Using winter cinnamon slices as the material,baking factors of temperature(110,120,130℃)and time(4,6,8h)were set to explore their effects on the sensory quality and biochemical composition of tea leaves.The results showed that at 110℃,the quality improved with increasing time;At 120℃,as time increases,the quality first improves and then decreases;At 130℃,the quality decreases as time increases.At the same time,as the temperature increases,the quality first increases and then decreases,and the baking quality at 110℃is better than that at 130℃at the same time.There were significant differences in the content of water extract,tea polyphenols,amino acids,caffeine,and soluble sugars among the treatments.Proper drying can remove the green grass gas in tea leaves,develop the aroma of tea leaves,and improve the taste and quality of tea soup;If the drying temperature is too high or the drying time is too long,the tea leaves will have a fire fragrance.Through comprehensive analysis,it is concluded that baking at 120℃for 6 hours is beneficial for the quality of winter cinnamon slices.
维普
万方数据
