菜用黄麻制茶特性及制茶品质研究  

Study on Characteristics of Tea Processing with Edible Jute and the Quality of Edible Jute Tea

作　　者：李翔[1] 聂青玉[1] 许彦[1] 刘丹[1] 张艳[1] 付勋[1] LI Xiang;NIE Qing-yu;XU Yan;LIU Dan;ZHANG Yan;FU Xun(Chongqing Three Gorges Vocational College,Chongqing 404155,China)

机构地区：[1]重庆三峡职业学院,重庆404155

出　　处：《食品研究与开发》2020年第24期108-111,共4页Food Research and Development

基　　金：重庆市教委科学技术研究项目(KJQN201803507);重庆市高校创新研究群体项目(CXQTP19037)。

摘　　要：菜用黄麻营养价值丰富,为探明其制茶特性及品质,以菜用黄麻一芽一叶-二叶、嫩叶、老叶为原料,探讨其物理、化学特征并判定其制茶适性,制备相应的茶叶品种,并分析其感官和理化品质。结果表明:菜用黄麻鲜叶色泽深绿,叶片较大且叶质薄软、叶绿素和蛋白含量较高而多酚类含量较低,适制珠状绿茶;按照绿宝石工艺制备绿茶后,3种茶的感官和理化品质差异显著,以老叶成茶品质最优,其感官品质评分达到85.37±5.1,游离氨基酸含量丰富,达到(17.0±0.15)%,但是茶多酚和咖啡碱含量远小于对照组茶叶,所以其口感滋味鲜爽、醇厚,但缺乏浓强刺激的滋味。可作为适合体胃寒凉的老年、妇女等人群的代茶饮料。The edible jute is rich in nutritional value.In order to explore the characteristics of tea processing and the quality of edible jute tea,the physical and chemical characteristics of jute from one bud to two leaves,tender leaves and old leaves of vegetable jute were studied,and the suitability of tea making was determined.The corresponding tea varieties were made,and the sensory and physical and chemical quality were analyzed.The results showed that:the fresh leaves of edible jute had dark green color,big,thin and soft leaves,high content of chlorophyll and protein,and low content of polyphenols,suitable for making pearl green tea.The sensory and physical and chemical quality of the three kinds of green tea prepared by emerald process were significantly different.The quality of old leaf tea was the best,with the sensory quality score of 85.37±5.1,and the content of free amino acids was(17.0±0.15)%.However,the content of tea polyphenols and caffeine was far less than that of the control group,so the taste of the tea was fresh and mellow,but it lacked strong and stimulating taste.It could be used as a substitute tea drink for the aged and women with cold body and stomach.

关 键 词：菜用黄麻 制茶适性 制茶品质 绿茶 感官评价 

分 类 号：TS272.5[农业科学—茶叶生产加工]