摘要
为提高黄檗禅茶的香气品质，探讨了提香工艺对黄檗禅茶理化品质的影响。单因素试验结果表明，黄檗禅茶提香温度以100～120℃为宜，提香时间以10min为宜。正交试验结果表明，当提香时间为15min、提香温度为120℃、提香叶量为800g时．最有利于黄檗禅茶理化品质的形成。
To improve the aroma quality of Huangbo Zen tea, the effect of aroma-enhancing technology on the physical and chemical quality of Huangbo Zen tea was studied. The result of single factor test showed that the suitable temperature and time of aroma-enhancing were 100-120℃ and 10 rain respectively. The result of orthogonal test showed that the physical and chemical of Huangbo Zen tea was the best when the leaf weight was 800 g, the aroma-enhancing temperature was 120℃ and the aroma-enhancing time was 10 min.
出处
《广东农业科学》
CAS
CSCD
北大核心
2013年第10期104-106,142,共4页
Guangdong Agricultural Sciences
基金
江西省科技厅2011年重点新产品计划项目资金(20112311080085)
关键词
黄檗禅茶
提香工艺
理化品质
Huangbo Zen tea
aroma-enhancing technology
physical and chemical quality
