摘要
通过冷冻贮藏杀青叶的方法，研究冷藏时间、冷藏温度对乌龙茶品质的影响。结果表明，在考虑生产成本的前提下，将压紧的杀青叶在-5℃条件下贮藏10～15d，成茶品质高于对照。因此，采用冷冻贮藏杀青叶的方法可适当延缓乌龙茶生产高峰期。
Influence of storage time and temperature on the oolong tea quality was studied in this research by the methods of freezing storage of de-enzymed leaves. The result showed that, under the condition of considering the production cost, the de-enzymed leaves were compressed tightly and stored at -5℃ for 10-15 days, the oolong tea quality was higher than that of CK. Therefore, it could properly delay the concentrated producing period by freezing storage of de-enzymed leaves.
出处
《广东农业科学》
CAS
CSCD
北大核心
2013年第10期91-94,共4页
Guangdong Agricultural Sciences
基金
Natural Science Fund of Zhangzhou Technology Bureau,Fujian Province(ZJ2012-J17)
关键词
杀青叶
冷冻贮藏
乌龙茶
品质
de-enzymed leaves
freezing storage
oolong tea
quality
作者简介
LUO Xue-ping（1981-）, male, master, lecturer, E-mail：luo- xp@foxmail.com
