摘要
本文采用微波加热对可用于"永川秀芽"生产原料的小叶种(川茶)、中叶种(福鼎)、大叶种(蜀永2号)分别进行杀青处理。通过分析杀青叶品质、感官品质、生化成份等,认为:微波加热运用到"永川秀芽"杀青工序中,杀青叶水分散失较均匀、叶质更柔软,有利于揉捻造型和减少碎茶率;不同品种原料最适微波杀青参数不同,微波杀青对原料的一致性要求更高;微波加热技术运用于绿茶杀青中可提高茶叶鲜味品质和滋味协调性。
This paper deal three materials of ＂Yong chuan Xiu ya＂ with microwave heating. By analyzing de -enzyme leaf quality, sensory quality and biochemistry component, it is considered that de - enzyme leaf water dissipate more well - distributed, and the de - enzyme leaf is more soft, and it is beneficial to sculpt and reduce broken through microwave heating. It is also considered that different variety adapt to different microwave fixation parameter, so microwave require consistent material. At last, it can improve tea quality and flavor through adding micro- wave heating into green tea fixation.
出处
《广东轻工职业技术学院学报》
2009年第1期13-16,共4页
Journal of Guangdong Industry Polytechnic
基金
永川区科委攻关项目(YCSTC
2008AC1003)
关键词
微波
杀青
永川秀芽
影响
microwave
de- enzyming
yong chuan xiu ya
effect
