【作者】 廉小梅； 朱文学；

【Author】 LIAN Xiao-mei,ZHU Wen-xue (Food and Bioengingeering Department, Henan University of Science and Technology, Luoyang 471003)

【机构】 河南科技大学食品与生物工程学院；

【摘要】 介绍了杜仲绿茶的一般加工工艺,重点就杜仲绿茶在加工过程中活性成分含量的变化进行了研究。结果表明:杜仲鲜叶直接采用复干机杀青有利于减少活性成分的损失,低温短时杀青利于活性成分的保留, 杀青条件以100℃、3min最佳;采用全炒的干燥方式以叶量150 g、干燥温度80℃的干燥条件有利于杜仲茶品质的形成;复火选择在100℃复火1～2h,或80℃复火2～3h对杜仲茶较为有利。更多还原

【Abstract】 The common processing technology of eucommia green tea was introduced in this paper. The contents of active components of eucommia green tea were researched in processing. The results showed: it was helpful to reduce the loss of active components of eucommia leaves fixed by redrying machinery directly, and low fixing temperature and short fixing time were useful to retain the active components of eucommia green tea, while the optimum fixing conditions were 100℃、3min; it was of advantage to form qualities when tea was dried by whole firing way, the 150g、80℃ of drying conditions; the second drying for 1-2h about the temperature of 100℃ or 2-3h about the temperature of 80 ℃ was benefit for eucommia green tea.更多还原