| 红茶发酵技术研究现状分析 |
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| 引用本文： | 红茶发酵技术研究现状分析[J]. 食品工业科技, 2012, (23): 388-392. DOI: 10.13386/j.issn1002-0306.2012.23.066 |
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| 作者姓名： | 钱园凤 叶阳 周小芬 王博 |
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| 作者单位： | 1. 中国农业科学院茶叶研究所,浙江省茶叶加工工程重点实验室,浙江杭州310008 中国农业科学院研究生院,北京100081
2. 中国农业科学院茶叶研究所,浙江省茶叶加工工程重点实验室,浙江杭州310008 |
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| 基金项目： | 国家“十二五”科技支撑计划课题(2012BAF07B05) |
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| 摘 要： | 发酵是红茶品质形成的关键工序,文中阐述了红茶发酵过程中的化学基础,系统分析了发酵的主要技术因子和发酵过程中新技术的应用,重点论述了发酵程度检测技术,并提出了其应用前景。
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| 关 键 词： | 红茶 发酵 技术 |
| 收稿时间： | 2012-06-21 |
Current research situation in black tea fermentation technology |
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| Current research situation in black tea fermentation technology[J]. Science and Technology of Food Industry, 2012, (23): 388-392. DOI: 10.13386/j.issn1002-0306.2012.23.066 |
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| Authors: | QIAN Yuan-feng YE Yang ZHOU Xiao-fen WANG Bo |
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| Affiliation: | 1,2 (1. Tea Research Institute,Chinese Academy of Agricultural Sciences,Key Laboratory of Tea Processing Engineering of Zhejiang Province,Hangzhou 310008,China; 2. Graduate School of Chinese Academy of Agricultural Sciences,Beijing 100081,China) |
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| Abstract: | Fermentation is the key working procedure of tea quality formation. This paper illustrated the chemical foundation of black tea fermentation process, systematically analyzed the main technical factors and the application of new technology in fermentation process. The detection technology of fermentation degree was discussed and the application prospect was also presented. |
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| Keywords: | black tea fermentation technology |
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