自动发酵罐与传统发酵普洱茶品质比较研究  

Comparative analysis on the quality of Pu-erh tea fermenting with automatic fermentation tank and traditional method

作　　者：李亚莉[1] 朱广鑫[1] 周红杰[1] 黄云战[2] 赵永洁 郝强[2] 

机构地区：[1]云南农业大学普洱茶学院,云南昆明650201 [2]云南农业大学工程技术学院,云南昆明650201 [3]昆明铁道职业技术学院,云南昆明650208

出　　处：《食品工业科技》2013年第16期169-173,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31260197);云南省自然科学重点基金项目(2009CC005);国家科技支撑计划项目课题(2007BAD58B02);云南省科技厅富民强县计划项目(2011EB117)

摘　　要：以云南大叶种晒青茶为原料,研究双层保湿转动式普洱茶自动发酵罐与传统发酵方式加工普洱茶品质之间的差异。对自动发酵罐和传统发酵普洱茶样品进行理化和感官审评的比较分析。结果表明,两种方式加工的普洱茶在品质上无显著差异(p=0.9484),自动发酵罐发酵的普洱茶黄酮、咖啡碱、茶多酚、氨基酸、茶褐素的含量均高于传统发酵的普洱茶,儿茶素和水浸出物的含量比传统发酵普洱茶稍低;发酵罐发酵普洱茶大幅缩短了发酵周期,仅需24d就能形成普洱茶特有的甘、滑、醇、厚的品质特点,而传统发酵需56d才能完成普洱茶的发酵。本研究为普洱茶自动发酵罐的应用提供了理论依据。Taken Yunnan sun-dried green tea as raw material,the quality difference of pu-erh tea fermenting by using the automatic fermentation tank（patent number：200920111698.9） and traditional method was analyzed. Through the chemical components and sensory evaluation,results showed that the quality of samples processing by two methods has no significant difference （ p = 0 . 9484 ） . Contents of flavone , caffeine , tea polyphenols,amino acid and theabromine of samples fermenting by automatic fermentation tank were higher than those of fermenting by traditional method. The aroma and taste of pu-erh tea was best formed fermentation 24 days by using automatic fermentation tank,while it needed 56 days by traditional method. It provided the experimental data for application of automatic fermentation tank.

关 键 词：普洱茶 自动发酵罐 发酵 工艺 品质 

分 类 号：TS272.4[农业科学—茶叶生产加工]