摘要
试验以遵义市湄潭县5个主要产茶区福鼎大白茶树秋季一芽三叶为原料,采用室内摊晾、微波杀青、热风干燥的加工方式制得超微绿茶粉,测定其理化成分含量及色泽,结合感官审评结果,探讨湄潭县超微绿茶粉品质特点及总体水平。结果表明,5个主要产茶区超微绿茶粉的多酚类物质和水浸出物含量较高,氨基酸、咖啡碱含量相对稳定,可形成鲜醇爽口、浓醇回甘2个类型,整体品质较优,可为湄潭县超微绿茶粉的开发利用及茶产业的进一步发展提供参考。
The tea leaves of Fudingdabai tea tree from Meitan Township,Zunyi city,Guizhou province were used as experimental materials,and different fresh leaves of autumn from five major tea-growing areas were used to process ultra green tea powder under the processing conditions of indoor spreading,microwave fixation and hot-air drying.The quality of the made ultra green tea powders was assessed by sensory evaluation,chemical composition and color test,in order to investigate the quality characteristics and general level of ultra green tea powder in Meitan Township.The results of ultra green tea powders from five major tea-growing areas showed that the contents of tea polyphenols and water extract were generally higher while the contents of free amino acid and caffeine were relatively stable.These tea powders formed two styles,one was fresh,mellow and brisk,another was heavy,mellow and sweet after taste,and both of them were of decent quality.It could provide reference for the development and utilization of ultra green tea powder and the further development of tea industry in Meitan Township.
作者
刘阳
李维
卯丹
何国菊
谢文钢
刘燕
LIU Yang;LI Wei;MAO Dan;HE Guoju;XIE Wengang;LIU YAN(College of Biology and Engineering of Environment,Guiyang University,Guiyang 550005)
出处
《食品工业》
CAS
2021年第1期195-198,共4页
The Food Industry
基金
贵州省教育厅青年科技人才成长项目(黔教合KY字[2016]245)
贵州省大学生创新创业训练计划重点项目(201710976042)
贵阳市财政支持贵阳学院学科建设与研究生教育项目[SH-2020]
省级一流生物学教学团队项目(2017158322)。
关键词
超微绿茶粉
湄潭县
品质
感官
茶产业
ultra green tea powder
Meitan Township
quality
sensory evaluation
tea industry
