不同加工方式对金线莲茶品质的影响  

Effects of Different Processing Methods on the Quality of Anoectochilus roxburghii Tea

作　　者：吴梅 高一舟 方莉 周小军 陈德权 汪芳 许勇泉 徐金晶 丁莫芷 钭凌娟 WU Mei;GAO Yizhuo;FANG Li;ZHOU Xiaojun;CHEN Dequan;WANG Fang;XU Yongquan;XU Jinjing;DING Mozhi;DOU Lingjuan(Jinhua Academy of Agricultural Sciences,Jinhua 321017,China;Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310000,China;Zhejiang Jiangkang Agricultural Technology Co.,LTD.,Jinhua 321017,China)

机构地区：[1]金华市农业科学研究院,浙江金华321017 [2]中国农科院茶叶研究所,浙江杭州310000 [3]浙江匠康农业科技有限公司,浙江金华321017

出　　处：《特产研究》2023年第4期98-102,111,共6页Special Wild Economic Animal and Plant Research

基　　金：金华市院地合作项目(ydhz2020ky02);浙江省金华市科技项目(2020-2-002a)。

摘　　要：为了最大程度保留金线莲茶的有效功能成分并改善其感官风味,本研究通过炒干、炒青和揉捻3种方式加工金线莲代用茶,检测不同炒青和揉捻时间以及不同干燥方式下,金线莲代用茶中的可溶性固形物、氨基酸、总糖和总黄酮的含量变化,探究不同加工条件对金线莲感官品质和有效功能成分的影响。结果表明,炒干方式制成的金线莲茶的感官品质和有效成分均优于冻干和烘干方式,而冻干的感官品质略高于烘干。100℃烘干茶样的感官品质高于60℃烘干茶样,但两种方式处理下,金线莲茶的有效成分含量无显著差异。在不同的处理条件下,炒青10 min和揉捻10 min制成的金线莲茶的有效成分含量最高。通过比较4种干燥方式发现,炒干方式制成的金线莲茶感官风味最好,有效成分含量最高;炒青10 min和揉捻10 min制成的金线莲茶有效成分含量最高。本研究为金线莲代用茶的开发和利用提供了一些参考。In order to maximize the retention of active functional components and improve the sensory favor of Anoectochilus roxburghii tea.Anoectochilus roxburghii tea processed in three ways,i.e.,frying,roasting and rolling,were used to investigate the changes in the content of soluble solids,amino acids,total sugars,and total flavonoids in the tea under different roasting and rolling times and different drying methods,so as to investigate the effects of different processing conditions on the sensory quality and active functional components of Anoectochilus roxburghii tea.The results showed that the sensory quality and the contents of four kinds of active components of Anoectochilus roxburghii tea made by frying were better than those of freeze-drying and drying,while the sensory quality of freeze-drying was slightly higher than that of drying.The sensory quality of the samples dried at 100 ℃ was higher than that of the samples dried at 60 ℃,but there was no significant difference in the content of four kinds of active components of Anoectochilus roxburghii tea under the two treatments.Anoectochilus roxburghii tea made by roasting for 10 min and rolling for 10 min had the highest content of active ingredients under different treatment conditions.By comparing the four drying methods,it was found that the Anoectochilus roxburghii tea with the best sensory flavor and the highest content of active ingredients was made by frying,and Anoectochilus roxburghii tea with the highest content of active ingredients was made by roasting for 10 min and rolling for 10 min.This study would provide some references for the development and utilization of Anoectoch ilus roxburghii tea.

关 键 词：金线莲 干燥方式 加工方式 有效成分 感官品质 

分 类 号：S571.9[农业科学—作物学]