青稞幼苗普洱茶的工艺研究  

Research on the Technology of Highland Barley Seedling Pu’er Tea

作　　者：杨雪梅 李雄宇 黄勇桦 任海涛 YANG Xuemei;LI Xiongyu;HUANG Yonghua;REN Haitao(West Yunnan University of Applied Sciences College of Tea(Puer),Puer 665099,China;Tea College,Yunnan Agriculture University,Kunming 650201,China)

机构地区：[1]滇西应用技术大学普洱茶学院,云南普洱665099 [2]云南农业大学茶学院,云南昆明650201

出　　处：《现代食品》2023年第3期70-74,共5页Modern Food

基　　金：滇西应用技术大学普洱茶学院院级课题(2021CXY07)。

摘　　要：以晒青毛茶和青稞幼苗为原料,研究开发一款高香型功能性茶产品。在保持其他变量不变的前提下,对拼配样进行理化成分检测分析和感官审评,以确定青稞幼苗普洱茶的最优工艺条件。结果表明,青稞幼苗与茶叶比例为2∶8时,黄酮含量最高,达18.527 mg·g^(-1),氨基酸含量为4.740%,茶多酚含量为23.081%,感官审评分数最高(86分)。该研究结果可为青稞、晒青毛茶开发利用奠定理论基础。A functional tea product with high flavor was studied and developed used sun-green hair tea and highland barley seedlings as raw materials.Under the premise of keeping other variables unchanged,the physicochemical analysis and sensory evaluation of the composite samples were carried out,to determine the best process conditions of young barley seedling Pu’er tea.The results showed that when the ratio of barley seedlings to tea leaves was 2∶8,the flavonoid content was the highest(18.527 mg·g^(-1)),the amino acid content was 4.740%,the tea polyphenol content was 23.081%,and the sensory evaluation score was the highest(86 points).The results can lay a theoretical foundation for the development and utilization of highland barley and sun-green hair tea.

关 键 词：晒青毛茶 青稞幼苗 工艺研究 

分 类 号：TS272.5[农业科学—茶叶生产加工]