Position: Home > Articles > Effect of Baking on Aroma and Chemical Quality of Sichuan Oolong Tea
FOOD SCIENCE
2016,37
(17)
104-108
不同焙火处理对四川乌龙茶香味与化学品质的影响
作 者：
罗学平;李丽霞;赵先明;敬廷桃
单 位：
宜宾职业技术学院生物与化工工程系;宜宾学院川茶学院;重庆市农业科学院农业科技信息中心
关键词：
四川乌龙茶;焙火;品质
摘 要：
以四川早白尖茶树的开面二、三叶新梢为原料制作成颗粒形乌龙茶,并以电焙笼为焙火设备,设置不同的焙火温度(70、90、110℃)和焙火时间(2.5、3.5、4.5 h)处理,探讨焙火对其品质的影响。结果表明,90~110℃的焙火温度可促进四川乌龙茶香气和滋味的发展,并在90℃焙火3.5~4.5 h或110℃焙火3.5 h可获得最佳品质。在焙火过程中,生化成分发生较大变化。
译 名：
Effect of Baking on Aroma and Chemical Quality of Sichuan Oolong Tea
作 者：
LUO Xueping;LI Lixia;ZHAO Xianming;JING Tingtao;Department of Biological and Chemical Engineering, Yibin Vocational and Technical College;Sichuan Tea College, Yibin University;Agricultural Science and Technology Information Center,Chongqing Academy of Agricultural Sciences;
关键词：
Sichuan oolong tea;;baking;;quality
摘 要：
Pelleted oolong tea was made from fresh shoots with two or three leaves of the ‘Zaobaijian' tea cultivar(GSCT 28) by electric baking. To explore the effect of electric baking on the quality of oolong tea, different baking temperatures(70, 90 and 110 ℃) and durations(2.5, 3.5 and 4.5 h) were set. The results showed that baking temperature from 90 to 110 ℃ could promote the development of aroma and taste in Sichuan oolong tea, and the best quality could be obtained under the baking condition of 90 ℃ for 3.5–4.5 h or 110 ℃ for 3.5 h. Some biochemical components changed greatly during baking.
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