摘要
以广西金秀地区野生茶为材料研究不同提香温度和时间对红茶感官品质及主要内含物质的影响,结果表明不同提香处理可以使红茶品质提升,其中以110℃提香30 min效果最好,120℃提香15 min次之。与恒温提香相比,变温提香(先110℃提香20 min,摊凉后再120℃提香10min)干茶色泽更加乌润,汤色红艳明亮,滋味醇厚,香气馥郁,效果优于恒温提香方式。
Using the wild tea in Jinxiu, Guangxi as material to study the effects of different temperature and time of aroma-improving on the sensory quality and main contents of black tea.Results showed that different aroma-improving treatments could improve the quality of black tea, the treatment under the temperature of 110℃ for 30 min was the best, followed by at 120℃ for 15 min. The dry tea was tawny, the tea soup was red and bright, the taste was mellow and fragrant under the treatment of variable temperature（at 110 ℃ for 20 min, then 120℃ for 10 min after cooling）, the effect was better than that under the treatment of constant temperature.
作者
温立香
张芬
谢朝敏
任二芳
艾静汶
WEN Lixiang;ZHANG Fen;XIE Chaomin;REN Erfang;AI Jingwen(Guangxi Subtropical Crops Research Institute, 2Guangxi Subtropical Agro-products Processing Research Nanning 530001, China;Institute, Nanning 530001, Chin)
出处
《农业研究与应用》
2018年第1期30-33,共4页
Agricultural Research and Application
基金
广西热作所基础科研业务专项(桂热研201502)
关键词
提香
温度
时间
红茶
品质
Aroma-improving
temperature
time
black tea
quality
