摘要
为评价一种红茶发酵机器的适用性,以云抗10号、雪芽100号、矮丰、长叶白毫4个云南大叶种茶树品种的一芽三叶鲜叶为原料,分别应用发酵机和传统方式发酵,制作滇红茶,通过茶叶生化成分的测定和感官审评,比较两种发酵方式红茶的品质特征。结果发现,机器发酵红茶各项品质数据与传统发酵红茶无显著性差异,且机器发酵红茶各项指标变异系数普遍低于传统发酵红茶,品质更为稳定。相比传统发酵红茶,机器发酵红茶品质略高,且机器发酵用时短,叶温稳定,更适合批量生产。
The applicability of a machine for the fermentation of black tea was evaluated.Fresh tea samples with one bud and three leaves were plucked from four cultivars('Yunkang 10','Xueya 100','Aifeng',and'Chang-yebaihao')of Camellia sinenesis(Linn.)var.assamica(Masters)Kitamura,and black tea samples were produced by mechanical fermentation and conventional fermentation,respectively.The biochemical com-ponents and sensory quality of black tea produced by the two fermentation methods were compared.The results showed that the black tea produced by mechanical fermentation had similar quality and lower coefficients of variation of quality indicators(i.e.,more stable quality)than that produced by conventional fermentation.Compared with traditional fermented black tea,machine-fermented black tea had slightly higher quality,shorter fermentation time,stable leaf temperature,and was more suitable for mass production.
作者
张景池
刘琨毅
赵飞翔
范家坤
王兴华
崔廷宏
韩利艳
蒋勋
赵明
ZHANG Jingchi;LIU Kunyi;ZHAO Feixiang;FAN Jiakun;WANG Xinghua;CUI Tinghong;HAN Liyan;JIANG Xun;ZHAO Ming(College of Tea,Key Laboratory of Medicinal Plant Biology of Yunnan Province,National&Local Joint Engineering Research Center on Germplasm Innovation&Utilization of Chinese Medicinal Materials in Southwest China,Yunnan Agricultural University,Kunming 650201,Yunnan,China;School of Wuliangye Technology and Food Engineering,Yibin Vocational and Technical College,Yibin 644003,Sichuan,China;Tea Science Research Institute of Puerh City,Pu′er 665000,Yunnan,China)
出处
《食品研究与开发》
CAS
2024年第1期11-18,共8页
Food Research and Development
基金
国家自然科学基金项目(32160728)
云南省科技厅科技计划项目(202104BI090008)。
关键词
红茶
感官品质
生化成分
机器发酵
传统发酵
black tea
sensory quality
biochemical components
mechanical fermentation
conventional fermentation
