GABA晒青茶加工技术研究  

Research on GABA Brew Processing Technology

作　　者：杨四润[1] 李亚莉[1] 杨明容[1] 吴绍帅[1] 袁文侠[1] 方乔慧[1] 张冬莲[1] 周红杰[1] 

机构地区：[1]云南农业大学普洱茶学院,昆明650201

出　　处：《中国食物与营养》2012年第7期32-36,共5页Food and Nutrition in China

摘　　要：采用云南大叶种鲜叶为原料,通过真空充N2厌氧处理加工成晒青毛茶。经研究发现,经厌氧处理6h或6h以上的云抗10号鲜叶加工成的晒青茶均符合GABA食品标准(150mg/100g)[1],其最高含量可达265mg/100g,平均204mg/100g,为云南大叶种加工GABA晒青茶提供基础。Through the vacuum filling N2 anaerobic treatment, a kind of Yunnan fresh leaf was processed into sun-dried green tea. The study found that by anaerobic treatment 6 h or 6 h above, the GABA brew processed by Yunkang 10 fresh leaves were in line with GABA food standards （150 mg / 100 g）, and the maximum content could achieve up to 265 mg/ 100 g, an average of 204 mg / 100 g, which could provid the basis for GABA brew process.

关 键 词：GABA晒青茶 加工技术 

分 类 号：TS272.4[农业科学—茶叶生产加工]