|
|||||
|
|
| 揉捻和干燥方法对柿叶茶品质的影响 | |
| 引用本文： | 林娇芬,林河通,吴玉林,刘木水,王婷婷.揉捻和干燥方法对柿叶茶品质的影响[J].食品科技,2007,32(5):214-217. |
| 作者姓名： | 林娇芬 林河通 吴玉林 刘木水 王婷婷 |
| 作者单位： | 1. 漳州师范学院生物科学与技术系,漳州,363000;福建农林大学食品科学学院,福州,350002 2. 福建农林大学食品科学学院,福州,350002 3. 福建省安溪县农业与茶果局,安溪,362400 |
| 基金项目： | 福建省科技计划;福建省教育厅科研项目 |
| 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。 |
| 关 键 词： | 柿 柿叶茶 揉捻 干燥 营养成分 品质 |
| 文章编号： | 1005-9989(2007)05-0214-04 |
| 修稿时间： | 2006年10月26 |
Effects of rolling and drying technologies on quality of persimmon leaf tea |
|
| LIN Jiao-fen,LIN He-tong,WU Yu-lin,LIU Mu-shui,WANG Ting-ting.Effects of rolling and drying technologies on quality of persimmon leaf tea[J].Food Science and Technology,2007,32(5):214-217. | |
| Authors: | LIN Jiao-fen LIN He-tong WU Yu-lin LIU Mu-shui WANG Ting-ting |
| Abstract: | 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. |
| Keywords: | persimmon persimmon leaf tea rolling drying nutrients quality |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |