Research Progress of Tea-making Technology on the Quality of White Tea

被引：0
|
作者：
Deng S. [1 ]
Lin G. [1 ]
Zhou F. [1 ]
机构：
[1] Key laboratory of Loquat Germplasm Innovation and Utilization, Fujian Province University, College of Environmental and Biological Engineering, Putian University, Putian
来源：
Science and Technology of Food Industry | 2021年 / 42卷 / 02期
关键词：
biochemical components; drying; quality; tea- making technology; twisting; white tea; withering;
D O I：
10.13386/j.issn1002-0306.2020040181
中图分类号：
学科分类号：
摘要：
A series of physical and chemical reactions occur during the processing of white tea, which cause the croos - transformation of various biochemical components of the tea to form a unique quality. Withering, as a key procees in the proceesing of white tea,has a significant impact on the quality of white tea. This article summarizes the research progrees of the tea-making technology on the quality of white tea in recent years. The effect of withering technology and withering conditions on the quality of white tea is analyzed, the appearance changes of white tea are described, the relationship between dynamic changes of tea polyphenols, amino acids, soluble sugars, caffeine, chlorophyll, aroma compounds and the quality of white tea are discussed, and the changes in the biochemical composition during the twisting and drying procees and its impact on the quality of white tea are analyzed. The aim is to achieve precise control of white tea proceesing and provide reference for improving the quality of white tea in production. © 2021 The Author(s).
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页码：333 / 337and344
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