微波杀青工艺对秋季绿茶的保绿降苦作用  

Effects of microwave fixation process on preserving green color and reducing bitterness in autumn green tea

作　　者：刘梦圆 崔俪丹 项希 徐洋洋 王继国 刘峰 龚志华[1] 肖文军[1] LIU Meng-Yuan;CUI Li-Dan;XIANG Xi;XU Yang-Yang;WANG Ji-Guo;LIU Feng;GONG Zhi-Hua;XIAO Wen-Jun(Key Lab of Tea Science of Ministry of Education,Hunan Agricultural University,Changsha 410128,China;The Impression of Shimen Tea Ancestor Taiping Tea Professional Cooperative,Shimen 415300,China)

机构地区：[1]湖南农业大学茶学教育部重点实验室,长沙410128 [2]石门县茶祖印象太平茶业专业合作社,石门415300

出　　处：《食品安全质量检测学报》2022年第7期2151-2157,共7页Journal of Food Safety and Quality

基　　金：湖南省科技厅重点研发计划项目(2021NK2016);湖南省大学生创新创业训练项目(S202010537046)。

摘　　要：目的 探究微波杀青工艺对秋季绿茶的保绿降苦作用。方法 以茶树品种碧香早秋季一芽二叶茶鲜叶为原料,在传统绿茶杀青、揉捻、干燥加工工艺的基础上,将微波杀青工艺替代传统滚筒杀青工艺,按不同微波强度、微波时间设置14组微波杀青处理,从感官品质、滋味品质、干茶与汤色色泽3个方面探究微波杀青工艺对秋季绿茶的保绿降苦作用。结果 与传统滚筒杀青工艺相比,采用微波强度500 W、杀青时间为3 min的微波杀青工艺所制绿茶色绿味醇且综合感官品质最佳,其水浸出物、茶多酚、氨基酸、咖啡碱、总儿茶素、简单儿茶素的含量显著升高(P<0.05),苦味评价指标酚/氨比、酯型儿茶素含量与总儿茶素含量的比值则显著降低(P<0.05),且干茶与茶汤色泽在绿、明度上均有不同程度的改善。结论 利用微波杀青工艺加工秋季绿茶具有较好的保绿降苦效果,可应用于提高秋季绿茶品质的生产实践。Objective To investigate the effects of microwave fixation process on preserving green color and reducing bitterness in autumn green tea.Methods Flushes of two leaves and a bud of tea variety Bixiangzao picked in autumn were as raw materials,based on the traditional green tea fixing,rolling and drying processes,the microwave fixation process was used to replace the traditional cylinder fixation process,14 groups of microwave fixation treatments were set up according to different microwave intensities and microwave times to investigate the effect of microwave fixation process on preserving green color and reducing bitterness in autumn green tea in terms of sensory quality,taste quality components and color quality of dry tea and tea infusion.Results Compared with the traditional cylinder fixation process,the green tea produced by the microwave fixation process with microwave intensity of 500 W and microwave time of 3 min had the best overall sensory quality with green color and mellow taste,while the content of water extract,tea polyphenols,amino acids,caffeine,total catechins and simple catechins were significantly increased(P<0.05),the ratio of tea polyphenols to amino acids for bitterness evaluation indicators and ester catechin content to total catechin content were significantly decreased(P<0.05),and the greenness and brightness of the dry tea color and the tea infusion color were improved in different degrees.Conclusion Microwave fixation processing of autumn green tea has a good effect of protecting green and reducing bitter,which can be applied to improve the quality of autumn green tea production practice.

关 键 词：茶叶 秋茶 绿茶加工 微波杀青 保绿降苦 

分 类 号：TS272.51[农业科学—茶叶生产加工]