Zusammenfassung
Die in den verschiedenen Sproßperioden und in unterschiedlichen Zeiten innerhalb der einzelnen Sproßperiode erhaltenen frischen Teeproben wurden mit den fünf verschiedenen kommerziellen Walzmethoden zu schwarzem Tee verarbeitet. Bei diesen Teeproben wurden der Extrakt-, Coffein- und Rohfasergehalt bestimmt. Der Extrakt- und der Rohfasergehalt von schwarzem Tee werden durch alle Faktoren und deren Wechselwirkungen signifikant (P<0.01) beeinflußt. Die Sproßperiode und die Zeit innerhalb der Sproßperioden wirkten auf den Coffeingehalt von schwarzem Tee ein. Es wurde festgestellt, daß die Verarbeitungsmethode keine signifikante Wirkung (P<0.05) auf den Coffeingehalt hatte. Der Extrakt- und der Coffeingehalt nahmen von der ersten Sproßperiode bis zur dritten, und auch vom Anfang der einzelnen Sproßperiode bis zum Ende ab. Der Rohfasergehalt von schwarzem Tee nahm dagegen insbesonders vom Anfang der einzelnen Sproßperiode bis zum Ende der Sproßperiode zu.
Abstract
The extract, caffeine and crude fibre contents of black tea, from different shooting periods, different times within each shooting period and processed by five different commercial rolling methods, were examined. The extract and crude fibre contents of black tea were significantly (P<0.01) affected by all these factors and their interactions. The caffeine content of black tea was affected by the shooting period and times within the shooting period. It was determined that processing methods did not have a significant (P<0.05) effect on the caffeine content. The amount of extract and caffeine decreased from the first shooting period to the third, and also from the beginning of each shooting period to the end. However, the crude fibre content of the black tea increased, especially from the beginning of each shooting period to the end of each shooting period.
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Özdemir, F., Gökalp, H.Y. & Nas, S. Effects of shooting period, times within shooting periods and processing systems on the extract, caffeine and crude fiber contents of black tea. Z Lebensm Unters Forch 197, 358–362 (1993). https://doi.org/10.1007/BF01242061
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DOI: https://doi.org/10.1007/BF01242061