| 金尖茶渥堆色变生化机理的研究 |
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| 引用本文： | 施嘉璠,谢序宾,江楚平,唐茜,何春雷.金尖茶渥堆色变生化机理的研究[J].四川农业大学学报,1988(4). |
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| 作者姓名： | 施嘉璠 谢序宾 江楚平 唐茜 何春雷 |
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| 作者单位： | 四川农业大学，四川农业大学，四川农业大学，四川农业大学，四川农业大学 |
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| 摘 要： | 本文讨论了金尖茶渥堆色变的主导因素。发现物理、化学的“湿热”作用是主要因素,而酶促氧化和霉菌只起辅助作用。本文还讨论了金尖茶渥堆工序的影响因素,确认以叶温、叶含水量、氧气为渥堆形成金尖茶品质特征的主要因素。从而构成最佳品质的正交试验权数选择为“2·1·2·2”。
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| 关 键 词： | 茶叶(49F) 生物化学(45EA) 发酵(91F) |
STUDY ON THE BIOCHEMISTRY OF THE "PILE" OF JINJIAN TEA |
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| Shi Jiafan et al.STUDY ON THE BIOCHEMISTRY OF THE "PILE" OF JINJIAN TEA[J].Journal of Sichuan Agricultural University,1988(4). |
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| Authors: | Shi Jiafan |
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| Abstract: | Problems caused by major factor in fermentation of Jinjian Tea are discussed。The physical "Watering hotting" was found to improve quality of the fermatation。Methods of fermentation and major factors are compared. Results are given for three factors—temperature of leaves, moisture content of leaves and oxygen. The best choice of the processing proportion for Jinjian Tea is "2.1.2.2"。 |
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| Keywords: | TEA LEAVES BIOCHEMISTRY FERMENTATION MOISTURE CONTENT LEVEL MAJOR FACTOR |
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