| 杀青工艺对柿叶绿茶感官品质的影响 |
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| 引用本文： | 林娇芬,林河通,陈绍军,赵云峰,瓮红利,陈莲.杀青工艺对柿叶绿茶感官品质的影响[J].包装与食品机械,2005,23(3):1-4. |
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| 作者姓名： | 林娇芬 林河通 陈绍军 赵云峰 瓮红利 陈莲 |
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| 作者单位： | 福建农林大学食品科技学院,福建,福州,350002;福建农林大学食品科技学院,福建,福州,350002;福建农林大学教育部生物农药与化学生物学重点实验室,福建,福州,350002 |
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| 基金项目： | 福建省自然科学基金，福建省博士后基金 |
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| 摘 要： | 以不同的杀青方式,探讨杀青工艺对柿叶绿茶感官品质的影响。结果表明:柿叶绿茶以鲜叶直接采用锅式炒青的感官品质最佳;杀青条件以150℃、3min的处理形成的柿叶绿茶感官品质最好。
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| 关 键 词： | 柿叶绿茶 杀青工艺 杀青条件 感官品质 |
| 文章编号： | 1005-1295(2005)03-0001-04 |
| 修稿时间： | 2005年4月28日 |
Effects of Fixing Technology on Organoleptic Qualities of Green Persimmon Leaves' Tea |
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| LIN Jiao-fen,LIN He-tong,CHEN Shao-jun,ZHAO Yun-feng,WENG Hong-li,CHEN Lian.Effects of Fixing Technology on Organoleptic Qualities of Green Persimmon Leaves' Tea[J].Packaging and Food Machinery,2005,23(3):1-4. |
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| Authors: | LIN Jiao-fen LIN He-tong CHEN Shao-jun ZHAO Yun-feng WENG Hong-li CHEN Lian |
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| Abstract: | Effects of the fixing technology on the organoleptic qualities of green persimmon tea were studied. The results were as follows: The organoleptic qualities of green persimmon tea fixed by re-drying machinery directly were much better than other means of fixing technology. The organoleptic qualities of green persimmon tea fixed by the condition of 150℃, 3 minutes were best. |
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| Keywords: | green persimmon tea fixing technology fixing condition organoleptic quality |
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