摘要
目的研究烘焙提香条件对红茶感官品质及主要生化成分的影响。方法系统比较了不同烘焙温度及时间、不同提香温度及烘焙提香组合处理对红茶感官品质及主要生化成分的影响。结果在3个烘焙温度下,75℃烘焙3 h效果最好,其次是70℃烘培5 h,较低温度烘焙有助于主要生化成分的保留,较高温度烘焙易产生热化学反应而导致内含物质部分减少,但综合品质有所提升。在3个提香温度下,110℃提香处理的红茶品质最好,100℃提香次之,120℃提香时温度过高有高火味,主要生化成分会随提香温度的升高先增后降;在3个烘焙及提香组合处理下,组合75℃3 h+110℃处理效果最好,该处理对茶叶品质提升有利。结论掌握适当的烘焙或提香技术均能一定程度提高茶叶滋味及香气品质,烘焙75℃3 h后经110℃提香2 min茶叶品质最好。
ABSTRACT:Objective To research the effect of baking and aroma-improving conditions on the black tea sensory quality and the major biochemical components.MethodsThe influence of baking and aroma-improving in different temperature or time, and their combination treatments on black tea sensory quality and the major biochemical components were compared systematically.Results The treatment under 75℃ baking 3 h was the best, followed by 70℃ baking 5 h. Baking with low temperature helped to hold the major biochemical components, while high temperature baking was easy to produce thermochemical reaction that leading contain substances to reduce partially, but the comprehensive quality improved. When doing the aroma-improving, under 3 temperature, the 110℃ aroma-improving treatment was the best for the black tea, and followed by 100℃ aroma-improving treatment, while the 120℃ aroma-improving treatment was too little high for the black tea to produce high fire flavor, and the major biochemical components would increase with the temperature increasing firstly and then decreasing. Under 3 baking and aroma-improving combined treatments, the combination of 75℃ 3 h+ 110℃ treatment had the best effect which was the best for raising the quality of black tea. Conclusion The appropriate baking or aroma-improving treatments could increase the tea taste and aroma quality to a certain extent, and the tea baking 3 h at 75℃then aroma-improving 2 min at 110℃ was the optimal condition.
出处
《食品安全质量检测学报》
CAS
2015年第4期1301-1306,共6页
Journal of Food Safety and Quality
基金
重庆市科技计划项目(CSTC
2013jcsf80004)~~
关键词
烘焙
提香
红茶
品质
生化成分
baking
aroma-improving
black tea
quality
biochemical components
