摘要
茶叶中构成色、香、味的化学成分物质多是热敏性物质,在茶叶加工和储藏过程中极易受到温度等因素的影响而导致品质下降。主要阐述了低温在茶叶加工和贮藏过程中对保持茶叶品质的重要作用。
Chemical substances constituting color,fragrance and taste in tea almost are heat sensitive materials and tend to change by the effect of temperature,oxygen and moist during processing and storage.Effects of low temperature on the tea quality during manufacturing and storage process were elaborated.
出处
《安徽农业科学》
CAS
2013年第18期7957-7958,共2页
Journal of Anhui Agricultural Sciences
基金
广东省教育部产学研结合项目(2012B091100089
2011-B090400335)
关键词
茶叶
低温
加工
贮藏
Tea
Low temperature
Processing
Storage
