原料茶揉捻工艺对绿茶饮料品质的影响  

Effect of Raw Tea Processing with Different Rolling Technology on the Quality of Green Tea Beverage

作　　者：袁海波[1] 尹军峰[1] 邓余良[1] 许勇泉[1] 汪芳[1] 陈根生[1] 

机构地区：[1]中国农业科学院茶叶研究所/国家茶产业工程技术研究中心农业部茶树生物学与资源利用重点实验室/浙江省茶叶加工工程重点实验室,浙江杭州310008

出　　处：《茶叶科学》2014年第1期29-35,共7页Journal of Tea Science

基　　金：浙江省重大科技专项农业项目(2008C12038);农业部重点实验室开放课题(2010K1003)

摘　　要：将不同揉捻工艺处理的绿茶原料加工成绿茶饮料,比较其浸出特性以及品质稳定性。研究表明,边烘边揉处理样的浸出特性较好,浸提10 min时茶多酚浸出量约为60 min时的92.9%;在4℃、37℃下贮藏7 d后,4种揉捻工艺处理中以边烘边揉、趁热揉捻处理样的氨基酸总量、色差值(L、-a/b)和感官品质得分较高,稳定性较好;灭菌后边烘边揉、趁热揉捻处理样的EGCG、GCG等酯型儿茶素总量相对较低。综合分析,饮料用原料茶的揉捻工序宜采用边烘边揉等热揉工艺。Different raw teas made from tea var. Fuding Dabai with different rolling technology were adapted to process green tea beverage and the leaching characteristics and quality stability were studied. Results showed that, the treatment of rolling with hot air of 50℃ indicated good leaching characteristics, extraction of 10 min tea polyphenols leaching amount is about 92.9% at 60 min. Storage at 37℃ and 4℃ for 7 days, the treatment of rolling with hot air of 50℃ and rolling with fixation leaf while hot had a high value of total amino acids, the color value （L, -a/b） and sensory quality scoring in 4 kinds of rolling processing treatments, and showed good quality stability. Total content of ester catechins include EGCG, GCG, ECG, CG was relatively low after sterilization with the treatment of rolling with hot air of 50℃ and rolling with fixation leaf while hot. Comprehensive analysis, the processing technology of special ingredients of tea beverage should adopt heat-rolling technology for example roll with hot air of 50℃.

关 键 词：原料茶 揉捻工艺 风味 茶饮料 

分 类 号：TS272.51[农业科学—茶叶生产加工] TS275.2[轻工技术与工程—农产品加工及贮藏工程]