Author(s)

Xiaorong Wu ¹, Juxian Wu ¹, Huiqing Liu ¹, Weishan Zhang ²

Affiliation(s)

¹ Guangdong Vocational College of Science and Trade, Guangzhou, Guangdong, China
² Meizhou Junbao Industrial Co., Ltd., Meizhou, Guangdong, China

Corresponding Author

Juxian Wu

ABSTRACT

Hakka roasted green tea is a characteristic product of Hakka region in Guangdong Province, but the research on the key technology of traditional Hakka green tea has not been in-depth. This study systematically studied the temperature and time of the pot in the pot process, and conducted experiments through the national standard sensory evaluation method. The pot time of 5h, 3H and 1H was set for different experimental groups at 100 ℃, 80 ℃, 60 ℃ and 40 ℃, respectively, to study the effect of the pot process on the sensory quality of Hakka green tea, strive to improve the aroma quality of Hakka green tea and directional control provides reference data.

KEYWORDS

Hakka fried, Qinghui pot, Process sensory, Evaluation quality improvement

CITE THIS PAPER

Xiaorong Wu, Juxian Wu, Huiqing Liu, Weishan Zhang, Study on the Correlation between Huiguo Technology and Sensory Quality of Hakka Fried Green Tea. Agricultural & Forestry Economics and Management (2023) Vol. 6: 27-32. DOI: http://dx.doi.org/10.23977/agrfem.2023.060204.

REFERENCES

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[2] Zhong Xiaobing, Liu Tongying, Ling Jie, Chen Wanyi, Huang Siyun, Zhang Shigao. Comparison of the effects of baking and frying combined process and full frying process on the quality of Hakka fried green [J]. Guangdong tea industry, 2022 (03): 11-15.
[3] Song-Yi J I. Study on the Correlation between the Appearance Quality and Sensory Quality of Yunnan Dali Flue-cured Tobacco[J]. Journal of Anhui Agricultural Sciences, 2012.
[4] Wu Weicai, Tangping, Ding Bao. Research on the culture and technology of Meizhou Hakka fried green [J]. modern horticulture, 2018 (09): 170-171.doi:10.14051/j.cnki.xdyy. 2018.09.098.
[5] Wu Weicai, Xie Yuechang, Huang Haiying, Qiu Liangwei, Xie Xinghui, Xiao Lihong, Huang Xiuxin. Research, utilization and development analysis of Meizhou small leaf green tea [J]. Guangdong tea industry, 2016 (02): 6-8.

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