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| 悬浮发酵红茶与传统红茶品质比较研究 | |
| 引用本文： | 夏涛,童启庆,萧伟祥. 悬浮发酵红茶与传统红茶品质比较研究[J]. 茶叶科学, 2000, 20(2): 105-109 |
| 作者姓名： | 夏涛 童启庆 萧伟祥 |
| 作者单位： | 1. 安徽农业大学,安徽合肥,230036;浙江大学,浙江杭州,310029 2. 浙江大学,浙江杭州,310029 3. 安徽农业大学,安徽合肥,230036 |
| 基金项目： | 国家自然科学基金 !(395 70 431 )，安徽省自然科学基金资助项目 |
| 摘 要： | 比较了悬浮发酵红茶与传统红茶的品质差异 ,结果显示悬浮发酵红茶的水浸出物、可溶性糖、氨基酸和茶黄素 (TFs)含量均比传统红茶高 ,茶汤汤色红艳明亮 ,滋味表现出浓强爽的特征。悬浮发酵液经适当后熟处理 ,可增加水浸出物和氨基酸含量 ,明显改善香气品质 |
| 关 键 词： | 红茶 悬浮发酵 品质 后熟处理 |
Comparative Study on the Quality of Suspension-fermented Black tea and Orthodox Black Tea |
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| XIA Tao,TONG QI-qing,XIAO Wei-xiang. Comparative Study on the Quality of Suspension-fermented Black tea and Orthodox Black Tea[J]. Journal of Tea Science, 2000, 20(2): 105-109 | |
| Authors: | XIA Tao TONG QI-qing XIAO Wei-xiang |
| Affiliation: | XIA Tao 1,2,TONG Qi qing 2,XIAO Wei xiang 1 [WT6BX] |
| Abstract: | The quality difference between suspension fermented black tea and orthodox black tea was compared It was found that the contents of water extract, soluble saccharides, amino acids and theaflavins(TFs) in suspension fermented black tea were higher than those in orthodox black tea In addition, the liquor color of suspension fermented black tea was brightly red, and the taste was characterized by thickness, strength and briskness By appropriate maturing treatment of suspension fermented liquor, the contents of water extract and amino acids could be increased, and the aroma character could also be improved meanwhile |
| Keywords: | Black tea Suspension fermentation Quality Maturing treatment |
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