摘要
为提高砖茶品质,有效降低氟含量,用氟离子选择电极法测定25个不同茶树品种1芽5叶原料的氟含量,这些茶树品种氟含量为181.92~345.06 mg/kg,‘中茶302’是含氟量最低的茶树品种。以1芽5叶‘中茶302’为原料,在参照传统砖生产工艺的基础上,优化出3条砖茶生产工艺,生产低氟砖茶。比较砖茶氟含量、理化指标、内含成分检测及感官审评,结果表明:最优生产工艺为工艺3,即鲜叶→摊放→杀青→揉捻→复炒→复揉→晒→渥堆→蒸→渥堆→炒干→蒸、压砖→砖茶,该工艺所制砖茶氟含量、理化指标符合国家标准(GB/T 9833.4—2013);感官品质优于传统砖茶;水浸出物、茶多酚、游离氨基酸、咖啡碱、可溶性糖比传统砖茶增加了9.41%、36.39%、26.94%、27.23%、15.29%。通过选用低氟砖茶品种,控制原料嫩度,优化砖茶加工工艺,能实现砖茶的低氟优质。
To promote the quality of brick tea and reduce its fluoride content, the fluoride content in one bud and five leaves of 25 tea varieties was determined by the method of fluoride-ion specific electrode. The results showed that the content of fluoride of the varieties was 181.92-345.06 mg/kg, the fluoride content of ＇Zhongcha 302＇ was the lowest in the 25 tea varieties. Based on traditional production process of brick tea, the authors optimized three new low-fluoride brick tea production processes with raw materials of one bud and five leaves of ＇Zhongcha 302＇. The fluoride content, physicochemical index, sensory and main chemical contents sunning, pile-fermentation, steaming, pile-fermentation, drying, shaping brick by vapor treating. The results showed that the fluoride content and physicochemical index of the brick tea samples of the third low-fluoride brick tea production process accorded with National Standard GB/T 9833.4-2013. The sensory of the brick tea samples was better than that of traditional brick tea. The water extract, tea polyphenols, amino acids, caffeine and water-soluble of the brick tea samples increased by 9.41%, 36.39%, 26.94%, 27.23%, 15.29%. Selecting low fluoride tea varieties, controlling the tenderness of fresh leaves, and optimizing processing techniques could produce low-fluoride brick tea.
出处
《中国农学通报》
2017年第15期133-138,共6页
Chinese Agricultural Science Bulletin
基金
四川省农科院青年基金项目"低氟砖茶加工工艺及品质研究"(2012QNJJ-014)
国家现代农业产业技术体系"茶产业技术体系绿茶加工岗位"(CARS-23)
关键词
低氟品种
低氟砖茶
加工工艺
品质
low-fluoride varieties
low-fluoride brick-tea
processing technology
quality
