摘要
为开发桂花铁观音新产品,以中低档清香型铁观音和桂花鲜花为原料,对其窨花前后感官品质与化学成分进行分析。结果表明:处理A5感官综合得分最高为92.77,品质表现为桂花香浓郁,滋味鲜醇甘爽、桂花香明显;最佳窨制工艺为配花量(桂花鲜花:铁观音)1∶10、窨制2次、每次窨制15 h;与茶坯相比,桂花铁观音的叶绿素、茶多酚、酚氨比、咖啡碱含量均有所下降,而水浸出物、氨基酸、可溶性糖、茶黄素、茶红素和茶褐素等的含量均有所增加,且处理间差异显著(p<0.05)。窨制工艺提升了花香和滋味的鲜爽感,表明窨制工艺有利于提升中低档铁观音的品质。
In order to develop new products of Osmanthus Tieguanyin, the sensory quality and chemical composition of sweet-scented Osmanthus Tieguanyin before and after scenting were analyzed in this study by low and middle grade sweet-scented Tieguanyin and Osmanthus flowers as materials. The results showed that the sensory comprehensive score of A5treatment was the highest with 92.77, and the quality of sweet-scented Osmanthus Tieguanyin was characterized by strong and obvious fragrance, fresh and mellow taste. The best scenting process is the amount of flowers(Osmanthus flowers: Tieguanyin)1:10, scenting 2 times, each scenting time is 15h;compared with Tieguanyin without scenting, the chlorophyll, teapolyphenol,polyphenol ammonia ratio, caffeine content of sweet-scented Osmanthus Tieguanyin decreased, and the water extract, amino acid, soluble sugar, TFs, TRs and TBs content increased, and there were significant differences(p<0.05) between different processing. Scenting process improved the aroma and taste, indicating that it was beneficial to improve the quality of low and middle grade Tieguanyin.
作者
周炎花
杨双旭
张琳莉
陈建基
肖腾香
ZHOU Yanhua;YANG Shuangxu;ZHANG Linli;CHEN Jianji;XIAO Tengxiang(Zhangzhou College of Science and Technology,Zhangzhou,Fujian 363202,China;Collaborative Innovation Center for Tea Industry Application Technology of Fujian Higher Vocational College,Zhangzhou,Fujian 363202,China;Yidaijiaxiang Organic Tea Co.,LTD.,Zhangzhou,Fujian 363800,China)
出处
《热带农业科学》
2022年第5期75-80,共6页
Chinese Journal of Tropical Agriculture
基金
福建省教育厅中青年教师项目科技类(No.JAT201481)
2020年漳州科技职业学院校级项目自然科学类(No.ZK202001)。
关键词
桂花
铁观音
工艺
品质
Osmanthus
Tieguanyin
processing technology
quality
