摘要
采用湿热渥堆和微生物接种措施,以陈年绿茶为原料,研究了加工工序中茶多酚、氨基酸、茶黄素、茶褐素、茶红素、可溶性糖等主要成分与感官品质的动态变化。结果表明:成品样中茶多酚、氨基酸分别降低了39.17%、54.45%;茶黄素、茶褐素分别升高了66.67%、116.92%;茶红素降低了12.43%,可溶性糖含量呈缓慢下降趋势,氟含量基本不变。在不同加工阶段,茶叶综合感官品质差异明显,随着加工时间的延长,茶叶的苦涩味逐渐降低,成品接近黑茶的品质。
The dynamic changes of sensory quality and the contents of main chemical components such as tea polyphenols,amino acids,thearubigins,theaflavins,theabrownines and soluble sugar in aged green tea were analyzed by pile-fermenting and microbial fermentation.The results showed that,compared to the raw material,the contents of tea polyphenols,amino acids and thearubigins reduced 39.17%,54.45% and 12.43% respectively,and the contents of theaflavins and theabrownines increased 66.67% and 116.92% respectively.The content of soluble sugar were slightly decreased.The content of fluoride remained the same basically.There were significant differences of sensory quality in different tea processing-stage.The bitterness and astringency reduced in made tea.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第10期135-137,142,共4页
Science and Technology of Food Industry
基金
国家质量监督检验检疫总局项目(200910083-02)
关键词
湿热渥堆
微生物发酵
茶叶
品质
moisture and thermal pile-fermenting
microbial fermentation
tea
quality
