鲜叶摊放对条形绿茶品质的影响研究  被引量:6

Effects of Fresh Tea Leaves Spreading on the Quality of Green Tea

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作  者:黄建琴 丁勇[1] 徐奕鼎[1] 雷攀登[1] 吴琼[1] 

机构地区:[1]安徽省农科院茶叶研究所,安徽祁门245600

出  处:《中国茶叶加工》2013年第4期14-18,共5页China Tea Processing

基  金:安徽省农业科学院"名优茶现代化加工关键技术与装备"科技创新团队(12C0803)

摘  要:以一芽一叶鲜叶为原料,进行摊放处理,取不同时间摊放叶测定含水率和生化成分含量(水浸出物、茶多酚总量、氨基酸总量、可溶性总糖等);取不同时间摊放叶加工干茶样、相同时间摊放叶不同加工工艺加工干茶样,测定其生化成分含量与感官审评.结果表明,摊放中,鲜叶水浸出物含量中期下降,后期增加;茶多酚含量在不同阶段有所增减,但总体呈增加趋势;咖啡碱、氨基酸总量逐渐增加,酚氨比下降;可溶性糖含量有所减少.不同摊放时间对绿茶生化成分与感官品质影响表明,摊放4~5h鲜叶制成的条形绿茶水浸出物、氨基酸含量较高,叶绿素含量则减少,其感官品质表现出外形色泽绿润,内质香气清香高长、滋味醇厚鲜爽,品质总分也较高.相同摊放时间不同加工工艺制作的干茶在品质上有较大差异.Fresh green one leaf and a bud of tea leaves were plucked as raw material, followed by spreading continuously. The moisture content, water extract, total polyphenols, total amino acids and total soluble sugar of the different time spreaded tea leaves were determined. Dry green tea sample processed by di?erent spreading periods leaves and same spreading periods leaves used different processing technology. The green tea samples were subjected to chemical analyses and sensory evaluation. It was demonstrated that water extract, ca?eine and total amino acids increased with spreading time. The total soluble sugar and phenol-ammonia ratio of green tea decreased with spreading time. Polyphenols increased or reduced during the spreading stages, finally by a steadily increasing trend. The water extract and amino acids of green tea were found to be higher processed by the 4-5h spreading leaves, chlorophyll contents reduced at the same time. The green tea gives a tender green colour, persistent flavor, refreshing flavor and higher taster scores. Moreover, the quality of green tea has great difference in different processing technology using same spreading periods leaves.

关 键 词:鲜叶摊放 生化成分 干茶品质 加工工艺 

分 类 号:TS272.51[农业科学—茶叶生产加工]

 

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