhou Flat Tea[J].Guizhou Agricultural Sciences,2012,40(1):129-131. | |
| Authors: | PAN Ke SHEN Qiang ZHANG Hai wei CUI Xin-xia ZHENG Wen-jia |
| Institution: | 1(1.Guizhou Tea Institute,Guiyang,Guizhou 550009;2.Technical College of Tea and Food,Anhui Agricultural University,Hefei,Anhui 230036;3.College of Food Science,Southwest University,Beijei,Chongqing 400716,China) |
| Abstract: | The chlorophyll content and sensory quality of Guizhou flat tea treated by three different fixation methods(roller,microwave and roller + microwave) were determined to study the effect of different fixation methods on quality of Guizhou flat tea and to promote quality development of tea industry.The results showed that the fixation effect of the roller+microwave method was better than the other two fixation methods and the tea shape of the microwave fixation method was better than the other two fixation methods. |
| Keywords: | flat tea fixation technology chlorophyll sensory quality Guizhou |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |