不同球磨时间对抹茶品质的影响  

Effect of Different Ball Milling Times on Matcha Quality

作　　者：王胜豪 胡芝 韦勇 谢忠良 莫立来 汪璐 华连著 WANG Shenghao;HU Zhi;WEI Yong;XIE Zhongliang;MO Lilai;WANG Lu;HUA Lianzhu(Guizhou Tongren Guicha Tea Co.,Ltd.,Jiangkou 554400,China)

机构地区：[1]贵州铜仁贵茶茶业股份有限公司,贵州江口554400

出　　处：《中国茶叶加工》2024年第4期62-67,共6页China Tea Processing

摘　　要：研究旨在探究不同球磨时间对抹茶品质的影响,对比分析不同等级碾茶在不同球磨时间下所得茶粉的感官审评、破壁率及色差。结果表明,随着球磨时间的增长,茶粉的粒径不断减小,茶粉的破壁率不断增加,但茶粉的叶绿素含量逐渐减少,其色泽由暗绿向亮绿转变,其颗粒由粗糙逐渐向柔软细腻转变,茶汤的颗粒感由粗糙渐变为细滑,其苦涩味逐渐增强,其苦涩的持久性也随之增强。球磨时间为60 min时一级碾茶和二级碾茶所制的茶粉,破壁率分别达到99.11%和98.86%时,其粒径达到国标一级、二级抹茶对粒径指标的要求。球磨时间为80 min时,两种抹茶粒径D60分别为13.39μm和13.47μm时,破壁率达到100%;球磨为70 min时、粒径D60为15μm左右的茶粉其色泽绿亮、粉质细腻、滋味尚较醇和,综合色差分析和感官审评其综合品质最佳。This study aimed to explore the effect of ball milling time on the quality of matcha by comparing sensory evaluations,wall breaking rate and color differences of tea powder from different grades of ground tea.The results showed that with the increase of ball milling time,the particle size of tea powder decreased continuously,while the wall-breaking rate increased.However,the chlorophyll content of tea powder decreased gradually,its color changed from dark green to bright green,and particles became softer and finer.The texture of tea soup changed from coarse to smooth,its bitter taste gradually increased,and both bitterness and its persistence increased.When the grinding time was 60 minutes,the tea powders from first-grade and second-grade ground tea achieved wall-breaking rates of 99.11%and 98.86%,respectively,meeting the national standard for particle size in first-grade and second-grade matcha.At a grinding time of 80 minutes,the particle sizes of the two matcha samples(D60)were 13.39μm and 13.47μm,respectively,and the wall-breaking rate reached 100%.Considering all quality indicators,the optimal matcha quality was achieved at a grinding time of 70 minutes,with a particle size D60 of approximately 15μm.

关 键 词：抹茶 粒径 细胞破壁率 品质 

分 类 号：TS272.59[农业科学—茶叶生产加工]