摘要
受季节的影响,夏秋茶口感苦涩味重、香气不足、市场价格低。研究夏秋季红茶的制作工艺,改善红茶内含物质成分,对于提高茶产业效益具有重要意义。适宜的萎凋处理可以改善夏秋茶的品质,提高经济效益。本文综述了光源萎凋、超高压萎凋、冷冻萎凋和做青萎凋技术在茶鲜叶处理中的应用研究进展,以期对夏秋茶萎凋技术改进提供建议。
Due to seasonal reasons, summer or autumn tea have a bitter taste and insufficient aroma,and the market price is low. Studying the production process of black tea with tea leaves in summer or autumn and improving the ingredients of black tea have great significance for improving the benefits of tea industry.Appropriate withering treatment can improve the quality of the tea leaves in summer or autumn, and improve economic efficiency. In this paper, the application of light source withering, super-pressure withering,freezing withering and zuoqing withering in the treatment of fresh tea leaves were reviewed in order to provide suggestions for the improvement of tea withering techniques.
作者
姜兴旭
李玉娇
王晓
刘厚红
Jiang Xingxu1,Li Yujiao2, Wang Xiao1,Liu Houhong1(1.Xinyang Wenxin Tea Co., Ltd., Xinyang464000, China;2.School of Food and Biological Engineering, Jimei University, Xiamen361021, Chin)
出处
《现代食品》
2018年第7期184-187,共4页
Modern Food
关键词
夏秋茶
光源萎凋
冷冻萎凋
超高压萎凋
做青萎凋
Summer or autumn tea
Light withering
Freezing withering
Super-pressure withering
Zuoqing withering
