红茶发酵化学与品质控制研究进展-食品安全质量检测学报.PDF

5 11 Vol. 5 No. 11 2014 11 Journal of Food Safety and Quality Nov. , 2014 * 林瑜玲, 郭雅玲 , 赖凌凌, 奉红琼 (, 350002) 摘 要: , , , , , , , , , , 关键词: ; ; Research progress in chemical and quality control during the black tea fermentation process * LIN Yu-Ling, GUO Ya-Ling , LAI Ling-Ling, FENG Hong-Qiong (College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China) ABSTRACT: It has been found that fermentation is one of the important procedures that can influence the qual- ity of black tea after long term researches on biochemical changes during the black tea process. During the fermentation process, traditional technologies of fermentation strictly control the environmental factors (eg, temperature, humidity and oxygen volume) to modify quality of black tea, while new technologies of fermenta- tion spend shorter time on significantly improving the qualit