摘要
The aim of this research was to explore the effect of fixation,rolling,and drying processing technology on the retention rate of green tea catechins components and tea polyphenol.Different fixation processes(rotary drumfiring,microwave,steam-blasting),rolling process(weight of rolling,gently press rolling and traditional rolling),drying process(stove drying,roasting dehydration,baked fried drying) were adopted.The effect of different tea processing technology on the retention rate of catechins component and tea polyphenol was analyzed.It showed that the microwave fixation process,gently press rolling process,baked fried dry process were beneficial to keep high levels of EGCG,C,EGC,EC,ECG.
The aim of this research was to explore the effect of fixation,rolling,and drying processing technology on the retention rate of green tea catechins components and tea polyphenol.Different fixation processes （rotary drum-firing,microwave,steam-blasting）,rolling process （weight of rolling,gently press rolling and traditional rolling）,drying process （stove drying,roasting dehydration,baked fried drying） were adopted.The effect of different tea processing technology on the retention rate of catechins component and tea polyphenol was analyzed.It showed that the microwave fixation process,gently press rolling process,baked fried dry process were beneficial to keep high levels of EGCG,C,EGC,EC,ECG.
出处
《茶叶》
2013年第4期356-361,共6页
Journal of Tea
