冷泡绿茶制备工艺及其冲泡条件探究  

Study on the Production Technology and Brewing Conditions of Cold-brewing Green Tea

作　　者：马心雨 潘碧叶 肖锟月 杨晓萍[1,2] MA Xin-yu;PAN Bi-ye;XIAO Kun-yue;YANG Xiao-ping(Key Laboratory of Horticultural Plant Biology,Ministry of Education,Wuhan 430070,China;College of Horticulture&Forestry Sciences,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学园艺林学学院,湖北武汉430070 [2]园艺植物生物学教育部重点实验室,湖北武汉430070

出　　处：《中国茶叶加工》2021年第4期40-45,65,共7页China Tea Processing

基　　金：湖北省大学生创新创业训练计划(S201910504029)。

摘　　要：文章对冷泡绿茶的制备工艺及其冲泡条件展开研究,在单因素试验基础上设计正交试验,优化冷泡绿茶制备工艺,得到最优制备工艺为:茶鲜叶经摊放、蒸汽杀青后,于-25℃冷冻处理24 h,解冻、揉捻,微波功率539 W膨化处理3 min,烘干。该冷泡绿茶在茶水比1∶30(m/v)、冲泡水温30℃、冲泡9 min时,茶汤品质较好,不仅汤色嫩绿明亮、滋味鲜爽回甘、栗香持久,且有效成分溶出率高,游离氨基酸、可溶性糖和茶多酚的溶出率分别为0.51 mg/mL、0.38 mg/mL、1.42 mg/mL,总抗氧化能力、DPPH和ABTS自由基清除率分别为1.14μmol/mL、72.74%和57.11%,表明该冷泡绿茶具有较好的抗氧化活性。This paper mainly studied the production technology and brewing conditions of cold-brewing green tea.Based on single factor experiment,orthogonal test was designed to optimize the production technology of cold-brewing green tea.The results showed that the optimal production technology was as follows:fresh tea leaves,after being spread and steamed,were frozen at-25℃for 24 h,thawed and rolled,puffed for 3 min with microwave power of 539 W and finally dried.The quality of tea soup was better when the ratio of tea water mass to volume was 1∶30(m/v),brewing temperature was 30℃,and brewing time was 9 min.Under these brewing conditions,the cold-brewing green tea soup was pale-green bright,fresh and had mild taste.It had a high dissolution rate of effective ingredients and good antioxidant activity.The dissolution rates of free amino acids,soluble sugars and tea polyphenols were 0.51 mg/mL,0.38 mg/mL and 1.42 mg/mL,respectively.In addition,the total antioxidant capacity,DPPH and ABTS free radical scavenging rates were 1.14μmol/mL,72.74%and 57.11%,which indicated that the cold-brewing green tea had good antioxidant activity.

关 键 词：冷泡绿茶 制备工艺 冲泡条件 品质评价 

分 类 号：TS272.51[农业科学—茶叶生产加工]