浸提温度对速溶普洱茶品质的影响  

Effect of Extraction Temperature on the Quality of Instant Pu’er Tea

作　　者：刘志达 李祖云 王超 李向波 何忠荣 杨长锋 LIU Zhida;LI Zuyun;WANG Chao;LI Xiangbo;HE Zhongrong;YANG Changfeng(Yunnan Tasly Deepure Biological Tea Group Co.,Ltd.,Pu’er 665000,China)

机构地区：[1]云南天士力帝泊洱生物茶集团有限公司,云南普洱665000

出　　处：《现代食品》2023年第21期80-82,93,共4页Modern Food

摘　　要：本文系统研究了浸提温度对速溶普洱茶品质的影响,实验通过对速溶普洱茶感官品质、理化指标和香气物质含量进行评价,确定最优浸提温度为80℃。该温度下速溶普洱茶品质最佳。温度较低时,普洱茶中陈香风味的贡献者甲氧基苯类化合物浸提效率较低,速溶普洱茶甜香风味突出;温度较高时,普洱茶中茶多酚、粗多糖和茶褐素浸出率较高,但其陈香风味贡献者甲氧基苯类化合物热损失率较高,对速溶普洱茶整体风味品质影响较大。该研究为高品质速溶普洱茶的生产提供了理论支撑。This paper systematically studied the effect of extraction temperature on the quality of instant Pu’er tea.Through the evaluation of sensory quality,physical and chemical indexes and aroma substancecontent of instant Pu’er tea,the optimal extraction temperature was determined as 80℃.At this temperature,the quality of instant Pu’er tea is the best.When the temperature is low,the extraction efficiency of methoxybenzenes,the contributors of aged flavor in Pu’er tea,is low,and the sweet flavor of instant Pu’er tea is prominent.At higher temperature,the leaching rate of tea polyphenols,crude polysaccharides and theafin in Pu’er tea was higher,but the heat loss rate of methoxy benzene compounds contributing to the aging flavor of Pu’er tea was higher,which had a great influence on the overall flavor quality of instant Pu’er tea.This study provided theoretical support for the production of high quality instant Pu’er tea.

关 键 词：速溶普洱茶 浸提温度 感官 理化 香气 

分 类 号：TS272.5[农业科学—茶叶生产加工]