摘要
通过对不同品种、不同冷冻时间、不同干燥提香方式加工的冷泡工夫红茶茶样的感官评审及水浸出物含量的比较分析。结果表明,经48h冷冻工艺技术处理后的茶样叶底色泽红亮,发酵均匀,且水浸出物含量较对照提高10%-20%;三种不同干燥提香方式的比较结果表明炭焙提香工艺最优,表明采用冷冻48h处理结合炭焙提香的加工工艺技术生产的冷泡红茶品质最佳,该工艺生产冷泡红茶具有示范推广的可行性,尤其是原料较为粗大的品种采用冷泡红茶工艺技术所制干茶品质提升效果更为显著。
Sensory quality and water-soluble extract content of cold brew black teas processed using various cultivars,freezing time duration and drying methods were investigated.The results showed that the color of the infused leaves in samples prepared by freezing for 48h was bright,the leaf fermentation was well even,and the water-soluble extract increased by 10%-20%compared with the control.The comparison results of three different drying methods showed that the charcoal fire baking was the best,and the quality of cold-brewed black tea produced by 48h freezing plus charcoal fire baking was the best.The production of cold-brew black tea by this technology was technically feasible,and the technology is worth to be popularized.
作者
师大亮
崔宏春
敖存
赵芸
余继忠
黄伟红
SHI DaLiang;CUI Hongchun;AO Cun;ZHAO Yun;YU Jizhong;HUANG Weihong(Hangzhou Academy of Agricultural Sciences,Hangzhou 310024,China;Zhejiang Agricultural Technology Extension Center,Hangzhou 310020,China)
出处
《茶叶》
2023年第2期80-85,共6页
Journal of Tea
基金
杭州市重大科技项目(202203A06)
院创新团队项目
浙江省农业重大技术协同推广项目(2022XTTGCY02)
浙江省“三农九方”科技协作项目(2022SNJF039)。
关键词
工夫红茶
冷冻工艺
干燥提香
品质提升
Congou black tea
freezing process
dry incense
quality improvement
