掌叶覆盆子甜茶的茶类适制性研究  

Study on processing suitability of sweet tea of Rubus chingii var.suavissimus

作　　者：李传恺 陈盛虎 朱雯 李晓梅[1] 黄友谊[4] LI Chuan-Kai;CHEN Sheng-Hu;ZHU Wen;LI Xiao-Mei;HUANG You-Yi(College of Ecology and Environment,Hubei Industrial Polytechnic,Shiyan 442000,China;Administration Office for Fruit&Tea Industry in Hubei Province,Wuhan 430070,China;Composition Department,Wuhan Conservatory of Music,Wuhan 430060,China;Horticulture and Forestry Science College,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]湖北工业职业技术学院生态环境学院,十堰442000 [2]湖北省果茶办公室,武汉430070 [3]武汉音乐学院作曲系,武汉430060 [4]华中农业大学园艺林学学院,武汉430070

出　　处：《食品安全质量检测学报》2024年第24期226-231,共6页Journal of Food Safety and Quality

基　　金：十堰市引导性科研项目(24Y212);湖北工业职业技术学院科研项目(XJ2023000801)。

摘　　要：目的探究掌叶覆盆子甜茶(Rubus chingii var.suavissimus)的茶类适制性。方法采用4种茶类制作工艺加工甜茶叶片,通过感官审评和理化检测评价不同加工工艺对甜茶品质的影响。结果采用不同茶类加工方法制得的甜茶均能形成对应茶类的品质特征,以绿茶和白茶加工方法更有利于甜茶感官品质的形成。不同茶类加工方法对甜茶的多酚、游离氨基酸和可溶性糖含量的影响达到极显著水平(P<0.01),对水浸出物和黄酮含量的影响不显著(P>0.05)。水浸出物含量(449.02~490.51 g/kg)、多酚含量(58.83~104.24 g/kg)、游离氨基酸含量(6.91~11.60 g/kg)、可溶性糖含量(175.41~201.20 g/kg)和黄酮含量(22.69~24.51 g/kg)均以绿茶型和白茶型甜茶高于红茶型和青茶型甜茶。结论掌叶覆盆子甜茶适宜加工绿茶型和白茶型产品。Objective To investigate the processing suitability of sweet tea of Rubus chingii var.suavissimus.Methods Sweet tea leaves were processed with 4 kinds of tea processing methods in the experiment.Effects on the quality of sweet tea samples were identified through sensory evaluation and chemical components detection.Results The results showed that the sweet tea prepared by different tea processing methods exhibited the quality characteristics of the corresponding tea type.Green tea and white tea processing methods were more conducive to the formation of the sensory quality of sweet tea.Different tea processing methods had extremely significant effects on the polyphenols,free amino acids and soluble sugar contents in sweet tea(P<0.01),but had no significant effects on the content of water extract and flavonoids(P>0.05).The content of water extract(449.02–490.51 g/kg),polyphenol(58.83–104.24 g/kg),free amino acid(6.91–11.60 g/kg),soluble sugar(175.41–201.20 g/kg),and flavonoid(22.69–24.51 g/kg)in green-tea-type and white-tea-type samples were higher than those in black-tea-type and oolong-tea-type samples.Conclusion Sweet tea is more suitable to process green-tea-type and white-tea-type products.

关 键 词：掌叶覆盆子甜茶 茶类 适制性 品质 

分 类 号：TS272.5[农业科学—茶叶生产加工]