https://scholars.tari.gov.tw/handle/123456789/2896
Title: | 炒米香茶之研製 | Other Titles: | Studies on the Manufacturing of Tea Roasting Products | Authors: | 郭寬福 | Issue Date: | Aug-1997 | Publisher: | 農業試驗所 | Related Publication(s): | 農業試驗所特刊第74號 | Start page/Pages: | 267-267 | Source: | 1997特用作物試驗成果研討會專刊 | Conference: | 1997特用作物試驗成果研討會 Proceedings of A Symposium on the Experimental Results of Special Crops 1997 |
Abstract: | 本研究在探討穀類與茶葉混合經烘焙後,對茶葉品質之影響。試驗結果顯示,穀類先行粉碎再焙火可節省時間;焙火溫度220℃,時間25 分鐘,以糯米及小米與茶葉混合後滋味較佳;混合比例於文山包種茶以l:2,而凍頂茶、烏龍茶及紅茶之比例則以1:1較理想。 Roasting qualities of different teas fried with different cereals were investi-gated. Roasted cereals pulverized before roasting tended to save roasting time. Better taste and aroma were obtained in the mixture of waxy rice , millet and mae-tea if roasting temperature was 220℃ , with 25 minute duration . Ideal mixing ratios were l:2 ( cereals : tea ) for wen -sen Paochung tea andl : 1 for Dondin tea , Formosa Oolong and black tea , respectively. |
URI: | https://scholars.tari.gov.tw/handle/123456789/2896 | ISBN: | 957-02-1964-5 |
Appears in Collections: | 作物組 |
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publication_no74-26.pdf | 51.34 kB | Adobe PDF | View/Open |
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