绿茶型花椒叶茶加工技术研究  

Research on processing technology of green tea-type Zanthoxylum bungeanum leaf tea

作　　者：李娜 胡斌 周希成 吴双 雷该翔 LI Na;HU Bin;ZHOU Xi-Cheng;WU Shuang;LEI Gai-Xiang(Wuhan Institute of Landscape Architecture,Wuhan 430081,China;Tea Industry Development Center of Wufeng Tujia Autonomous County,Wufeng 443400,China;National Key Laboratory for Germplasm Innovation&Utilization of Horticultural Crops,Department of Tea,College of Horticulture&Forestry Sciences of Huazhong Agricultural University,Wuhan 430070,China;Chibi Qingzhuan Tea Research Institute,Chibi 437300,China)

机构地区：[1]武汉市园林科学研究院,武汉430081 [2]五峰土家族自治县茶产业发展中心,五峰443400 [3]果蔬园艺作物种质创新与利用全国重点实验室,华中农业大学园艺林学学院茶学系,武汉430070 [4]赤壁青砖茶研究院,赤壁437300

出　　处：《食品安全质量检测学报》2024年第22期155-162,共8页Journal of Food Safety and Quality

摘　　要：目的通过绿茶加工工艺研究绿茶型花椒叶茶的加工技术。方法本研究拟利用花椒叶按绿茶工艺加工成一种风味代茶饮品,通过感官审评和理化成分分析鲜叶摊放、杀青、揉捻、干燥、提香等工序对花椒叶茶品质的影响。结果综合分析,鲜叶摊放6h、使用龙井锅杀青、杀青叶揉捻10min、采用烘干方式干燥、以及100℃提香30min,有助于提高花椒叶茶的品质,花椒叶茶外形墨绿匀整、汤色橙黄、花椒香味明显、滋味清爽稍涩。并且花椒叶茶内含物得到较好地保留,水浸出物含量(389.70 g/kg)、多酚含量(95.04 g/kg)、游离氨基酸含量(25.13 g/kg)、可溶性糖含量(22.21 g/kg)和黄酮类含量(8.16 g/kg)。结果表明,通过合理的绿茶工艺参数控制,能够有效提升花椒叶茶的功能性和口感特点,具有较大的市场开发潜力。结论本研究为绿茶型花椒叶茶的加工提供了参考方案,为综合开发利用花椒叶资源奠定了基础,同时也显示出花椒叶茶作为新茶饮原料的潜力。Objective To study the processing technology of green tea-type Zanthoxylum bungeanum leaf tea through the processing technology of green tea.Methods In this study,Zanthoxylum bungeanum leaf were processed into a flavorful tea drink according to the green tea process,and the effects of various processing steps included leaf withering,fixation,rolling,drying,and aroma enhancement on the quality of Zanthoxylum bungeanum leaf tea were analyzed through sensory evaluation and physicochemical composition.Results In the comprehensive analysis,withered the fresh leaves for 6 hours,used the Longjing pot for fixation,rolled the fixation leaves for 10 minutes,dryed them,and enhanced the aroma at 100°C for 30 minutes all contributed to improving the quality of the Zanthoxylum bungeanum leaf tea.The appearance of Zanthoxylum bungeanum leaf tea was dark green and uniform,the soup color was orange and yellow,the aroma of pepper was obvious,and the taste was refreshing and slightly astringent.And Zanthoxylum bungeanum leaf tea content were better preserved,and the contents of water leachate(389.70 g/kg),polyphenols(95.04 g/kg),free amino acids(25.13 g/kg),soluble sugar(22.21 g/kg),and flavonoid content(8.16 g/kg).The results showed that through the reasonable control of green tea process parameters,the functionality and taste characteristics of Zanthoxylum bungeanum leaf tea could be effectively enhanced,with greater market development potential.Conclusion This study provides a reference program for the processing of green tea-type Zanthoxylum bungeanum leaf tea,which lays a foundation for the comprehensive development and utilization of Zanthoxylum bungeanum leaf resources and demonstrates the potential of Zanthoxylum bungeanum leaf tea as a new tea beverage ingredient.

关 键 词：花椒叶茶 加工 品质 影响 

分 类 号：TS272.4[农业科学—茶叶生产加工]