摘要
为探讨不同闷黄工艺对桂热2号茶树品种加工的黄茶品质的影响,以桂热2号茶树品种鲜叶一芽一叶为原料,分别采用传统闷黄工艺和创新闷黄工艺加工黄茶,通过感官审评和内含物测定,评价不同的闷黄工艺对桂热2号黄茶品质的影响。结果表明,利用创新闷黄工艺研制的黄茶外形紧结肥壮,花香显现持久,滋味甘甜,汤色杏黄透亮;通过内含物检测,游离氨基酸总量和水浸出物等常规成分测定均高于传统闷黄工艺。利用创新闷黄工艺加工桂热2号黄茶品质明显优于传统闷黄工艺加工的黄茶,同时创新的"趁热闷黄"工艺,能缩短黄茶闷黄时间和整个工艺的加工时间,提高工作效率,起到节能环保作用。
Taking the fresh leaves with a bud and a leaf from tea tree Guire No.2 as test materials, yellow tea was processed by traditional and innovative technique of heaping for yellowing respectively, and the effects of different techniques of heaping for yellowing on the quality of yellow tea Guire No.2 was studied by organoleptic evaluation and contents determination. The results showed that the yellow tea processed by innovative technique had tight and round shape, lasting aroma, sweet taste and bright yellow color, and its total free amino acid and water extract were higher, and its quality was better than that of the yellow tea processed by traditional technique. The innovative technique of heaping for yellowing can shorten the whole processing time, improve the work efficiency, and play a role in energy-saving and environmental protection.
出处
《农业研究与应用》
2017年第4期27-29,共3页
Agricultural Research and Application
基金
广西公益基金项目"红碎茶新产品的研究与技术开发"(GXNYRKS201607)
关键词
闷黄工艺
桂热2号
黄茶
品质
Heaping for yellowing technique
Guire No.2
yellow tea
quality
