摘要
针对当前出口炒青绿茶品质存在的“色泽不绿、苦涩味重、有烟焦味”等突出问题进行鲜叶摊放、蒸汽杀青、脱水等关键工艺研究,综合提出长炒青绿茶、圆炒青绿茶加工新工艺。采用新工艺加工的炒青绿茶,汤色改善明显,无烟焦味。长炒青绿茶氨基酸含量提高23.8%,感官审评综合得分提高一个等级(+3.8分);圆炒青绿茶氨基酸和叶绿素含量分别提高5.2%和5.6%。
For improving the quality of traditional Chinese roasted green tea, fresh leaf spreading, steaming to de-enzyme, and dehydrating for new-type roasted green tea process were studied. Compared with the traditional processing technique, this new processing technique of long-shape roasted green tea could not only improve the infusion color without smoking-smell, but also increasing the amino acid content by 23.8% and total sensory test score up to 3.8. For the round-shape roasted green tea, this new technique could also improve the liquor color without smoking-smell, and increase the amino acid content by 5.2% and chlorophyll content up to 5.6 %.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第3期161-165,共5页
Food Science
基金
农业结构调整重大技术研究专项(2002-12-01A)
关键词
出口
炒青绿茶
品质提升
加工技术
export
Chinese roasted green tea
quality-improving
processing technique
