摘要
为了研究针芽形名优绿茶的滚筒杀青工艺对其感官品质及品质成分的影响,并优化提出最佳滚筒杀青工艺参数,以针芽形名优绿茶的外形、香气、滋味的感官审评结果为依据,多指标评价优化滚筒杀青工艺参数,并考察滚筒杀青时间、温度、投叶量对针芽形茶主要品质成分的影响。结果显示:多指标评价优化的针芽形名优绿茶最佳滚筒杀青工艺参数,即温度270℃、时间90 s、投叶量125 kg/h;杀青温度对氨基酸总量、咖啡碱含量具有显著影响,对茶多酚含量具有极显著影响;杀青时间对水浸出物、茶多酚、氨基酸含量具有显著影响;投叶量对咖啡碱含量具有显著影响。
In order to explore process on the impact of sensory quality and sensory components of needle-type premium green tea and bring up optimal parameters in rotary continuous fixation. The optimized parameters of rotary continuous fixation could be carried out by multi-index evaluating on needle-type premium green tea, base on its appearance, aroma and taste. The factors effect on quality components of needle-type premium green tea were explored, including fixing temperature, fixation time and amount of input leaves. The results the best fixing temperature was 270~C, fixing time was 90 s and amount of input leaves was 125 kg/h in rotary continuous fixation. Fixing temperature had a significant impact on total amount of amino acids caffeine content, especially on tea polyphenols. Fixing time greatly affects water extracts, tea polyphenols and amino acids content. And amount of input leaves had a significant influence on caffeine content.
出处
《中国农学通报》
CSCD
2014年第18期308-314,共7页
Chinese Agricultural Science Bulletin
基金
"十二五"国家科技支撑计划项目"针芽形名优绿茶连续化自动化加工关键技术及设备研究与示范"(2011BAD01B03-1)
浙江省"十二五"农业重大成果转化工程项目"名茶连续化自动化加工生产线应用与示范"(2012T202-04)
关键词
针芽形名优绿茶
滚筒杀青
工艺优化
needle-type famous and precious green tea
cylinder fixation
fixation process optimization
