四川农业大学学报 ›› 1988, Vol. 6 ›› Issue (04): 307-312.doi: 10.16036/j.issn.1000-2650.1988.04.011

• 研究论文 • 上一篇    下一篇

金尖茶渥堆色变生化机理的研究

施嘉璠, 谢序宾, 江楚平, 唐茜, 何春雷   

  1. 四川农业大学
  • 收稿日期:1988-07-16 出版日期:1988-12-31 发布日期:2017-04-15

STUDY ON THE BIOCHEMISTRY OF THE “PILE” OF JINJIAN TEA

Shi Jiafan et al   

  1. Sichuan Agricultural University, Yaan, Sichuan, China
  • Received:1988-07-16 Online:1988-12-31 Published:2017-04-15

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"。

关键词: 茶叶, 生物化学, 发酵

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".

Key words: TEA LEAVES, BIOCHEMISTRY, FERMENTATION