摘要
绿茶揉捻中 ,成条率随揉捻时间的增加而表现出二次曲线变化规律 ,曲线方程为 :y=5.6 2 77x- 0 .0 77x2 - 17.14 39;细胞破损率随揉捻时间的增加而表现出指数曲线的变化规律 ,曲线方程为 :y=85.3e-11.9/x。为了提高绿茶品质 ,揉捻时间宜控制在 30～ 4 0 min。
In green tea rolled, as the extension of rolled times the rolled twig rate showed regularity of the twice curve equation, the curve equation is y=5.6277x-0.077x 2-17.1439 and the broken cell rate in rolled showed regularity of the natural logarithm curve equation, the curve equation is y= 85.3 e -11.9/x . For improving quality of the green tea, the rolled times would be controlled between 30 and 40 minutes.
出处
《贵州农业科学》
CAS
2000年第5期11-13,共3页
Guizhou Agricultural Sciences
关键词
绿茶
揉捻
成条率
细胞破损率
质量控制
green tea rolled
rolled twig rate
broken cell rate
movable change
