摘要
杀青作业是提高绿茶加工品质的关键工序,为了提高茶叶加工品质,采用微波、热风、蒸汽、锅炒和蒸汽-热风组合等不同杀青方法对加工后绿茶的感官品质和茶叶内含成分品质特性进行了试验分析,结果表明:微波输出功率10kW、时间2.5min、杀青叶温室75℃,杀青后茶叶的外形色泽、汤色、叶底表现较好,只有香气、滋味欠佳,咖啡碱、茶多酚、维生素C和叶绿素含量最高,分别是2.70%、34.40%、3.335×10-3mg/g和2.24mg/g,时间是传统杀青的1/4～1/3,能耗成本是传统杀青的1/3。蒸汽-热风组合杀青时间为6min(蒸汽和热风各处理3min)、叶温80℃杀青的茶叶香气最好,氨基酸保留量达到3.48%,感官品质总分达到90.75分。
Fixation work is critical process to improve the green tea processing quality. The authors used the microwave fixation technology, hot-air fixation technology, steam fixation technology, the pan firing fixation technology and the combination fixation technology by the steam-hot air in the green tea processing. The sensory quality and characteristics of chemical components of processed green tea were analyzed. The experimental results showed that the tea contour luster, Tang Se, the phyllotaxis exhibited preferably while the fragrance and the tea taste exhibited unsatisfactory. The caffeine, the tea polyphenols, Vitamin C and the chlorophyll preserving content were the highest in tea, and they were 2.70%, 34.40%, 33.35 × 10^-2 mg/g and 2.24 mg/g respectively in conditions of microwave output 10 kW, the fixation time 2.5 min, the temperature of fixation leaf 75℃. The fixation time by microwave fixation technology was 1/4-1/3 of that of traditional heating fixation, and the energy consumption cost was 1/3 of that of traditional heating fixation. The tea fragrance was the best, the amino acid preserving content reached 3.48%, and the total score of sensory quality amounted to 90.75 points by the steam-hot air combination fixation technology in condition of the fixation time of 3 min （steam）＋ 3 min （hot air）, the fixation leaf temperature of 80℃.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2009年第8期275-279,共5页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家支撑计划"台湾乌龙茶新品种
新技术与关键装备合作创新研究"(2007BAD07B02)
关键词
品质控制
加工
感观
不同杀青方法
绿茶
quality control
processing
sensory perception
different fixation methods
green tea
