摘要
为了改进含笑花茶及其他花茶的窨制工艺,采用二因素完全随机试验,研究了窨制时间、配花量对含笑花茶品质的影响。结果表明,窨制时间、配花量对含笑花茶品质影响达到显著水平;窨制时间为9 h,配花量为20 kg/100 kg的含笑花茶感官审评得分最高,香高持久,鲜灵,汤色黄绿明亮,滋味醇和。
The completely randomized experiment design was used to study the effect of different scented time and flower proportion on Michelia figo tea to improve scented tea technology.The results showed that the scented time and flower amount had significant effect on quality of Michelia figo tea,the sensory score of Michelia figo tea under the condition of 9h scented process and 20% flower proportion was the highest,and it had lasting and heavy fragrance,bright yellowish green liquor color and pure and mild taste.
出处
《贵州农业科学》
CAS
北大核心
2010年第10期190-192,共3页
Guizhou Agricultural Sciences
关键词
含笑花茶
窨制时间
配花量
Michelia figo tea
scented time
flower amount
