发酵处理对宜红茶品质影响的研究  

Study on the Effect of Different Fermentation Treatments on the Quality of Yichang Black Tea

作　　者：宋晓东[1] 赵瑶[1] 罗晓英[1] 黄啟亮[1] SONG Xiao-dong;ZHAO Yao;LUO Xiao-ying;HUANG Qi-liang(Hubei Three Gorges Polytechnic,Yichang 443000,China)

机构地区：[1]湖北三峡职业技术学院,湖北宜昌443000

出　　处：《中国茶叶加工》2017年第5期44-47,共4页China Tea Processing

基　　金：宜昌市科学技术研究与开发项目(A15-213)

摘　　要：以宜昌群体种一芽一叶鲜叶为原料,采用正交试验,控制时间、温度和摊叶厚度。结合感官审评和品质成分测定分析,结果表明,采用红茶智能发酵机,发酵湿度控制在95%,每间隔0.5 h翻叶通气一次,最优工艺组合为发酵室温度24℃、发酵时间3 h、摊叶厚度7 cm。依最优工艺组合制得的茶叶香气花香浓郁,汤色橙黄明亮,滋味鲜甜,且氨基酸、茶黄素、茶红素含量高出其他处理。This paper used Camellia sinensis cv Yichangzhong(population variety)landraces of one bud with fresh leaves as materials in the orthogonal experiment with the time,temperature and leaf thickness controlled.Combined with organoleptic appreciation and quality component analysis,the study found that by using the black tea intelligent fermentation machine with fermentation humidity controlled at 95%and every 0.5 h of leaf ventilation,the optimum process combinations were as follows#the fermentation temperature was 24!,the fermentation time was 3 h,and the leaf thickness was 7 cm.Operated with the optimal combination,the tea aroma was fragrant,soup color was orange bright,taste was brisk and sweet,and the contents of amino acids,TF and TR were higher than other treatments.

关 键 词：宜红茶 发酵 品质 影响 

分 类 号：TS272.52[农业科学—茶叶生产加工]