颗粒风味茶的风味协调性试验  

The Compatibility of Granulated Flavour Tea

作　　者：袁林颖[1] 周正科[1] 高飞虎[1] 李中林[1] 钟映富[1] 

机构地区：[1]重庆市茶叶研究所,永川402160

出　　处：《西南园艺》2005年第3期9-11,共3页Southwest Horticulture

基　　金：重庆市科委攻关项目"风味茶加工关键技术研究"(03-7836)部分内容。

摘　　要：采用颗粒茶加工工艺加工风味茶,对风味物质与茶叶的协调性进行了试验。结果表明,功能型风味中,鲜薄荷需经蒸汽杀青处理并加入2%的甜蜜素调味与茶叶风味较协调;果香型风味中,橘皮以烘干磨成粉后加入与茶叶风味协调性较好;花香型风味中,总的协调性都不太理想。Flavor tea was manufactured by technology of granulated tea. Compatibility on tea and flavor matter was analyzed. As far as function flavor is concerned, the fresh mint was compatible with tea flavor after steamed and added with 2% sodium cyclamate. And the grounded citrus rind powder was compatible with tea flavor. In the term of flower flavor,the general compatibility was not so good.

关 键 词：协调性 试验 工艺加工 风味物质 蒸汽杀青 颗粒茶 茶叶 功能型 甜蜜素 果香型 烘干磨 花香型 调味 

分 类 号：TS272.51[农业科学—茶叶生产加工] F275[轻工技术与工程—农产品加工及贮藏工程]