摘要
研究了发酵作用对茶汤冷后浑的影响,冷后浑形成量随发酵时间呈抛物线形变化并且取决于发酵基质,鲜叶和干绿茶发酵3h时,冷后浑出现最大值,茶汤透光度的变化与冷后浑形成量相反.发酵过程中冷后浑粒子粒度呈下降趋势,某些非儿茶素类物质在红茶冷后浑形成中起重要作用,而且其溶出量随提取温度升高而增加,在低温中冲泡时溶出量少.
Effects of fermentation on tea cream particle formation were studied. Tea cream formed varied parabolically with fermentation time and depended on fermentation substrates. Maximum tea cream occurred at third hour of fermentation in case of both fresh leaf and dry green tea. The optical transmittance of infusions varied contrarily with the amount of tea cream formed. Cream particle size tended to shrink during tea fermentation. Some important non-catechin substances which were involved in cream formation were extracted increasingly into tea infusions with rising of extracting temperature.
出处
《浙江大学学报（农业与生命科学版）》
CAS
CSCD
1992年第S1期131-137,共7页
Journal of Zhejiang University:Agriculture and Life Sciences
关键词
发酵
冷后浑
粒度
汤色
透光度
fermentantion
tea cream
particle size
infusion colour
transmittance
