摘要
研究了揉捻和不同干燥方法对安溪油柿叶茶品质的影响。结果表明:揉捻可增加柿叶茶的细胞破损率,从而使柿叶茶的水浸出物含量增加,有利于提高柿叶茶的可冲泡性。柿叶茶采用炒干能够得到较适宜的营养成分含量,而且经过炒干的柿叶茶色泽黄绿、香气浓厚、滋味鲜醇回甘、叶底绿匀,感官评分高。柿叶茶炒干时要注意控制火候和时间,而且在炒制过程中还要经常翻动。
Effects of rolling and drying technologies on quality of persimmon （Diospyros kaki L, f. var. Sylvestris Makino cv. Anxi） leaf tea were investigated. The results showed as follows： rolling could increase the percentage of cell damage of persimmon leaf tea, which increased the content of water extracts and were favorable to the draw well of the persimmon leaf tea, Persimmon leaf tea could have higher nutrients by roasting. Persimmon leaf tea had olivine color, dense aroma, delightfully fresh taste, uniform residue and better organoleptic qualities. During persimmon leaf tea roasting, we should pay attention to the roasting temperature and time, and we should often paddle.
出处
《食品科技》
CAS
北大核心
2007年第5期214-217,227,共5页
Food Science and Technology
基金
福建省重点科技项目(2004N046)
福建省教育厅科技项目(JB05142)
关键词
柿
柿叶茶
揉捻
干燥
营养成分
品质
persimmon
persimmon leaf tea
rolling
drying
nutrients
quality
