摘要
为研究不同萎凋程度对夏暑红茶滋味和香气的影响,采用萎凋槽萎凋方式并辅于晒青、摇青工艺,通过对萎凋叶含水量的监控,分别将含水量为66%、62%、58%的萎凋叶设置为轻萎凋、中萎凋和重萎凋3个不同处理,探索不同萎凋程度对红茶中茶多酚、游离氨基酸、可溶性糖、黄酮、水浸出物、茶三素、儿茶素组分等滋味物质与香气成分的影响。结果表明:在滋味上轻、中萎凋的红茶比重萎凋红茶好,随萎凋程度的加重,茶多酚、儿茶素总量表现出减少的趋势,可溶性糖与茶红素表现出增加的趋势,游离氨基酸、黄酮、咖啡碱、茶黄素均表现为中萎凋红茶中含量最高;香气上轻萎凋香气最佳且带有花香。醇类、酯类、醛类、碳水化合物是主要的香气组分,醇类与醛类、酯类、碳水化合物分别在轻萎凋、中萎凋、重萎凋红茶中含量最高。
To study the effect of different withering degree on flavour and aroma during summer black tea processing, experiments were conducted by using trough withering and added the processes of sun greening and rotating, set three different treatments which the withering leaves, water content was 66%, 62% and 58% named short withering, appropriate withering, long withering by monitoring water content of the withering leaf, and explored the effect of different withering degree on flavor substance including polyphenols, free amino acids, soluble sugars, flavones, water extracts, tea pigment, catechin contents and aroma components. The research showed that black tea of short and appropriate withering were better than black tea of long withering in flavor. With the withering degree of aggravation, tea polyphenols and total amount of catechin showed the trend of decrease, soluble sugar and theaflavin showed the trend of increase, the content of free amino acids, flavonoids, caffeine, and theaflavins were the highest in appropriate withering. On the aroma, the black tea of short withering was best and rich in flower aroma. Alcohols, esters, aldehydes, and carbohydrates were the main aroma components. The content of alcohols and aldehydes, esters, carbohydrates respectively was highest in short withering, appropriate withering, long withering.
作者
张娅楠
缪有成
欧伊伶
覃丽
萧力争
ZHANG Yanan;MIAO Youcheng;OU Yilin;QIN Li;XIAO Lizheng(College of Horticulture and Landscape,Hunan Agricultural University,National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients,Key Laboratory of Tea Science of Ministry of Education,Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals,Changsha 410128)
出处
《食品科技》
CAS
北大核心
2019年第1期85-90,共6页
Food Science and Technology
基金
国家自然科学基金面上项目(31471706)
关键词
萎凋程度
夏暑红茶
滋味
香气
withering degree
summer black tea
flavor
aroma
