不同杀青工艺对秋茶香气品质的影响  

Effects of different fixation process on the aroma quality of autumn tea

作　　者：敖存[1] 唐德松[1] 张俊[1] 龚淑英[1] 顾志蕾[1] 

机构地区：[1]浙江大学农业与生物技术学院茶学系,浙江杭州310029

出　　处：《食品工业科技》2011年第5期309-311,共3页Science and Technology of Food Industry

基　　金：浙江省科技厅项目(2007C12001)

摘　　要：杀青过程是绿茶加工过程中的重要步骤。采用滚筒、汽热混合、热风3种杀青方式,对秋季绿茶进行8种杀青处理。利用热像仪对杀青叶叶温进行测定,结合感官审评和理化分析,研究了不同杀青过程对秋茶香气品质的影响。结果表明,不同杀青条件下,杀青叶叶温及理化成分含量有所差异,滚筒杀青对秋茶鲜叶的杀青效果较难控制,而汽热杀青和热风杀青比较容易控制杀青效果,而采用汽热混合杀青能够获得茶样更好的香气品质。理化分析也表明,采用汽热混合杀青能够较多地固定茶多酚、儿茶素等物质,降低花青素、黄酮甙等苦味物质,可以作为提高秋茶品质的加工措施。Effect of three fixation methods（roller,combination of steam and hot-air）on the aroma quality of autumn tea were investigated in this work.Sensory evaluation accompany with chemical analysis was performed to evaluate the quality of tea samples.Compared with roller fixation technology and hot-air fixation,the tea sample treated using steam and hot-air fixation technology could obtain good aroma quality.Chemical analysis indicated that,after steam and hot-air fixation treatment,the content of tea polyphenols,tea catechins could be preserved,and the compounds with bitter taste,such as accompany were reduced.The results of this work indicated that steam and hot-air fixation was a good process for autumn tea production.

关 键 词：秋茶 杀青 香气品质 

分 类 号：TS272.4[农业科学—茶叶生产加工]