烘焙工艺对乌龙茶美拉德反应产物的影响  

Effects of Baking on the Products by Maillard Reaction: a Study on Oolong Tea

作　　者：陈泉宾[1] 邬龄盛[1] 王振康[1] 

机构地区：[1]福建省农业科学院茶叶研究所,福建福安355015

出　　处：《茶叶科学技术》2014年第4期29-31,42,共4页Tea Science and Technology

基　　金：福建省农业科学院科技创新团队项目(CXTD-1-1302);福建省农业科学院科技重大专项-福建省茶业发展战略研究;国家星火计划项目(2013GA720002)

摘　　要：为了研究烘焙对茗科1号乌龙茶美拉德反应产物的影响,试验以茗科1号成品茶为材料,设1因素(温度)4水平+2因素(时间、厚度)2水平的不同组合烘焙工艺。结果表明,110℃、120℃、140℃随时间延长,美拉德反应中间产物下降,130℃则上升。不同处理以130℃、5 h、500 g处理的茗科1号美拉德反应中间产物最多,140℃、5 h、500 g处理褐变程度最高。感官审评结果表明,随着温度的升高,时间延长,茶叶色泽逐渐加深,火功香越明显。Oolong tea from Mingke 1（Camellia sinensis）was employed to investigate the effects of baking on the products by Maillard reaction with the 2 treatments one factor（temperature）four levels and two factors（time and thickness）two levels. The results showed that the intermediate products by Maillard reaction were decreased in time-dependent manner at 110℃, 120 ℃and 140℃, but increased at 130℃. From the results, tea, the weight of 500 g, exhibited the greatest intermediate products at 130 for 5h ℃and the heaviest browning at 140 ℃for 5h by Maillard reaction. Sensory evaluation indicated that tea became the dark color by degrees and gave off an excellent fired-flavor with the increase of temperature and time.

关 键 词：烘焙 乌龙茶 美拉德反应 

分 类 号：TS272.4[农业科学—茶叶生产加工]