摘要
本文对比研究了二青及做形工艺对“觉农·翠茗”茶外形及内质品质的影响。结果显示二青及炒制做形影响“觉农·翠茗”茶的品质表现,二青单位体积台时产量过高、84型炒小锅+84型炒对锅的炒制组合形成的样品外形颗粒细紧,内质香气滋味较为鲜爽。本实验条件下,二青单位体积台时产量约56 kg/h·m 3左右,同时采用84型炒小锅+64型炒对锅的工艺组合形成的样品品质较优,外形深绿油润、香气嫩香、浓郁度高,滋味醇厚甘爽,滋味组分中酯型儿茶素类含量相对较低;香气组分相对含量总量及醇类、酮类、碳氢化合物类等表现较高。植醇、芳樟醇、香叶醇和2-呋喃甲醇等25种香气化合物是二青和做形工艺影响“觉农·翠茗”茶品质表现的关键贡献物质。
The impacts of second drying and stir frying techniques on the appearance and internal quality of“Juenong Cuiming”tea were studied.The results showed that the quality performance of“Juenong Cuiming”tea was affected by second drying and stir frying techniques.The appearance of dried tea samples with high hourly output per unit volume in second drying and the combination of 84 type small-pan roasting and 84 type dual-pan roasting techniques gave fine quality tea,in which the internal aroma and taste were fresh.Under these experimental conditions,the tea samples formed by 56 kg/h·m 3 output of second drying technique and the combination of 84 type small-pan roasting and 84 type dual-pan roasting technique showed better quality.These samples showed dark green bloom color in dried tea leaves,tender and rich fragrance,mellow and enjoyable taste after brewing.They had low content of esterized catechins and high levels of total content of aroma components and ratios of alcohols,ketones and hydrocarbons.Twenty-five aroma compounds,including phytol,linalool,geraniol and 2-furanmethanol,were important contributors to the quality performance induced by the second drying and stir frying techniques in“Juenong Cuiming”tea processing.
作者
王子沛
范方媛
龚淑英
黄创盛
周森杰
童薏霖
朱若兰
戚建乔
魏福炯
张旭
WANG Zipei;FAN Fangyuan;GONG Shuying;HUANG Chuangsheng;ZHOU Senjie;TONG Yilin;ZHU Ruolan;QI Jianqiao;WEI Fujiong;ZHANG Xu(Tea Research Institute,College of Agriculture and Biotechnology,Zhejiang University;Agricultural Technology Extension Center,Shangyu District,Shaoxing City)
出处
《茶叶》
CAS
2022年第3期145-152,共8页
Journal of Tea
基金
上虞“觉农·翠茗”加工工艺及产品标准化研究项目
国家现代农业产业技术体系资助(CARS-19)。
