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  1. DSpace-CRIS at My University
  2. 一、研究單位
  3. 作物組
Please use this identifier to cite or link to this item: 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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