炒烘结合工艺对烘青绿茶品质的影响  

Effect of Frying Combined with Roasting on the Quality of Roasted Green Tea

作　　者：张荣祥 杜亚如 张德[1,2] 董智杰 倪德江[1,2] 郑时兵 余志[1,2] ZHANG Rongxiang;DU Yaru;ZHANG De;DONG Zhijie;NI Dejiang;ZHENG Shibing;YU Zhi(College of Horticulture&Forestry Sciences,Huazhong Agricultural University,Wuhan 430070,China;National Key Laboratory for Germplasm Innovation&Utilization of Horticultural Crops,Huazhong Agricultural University,Wuhan 430070,China;College of Biotechnology,Enshi Polytechnic,Enshi 445000,China;Xuan’en County Wu Tai Chang Chen Tea Co.Ltd.,Xuan’en 445500,China)

机构地区：[1]华中农业大学园艺林学学院,湖北武汉430070 [2]华中农业大学果蔬园艺作物种质创新与利用全国重点实验室,湖北武汉430070 [3]恩施职业技术学院生物工程学院,湖北恩施445000 [4]宣恩县伍台昌臣茶业有限公司,湖北宣恩445500

出　　处：《食品科学》2025年第1期90-99,共10页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2021YFD1000401)。

摘　　要：以湖北宣恩县伍家台栽培茶一芽二、三叶鲜叶为实验原料,通过正交试验探究烘青绿茶加工过程中滚炒环节的温度、投叶量及茶叶水分含量对烘青产品品质的影响,采用主成分分析优化滚炒环节工艺参数,确定最优工艺。结果表明:综合32项指标提取的5个主成分累计贡献率为90.06%,以构建评价函数作为评判指标,结合主效应分析得到最佳工艺参数为:滚炒环节温度(150±5)℃、投叶量2 kg、炒制后水分质量分数25%;烘青绿茶经滚炒后,感官评价结果发现其外形、香气、滋味、叶底得分较未经滚炒处理的样品均有所提高,涩味降低;茶叶条索匀整度、紧细度更好。研究显示,对于烘青绿茶产品,在加工过程中增加滚炒工艺环节对提升烘青绿茶品质具有较好效果。In this study,fresh tea shoots,one bud with two or three leaves,from a tea garden in Wujiatai village of Xuan’en County,Hubei Province were processed into roasted green tea.An orthogonal array design was employed to investigate the impact of roller frying temperature,the amount of tea shoots fed to the drum,and the residual water content after frying on the quality of roasted green tea.The roller frying parameters were optimized using principal component analysis(PCA).The results revealed that five principal components(PCs)were extracted in PCA performed on 32 physicochemical indexes,which together explained 90.06%of the total variance.Using the comprehensive evaluation function and main effect analysis,the optimum processing parameters were obtained as follows:roller roasting temperature(150±5)℃,feeding 2 kg of tea shoots,and retention of 25%water after frying.Compared with green tea samples without roller frying treatment,the sensory scores for appearance,aroma,taste and waste of roasted green tea with roller frying were higher,and the astringency was reduced.Additionally,roller frying improved the uniformity and tightness of tea strips.This study demonstrated that introducing roller frying to the tea-making process could enhance the quality of roasted green tea.

关 键 词：烘青绿茶 滚炒环节 主成分分析 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272.4[农业科学—作物学]