不同加工工艺对“云抗10号”滇红工夫茶品质影响  

Effects of Different Processing Technologies on the Quality of Dianhong Congou Black Tea ’Camellia sinensis var. assamic cv. Yunkang No. 10’

作　　者：和明珠 杨丽冉 刘琨毅[2] 胡太邦 万人源 杨广容[1] HE Ming-zhu;YANG Li-ran;LIU Kun-yi;HU Tai-bang;WAN Ren-yuan;YANG Guang-rong(College of Longrun Pu-erh Tea,Yunnan Agricultural University,Kunming 650201,Yunnan,China;College of Wuliangye Technology and Food Engineering,College of Modern Agriculture,Yibin Vocational and Technical College,Yibin 644003,Sichuan,China;Yingjiang Huakang Gaoshan Ecological Tea Co.,Ltd.,Dehong 678400,Yunnan,China)

机构地区：[1]云南农业大学龙润普洱茶学院,云南昆明650201 [2]宜宾职业技术学院五粮液技术与食品工程学院,现代农业学院,四川宜宾644003 [3]盈江县华康高山生态茶业有限责任公司,云南德宏678400

出　　处：《食品研究与开发》2022年第8期73-81,共9页Food Research and Development

基　　金：国家自然科学基金项目(31660225);云南省德宏州科技计划合作项目(ZX2015)。

摘　　要：为提高滇红工夫茶的品质特征,以云南大叶种茶树“云抗10号”鲜叶为原料,按滇红工夫茶的加工工艺,调整萎调、揉捻、发酵和干燥4个工序,制得10个滇红工夫茶样,并对茶样进行感官审评和内含成分测定。结果表明,所制茶样的水浸出物含量为38.12%~45.35%,游离氨基酸含量为3.59%~5.53%、茶多酚含量为19.67%~26.45%,茶黄素含量为0.06%~0.09%,茶红素含量为1.66%~4.30%、茶褐素含量为3.71%~4.83%。滇红工夫茶的品质是各个加工工艺互相作用的结果,以重萎凋8 h~12 h,揉捻28 min~30 min,发酵12 h~14 h,干燥温度先高温(110℃~115℃)烘干1 h后低温(80℃~85℃)烘干1 h的加工工艺制得的“云抗10号”工夫红茶综合品质最佳。综上,研究结果对提升滇红工夫茶品质提供了理论依据。This study used fresh leaves of ’Camellia sinensis var. assamic cv. Yunkang No.10’ as the material on which tests were conducted to improve the quality characteristics of Dianhong Congou black tea. Ten groups of different treatments were carried out in combinations of four processing technologies:withering,rolling,fermenting,and drying. The results showed that the percentage contents of water extract,free amino acids,tea polyphenols,theaflavins,thearubigins,and theabrownins were 38.12%-45.35%,3.59%-5.53%,19.67%-26.45%,0.06%-0.09%,1.66%-4.30%,and 3.71%-4.83%,respectively. The quality of Congou black tea was determined by the interaction between various treatments. The process that produced the highest quality tea was withering for 8 h-12 h,followed by rolling for 28 min-30 min,fermentation for 12 h-14 h,and then drying in two stages:first at110 ℃-115 ℃ for 1 h and then at 80 ℃-85 ℃ for 1 h. The results provided the optimal theoretical basis for improving the quality of Dianhong Congou black tea.

关 键 词：云抗10号 滇红工夫茶 加工工艺 感官审评 茶品质 

分 类 号：TS272.52[农业科学—茶叶生产加工]