不同烘干温度对茉莉花茶品质的影响  

The Effects of Different Drying Temperature on the Quality of Jasmine Tea

作　　者：袁弟顺[1] 杨江帆[1] 孙云[1] 金心怡[1] 

机构地区：[1]福建农林大学园艺学院,福建福州350002

出　　处：《江西农业大学学报》2004年第5期763-766,共4页Acta Agriculturae Universitatis Jiangxiensis

基　　金：福建省科技厅重大资助项目(2003S007)

摘　　要：以毛峰绿茶为素坯,用茉莉花窨制3次,设置60℃、90℃、120℃、150℃4种烘干温度。结果表明:90℃烘焙的茉莉花的综合品质得分最高,茉莉花香气与茶坯香气协调,其他依次为120℃、60℃、150℃;茶叶中黄酮类总量随着烘温的升高而下降;茶多酚类总量与烘焙温度及在烘时间相关,以120℃处理最高、60℃处理最低;香精油总量的大小依次为90℃处理、60℃处理、120℃处理、150℃处理;芳樟醇的含量与茉莉花茶品质呈正相关。During the scenting process for jasmine tea, the effects of different drying temperature on the quality of jasmine tea were determined by using top quality spring Maofeng green tea as the adobe. Spring Maofeng green tea was scented with jasmine flower three times, and the drying temperature was 60℃, 90℃, 120℃ and 150℃ respectively after sieving jasmine flower from the tea adobe. The results showed: the overall quality of jasmine tea was the best, the fragrant of jasmine tea and tea adobe were in perfect harmony when the drying temperature was 90℃. The overall quality of jasmine tea was the best when dried at 120℃, and followed by that at 60℃, 150℃; the contents of tea flavour obviously decreased with the increase of the drying temperature; the contents of tea polyphenol was also correlated to the drying temperature and time, which was the highest when dried at 120℃ and the lowest at 60℃; the content of essential oil absorbed by tea adobe was the highest when dried at 90℃, and followed by those at 60℃, 120℃, 150℃; and the contents of linalool was positively correlated to the quality of jasmine tea.

关 键 词：烘干温度 茉莉花茶 品质 

分 类 号：S571.1[农业科学—茶叶生产加工]