农学学报Issue(3)：81-84,4.
‘阜薄9号’茶饮品研制
The Development of‘Fob 9’Tea Drinks
摘要
Abstract
In order to establish a perfect research system of mint tea, high quality fresh stems were used as materials to test production capability under different conditions. The results showed that the best quality of mint tea could be obtained when drying temperature was 40℃and the drying time was 40 hours. It could also save time and cost. With the increase of temperature, the change of the quality showed a parabola trend. The annual yield and dry weight of fresh stems were 76664.7 kg/hm2 and 13117.8 kg/hm2, respectively. The general fresh production of each harvest was 6000.0-6750.0 kg/hm2 and the dry matter rate was 18.0%-21.0%. The fresh production increased to 15000.0 kg/hm2 while the dry matter rate decreased to 15.0%-17.0%significantly in June and July. The end product could be kept for more than 9 months in close and dark condition.关键词
‘阜薄9号’/薄荷茶/烘培/晾晒Key words
‘Fob 9’/Mint tea/Baking/Drying分类
轻工纺织引用本文复制引用
李文峰..‘阜薄9号’茶饮品研制[J].农学学报,2015,(3):81-84,4.基金项目
安徽省农业委员会“农作物脱毒快繁技术应用与示范”（皖农财[2013]103号文件）；安徽省外专局“草莓高效栽培关键技术研究与应用”(G2014400048)。 （G2014400048）
