摘要
以台湾翠玉乌龙茶品种为材料,按照闽南乌龙茶全速包造型工艺,参照企业茶叶生产在造型工艺中的常规烘焙时机,对造型叶采取不同烘焙时机处理,分析其理化品质,研究不同烘焙时机对闽南乌龙茶品质的影响.结果表明:烘焙时机对造型工艺中造型叶叶温和容重的影响显著,复包揉阶段A3处理(比常规烘焙时机推迟3次包揉烘焙)的容重较A1处理(常规时机烘焙)显著增加(P=0.0149<0.05),其他各造型阶段造型叶容重变化不显著,对造型叶水浸出物、茶多酚、氨基酸、咖啡碱和黄酮类物质含量的影响不显著,且毛茶感官审评结果无显著差异,表明闽南乌龙茶造型工艺中烘焙时机仅对造型效果有显著影响.
According to the modeling technology of Oolong tea in South Fujian, several modeling opportunities were selected to in- vestigate its influence on tea quality in the variety of Cuiyu Oolong tea from Taiwan. The result indicated that baking opportunity sig- nificantly influenced leaf temperature and bulk density during modeling process. At second pakod roiling stage, the bulk density of modeling leaves in the treatment in which the baking opportunity was prolonged 3 rounds, was significantly higher than that in the control（P =0.0149 〈0.05）. In other modeling process, baking opportunity had little influence on bulk density, and on the con- tents of water extract, polyphenols, amino acids, caffeine, flavonoJds in tea leaves. It was suggested that the effect of baking oppor- tunity was limited in modeling.
出处
《福建农林大学学报（自然科学版）》
CSCD
北大核心
2013年第4期351-355,共5页
Journal of Fujian Agriculture and Forestry University:Natural Science Edition
基金
国家"十一五"科技支撑计划项目(2007BAD07B02)
福建省科技厅重大项目(2012N5005)
福建农林大学校青年教师基金项目(07B05)
关键词
乌龙茶
造型
烘焙时机
品质
Oolong tea
modeling
baking opportunity
quality
