摘要
以不同的杀青方式,探讨杀青工艺对柿叶绿茶感官品质的影响。结果表明:柿叶绿茶以鲜叶直接采用锅式炒青的感官品质最佳;杀青条件以150℃、3min的处理形成的柿叶绿茶感官品质最好。
Effects of the fixing technology on the organoleptic qualities of green persimmon tea were studied. The results were as follows: The organoleptic qualities of green persimmon tea fixed by re-drying machinery directly were much better than other means of fixing technology. The organoleptic qualities of green persimmon tea fixed by the condition of 150℃, 3 minutes were best.
出处
《包装与食品机械》
CAS
2005年第3期1-4,共4页
Packaging and Food Machinery
基金
福建省自然科学基金项目(B0210021)
福建省博士后基金项目资助。
关键词
感官品质
杀青工艺
绿茶
柿叶
杀青条件
炒青
锅
green persimmon tea
fixing technology
fixing condition
organoleptic quality
