鹿苑茶闷堆工艺研究  

Studies on the Piling Technological Effects on Luyuan Yellow Tea

作　　者：周继荣[1] 陈玉琼[1] 孙娅[1] 倪德江[1] 

机构地区：[1]华中农业大学园艺林学学院,湖北武汉430070

出　　处：《食品科学》2005年第11期107-111,共5页Food Science

基　　金：湖北省"九五"科技攻关项目(991P1001)

摘　　要：通过4因素3水平正交试验,研究了揉捻时间、茶叶含水量、闷堆温度和闷堆时间对鹿苑茶品质的影响。结果表明,茶叶含水量、闷堆温度和闷堆时间对茶多酚和叶绿素含量影响达到极显著水平,而闷堆温度和闷堆时间对蛋白质、氨基酸和可溶性糖的含量影响不显著;茶叶含水量、闷堆温度和闷堆时间之间两两交互作用对叶绿素含量影响较大;茶多酚和叶绿素含量随茶叶含水量、闷堆温度和闷堆时间的增加呈下降趋势。应用L*a*b*表色系统描述干茶和茶汤色泽,随着茶叶含水量、闷堆温度和闷堆时间的增加,干茶和茶汤a*为负值,均呈上升趋势;干茶和茶汤b*均为正值,茶汤b*呈增加趋势,干茶b*变化趋势不明显。结合感官审评结果、品质成分和色泽分析,鹿苑茶最佳闷堆条件为:茶叶含水量40%左右,闷堆温度35℃左右,闷堆时间7h左右。The effects of rolling time, water content of tea, piling temperature and piling duration on the quality of Luyuan yellow tea were studied in orthogonal design. Results showed that the effects of water content, piling temperature and duration on the contents of tea polyphenols and chlorophyll respectively were significant, but the effects of piling temperature and duration on the contents of protein, amino acids and soluble sugar were not significant. The effects of the mutual -factor interactions among water content, piling temperature and duration on the content of chlorophyll were significant. With the increasing of water content, piling temperature and duration, the contents of tea polyphenols and chlorophyll appeared in a decreased trend. L＊ a ＊ b ＊ color system was applied to describe the color of drying tea and tea liquor. The a＊ values of drying tea and tea liquor were all negative and declined with the increasing of water content, piling temperature and duration, and the b＊ value of drying tea and liquor were positive, the b＊ value of tea infusion tended to increase, but that of drying tea showed no obvious trend. Combining with the organoleptic testing results and the changing trend of biochemistry components and color, the optimizing piling conditions were：water content of tea 40%, piling temperature 35℃, and piling duration 7h.

关 键 词：黄茶 鹿苑茶 闷堆 

分 类 号：TS272.4[农业科学—茶叶生产加工]