现代农业科技Issue(22)：257-259,263,4.
复合小粒藤沱茶感官品质研究
Research of Sense Quality of Compound Tea of Ampelopsis grossedentatu(Hand.-Mazz.)W.T. Wang and Tuo Tea
陈星 1赵雯俊1
作者信息
- 1. 江西省婺源茶叶学校，江西婺源 333200
- 折叠
摘要
Abstract
A mpelopsis grossedentata(Hand.-Mazz.)W. T. Wang(a kind of wild liane belongs to grape family,popularly called Teng Tea),Yunwu Green Tea and Gynostemma were adopted as the raw materials in this experiment,compound Teng and Tuo Tea were formed through experiment of different compound mixes,molding of blank after steaming and pressing,and colding drying treatment in drying house. We evaluated the shape and quality of compound tea comprehensively by sense,aiming to research how the best taste of it forms;in addition,we also analyzed the quality and sense,nutrition function we have developed and the market future of the compound Ampelopsis grossedentata(Hand.-Mazz)W. T. Wang and Tuo Tea.关键词
藤茶/沱茶/复合茶/感官品质Key words
Ampelopsis grossedentata(Hand.-Mazz.)W. T. Wang/Tuo Tea/compound tea/sense quality分类
轻工纺织引用本文复制引用
陈星,赵雯俊..复合小粒藤沱茶感官品质研究[J].现代农业科技,2013,(22):257-259,263,4.
