不同压扁做形处理对扁形红茶品质的影响  

Effect of Different Flattening Treatments on the Quality of Flat Black Tea

作　　者：敖存[1] 牛小军 师大亮[1] 李红莉[1] 崔宏春[1] 赵芸[1] AO Cun;NIU Xiao-jun;SHI Da-liang(Hangzhou Academy of Agricultural Sciences,Hangzhou,Zhejiang 310024)

机构地区：[1]杭州市农业科学研究院,浙江杭州310024

出　　处：《安徽农业科学》2023年第20期184-187,191,共5页Journal of Anhui Agricultural Sciences

基　　金：浙江省基础公益研究计划项目(LGN21C160009);杭州市农业与社会发展重点项目(202203A06)。

摘　　要：[目的]开发具有龙井茶形状特征的扁形红茶。[方法]在冻融发酵后,采用正交试验设计对全自动扁茶炒制机压扁做形中的温度、投叶量和时间等参数进行比较优化,并对处理茶样的感官品质、色差和理化成分含量进行测定分析。[结果]不同做形处理对扁形红茶感官品质及滋味成分溶出的影响具有明显差异。[结论]机器设定温度160℃,投叶量120 g,炒制5~6 min至九成干的工艺最利于扁形红茶的品质形成,达到外形扁平挺直,乌褐油润风格特征。[Objective]To obtain flat black tea with the shape similar to Longjing tea.[Method]After freezing-thawing and fermenting,orthogonal experiment was used to optimize the process parameters such as temperature,leaf weight,and duration with automatic flat tea frying machine.The sensory quality,color difference and physicochemical component content of treated tea samples were determined and analyzed.[Result]The results showed that flat black tea with different treatments had significant differences in the sensory quality and taste components dissolution.[Conclusion]The best quality of flat black tea with flat and straight appearance,dark brown and shiny color,can be obtained by setting machine temperature at 160℃,adding 120g of leaves,and frying for 5-6 minutes to 90%dryness.

关 键 词：扁形红茶 品质 做形 

分 类 号：TS272.52[农业科学—茶叶生产加工]