摘要
探讨了古树茶在可控的温度、湿度条件下的发酵,通过考察发酵前后咖啡因、茶多糖、果胶等化学成分的变化,探讨可控条件下规范化、标准化的茶叶发酵工艺条件.
The experiment was carried out to study the fermentation of tea from ancient tea trees under the controlled temperature and humidity conditions. The chemical components of caffeine, tea polysaccharide and pectin before and after the fermentation were investigated to explore the criteria and standardized tea fermentation process under controlled conditions.
作者
姜金婷
王玲玲
陈艺驰
王欢
曹秋娥
马志刚
JIANG Jin-ting;WANG Lin-lin;CHEN Yi-chi;WANG Huan;CAO Qiu-e;MA Zhi-gang(School of Chemical Science and Technology,Yunnan University,Kunming 650091,China)
出处
《云南民族大学学报（自然科学版）》
CAS
2019年第5期452-454,共3页
Journal of Yunnan Minzu University:Natural Sciences Edition
基金
国家自然科学基金(20465003)
云南大学2018年大学生创新创业训练计划项目(201810673091)
关键词
古树茶
发酵
工艺研究
tea from ancient tea trees
fermentation
technical research
