| 邓懿珊，朱海燕，关湘智.花香型玲珑红茶加工技术研究[J].广东农业科学,2014,41(21):83-85 |
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花香型玲珑红茶加工技术研究 |
| Processing technology of flowery Linglong black tea |
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| DOI： |
| 中文关键词: 花香 红茶 摇青 发酵温度 |
| 英文关键词: flowery black tea rocking green fermentation temperature |
| 基金项目:湖南农业大学横向项目（DS1069）；湖南省科学技术厅重点项目（2014ZK2029） |
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| 中文摘要: |
| 为开发花香型玲珑红茶系列新产品，将摇青工艺运用到玲珑红茶加工中袁通过设置不同摇青程度和发酵温度研究各处理对玲珑红茶品质的影响，初步探索花香玲珑红茶关键工艺的最佳参数。综合感官审评及理化分析结果表明，萎凋叶经轻度摇青（2.5 min-5 min-10 min），发酵在室温28℃的玲珑红茶花香品质风味最佳。 |
| 英文摘要: |
| In order to develop a new product line of flowery Linglong black tea, this test tried to apply rocking green
technology to Linglong black tea processing and studied the influence of different rocking green degrees and fermentation
temperatures on the quality of Linglong black tea, then preliminarily explored the best key technical parameters of Linglong black tea. Based on the sensory evaluation and chemical component results, the withering leaves through mild degree of rocking green (2.5 min-5 min-10 min) and fermentation at 28℃had the best quality of flowery Linglong black tea. |
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