| 扁形名茶加工新工艺研究 |
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| 引用本文： | 王云,杨高材.扁形名茶加工新工艺研究[J].西南农业大学学报,1994,16(6):546-549. |
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| 作者姓名： | 王云 杨高材 |
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| 作者单位： | 四川省农科院茶叶研究所 |
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| 摘 要： | 本文研究了金炒，半烘炒及烘青等工艺对扁形名茶品质及其生化成分的影响。结果表明，半烘炒工艺茶叶的品质及其多酚、水浸出物、叶绿素、茶氨酸、甘氨酸、苯丙氨酸等含量均高于烘青及金炒工艺，为扁形名茶的最佳新工艺。
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| 关 键 词： | 茶叶 加工 工艺 品质 扁形名茶 |
DEVELOPMENT OF NEW TECHNOLOGY FOR PROCESSING FLATSHAPED FAMOUS TEA |
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| Wang Yun, Yang Linangcai,Zheng Dinggui Ding Yuanxue,Zhang Mingliang,Li Shaojing.DEVELOPMENT OF NEW TECHNOLOGY FOR PROCESSING FLATSHAPED FAMOUS TEA[J].Journal of Southwest Agricultural University,1994,16(6):546-549. |
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| Authors: | Wang Yun Yang Linangcai Zheng Dinggui Ding Yuanxue Zhang Mingliang Li Shaojing |
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| Institution: | Tea Reserch Institute of Sichuan Academy of Agric.Sci.Yongchuan 632160 |
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| Abstract: | A study was made of the influences of three different processing technologies(full-roasting,half-roasting and baking)on the quality of flat-shaped famous tea and its biochemical components.It was found that the quality of tea processed with half roasting was better than that processed witheither full roasting was better than that processed with either full roasting or baking,with highercontents of polyphenols,water extract,chlorophyll,Thr,Gly and Phe,and therefore is considered asthe most desirable processing technology for making famous tea. |
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| Keywords: | tea leaves tea processing technology performance optimal/Flatshaped famoustea |
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