摘要
就做形温度 (分别设置为 5 0 ,70 ,90 ,110℃ )和投叶量 (分别设置为 5 0 ,10 0 ,15 0 ,2 0 0g)对机制条形名茶品质的影响进行了研究。结果表明 ,随投叶量的增加 ,氨基酸、茶多酚、可溶性糖含量呈上升趋势 ,而叶绿素则呈下降趋势 ,名茶外形条索的紧结度和弯曲度都增加。低温和高温做形有利于氨基酸、茶多酚和可溶性糖的积累 ,但过高的温度造成色泽变黄和香味的高火味。根据条形茶品质要求 ,并结合制茶工效 ,机制条形名茶做形温度控制在 70～ 90℃、叶量控制在每槽 10 0～ 15 0g为宜。
Effects of shaping temperature and leaf weight on the quality of strip shape famous green tea during machine process were studied. The results showed that the contents of amino acids, polyphenols and soluble sugar increased, but chlorophylls decreased, and that tightness of bend also rose with the increase of leaf weight in the process of shaping. It was revealed that low or high temperature was beneficial to the rise of amino acids, polyphenols and soluble sugar, but over high temperature would make the color yellowish and the flavor high fired during shaping. According to the demand of quality and processing efficiency, it was suggested that the appropriate shaping temperature and leaf weight should be 70～90℃ and 100～150 g per pan respectively in the machine processing of strip shaped famous tea.
出处
《华中农业大学学报》
CAS
CSCD
北大核心
2001年第2期185-187,共3页
Journal of Huazhong Agricultural University
基金
湖北省"九五"攻关项目
