Absrtact: Green-killing and drying are the key processes in the processing of needle-shaped green tea. The application of microwave technology to green-killing and drying of tea is conducive to improving its quality. In order to improve the quality of needle-shaped green tea, the effects of microwave, drum, steam-heat combination and steam-heat-microwave combination, microwave drying and traditional drying on the quality of needle-shaped green tea were studied.
The results showed that the combination of steam-heat and microwave was the best way to kill green tea, and microwave was more beneficial to improve the appearance, color and leaf bottom of needle-shaped green tea than the other three methods, which would damage its aroma and taste, but the combination of microwave and steam-heat could improve the sensory quality of needle-shaped green tea; caffeine, tea polyphenols, amino acids, vitamin C and leaves. The retention of main components such as chlorophyll was the highest in microwave-killed needle-shaped green tea.
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