| 杜仲绿茶杀青技术研究 |
| |
| 引用本文： | 周继荣,秦志华.杜仲绿茶杀青技术研究[J].安徽农业科学,2008,36(10):4155-4157. |
| |
| 作者姓名： | 周继荣 秦志华 |
| |
| 作者单位： | 华中农业大学园艺林学学院,湖北武汉,430070 |
| |
| 摘 要： | 目的]为杜仲茶的开发提供参考依据。方法]比较了炒青、蒸青、烫青和微波杀青4种杀青技术对杜仲绿茶品质的影响。结果]感官审评结果表明,微波杀青杜仲绿茶的综合得分最高(90.0),在干茶色泽、香气、滋味、汤色和叶底等方面明显优于采用其他杀青方式的杜仲绿茶;色差分析结果显示,微波杀青杜仲绿茶干茶和茶汤的亮度(L*)值最高,而炒青杜仲绿茶最低;4种杀青技术的干茶色相角(Ha*b*)的大小顺序是:微波杀青>炒青>蒸青>烫青;而茶汤色相角的大小顺序是:微波杀青>烫青>蒸青>炒青。理化分析结果表明,除叶绿素b外,不同杀青技术对杜仲绿茶的绿原酸、黄酮等主要品质化学成分影响均达极显著水平。结论]微波杀青效果较好,炒青和蒸青次之,烫青效果较差。
|
| 关 键 词： | 杜仲茶 杀青 品质 |
| 文章编号： | 0517-6611(2008)10-04155-03 |
| 修稿时间： | 2007年12月9日 |
Primary Studies on the Green-Removing Technologies in Green Eucommia Tea |
| |
| ZHOU Ji-rong.Primary Studies on the Green-Removing Technologies in Green Eucommia Tea[J].Journal of Anhui Agricultural Sciences,2008,36(10):4155-4157. |
| |
| Authors: | ZHOU Ji-rong |
| |
| Abstract: | Objective]The purpose was to provide references for developing eucommia tea.Method]The effects of 4 green-removing technologies such as parching,steaming,scalding and microwave green-removing on the quality of green eucommia tea were compared.Result]The results from sensory evaluation showed that the integrated score of green eucommia tea by microwave green-removing was highest(90.0).It was significantly superior to the green eucommia tea by other green-removing methods on the aspects such as color of dry tea,aroma,flavor,soup color and infused leaf.The results from chromatism analysis showed that the brightness values(L*) of dry tea and tea soup of green eucommia tea by microwave green-removing were highest and that in parching green-removing were lowest.The hue angels(Ha*b*) of dry tea by 4 green-removing technologies in order were microwave green-removing > parching green-removing > steaming green-removing > scalding green-removing,and that of tea soup were microwave green-removing > scalding green-removing > steaming green-removing > parching green-removing.The results from physical and chemical analysis showed that except for chlorophyl b,the effects of different green-removing technologies on the chemical components of main qualities such as chlorogenic acid and flavone in green eucommia tea reached extremely significant level.Conclusion] The effect of microwave green-removing was better,that of parching and steaming green-removings were secondary and that of tea scalding was worse. |
| |
| Keywords: | Eucommia tea Green-removing Quality |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
