烘焙技术在乌龙茶精制中的应用及前景研究  

Application and Prospect of Baking Technology in Oolong Tea Refining

作　　者：詹全安 ZHAN Quan'an(Fujian Anxi Wuhe Tea Co.,Ltd.,Anxi 362400,China)

机构地区：[1]福建省安溪无及茶业有限公司,福建安溪362400

出　　处：《食品安全导刊》2022年第24期159-161,共3页China Food Safety Magazine

摘　　要：烘焙是乌龙茶精制加工过程中必不可少的一道工序,而且烘焙在茶胚水分蒸发、品质固定、外形紧结等方面均具有重要的促进作用,同时还有利于茶叶香气成分的发展和生化成分的转化,对提升乌龙茶品质有着非常重要的意义。本文对烘焙技术在乌龙茶精制中的重要作用展开探讨,并重点分析了木炭烘焙技术在乌龙茶精制中的科学应用,对烘焙在乌龙茶精制中的发展前景进行展望,为我国乌龙茶产业的可持续化发展提供借鉴。Baking is an essential process in the refining of Oolong tea,and it plays an important role in promoting water evaporation,quality fixation,shape tightening and other aspects of tea embryo.At the same time,roasting is conducive to the development of tea aroma components and the transformation of biochemical components,which is of great significance to improve the quality of Oolong tea.The paper discussed the important role of baking in Oolong tea refining,and analyzed the scientific application of charcoal baking technology in Oolong tea refining,and finally prospected the development prospect of baking in Oolong tea refining,so as to provide reference for sustainable development of Oolong tea industry in China.

关 键 词：烘焙技术 乌龙茶 作用 成茶品质 

分 类 号：TS272.59[农业科学—茶叶生产加工]