摘要
以春季末茶和夏秋季茶鲜叶为原料加工的颗粒茶色泽深绿油润,滋味醇和爽口,清香明显,汤色黄绿明亮。末茶的比例和锤切原料的含水量,是影响颗粒茶成粒率和颗粒紧结度的主要因素。随着末茶比例或含水量地增加,颗粒茶成粒率及颗粒紧结度均呈单峰曲线变化。试验研究结果表明:茶鲜叶∶末茶为8∶2、锤切原料含水量为71%时,其颗粒的成粒率和紧结度最高,感官品质最好,加工时间较短。
By using the fresh leaves of summer or autumn with the crumb of spring green tea, the granulated green tea tastes pleasant. The adding proportion of crumb and the moisture content of raw material are the major factor which effect the yield of granulated tea and the tea density. When the proportion of fresh leaves to tea crumbs is 8∶2, the moisture content of raw material is 71%, the granulated tea has the best sensory qualities and chemical composition.
出处
《四川农业大学学报》
CSCD
2002年第4期334-336,共3页
Journal of Sichuan Agricultural University
基金
重庆市科委"颗粒茶新工艺技术研究及产品开发"重点攻关项目内容之一。
关键词
颗粒茶
成粒率
紧结度
品质
影响因素
造粒工艺
GRANULATED GREEN TEA
RATE OF GRANULAR
DEGREE OF DENSITY
QUALITIES
EFFECTED FACTOR.
