不同干燥方法对江西绿茶品质的影响  

The Effect of Different Drying Methods on the Quality of Jiangxi Green Tea

作　　者：张森旺[1] 徐建国[1] 顾震[1] 徐刚[1] ZHANG Senwang;XU Jianguo;GU Zhen;XU Gang(Institute of Applied Chemistry,Jiangxi Academy of Sciences,Nanchang 330096,China)

机构地区：[1]江西省科学院应用化学研究所,江西南昌330096

出　　处：《食品安全导刊》2023年第30期125-127,共3页China Food Safety Magazine

基　　金：江西省重点研发计划“江西绿茶加工新技术研究”(20202BBFL63034)。

摘　　要：采用热风干燥、热泵干燥、热泵-热风联合干燥3种不同的干燥方法对杀青后的绿茶进行干燥,通过测定绿茶维生素C含量及感官审评研究干燥方法对绿茶品质的影响。结果表明,热泵-热风联合干燥制作的绿茶在感官上接近传统热风干燥制作的绿茶,在贮藏性能上热泵-热风联合干燥制作的绿茶与纯热泵干燥制作的绿茶相近。Three different drying methods,namely,hot air drying,heat pump drying and heat pump-heat air combined drying,were used to dry the green tea,and the effects of drying methods on the quality of green tea were studied through the determination of vitamin C content of green tea and sensory evaluation.The results showed that the green tea made by heat pump-heat air combined drying was close to the green tea made by traditional heat air drying in sensory,and the green tea made by heat pump-heat air combined drying was close to the green tea made by pure heat pump drying in storage performance.

关 键 词：绿茶 干燥方法 品质 

分 类 号：TS272.51[农业科学—茶叶生产加工]