摘要
为提高碾茶品质,考察遮荫方式(直接覆盖、高棚覆盖和混合覆盖)和遮阴时间(6、10、15、20 d)、杀青机蒸汽流量(60、80、100、120、140 kg/h)和烘干温度(210、220、230、250℃)等关键工艺参数对碾茶感官品质、理化成分的影响,并研究碾茶加工过程中理化成分的变化。结果表明:遮荫方式以混合覆盖加工的碾茶综合品质最佳;直接覆盖6 d、高棚覆盖15 d时加工的碾茶品质均较好。杀青蒸汽流量为120 kg/h时,加工的碾茶酚氨比最小,茶氨酸含量最高,能较好保留茶叶营养成分;烘干温度220℃干燥的碾茶感官品质整体较优,叶绿素和氨基酸含量最高。相关性分析表明,碾茶感官品质总得分与叶绿素a(r=0.741,P<0.01)、叶绿素b(r=0.767,P<0.01)和总叶绿素(r=0.754,P<0.01)含量呈极显著正相关,而茶汤浓度与其色差L^(*)值呈极显著负相关(r=-0.817,P<0.01)。
To improve the quality of Tencha,the effects of shading treatments(direct covering,shed covering,and mixed covering),covering times(6,10,15 d and 20 d),steam flow rate of the fixing machine(60,80,100,120 kg/h and 140 kg/h),and drying temperature(210,220,230℃and 250℃)on the sensory quality and main chemical composition of Tencha were studied.The changes in physical and chemical components of Tencha during processing were discussed.The results showed that the Tencha treatments with mixed covering had a better comprehensive quality.The quality of Tencha by direct covering for 6 d or shed covering for 15 d was optimum.The theanine content of Tencha processed with steam flow rate of 120 kg/h was significantly higher than that of other flow rates,the ratio of tea polyphenols to amino acids was the smallest,and had better retention of tea nutrition.The Tencha dried by 220℃had the highest sensory evaluation score and the highest content of chlorophyll and amino acid.Correlation analysis showed that the score of sensory quality was positively correlated with the content of chlorophyll a(r=0.741,P<0.01),chlorophyll b(r=0.767,P<0.01),and the total chlorophyll(r=0.754,P<0.01).There was a significant negative correlation between concentration of tea infusion and its L^(*)value(r=-0.817,P<0.01).
作者
曾淋
毛雅琳
汪芳
郑寨生
胡美娟
傅燕青
金珊
袁名安
许勇泉
ZENG Lin;MAO Yalin;WANG Fang;ZHENG Zhaisheng;HU Meijuan;FU Yanqing;JIN Shan;YUAN Ming'an;XU Yongquan(Zhejiang Key Laboratory of Tea Processing Engineering,Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,Zhejiang,China;College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China;Jinhua Shuanglong Laboratory,Jinhua Academy of Agricultural Sciences,Jinhua 321000,Zhejiang,China;Wuyi Huashida Tea Co.,Ltd.,Jinhua 321000,Zhejiang,China;Zhejiang Huamingyuan Tea Co.,Ltd.,Jinhua 321000,Zhejiang,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第15期118-126,共9页
Food Research and Development
基金
浙江省茶叶产业技术团队项目
浙江省农业(茶树)新品种选育重大科技专项(2021C02067-6)。
关键词
碾茶
遮荫
杀青
烘干
茶叶品质
Tencha
shading
fixing
drying
tea quality
