| 贵州卷曲形绿茶冲泡方法优化 |
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| 引用本文： | 李 俊,余海游,周雪丽,王 志,王艺蓉,胡 胜,杨 亚,薛 朋,吴玉娥,祝 愿,蔡 滔,雷睿勇.贵州卷曲形绿茶冲泡方法优化[J].食品安全质量检测技术,2019,10(18):6266-6272. |
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| 作者姓名： | 李 俊 余海游 周雪丽 王 志 王艺蓉 胡 胜 杨 亚 薛 朋 吴玉娥 祝 愿 蔡 滔 雷睿勇 |
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| 作者单位： | 贵州省农产品质量安全监督检验测试中心, 农业部农产品风险评估实验室,贵州省农产品质量安全监督检验测试中心, 农业部农产品风险评估实验室,贵州省农产品质量安全监督检验测试中心, 农业部农产品风险评估实验室,贵州省农产品质量安全监督检验测试中心, 农业部农产品风险评估实验室,贵州省农产品质量安全监督检验测试中心, 农业部农产品风险评估实验室,贵州省农产品质量安全监督检验测试中心, 农业部农产品风险评估实验室,贵州省农产品质量安全监督检验测试中心, 农业部农产品风险评估实验室,贵州省农产品质量安全监督检验测试中心, 农业部农产品风险评估实验室,贵州省农产品质量安全监督检验测试中心, 农业部农产品风险评估实验室,贵州省农产品质量安全监督检验测试中心, 农业部农产品风险评估实验室,贵州省农产品质量安全监督检验测试中心, 农业部农产品风险评估实验室,贵州省农产品质量安全监督检验测试中心, 农业部农产品风险评估实验室 |
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| 基金项目： | 黔科合重大专项字[2013]6024号, 国家农产品质量安全风险评估项目(GJFP2018005)、贵州省农产品质量安全风险评估项目(GZFP2019001) |
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| 摘 要： | 目的 优化贵州卷曲形绿茶的冲泡方法。方法 采用正交试验探究冲泡水温、时间、投茶量3个因素对贵州卷曲形绿茶茶汤内主要滋味成分的影响, 探究不同冲泡方法下茶汤中水浸出物、茶多酚、氨基酸、咖啡碱等内含物质浸出的规律和特点。结果 采用97 ℃冲泡水温、6 g投茶量、30 s冲泡时间的冲泡方式冲泡贵州绿茶, 能增加茶汤内含物质含量, 同时茶汤酚氨比基本保持不变。结论 本冲泡方法能突显贵州卷曲形绿茶的鲜、爽、浓、醇的特点。
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| 关 键 词： | 贵州绿茶 冲泡方法 滋味成分 |
| 收稿时间： | 2019/8/7 0:00:00 |
| 修稿时间： | 2019/9/25 0:00:00 |
Optimization of brewing method of Guizhou curving green tea |
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| LI Jun,YU Hai-You,ZHOU Xue-Li,WANG Zhi,WANG Yi-Rong,HU Sheng,YANG Y,XUE Peng,WU Yu-E,ZHU Yuan,CAI Tao and LEI Rei-Yong.Optimization of brewing method of Guizhou curving green tea[J].Food Safety and Quality Detection Technology,2019,10(18):6266-6272. |
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| Authors: | LI Jun YU Hai-You ZHOU Xue-Li WANG Zhi WANG Yi-Rong HU Sheng YANG Y XUE Peng WU Yu-E ZHU Yuan CAI Tao and LEI Rei-Yong |
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| Affiliation: | Guizhou Provincial Supervision and Testing Center for Agricultural Product Quality, Ministry of Agriculture,Guizhou Provincial Supervision and Testing Center for Agricultural Product Quality, Ministry of Agriculture,Guizhou Provincial Supervision and Testing Center for Agricultural Product Quality, Ministry of Agriculture,Guizhou Provincial Supervision and Testing Center for Agricultural Product Quality, Ministry of Agriculture,Guizhou Provincial Supervision and Testing Center for Agricultural Product Quality, Ministry of Agriculture,Guizhou Provincial Supervision and Testing Center for Agricultural Product Quality, Ministry of Agriculture,Guizhou Provincial Supervision and Testing Center for Agricultural Product Quality, Ministry of Agriculture,Guizhou Provincial Supervision and Testing Center for Agricultural Product Quality, Ministry of Agriculture,Guizhou Provincial Supervision and Testing Center for Agricultural Product Quality, Ministry of Agriculture,Guizhou Provincial Supervision and Testing Center for Agricultural Product Quality, Ministry of Agriculture,Guizhou Provincial Supervision and Testing Center for Agricultural Product Quality, Ministry of Agriculture and Guizhou Provincial Supervision and Testing Center for Agricultural Product Quality, Ministry of Agriculture |
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| Abstract: | |
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| Keywords: | Guizhou green tea brewing method taste ingredients |
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