摘要
综述了发酵温度、发酵湿度、发酵时间和外源添加物等发酵因子对红茶茶色素形成的影响,并对红茶茶色素形成的未来研发趋势进行了展望。
The research progress of the influence of fermentation temperature,fermentation humidity,fermentation time and exogenous additives on the formation of black tea pigment were reviewed.The future research and development trend of black tea pigment formation was prospected.
作者
崔宏春
张建勇
赵芸
黄海涛
敖存
李红莉
师大亮
CUI Hong-chun;ZHANG Jian-yong;ZHAO Yun;HUANG Hai-tao;AO Cun;LI Hong-li;SHI Da-liang(Tea Research Institute,Hangzhou Academy of Agriculture,Hangzhou,Zhejiang 310024,China;Tea Research Institute,Chinese Academy of Agricultural Sciences,Key Laboratory of Tea Biology and Resources Utilization,Ministry of Agriculture,Hangzhou,Zhejiang 310008,China)
出处
《食品与机械》
北大核心
2022年第8期227-233,共7页
Food and Machinery
基金
浙江省茶叶产业技术团队项目(编号:2020-2022)
浙江省农业(茶树)新品种选育重大科技专项(编号:2021C02067-5)
浙江省公益技术研究计划(编号:LGN21C160009)。
关键词
发酵
红茶
茶色素
形成
fermentation
black tea
tea pigment
formation
