摘要
茶树花作为茶叶的副产资源,其茶多酚、茶咖啡碱和L-茶氨酸等物质含量与茶鲜叶含量接近,是一种可以高效利用的资源。以乌牛早、白鸡冠、黄金芽和普洱大茶树4个品种不同成熟期的茶树鲜花为材料,按照本课题组前期优化的茶树花茶加工工艺进行加工,对加工后的花茶进行感官评价,并测定其茶咖啡碱、茶多酚、L-茶氨酸含量。结果表明:不同品种、不同开放程度茶树鲜花所制作花茶的品质及内含物质差异较大;露白期茶树鲜花制作出的花茶颗粒饱满完整,槐花香高长,滋味清甜爽口、显花味、茶汤蜜黄明亮,口感最佳;其咖啡碱含量为0.17~0.26 mg/g;茶多酚含量总体相对较低,为0.48~0.64 mg/g;L-茶氨酸的含量总体相对较高,为0.82~1.14 mg/g。
As a by-product resource of tea,the content of tea polyphenols,caffeine,L-theanine in tea flower is close to that in fresh tea leaves,which is a resource that can be used efficiently.In this paper,four varieties of tea tree flowers from different maturation periods including‘Wuniuzao’,‘Baijiguan’,‘Huangjinya’and‘Pu’er big tea trees’were processed according to the previously optimized processing technology of tea tree flower scented tea.The sensory evalu⁃ation of the processed scented tea was carried out and the contents of tea caffeine,tea polyphenols,and L-theanine in the tea were determined.The results showed that there was a great difference in the quality and containing substances of scented tea products prepared by fresh tea tree flowers with different varieties and different blossoming period;the scented tea prepared from tea flowers in the white period had full and complete granules,high and long locust flower aroma,sweet and brisk taste,obvious flowery flavor,honey yellow and bright color,and the best taste.The content of tea caffeine was 0.17~0.26 mg/g,the content of tea polyphenols was relatively low,ranging from 0.48 to 0.64 mg/g,while L-theanine content was relatively high from 0.82 to 1.14 mg/g.
作者
刘敏
LIU Min(Department of Technology of Tea and Food Science,Jiangsu Agriculture and Forestry Vocational and Technical College,Jurong 212400,China)
出处
《保鲜与加工》
CAS
2023年第5期55-60,共6页
Storage and Process
基金
江苏农林职业技术学院亚夫科技服务项目(2021kj03)
江苏体系项目(JATS[2022]050,JATS[2022]375)。
关键词
茶树品种
花茶
鲜花成熟期
内含物质
tea tree variety
scented tea
flower maturation period
containing substances
