摘要
以汤色、滋味、外型、香味及叶底为评判指标,比较香椿茶叶不同制作工艺。结果表明:处理方案A为最佳工艺,即材料选用嫩绿叶,采用微波杀青,造形为颗粒状,于90℃烘干3 h。处理方案B效果较好,其工艺为材料选用嫩绿叶,采取烫漂方式杀青,造形为颗粒状,于90℃烘干3 h。
With soup color, flavor, appearance, fragrance and leaves as indicators, the different process of making tea of Toona sinertsis were compared. The result showed that, scheme A with green blade, microwave heating, granular and 90℃ drying for 3 h was the best. Scheme B, with green blade, blanching, granular and 90℃drying for 3 h was better.
出处
《湖南林业科技》
2014年第1期87-89,共3页
Hunan Forestry Science & Technology
基金
国家林业局标准项目"香椿培育技术规程"(2009-LY-171)
关键词
香椿
模糊数学
综合评判
感官评判
Toona sinensis
fuzzy mathematics
comprehensive evaluation
sensory evaluation
