小乔木型中叶类茶树品种的扁形绿茶加工工艺研究  

Process Optimization of Flat-shaped Green Tea with Tea Cultivars of Subarbor and Middle Leaves

作　　者：郭雅玲[1] 赖凌凌[1] 

机构地区：[1]福建农林大学园艺学院茶学系,福建福州350002

出　　处：《热带作物学报》2013年第1期157-163,共7页Chinese Journal of Tropical Crops

基　　金：福建省教育厅资助项目"微波加热技术应用"(No.JA99164);名特优乌龙茶;绿茶初加工技术研究与示范

摘　　要：为了提高小乔木型中叶类茶树品种的扁形绿茶的品质水平,以摊放程度、青锅方式、辉锅方式为因素,进行三因素二水平L4(23)正交试验,选用两种高香品种黄棪和梅占,对生化成分、滋味化学鉴定、茶汤色度值和感官品质等品质化学指标进行分析比较。结果表明:(1)品种不同对扁形绿茶品质化学特征有影响;(2)T2处理(减重率10%-15%→微波杀青后多功能机整形→多功能机辉锅)为最优工艺,可实现扁形绿茶全程机制,生产效率高、容易稳定品质,在提高茶汤亮度和提升叶底品质上有突出优势,并能够形成品种独特的品质特色(黄棪表现为汤色嫩绿明亮,带花香;梅占表现为香气高长、滋味浓爽鲜嫩)。In order to improve the quality of flat-shaped green tea, using two cultivars of subarbor and middle leaves called Huang Dart and Mei Zhan as the materials, a orthogonal test L4（2^3 were undertaken, in which the spread, the fixation and the dry with rubbing leaves were factors and chemical quality parameters such as biochemical compounds contents, sensory qualities, chromatic values and taste scores of tea liquid were analyzed. The results showed that ① differences between cuhivars highly influenced values of chemical quality parameters, ②of 4 treatments, T2 was the optimal treatments, whose procedure was ＂spreading leaves to weight-loss ratio of 10%- 15%→microwave fixing before shaping by the multi-function machine→drying with rubbing leaves by the multi- function machine＂. T2 made the production of flat-shaped green tea mechanized, had a high efficiency, stabilized tea quality, especially improved the brightness of tea liquor and the quality of infused leaves and formed distinctive qualities of different cuhivars： Huang Dan was green and bright in the liquid color with flowery aroma and taste, while Mei Zhan was high and long in aroma with strong, brisk and umami taste.

关 键 词：小乔木中叶类品种 扁形绿茶 微波杀青 正交优选 

分 类 号：S571.1[农业科学—茶叶生产加工]