摘要
温度控制是提高扁形绿茶品质的关键因素,为明确贵州扁形绿茶加工工艺中适宜的关键温度,采用L9(34)正交试验设计,通过调控扁形绿茶加工过程中的做形温度、脱毫温度及提香温度,分析其对扁形茶感官品质外形、汤色、香气、滋味及叶底的影响作用。试验结果表明:提香温度是影响扁形茶感官品质的最关键温度。优化得到贵州扁形茶加工的关键温度组合为:做形温度50℃,脱毫温度60℃,提香温度80℃。在此加工条件下可以保证贵州扁形绿茶的高品质。
Crucial processing temperatures controlling is the key factor for improving the quality of flat-shaped green tea.Orthogonal table L 9 （3 4） was applied to find out the appropriate processing temperatures through regulating the shaped temperature,depilatory temperature and lifting aroma temperature.And the effects of the interrelated temperatures on the sensory quality of flat-shaped tea,including shape,soup hue,aroma,flavor and foliage fundus,were studied.According to the experiment results,lifting aroma temperature was the most crucial processing factor for improving the sensory quality of flat-shaped tea.The optimal parameters of the processing temperatures were as follows：shaped temperature 50℃,depilatory temperature 60℃,and lifting aroma temperature 80℃.The excellent quality of Guizhou flat-shaped green tea can be guaranteed under these processing conditions.
出处
《中国农学通报》
CSCD
北大核心
2010年第22期252-255,共4页
Chinese Agricultural Science Bulletin
基金
贵州省重大专项资金资助"贵州茶产业关键技术研究与产业化示范"(黔科合重大专项字[2008]6015号)
贵州省农科院专项资金资助"名优茶机采及其加工技术研究"(院ZX[2007]048号)
贵州省科技厅农业攻关项目"贵州扁形茶自动化做形机及其配套技术研究"(黔科合NY字[2007]3030号)
贵州省科技厅基金项目"绿茶杀青新技术及其应用研究"(黔科合J字[2008]2075号)
贵州省优秀青年科技人才专项资金资助"名优绿茶工业化初加工技术研究"(黔科合人字[2009] 06号)
关键词
贵州扁形茶
温度控制
感官品质
Guizhou flat-shaped tea
temperature controlling
sensory quality
