摘要
对秦巴山和大别山红茶加工现状调查表明,秦巴山和大别山红茶生产季节多在夏秋季,萎凋和发酵专用设备普及率较高,机械化加工技术比较先进。代表性红茶感官品质和理化成分分析结果表明,茶样外形条索较紧,色泽润度好,符合宜红茶品质要求,但个别茶样还存在香气和滋味高火、闷气、叶底花杂的现象。内质分析结果表明,秦巴山和大别山红茶氨基酸含量2.48%~3.16%、可溶性糖含量2.33%~3.40%,均处于较高水平,茶叶内含物质丰富;茶多酚保留量7.39%~8.72%,处于一个正常水平,茶叶滋味苦涩味不明显。茶黄素含量0.066%~0.130%、茶红素含量2.28%~3.85%、茶褐素含量2.76%~3.56%,变化相对较小。秦巴山和大别山红茶茶红素和茶黄素含量处于中等偏下水平,而且两者比值均较高,说明两个茶区红茶的质量需要进一步提高。建议改进秦巴山和大别山红茶加工的技术措施为:进一步引进红茶加工专用设备,实现标准化加工;严格规范加工环境,确保卫生质量安全。
The investigation of black tea processing in Qinba Mountain and Dabie Mountain shows that the production season of black tea in Qinba Mountain and Dabie Mountain is mostly in summer and autumn. The popularization rate of special equipment for withering and fermenting is high, and the mechanized processing technology is relatively advanced. The results of sensory quality and physicochemical composition analysis of typical black tea showed that the appearance of tea sample was tight, the color and lustre was good, and the quality was up to black tea quality standard. However, some tea samples still had the phenomena of high fire, sultry and mixed flowers at the bottom of leaves. Endoplasmic analysis results show that for the black tea in Qinba Mountain and Dabie Mountains, the content of amino acid was 2.48%~3.16% and soluble sugar content was 2.33%~3.40%, both at a high level;The tea leaves are rich in materials. The retention of tea polyphenols was7.39% ~8.72%, at a normal level, and the bitter taste of tea was not obvious. The content of theaflavins was 0.066% ~0.130%, thearubigins content 2.28%~3.85%, and the content of theagreyins was 2.76%~3.56%, and the changes were relatively small. The content of thearubigins and theaflavins in Qinba Mountain and Dabie Mountain were in the middle and lower level, and the ratio of them were both high, which indicated that the quality of black tea in the two tea areas needed to be further improved. The technical measures to improve the processing of black tea in Qinba Mountain and Dabie Mountain are as follows：Further introduction of black tea processing equipment to achieve standardized processing;Strictly regulate the processing environment to ensure the hygiene and quality safety.
作者
朱珺语
倪德江
曲凤凤
曾维超
陈玉琼
余志
ZHU Jun-yu;NI De-jiang;QU Feng-feng;ZENG Wei-chao;CHEN Yu-qiong;YU Zhi(College of Horticulture and Forestry,Huazliong Agricultural University,Wuhan 430070,China;Hubci Ecology Polytechnic College,Wuhan 430200,China;Hubci Provincial Department of Agriculture Fruit and Tea Office,Wuhan 430070,China)
出处
《湖北农业科学》
2018年第15期63-66,共4页
Hubei Agricultural Sciences
基金
湖北省技术创新项目(2016AKB051)
湖北宣恩伍家台贡茶研究院-华中农业大学产学研合作项目(720107-3167086)
关键词
秦巴山
大别山
红茶
加工
品质
Qinba Mountain
Dabie Mountain
black tea
processing
quality
