摘要
干燥作为茶叶加工中的一道重要工序,不仅降低茶叶水分,便于贮藏;合理的干燥技术还可提高茶叶品质。目前,茶叶干燥方式主要有热风干燥、微波干燥、真空冷冻干燥及远红外干燥。不同干燥技术对茶叶风味成分有明显影响,成茶品质各有千秋。本文在述评不同干燥技术对不同茶类产品品质影响的基础上,提出通过开展干燥技术对茶叶美拉德反应产物的影响研究,将有助于开发出品质优异的茶叶产品。
As an important process of tea manufacturing, reasonable drying techniques not only can reduce the content of water in tea to the level suitable for storage, but also can efficiently improve the quality of tea. So far hot air drying, microwave drying, vacuum freeze-drying and far-infrared drying were the main measures used in tea drying process, which would obviously altered tea flavor components and sensory quality of made tea. After a critical review of studies related to effects of different drying technologies on quality of teas, we suggested that further researches should be focused on Maillard reaction products formed by different tea drying methods, which would help developing tea products with good qualities.
出处
《茶叶科学技术》
2014年第3期1-5,共5页
Tea Science and Technology
基金
福建省农业科学院科技创新团队项目(CXTD-1-1302)
福建省自然科学基金(2012J01099)
福建省农业科学院科技重大专项--福建省茶业发展战略研究
关键词
干燥技术
茶叶
品质
进展
drying technique
tea
quality
review
