花椒叶茶生产工艺的研制  

Study on Production Technology of Zanthoxylum bungeanum Leaf Tea

作　　者：王莉 钱桂鸿 杨娜 WANG Li;QIAN Guihong;YANG Na(Department of Life Sciences,Luliang University,Liiliang 033000)

机构地区：[1]吕梁学院生命科学系,吕梁033000

出　　处：《食品工业》2022年第3期73-76,共4页The Food Industry

基　　金：2020年山西省吕梁市重点研发项目:花椒副产物在保健食品中的开发研制(2020NYGG83);2021年山西省大学生创新项目:花椒叶茶生产工艺创新性研究。

摘　　要：以新鲜花椒叶为原料,参照碧螺春绿茶加工工艺制作花椒叶茶,通过单因素试验研究摊青时间、杀青温度、揉捻时间和烘干温度对花椒叶茶制作工艺的影响,得到花椒叶茶制作最优水平后,进行四因素三水平正交试验,得出花椒叶茶最佳工艺条件:摊青时间75 min、杀青温度160℃、揉捻时间20 min、烘干温度95℃。此条件下,花椒叶茶感官品质评分最高为97.45分,茶汤明暗度为96.32,茶汤色嫩绿明亮、滋味醇厚鲜爽,具有花椒清香,口感极佳。Fresh Zanthoxylum bungeanum leaves were used as raw materials to produce Zanthoxylum bungeanum leaves tea,according to the processing technology of Biluochun green tea. The effects of spreading time, drying temperature, rolling time and drying temperature on the processing technology of Zanthoxylum bungeanum leaves tea were studied by single factor experiment. After obtaining the optimal level of Zanthoxylum bungeanum leaves tea, the orthogonal experiment of four factors and three levels was carried out. The results showed that the optimum technological conditions of Zanthoxylum bungeanum leaf tea were as follows: spreading time 75 min, drying temperature 160 ℃, rolling time 20 min and drying temperature 95 ℃.Under this condition, the highest sensory quality score of Zanthoxylum bungeanum leaf tea was 97.45 points;The lightness of tea soup was 96.32;The color of tea soup was light green and bright, and the taste was mellow and fresh, with the fragrance of Zanthoxylum bungeanum and excellent taste.

关 键 词：花椒叶 绿茶 色差 单因素试验 正交试验 

分 类 号：TS272.4[农业科学—茶叶生产加工]