Changes in Chemical and Physical Properties during the Manufacturing of Green Tea

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  • 荒茶製造工程における茶葉の理化学性の変化
  • アラチャ セイゾウ コウテイ ニ オケル チャハ ノ リカガクセイ ノ ヘンカ

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Changes in both chemical constituents and physical properties of tea leaves during green tea manufacturing were examined.<BR>The manufacturing of green tea consists of following processes: steaming, primary rolling, rolling, secondary rolling, final rolling and final drying.<BR>The content of water extract, total nitrogen, tannin, caffeine, solublue nitrogen, free reducing sugar free amino acids, or vitamine C did not change during the manufacturing.<BR>The amount of the above constituents extracted from leaves for 5 min increased in the primary rolling process and thereafter little changed.<BR>Water soluble pectin was gradually reduced from the primery rolling process to the final drying process, but the contents of both salt-soluble and acid-soluble pectins did not changed.<BR>Bulk density of leaves and the conversion ratio of chlorophyll to pheophytin increased re-mar kably during the process, and Hunter's L, a and b values were larger in steamed leaves than in leaves of the remaining processes.

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