文章摘要
罗学平,杨双旭,李金贵,蔡烈伟.冷冻贮藏杀青叶对乌龙茶品质影响的研究[J].广东农业科学,2013,40(10):91-94
查看全文    HTML 冷冻贮藏杀青叶对乌龙茶品质影响的研究
Influence of freezing storage of de-enzymed leaves on oolong tea quality
  
DOI:
中文关键词: 杀青叶  冷冻贮藏  乌龙茶  品质
英文关键词: de-enzymed leaves  freezing storage  oolong tea  quality
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作者单位
罗学平,杨双旭,李金贵,蔡烈伟 漳州科技学院茶学系 
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中文摘要:
      通过冷冻贮藏杀青叶的方法,研究冷藏时间、冷藏温度对乌龙茶品质的影响。结果表明,在考虑生产成本的前提下,将压紧的杀青叶在-5℃条件下贮藏10~15d,成茶品质高于对照。因此,采用冷冻贮藏杀青叶的方法可适当延缓乌龙茶生产高峰期。
英文摘要:
      Influence of storage time and temperature on the oolong tea quality was studied in this research by the methods of freezing storage of de-enzymed leaves. The result showed that, under the condition of considering the production cost, the de-enzymed leaves were compressed tightly and stored at -5益for 10~15 days, the oolong tea quality was higher than that of CK. Therefore, it could properly delay the concentrated producing period by freezing storage of de-enzymed leaves.
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