Absrtact: In this study, the leaf of ground pepper in Shenmu County of Yulin City was taken as the research object, and the changes of color, aroma and internal quality components of ground pepper leaf tea in the process of spreading, killing, drying and killing were studied.
The main results were as follows: through sensory quality evaluation, ground pepper leaf tea was processed. The optimum time for spreading leaf tea is 4 hours. The best method for killing leaf tea by microwave and the best sensory quality of tea samples obtained by microwave drying equipment are ground pepper and leaf tea.
Key words: microwave drying of ground pepper leaf tea; processing technology; microwave; quality
The ground pepper is known as thymus, belonging to the family lip family.
没有评论:
发表评论