【摘要】 以枸杞鲜叶为原料,探讨不同的杀青方式和不同的杀青工艺对枸杞叶绿茶感官品质的影响。结果表明:鲜叶直接以蒸气杀青有利于保留枸杞叶茶类黄酮、多酚和游离氨基酸等活性成分;杀青条件以杀青叶量500g、杀青时间2.5min处理形成的枸杞叶茶感官品质最好。更多还原

【Abstract】 Leaves of medlar (L. barbarum L) were used. Effects of fixing technology on qualities of medlar leavesa tea were studied. The result were as follows: The qualities of medlar leaves tea ficed by steam fixing machinery directly were much better than other means of fixing technology. The organoleptic qualtities of medlar tea fixed by the condition of 500 grammes, 2.5 min were best.更多还原