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首页> 外文期刊>農業機械學刊 >EFFECTS OF FAR INFRARED ROASTING TEMPERATURE AND TIME ON THE QUALITY OF POACHUNG TEA
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EFFECTS OF FAR INFRARED ROASTING TEMPERATURE AND TIME ON THE QUALITY OF POACHUNG TEA

机译：远红外焙烧温度和时间对荷花茶品质的影响

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摘要

Using semi-spherical-type Poachung tea as experimental material, the effects of far infrared radiation (FIR) roasting with different temperature and time on the quality of Poachung tea were studied and the made tea from using electric (EL) roasting was used as the control. The moisture and pH of the made tea from EL roasting were lower than those from FIR, and the infusion of EL roasting was more yellowish and brighter than that of FIR roasting. The folin and EGC ((-)Epigallocatechin) contents in tea sample of FIR were higher and lower than those of EL, respectively while the other phenolic constituents were not significantly different between these two samples. As the roasting temperature increased, the moisture, phenol, folin, EC ((-)Epicatechin), ECG ((-)Epicatechin gallate) and EGCG ((-)Epigallocatechin gallate) contents and pH of FIR samples decreased while the caffeine content and yellowish (Hunter b value) color of tea infusion increased with no significant changes for the Hunter L value (brightness) and Hunter A value (redness). As the roasting time increased, the moisture, phenol, total free amino acids, folin, EGCG and ECG contents and pH and Hunter A values decreased. The other constituents and color did not show significantly different.
机译：使用半球形型荷叶茶作为实验材料，研究了远红外辐射（FIR）与不同温度和时间对荷花茶品质的影响，并使用了使用电气（EL）焙烧的制作茶控制。来自EL焙烧的制作茶的水分和pH值低于冷杉的水分和pH，EL焙烧的输注比冷杉的烘烤更为淡黄色，更亮。 FOLIN和EGC（（ - ）EPIGALLOCATECHIN）茶叶样品中的含量分别高于EL的含量，而其他酚醛成分在这两个样品之间没有显着差异。随着焙烧温度的增加，水分，苯酚，folin，欧共体（（ - ）表古赛素），ECG（ - （ - ）表皮素gallate）和EGCG（（ - ）EpigallocateChin Gallate）含量和冷杉样品的pH值下降而咖啡因含量和淡黄色（猎人B值）茶液的颜色增加，猎人L值（亮度）和猎人的价值（发红）没有显着变化。随着烘焙时间增加，水分，苯酚，总游离氨基酸，Folin，EGCG和ECG含量和pH和猎人的值降低。其他成分和颜色没有显着不同。

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