惠明茶半成品延时加工技术研究  

Delayed-processing technology for semi-finished product of Huiming tea

作　　者：毛杨鑫 郑子媛 范冬梅 马军辉 王校常[3] MAO Yangxin;ZHENG Ziyuan;FAN Dongmei;MA Junhui;WANG Xiaochang(Jingning Sheming Tea-workroom,Lishui 322000;Department of Tea Science,Zhejiang University,Hangzhou 310000;Institute of Tea Science,Zhejiang University,Hangzhou 310000;Lishui Bureau of Agriculture and Rural Affairs,Lishui 323000)

机构地区：[1]景宁畲茗工坊茶叶专业合作社 [2]浙江大学茶学系 [3]浙江大学茶叶研究所 [4]丽水市农业农村局

出　　处：《茶叶》2023年第1期25-27,共3页Journal of Tea

摘　　要：通过对惠明茶原料的杀青叶与炒二青叶的不同温度不同时间的冷藏试验,提出了惠明茶半成品延时加工技术。即用二青叶零下5度可长期保存,品质基本不变。对于研学等体验模型,杀青叶零下5度保存可合适。Delayed-processing technology for semi-finished product of Huiming tea was proposed based on comparing effects of cold storage at different temperature on storage of enzyme-denatured leaves and second roasted leaves,in which change in contents of amino acids and tea polyphenols were investigated.It shows that the second roasted leaves stored at-5℃showed the best quality,suggesting the optimum preservation temperature for the enzyme-denatured leaves during research experience was at-5℃.

关 键 词：惠明茶 半成品 杀青叶 延时加工 

分 类 号：TS272.51[农业科学—茶叶生产加工]