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| 绞股蓝含量对新颖袋泡茶品质的影响 | |
| 引用本文： | 薛旭初,康孟利,林海伦,王岳飞.绞股蓝含量对新颖袋泡茶品质的影响[J].农产品加工．学刊,2006(5):17-19. |
| 作者姓名： | 薛旭初 康孟利 林海伦 王岳飞 |
| 作者单位： | 1. 宁波市农科院,农产品加工研究所,浙江,宁波,315040 2. 宁波市药品检验所,浙江,宁波,315040 3. 浙江大学茶学系,杭州,310029 |
| 基金项目： | 浙江省宁波市农科教结合项目 |
| 摘 要： | 通过不同含量的绞股蓝对新颖袋泡茶品质影响的研究,从生化成分以及感官评定结果进行综合评价,结果表明,在本试验范围内,Tj3处理中氨基酸含量最高,茶多酚含量略有下降,香气持久,口感良好,茶汤黄绿、澄清,滋味略浓,综合评价最佳,但随着冲泡次数的增加,有效成分减少,建议新颖袋泡茶以冲饮3次为佳。 |
| 关 键 词： | 新颖袋泡茶 绿茶 绞股蓝 品质 |
| 文章编号： | 1671-9646（2006）05-0017-03 |
| 收稿时间： | 2006-04-27 |
| 修稿时间： | 2006年4月27日 |
Effects of Gypenoside Contents on Quality of Novel Teabag |
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| Xue Xuchu,Kang Mengli,Lin Hailun,Wang Yuefei.Effects of Gypenoside Contents on Quality of Novel Teabag[J].Nongchanpin Jlagong.Xuekan,2006(5):17-19. | |
| Authors: | Xue Xuchu Kang Mengli Lin Hailun Wang Yuefei |
| Abstract: | The effects of gypenoside contents on the high yield and quality of novel teabag. The results showed that the bio-chemical composition and sense organs, within the scope of this experiment, the amino acids content is highest in the Tj3, the tea-polyphenol content descend, the aroma hold out for long time, the eating is good, Yellow-green and clarifies, the taste is slightly thick, synthesizing to evaluate the best. But along with pouring times increment, the valid composition reduce, suggesting the bag to make tea with pour three times is good. |
| Keywords: | novel teabag green tea gypenoside quality |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |