摘要
试验以传统工夫红茶加工工艺为对照(CK),在其基础上借鉴了乌龙茶的揺青工艺(ST)和正山小种红茶的过红锅工艺(PT),分别对黄观音品种夏暑茶鲜叶进行加工,分析比较了各工艺生化成分的变化,并对成茶进行感官审评。结果表明,与CK相比,揺青工艺对茶多酚、氨基酸、水浸出物和可溶性糖含量在加工过程中的变化影响较大,过红锅工艺较小,对于黄酮类含量的变化二者影响均不明显;感官审评综合得分由高到低依次为:ST(90.80)>PT(87.85)>CK(85.45),且三者间得分差异显著。表明摇青工艺和过红锅工艺均对生化成分的变化及茶叶品质的影响显著,其中以萎凋中引入摇青工艺加工出来的茶样具有优质的红茶品质特征。
The test with the traditional processing technology of congou black tea as a contrast （CK）, drew lessons from the green tea leaf shaking technique of Oolong tea （ST） and passing through ＇red pan＇ technique of lapsang souchong （PT）, to process the summer fresh tea leaves of Huangguanyin variety. In the whole process, the biochemical components were measured to samples from every link of processing , and an organoleptic investigation was made on the finished tea. The results showed that ST influence of tea polyphenols , amino acids, water extract and soluble sugar content changing was larger and PT was lesser compared with CK in machining process, for the change of flavonoids content in the two effects was not obvious;The samples can be sequenced, from high to low, as ST（90.80）〉PT（87.85）〉CK（85.45） according to organoleptic investigation, and there were obvious difference each other in quality. The green tea leaf shaking technique and the passing through ＇red pan＇ technique had a great influence upon tea quality and biochemical components changing , in which the samples by the green tea leaf shaking technique in the summer fresh tea leaves of Huangguanyin variety had obvious characteristics of black tea.
出处
《食品研究与开发》
CAS
北大核心
2015年第11期79-84,共6页
Food Research and Development
基金
福建省区域重大项目(2011N3026)(2013Y3006)
福建省科技重点项目(2013N0033)
福建省教育厅A类科技项目(JA11258)
武夷学院校科研基金资助项目(XL1208)
福建省大学生创新性实验项目(201410397051)
关键词
黄观音品种
夏暑红茶
摇青
过红锅
Huangguanyin variety
summer black tea
green tea leaf shaking
