不同烘焙条件及奶茶制备工艺对浓香型铁观音风味奶茶品质的影响  

Study on the Effect of Different Baking Conditions on the Quality of Tieguanyin Flavoured Milk Tea

作　　者：蒋智力 杨浩雄 苏淑颖 吴煜铭 余婉仪 董绚 林东艺[1] JIANG Zhili;YANG Haoxiong;SU Shuying;WU Yuming;YU Wanyi;DONG Xuan;LIN Dongyi(Anxi Tea College,Fujian Agriculture and Forestry University Anxi Tea College(School of Digital Economy),Quanzhou 362400,China;Anxi County Federation of Trade Unions Staff Service Center,Quanzhou 362400,China;Xiamen Mozan Tea Industry Co.,Ltd.,Xiamen 361013,China)

机构地区：[1]福建农林大学安溪茶学院(数字经济学院),福建泉州362400 [2]安溪县总工会职工服务中心,福建泉州362400 [3]厦门墨赞茶业有限公司,福建厦门361013

出　　处：《中国茶叶加工》2024年第3期60-67,共8页China Tea Processing

基　　金：福建省重大教改课题(FBJG20170237)。

摘　　要：为探究不同烘焙处理对铁观音品质的影响,采用完全因素实验设计对铁观音进行不同温度和时间参数的烘焙处理,烘焙完成后在一定的超微粉碎指标下采用石磨粉碎方法对茶样进行超微粉碎处理。通过茶样的生化成分分析以及感官评分结果,分析不同烘焙处理和超微粉碎处理对茶样品质和感官的影响。通过单因素试验探究茶汤的最佳浸提工艺以及茶汤、脱脂奶粉、罗汉果代糖的添加量对奶茶品质的影响。试验结果表明,茶汤最佳浸提工艺为:浸提温度90℃,浸提时间20 min,茶水比1∶50。以感官审评为指标,通过单因素试验和正交试验设计得出奶茶的最优配方为:茶汤添加量60%,脱脂奶粉添加量10%,罗汉果代糖添加量2.5%。不同烘焙处理以及超微粉碎加工,对奶茶的品质影响主要存在于组织状态和内含物质的浸出效果两个方面。To explore the effect of different baking treatments on the quality of Tieguanyin,a complete factorial experiment was designed with various temperature and time parameters for baking.After baking,the tea samples underwent superfine grinding using a stone mill under certain specified conditions.The study analyzed the biochemical composition and sensory evaluation of the tea samples to assess the effects of different baking treatments and superfine grinding on tea quality and sensory attributes.Additionally,a single-factor test was conducted to determine the optimal extraction process for tea soup,and the effects of adding tea soup,skim milk powder,and momordica grosvenori sugar on the quality of milk tea were investigated.The results showed that the optimal extraction conditions were:extraction temperature of 90°C,extraction time of 20 minutes,and a tea-to-water ratio of 1∶50.Based on sensory evaluation,the optimal milk tea formula was determined as follows:60%tea soup,10%skim milk powder,and 2.5%momordica grosvenori sugar.The effects of different baking treatments and superfine grinding on the quality of milk tea was primarily reflected in the texture and the leaching efficiency of internal components.

关 键 词：品质影响 烘焙 奶茶 风味 条件 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]