摘要
本研究采用不同的光照强度进行单枞茶鲜叶的晒青,分析了单枞茶不同光照强度晒青毛茶品质成分的变化规律及对毛茶品质的影响,研究结果表明:以日光中波长大于520nm,光照强度为13725～16774nm的光波进行单枞茶鲜叶的晒青,晒青30min,制得的毛茶品质较佳。
In the research, the wavelength-longer-520nm -band light got from the Solar-spectrum by filtering material. The spectum were filtered into five different intensity, and the five different light-intensity were used in the withering process. Results of the study show: The fresh leaves withered with different light-intensity got very different qualities of roasted teas. The analyses on the bio-chemical substance and the sensory tasting show the roasted tea withered by the 13,725lux-light-intensity and 16,774lux-light-intensity had higher quality.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第6期185-188,共4页
Food Science
关键词
光照强度
晒青
单枞茶
品质
dancong tea
light-intensity
withering
quality
