萎凋工艺对桑叶红茶γ-氨基丁酸 含量与感官品质的影响
Jiangsu Agricultural Sciences(2019)
Abstract
基于传统红茶加工工艺制备桑叶红茶,分析不同萎凋工艺对桑叶红茶γ-氨基丁酸(GABA)含量与感官品质的影响.结果表明,萎凋过程中结合浸泡和做青工艺,能增加桑叶红茶的GABA含量.同时,做青能明显改善桑叶红茶的香气、汤色等感官品质.日光萎凋、冷冻萎凋也能增加桑叶红茶的GABA含量.冷冻萎凋结合浸泡与做组的GABA含量是自然萎凋产品的3.30倍.自然萎凋结合浸泡与做青组的GABA含量是自然萎凋产品的1.87倍,且感官评分最高.
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