| 不同加工工艺对信阳夏季绿茶品质影响研究 |
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| 引用本文： | 刘建军,张小福,郭桂义,袁丁. 不同加工工艺对信阳夏季绿茶品质影响研究[J]. 信阳农业高等专科学校学报, 2011, 21(1): 114-115,133 |
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| 作者姓名： | 刘建军 张小福 郭桂义 袁丁 |
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| 作者单位： | 信阳农业高等专科学校食品科学系,河南信阳,464000 |
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| 摘 要： | 采用不同工艺对信阳夏季茶叶进行加工,利用理化分析及感官审评比较各样品品质差异,结果表明,摊放4~6 h,杀青180℃~220℃制得的夏茶品质较好。
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| 关 键 词： | 夏季绿茶 加工工艺 杀青 |
Study on different processing technology of Xinyang summer green tea |
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| LIU Jian-jun,ZHANG Xiao-fu,GUO Gui-yi,YUAN Ding. Study on different processing technology of Xinyang summer green tea[J]. Journal of Xinyang Agricultural College, 2011, 21(1): 114-115,133 |
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| Authors: | LIU Jian-jun ZHANG Xiao-fu GUO Gui-yi YUAN Ding |
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| Affiliation: | LIU Jian-jun,ZHANG Xiao-fu,GUO Gui-yi,YUAN Ding (Dept.of Food Science,Xinyang Agricultural College,Xinyang 464000,China) |
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| Abstract: | Using different processing technology to producing Xinyang summer green tea,Using chemical analysis and sensory evaluation to compare the quality between each sample,the results demonstrated that it would get a better quality summer green tea under the conditions of laying 4~6 h and de-enzyming during 180℃~220℃. |
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| Keywords: | summer green tea processing technology de-enzyming |
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