增湿连窨工艺对茉莉花茶品质的影响  

Effects of wet fumigation on the quality of jasmine tea

作　　者：郑乃辉[1] 叶乃兴[2] 王振康[1] 杨广[2] 杨江帆[2] 

机构地区：[1]福建省农业科学院茶叶研究所,福建福安355015 [2]福建农林大学茶业科技与经济研究所

出　　处：《福建农林大学学报（自然科学版）》2006年第4期372-376,共5页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：福建省科技厅重大科技项目(2003S007)

摘　　要：采用增湿连窨工艺探讨茉莉花茶窨制过程茶坯含水量的变化动态以及不同配花量对茉莉花茶品质的影响.结果表明:(1)不同配花量处理之间的外形、滋味、汤色得分差异不显著;(2)增湿10%和增湿15%处理间香气、滋味、汤色得分差异不显著,而外形得分差异达显著水平;(3)在窨制茉莉花茶过程中,茶坯含水量控制在15%-25%,其香气明显优于传统工艺,配花量可减少24%-32%;(4)配花量与香气得分之间呈多项式正相关,当配花量超过96%,茶坯吸香已趋于饱和;(5)茉莉花茶窨制过程中,VC和叶绿素含量都呈下降趋势,增湿连窨工艺下降更为明显.The technique of wet fumigation was explored to improve the quality of jasmine tea. The results demonstrated that （ 1 ） no significant difference existed in the shape, taste and broth color of jasmine tea fumigated with different amounts of jasmine flower; （2） no significant difference existed in the scent, taste and broth color of jasmine tea fumigated under the humidity of 10% and 15%, but significant difference in the shape; （3） the scent of jasmine tea fumigated with the water content of refined and baked green tea between 15% and 25% was much better, and the amounts of jasmine flower could be reduced by 24% -32% ; （4） the relationship between the amounts of jasmine flower and the scent of jasmine tea was positively correlated in the way accorded with a polynomial expression, and the aroma absorbed in the refined and baked green tea was up to the full when the amoumts of jasmine was over 96% ; （5） the content of vitamin C and chlorophyll in jasmine tea decrease after fumigation, especially wet fumigation.

关 键 词：增湿连窨 茉莉花茶 茶坯 品质 VC 叶绿素 

分 类 号：S571.1[农业科学—茶叶生产加工]