查詢結果分析
來源資料
頁籤選單縮合
題 名 | 臺茶八號萎凋時間與殺菁條件對製成綠茶兒茶素含量及品質之影響=Effects of Withering Time and Blanching Condition on Catechins Content and Quality of Green Tea Made from TTES No.8 |
---|---|
作 者 | 鄭混元; 范宏杰; | 書刊名 | 臺灣茶業研究彙報 |
卷 期 | 33 2014.11[民103.11] |
頁 次 | 頁15-27 |
分類號 | 473.4 |
關鍵詞 | 萎凋時間; 殺菁條件; 臺茶八號; 兒茶素類; 綠茶品質; Withering time; Blanching condition; TTES No.8; Catechins; Green tea quality; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗目的在探討大葉種臺茶八號加工製程之靜置萎凋及殺菁條件對製成綠茶 兒茶素含量及品質之影響。由試驗結果顯示,臺茶八號茶菁經靜置萎凋4 小時,高 溫 (300 ℃) 炒菁之加工條件,其綠茶品質最佳,而且可以維持較高的EGCG 含量。 由此加工製程能夠改善大葉種製作綠茶之苦澀味,又可保留高EGCG 含量,可以做 為高EGCG 茶類產製技術之参考依據。 |
英文摘要 | The study was conducted to investigate the effect of withering time and blanching condition on the catechins content and quality of green tea made from TTES No.8. The experimental results was show that TTES No.8 of large-leafed cultivar processed 4 hours withering, high temperature (300 ℃) panning conditions, could obtain the best quality, and can maintain a high EGCG content. Thus manufacture process can improve the bitter taste produced from large-leafed green tea, but also retains high EGCG content. The manufacture processing was could supply as a reference for high EGCG tea production technology. |
本系統中英文摘要資訊取自各篇刊載內容。