| 杀青对绿茶色泽品质的影响 |
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| 引用本文： | 钟映富,姚勇芳,李中林,周正科,袁林颖,胡翔,高飞虎.杀青对绿茶色泽品质的影响[J].广东轻工职业技术学院学报,2003,2(3):22-24. |
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| 作者姓名： | 钟映富 姚勇芳 李中林 周正科 袁林颖 胡翔 高飞虎 |
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| 作者单位： | [1]重庆市茶叶研究所,重庆402160 [2]广东轻工职业技术学院食品与生物工程系,广东广州510312 |
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| 基金项目： | 重庆市科委应用基础研究项目 |
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| 摘 要： | 对杀青工艺进行单因素试验分析，从叶绿素含量及比值结合其在制品和成品茶的感观审评等方面出发，分析了杀青工艺对绿茶色泽的影响。结果表明：蒸汽杀青是提高绿茶色泽的理想方式，将鲜叶进行适当摊放，可改善绿茶色泽，滚筒杀青机适当低温长杀有利于干茶色泽。
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| 关 键 词： | 杀青 绿茶 色泽 |
| 文章编号： | 1672-1950（2003）03-0022-03 |
The Effect of De-enzyming Craft on Color and Luster of Green Tea |
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| Zhong Yinfu, Yao Yonffang, Li Zhonglin, Zhou Zhenke, Yuan Linying, Hu xiang,Gao Feihu.The Effect of De-enzyming Craft on Color and Luster of Green Tea[J].Journal of Guangdong Industry Technical College,2003,2(3):22-24. |
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| Authors: | Zhong Yinfu Yao Yonffang Li Zhonglin Zhou Zhenke Yuan Linying Hu xiang Gao Feihu |
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| Institution: | 1, The Tea Research Institute of Chongqing City, Chongqing 402160, China; 2, Department of Food and Biology Engineering, Guangdong Industry Technical College, Guangzhou 510300, China |
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| Abstract: | The method of de-enzyming of green tea was researched. The effects of the weight, ratio of chlorphyll and sense jadgment quantity of the tea on colour and luster were analyzed. The result present that de-enzyming by steam,Suitable heavy lose water for fresh tea and the appropriafe low temperatare with long time in roller de-enzyming are good for color and luster of the green tea. |
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| Keywords: | green tea de-enzyming color and luster |
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