烘焙工艺对饮料加工用绿茶品质的影响  

Effect of roasting process on the quality of tea used in green-tea beverages

作　　者：黄膑樟 林晓蓉[1] 陈忠正[1] 张媛媛[1] 刘晓辉 罗龙新 李斌[1] HUANG Bin-zhang;LIN Xiao-rong;CHEN Zhong-zheng;ZHANG Yuan-yuan;LIU Xiao-hui;LUO Long-xin;LI Bin(College of Food Science,South China Agricultural University,Guangzhou,Guangdong 510642,China;Shenbao Huacheng Tech Co.,Ltd.,Shenzhen,Guangdong 518115,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]深宝华城科技股份有限公司,广东深圳518115

出　　处：《食品与机械》2020年第11期165-171,共7页Food and Machinery

摘　　要：为研究茶饮料工业化生产过程中原料用绿茶适宜的烘焙工艺及其品质变化,以绿茶饮料加工常用的蒸青绿茶为材料,分别采用焙煎机和烘箱两类设备,设置不同烘焙温度、烘焙时间和添水量,通过正交试验确定适宜的工艺参数;并分析评价其感官品质、主要理化成分和特征香气。结果表明:烘焙可去除绿茶青草气,增加花果香、烘焙香,降低苦涩味;烘焙过程中,绿茶的主要理化成分含量呈降低趋势;焙煎机烘焙的绿茶香气浓郁,茶多酚等主要理化成分及呈焙香的挥发性组分含量高,而烘箱烘焙的绿茶汤色、滋味更佳。研究条件下茶饮料用绿茶烘焙优化工艺为:焙煎机:18%添水量、140℃烘焙10min;烘箱:15%添水量、140℃烘焙5h。To explore the effects of the roasting process on the quality of green tea used as raw materials in the industrial production of green tea beverages and to optimize the roasting process,steamed green tea was roasted using a roaster and an oven,respectively.Effects of roasting temperature,roasting time,and the dosage of additional water on the sensory quality,contents of major chemical components,and the composition of volatile components of green tea were analyzed.The roasting process of green tea using roaster and oven was optimized using the orthogonal experiment.The results showed that the odor of grass was removed from green tea and its aroma was significantly enhanced after roasting.Additionally,the astringency of green tea infusion was decreased and its taste was remarkably improved.However,the contents of tea polyphenols,free amino acids,and soluble carbohydrates showed a decreasing trend during roasting.Moreover,green tea roasted by a roaster showed a stronger aroma as well as higher contents of major chemical components and volatile compounds that contributed to the roasting aroma than those roasted by an oven,but the latter showed better infusion color and taste.The optimal quality of green tea was achieved after being roasted at 140℃for 10 min via a roaster with 18%of additional water or roasted at 140℃for 5 husing an oven with 15%of additional water.

关 键 词：绿茶 烘焙工艺 感官品质 理化成分 香气特征 

分 类 号：TS272.51[农业科学—茶叶生产加工]