The quality of jasmine tea produced by five drying methods was analyzed, and the results showed that the jasmine tea made by low-temperature vacuum-hot air combined drying method was better than the jasmine tea made by freeze-vacuum drying method.
Its tea polyphenols, amino acids, flavonoids, water extracts are slightly lower, but the content of jasmine tea is relatively higher than that of other drying methods (hot air, microwave drying equipment, low-temperature vacuum). In terms of sensory quality, the jasmine tea made by low-temperature vacuum-hot air combined drying method is obviously superior to that made by other drying methods.
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