摘要
为了对新型绿茶的生产提供合理的工艺参数和品质管理指标,研究了新型绿茶高绿各工序主要品质成分的变化。结果表明,由鲜叶制成成品茶,茶叶中水分、水浸出物、茶多酚、咖啡碱含量分别降低70.99%、3.53%、5.28%和1.83%,但氨基酸含量上升0.53%。高绿干茶色泽深绿,汤色黄绿,香气为栗香,滋味醇厚,叶底黄绿。
Major quality component changes during processing procedure of high green tea were analyzed to provide reasonable technological parameters and quality control indicators for high green tea production.The results showed that content of moisture,water extract,tea polyhenol,and caffeine decreased by 70.99%,3.53%,5.28%,and 1.83%,respectively,while content of amino acid increased by 0.53% during the processing procedure.Dry tea product was dark green,liquid was yellow green,the aroma was chestnut flavor,taste was mellow,and leaves precipitated was yellow green.
出处
《贵州农业科学》
CAS
北大核心
2011年第4期195-197,共3页
Guizhou Agricultural Sciences
基金
四川省科技厅项目(04NG03-008-05)
关键词
新型绿茶
高绿
加工工序
品质分析
high green tea
high green
processing procedure
quality component analysis
