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頁籤選單縮合
題名 | 碎型包種茶製程及貯藏性之改良研究 |
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作者姓名(中文) | 徐英祥; 阮逸明; 蔡永生; 張連發; 林義恆; 邱瑞騰; 吳文魁; | 書刊名 | 臺灣茶業研究彙報 |
卷期 | 13 1994.01[民83.01] |
頁次 | 頁71-80 |
分類號 | 473.4 |
關鍵詞 | 碎型包種茶; 製造方法; 貯藏性; Chip-type paochung tea; Manufacturing; Storage; |
語文 | 中文(Chinese) |
中文摘要 | 本試驗乃利用剪採茶菁試製碎型包種茶。結果顯示,茶菁若先切碎再行日光萎凋 或日光萎凋後再切碎,所製成之碎型包種茶,其風味近似全發酵之紅茶,茶湯亦偏紅褐色, 缺乏包種茶應有之特色。室內萎凋後再切碎裂成之包種茶品質可以提昇,唯香氣欠佳。綜合 言之,以殺菁後切碎或揉捻後再切碎以及初乾後再切碎,所製成之碎型包種茶品質與傳統加 工之包種茶較為相似。不同季節所製之碎型包種茶以春、秋茶品質較優,夏茶較差;惟夏季 茶菁製造碎型袋泡包種茶,可顯著提高其附加價值。利用螺旋壓榨機製造碎型包種茶,切碎 速率與產能雖高,但成茶之品質不佳。碎型包種茶利用低溫貯藏,可以有效延長貯藏時期。 經焙火處理者,亦可延緩品質之劣變。 |
英文摘要 | Chip-type Paochung tea made by cutting machine in each steps included: Cutting before solar withering, cutting after solar withering, cutting after panning, cutting after rolling, cutting after drying, and made by formal steps were investigated by this experiments. The results show that sensory quality of chip-type Paochung tea made by cutting after panning、cutting after rolling or cutting after drying are better than those cutting before solar withering、cutting after solar withering and cutting after indoor withering, which show poor quality of flavor and color of infused liquid. The quality of chip-type Paochung tea made by spring or fall seasons are better than that of summer. Thermal treatment of chip-type Paochung tea at 120°C for 4、6、8 hours will cause the quality drop down significantly. Sensory quality of chip-type Paochung tea made by rotorvane machine has a poor appearance and flavor, to comparing with other cutting machine storage at low temperature condition will deep the qulity better than that at room temperatare. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。