摘要
以贮藏5、10个月(含水量分别为8%和13%)蒙山毛峰为研究对象,分别设定70℃、90℃、110℃和130℃共4个不同温度,进行不同时间的烘焙,探究烘焙工艺对冷藏后名优绿茶主要生化成分和感官品质的影响。结果表明:70℃、90℃和110℃烘焙均可以提高香气,去除陈味,降低茶汤苦涩味,增加醇和度,提高茶叶的感官品质。随着烘焙温度提高和烘焙时间的延长,茶多酚、氨基酸、ECG、EGCG和儿茶素总量下降,水浸出物和可溶性糖的含量未呈规律性变化。90℃烘焙显著降低名优绿茶的茶多酚、EGCG、GCG、ECG、CG及儿茶素总量,提高可溶性糖含量,增加茶汤甜度。不同含水量名优绿茶最佳烘焙处理为:90℃烘焙35 min。
Taking Mengshan Maofeng stored for 5, 10 months respectively, with a water content of 8% and 13% as the research object, set 4 different temperatures of 70, 90,110 and 130℃ respectively, and bake for different times, to explore the effect of baking process on the sensory quality and effects of major biochemical components. The results showed that baking at 70 ℃,90℃ and 110℃ could improve the aroma, remove the old taste, reduce the bitterness and astringency of the tea soup, increase the alcohol degree, and improve the sensory quality of tea leaves, and, sensory quality scores were higher than others. With the increase of baking temperature and baking time, the total amount of tea polyphenols, amino acids, ECG, EGCG and catechin decreased, and the content of water extract and soluble sugar did not change regularly. Baking at 90℃ has a significant effect on reducing the total amount of tea polyphenols, EGCG, GCG, ECG, CG and catechins in green tea, and baking at this temperature for different times can increase the content of soluble sugar and increase the sweetness of tea soup. Baking at 90℃ for 35 min would be the best treatment for storaged famous green tea with different moisture content.
作者
黄藩
罗凡
张翔
胥亚琼
尧渝
李兰英
龚雪蛟
HUANG Fan;LUO Fan;ZHANG Xiang;XU Ya-xiong;YAO Yu;LI Lan-ying;GONG Xue-jiao(Tea Research Institute,Sichuan Agricultural Sciences,Chengdu,Sichuan,610011,China)
出处
《茶叶学报》
2022年第2期92-100,共9页
Acta Tea Sinica
基金
四川省科技厅科技计划重点研发项目(2020YFN0154)
现代农业产业技术体系建设专项资金项目(CARS-19)。
关键词
烘焙
名优绿茶
感官品质
生化成分
Green tea
baking
sensory quality
biochemical components
