桑叶白茶加工工艺初探及品质评价  

Preliminary Study on the Processing Technology and Quality Evaluation of Mulberry White Tea

作　　者：李清声 任苧 卢秦华 李达 金雅 李有贵[1] 霍进喜 柳丽萍 LI Qingsheng;REN Ning;LU Qinhua;LI Da;JIN Ya;LI Yougui;HUO Jinxi;LIU Liping(Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China;Huzhou Agricultural Science and Technology Development Center,Huzhou 313000 Zhejiang,China)

机构地区：[1]浙江省农业科学院,浙江杭州310021 [2]湖州市农业科技发展中心,浙江湖州313000

出　　处：《蚕桑通报》2023年第2期23-27,共5页Bulletin of Sericulture

摘　　要：开发桑叶茶是桑树叶片多元化利用的重点方向,既符合市场对新型代用茶饮品的需求,也能够拓展桑叶的应用场景。本研究通过优化桑叶白茶的加工工艺,借助感官审评和生化成分分析的方法,初步探明桑叶白茶的最适加工工艺。明确为桑叶采摘后,通过室内萎凋24 h、日光萎凋10 h、干燥温度80℃的加工流程所制的桑叶白茶品质最佳。Mulberry lesf tea is the key direction of diversified utilization of mulberry leaves,which not only meets the market demand for new substitute tea drinks,but also expands the application of mulberry leaves.In this study,by optimizing the processing technology of mulberry white tea,the optimal processing technology of mulberry leaf white tea was preliminary identified by means of sensory evaluation and biochemical component analysis.Based on this study,the best processing procedure is indoor withering for 24 hours,sunlight withering for 10 hours and drying temperature of 80℃after mulberry leaf picking.

关 键 词：桑树 桑叶白茶 感官审评 加工工艺 

分 类 号：S888[农业科学—特种经济动物饲养]