| 古树茶发酵工艺研究 |
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| 引用本文： | 姜金婷,王玲玲,陈艺驰,王欢,曹秋娥,马志刚.古树茶发酵工艺研究[J].云南民族大学学报(自然科学版),2019(5):452-454. |
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| 作者姓名： | 姜金婷 王玲玲 陈艺驰 王欢 曹秋娥 马志刚 |
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| 作者单位： | 云南大学化学科学与工程学院 |
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| 摘 要： | 探讨了古树茶在可控的温度、湿度条件下的发酵,通过考察发酵前后咖啡因、茶多糖、果胶等化学成分的变化,探讨可控条件下规范化、标准化的茶叶发酵工艺条件.
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| 关 键 词： | 古树茶 发酵 工艺研究 |
On fermentation technology for tea from ancient tea trees |
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| Institution: | ,School of Chemical Science and Technology, Yunnan University |
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| Abstract: | The experiment was carried out to study the fermentation of tea from ancient tea trees under the controlled temperature and humidity conditions. The chemical components of caffeine, tea polysaccharide and pectin before and after the fermentation were investigated to explore the criteria and standardized tea fermentation process under controlled conditions. |
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| Keywords: | tea from ancient tea trees fermentation technical research |
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