摘要
为了改进用新鲜桑叶制作桑叶乌龙茶的工艺技术,通过检测分析不同加工工艺条件下制作桑叶乌龙茶的营养活性成分与理化性状指标及挥发性香气成分的组成和含量变化,确定晒青程度、摇青次数、杀青温度、包揉次数以及干燥温度等工艺条件对桑叶乌龙茶的品质和风味有重要影响。对上述重要工艺条件的单因素试验结果显示,在晒青18 min、摇青3次、220℃杀青、包揉6次、90℃炒干的工艺条件下,制作桑叶乌龙茶的氨基酸、可溶性糖等营养保健成分保留率相对较高,香气成分形成的风味较好,具有良好的桑叶乌龙茶品质特征。
In order to improve the production technology of mulberry leaf oolong-tea prepared with fresh mulberry leaves, the nutritional and active components, physicochemical property indexes, variations of composition and content of volatile aromatic substances of mulberry leaf oolong-tea prepared under different process conditions were determined and analyzed. It has been confirmed that the process conditions fncluding degree of sunshine-withering, tossing times, fixation temperature, wrapping-twisting times and drying temperature had important influence on the quality and flavor of mulberry leaf oolong-tea. Single-factor experiments of these above process conditions demonstrated that under the process conditions of sunshine withering 18 min, tossing for 3 times, fixation temperature 220 ℃, wrapping-twisting for 6 times, and pan-firing temperature 90 ℃, the prepared mulberry leaf oolong-tea had high retention rate of nutritional and healthy components including amino acid and soluble sugar, good flavor and excellent quality. Keywords Mulberry-leaf oolong tea; Processing technique; Nutritional and active ingredients; Volatile components; Solid-phase micro-extraction （SPME）
出处
《蚕业科学》
CAS
CSCD
北大核心
2015年第3期525-533,共9页
ACTA SERICOLOGICA SINICA
基金
现代农业产业技术体系建设专项(No.CARS-22)
公益性行业(农业)科研专项(No.201403064)
关键词
桑叶乌龙茶
加工工艺
营养活性成分
挥发性成分
固相微萃取法
Mulberry-leaf oolong tea
Processing technique
Nutritional and active ingredients
Volatile components
Solid-phase micro-extraction （SPME）
