黑茶渥堆研究进展
黑茶属于后发酵茶,是我国特有的一大茶类,生产历史悠久,主要产于湖南、湖北、四川、云南、广西等地.其由鲜叶经过杀青、揉捻、渥堆、干燥等工序加工而成.其中,渥堆是黑茶制造中的特有工序,也是形成黑茶品质的关键性工序,经过这道特殊工序,使叶肉的内含物质发生一系列复杂的化学变化,以形成黑茶特有的色、香、味.综述了近10年来黑茶渥堆中微生物、生化成分、酶活性及渥堆调控技术等方面的研究,同时提出了今后黑茶渥堆研究的重点....
Saved in:
| Published in | 广东农业科学 Vol. 41; no. 14; pp. 95 - 99 |
|---|---|
| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
湖北大学生命科学学院,湖北武汉432000
2014
湖南农业大学国家植物功能成分利用工程技术研究中心,湖南长沙410128%湖北工程学院生命科学技术学院,湖北孝感,432000%湖北工程学院生命科学技术学院,湖北孝感432000 湖北工程学院生命科学技术学院,湖北孝感432000 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1004-874X |
Cover
| Summary: | 黑茶属于后发酵茶,是我国特有的一大茶类,生产历史悠久,主要产于湖南、湖北、四川、云南、广西等地.其由鲜叶经过杀青、揉捻、渥堆、干燥等工序加工而成.其中,渥堆是黑茶制造中的特有工序,也是形成黑茶品质的关键性工序,经过这道特殊工序,使叶肉的内含物质发生一系列复杂的化学变化,以形成黑茶特有的色、香、味.综述了近10年来黑茶渥堆中微生物、生化成分、酶活性及渥堆调控技术等方面的研究,同时提出了今后黑茶渥堆研究的重点. |
|---|---|
| Bibliography: | 44-1267/S pile-fermentation of dark tea; mieroorganism; biochemical components; enzymatic activity; regulation technology Dark tea, a post-fermentation tea, is a kind of peculiar tea with a long history in China and is mainlyprodueed in provinces of Hunan, Hubei, Sichuan, Yunnan and Guangxi. Fresh raw leaves from tea tree processed by fixing, rolling, pile-fermentation, and baking beeome dark tea. Pile-fermentation is a unique process for produetion of dark tea as well as the key proeess for forming the quality of dark tea. A series of complex chemical changes make substances within leaves turn into quality ingredients of clark tea with unique color, aroma and taste during pile-fermentation. In this paper, the research on microorganism, bioehemieal components, enzymatie aetivity and regulation teehnology during pilefermentation were reviewed in the recent ten years, and the research emphasis of pile-fermentation of dark tea in the future was also put forward. YANG Xin-he, LYU Bang-yu, MAO Qing-li, YANG Qing-hua, |
| ISSN: | 1004-874X |