摘要
采用正交试验研究了冲泡水温(80、90、100℃)、冲泡时间(3、4、5 min)、茶水比(g∶mL)(2∶150、3∶150、4∶150)3个因素对福鼎大白茶茶树花茶茶汤品质的影响。结果表明,福鼎大白茶茶树花茶茶汤中水浸出物、茶多酚、儿茶素、咖啡碱、游离氨基酸的浸出量均随冲泡温度升高、冲泡时间延长、茶水比增大而增加。茶水比对水浸出物、咖啡碱、儿茶素和游离氨基酸浸出量的影响最大,其次是冲泡水温,冲泡时间的影响最小;冲泡水温对茶多酚浸出量的影响最大,其次是茶水比,冲泡时间的影响最小。对酚氨比的影响,冲泡水温影响最大,其次是茶水比,冲泡时间的影响最小。冲泡水温90℃、冲泡时间4 min、茶水比4∶150时,茶多酚和游离氨基酸浸出率较高,茶汤滋味较佳。
The influences of different brewing conditions on the quality of tea made from Fuding tea plant flower were studied using orthogonal design test of three factors including different brewing temperature（80 ℃, 90 ℃, 100 ℃）, different brewing time（3 min, 4 min, 5 min）and different ratio of tea and water（2g∶150mL, 3g∶150mL,4g∶150mL）. The results showed that leaching efficiency of water extract, tea polyphenols, catechins, caffeine and amino acids of Fuding tea plant flower increased with the increase of the ratio of tea and water, temperature and brewing time. The ratio of tea to water was the most influencing factor on the leaching yield of water extract, tea polyphenols, catechins, caffeine and amino acids, followed by brewing temperature and brewing time. Brewing temperature was the most influencing factor on the ratio of tea polyphenols, followed by the ratio of tea to water and the brewing time. Brewing temperature was the most influence factor on the ratio of polyphenols to amino acids, followed by the ratio of tea to water and the brewing time. With brewing temperature of 90 ℃ and brewing time of 4 min, ratio of tea to water 4 g / 150 mL, the ratio of tea polyphenols to amino acids is suitable and tea liquor is tasty.
出处
《湖北农业科学》
北大核心
2014年第5期1096-1098,共3页
Hubei Agricultural Sciences
基金
湖北省教育厅科学技术研究项目(Q20121208)
关键词
茶树花
冲泡条件
滋味成分
tea flower
infusing condition
taste components
