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首页> 外文会议>International conference on agricultural engineering and food engineering >The Research on the Optimal Design of Osmanthus Fragrans' Scented Tea
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The Research on the Optimal Design of Osmanthus Fragrans' Scented Tea

机译：桂花香茶的优化设计研究

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In this paper, effect of several factors on the floral adsorption was studied systematacially with the sensory estimate, the score of aroma and taste, the floral adsorption as indexs during scenting of osmanthus fragrans' scented tea. These factors included the time and temperature of scenting, the percentage of moisture content in tea and the content of flowers. The results showed that there were significant interactive effects among four factors and the the best technique conditions for the osmanthus fragrans' scented tea were that the percentage of moisture content in tea was 3.80%～14.28%, the content of flowers was 17.93%～32.46%, the temperature of scenting was 14.80°C～38.20°C, and the time of scenting was 31.67h～38.50h.
机译：本文以桂花香味茶的感官估算，香气和口感得分，花香吸附为指标，系统地研究了几种因素对花香吸附的影响。这些因素包括香味的时间和温度，茶中水分含量的百分比和花的含量。结果表明，四个因素之间具有显着的交互作用，桂花香茶的最佳工艺条件是茶中水分含量为3.80％〜14.28％，花含量为17.93％〜32.46。 ％，香味温度为14.80℃〜38.20℃，香味时间为31.67h〜38.50h。

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