| 朱雯1,2袁姚燕妮1,2袁朱琳琳1袁虞昕磊1袁黄友谊1,2袁周茂林2.提香工艺对黄檗禅茶理化品质的影响[J].广东农业科学,2013,40(10):104-106 |
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提香工艺对黄檗禅茶理化品质的影响 |
| Effect of aroma-enhancing technology on the physical and chemical quality of Huangbo Zen tea |
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| DOI： |
| 中文关键词: 黄檗禅茶 提香工艺 理化品质 |
| 英文关键词: Huangbo Zen tea aroma-enhancing technology physical and chemical quality |
| 基金项目:江西省科技厅2011年重点新产品计划项目资金（20112311080085） |
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| 中文摘要: |
| 为提高黄檗禅茶的香气品质，探讨了提香工艺对黄檗禅茶理化品质的影响。单因素试验结果表明，黄檗禅茶提香温以100~120摄氏度，提香时间以10min为宜。正交试验结果表明，当提香时间为15min、提香温度为120℃、提香叶量为800g时，最有利于黄檗禅茶理化品质的形成。 |
| 英文摘要: |
| To improve the aroma quality of Huangbo Zen tea, the effect of aroma-enhancing technology on the physical and chemical quality of Huangbo Zen tea was studied. The result of single factor test showed that the suitable temperature and time of aroma-enhancing were 100~120益and 10 min respectively. The result of orthogonal test showed that the physical and chemical of Huangbo Zen tea was the best when the leaf weight was 800 g, the aroma-enhancing temperature was 120益and the aroma-enhancing time was 10 min. |
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