陕南黑毛茶加工工艺研究  

Dark Green Tea Processing Craft in Southen Shaanxi

作　　者：闫列娟[1] 肖斌[1] 索罗丹[1] 马小雪[1] 肖霄[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《北方园艺》2012年第10期172-176,共5页Northern Horticulture

基　　金：国家茶叶产业技术体系资助项目(CARS-23)

摘　　要：以陕西省西乡县的秋季茶树鲜叶为原料加工制成黑毛茶,按照杀青、揉捻、渥堆后再烘干的工序加工黑毛茶,利用紫外分光光度计按照国家标准对黑毛茶渥堆发酵过程中的茶多酚、咖啡碱、氨基酸、碳水化合物以及色素等含量的变化进行了测试,探索最佳工艺参数。结果表明:毛茶中的主要生化成分均随渥堆时间延长而变化。至渥堆结束时,茶红素(TR)、茶黄素(TF)、茶褐素(TB)含量呈增加;茶多酚、氨基酸、咖啡碱和碳水化合物的含量减少。黑毛茶加工工艺参数为,杀青时水叶比0.2:1;杀青每锅投叶量10～12kg;揉捻加叶量28～30kg;摊晾厚度10cm;渥堆含水量50%左右。渥堆过程中,茶红素(TR)、茶黄素(TF)、茶褐素(TB)含量呈增加、茶多酚的降解都直接表现在黑毛茶汤色黄绿、滋味醇和的品质特点上,肯定了黑毛茶的加工工艺。With processing dark green tea by using fresh leaves produced in Autumn as raw material in Hanzhong Xixiang county.According to the sequence of fixation,rub twists,pile-fermentation and drying,and the national standard,used the ultraviolet specrophotometer,polyphenols,caffeine,amino acids,carbohyd rate and pigment were tested contains composition of processing dark green tea to pile-fermentation,to explore the better process parameters.The results showed that with the pile-fermentation prolonged,the main biochemical components had changed.At the end of the pile-fermentation,thearubigins（TR）,theaflavins（TF） and theabrownin（TB） were greatly increased;polyphenols,amino acids,caffeine and carbohydrate reduced.It showed that the better process parameters of dark green tea were fixation＇s leaf∶water was 0.2∶1,fixation＇s weight leaves was 10~12 kg,weight leaves when rub twists was 28~30 kg,thickness of spreading and drying was 10 cm,water content when pile-fermentation was about 50%.It showed that thearubigins（TR）,theaflavins（TF）,theabrownin（TB） were greatly increased and tea polyphenols was reduced,it revealed quality of dark green tea＇s color and tastes,further proof that the processing of dark tea.

关 键 词：黑毛茶 加工 渥堆发酵 色素 茶多酚 

分 类 号：TS272.4[农业科学—茶叶生产加工]