作　　者： ; ; ; ;

机构地区： 青岛农业大学园林园艺学院

出　　处： 《食品研究与开发》 2011年第7期79-81,共3页

摘　　要： 以崂山茶区黄山群体种夏暑季节茶鲜叶为原料,参照传统工夫红茶初制工艺,重点研究了发酵工艺对红茶品质的影响,结合感官审评与品质化学分析得知:鲜叶萎凋18 h时含水量为67.4%,进行揉捻工艺,发酵4 h,烘干制得的夏暑红茶,茶多酚含量为16.7%,茶红素/茶黄素比值为13.1,汤色红亮,滋味浓,甜香,具备较好的红茶品质。 With summer fresh tea leaves of Laoshan tea region,traditional processing technology of Gongfu black tea was refered,influence on the quality of black tea by fermentation was studied deeply.Combining sensory evaluation with chemical components,we got the conclusion： with fresh tea leaves withering for 18 hours with the water content 67.4 %,twisting,fermenting for 4 hours,drying,summer black tea was then gained with better quality that the content of tea polyphenol was 16.7 %,TRs/TFs was 13.1,the color of tea soup was red and bright,the taste was thick and the aroma was sweety

关 键 词： 夏暑季节 红茶 适制性

领　　域： [农业科学] [轻工技术与工程] [轻工技术与工程]