摘要
微波加热技术对茶叶品质的影响试验表明:微波加热技术用于茶叶加工中的杀青和干燥作业,与传统加热方法比,可提高茶叶加工质量,改善茶叶品质,并使叶绿素、维生素C等有益物质少受损失。
An experiment for microwave heating technology＇ s impacts on tea quality was conducted and the results showed that comparing with the traditional heating means, the microwave heating technology＇ s application on green-keeping and dry processing during the processing procedure can enhance the tea quality and reduce the loss of chlorophyll and Vitamin C.
出处
《广西农学报》
2008年第4期49-50,共2页
Journal of Guangxi Agriculture
基金
广西基金项目<乌龙茶良种加工开发试验研究>(桂科金9916038)
关键词
微波加热
茶叶品质
分析
Microwave heating
tea quality
analysis
