自然摊放萎凋工艺对柿叶茶品质改进的影响  

Effects of withering technology by natural spreading on improving quality of persimmon leaf tea

作　　者：林娇芬[1] 林河通[2] 陈绍军[2] 刘木水[2] 陈莲[2] 

机构地区：[1]漳州师范学院生物科学与技术系,福建漳州363000 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《福建农林大学学报（自然科学版）》2007年第1期102-105,共4页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：福建省自然科学基金资助项目(B0210021);福建省科技厅重点资助项目(2004N046);福建省教育厅资助项目(JB05142)

摘　　要：以安溪油柿鲜叶为原料,研究室温自然摊放萎凋工艺对柿叶化学成分含量和柿叶茶品质的影响.结果表明:在杀青工序前增加萎凋工序,可明显减轻柿叶茶的青腥味,改进柿叶茶汤的滋味和香气,提高柿叶茶品质.萎凋增加了柿叶中的可溶性糖、游离氨基酸和水浸出物含量;但萎凋也降低了柿叶中的类黄酮、多酚和VC等活性成分的含量.本试验结果还表明,安溪油柿叶的最适萎凋时间为6 h,以该萎凋柿叶为材料,可以研制成一种色、香、味俱佳的柿叶保健茶.Leaf of Anxi persimmon （ Diospyros kaki L. f. cv. Anxi） was used. Effects of withering technology by natural spreading at ambient temperature on chemical constituents of persimmon leaf and quality of persimmon leaf tea were investigated. The results showed as follows ： withering technology could obviously reduce grass odor, improve taste and aroma of infusion, and enhance quality of persimmon leaf tea. Contents of soluble sugar, free amino acid and water extraction of persimmon leaf increased, but contents of bioactive components such as flavonoid, polyphenol and vitamin C decreased during withering. Our study indicated that withering persimmon leaf for 6 hours at ambient temperature could yield a healthy tea product with desirable color, aroma and flavor.

关 键 词：安溪油柿 柿叶 摊放 萎凋工艺 化学成分 柿叶茶 品质 

分 类 号：TS272.55[农业科学—茶叶生产加工] S665.2[轻工技术与工程—农产品加工及贮藏工程]