摘要
探讨了作为我国少数民族特需品的黑茶的加工工艺及其保健功能的研究进展,并对黑茶渥堆过程中利用特有微生物的发酵作用、独特品质与色泽的形成等方面进行了综述,为民族独特的茶文化和文明的传承、数字化保护和科学发展提供数据和资料。
The paper reviewed the research advances in the processing technology and healthcare functions of dark tea,which is a special Chinese product,and then discussed its special microbial fermentation as well as the formation of its special quality and color during its pile-fermentation process,with the aim to provide references for the inheritance,digital protection and scientific development of our unique ethnic tea culture and civilization.
出处
《安徽农业科学》
CAS
2012年第27期13595-13597,13600,共4页
Journal of Anhui Agricultural Sciences
基金
国家科技支撑计划项目(2009BAH41B05)
关键词
黑茶
加工工艺
保健功能
Dark tea
Processing technology
Healthcare functions
