贵州省超微绿茶粉品质分析  

Quality Analysis of Ultra Green Tea Powders in Guizhou Province

作　　者：刘阳 奉红琼 宋常美 王继玥 陈智雄 刘燕 LIU Yang;FENG Hong-qiong;SONG Chang-mei;WANG Ji-yue;CHEN Zhi-xiong;LIU Yan(College of Biology and Engineering of Environment,Guiyang University,Guiyang 550005,Guizhou,China)

机构地区：[1]贵阳学院生物与环境工程学院,贵州贵阳550005

出　　处：《食品研究与开发》2021年第14期26-29,共4页Food Research and Development

基　　金：贵州省教育厅青年科技人才成长项目(黔教合KY字[2016]245);贵阳学院科研资金(GYU-KY-[2021])。

摘　　要：以贵州省4个主要产茶区(黔南州都匀市、贵阳市开阳县、遵义市湄潭县、安顺市)福鼎大白茶树秋季一芽三叶为原料,采用室内摊晾、微波杀青、热风干燥的加工方式制得超微绿茶粉,测定其特征性成分含量及色泽,并结合感官审评结果探讨贵州省各地超微绿茶粉品质特点及总体水平。结果表明,4个主要产茶区超微绿茶粉的多酚类物质、游离氨基酸和水浸出物含量较高,咖啡碱含量相对稳定,形成鲜醇爽口、浓醇回甘两个类型,整体品质较优。The tea leaves of Fudingdabai tea tree from Guizhou Province were used as experimental materials,and different fresh leaves of autumn from four major tea-growing areas(Duyun City,Kaiyang County,Meitan County,Anshun City)were used to process ultra green tea powder under the processing conditions of indoor spreading,microwave fixation and hot-air drying. The quality of the made ultra green tea powders was assessed by sensory evaluation,chemical composition and color test,in order to investigate the quality characteristics and general level of ultra green tea powder in Guizhou Province. The results of ultra green tea powders from four major tea-growing areas showed that the contents of tea polyphenols and water extract were generally higher while the contents of caffeine were relatively stable. And the higher free amino acid contents provided their umami flavor. These tea powders formed two styles,one was fresh,mellow and brisk,another was heavy,mellow and sweet after taste,and both of them were of decent quality.

关 键 词：超微绿茶粉 品质 感官 色差 茶产业 

分 类 号：TS272.51[农业科学—茶叶生产加工]