食品工业科技2013，Vol.34Issue(11)：267-270,276,5.
不同渥堆工艺对普洱茶品质的影响
Effect of different process conditions of pile-fermentation on the quality of pu-erh tea
冯超浩 1刘通讯1
作者信息
- 1. 华南理工大学轻工与食品学院,广东广州510640
- 折叠
摘要
Abstract
Effect of different process conditions on quality of pu-erh tea during pile-fermentation was studied by orthogonal test in laboratory-scale.Three conditions which included initial water content,initial pH and pile-turning interval were set up.The results showed that appropriate initial water content and pile-turning interval could be favorable in the quality of pu-erh tea and the transformation of a series of chemical constituents such as polyphenols,while the initial pH values had little effect on them.Combined with the sensory evaluation,the optimal pile-fermentation conditions were the 45％ initial water content,none-adjustment initial water pH and pile-turning interval of 6 days.关键词
普洱茶/渥堆工艺/品质Key words
Pu-erh tea/ pile-fermentation / quality分类
轻工纺织引用本文复制引用
冯超浩,刘通讯..不同渥堆工艺对普洱茶品质的影响[J].食品工业科技,2013,34(11):267-270,276,5.
