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1、HansJournalofFoodandNutritionScience食品与营养科学,2016,5(4),157-163PublishedOnlineNovember2016inHans.http://www.hanspub.org/journal/hjfnshttp://dx.doi.org/10.12677/hjfns.2016.54019ResearchonImpactofFineManipulationonSteamedGreenTeaQualityQingruLiu1,HuiWang
2、2,BinWang1,XiaotingWang3,JingTang4,ShengdaDi4,JingLiu1,ChunjiangZhou11HangzhouTeaResearchInstitute,ChinaCoop,HangzhouZhejiang2ZhejiangYuanshengTeaIndustryCo.,Ltd.,HangzhouZhejiang3ZhejiangA&FUniversity,HangzhouZhejiang4ZhejiangTeaGroupTeaResearchInst
3、ituteCo.,Ltd.,HangzhouZhejiangthththReceived:Oct.19,2016;accepted:Nov.8,2016;published:Nov.11,2016Copyright©2016byauthorsandHansPublishersInc.ThisworkislicensedundertheCreativeCommonsAttributionInternationalLicense(CCBY).http://creativecommons.org/li
4、censes/by/4.0/OpenAccessAbstractObjective:Inthisstudy,bycombiningtraditionalprocessingtechnologyofsteaminggreenteaandoolongtea,anewtechnologywasdevelopedtomakefloralsteamedgreentea.Thisteacanmain-tainthepropertiesofnormalgreenteawhileenhancingthearom
5、aandtaste.Methods:Theprocessingtechnologywasoptimized:unrollingabout2h,baskingfor500,000Lux×min,finemanipulatingthefreshleavesbyfourtimesshakingandunrollinguntiltheleaveslostgreenfla-vourandproducedfloralsmell.Meanwhile,thecolorofleaveswouldbechanged
6、toolivineandbright,thensteaming,rollinganddrying.Inaddition,teapolyphenols,watersolublematter,freeaminoacidsandsensoryqualityoftraditionalsteamedgreenteaandfloralsteamedgreenteaweredeterminedandcompared.Results:Comparedwithtraditionalsteamedgreentea,
7、teapoly-phenolsoffloralsteamedgreenteadecreased1.82%,andwatersolublematterandfreeaminoacidsdecreasedalittle.Thesensoryqualitywasimprovedespeciallyfortasteandaroma.Conclu-sion:Finemanipulationimprovedthequalityofsummergreentea,bothintasteandaroma.Keyw
8、ordsFloralSteamedGreenTea,FineManipulation,InnerQualityIngredients,SensoryQuality,SummerTea做青工艺对蒸青茶品质的影响研究12134411刘青茹，汪辉，王彬，王晓婷，唐靖，邸胜达，刘婧，周春江文章引用:刘青茹,汪辉,王彬,王晓婷,唐靖,邸胜达,刘婧,周春江.做青工艺对蒸青茶品质的影响研究[J].食品与营养科学,2016,5(4):157-163.http://dx.doi.org/10.12677/hjfn
