瞬时变压技术在平阳黄汤生产加工中的应用  

Application of Transient Pressure-changing Technology in Production and Processing of Pingyang Yellow Tea

作　　者：许金伟[1] 虞培力 张星海[1] 周晓红[1] XU Jin-wei;YU Pei-li;ZHANG Xing-hai;ZHOU Xiao-hong(Zhejiang Institute of Economics and Trade,Hangzhou Zhejiang 310018)

机构地区：[1]浙江经贸职业技术学院,浙江杭州310018

出　　处：《现代农业科技》2018年第13期260-262,共3页Modern Agricultural Science and Technology

基　　金：平阳县科技计划项目"瞬时变压技术对平阳黄汤品质影响及黄茶系列功能视频开发"

摘　　要：以平阳特早茶鲜叶为原料,将瞬时变压技术运用到平阳黄汤加工过程中。结果表明,以瞬时变压处理的茶叶加工而成的平阳黄汤在冲泡过程中浸出物含量比对照样高,其溶出速率相对较快。通过本试验的研究,得出相应的工艺,为合理利用夏秋茶资源提供参考。Taking fresh leaves of Pingyang early tea as raw materials,the transient pressure-changing technology was applied to the process of Pingyang yellow tea.The results showed that the extract content of Pingyang yellow tea processed by transient pressure-changing technology was higher than the control sample in the brewing process,and its dissolution rate was relatively fast.Through this experiment,the corresponding process was obtained to provide references for the utilization of summer and autumn tea resources.

关 键 词：瞬时变压 平阳黄汤 加工技术 

分 类 号：TS262[轻工技术与工程—发酵工程]