| 腊梅花茶窨制的花香吸附动力学特征(英文) |
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| 引用本文： | 陈昌辉. 腊梅花茶窨制的花香吸附动力学特征(英文)[J]. 农业科学与技术, 2012, 0(9): 2017-2020 |
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| 作者姓名： | 陈昌辉 |
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| 作者单位： | 四川农业大学园艺学院 |
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| 基金项目： | Supported by Special Major Build of China and Nature Science Research Foundations of Sichuan Agricultural University(06370101)~~ |
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| 摘 要： | [目的]研究腊梅花窨制的花香茶的吸附动力学特征,以增加香气和提高产品的质量。[方法]吸附实验在密闭容器中进行,研究了香花(腊梅花)、茶坯接触时间、水分含量和温度对茶的窨制工艺的影响。[结果]腊梅花窨制的最佳湿度和温度分别为4%和10℃。[结论]花香茶的制作过程符合拟一级速率方程,并且全过程的吸附动力学数据能够很好地拟合二级速率方程。
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| 关 键 词： | 茶 香气与和味觉阈值 动力学 吸附 感官 腊梅 |
Adsorption Dynamics of Calyx Aroma onto Basic Tea in Scenting Process of Calyx-scented Tea |
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| Changhui CHEN. Adsorption Dynamics of Calyx Aroma onto Basic Tea in Scenting Process of Calyx-scented Tea[J]. Agricultural Science ＆ Technology, 2012, 0(9): 2017-2020 |
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| Authors: | Changhui CHEN |
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| Affiliation: | Changhui CHEN * Horticulture College of Sichuan Agricultural University, Ya’an 625014, China |
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| Abstract: | [Objective] The paper was to study adsorption dynamics of calyx aroma onto basic tea in scenting process of calyx-scented tea,so as to increase aroma and quality of products.[Method] Adsorption experiment was carried out in a hermetic container,and the effect of calyx amount,contact time,moisture content of basic tea and temperature on the scenting process was studied.[Result] The optimal moisture and temperature for scenting process was 4% and 10 ℃ ,respectively.[Conclusion] The scenting process accorded pseudo-first-order kinetic model,and the adsorption dynamic data of total process could better fit pseudo-second-order kinetic model. |
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| Keywords: | Tea Odor and taste threshold Kinetic Adsorption Sensory panel Calyx canthus |
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