摘要
为了解龙井茶机制过程中,青锅温度、时间及最大压力对龙井茶品质的影响。采用三因素两水平的正交试验,对青锅工艺参数进行了比较优化。通过对制得茶样的感官品质、理化成分含量和色差进行比较分析,结果表明:不同青锅处理对龙井茶品质具有明显影响,尤其是对外形、汤色和香气的影响较大。相对低温、低压或短时处理能减少营养成分的受热转化,并降低其在茶汤中的溶出率,利于汤色及滋味品质的改善。但因素间存在互作效应,在相对锅温较低前提下,长时与低压相配合,即:机器设定温度190℃,最大压力档位11,炒制4min左右的青锅工艺制得茶样的品质最佳。
To understand the influence of temperature,duration and maximum pressure of fixing process on the quality of Longjing tea,experiments with three factors and two levels orthogonal design were carried out to screen the optimum parameters.The sensory quality,nutrient elements content and color difference of the prepared tea samples were tested.The results showed that different treatments had obvious effects on the quality of Longjing tea,especially on the appearance,liquor color and aroma.Relatively low temperature,low pressure or short time can reduce the thermal transformation of nutrients and reduce their dissolution rate in tea soup,which is conducive to the improvement of liquor color and taste quality.However,there was an interaction effect between these factors.Under the premise of relatively low temperature,the combination of long-term and low-pressure fixing was the best,i.e.,the optimum machine temperature being 190℃,the maximum pressure being 11^(th) grade,and fixing time being about 4 min.
作者
敖存
牛小军
郭敏明
崔宏春
赵芸
AO Cun;NIU Xiaojun;GUO Minming;CUI Hongchun;ZHAO Yun(Hangzhou Academy of Agricultural Sciences,Hangzhou 310024)
出处
《茶叶》
CAS
2022年第3期153-157,共5页
Journal of Tea
基金
杭州市农业与社会发展一般项目(20201203B110)
杭州市农科院科技创新与示范推广基金(2022HNCT-04)。
关键词
龙井茶
工艺
品质
Longjing tea
processing technology
quality
