摘要
近年来针对夏秋季原料合理开发新产品受到关注。本试验以槠叶齐茶树品种夏茶鲜叶为原料,融合乌龙茶工艺,以萎凋减重率、摇青次数、堆青时间三因素设计正交试验,对成茶分别进行感官审评及生化成分测定。结果表明,萎凋减重率10%、摇青5次及不作堆青处理工艺制得的茶样具有清花香,其主要生化成分含量分别为茶多酚11.89%、氨基酸2.67%、可溶性糖6.99%、黄酮4.07%、水浸出物37.64%;正交试验极差分析结果表明,萎凋减重率、摇青次数、堆青时间对新型清花香特种茶有显著影响,且影响的主次顺序分别为萎凋程度、摇青次数和堆青时间。
In recent years,the reasonable development of new products for summer and autumn tea raw materials has attracted much attention.In this experiment,the fresh leaves of summer tea of Zhuyeqi variety was used as the raw material,and the oolong tea technology was integrated.The orthogonal test was designed based on three factors of withering weight loss rate,shaking times and green piling time.The results showed that the tea samples processed by the technology of 10%weight loss rate,5 times shaking and no piling treatment had clear flower fragrance,and the contents of main biochemical components were tea polyphenol 11.89%,amino acid 2.67%,soluble sugar 6.99%,flavone 4.07%,water extract 37.64%.Orthogonal test extreme difference analysis results showed that the weight loss rate,shaking times and piling time had significant effects on the new clear flower fragrance special tea,and the order of influence was withering degree,the times of shaking times and piling time.
作者
蒋平利
欧伊玲
何加兴
宋加艳
肖力争
JIANG Ping-li;OU Yi-ling;HE Jia-xing;SONG Jia-yan;XIAO Li-zheng(Key Laboratory of Tea Science of Ministry of Education,National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients,Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients,Horticulture College,Hunan Agricultural University,Changsha 410128,China;Guangdong Construction Vocational Technology Institute,Guangzhou 510440,China)
出处
《茶叶通讯》
北大核心
2020年第4期647-653,共7页
Journal of Tea Communication
基金
湖南省科技重点研发项目(2018NK2035)。
关键词
夏秋茶
加工工艺
清花香茶
槠叶齐
Summer and autumn tea
Processing technology
Clear flower fragrance tea
Zhuyeqi tea variety
