青茶工艺制作山苦茶的研究  

Production Green Tea Technology of Mallotus Furetianus

作　　者：闫佳[1] 李跃萍[1] 闫庆峰[1] 韦祎[1] 

机构地区：[1]海南医学院营养与食品卫生学教研室,海南海口571101

出　　处：《农产品加工（下）》2012年第8期71-72,共2页Farm Products Processing

基　　金：海南省自然科学基金(310046)

摘　　要：采用青茶工艺制作山苦茶,之后经真空包装辐照杀菌,与当地百姓采摘后直接晒干的山苦茶相比较,水浸出物、茶多酚、蛋白质、可溶性糖含量均增加,咖啡碱含量降低;卫生指标经检验符合国标。产品汤色橙红明亮,滋味醇厚回甘,清香怡人。The green tea technology production process of mallotus furetianus combined with vacuum packaging, followed by irradiation sterilization, compared to local people picked directly dried mallotus furetianus, water extract, tea polyphenols, protein, soluble sugar content are increased, and the content of caffeine is reduced; testing by hygiene indicators conform with national standard. The product soup is orange red and bright, tasting sweet and pleasant fragrance.

关 键 词：青茶工艺 制作 山苦茶 

分 类 号：R285[医药卫生—中药学]