摘要
通过对蒙顶甘露自动化清洁加工过程中品质成分变化的测定分析,结果表明:各品质成分随加工进程出现升降的动态变化,其变化幅度在各加工工序之间存在差异;毛茶与鲜叶相比,其含水率、茶多酚、儿茶素、叶绿素总量、咖啡碱分别降低了71.71%、4.95%、22.39%、17.5%、0.98%,而氨基酸、可溶性糖和水浸出物含量则分别增加了0.39%、0.29%、2.2%;随加工进程,各茶样感官审评得分总体上升;自动化生产线与传统工艺的蒙顶甘露茶感官品质上无明显差异。
Main biochemical components and their changes were measured in a tea （Mengding lu） during automatically clean processes. The results showed that the measured components Gan were obviously changed during the clean processes, but different components displayed different characteristics. The contents of moisture, polyphenol, catechins, chlorophyll and caffeine in raw tea were decreased by 71.71%, 4.95%, 22.39%, 17.5%, 0.98% compared with fresh leaves, respectively. However, the content of amino acid, soluble sugar and water extracts in raw tea were increased by 0.39%, 0.29% and 2.2%. In addition, organoleptic evaluating score were increased as the clean processed, although there were little difference in the sensory quality of tea between automatically produce line and traditional techniques.
出处
《四川农业大学学报》
CSCD
北大核心
2011年第4期508-511,523,共5页
Journal of Sichuan Agricultural University
基金
四川农业大学"211工程"双支计划(06370101)
关键词
蒙顶甘露
清洁化加工
生化成分
茶叶品质
Mengding Ganlu
cleanly processing
biochemical components
tea quality
