杀青工艺对杜仲绿茶感官品质的影响  

Effects of fixing technology on organoleptic qualities of green eucommia tea

作　　者：黄友谊[1] 冀志霞[2] 徐国平 余宝军[1] 罗新飞[1] 李洪发[1] 

机构地区：[1]华中农业大学林学系,武汉430070 [2]农业部食品质检中心 [3]湖北省谷城县五山玉皇剑茶业集团

出　　处：《湖北农业科学》2002年第1期51-53,共3页Hubei Agricultural Sciences

摘　　要：以不同的杀青方式,探讨了杀青工艺对杜仲绿茶感官品质的影响,结果表明:杜仲绿茶以鲜叶直接采用复干机杀青的感官品质最佳;杀青条件以125℃、3min的处理形成的杜仲绿茶感官品质最好。Effects of the fixing technology on the organoleptic qualities of green eucommia tea (GET) were studied much e-nough.and the results showed:1) The organoleptic qualities of GET fixed by redrying machinery directly were much better;2) The organoleptic qualities of GET fixed by the condition of 125℃ ,3mm were best.

关 键 词：杜仲绿茶 杀青工艺 感官品质 复干机杀青 

分 类 号：TS272.51[农业科学—茶叶生产加工] TS272.4[轻工技术与工程—农产品加工及贮藏工程]