冰冻对工夫红茶发酵及水浸出物泡出速率的影响  

Effects of Freezing on the Fermentation and Speed of Infusion of Congou Black Tea

作　　者：袁弟顺[1] 林丽明[2] 金心怡[1] 孙云[1] 

机构地区：[1]福建农林大学园艺学院,福建福州350002 [2]福建农林大学植物病毒研究所,福建福州350002

出　　处：《湖南农业大学学报（自然科学版）》2004年第5期437-439,共3页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：福建省教育厅资助项目(JA00182)

摘　　要：为了解冰冻对工夫红茶发酵及水浸出物泡出速率的影响,将鲜叶、萎凋叶在-17 ℃冰箱速冻2 h,然后解冻、揉捻、发酵、干燥制成工夫红茶.结果冰冻的茶鲜叶与萎凋叶的茶多酚氧化酶活性降低32.9%和33.3%,冰冻萎凋叶揉捻后细胞损伤率增加到99.3%,发酵时间由4 h缩短到2 h.冰冻处理的工夫红茶茶多酚含量减少8.4%,水浸出物、茶黄素(TFS)、茶红素(TRS)含量分别增加7.9%,25.8%和38.3%,而氨基酸只增加0.7%.萎凋叶的冰冻处理明显提高了红茶品质与水浸出物的泡出速率.The effects of freezing on the fermentation and speed of infusion of congou black tea was studied.Congou black tea from the fresh and withering tea leaves was performed as follows: deep freezing at -17 ℃ for 2 h,then thawing,rolling,fermenting and drying.The results showed that the activity of tea polyphenol oxdase was reduced by 32.9% and 33.3% respectively when treated with the freezing on the fresh and withering tea leaves.And the percentage of broken tea leaf cells increased from 95.2% to 99.3% on the withering and rolling tea leaves, the speed of black tea fermentation also increased from 4 h to 2 h.The content of tea polyphenols decreased by 8.4%.The content of amino acid only increased by 0.7%,while the content of water extracted substances,theaflavins(TFS),thearubigins(TRS) increased by 7.9%,25.8% and 38.3% respectively.Therefore,freezing on the withering tea leaves can improve the quality of congou black tea,as well as accelerate the infusion speed of congou black tea compounds.

关 键 词：冰冻 红茶 发酵 泡出速率 

分 类 号：S571[农业科学—作物学]