提香工艺对黄檗禅茶理化品质的影响

为提高黄檗禅茶的香气品质，探讨了提香工艺对黄檗禅茶理化品质的影响。单因素试验结果表明，黄檗禅茶提香温度以100～120℃为宜，提香时间以10min为宜。正交试验结果表明，当提香时间为15min、提香温度为120℃、提香叶量为800g时．最有利于黄檗禅茶理化品质的形成。...

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Bibliographic Details
Published in广东农业科学 Vol. 40; no. 10; pp. 104 - 106
Main Author 朱雯 姚燕妮 朱琳琳 虞昕磊 黄友谊 周茂林
Format Journal Article
LanguageChinese
Published 江西黄博士农业科技开发有限公司黄檗禅茶研发中心,江西宜丰336300%教育部园艺植物生物学重点实验室/华中农业大学园艺林学学院,湖北 武汉,430070%江西黄博士农业科技开发有限公司黄檗禅茶研发中心,江西宜丰,336300 2013
教育部园艺植物生物学重点实验室/华中农业大学园艺林学学院,湖北 武汉430070
Subjects
提香工艺
理化品质
黄檗禅茶
提香工艺
理化品质
黄檗禅茶
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ISSN1004-874X

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Summary:为提高黄檗禅茶的香气品质，探讨了提香工艺对黄檗禅茶理化品质的影响。单因素试验结果表明，黄檗禅茶提香温度以100～120℃为宜，提香时间以10min为宜。正交试验结果表明，当提香时间为15min、提香温度为120℃、提香叶量为800g时．最有利于黄檗禅茶理化品质的形成。
Bibliography:44-1267/S
Huangbo Zen tea; aroma-enhancing technology; physical and chemical quality
To improve the aroma quality of Huangbo Zen tea, the effect of aroma-enhancing technology on the physical and chemical quality of Huangbo Zen tea was studied. The result of single factor test showed that the suitable temperature and time of aroma-enhancing were 100-120℃ and 10 rain respectively. The result of orthogonal test showed that the physical and chemical of Huangbo Zen tea was the best when the leaf weight was 800 g, the aroma-enhancing temperature was 120℃ and the aroma-enhancing time was 10 min.
ZHU Wen, YAO Yan-ni, ZHU Lin-lin, YU Xin-lei, HUANG You-yi, ZHOU Mao-lin （1.Key Laboratory of Horticultural Plant Biology, Ministry of Education/College of Horticulture ＆ Forest Science Huazhong Agriculture University, Wuhan 430070, China; 2.Huangbo Zen Tea Research and Development Center of Jiangxi Huangboshi Agricultural Science and Technology Development Co., Yifeng 336300, China）
ISSN:1004-874X