蒲公英茶工艺中添加小苏打对其品质及风味的影响  

Effects of Adding Baking Soda on the Quality and Flavor of Dandelion Tea

作　　者：葛飞 付晨青 雷然 李秀杰 王秀萍 胡吉帮 GE Fei;FU Chenqing;LEI Ran;LI Xiujie;WANG Xiuping;HU Jibang(Changyuan Branch of Henan Academy of Agricultural Sciences,Changyuan 453400,China;Changyuan Academy of Agricultural Sciences,Changyuan 453400,China)

机构地区：[1]河南省农业科学院长垣分院,河南长垣453400 [2]长垣市农业科学研究院,河南长垣453400

出　　处：《食品科技》2022年第7期65-70,共6页Food Science and Technology

基　　金：中央引导地方科技发展专项基金项目(Z135050009017)。

摘　　要：为改善蒲公英茶品质,优化蒲公英茶加工工艺,对比了小苏打在蒲公英茶炒制过程中不同添加环节及添加量所制成的茶叶,分析了其理化成分和感官品质,并利用电子鼻快速检测技术进行了挥发性成分析。结果表明,在揉捻和摊晾时加入4 g/kg的小苏打所制的蒲公英茶品质最佳;利用电子鼻技术发现,揉捻和摊晾时加入4 g/kg的小苏打所制的蒲公英茶较好地保留了原有的蒲公英风味物质;通过对电子鼻信号进行主成分分析(PCA),发现PCA能有效区分不同加工工艺的蒲公英茶。In order to improve the quality of dandelion tea and optimize the processing technology of dandelion tea,this paper compares the tea leaves made of baking soda in the process of frying dandelion tea with different additions and amounts,and analyzes its physical and chemical components and sensory quality.The detection technique carried out volatile component analysis.The results showed that the dandelion tea made by adding 4 g/kg of baking soda during rolling and spreading was the best quality;using electronic nose technology,it was found that the dandelion tea made by adding 4 g/kg of baking soda during rolling and spreading was better the original dandelion flavor was preserved.By conducting principal component analysis (PCA) on the electronic nose signal,it was found that PCA could well distinguish dandelion tea from different processing techniques.

关 键 词：蒲公英茶 小苏打护色 工艺优化 电子鼻快速检测 色泽分析 

分 类 号：TS272.59[农业科学—茶叶生产加工]