安徽农业大学学报2012，Vol.39Issue(2)：221-224,4.
焙火温度对条形乌龙茶品质的影响
Effects of baking temperature on quality of oolong tea
摘要
Abstract
In order to investigate the optimum baking temperature for strip shaped oolong tea processing, fi nal firing tea was used to bake at 140°C, 130°C and 120℃, respectively. The result showed that the contents of the major biochemical components of oolong tea, such as tea-polyphenols and amino acid decreased with the in crease of baking temperature, but the contents of caffeine and soluble sugar revealed no significant reduction. The FI (fragrance index) under medium temperature treatment (130℃) was higher than that under low and high tem perature treatment of 6.09% and 43.48%, respectively. The results of sensory evaluation also showed that the aroma of strip shaped oolong tea baked at 130℃ was stronger and could last longer. The quality of oolong tea baked with medium-temperature is the best.关键词
乌龙茶/焙火/成分/品质Key words
oolong tea/ baking/ composition/ quality分类
轻工纺织引用本文复制引用
江山,宁井铭,方世辉,夏涛,卢雯静,韦欢..焙火温度对条形乌龙茶品质的影响[J].安徽农业大学学报,2012,39(2):221-224,4.基金项目
安徽省重点科研计划项目(07020303037)和农业部现代农业产业体系(农科教发[2008]10)共同资助. （07020303037）
