不同揉捻工艺对绿茶浸出率的影响  

Effects of Different Rolling Processes on the Extraction Rate of Green Tea

作　　者：李宏娅 李伟 汪艳霞 周宇 吕立堂 LI Hong-ya;LI Wei;WANG Yan-xia;ZHOU Yu;LV Li-tang(College of Tea Science,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学茶学院,贵州贵阳550025

出　　处：《特产研究》2022年第6期69-76,共8页Special Wild Economic Animal and Plant Research

基　　金：贵州省科技计划项目(黔科合成果〔2019〕4276号)。

摘　　要：本试验通过对茶树鲜叶进行不同的揉捻方式处理制样,主要对揉捻次数及揉捻时间这两个方面设置组合处理,并对制作出的茶叶样品进行感官审评和水浸出物浸出速率分析。结果表明,在感官审评下,以二次揉捻处理的茶叶品质较好,平均综合得分为86.2分。而揉捻时间则应当适中,过短或过长都对茶叶的品质有影响。增加揉捻次数与揉捻时间均有利于茶叶水浸出物的浸出,其中,揉捻次数最高且重揉捻时间最长处理的水浸出物含量占茶叶干物质含量的百分比达到37.93%,与重揉时间的影响相比,揉捻次数的影响略小。增加揉捻次数和提高揉捻时间均可以提高茶叶水浸出物浸出速率,其中,揉捻次数最高且重揉捻时间最长的处理水浸出物浸出率达到30.29%,而揉捻次数的影响最大,重揉时间的影响次之,轻揉时间的影响最小。本研究对“冷泡茶”的开发以及多次揉捻工艺直接应用于茶叶的生产具有一定的参考价值。In this experiment,the fresh tea leaves were treated with different rolling methods,and the combination treatment was mainly set for the two aspects of rolling times and rolling time.The produced tea samples were subjected to sensory evaluation and water extract extraction rate analysis.The results showed that using the sensory evaluation method,the quality of the tea treated with the second rolling was better,and the average comprehensive score was 86.2 points.The kneading time should be moderate,too short or too long is not conducive to the quality of tea.Increasing the number of kneading and kneading time is beneficial to the leaching of the water extract content.Among them,the content of water extract in the treatment with the highest number of twisting times and the longest re-twisting time accounts for 37.93%of the dry matter content of tea leaves,but compared with the effect of re-kneading time.The impact is slightly smaller.The leaching rate of tea water extract can be improved by increasing the number of twisting times and increasing the twisting time.Among them,the water extract extraction rate of the treatment with the highest number of twisting times and the longest re-twisting time reached 30.29%.The influence of the number of kneading is the largest,the influence of heavy kneading time is second,and the influence of light kneading time is the least.This research has certain reference value in the development of"cold-brewed tea"and the direct application of multiple rolling process to the production of tea.

关 键 词：揉捻 感官审评 浸出速率 工艺 

分 类 号：TS272.4[农业科学—茶叶生产加工] TS272.51[轻工技术与工程—农产品加工及贮藏工程]