Chrome Extension
WeChat Mini Program
Use on ChatGLM
VIPCreated with Sketch.

萎凋工艺对桑叶红茶γ-氨基丁酸 含量与感官品质的影响

刘冠卉, 丁娟, 王玉, 王涛,汤彩云,蒋宁

Jiangsu Agricultural Sciences（2019）

Cited 1|Views6
No score
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.
More
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined