頁籤選單縮合
題 名 | Effects of Shaping Methods on Physical Properties and Quality of Partially Femented Tea=不同揉捻方式對部份發酵茶物性及品質之影響 |
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作 者 | 彭錦樵; 李清柳; | 書刊名 | 農業工程學報 |
卷 期 | 40:4 1994.12[民83.12] |
頁 次 | 頁59-64 |
分類號 | 473.43 |
關鍵詞 | 揉捻方式; 部份發酵茶; Shaping method; Partially fermented tea; |
語 文 | 英文(English) |
中文摘要 | 部份發酵茶之製造過程中,揉捻作業是最重要的一環。本研究針對本省常用之五種揉捻方式進行製茶試驗,以探討不同揉捻方式對成茶物性及品質之影響。成茶之品質以感官品評方式測定之。 試驗結果顯示以手工揉捻及以機械揉捻等不同方式所製之成茶,其品質間有明顯地差異。為了降低製茶成本及提高成茶品質,滾桶式揉捻機值得進一步改良。 |
英文摘要 | Shaping is the most important procedure in production of partially fermented tea. Five shaping methods were applied to investigate the effects of shaping methods on physical properties and quality of tea products. The quality of tea product was examined according to sensory evaluation. The results showed that manual shaping and mechanical shaping produced distinct effects on tea quality. A rotary shaping machine is suggested for further work to decrease costs of production and to promote tea quality. |
本系統中英文摘要資訊取自各篇刊載內容。