摘要
研究了匀浆悬浮发酵法制作枸杞叶红茶的制作工艺,结果表明:在发酵温度35℃的条件下,发酵90 min,悬浮液质量浓度设为27 mg/mL时,发酵叶黄红色到红色,红茶品质较好,发酵茶中茶黄素和茶红素含量均较高,通过品评打分,其综合品质高于制作条件。
Homogenized suspension oI the woltberry leaves tea produced lay fermentation ot me production process, the results showed that： in the fermentation temperature 35 ℃ under the conditions of fermentation 90 min, the suspension density is se1 to 27 mg/mL, the fermented leaves of red and yellow to red, black tea quality than well, fermented tea theaflavins and thearubigins levels were high, scoring through the tasting, higher quality of its integrated production conditions.
出处
《食品工业》
CAS
北大核心
2013年第4期121-122,共2页
The Food Industry
关键词
红茶
发酵
茶黄素
茶红素
black tea
ferment
theaflavins
thearubigins
