摘要
选用‘毛蟹’、‘丹桂’、‘九龙袍’、‘矮脚乌龙’4个乌龙茶树品种新梢为原料,分别蒸青固样并加工成绿茶、黄茶、白茶、红茶。所制茶样通过感官审评和生化成分分析,分析其茶类适制性。结果表明:用‘毛蟹’试制的绿茶,其氨基酸含量在4个品种中最高,为2.02%,酯型儿茶素含量为10.27%,仅低于九龙袍;用‘毛蟹’试制的黄茶,其水浸出物含量、氨基酸含量和咖啡碱含量分别为40.91%、2.13%、3.96%,均高于其它3个品种;用‘毛蟹’试制的白茶,其水浸出物含量在4个品种中最高,为44.32%,茶多酚含量为24.28%,仅低于矮脚乌龙;用‘矮脚乌龙’试制的红茶,其水浸出物含量、茶多酚含量、儿茶素总量和茶黄素含量均为4个品种中最高,分别为40.17%、23.34%、3.18%、0.42%。感官审评结果表明,‘毛蟹’制绿茶、黄茶和白茶品质均优,‘矮脚乌龙’制红茶品质优,‘丹桂’制白茶品质较优。综上,‘毛蟹’品种茶类适制性强,适制绿茶、黄茶和白茶,‘矮脚乌龙’适制红茶,‘丹桂’适制白茶。
In order to analyse the processing suitability of different category of teas,new shoots harvested from tea cultivars ‘Maoxie’,‘Dangui’,‘Jiulongpao’ and ‘Aijiaowulong’ were steamed and processed green tea,yellow tea,white tea and black tea respectively,and the tea samples were subjected to sensory evaluation and chemical component analysis. The results showed that the content of amino acids in ‘Maoxie’ was highest in four cultivars,up to 2.02%,and the content of ester catechin was 10.27% in green tea,only lower than that of ‘jiulongpao’. The contents of water soluble extracts,amino acids,caffeine in yellow tea were 40.91%,2.13%,3.96% respectively,and all were higher than the other three cultivars. The contents of water soluble extracts was highest in four cultivars,up to 44.32%,and the content of tea polyphenols was 24.28%,only lower than that of ‘aijiaowulong’ in white tea. The contents of water soluble extracts,tea polyphenols,total catechin,theaflavins in black tea processed from ‘aijiaowulong’ were highest in four cultivars,up to 40.17%,23.34%,3.18%,0.42% respectively. The sensory quality of green tea,yellow tea,white tea processed from ‘Maoxie’,black tea processed from ‘Aijiaowulong’ and white tea processed from ‘Dangui’ were excellent. In conclusion,the processing suitability in different category of teas of ‘Maoxie’ was strong. ‘Maoxie’ was suitable for processing green tea,yellow tea and white tea,‘aijiaowulong’ was suitable for processing black tea,‘Dangui’ was suitable for processing white tea.
作者
卢莉
程曦
叶国盛
王飞权
叶江华
张裕阳
陈荣冰
张渤
LU Li;CHENG Xi;YE Guo-sheng;WANG Fei-quan;YE Jiang-hua;ZHANG Yu-yang;CHEN Rong-bing;ZGANG Bo(Collaborative Innovation Center for Chinese Oolong Tea Industry,College of Tea and Food Sciences,Wuyi University,Wuyishan 354300,China)
出处
《食品工业科技》
CAS
北大核心
2020年第2期33-38,共6页
Science and Technology of Food Industry
基金
福建省自然科学基金(2017J01648)
福建省科技创新平台建设(2018N2004)
福建省2011协同创新中心—中国乌龙茶产业协同创新中心专项资助项目(闽教科[2015]75号)
福建省社会科学规划项目(FJ2018C062)
关键词
乌龙茶
品种
适制性
氨基酸
儿茶素
咖啡碱
oolong tea
cultivar
processing suitability
amino acids
catechin
caffeine
