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題 名 | 茶仙草配方產品之開發=Developments of Tea and Hsien-Ts'ao Combination Products |
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作 者 | 林秀穗; 林木連; | 書刊名 | 臺灣茶業研究彙報 |
卷 期 | 25 民95.11 |
頁 次 | 頁121-133 |
分類號 | 473.4 |
關鍵詞 | 茶葉; 仙草; 烘焙; 水色測定; 感官品評; Tea; Hsien-ts'ao; Roast; Color measurements; Sensory evaluation; |
語 文 | 中文(Chinese) |
中文摘要 | 以箱型焙茶機分別進行不同溫度80℃、100℃、110℃與120℃及不同時間2、4、6、8、10小時之仙草烘焙處理時,就香氣滋味而言,110℃ 4小時為最佳仙草烘焙條件,而110℃2小時至6小時之烘焙條件下對仙草之香氣滋味並無負面影響。綠茶添加仙草產品時,隨仙草添加比例之增加大致上產品有較酸化,水色較暗、較紅、較黃之效果,而仙草添加比例在仙草:綠茶為3:1風味最好,而仙草:綠茶為2:1之添加比例次之。而烏龍茶添加仙草時,產品之水色隨烏龍茶種類及產品型式之不同而異,而且其風味皆不若其他茶種;紅茶添加仙草產品時,隨仙草添加比例之增加,與紅茶相較,有往酸度低、水色變淡、變黃偏移之效果,仙草添加比例以仙草:紅茶為3:1汁風味最好,而仙草:紅茶為2:1之添加比例則次之。總言之,在所測試之茶與仙草配方中,綠茶或紅茶與仙草之搭配性較好,所調配出之產品於水色及風味上為較佳之組合。而使用烏龍茶添加仙草時,在所測試之配方中,其水色風味皆不若前述之茶種。 |
英文摘要 | The best treatment, among the four different temperatures (80°C, 100°C, 110°C and 120°C) with five separate time courses (2h, 4h, 6h, 8h, and 10h), for hsien-ts'ao products was 110°C for 4h. A temperature of 110°C with 2h to 6h roast periods would not cause negative effects to hsien-ts'ao flavor. By ascending the hsien-ts'ao ratios, the green tea and roasted hsien-ts'ao combination products became more acidified, more reddish, yellowish and with deeper liquor colors. The best-flavored combination product was at the ratio of hsien-ts'ao to green tea of 3 to 1. The flavor at the ratio of the hsien-ts'ao to green tea of 2 to 1 also tasted well. The flavors of Oolong tea and hsien-ts'ao combination products were dependent on the sources and types of Oolong tea. However, their flavors were inferior to the others. With ascending roasted hsien-ts'ao ratio, the soups of black tea and hsien-ts'ao combination products became less acidified, less reddish, yellowish and lighter in color. The best-flavored combination product was the 3 to 1 ratio of roasted hsien-ts'ao to black tea. The flavor of the ratio of the roasted hsien-ts'ao to black tea of 2 to 1 also tasted fine. In summary, it was indicated the green tea and hsien-ts'ao combination might be a good idea. The black tea and roasted hsien-ts'ao combination products tasted good and showed the best stability in liquor colors and flavors. The flavors of Oolong tea and hsien-ts'ao combination products were inferior to the others. |
本系統中英文摘要資訊取自各篇刊載內容。