摘要
在绿针茶加工过程中茶多酚和叶绿素呈下降趋势；氨基酸和可溶性糖呈上升趋势，但在加工后期有所下降。做形温度对绿针茶品质影响较大，结合生化成分的变化和品质要求，做形温度以７０℃为最优。
The study showed that the contents of polyphenols and chlorophylls of Luzhen famous tea decreased, and those of amino acids and soluble sugars increased before drying, then decreased at the later stage during the processing of Luzhen famous tea. The quality of Luzhen famous tea was greatly affected by temperature of shaping. According to the variations of chemical compounds and the requirements of quality, it was suggested that the best temperature of shaping was 70℃, and the next was 80→60℃ or 60℃.
出处
《湖北农业科学》
1996年第4期40-43,共4页
Hubei Agricultural Sciences
基金
湖北省"八.五"攻关项目
关键词
绿针茶
温度
品质成分
茶叶加工
Luzhen famous tea, temperature of shaping, quality compouds
