【摘要】 对连续化清洁生产线2012年生产的11批次随机抽样的红条茶样品进行感官审评和品质成分测定,旨在指导改进生产线的加工工艺参数,并促进红条茶品质提高。感官结果表明,与传统工艺加工的红条茶比较,11批次生产线加工的红条茶在干茶外形及茶汤亮度方面明显好于传统工艺,并且相同茶季不同批次间的产品品质差异较小,产品稳定性提高。品质成分结果表明,各茶季不同批次产品间的主要理化成分中大部分成分差异不显著,虽有部分成分差异显著,但批次越接近的差异越小,进一步说明各批次间产品稳定性高。更多还原

【Abstract】 The sensory evaluation and quality components determination of 11 batches of random black tea samples processing by continuous and clean production line in 2012 were considered in this study,in order to improve the processing parameters of production line,and promote the quality of black tea.The sensory evaluation results showed that,compared with the traditional processing of black tea,black tea of 11 batches production line processing in the appearance of dry tea and tea brightness was obviously better than the black tea of traditional processing,the quality difference of different batches samples in the same season was small,so the stability of the product was improved.The main quality components results showed that,the differences of the most chemical composition of different batches products were not significant,although some components had significant differences,but the differences between batches was smaller with the batch closer,further explained the high stability of every batch products.更多还原