摘要
本文分析连翘茶传统加工工艺,并就原料准备、烘烤加工、陈化以及贮藏等关键环节对连翘茶品质的影响进行探讨,发现创新加工工艺方法、优化生产环节、提高选料和加工工艺的精准度等均有助于提升连翘茶的香气、色泽、口感和营养成分的保留度,从而提升连翘茶的整体质量和市场竞争力。
This article analyzes the traditional processing technology of Forsythia suspensa tea and explores the impact of key processes such as raw material preparation,baking,aging,and storage on the quality of Forsythia suspensa tea.It is found that innovative processing methods,optimized production processes,and improved precision in material selection and processing technology all contribute to the improvement of the aroma,color,taste,and nutrient retention of Forsythia suspensa tea,thereby enhancing the overall quality and market competitiveness of Forsythia suspensa tea.
作者
赵静丽
殷兆晴
彭晓晓
赵迪
ZHAO Jingli;YIN Zhaoqing;PENG Xiaoxiao;ZHAO Di(Henan Forestry Vocational College,Luoyang 471002,China)
出处
《食品安全导刊》
2024年第8期115-117,共3页
China Food Safety Magazine
关键词
连翘茶
加工工艺
品质影响
营养成分
Forsythia suspensa tea
processing technology
quality influence
nutrient composition
